Description
The ultimate mashup of classic campfire s’mores and pumpkin-spiced cookies, featuring gooey marshmallow pockets, melty chocolate chips, and buttery graham cracker crunch that captures the magic of autumn in every bite.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 teaspoon orange food coloring (optional)
Instructions
- In a large bowl, beat together softened butter, brown sugar, and granulated sugar until pale and fluffy (2-3 minutes on medium speed).
- Mix in pumpkin puree, egg, vanilla extract, and orange food coloring if using. Beat until fully combined.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually add dry ingredients to wet mixture, beating on low until just combined.
- Gently fold in chocolate chips, mini marshmallows, and broken graham cracker pieces using a spatula.
- Cover and chill dough for at least 30 minutes (optional but recommended).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Use cookie scoop or tablespoon to portion dough balls onto tray, spacing 2 inches apart.
- Press extra marshmallows, chocolate chips, or graham cracker bits into tops of dough balls.
- Bake for 10-12 minutes until edges are just golden brown and centers appear slightly soft.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
- Always use room temperature butter for best creaming results
- Drain excess moisture from pumpkin puree if watery to prevent cakey texture
- Chilling dough minimizes spreading and creates cookies with crisp edges and gooey centers
- Remove cookies while centers look slightly underdone – residual heat will finish baking
- Store in airtight container at room temperature for 4-5 days
- Can freeze baked cookies for up to 2 months or freeze unbaked dough balls
- Recipe can be doubled and is easily customizable with different mix-ins
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg