![To make these tasty Pumpkin S’mores Cookies, you need a mix of simple ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1/2 cup rolled oats - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup mini marshmallows - 1/2 cup chocolate chips - 1/2 cup crushed graham crackers These ingredients create a soft, chewy cookie. The pumpkin adds moisture and flavor. The oats give a nice texture. Chocolate, marshmallows, and graham crackers make it a true s’mores treat. You can play with these cookies by adding some fun extras. Consider these options: - Chopped nuts like walnuts or pecans for crunch. - A sprinkle of sea salt on top for a salty bite. - White chocolate chips for a different sweet flavor. - Dried fruit like cranberries for a chewy element. These add-ins can make your cookies unique. Feel free to mix and match! Not all ingredients may be on hand. Here are some easy swaps: - Use whole wheat flour instead of all-purpose for more fiber. - Swap pumpkin puree with applesauce for a lighter taste. - If you need a dairy-free option, use coconut oil instead of butter. - Maple syrup can replace granulated sugar for a natural sweetener. These substitutions keep the cookie delicious while meeting dietary needs. Experiment to find your favorite version! For the full recipe, check out the instructions above. First, I preheat the oven to 350°F (175°C). This step ensures the cookies bake evenly. Next, I line a baking sheet with parchment paper to prevent sticking. In a bowl, I mix the dry ingredients. I combine 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. I whisk these until they blend well. In another bowl, I cream together 1/4 cup of softened unsalted butter, 1/2 cup of packed brown sugar, and 1/4 cup of granulated sugar. I beat this mixture until it gets light and fluffy. Then I add 1/2 cup of pumpkin puree and 1 teaspoon of vanilla extract. I mix until smooth. Now, I gradually add the dry mix to the wet mix. I stir until just combined, being careful not to overmix. Finally, I fold in 1/2 cup each of mini marshmallows, chocolate chips, and crushed graham crackers. This gives the cookies that s’mores flavor. With the dough ready, I scoop tablespoon-sized portions onto the prepared baking sheet. I space them about 2 inches apart to allow room for spreading. I bake them for 12-15 minutes. The edges should be lightly golden, and the cookies should look set at this point. After baking, I let the cookies cool on the sheet for 5 minutes. This helps them firm up a bit. Then I transfer them to a wire rack to cool completely. For serving, I like to arrange the cookies on a rustic wooden board. A sprinkle of whole graham crackers and chocolate chips adds a nice touch. I often serve them warm with a glass of cold milk. A mini s’mores skewer makes a fun garnish! For the full recipe, check out the [Full Recipe]. Enjoy your delicious Pumpkin S’mores Cookies! To make these cookies stand out, use fresh pumpkin puree. It adds a rich flavor. You can also chill your dough for 30 minutes before baking. This helps the cookies hold their shape. Bake them until the edges are golden but the centers stay soft. This gives a nice texture. One common mistake is overmixing the dough. This can make the cookies tough. Mix just until ingredients combine. Another mistake is not measuring ingredients correctly. Use proper measuring cups for dry and wet ingredients. Lastly, don’t skip the parchment paper. It prevents sticking and helps with even baking. You’ll need a few key tools to make these cookies. A large mixing bowl works best for combining ingredients. Use a whisk for dry ingredients and a hand mixer for wet ones. A cookie scoop makes portioning easy and uniform. Finally, a baking sheet lined with parchment paper is essential. These tools help ensure your cookies turn out great every time. For the full recipe, check out the details above! {{image_2}} You can make gluten-free pumpkin s’mores cookies with a few easy swaps. Use a gluten-free all-purpose flour blend instead of regular flour. The blend will help keep the cookie texture just right. Make sure the oats you use are certified gluten-free. This will keep the cookies safe for anyone who needs to avoid gluten. The taste remains rich and delicious, just like the original. To make these cookies vegan, you’ll need to change a few ingredients. Replace the unsalted butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. You can still enjoy the same sweet flavors while keeping it plant-based. You can get creative with flavor variations, too! Try adding white chocolate chips for a fun twist. Chopped nuts like pecans or walnuts add a nice crunch. You can also mix in pumpkin spice for extra warmth. For a fun seasonal touch, consider adding a sprinkle of sea salt on top before baking. Each