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Pumpkin S'mores Cookies

Karissa Parrish
These pumpkin s'mores cookies are soft, chewy, and makes for a perfect Fall dessert! They're filled with plenty of chocolate chips, graham crackers, and marshmallows!
5 from 6 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 20 cookies

Equipment

Ingredients:
 
 

  • 2 ½ cups all-purpose flour
  • 1 teaspoon corn starch
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¾ cup unsalted butter, melted
  • 1 cup brown sugar
  • ¼ cup sugar
  • 1 large egg, room temperature
  • ½ cup pumpkin puree, blotted (see note below)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 4 graham cracker sheets, crumbs (about ¾ cup)
  • 10 large marshmallows, cut in half

Instructions:
 

  • Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
  • Melt the butter and set aside to cool for at least 5 minutes.
  • In a medium-sized bowl, whisk together the flour, corn starch, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg. Set aside.
  • In a large bowl, whisk together the melted butter, brown sugar, and sugar. Then whisk in the egg, blotted pumpkin puree, and vanilla extract. Use a silicone spatula to fold in the flour mixture just until combined. Then fold in the chocolate chips and graham cracker crumbs.
  • Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Use your thumb to press into the dough and place half of a large marshmallow into it. Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
  • Place the cookie dough balls onto the prepared baking pans. Bake for 10-14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
  • The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
  • Keep any leftover cookies in an airtight container on the counter for up to 7 days.

Notes:

Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line them with silicone baking mats. You can also line each pan with parchment paper.
Blotting Pumpkin: Do this to eliminate a cakey cookie. Measure out your pumpkin puree and place it in a bowl. Use a folded paper towl and press into the pumpkin repeatedly to extract the moisture. Do this at least 3 times, or until the amount of moisture on the paper towel is very minimal.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Cookie Scoop: I used a medium-sized cookie scoop, specifically the #24 scoop.

Nutrition

Serving: 1cookieCalories: 241kcalCarbohydrates: 37gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 18mgSodium: 139mgPotassium: 76mgFiber: 1gSugar: 21gVitamin A: 954IUVitamin C: 0.3mgCalcium: 23mgIron: 1mg
Keyword marshmallow cookies, pumpkin, pumpkin cookies, pumpkin s'mores cookies
US Customary - Metric
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