The Art of Ultimate Pumpkin S'mores Cookie Perfection

Spiced Pumpkin Dough Mastery

Master the technique of creating perfectly spiced, moist pumpkin cookie base with ideal consistency.

S'mores Component Integration

Learn the skill of folding graham crackers, chocolate, and marshmallows without overmixing dough.

Marshmallow Toasting Perfection

Perfect the method of achieving golden, toasted marshmallow tops using torch or broiler.

Texture Balance Technique

Master the art of maintaining soft cookie interior while creating crispy graham exterior.

Campfire Presentation

Learn optimal finishing techniques for authentic s'mores appearance and rustic charm.

Fall S'mores Cookie Mastery Secrets for Perfect Pumpkin Campfire Creation

Pumpkin Moisture: Use canned pumpkin puree, not pumpkin pie filling, for proper texture and consistency.

Marshmallow Timing: Add marshmallows after initial baking to prevent complete melting and maintain texture.

Torch Control: Keep torch moving continuously when toasting marshmallows to achieve even golden color.

Graham Pieces: Break graham crackers into various sizes for interesting texture throughout cookies.

Dough Consistency: If dough seems too wet, add 2-3 tablespoons extra flour gradually.

Storage Strategy: Store with parchment between layers as marshmallows become sticky over time.

Pumpkin S'mores Cookies with Graham Cracker, Chocolate Chips, and Toasted Marshmallows

Name: Pumpkin S'mores Cookies with Graham Cracker, Chocolate Chips, and Toasted Marshmallows
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: American
Ingredients: For the Pumpkin Cookie Base:; 2 1/2 cups all-purpose flour; 1 cup unsalted butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 1 cup pumpkin puree; 1 large egg; 2 teaspoons vanilla extract; For the Pumpkin Spices:; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon allspice; For the Leavening:; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; For the S'mores Components:; 1 1/2 cups semi-sweet chocolate chips; 1 cup milk chocolate chips; 2 cups mini marshmallows; 1 1/2 cups graham cracker pieces (about 10 crackers); For the Graham Base:; 1 cup graham cracker crumbs; 2 tablespoons melted butter; 1 tablespoon brown sugar; For the Topping:; 1 cup large marshmallows, halved; Extra chocolate chips for pressing into tops

The ultimate pumpkin s'mores cookies featuring soft, spiced pumpkin cookie bases loaded with graham cracker pieces, melted chocolate chips, and gooey toasted marshmallows that capture campfire magic. This creative fall-inspired treat combines the cozy warmth of pumpkin spice with the nostalgic flavors of classic s'mores, creating an unforgettable cookie experience that transforms seasonal baking into an extraordinary fusion dessert perfect for autumn gatherings, Halloween parties, or any time you crave the perfect balance of pumpkin comfort and s'mores indulgence.

Prep Time

15 Minutes

Cook Time

12 Minutes

Total Time

27 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pumpkin Cookie Base:

2 1/2 cups all-purpose flour

1 cup unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

1 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

For the Pumpkin Spices:

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

For the Leavening:

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

For the S'mores Components:

1 1/2 cups semi-sweet chocolate chips

1 cup milk chocolate chips

2 cups mini marshmallows

1 1/2 cups graham cracker pieces (about 10 crackers)

For the Graham Base:

1 cup graham cracker crumbs

2 tablespoons melted butter

1 tablespoon brown sugar

For the Topping:

1 cup large marshmallows, halved

Extra chocolate chips for pressing into tops

Graham cracker squares for garnish

For the Flavor Enhancers:

1 tablespoon molasses

1/2 teaspoon maple extract (optional)

Pinch of sea salt

For the Gourmet Touches:

Cinnamon sugar for dusting

Melted chocolate for drizzling

Crushed graham crackers for coating edges

For Special Equipment:

Cookie scoop

Kitchen torch for toasting marshmallows

Parchment paper

Wire cooling rack

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.

Cream softened butter with brown sugar and granulated sugar until light and fluffy.

Beat in pumpkin puree, egg, vanilla extract, and molasses until well combined.

Whisk together flour, baking soda, baking powder, salt, and all pumpkin spices.

Gradually add dry ingredients to wet mixture, mixing until just combined and smooth.

Fold in graham cracker pieces, reserving some for topping, until evenly distributed.

Gently fold in semi-sweet and milk chocolate chips, saving some for topping.

Stir in mini marshmallows carefully to avoid crushing them completely.

Chill cookie dough in refrigerator for 15 minutes for easier scooping and better shape.

Meanwhile, mix graham cracker crumbs with melted butter and brown sugar for coating.

Scoop dough into 2-inch balls using cookie scoop for uniform size.

Roll cookie dough balls in graham cracker crumb mixture for textured exterior.

Place cookie balls on prepared baking sheets, spacing 2 inches apart.

Gently flatten each cookie slightly with palm of hand for even baking.

Press extra chocolate chips and graham cracker pieces into tops of cookies.

Bake for 10-12 minutes until edges are set but centers still look slightly soft.

Remove cookies from oven when they appear slightly underdone for soft texture.

Immediately press halved large marshmallows onto hot cookies, cut side down.

Return cookies to oven for 2 minutes to slightly melt and adhere marshmallows.

Remove from oven and use kitchen torch to toast marshmallow tops to golden brown.

Alternatively, broil cookies for 30-60 seconds watching carefully to prevent burning.

Let cookies cool on baking sheet for 5 minutes to set marshmallows.

Transfer cookies to wire rack to cool completely, allowing marshmallows to firm up.

Drizzle cooled cookies with melted chocolate for extra s'mores authenticity if desired.

Dust with cinnamon sugar or press graham cracker crumbs into sides for presentation.

Store cookies in airtight container at room temperature for up to 4 days.

For best texture, warm cookies slightly in microwave for 10 seconds before serving.

Layer cookies between parchment paper to prevent marshmallows from sticking together.

Freeze unbaked cookie dough balls for up to 3 months for future baking.

Pumpkin S'mores Cookies with Graham Cracker, Chocolate Chips, and Toasted Marshmallows

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Pumpkin S'mores Cookie Perfection

Pumpkin S'mores Cookies with Graham Cracker, Chocolate Chips, and Toasted Marshmallows

Ingredients

Instructions