variation keeps the spirit of s’mores alive while offering new tastes. For the full recipe, check out the steps earlier in this article. Once your pumpkin s’mores cookies cool, you can store them easily. Place the cookies in an airtight container. This keeps them fresh and soft. You can layer parchment paper between the cookies to prevent sticking. Store them at room temperature for up to one week. If you want, you can also keep them in the fridge. Just remember, they may dry out a bit. Freezing cookies is a smart way to save them for later. To freeze your pumpkin s’mores cookies, wait until they cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. They can stay fresh for up to three months in the freezer. When you are ready to eat, let them thaw at room temp. To keep your cookies fresh, avoid mixing flavors. Store different cookies in separate containers. You can also add a slice of bread to the container. This helps keep cookies soft for longer. If you notice them getting hard, you can warm them in the oven for a few minutes. Always check your cookies for signs of spoilage. Fresh cookies should smell sweet and look appealing. To make your Pumpkin S’mores Cookies chewy, focus on two things: moisture and baking time. First, ensure you use enough pumpkin puree. The moisture from the puree keeps the cookies soft. Second, do not overbake them. Take them out when the edges are lightly golden. They will continue to cook slightly on the baking sheet. This method will give you that perfect chewy texture you crave. Yes, you can use canned pumpkin! Canned pumpkin is a great option. It saves time and provides a consistent flavor. Just make sure you choose pure pumpkin puree, not pumpkin pie filling. The filling has added sugars and spices that might change the taste of your cookies. Using pure pumpkin keeps your cookies true to the recipe. It adds moisture and rich flavor without extra work. Pumpkin S’mores Cookies are best served warm. They are delicious with a glass of cold milk. For a fun twist, you can create mini s’mores skewers. Just use a toothpick to stack mini marshmallows, chocolate pieces, and graham crackers. Place these on the side when serving. You can also arrange the cookies on a rustic wooden board. This adds a cozy fall vibe to your gathering. For the full recipe, check the section above. In this post, I shared how to make Pumpkin S’mores Cookies. We explored the ingredients, step-by-step instructions, and essential tips. I also offered ideas for variations and storage. Remember, using the right tools helps create tasty cookies. Avoid common mistakes for the best results. Enjoy these treats fresh or try freezing them for later. Keep experimenting with flavors and enjoy the fun!](https://mysavedrecipe.com/wp-content/uploads/2025/07/be62e6fc-5819-42c1-ab43-e2d4e618a4d7-768x768.webp)
Fall is here, and it’s time to indulge in a sweet twist on a classic treat! In this post, I’ll guide you through making Pumpkin S’mores Cookies. These cookies blend the warm flavors of pumpkin with gooey marshmallows and rich chocolate. Perfect for sharing or enjoying on a cozy night, I’m excited to share essential tips and tricks for a perfect bake. Let’s dive in and make this irresistible fall treat together!
Ingredients
Essential Ingredients for Pumpkin S’mores Cookies
To make these tasty Pumpkin S’mores Cookies, you need a mix of simple ingredients. Here’s what you will need:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 cup unsalted butter, softened
– 1/2 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1/2 cup pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 cup mini marshmallows
– 1/2 cup chocolate chips
– 1/2 cup crushed graham crackers
These ingredients create a soft, chewy cookie. The pumpkin adds moisture and flavor. The oats give a nice texture. Chocolate, marshmallows, and graham crackers make it a true s’mores treat.
Optional Add-Ins
You can play with these cookies by adding some fun extras. Consider these options:
– Chopped nuts like walnuts or pecans for crunch.
– A sprinkle of sea salt on top for a salty bite.
– White chocolate chips for a different sweet flavor.
– Dried fruit like cranberries for a chewy element.
These add-ins can make your cookies unique. Feel free to mix and match!
Substitutions and Alternatives
Not all ingredients may be on hand. Here are some easy swaps:
– Use whole wheat flour instead of all-purpose for more fiber.
– Swap pumpkin puree with applesauce for a lighter taste.
– If you need a dairy-free option, use coconut oil instead of butter.
– Maple syrup can replace granulated sugar for a natural sweetener.
These substitutions keep the cookie delicious while meeting dietary needs. Experiment to find your favorite version! For the full recipe, check out the instructions above.
