Directions to follow
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the room-temperature butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
- Add in the pumpkin puree and blend until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients into the pumpkin mixture, stirring until just combined.
- Gently fold in the chocolate chips and mini marshmallows until evenly distributed.
- Roll the dough into small balls and then coat them with graham cracker crumbs.
- Arrange the cookie balls on baking sheets lined with parchment paper, spacing them out.
- Bake for 10-12 minutes or until they turn a lovely golden color.
- Remove from the oven and let them cool before serving.
Best ways to enjoy it
Serving these cookies is half the fun! You can present them on a festive platter for parties or wrap them up as gifts. They pair beautifully with a warm cup of apple cider or a rich hot chocolate, making for the perfect treat to enjoy while watching the leaves fall. Consider adding a scoop of vanilla ice cream on the side for an indulgent dessert experience you’ll love.
Storage and reheating tips
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, these cookies can be frozen! Simply place the cooled cookies in a single layer in a freezer-safe bag or container. When you’re ready to enjoy them, just pull out a few and thaw them at room temperature. If you prefer them warm, a quick 10-second zap in the microwave will do the trick!
Helpful cooking tips
- Make sure your butter is truly at room temperature for the best texture when creaming it with the sugars.
- Don’t overmix the dough after adding the dry ingredients; a few flour streaks are okay.
- If your dough feels too sticky, add a little extra flour, but be careful not to go overboard to keep them soft.
Creative twists
Ready to switch things up? Here are some fun variations you can try:
- Swap out half the chocolate chips for white chocolate or butterscotch chips for a new flavor dimension.
- For an additional crunch, mix in some pecans or walnuts.
- If you’re looking for a spicier kick, add a dash of cayenne pepper or chipotle powder to the dry ingredients for a sweet and savory experience.
FAQs
What’s the prep time for Pumpkin S’mores Cookies?
Prep time is around 15-20 minutes, with an additional 10-12 minutes for baking. It’s a quick and satisfying bake!
Can I substitute the pumpkin puree?
Yes! If you don’t have pumpkin puree, you can use applesauce for a similar texture and moisture, though the flavor will be different.
How do I make sure my cookies stay soft?
To keep your cookies soft and chewy, make sure not to overbake them. They should still look slightly underbaked when you take them out of the oven.
These Pumpkin S’mores Cookies aren’t just a treat; they’re a way to embrace the flavors of fall and create memorable moments in your kitchen. Now, gather your ingredients and let the baking fun begin!
