Pumpkin S'mores Cookies
These Pumpkin S'mores Cookies are the perfect fall twist on this classic flavor. With a soft and chewy pumpkin cookie that is loaded with chocolate chips and graham cracker pieces, they're topped with a gooey marshmallow for everything you love about the campfire flavor all wrapped up in a cookie!
Servings: 24 cookies
Calories: 160kcal
Ingredients
- 1/2 cup Unsalted Butter
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1/3 cup pumpkin puree (pat dry with a paper towel a couple times)
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Chocolate Chips
- 3/4 cup Chopped Graham Cracker
- 12 large Marshmallows
- 24 pieces Hershey Chocolate (from a couple bars broken into pieces)
Instructions
- Mix together the butter, white sugar, and brown sugar in a large bowl for a couple minutes until combined.1/2 cup Unsalted Butter, 3/4 cup Granulated Sugar, 1/4 cup Brown Sugar
- Add in the pumpkin puree, egg yolk, and vanilla extract and stir until just mixed together. 1/3 cup pumpkin puree, 1 Egg Yolk, 1 tsp Vanilla Extract
- Add the flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder to the wet ingredients and stir together till you have a soft dough. 1 1/2 cups All Purpose Flour , 1 tsp Pumpkin Pie Spice, 1 tsp Ground Cinnamon , 1/2 tsp Salt , 1/2 tsp Baking Soda, 1/4 tsp Baking Powder ,
- Dump in the chocolate chips and graham cracker pieces and fold them into the dough until evenly dispersed. 1 cup Chocolate Chips, 3/4 cup Chopped Graham Cracker
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with a silicone liner or parchment paper.
- Scoop your dough into 1 1/2 to 2 TBS sized balls and place them 2 to 3 inches apart on your prepared baking sheet. Top each cookie with a couple extra chocolate chips and graham crackers if desired.
- Bake on the medium rack in the oven for 9 to 10 minutes until the tops of the cookies are lightly golden and the cookies just start to crack. Remove from the oven.
- While the cookies are baking, cut each marshmallow in half. Using scissors is the easiest. 12 large Marshmallows
- Place 1/2 a marshmallow on each cookie, with the sticky side down. Place the cookies back into the oven on the top rack until the marshmallows start to turn lightly golden, about 2 minutes.
- Remove from the oven and add a piece of a Hershey's chocolate on top of each marshmallow. 24 pieces Hershey Chocolate
- Allow to rest on cookie sheet for about 5 minutes before removing to a cooling rack to cool completely.
- Repeat with additional cookie dough (only bake one pan at a time)
Nutrition
Calories: 160kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 98mg | Potassium: 31mg | Fiber: 1g | Sugar: 16g | Vitamin A: 676IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 1mg