Autumn Pumpkin S’mores Cookies with Gooey Chocolate Chips

Pumpkin S’mores Chocolate Chip Cookies: A Cozy Fall Treat

Hey there, cookie lover! Are you ready to dive into the magical world of baking? I’m thrilled to share this delightful recipe for Pumpkin S’mores Chocolate Chip Cookies. Picture this: a warm cookie right out of the oven, combining the essence of fall with the nostalgic goodness of s’mores. These cookies are soft, chewy, and bursting with flavor—it’s like autumn wrapped in a chocolate chip cookie shell!

Fall has a way of making everything feel cozier, and when I think of this season, I think of pumpkin-spiced everything, evenings spent around the fire, and, of course, the classic s’mores. This recipe is a merging of all these delightful aspects into one perfect treat.

Here’s a little secret: I wasn’t overly fond of pumpkin as a child. Crazy, right? But when I discovered how to incorporate it into baked goods, especially cookies, everything changed. My mom used to whip up these amazing chocolate chip cookies, and I thought, "What if we invited pumpkin to the party?" And thus, my love affair with pumpkin cookies began.

The first time I baked these Pumpkin S’mores Chocolate Chip Cookies was on a crisp fall evening. As I mixed the ingredients, the aroma of pumpkin and spices filled the kitchen, and I knew I was onto something special. When they came out of the oven, I was instantly transported back to my childhood bonfire nights. They didn’t just taste amazing; they brought back a wave of memories.

So, grab your apron and let’s make some deliciously cozy cookies together!

Ingredients

• 1 cup pumpkin puree
  A key ingredient that adds moisture and flavor. If you don’t have pumpkin puree, you can substitute it with applesauce for a different but still delightful flavor!

• 2 ½ cups all-purpose flour
  This gives your cookies structure. For a gluten-free alternative, look for a 1:1 gluten-free baking flour.

• 1 cup brown sugar
  Brown sugar contributes to the chewiness of the cookies with its caramel notes. If you’re out, you can use granulated sugar, but they’ll be less chewy.

• 1 large egg
  This binds the ingredients together. An egg replacement like flaxseed meal can be used for a vegan option.

• 1 teaspoon vanilla extract
  A must-have for that sweet aroma and flavor. Always opt for pure vanilla for the best taste.

• 1 teaspoon pumpkin pie spice
  This spice blend gives the cookies that quintessential fall flavor. You can make your own by mixing cinnamon, nutmeg, and ginger.

• 1 teaspoon baking soda
  This helps your cookies rise. If you need a substitute, baking powder can work if you use it in larger quantities.

• 1 cup semi-sweet chocolate chips
  Chocolate makes everything better! Use dark chocolate or even white chocolate if you want to switch it up.

• 1 cup crushed graham crackers
  This is the s’mores element we love! If you don’t have graham crackers, crushed vanilla wafers work dreamily too.

• 1 cup mini marshmallows
  These little pillows of sweetness melt in your mouth and take your cookies to the next level! For a healthier alternative, look for all-natural marshmallows without artificial ingredients.

Step-by-Step Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Preheating is crucial as it helps your cookies bake evenly. Grab your baking sheets and line them with parchment paper – this prevents sticking and makes cleanup a breeze!

2. Mix Dry Ingredients
   In a mixing bowl, combine the flour, pumpkin pie spice, and baking soda. Give it a quick whisk to aerate the flour and evenly distribute the spices. This step is essential as it ensures the baking soda activates properly.

3. Cream Together the Sugar and Pumpkin
   In another bowl, combine the brown sugar and pumpkin puree. Use a hand mixer or a stand mixer on medium speed to whip it together until it’s fluffy. The moisture from the pumpkin and the brown sugar will create a lovely, creamy mixture—don’t rush this; it’s where flavor begins!

4. Add the Egg and Vanilla
   Next, crack in the egg and pour in the vanilla extract. Beat the mixture until well combined, creating a luscious, smooth texture that will make you want to lick the spoon.

5. Combine Dry and Wet Ingredients
   Slowly add the flour mixture to the pumpkin mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so just until you can’t see the flour is perfect!

6. Fold in Chocolate Chips and Graham Crackers
   Gently fold in the semi-sweet chocolate chips and crushed graham crackers using a spatula. This is where your cookies start to take shape, and your excitement builds—can you smell it yet?

