Pumpkin S’mores Cookies
by Jessie Daye
Pumpkin S’mores Cookies
Ingredients
Pumpkin Cookies
- ½ cup 8 Tbsp unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla paste or extract
- ¼ cup pumpkin puree
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- A few drops of orange food coloring *optional
S’mores Topping
- 15 large marshmallows
- 6 ounces 226g semi-sweet chocolate, finely chopped
Method
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla paste or extract and beat until combined. Add the pumpkin puree and mix until incorporated, scraping down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and beat on low speed just until combined. The cookie dough will be thick and soft.
- Cover the dough and chill in the refrigerator for 2 hours.
- Preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment paper. Scoop chilled dough with a small cookie scoop into approximately 1 1/2 tablespoon portions. Arrange 2 inches apart on the prepared baking sheets.
- Bake for 15-17 minutes. Remove the cookies from the oven and lightly press one marshmallow into the center of each cookie.
- Return to the oven and bake for another 3–4 minutes, until the marshmallows are soft and puffed. Remove from the oven and gently press each marshmallow down to slightly flatten them.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the semi-sweet chocolate in a double boiler or microwave in 20-second increments, stirring between each, until completely smooth.
- Spoon the melted chocolate over each marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30 minutes until firm.
Notes
Styling Notes
Keep a little of the toasted marshmallow peeking out beneath the chocolate and leave the orange pumpkin cookie visible around the edges for that unmistakable s’mores look.Get Creative
For even more classic s’mores flavor, sprinkle crushed graham crackers over the melted chocolate before it sets. A pinch of flaky sea salt on top is also delicious.Tried this recipe?
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Hi, I'm Jessie.
Mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. Here, I share whimsical recipes, holiday inspiration, and creative projects designed to bring a little more joy to your day. I hope to inspire you to get creative, celebrate the little things, and make something beautiful. Welcome!
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