If you’re looking to amp up your autumn baking game these Pumpkin S’more Cookies will do the trick. Combining the cozy vibes of pumpkin with the allure of a classic s’mores, is a stellar combo! Even those that “don’t like pumpkin” these cookies are a game-changer and have them coming back for more!
Recipe Secrets Unveiled:
Here’s the lowdown on creating these little pieces of autumnal heaven:
- Pumpkin Power: The secret ingredient here is the canned pumpkin puree. It’s the heart and soul of these cookies, adding moisture, depth, and that quintessential fall flavor.
- Spice it Up: Don’t hold back on those fall spices! The cinnamon, nutmeg, and cloves infuse these cookies with that unmistakable seasonal taste.
- Mix-in Mastery: When folding in the chocolate chips and mini marshmallows, do it gently. You want those pockets of gooey goodness to surprise you in every bite.
- Graham Cracker Crunch: Ah, the final touch. Sprinkle those crushed graham crackers on top before baking. It’s what completes the s’mores experience in every bite.
Tips and Tricks:
- Room Temperature Ingredients: Ensure your butter is softened and your egg isn’t straight out of the fridge. Room temperature ingredients blend together more easily, giving your cookies that perfect texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can make your cookies tough rather than tender.
- Bake Time Awareness: Keep an eye on those beauties while they’re in the oven. Every oven is different, and you want them just golden around the edges for that perfect chewy center.
Making it Your Own:
Feeling adventurous? Here are a few ways to add your twist:
- Pecan Passion: Add a handful of chopped pecans for a delightful crunch and nutty flavor.
- Drizzle Delight: After baking, drizzle some melted white chocolate on top for an extra touch of sweetness.
- Size Matters: Want bigger cookies? Go for it! Adjust the size to suit your cravings.
Now let’s get to baking! Let me know how you like them below!
Pumpkin S'more Cookies
Servings 24
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- Graham crackers crushed (for topping)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Mix-Ins: Gently fold in the chocolate chips and mini marshmallows into the cookie dough.
- Form Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart. Flatten slightly with the back of a spoon or your palm.
- Top with Graham Crackers: Sprinkle crushed graham crackers on top of each cookie, gently pressing them in.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
