Pumpkin S'mores Cookies

$- 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1 cup mini marshmallows - 1 cup chocolate chips - 1/2 cup graham cracker crumbs The key to making my Pumpkin S'mores Cookies lies in using fresh, quality ingredients. Pumpkin puree gives these cookies their warm, earthy flavor. I always choose unsalted butter for better control over salt levels. Brown sugar adds a deeper sweetness, while granulated sugar provides a nice crunch. When mixing in the egg and vanilla extract, it’s best to use room temperature ingredients. This helps create a nice, smooth batter. For dry ingredients, I prefer all-purpose flour, which provides the right structure. Baking soda helps the cookies rise and gives them a soft texture. Pumpkin pie spice is essential for that cozy fall flavor. Salt enhances the sweetness and balances the flavors. Mini marshmallows and chocolate chips bring the s'mores element, while graham cracker crumbs add a delightful crunch. - Additional spices like cinnamon or nutmeg - Variations in chocolate types (dark, milk, or white chocolate) - Flavor extract options (like almond or orange) You can elevate these cookies by adding extra spices, like a hint of cinnamon or nutmeg. Changing the type of chocolate can also create new flavor profiles. Dark chocolate gives a rich taste, while white chocolate adds sweetness. If you want a twist, try flavor extracts like almond or orange for a unique touch. For the full recipe, check out the link provided. Happy baking! 1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. In a large bowl, cream together 1/2 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Mix until light and fluffy. 3. Add in 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Stir until everything blends well. 1. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt. 2. Gradually combine the dry mixture with the wet mixture. Stir until just combined. 1. Gently fold in 1 cup mini marshmallows, 1 cup chocolate chips, and 1/2 cup graham cracker crumbs. 2. Scoop tablespoon-sized dough onto the prepared baking sheets. Leave enough space for spreading. 3. Bake in the preheated oven for 12-15 minutes. Check for light golden edges. For the full recipe, check out the instructions above. Enjoy your delicious pumpkin s'mores cookies! To get the best dough, aim for a soft texture. It should not be too sticky or too dry. Start with room-temperature butter. This will help mix it well with sugars. When you add the pumpkin puree, make sure it blends smoothly. For a chewy cookie, use brown sugar. It adds moisture. Do not overmix the dough. Just combine until you no longer see dry flour. This keeps your cookies soft and chewy. For a festive look, serve the cookies on a wooden platter. You can drizzle melted chocolate on top. Sprinkle extra graham cracker crumbs to mimic s'mores. This adds a fun touch. Pair your cookies with warm drinks. A pumpkin spice latte makes a great match. Hot cocoa also works well with these cookies. The flavors blend perfectly for a cozy treat. If your cookies spread too much, check your oven temperature. It should be accurate. If they spread, try chilling the dough for 30 minutes. This helps firm it up. For dry or crumbly cookies, try adding a bit more pumpkin puree. Just a tablespoon can help bring moisture back. You can also reduce the baking time. This keeps them soft and fresh. For the full recipe, check the section above. {{image_2}} If you want to make these cookies gluten-free, use almond flour or coconut flour. These flours work well and keep the cookies moist. For a vegan option, swap butter with coconut oil or vegan butter. Replace the egg with a flaxseed meal mix. Just mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for five minutes. You can add nuts like walnuts or pecans for a nice crunch. This adds texture and a lovely nutty flavor. Feel free to experiment with other seasonal flavors. Maple syrup can give your cookies a sweet depth. Adding apple pie spice can also enhance the fall vibes. For those watching their sugar, use a low-sugar blend or stevia. This keeps the sweetness without all the sugar. If you need a dairy-free version, choose dairy-free chocolate chips and use almond milk in place of regular milk. These small changes make the cookies suitable for many diets while keeping them delicious. To keep your pumpkin s'mores cookies fresh at room temperature, store them in an airtight container. This method helps maintain their soft texture. Place parchment paper between layers to avoid sticking. Keep the cookies in a cool, dry place away from sunlight. They will stay fresh for about 5 days this way. For longer storage, you can freeze your cookies. First, let them cool completely. Then, place them in a freezer-safe bag or container. Be sure to label the bag with the date. They will last in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the cookies in the fridge overnight. To keep the taste and texture, reheat them in the oven for a few minutes at 350°F (175°C). This method helps revive their fresh-baked flavor. If you want to refresh your cookies before serving, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for about 5 minutes. This step will make them soft and melty again. You can also microwave them for about 10 seconds, but the oven gives better results. Enjoy your warm pumpkin s'mores cookies with a cozy drink! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. It should not be too watery. The texture needs to be smooth for good cookies. How do I make these cookies ahead of time? You can make the dough ahead. Just scoop it onto baking sheets and freeze. Once frozen, put the dough balls in a bag. When you're ready, bake them straight from the freezer, adding a minute or two to the baking time. What’s the best way to store leftover cookies? Store the cookies in an airtight container. Keep them at room temperature. They will stay fresh for about a week. You can also layer parchment paper between layers to avoid sticking. Can I make these cookies without graham cracker crumbs? Yes, you can omit the crumbs. Try using crushed cookies or oats instead. This will give a different texture but still keep them tasty. How do I know when the cookies are done baking? Look for golden edges and a soft center. The cookies will firm up as they cool. If they seem too soft, give them a minute or two more in the oven. How can I tell if my pumpkin is fresh? Fresh pumpkin should feel firm and heavy. It should have a rich, orange color. When you cut it open, the flesh should be thick and moist. What are the best substitutes for pumpkin pie spice? If you don’t have pumpkin pie spice, mix equal parts cinnamon and nutmeg. You can add a pinch of ginger and cloves for extra flavor. How do I add a drizzle of chocolate effectively? Melt chocolate in a microwave or over a double boiler. Use a spoon or a squeeze bottle to drizzle over the cookies. A steady hand helps create a nice pattern. You learned how to make delicious pumpkin s'mores cookies. We covered all the ingredients you need, from pumpkin puree to chocolate chips. I shared step-by-step instructions to guide your baking process. Plus, I offered tips and tricks to ensure perfect cookies every time. Remember, you can customize these cookies with new flavors or ingredients. Enjoy your baking!$

Indulge in the cozy flavors of fall with these delightful Pumpkin S'mores Cookies! This easy recipe combines creamy pumpkin puree with sweet marshmallows and rich chocolate, all nestled in a soft, chewy cookie. Perfect for your autumn gatherings, these cookies are sure to impress. Ready to enjoy a tasty treat? Click through to explore the full recipe and bring a little pumpkin magic to your kitchen today!

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Ingredients

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup mini marshmallows

1 cup chocolate chips

1/2 cup graham cracker crumbs

Instructions

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

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

Add the pumpkin puree, egg, and vanilla extract to the mixture, stirring until fully combined.

In another bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the mini marshmallows, chocolate chips, and graham cracker crumbs.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving enough space between each cookie as they will spread.

Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

- Presentation Tips: Serve the cookies on a rustic wooden platter, and for a fun touch, drizzle melted chocolate over them and sprinkle additional graham cracker crumbs for a s'mores effect!