7. Scoop the Dough
   Using a cookie scoop or two spoons, drop heaping tablespoons of dough onto your prepared baking sheets, leaving space between each cookie. Trust me, these babies spread!

8. Add the Marshmallows
   Here’s where the s’mores magic happens! Gently press a few mini marshmallows into the top of each cookie dough mound. This is optional, of course, but if you want to create that ooey-gooey experience, don’t skip it.

9. Bake
   Place the baking sheets in the preheated oven and bake for 10–12 minutes. The edges should be set, and the center may look a bit soft—don’t worry! They’ll firm up as they cool.

10. Cool and Enjoy
    Once they are done, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling period is essential for perfecting that delightful chewy texture we love.

Serving Suggestions

These cookies are perfect just as they are, but for an extra special treat, serve them warm with a drizzle of melted chocolate or a scoop of vanilla ice cream on the side. You can even make a fun cookie sandwich with whipped cream between two cookies—let your creativity run wild!

Recipe Variations

• White Chocolate Pumpkin S’mores Cookies: Swap semi-sweet chocolate chips for white chocolate chips for a sweet twist.

• Nutty Addition: Add chopped pecans or walnuts for a crunch that complements the soft cookie.

• Spiced S’mores: Amp up the flavor by adding a pinch of cayenne pepper or cinnamon to the dough for an unexpected kick.

• Oatmeal Pumpkin Cookies: Mix in rolled oats for a heartier texture that transforms the cookie into a wholesome snack.

• Gluten-Free Version: Use gluten-free all-purpose flour if you’re looking for a gluten-free option.

Chef’s Notes

As with any recipe, I love playing with the flavors and textures. The original idea stemmed from a family camping trip where my little brother burned the marshmallows while I was busy concocting a new cookie. I always keep a few extras on hand for any mishaps during baking—or just for snacking!

What I adore about these cookies is how forgiving they are. Don’t sweat the small stuff! If you’re running low on one ingredient, chances are you can improvise. And if you have too much dough, these cookies freeze beautifully. Just scoop them out onto a baking sheet and freeze until solid, then transfer to a zip-top bag to bake fresh cookies whenever you crave them!

FAQs and Troubleshooting

1. My cookies spread out too much! What happened?
   This could be due to not chilling your dough. If your dough is too warm, it may spread too much when baking. Try refrigerating for about 30 minutes before baking.

2. Can I make these cookies in advance?
   Absolutely! You can prepare the dough ahead of time and either bake it fresh later or freeze it for up to three months.

3. Why are my cookies hard instead of chewy?
   Overmixing your dough can lead to tough cookies, so mix gently and only until combined. Also, don’t overbake! The cookies continue to cook once out of the oven.

4. What’s the best way to store these cookies?
   Store them in an airtight container at room temperature for up to a week. For longer storage, keep them in the freezer!

Nutritional Info (Per Cookie)

• Calories: 160
• Protein: 2g
• Fat: 6g
• Carbohydrates: 23g
• Sugar: 10g
• Fiber: 1g

It’s time to embrace the flavors of fall and indulge in these Pumpkin S’mores Chocolate Chip Cookies! Whether you’re gathering around a fire or cozying up on the couch, these cookies will surely bring comfort and joy to your day. Happy baking, my friends! 🍪✨

Pumpkin S’mores Chocolate Chip Cookies

Print Recipe

Delightful cookies combining the essence of fall with the nostalgic goodness of s’mores, soft and chewy.

• Author: maggieholloway
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 2 ½ cups all-purpose flour
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup crushed graham crackers
• 1 cup mini marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix together the flour, pumpkin pie spice, and baking soda in a bowl.
3. Cream the brown sugar and pumpkin puree until fluffy.
4. Add the egg and vanilla extract and mix until well combined.
5. Combine the dry ingredients with the wet ingredients on low speed.
6. Fold in the chocolate chips and graham crackers gently.
7. Scoop heaping tablespoons of dough onto baking sheets.
8. Add mini marshmallows on top of the dough mounds.
9. Bake for 10–12 minutes until edges are set.
10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

These cookies can be frozen for future baking. Store in an airtight container at room temperature for up to a week.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 10g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: cookies, pumpkin, fall treats, s'mores, chocolate chip