Pumpkin S'mores Cookies

$To make these Pumpkin S'mores Cookies, gather the following items: - 1 cup all-purpose flour - 1/2 cup rolled oats - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1/2 cup pumpkin puree - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1/2 cup mini marshmallows - 1/2 cup semi-sweet chocolate chips - 1/2 cup graham cracker crumbs If you need to make some swaps, here are some great options: - Use almond flour instead of all-purpose flour for a gluten-free version. - Replace the butter with coconut oil for a dairy-free option. - Maple syrup can replace the brown sugar for a different sweetness. - Use any nut butter instead of butter for extra flavor. Using quality ingredients makes a big difference. Fresh pumpkin puree gives a rich taste. Good chocolate chips melt beautifully and add a creamy texture. Quality oats provide a hearty feel. When you use fresh spices, they enhance the cookie flavor. Always aim for the best you can find. This way, you create cookies that are full of taste and joy. {{ingredient_image_2}} First, you need to preheat your oven to 350°F (175°C). This ensures even baking. Next, grab a baking sheet and line it with parchment paper. This prevents your cookies from sticking. In a medium bowl, mix together the dry ingredients. Combine 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Whisk them well, then set the bowl aside. In a large bowl, cream 1/2 cup of softened unsalted butter with 1/2 cup of packed brown sugar and 1/4 cup of granulated sugar. Use an electric mixer and mix on medium speed for about 2-3 minutes. Your mixture should look light and fluffy. Now, add 1/2 cup of pumpkin puree, 1 large egg, and 1 teaspoon of pure vanilla extract. Mix until everything is smooth and well blended. Gradually add the dry ingredient mixture into the wet mixture. Use a spatula to stir gently. Mix it until just combined; be careful not to over-mix. Then, fold in 1/2 cup of mini marshmallows, 1/2 cup of semi-sweet chocolate chips, and 1/2 cup of graham cracker crumbs. Make sure they are evenly mixed into the dough. Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches between each ball to allow them to spread. Place the baking sheet in your preheated oven. Bake for 10-12 minutes. The cookies should look set at the top and have lightly golden edges. After baking, take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. This helps them firm up. Then, use a spatula to transfer them to a wire rack. Allow them to cool completely. For serving, stack the cookies on a pretty plate. For an extra touch, drizzle melted chocolate over the tops and sprinkle additional graham cracker crumbs. This makes your cookies look even more inviting and delicious! To make the best Pumpkin S'mores Cookies, avoid over-mixing the dough. When you combine the wet and dry ingredients, stir gently. Stop mixing as soon as you don’t see dry flour. Over-mixing can make cookies tough, and we want them soft. For great results, bake your cookies for 10 to 12 minutes at 350°F (175°C). Look for a set top and lightly brown edges. If you prefer softer cookies, check them at the 10-minute mark. Every oven is a little different, so keep an eye on them! If you have leftover dough, store it well. Wrap the dough in plastic wrap, then place it in an airtight container. You can keep it in the fridge for up to 3 days. For longer storage, freeze the dough for up to 3 months. Just thaw it overnight before baking. Pro Tips Use Fresh Pumpkin: If possible, use fresh pumpkin puree for a richer flavor and moisture. Roast and puree your own pumpkin for the best results. Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking. This helps prevent spreading and enhances the texture. Adjust Sweetness: Taste the dough before baking. If you prefer sweeter cookies, feel free to add an extra tablespoon of sugar. Store Properly: Keep your cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. {{image_4}} You can spice up your cookies in fun ways. Add a pinch of ground ginger for warmth. You could also use allspice or cardamom for a unique twist. If you love pumpkin pie spices, mix in an extra teaspoon of cinnamon. This will enhance the fall flavors and make your cookies even more special. Feel free to change the mix-ins. If you prefer nuts, chop up pecans or walnuts and add them in. For a fun twist, try using peanut butter chips instead of chocolate chips. If you want a fruity flavor, mix in dried cranberries or raisins. Each choice brings a new taste to your cookies. You can make these cookies gluten-free. Simply swap the all-purpose flour for a gluten-free blend. Ensure that the blend includes xanthan gum for proper texture. Check your oats to confirm they are gluten-free as well. This way, everyone can enjoy your pumpkin s'mores cookies without worry! To keep your pumpkin s'mores cookies fresh, store them in an airtight container. This helps keep moisture in and prevents them from going stale. You can also layer parchment paper between the cookies to avoid sticking. Store them at room temperature for the best taste. You can freeze these cookies for later enjoyment. First, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer the cookies into a freezer-safe bag. Label the bag with the date. They will stay good for up to three months. These cookies taste best within a week of baking. After that, they may lose their soft texture. If you want them to last longer, freezing is a good option. Always check for any signs of spoilage before eating. Enjoying them fresh is the key to the best flavor! Yes, you can use fresh pumpkin puree. If you choose to make it, start with a small pumpkin. Roast or steam it until soft, then mash or blend it. Fresh pumpkin adds a nice texture and flavor. Just ensure it is smooth and not too watery. To get chewy cookies, you need to focus on a few key points. First, do not over-mix the dough. Over-mixing adds air and makes cookies cakey. Second, use brown sugar. This sugar keeps cookies moist and chewy. Finally, bake them just until the edges are golden. This keeps the center soft. If you want to replace chocolate chips, there are many tasty options. You could use butterscotch chips or white chocolate chips for a sweet twist. Nuts, like walnuts or pecans, add crunch and flavor too. Dried fruits, like cranberries or raisins, can also give a fun twist to these cookies. In this post, we explored key ingredients, step-by-step instructions, and helpful tips for baking cookies. You learned how to choose quality ingredients and substitute when needed. We covered cooling and serving tips, along with storage advice and cookie variations. It's all about finding the best flavors and keeping your cookies fresh. As you bake, remember that small changes can lead to big taste. Enjoy the process and have fun making those cookies that bring smiles!$

Delicious cookies combining pumpkin, chocolate, and marshmallows for a fall treat.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup all-purpose flour
0.5 cup rolled oats
0.5 teaspoon baking soda
0.5 teaspoon baking powder
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.25 teaspoon salt
0.5 cup unsalted butter, softened to room temperature
0.5 cup packed brown sugar
0.25 cup granulated sugar
0.5 cup pumpkin puree
1 large egg, at room temperature
1 teaspoon pure vanilla extract
0.5 cup mini marshmallows
0.5 cup semi-sweet chocolate chips
0.5 cup graham cracker crumbs

Instructions

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
In a medium mixing bowl, combine the all-purpose flour, rolled oats, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk the ingredients together until they are well blended, then set the bowl aside.
In a large mixing bowl, cream the softened unsalted butter with the packed brown sugar and granulated sugar using an electric mixer on medium speed. Continue mixing until the mixture is light in color and fluffy in texture, about 2-3 minutes.
Add the pumpkin puree, large egg, and pure vanilla extract to the butter-sugar mixture. Mix well until everything is thoroughly combined and smooth.
Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until just combined. Be careful not to over-mix.
Fold in the mini marshmallows, semi-sweet chocolate chips, and graham cracker crumbs until evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheet, ensuring you leave about 2 inches of space between each one to allow for spreading during baking.
Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be set at the top and have lightly golden brown edges when finished.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After this, carefully transfer them to a wire rack to cool completely.

Notes

Arrange the cookies in a stacked formation on a decorative plate for an inviting display. For an extra special touch, drizzle some melted chocolate over the tops and sprinkle additional graham cracker crumbs to enhance both flavor and texture.

Keyword cookies, pumpkin, s'mores