Pumpkin S'mores Cookies

$To make Pumpkin S'mores Cookies, you need some simple and delicious ingredients. Here’s the list: - 1 cup pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - 1/2 cup crushed graham crackers (for topping) Using pumpkin puree gives the cookies a rich flavor and moisture. The sugars create a sweet balance. The butter adds soft texture, while the egg helps bind everything together. The all-purpose flour and baking soda provide structure. Spices like cinnamon and nutmeg add warmth, perfect for fall. Chocolate chips and marshmallows give that classic s'mores taste. Finally, crushed graham crackers on top create a lovely crunch. These ingredients come together to make a fun and tasty treat. Remember, quality ingredients make a big difference! 1. First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step helps with easy cleanup. 2. In a large bowl, cream together 1/2 cup of softened butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar. Mix until it looks fluffy. 3. Next, add in 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Stir until everything combines smoothly. 1. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. 2. Gradually add this dry mixture to the wet mixture. Stir just until it blends. Avoid overmixing to keep your cookies soft. 1. Now, fold in 1 cup of semi-sweet chocolate chips and 1 cup of mini marshmallows. Make sure they are evenly spread throughout the dough. 2. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart. 3. Before baking, sprinkle 1/2 cup of crushed graham crackers on top of each cookie. This will add a nice crunch. 4. Bake the cookies for 10-12 minutes. They should have lightly golden edges and a soft center. 5. Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the sweet smell as they cool! Using pumpkin puree gives these cookies great flavor. Here are some best practices: - Choose the right puree: Use 100% pure pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices, which can change your cookie. - Measure correctly: Always use a dry measuring cup for pumpkin. Scoop the puree into the cup and level it off for accuracy. Pumpkin adds moisture to cookies. Too much moisture can make them soggy. You can adjust it by: - Adding flour: If your dough feels too wet, add a little more flour, one tablespoon at a time. - Testing the dough: Your dough should be soft but not sticky. You can make chewy or crunchy cookies by changing a few things. Here’s how: - For chewy cookies: Use more brown sugar and less granulated sugar. This keeps cookies soft. - For crunchy cookies: Bake a little longer. You want them golden brown on the edges. Cooling time is also key. Let cookies rest on the baking sheet for five minutes. This helps them set up without getting hard. Your cookies deserve a pretty plate! Here are some fun ways to show them off: - Stack them high: Place cookies in a stack on a decorative plate for a fun look. - Drizzle with chocolate: Melt some chocolate and drizzle it over the cookies. It makes them look gourmet. Serve with a bowl of mini marshmallows on the side. This adds to the s'mores fun! {{image_2}} You can make your Pumpkin S'mores Cookies even better with some fun add-ins. Adding nuts like walnuts or pecans can give a nice crunch. Spices like ginger or cloves can add warmth and depth. You can also switch up the chocolate. Try dark chocolate for a rich taste or white chocolate for a sweet twist. These changes make every bite exciting. If you need gluten-free options, use almond flour or gluten-free flour. This keeps your cookies tasty and safe for those with gluten issues. For dairy-free cookies, swap the butter for coconut oil or dairy-free butter. You can also use dairy-free chocolate chips. These swaps let everyone enjoy these delicious cookies. Fall brings many flavors to enjoy. You can add chopped apples or cranberries for a fruity touch. Snickerdoodle spices like cardamom can add a cozy flavor. For Halloween, use fun-shaped sprinkles or candy eyes to decorate your cookies. These festive touches make your cookies a hit at any fall gathering. To keep your cookies fresh, store them in an airtight container. This container helps seal in moisture and flavor. Place a piece of bread in the container to keep cookies soft. The bread adds moisture, making sure your cookies stay chewy. Avoid stacking the cookies on top of each other. This can make them stick together. If you need to stack, use parchment paper between layers. For the best taste, eat them within a week. You can freeze these cookies for later. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. This step helps keep their shape. After freezing, transfer the cookies to a freezer-safe bag. Squeeze out as much air as possible before sealing. They can last for up to three months in the freezer. When you want to enjoy them, simply take out the number you want. Let them thaw at room temperature for about 30 minutes. For a warm treat, pop them in the microwave for a few seconds. Enjoy your fall flavors any time! To make these delightful cookies, follow these simple steps: 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until fluffy. 3. Add 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Mix until well combined. 4. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. 5. Gradually add the dry mix to the wet ingredients. Stir until just combined. 6. Fold in 1 cup semi-sweet chocolate chips and 1 cup mini marshmallows. 7. Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving 2 inches apart. 8. Sprinkle 1/2 cup crushed graham crackers on top of each cookie. 9. Bake for 10-12 minutes until the edges are golden and cookies are set but soft in the center. 10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Yes, you can use canned pumpkin puree. It saves time and is very convenient. Advantages of canned pumpkin: - Consistent texture and flavor. - No need for peeling or cutting. - It is easy to measure and mix. Fresh pumpkin has a lighter flavor and needs more prep time. If you prefer fresh, roast it first to enhance the taste. If your cookie dough is too wet, you can adjust it easily. Solutions: - Add more flour, a tablespoon at a time. - Mix until you reach the right consistency. - If it’s still too wet, chill the dough in the fridge for 20-30 minutes. This helps firm it up. Yes, these cookies are great for freezing. Tips on freezing baked cookies: - Allow the cookies to cool completely. - Place them in an airtight container or freezer bag. - You can layer parchment paper between cookies to prevent sticking. - When ready to eat, thaw at room temperature or warm in the oven for a few minutes. In this post, we explored making delicious Pumpkin S'mores Cookies from scratch. We discussed key ingredients, step-by-step instructions, and tips for perfect texture. We also shared storage methods and answered common questions. Enjoying these cookies is easy, and experimenting with flavors and presentations can make baking fun. Remember, whether you like them chewy or crunchy, there’s a perfect option for you. Now, go bake some cookies and share them with friends!$

Indulge in the ultimate fall treat with these delicious Pumpkin S'mores Cookies! Combining the flavors of pumpkin, chocolate, and marshmallows, this easy recipe is perfect for cozy gatherings. Discover how to whip up these soft and chewy cookies that are a delightful twist on classic s'mores. Click through to explore the full recipe and impress your friends and family with a tasty autumn dessert they won't forget!

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Ingredients

1 cup pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

1/2 cup crushed graham crackers (for topping)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.

Add the pumpkin puree, egg, and vanilla extract to the mixture, and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring until just combined.

Fold in the chocolate chips and mini marshmallows until evenly distributed in the dough.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Sprinkle crushed graham crackers over the top of each cookie before baking.

Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set but still soft in the center.

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 mins | Total Time: 25 mins | Servings: 20 cookies

- Presentation Tips: Stack the cookies on a decorative plate and drizzle with additional melted chocolate for a gourmet touch. Serve them with a small bowl of extra marshmallows for a fun s'mores experience!