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Pumpkin Spice S’more Cookie Recipe

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★★★★★

4.7 from 131 reviews

Delight in the perfect autumn treat with these Pumpkin Spice S’more Cookies. Combining warm pumpkin flavors with classic s’mores ingredients like graham cracker crumbs, chocolate chips, and toasted marshmallows, these soft and chewy cookies offer a nostalgic and cozy dessert ideal for fall gatherings or cozy nights in.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 2 tsp Pumpkin pie spice
  • 1/2 cup Graham cracker crumbs (blend from whole graham crackers)

Wet Ingredients

  • 1 cup Unsalted butter (melted)
  • 1 cup Brown sugar (packed, light or dark)
  • 1/4 cup White granulated sugar
  • 2 tsp Pure vanilla extract
  • 1/4 tsp Amoretti Graham Cracker Extract
  • 3/4 cup Pumpkin puree (not pumpkin pie filling, moisture squeezed out)
  • 1 Large egg yolk

Mix-ins and Toppings

  • 1 1/2 cups Semi-sweet chocolate chips (or minis)
  • 15–20 Marshmallows, cut in half

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking. Place the pumpkin puree in a paper towel and press gently to soak up excess moisture, ensuring the dough isn’t too wet.
  2. Melt Butter: Melt the unsalted butter in the microwave. Allow it to cool slightly to avoid cooking the eggs when mixed later.
  3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and pumpkin pie spice. Separately, blend whole graham crackers in a blender or food processor to create fine graham cracker crumbs. Set both aside.
  4. Combine Wet Ingredients: In another large bowl, mix the melted butter with brown sugar and white sugar until smooth and well incorporated. Add vanilla extract, Amoretti Graham Cracker Extract, pumpkin puree, and egg yolk. Stir until just combined.
  5. Incorporate Dry Ingredients: Gradually fold the dry flour mixture and graham cracker crumbs into the wet mixture. Avoid overmixing to keep the cookie texture tender.
  6. Add Chocolate Chips: Gently mix in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
  7. Scoop and Shape: Using a 3oz cookie scoop, place six heaping scoops onto each prepared cookie sheet. Press each mound down slightly with your hand to form cookie shapes for even baking.
  8. Bake First Round: Bake the cookies in the preheated oven for 12 minutes until edges are set but centers remain soft.
  9. Add Marshmallows: Remove cookies from the oven and immediately press the marshmallows cut side down onto each cookie. Optionally, sprinkle extra chocolate chips and graham cracker crumbs over the marshmallows.
  10. Final Toast: Return the cookies to the oven for 1-2 minutes, allowing the marshmallows to toast and slightly melt.
  11. Cool: Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely. This allows them to set up and makes removal easier.

Notes

  • Make sure to squeeze excess moisture out of the pumpkin puree using a paper towel to avoid soggy cookies.
  • If you don’t have Amoretti Graham Cracker Extract, it can be omitted or substituted with a small amount of graham cracker crumbs for flavor.
  • Using mini chocolate chips helps distribute chocolate more evenly but standard chips work well too.
  • Press marshmallows gently on the cookie right after baking for best toasting results.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for extended storage.

Keywords: Pumpkin spice cookies, s'more cookies, fall dessert, pumpkin treat, marshmallow cookies, autumn baking

Find it online: https://platedbyemma.com/pumpkin-spice-smore-cookie-recipe/