Pumpkin S’mores Cookies Recipe

Discover the delightful fusion of fall flavors and classic campfire treats with these Pumpkin S’mores Cookies. They combine the cozy warmth of pumpkin pie spice with the melty, gooey charm of s’mores, all nestled inside a soft cookie. Perfect for sharing on crisp autumn afternoons or anytime you crave a nostalgic yet unique sweet bite, these cookies bring together almond butter, pumpkin puree, and those iconic s’mores ingredients for an unforgettable treat.

Ingredients You’ll Need

Each ingredient in this Pumpkin S’mores Cookies recipe plays a crucial role, from adding moisture and richness to bringing in that unmistakable autumnal flavor and ooey-gooey texture. Here’s what you’ll need to create this comforting batch of cookies.

• 1/2 cup creamy unsweetened almond butter: Adds a creamy base and subtle nuttiness while keeping the cookies moist.
• 1/2 cup light brown sugar: Provides sweetness and a hint of caramel that enhances the cookie’s depth.
• 1 egg: Acts as a binder, holding all the ingredients together perfectly.
• 1/4 cup pumpkin puree: Brings iconic pumpkin flavor and helps keep the cookies tender and soft.
• 1 tsp. vanilla extract: Lifts all the flavors with a warm, fragrant touch.
• 1/4 packed cup almond flour: Adds a delicate texture and subtle nuttiness without overpowering the cookies.
• 2 tsp. pumpkin pie spice: Infuses that unmistakable blend of cinnamon, nutmeg, and ginger that screams fall.
• 1/2 tsp. baking soda: Makes the cookies rise slightly, creating a soft and chewy bite.
• 1/4 tsp. salt: Balances sweetness and enhances the overall taste.
• 1/2 cup vegan mini marshmallows: The magic s’mores ingredient, giving each cookie a molten, marshmallowy center.
• 1/2 cup semi-sweet chocolate chips or chunks: Provides melty chocolate pockets that complement every bite.

How to Make Pumpkin S’mores Cookies

Step 1: Prepping Your Oven and Workspace

Start by preheating your oven to 375 degrees Fahrenheit and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and won’t stick, setting you up for baking success.

Step 2: Mixing the Wet Ingredients

Grab a large bowl and combine the creamy almond butter, light brown sugar, pumpkin puree, vanilla extract, and the egg. Stir them together with a wooden spoon until the mixture looks smooth and uniform. This blend provides a rich, flavorful base that promises moist, tender cookies.

Step 3: Combining the Dry Ingredients

In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt. Mixing these components dry first helps distribute flavors and leavening evenly throughout the cookie dough for consistent results.

Step 4: Bringing It All Together

Now, add the dry ingredients to the wet mixture and stir until just combined. The dough will start to form, ready to become the cozy Pumpkin S’mores Cookies everyone will love. Fold in the semi-sweet chocolate chips gently to spread those melty pockets throughout.

Step 5: Adding Marshmallows and Scooping the Dough

For the signature s’mores touch, nestle 2 to 3 mini marshmallows inside each scoop of cookie dough. Use a cookie scoop to portion out the dough onto your prepared baking sheet, making sure the marshmallows nestle into the tops where they’ll get delectably gooey but not burn. Feel free to sprinkle extra chocolate chips on top for a little extra indulgence.

Step 6: Baking to Gooey Perfection

Bake the cookies for 10 to 12 minutes until the edges are set but the centers still look soft. Once out of the oven, let them cool for a bit so the marshmallows can settle perfectly, turning each bite into a mini campfire treat to savor.

How to Serve Pumpkin S’mores Cookies

Garnishes

Sprinkle a little cinnamon sugar or a light dusting of pumpkin pie spice on top to enhance that warm fall feeling. For a festive touch, drizzle some melted vegan chocolate or add finely chopped nuts for crunch.

Side Dishes

Pair your Pumpkin S’mores Cookies with a hot cup of spiced chai tea or a creamy pumpkin latte to complement the spice mix. A scoop of vanilla or cinnamon ice cream also plays wonderfully against the cookie’s soft texture and gooey marshmallows.

Creative Ways to Present

Serve these cookies warm on a rustic wooden board surrounded by mini pumpkins and fall leaves for an inviting autumn centerpiece. Or pack a few into a small jar layered with mini marshmallows and chocolate chips for a sweet, thoughtful gift to share the joy of Pumpkin S’mores Cookies with friends.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and delicious while preserving that gooey marshmallow center.

Freezing

If you want to keep these treats longer, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They freeze beautifully for up to 2 months without losing their charm.

Reheating

To bring back that freshly baked warmth, pop the cookies in a microwave for 15-20 seconds or warm them in a preheated oven at 300 degrees Fahrenheit for 5 minutes. The marshmallows will revive their gooey magic, and the chocolate chips will melt just right again.

FAQs

Can I use regular flour instead of almond flour?

Absolutely! Regular all-purpose flour can be used, though it may change the texture slightly, making the cookies a bit denser. Adjust the amount slightly if needed, and keep an eye on baking time as it could vary.

Are these Pumpkin S’mores Cookies vegan?

They can be! Use vegan mini marshmallows and substitute the egg with a flax or chia egg, and your cookies will be completely plant-based and just as tasty.

Can I substitute other nut butters for almond butter?

Yes, peanut butter or cashew butter can work well here, but keep in mind it will alter the flavor profile. Choose a creamy version for the best consistency in the dough.

What’s the best way to avoid marshmallows burning on top?

Embedding marshmallows just inside the dough or covering them slightly can help prevent burning. Also, watch your oven closely and consider lowering the temperature slightly if browning happens too fast.

Can I make the dough ahead of time?

You can refrigerate the dough for up to 24 hours before baking, which can help the flavors meld beautifully. Just remember to add marshmallows right before scooping and baking for the best results.

Final Thoughts

You truly can’t go wrong with these Pumpkin S’mores Cookies. They bring a little bit of nostalgia, a little bit of fall comfort, and a whole lot of deliciousness all in one perfect cookie. Whether it’s a cozy night in or a seasonal gathering, I promise these treats will become an instant favorite. So go ahead, bake a batch, and share the warm, gooey magic of Pumpkin S’mores Cookies with someone you love!

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