Step-by-Step Instructions
Preparing the Dough
First, I preheat the oven to 350°F (175°C). This step ensures the cookies bake evenly. Next, I line a baking sheet with parchment paper to prevent sticking. In a bowl, I mix the dry ingredients. I combine 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. I whisk these until they blend well.
In another bowl, I cream together 1/4 cup of softened unsalted butter, 1/2 cup of packed brown sugar, and 1/4 cup of granulated sugar. I beat this mixture until it gets light and fluffy. Then I add 1/2 cup of pumpkin puree and 1 teaspoon of vanilla extract. I mix until smooth.
Now, I gradually add the dry mix to the wet mix. I stir until just combined, being careful not to overmix. Finally, I fold in 1/2 cup each of mini marshmallows, chocolate chips, and crushed graham crackers. This gives the cookies that s’mores flavor.
Baking the Cookies
With the dough ready, I scoop tablespoon-sized portions onto the prepared baking sheet. I space them about 2 inches apart to allow room for spreading. I bake them for 12-15 minutes. The edges should be lightly golden, and the cookies should look set at this point.
Cooling and Serving Tips
After baking, I let the cookies cool on the sheet for 5 minutes. This helps them firm up a bit. Then I transfer them to a wire rack to cool completely. For serving, I like to arrange the cookies on a rustic wooden board. A sprinkle of whole graham crackers and chocolate chips adds a nice touch. I often serve them warm with a glass of cold milk. A mini s’mores skewer makes a fun garnish!
For the full recipe, check out the [Full Recipe]. Enjoy your delicious Pumpkin S’mores Cookies!
Tips & Tricks
How to Perfect Your Pumpkin S’mores Cookies
To make these cookies stand out, use fresh pumpkin puree. It adds a rich flavor. You can also chill your dough for 30 minutes before baking. This helps the cookies hold their shape. Bake them until the edges are golden but the centers stay soft. This gives a nice texture.
Common Mistakes to Avoid
One common mistake is overmixing the dough. This can make the cookies tough. Mix just until ingredients combine. Another mistake is not measuring ingredients correctly. Use proper measuring cups for dry and wet ingredients. Lastly, don’t skip the parchment paper. It prevents sticking and helps with even baking.
Best Equipment to Use
You’ll need a few key tools to make these cookies. A large mixing bowl works best for combining ingredients. Use a whisk for dry ingredients and a hand mixer for wet ones. A cookie scoop makes portioning easy and uniform. Finally, a baking sheet lined with parchment paper is essential. These tools help ensure your cookies turn out great every time. For the full recipe, check out the details above!
Variations
Gluten-Free Pumpkin S’mores Cookies
You can make gluten-free pumpkin s’mores cookies with a few easy swaps. Use a gluten-free all-purpose flour blend instead of regular flour. The blend will help keep the cookie texture just right. Make sure the oats you use are certified gluten-free. This will keep the cookies safe for anyone who needs to avoid gluten. The taste remains rich and delicious, just like the original.
Vegan Pumpkin S’mores Cookies
To make these cookies vegan, you’ll need to change a few ingredients. Replace the unsalted butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. You can still enjoy the same sweet flavors while keeping it plant-based.
Other Flavor Variations
You can get creative with flavor variations, too! Try adding white chocolate chips for a fun twist. Chopped nuts like pecans or walnuts add a nice crunch. You can also mix in pumpkin spice for extra warmth. For a fun seasonal touch, consider adding a sprinkle of sea salt on top before baking. Each variation keeps the spirit of s’mores alive while offering new tastes.
For the full recipe, check out the steps earlier in this article.
Storage Info
How to Store Baked Cookies
Once your pumpkin s’mores cookies cool, you can store them easily. Place the cookies in an airtight container. This keeps them fresh and soft. You can layer parchment paper between the cookies to prevent sticking. Store them at room temperature for up to one week. If you want, you can also keep them in the fridge. Just remember, they may dry out a bit.
Freezing Pumpkin S’mores Cookies
Freezing cookies is a smart way to save them for later. To freeze your pumpkin s’mores cookies, wait until they cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. They can stay fresh for up to three months in the freezer. When you are ready to eat, let them thaw at room temp.
