Pumpkin S'mores Cookies

These Pumpkin S’mores Cookies are soft and chewy, packed with gooey mini marshmallows and chocolate chips, and rolled in graham cracker crumbs. With cozy pumpkin spice and classic s’mores flavor, they’re the perfect fall cookie!

The pumpkin keeps these cookies soft and tender, while the marshmallows get perfectly gooey as they bake. A coating of graham cracker crumbs adds a little extra texture and brings all those classic s’mores flavors together.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350°F. Lay out several paper towels and place pumpkin puree on top.

Place several paper towels over puree and gently press down to soak up excess moisture. Repeat until puree measures about ¼ cup. Set aside.

Whisk the flour, baking soda, salt, and spices together in a large bowl and set aside. In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream together the butter and sugar on medium speed until light and fluffy. Scrape down the sides of the bowl.

Add egg yolk and mix until combined. With the mixer on low, slowly add the flour mixture and pumpkin puree and mix just until combined, scraping down the sides of the bowl as needed.

Stir in most of the marshmallows and chocolate chips, making sure to save the rest for the tops of the cookies. Place the bowl in the fridge to chill the dough for about 10 minutes.

Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment-lined cookie sheet.

Add remaining marshmallows and chocolate chips to the tops of the cookies. Do your best to make sure the marshmallows stay as close to the tops of the cookies as possible. If they are on the bottoms or sides of the cookies, they will melt.

Roll each cookie in ground graham crackers. Place each cookie a few inches apart on a parchment-lined baking sheet. Bake for 15–16 minutes or until cookies are firm around the edges. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

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