Pumpkin S'mores Cookies are a soft pumpkin cookie loaded up with chocolate chips, graham cracker crumbs and stuffed with an ooey-gooey marshmallow. Who needs cheese pulls when you get have melty marshmallow pulls!?
What are Pumpkin S'mores Cookies?
Besides being my version of heaven, Pumpkin S'mores Cookies start off with a base of butter, brown sugar and sugar. With the addition of pumpkin puree and cinnamon, these s'mores cookies get a fall twist!
To get the perfectly gooey marshmallow in the middle, the marshmallow gets stuffed inside the cookie dough. Take a scoop of the cookie dough and gently press it flat. Then take half a large marshmallow and place it in the middle. Wrap the cookie dough around the marshmallow so you can still see the top of the marshmallow.
When the cookie bakes the marshmallow stays perfectly in the middle and gets golden brown and delicious. It creates the ultimate gooey marshmallow pull.
Pumpkin Puree FAQ
Pumpkin puree is a classic fall ingredient, but there's still a few things you should know:
- Do you need to drain pumpkin puree? Yes, especially if you're making pumpkin cookies! I like to measure out my pumpkin puree, then place it in the middle of a napkin. Then wrap the cloth around the pumpkin puree and gently squeeze. You'll be surprised at how much liquid drains out! If you're making muffins/cakes/or pancakes, it's not as necessary; but I recommend doing this for any cookie recipes.
- Is there a difference between pumpkin puree and pumpkin pie filling? Yes! Pumpkin pie filling has all of the spices and sugar added in to it! It's made to pour right into a pie crust. Pumpkin puree and pumpkin pie filling are always right beside each other in the store so be careful!
- How do I store leftover pumpkin puree? I like to place all of my leftovers in an airtight container and store in the fridge for about 5-7 days!
Leftover Pumpkin Uses:
If you need a recipe for other pumpkin recipes, check out these pumpkin recipes:
Pumpkin Spice Latte Cookies: It’s officially PSL (pumpkin spice latte, in case anyone didn’t get that!) Season so it only seems fitting to make these Pumpkin Spice Latte Cookies! Have your PSL’s and eat them too in this deliciously pumpkin spice mashup!
Pumpkin Crumble Donuts: Pumpkin Crumble Donuts are the breakfast of your autumnal dreams with a soft pumpkin donut topped with a delicious brown sugar crumble and sprinkle of powdered sugar! This kind of breakfast requires cozy weather, cozy blankets, and a pumpkin candle flickering in the background! Although, they can be enjoyed either way!
Pumpkin Cookie Cake: Move over Birthday Cake, there’s a new cake in town, and this Pumpkin Cookie Cake is here to stay! A soft, pumpkin cookie dotted with melty chocolate chips with the perfect amount of cinnamon buttercream to top it off! This is going to be my new birthday cake!
Ingredient List:
- Butter
- Brown Sugar
- Sugar
- Pumpkin Puree
- Egg
- Vanilla
- Flour
- Baking Soda
- Cinnamon
- Baking Powder
- Salt
- Chocolate Chips
- Large Marshmallows
- Graham Crackers
These Pumpkin S'mores Cookies are the best combination of two of my favorite things: pumpkin and s'mores!
Plus who doesn't love a gooey marshmallow in the middle of a cookie!?!
Cheers!
-Holly Michelle
Pumpkin S'mores Cookie
Ingredients
- 1 stick Butter room temperature
- ½ cup Brown Sugar
- ¼ cup Sugar
- ½ cup Pumpkin Puree
- 1 Egg Yolk
- 1 teaspoon Vanilla
- 1 ¾ cup Flour
- ½ teaspoon Cinnamon
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Chocolate Chips
- 12 Large Marshmallows
- ¼ cup Graham Crackers crushed
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and sugar using a hand mixer.1 stick Butter, ½ cup Brown Sugar, ¼ cup Sugar
- Measure out pumpkin puree, then strain out the excess liquid using cheesecloth or a paper towel. Lay the pumpkin puree in on the cloth, wrap it up, then squeeze gently to get the liquid out.½ cup Pumpkin Puree
- Add drained pumpkin puree to the butter mixture, with one egg yolk and vanilla. Mix together.1 Egg Yolk, 1 teaspoon Vanilla
- Then, add in flour, baking soda, baking powder, cinnamon, and salt. Stir together.1 ¾ cup Flour, ½ teaspoon Baking Soda, ½ teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon
- Crush up graham crackers, add in chocolate chips and graham crackers. Mix together.½ cup Chocolate Chips, ¼ cup Graham Crackers
- Use a small cookie scoop and scoop the dough into your hand. Flatten out the dough and place half a large marshmallow in the middle. Gently fold up the dough around the marshmallow.12 Large Marshmallows
- Place the cookie dough on the baking tray and bake for 14 minutes.
- Serve warm and enjoy!
Delaney Aby
Holly! What measurement of graham crackers? I’m hoping to make these this weekend but don’t know how many to add as the recipe is unspecified? (I’m only in my third week of being a cookie baker so I’m scared of unspecified amounts still!)
Holly Michelle
Hi there! I went back through and updated the amount for you!! I hope you love them!!! You've got this!!!