Rustic Pumpkin S'mores Cookies: Autumn's Sweet Embrace (Print Version)

Rustic Pumpkin S'mores Cookies bring autumn's comfort. Chewy, spiced, and loaded with marshmallow and chocolate, perfect for fall baking.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 18-24 Cookies
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cookie Dough Essentials

01 - 2 ¼ cups all-purpose flour
02 - 1 cup (2 sticks) unsalted butter, softened to room temperature
03 - ¾ cup granulated sugar
04 - ½ cup packed light brown sugar
05 - ½ cup canned pumpkin puree (100% pumpkin, not pie filling)
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Autumn Spice Blend

08 - 2 teaspoons pumpkin pie spice
09 - 1 teaspoon baking soda
10 - ½ teaspoon salt

→ S'mores Stars

11 - 1 ½ cups mini marshmallows
12 - 1 ½ cups crushed graham crackers (about 9-10 full sheets)
13 - 1 cup semi-sweet or milk chocolate chips

# Instructions:

01 - First up, get your butter and sugars together. I usually let my butter sit out for an hour, but sometimes I'm impatient and microwave it for 10 seconds. Just don't melt it, or your cookies will be flat as a pancake. Cream them until they're light and fluffy, like a cloud! This step is crucial for that soft cookie texture, so don't rush it.
02 - Next, beat in the pumpkin puree, egg, and vanilla. It’ll look a little... custardy, but that’s okay! It always smells so warm and inviting at this stage, like autumn just walked into my kitchen. Make sure everything is well combined; no streaks of egg yolk, please!
03 - In a separate bowl, whisk together your flour, pumpkin pie spice, baking soda, and salt. I've definitely skipped this step and just dumped everything in, only to find pockets of unmixed baking soda later. Not a fun surprise! Whisking ensures all those lovely spices are evenly distributed for consistent flavor.
04 - Now, gently add the dry ingredients to the wet. Mix just until combined. Seriously, <i>just</i> combined. Overmixing develops the gluten too much, and then you get tough cookies. We want tender, chewy, Pumpkin S'mores Cookies, remember? My kitchen always looks like a flour explosion at this point, but it's worth it!
05 - Time for the good stuff! Fold in your mini marshmallows, crushed graham crackers, and chocolate chips. I always try to be gentle here, but a few broken graham crackers are totally fine. This is where I start sneaking a few chocolate chips, honestly. The dough will be a bit sticky, but don't worry, a little chill time fixes that right up.
06 - Scoop your dough onto a baking sheet, leaving some space. This is a big one: chill the dough for at least 30 minutes! I know, I know, patience is hard. But it prevents spreading and helps those Pumpkin S'mores Cookies hold their shape. Bake until the edges are set and the centers look slightly soft. They'll firm up as they cool, so don't overbake!

# Notes:

01 - Don't skip chilling the dough, seriously. It makes all the difference for preventing super-flat cookies.
02 - Store baked cookies in an airtight container at room temperature for up to 3-4 days.
03 - If you don't have pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and cloves works great.
04 - For extra gooeyness, press a few additional marshmallows onto the tops of the cookies halfway through baking.

# Tools You'll Need:

01 - Baking sheets
02 - parchment paper
03 - mixing bowls
04 - electric mixer (stand or hand)
05 - spatula
06 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 180
Total Fat: 9g
Total Carbohydrate: 25g
Protein: 2g

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