Easy Recipes: Pumpkin S’mores Cookies
These Pumpkin S’mores Cookies from Betty Cooks bring campfire flavor home—soft, spiced, and gooey with chocolate, marshmallows, and graham. Perfect for fall baking and weeknights. Featuring easy recipes vibes with sweet easy recipes flair, quick and easy recipes convenience, air fryer desserts easy recipes energy, plus dinner recipes, recipes for d
Servings: 24 cookies
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg yolk
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour, spooned & leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1 cup (170g) semi-sweet chocolate chips or chunks
- 1 cup mini marshmallows, plus more for topping
- 4 full graham cracker sheets, broken into small pieces
- Optional: 1 tablespoon cornstarch for extra-soft centers
Instructions
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment.
- Cream butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes.
- Beat in egg yolk, pumpkin puree, and vanilla until smooth. If batter looks very wet, blot pumpkin with paper towels and mix again.
- Whisk flour, baking soda, baking powder, pumpkin pie spice, salt, and cornstarch (if using). Add to wet ingredients and mix just until combined.
- Fold in chocolate chips, 3/4 cup mini marshmallows, and graham pieces.
- Scoop 2-tablespoon portions onto sheets, spacing 2 inches apart. Press a few extra marshmallows and chocolate on top.
- Bake 10–12 minutes until edges are set and centers look slightly underdone; they’ll finish setting as they cool.
- Cool on the pan 10 minutes, then move to a rack. Enjoy warm, gooey centers for true s’mores vibes.