Best Practices for Keeping Cookies Fresh
To keep your cookies fresh, avoid mixing flavors. Store different cookies in separate containers. You can also add a slice of bread to the container. This helps keep cookies soft for longer. If you notice them getting hard, you can warm them in the oven for a few minutes. Always check your cookies for signs of spoilage. Fresh cookies should smell sweet and look appealing.
FAQs
How can I make these cookies chewy?
To make your Pumpkin S’mores Cookies chewy, focus on two things: moisture and baking time. First, ensure you use enough pumpkin puree. The moisture from the puree keeps the cookies soft. Second, do not overbake them. Take them out when the edges are lightly golden. They will continue to cook slightly on the baking sheet. This method will give you that perfect chewy texture you crave.
Can I use canned pumpkin for this recipe?
Yes, you can use canned pumpkin! Canned pumpkin is a great option. It saves time and provides a consistent flavor. Just make sure you choose pure pumpkin puree, not pumpkin pie filling. The filling has added sugars and spices that might change the taste of your cookies. Using pure pumpkin keeps your cookies true to the recipe. It adds moisture and rich flavor without extra work.
What are the serving suggestions for Pumpkin S’mores Cookies?
Pumpkin S’mores Cookies are best served warm. They are delicious with a glass of cold milk. For a fun twist, you can create mini s’mores skewers. Just use a toothpick to stack mini marshmallows, chocolate pieces, and graham crackers. Place these on the side when serving. You can also arrange the cookies on a rustic wooden board. This adds a cozy fall vibe to your gathering. For the full recipe, check the section above.
In this post, I shared how to make Pumpkin S’mores Cookies. We explored the ingredients, step-by-step instructions, and essential tips. I also offered ideas for variations and storage. Remember, using the right tools helps create tasty cookies. Avoid common mistakes for the best results. Enjoy these treats fresh or try freezing them for later. Keep experimenting with flavors and enjoy the fun!
![To make these tasty Pumpkin S’mores Cookies, you need a mix of simple ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1/2 cup rolled oats - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup mini marshmallows - 1/2 cup chocolate chips - 1/2 cup crushed graham crackers These ingredients create a soft, chewy cookie. The pumpkin adds moisture and flavor. The oats give a nice texture. Chocolate, marshmallows, and graham crackers make it a true s’mores treat. You can play with these cookies by adding some fun extras. Consider these options: - Chopped nuts like walnuts or pecans for crunch. - A sprinkle of sea salt on top for a salty bite. - White chocolate chips for a different sweet flavor. - Dried fruit like cranberries for a chewy element. These add-ins can make your cookies unique. Feel free to mix and match! Not all ingredients may be on hand. Here are some easy swaps: - Use whole wheat flour instead of all-purpose for more fiber. - Swap pumpkin puree with applesauce for a lighter taste. - If you need a dairy-free option, use coconut oil instead of butter. - Maple syrup can replace granulated sugar for a natural sweetener. These substitutions keep the cookie delicious while meeting dietary needs. Experiment to find your favorite version! For the full recipe, check out the instructions above. First, I preheat the oven to 350°F (175°C). This step ensures the cookies bake evenly. Next, I line a baking sheet with parchment paper to prevent sticking. In a bowl, I mix the dry ingredients. I combine 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. I whisk these until they blend well. In another bowl, I cream together 1/4 cup of softened unsalted butter, 1/2 cup of packed brown sugar, and 1/4 cup of granulated sugar. I beat this mixture until it gets light and fluffy. Then I add 1/2 cup of pumpkin puree and 1 teaspoon of vanilla extract. I mix until smooth. Now, I gradually add the dry mix to the wet mix. I stir until just combined, being careful not to overmix. Finally, I fold in 1/2 cup each of mini marshmallows, chocolate chips, and crushed graham crackers. This gives the cookies that s’mores flavor. With the dough ready, I scoop tablespoon-sized portions onto the prepared baking sheet. I space them about 2 inches apart to allow room for spreading. I bake them for 12-15 minutes. The edges should be lightly golden, and the cookies should look set at this point. After baking, I let the cookies cool on the sheet for 5 minutes. This helps them firm up a bit. Then I transfer them to a wire rack to cool completely. For serving, I like to arrange the cookies on a rustic wooden board. A sprinkle of whole graham crackers and chocolate chips adds a nice touch. I often serve them warm with a glass