Can I make these Pumpkin Smores Cookies ahead of time?

Absolutely! You can prepare the cookie dough up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, let the dough come to room temperature for about 15 minutes before shaping and adding toppings.

What's the best pumpkin puree to use?

I highly recommend using Libby's pumpkin puree for consistency and flavor. Always choose pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that can affect your Pumpkin Smores Cookies recipe.

Can I freeze these cookies?

Yes! Once completely cooled, you can freeze Pumpkin Smores Cookies in an airtight container for up to 3 months. Thaw at room temperature for the best texture.

Why didn't my cookies spread properly?

If your Pumpkin Smores Cookies didn't spread, your butter might have been too cold, or you may have added too much flour. Ensure butter is properly softened and measure flour by spooning it into the cup and leveling off.

Amazing Pumpkin Smores Cookies Recipe Perfect Fall Treat

Pumpkin Smores Cookies

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Soft pumpkin spice cookies topped with gooey marshmallows, rich chocolate chunks, and crunchy graham crackers, combining the best of fall flavors with nostalgic s’mores elements

Author: Emily
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 15 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2½ 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 pumpkin puree
2 teaspoons pure vanilla extract
2 cups 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

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper
Add the flour, baking soda, baking powder, pumpkin spice, and salt to a small mixing bowl and whisk to combine. Set aside
Add the butter, brown sugar, pumpkin puree, and vanilla extract to the bowl of a standing mixer and mix with the beater attachment on medium speed until well combined (about 30 seconds – 1 minute)
Add the dry ingredients to the wet and lower the mixing speed to medium-low. Mix until just combined and there are no more streaks of flour. Scrape down the sides as necessary
Use a spatula to fold in your chocolate chunks, reserving ½ cup of chocolate chunks
Using a small cookie scoop, scoop out balls of dough and slightly flatten to a 2½ inch wide, ¾ inch thick puck. Create little nests with the graham cracker pieces on top and tuck the marshmallows and reserved chocolate pieces in between them
Bake for 14 minutes and let the cookies sit on the baking sheet for an additional 5 minutes before moving to a cooling rack

Notes

These cookies are super soft and gooey straight out of the oven, so use a spatula to lift them off the baking sheet to avoid breaking
The cookies will firm up during the cooling period
Create a staggered nest with graham cracker pieces so mini marshmallows are contained by them
Adding a piece or two of graham cracker in the center adds extra support and crunch
You can use large marshmallows instead – place one in center surrounded by graham cracker pieces or tear into smaller pieces

Nutrition

Serving Size: 1 cookie
Calories: 285
Sugar: 18g
Sodium: 220mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Find it online: https://recipeshots.com/pumpkin-smores-cookies-recipe/