Pumpkin S'mores Cookies Recipe

Pumpkin cookies are a delightful addition to fall desserts. You can enhance the base by mixing in chocolate chips or incorporating oats and nuts — numerous possibilities exist for altering this seasonal favorite. Why limit these delicious treats to the autumn months? The aroma of pumpkin spice evokes the essence of cinnamon graham crackers, and when we think of graham crackers, we inevitably think of s'mores. Can we create a pumpkin-spiced s’more? Combining a soft pumpkin cookie with classic s’mores ingredients definitely suggests we can. Here’s our method:

The Pumpkin

Canned pumpkin introduces substantial moisture, perfect for quick breads, but it may also render cookie dough quite wet. This recipe uses 2/3 cup of pumpkin, alongside both pumpkin spice and ample dark brown sugar to enhance the pumpkin spice flavors.

The S’mores

For a well-rounded flavor, blend bittersweet chocolate with Hershey’s milk chocolate instead of relying solely on the latter. Chopped graham crackers go into the dough and on top of the cookies for added crunch. Attempts to mix marshmallows within the dough resulted in melting during baking, even when previously frozen. Consequently, adding halved jumbo marshmallows and mini marshmallows midway through baking allows the marshmallows to become gooey and golden without entirely disappearing.

Ingredients

• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter
• 2 1/2 cups (300 g) all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg yolk
• 1 cup (215 g) packed dark brown sugar
• 2/3 cup pumpkin puree
• 1/2 cup (100 g) granulated sugar
• 1 (4-oz) bittersweet chocolate bar
• 3 (1.5-oz) Hershey's milk chocolate bars, divided
• 5 graham cracker sheets, divided

• 7 large marshmallows, halved
• 28 mini marshmallows

Directions

1. In a medium saucepan over medium heat, melt the butter. Transfer it to a large bowl and allow it to cool slightly.
2. In a separate medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda.
3. In the bowl with the melted butter, mix in the egg yolk, brown sugar, pumpkin puree, and granulated sugar. Whisk until well combined. Incorporate the dry ingredients and stir until just combined.
4. Coarsely chop the bittersweet chocolate, two milk chocolate bars, and three graham cracker sheets. Add these to the dough and mix with a spatula. Refrigerate the mixture until chilled, about 20 minutes. This helps make the dough less sticky and easier to scoop.
5. Scoop 14 balls (about 1/4 cup or 72 g each) onto two parchment-lined baking sheets, leaving 2 inches between them. Freeze until firm, approximately 30 to 40 minutes.
6. Position a rack in the center of the oven and preheat to 375°F (190°C). Coarsely chop the remaining milk chocolate bar and two graham cracker sheets.
7. Bake one sheet of cookies for 9 minutes. Remove the tray and top each cookie with a large marshmallow half, two mini marshmallows, and pieces of milk chocolate and graham crackers, gently pressing them down. Bake for an additional 4 to 5 minutes until puffed, golden brown around the edges, and the marshmallows are lightly browned. Any marshmallows that slide off can be nudged back into place with a spoon.
8. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Repeat the process with the remaining sheet of cookies.

Earlier, SSP told how to make caramel apple pie.