Pumpkin S'mores Cookies

$- 1 cup pumpkin puree - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - 1/2 cup crushed graham crackers (for topping) You can swap pumpkin puree with applesauce for a different flavor. Brown sugar can be replaced with coconut sugar for a healthier option. If you need a dairy-free version, use vegan butter instead of unsalted butter. For a gluten-free treat, use a gluten-free all-purpose flour blend. Choose pumpkin puree that is bright orange and smooth. Check the expiration date on canned products. For chocolate chips, select semi-sweet ones that have a shiny finish. The butter should be soft, not melted, to mix well. Look for eggs that are fresh and have no cracks. When picking spices, ensure they are aromatic and stored properly for the best flavor. First, set your oven to 350°F (175°C). This will get it hot and ready for baking. Next, grab a baking sheet and line it with parchment paper. This step helps keep the cookies from sticking. A smooth surface makes for easy cookie removal. In a large bowl, add the softened unsalted butter, brown sugar, and granulated sugar. Use an electric mixer to cream them together. Mix for about 2-3 minutes until it’s light and fluffy. Now, add the pumpkin puree, large egg, and pure vanilla extract. Blend until smooth and well combined. This mixture gives your cookies a rich flavor. In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and fine sea salt. Slowly add this dry mix to your wet ingredients. Stir gently with a spatula until just combined. Be careful! Overmixing can make the cookies tough. Once combined, fold in the semi-sweet chocolate chips and mini marshmallows. This adds sweetness and fun texture. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your baking sheet. Space them about 2 inches apart. This gives them room to spread as they bake. Before baking, sprinkle crushed graham crackers on top for extra crunch. Bake in the oven for 10-12 minutes. Look for light golden edges and soft centers for that perfect chewy bite. After baking, let them cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your warm Pumpkin S'mores Cookies with family and friends! To get the right cookie texture, use room temperature butter. Softened butter mixes well with sugars, making the dough light. Cream it until fluffy, about 2-3 minutes. Avoid overmixing the dough after adding flour. This keeps cookies soft and chewy. Bake them until the edges are golden brown, but the center should look slightly underbaked. This gives a nice chewy bite. To keep your cookies fresh, store them in an airtight container. You can also add a slice of bread in the container. The bread helps keep cookies soft. If you have leftovers, place parchment paper between layers to avoid sticking. For longer storage, freeze the cookies. Just make sure they cool completely before freezing. One common mistake is overbaking the cookies. Keep an eye on them, as every oven is different. Don’t skip the crushed graham crackers on top. They add a great crunch. If you mix the dough too long, cookies can turn out tough. Lastly, don’t forget to space them out on the baking sheet. This allows room for spreading and helps them bake evenly. {{image_4}} You can make these cookies gluten-free by swapping out the all-purpose flour. Use a gluten-free flour blend instead. This blend usually contains a mix of rice flour, tapioca flour, and xanthan gum. It works well in cookies. Just ensure your baking soda is gluten-free too. This way, everyone can enjoy these tasty treats! To make vegan Pumpkin S'mores Cookies, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use vegan butter instead of regular butter. For chocolate chips, choose dairy-free options. These swaps keep the cookies just as delicious while being plant-based. You can customize these cookies with fun flavors! Add chopped nuts like walnuts or pecans for crunch. Sprinkle in extra spices like ginger or cloves for warmth. You can also mix in butterscotch chips for a sweet twist. Each addition can change the taste to make it your own special treat! When serving Pumpkin S'mores Cookies, I love to create an inviting display. Stack the cookies on a decorative plate. You can also drizzle some melted chocolate over the top. This adds a rich touch. Add a bowl of mini marshmallows beside the cookies. This allows guests to build their own s'mores. It makes for a fun, interactive treat! These cookies go well with warm beverages. A cup of hot chocolate is a perfect match. You could also serve them with spiced apple cider. The flavors blend beautifully. If you want something colder, try pairing them with vanilla ice cream. The creamy texture enhances the cookie's taste. Pumpkin S'mores Cookies shine at fall gatherings. They are great for Halloween parties or Thanksgiving dessert tables. You can also serve them at cozy bonfire nights. Their s'mores theme fits right in! Make them for a casual family movie night. Everyone will enjoy this tasty treat! Pumpkin S'mores Cookies last for about one week when stored properly. After baking, let them cool completely. Then, place them in an airtight container. This keeps them fresh and soft. If you keep them at room temperature, they will stay tasty for several days. If you want to enjoy them later, use a freezer. Yes, you can freeze these cookies! To freeze, let the cookies cool first. Then, place them in a single layer on a baking sheet. Freeze them for about one hour until solid. After that, transfer the cookies to a freezer bag. They can last for up to three months in the freezer. When you are ready to eat them, let them thaw at room temperature or warm them in the oven. The best way to store Pumpkin S'mores Cookies is in an airtight container. This keeps moisture out and helps maintain their soft texture. You can also layer parchment paper between cookies if you stack them in the container. This prevents them from sticking together. For extra freshness, store the cookies in a cool, dry place away from sunlight. We explored the key ingredients, methods, and tips for making Pumpkin S'mores Cookies. You learned how to choose fresh items and swap ingredients. The step-by-step guide made baking easy, while tips ensured the best texture. Variations add fun, and serving suggestions spark creativity. Remember these insights as you bake. Enjoy the process, share with friends, and savor every bite of your delicious cookies!$

Indulge in the ultimate fall treat with these delightful Pumpkin S'mores Cookies! Made with pure pumpkin puree, rich chocolate chips, and fluffy marshmallows, these cookies bring the cozy flavors of autumn to your kitchen. Perfect for any occasion or a sweet snack at home, they're easy to make in just 25 minutes. Click through to discover the full recipe and surprise your family and friends with this delicious twist on a classic favorite!

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Ingredients

1 cup pumpkin puree

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon fine sea salt

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

1/2 cup crushed graham crackers (for topping)

Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This will help prevent the cookies from sticking.

In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture becomes light and fluffy, which should take about 2-3 minutes.

Add the pumpkin puree, large egg, and pure vanilla extract to the butter-sugar mixture. Mix until all ingredients are thoroughly combined and smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and fine sea salt. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Be careful not to overmix!

Once the dough is mixed, gently fold in the semi-sweet chocolate chips and mini marshmallows, ensuring they are evenly distributed throughout the dough.

Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, making sure to space them approximately 2 inches apart to allow for spreading during baking.

Before placing the cookies in the oven, sprinkle a generous amount of crushed graham crackers over the top of each cookie for added texture and flavor.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown while the centers remain soft and slightly underbaked for that chewy texture.

Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will ensure they firm up nicely.

Prep Time: 15 mins | Total Time: 25 mins | Servings: 20 cookies

- Presentation Tips: Arrange the cookies in a lovely stack on a decorative plate, and consider drizzling some additional melted chocolate over the top for a decadent finish. Serve alongside a small bowl of extra mini marshmallows to create a delightful s'mores experience for your guests!