of cold milk. A mini s’mores skewer makes a fun garnish! For the full recipe, check out the [Full Recipe]. Enjoy your delicious Pumpkin S’mores Cookies! To make these cookies stand out, use fresh pumpkin puree. It adds a rich flavor. You can also chill your dough for 30 minutes before baking. This helps the cookies hold their shape. Bake them until the edges are golden but the centers stay soft. This gives a nice texture. One common mistake is overmixing the dough. This can make the cookies tough. Mix just until ingredients combine. Another mistake is not measuring ingredients correctly. Use proper measuring cups for dry and wet ingredients. Lastly, don’t skip the parchment paper. It prevents sticking and helps with even baking. You’ll need a few key tools to make these cookies. A large mixing bowl works best for combining ingredients. Use a whisk for dry ingredients and a hand mixer for wet ones. A cookie scoop makes portioning easy and uniform. Finally, a baking sheet lined with parchment paper is essential. These tools help ensure your cookies turn out great every time. For the full recipe, check out the details above! {{image_2}} You can make gluten-free pumpkin s’mores cookies with a few easy swaps. Use a gluten-free all-purpose flour blend instead of regular flour. The blend will help keep the cookie texture just right. Make sure the oats you use are certified gluten-free. This will keep the cookies safe for anyone who needs to avoid gluten. The taste remains rich and delicious, just like the original. To make these cookies vegan, you’ll need to change a few ingredients. Replace the unsalted butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. You can still enjoy the same sweet flavors while keeping it plant-based. You can get creative with flavor variations, too! Try adding white chocolate chips for a fun twist. Chopped nuts like pecans or walnuts add a nice crunch. You can also mix in pumpkin spice for extra warmth. For a fun seasonal touch, consider adding a sprinkle of sea salt on top before baking. Each variation keeps the spirit of s’mores alive while offering new tastes. For the full recipe, check out the steps earlier in this article. Once your pumpkin s’mores cookies cool, you can store them easily. Place the cookies in an airtight container. This keeps them fresh and soft. You can layer parchment paper between the cookies to prevent sticking. Store them at room temperature for up to one week. If you want, you can also keep them in the fridge. Just remember, they may dry out a bit. Freezing cookies is a smart way to save them for later. To freeze your pumpkin s’mores cookies, wait until they cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. They can stay fresh for up to three months in the freezer. When you are ready to eat, let them thaw at room temp. To keep your cookies fresh, avoid mixing flavors. Store different cookies in separate containers. You can also add a slice of bread to the container. This helps keep cookies soft for longer. If you notice them getting hard, you can warm them in the oven for a few minutes. Always check your cookies for signs of spoilage. Fresh cookies should smell sweet and look appealing. To make your Pumpkin S’mores Cookies chewy, focus on two things: moisture and baking time. First, ensure you use enough pumpkin puree. The moisture from the puree keeps the cookies soft. Second, do not overbake them. Take them out when the edges are lightly golden. They will continue to cook slightly on the baking sheet. This method will give you that perfect chewy texture you crave. Yes, you can use canned pumpkin! Canned pumpkin is a great option. It saves time and provides a consistent flavor. Just make sure you choose pure pumpkin puree, not pumpkin pie filling. The filling has added sugars and spices that might change the taste of your cookies. Using pure pumpkin keeps your cookies true to the recipe. It adds moisture and rich flavor without extra work. Pumpkin S’mores Cookies are best served warm. They are delicious with a glass of cold milk. For a fun twist, you can create mini s’mores skewers. Just use a toothpick to stack mini marshmallows, chocolate pieces, and graham crackers. Place these on the side when serving. You can also arrange the cookies on a rustic wooden board. This adds a cozy fall vibe to your gathering. For the full recipe, check the section above. In this post, I shared how to make Pumpkin S’mores Cookies. We explored the ingredients, step-by-step instructions, and essential tips. I also offered ideas for variations and storage. Remember, using the right tools helps create tasty cookies. Avoid common mistakes for the best results. Enjoy these treats fresh or try freezing them for later. Keep experimenting with flavors and enjoy the fun!](https://mysavedrecipe.com/wp-content/uploads/2025/07/be62e6fc-5819-42c1-ab43-e2d4e618a4d7-250x250.webp)
