Pumpkin S'mores Cookies (Printable Version)
Soft pumpkin and chocolate chip cookies with marshmallows and graham cracker bits for a cozy treat.
# Ingredients Required:
→ Wet Ingredients
01 -
227 grams unsalted butter, softened
02 -
120 grams pumpkin puree
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon orange food coloring (optional)
→ Sugars
06 -
150 grams packed brown sugar
07 -
50 grams granulated sugar
→ Dry Ingredients
08 -
280 grams all-purpose flour
09 -
1 teaspoon baking soda
10 -
1 teaspoon pumpkin pie spice
11 -
½ teaspoon salt
→ Mix-ins
12 -
170 grams chocolate chips
13 -
100 grams mini marshmallows
14 -
8 graham crackers, broken into small pieces
# Guide to Cooking:
01 -
Preheat oven to 175°C. Line a baking sheet with parchment paper.
02 -
In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
03 -
Incorporate pumpkin puree, egg, and vanilla extract into the butter mixture and blend until smooth. Stir in orange food coloring if using.
04 -
Whisk together flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
05 -
Gradually add dry ingredients to wet mixture, mixing only until just combined to avoid overworking the dough.
06 -
Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces.
07 -
Use a tablespoon or small cookie scoop to place rounded dough portions onto prepared baking sheet, spacing about 5 cm apart.
08 -
Press additional marshmallows, chocolate chips, or graham cracker pieces lightly onto the top of each dough ball.
09 -
Bake for 12 to 14 minutes until edges are golden and centers remain soft.
10 -
Allow to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Serve at room temperature.
# Extra Suggestions:
01 -
Use high-quality chocolate chips and fresh marshmallows for optimal flavor. Adjust baking time depending on oven; cookies should remain soft in the center. Store in an airtight container at room temperature up to 3 days.