Pumpkin Smores Cookies are the essential autumn treat that everyone will love! With their soft, chewy texture combined with the rich flavor of pumpkin and chocolate, these cookies bring a twist to a classic favorite. Each bite is like a hug in cookie form, perfect for cozy evenings or festive gatherings. Whether you’re gathering around a fire or just enjoying a sweet snack, these cookies capture the essence of fall.
Why Make This Pumpkin Smores Cookies
These Pumpkin Smores Cookies combine the warmth of pumpkin spice with the classic elements of smores, making them the ultimate comfort food. The fluffy marshmallows, melted chocolate chunks, and crispy graham crackers come together harmoniously, elevating your traditional cookie experience. They’re fun to make and even more delightful to eat, perfect for baking with kids or impressing guests at a gathering. Plus, who can resist that warm, inviting smell wafting from the oven?
How to Make Pumpkin Smores Cookies
Making these cookies is as delightful as eating them! The process is straightforward and rewarding, ensuring you feel accomplished with every bite. You simply start by mixing the dry ingredients, then cream the butter with sugar and pumpkin puree. Once combined, fold in those irresistible chocolate chunks, and create little nests of heaven with graham cracker and marshmallows perched on top.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup of pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 cups of chocolate chunks, divided (6 1.55 oz chocolate bars)
- 1 cup mini marshmallows
- 4-6 graham crackers, broken into rectangle chunks about ¼-½ inch
Directions:
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a small mixing bowl, add the flour, baking soda, baking powder, pumpkin spice, and salt. Whisk to combine and set aside.
- In the bowl of a standing mixer, combine the softened butter, brown sugar, pumpkin puree, and vanilla extract. Mix with the beater attachment on medium speed until well combined (about 30 seconds to 1 minute).
- Gradually add the dry ingredients to the wet mixture, lowering the mixing speed to medium-low. Mix until they are just combined, ensuring no streaks of flour remain. Scrape down the sides as necessary.
- Use a spatula to fold in your chocolate chunks, reserving ½ cup for topping.
- Using a small cookie scoop, scoop out balls of dough and slightly flatten them into 2 ½ inch wide and ¾ inch thick pucks. Top with graham cracker pieces, tucking in marshmallows and reserved chocolate pieces.
- Bake for 14 minutes and allow the cookies to rest on the baking sheet for an additional 5 minutes before transferring them to a cooling rack.
Nutritional Information
- Calories: 210 per cookie
- Total Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 30 mg
- Sodium: 160 mg
- Total Carbohydrates: 28 g
- Dietary Fiber: 1 g
- Sugars: 14 g
- Protein: 2 g
Note: Values may vary based on specific ingredients used and the size of the cookies.
How to Serve Pumpkin Smores Cookies
These cookies are perfect for any occasion! Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them with a hot cup of apple cider or coffee. They also make a great addition to your Thanksgiving dessert table or holiday cookie exchange.
How to Store Pumpkin Smores Cookies
Store these cookies in an airtight container at room temperature for about 3-5 days. For longer storage, place them in the fridge for up to a week or freeze them for future enjoyment, lasting up to three months. Just ensure they’re stored in a freezer-safe container to maintain their delicious texture!
Expert Tips for Perfect Pumpkin Smores Cookies
- Don’t Overmix: Mix just until combined to keep the cookies soft and chewy.
- Add Extra Chocolate: For a richer taste, feel free to increase the amount of chocolate chunks.
- Swap Ingredients: If you can’t find pumpkin spice, you can make your own with cinnamon, nutmeg, and ginger.
Delicious Variations
- Nutty Version: Add chopped nuts like pecans or walnuts for a crunchy twist.
- Oatmeal Pumpkin Smores Cookies: Incorporate rolled oats to add a chewy texture.
- Peanut Butter Swirl: Drizzle peanut butter on top before baking for a nutty flavor.
Frequently Asked Questions
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Can I use fresh pumpkin puree? Yes, fresh pumpkin puree works well! Just ensure it’s not too watery, as this can affect the texture of your cookies.
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What can I use instead of graham crackers? If graham crackers are hard to find, crushed cookies or even shortbread can create a lovely base for your nests.
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How can I make them gluten-free? Use a 1-to-1 gluten-free flour substitute instead of all-purpose flour, and check that your other ingredients, like baking soda and baking powder, are gluten-free.
Conclusion
These Pumpkin Smores Cookies are not only a delightful treat but also a fantastic way to embrace the flavors of fall. They’re simple to make, and the smiles they bring are worth every effort! So gather your ingredients, roll up your sleeves, and have fun baking. Whether you share them with family and friends or keep them all to yourself (no judgment here!), you won’t regret trying this delicious recipe. Happy baking!
A Cozy Autumn Treat
Description
Delicious pumpkin cookies with chocolate chunks, marshmallows, and graham crackers, perfect for fall gatherings.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt. Set aside.
- In the bowl of a standing mixer, beat together the softened butter, brown sugar, pumpkin puree, and vanilla extract until well combined (about 30 seconds to 1 minute).
- Gradually add the dry ingredients to the wet mixture, mixing on medium-low speed until just combined. Scrape down the sides as necessary.
- Use a spatula to fold in chocolate chunks, reserving half a cup for topping.
- Using a small cookie scoop, shape the dough into 2 ½ inch wide and ¾ inch thick pucks. Top with graham cracker pieces and tucking in marshmallows and reserved chocolate.
- Bake for 14 minutes and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
