Pumpkin S’mores Cookies Chewy Recipe
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar, firmly packed
- 1/4 cup granulated white sugar
- 1/3 cup pumpkin puree (canned, not pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup graham cracker crumbs (about 4–5 full sheets)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1 graham cracker, coarsely crushed (for topping)
Instructions
- Step 1: Prep the Pumpkin Puree – The secret to a chewy pumpkin cookie is removing excess moisture. Place the pumpkin puree on a plate and press it with paper towels to soak up the extra liquid. Do this 3 or 4 times until the pumpkin is thick and paste-like.
- Step 2: Cream Butter and Sugars – In a large mixing bowl, beat the softened butter with the brown sugar and white sugar. Use a hand mixer or stand mixer on medium-high speed for about 2 minutes until the mixture is light and fluffy.
- Step 3: Add Wet Ingredients – Mix in the egg yolk and vanilla extract. Add the blotted pumpkin puree and mix again until well combined. The mixture might look slightly curdled at this stage, but that is perfectly normal.
- Step 4: Combine Dry Ingredients – In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, pumpkin pie spice, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring by hand or on low speed until just combined.
- Step 5: Fold in Mix-ins – Gently fold in the semi-sweet chocolate chips and half of the mini marshmallows using a spatula. Do not overmix the dough, as this can make the cookies tough. Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
- Step 6: Scoop and Bake – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet. Bake for 10-12 minutes. Two minutes before they are finished, pull the tray out and press a few extra marshmallows and graham cracker pieces into the tops, then return to the oven to finish.