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Pumpkin S'mores Cookies

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Prep Time 20 minutes
Bake Time 10 minutes
Servings: 18 cookies
Course: Dessert
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 3/4 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup pure pumpkin puree, blotted
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate
  • 1/2 cup milk chocolate
  • 5 graham cracker sheets
  • 1 cup mini marshmallows
  • Flaky salt, optional

Method
 

  1. Blot the Pumpkin
    Place the pumpkin puree between folded paper towels and gently press until it looks thick and less watery.
  2. Mix Butter and Sugars
    Whisk the melted butter, brown sugar, and granulated sugar for about 30 seconds until smooth and glossy.
  3. Add Pumpkin
    Whisk in the blotted pumpkin, egg yolk, and vanilla until evenly combined.
  4. Add Dry Ingredients
    Fold in the flour, pumpkin pie spice, baking soda, and salt just until no dry streaks remain. Don’t overmix.
  5. Add Chocolate and Graham Crackers
    Fold in most of the chocolate and about two-thirds of the graham cracker pieces. Reserve the rest for topping.
  6. Chill If Needed
    If the dough feels too soft or sticky, refrigerate it for 20–30 minutes until firm enough to scoop.
  7. Scoop and Bake
    Preheat the oven to 350°F. Scoop about 2 tablespoons of dough per cookie onto a parchment-lined baking sheet and bake for 7–8 minutes.
  8. Add the S’mores Toppings
    Press mini marshmallows, reserved chocolate, and graham cracker pieces onto the cookies. Bake for another 3–4 minutes until the marshmallows are soft and lightly golden.
  9. Cool
    Let the cookies cool on the baking sheet for 5–10 minutes until set. Add extra chocolate, graham crackers, or flaky sea salt while warm, if desired.