If you’re dreaming of a cozy, autumn-inspired treat that combines two beloved flavors, you absolutely have to try this Pumpkin S’mores Cookies Recipe. These cookies are a delightful marriage of warm pumpkin spice, gooey marshmallows, and rich chocolate chips all nestled inside a soft, almond-butter cookie. Perfect for sharing with friends or indulging in a quiet moment by yourself, these cookies bring a campfire classic into your kitchen with a fresh, seasonal twist that’s impossible to resist.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward creating these irresistible Pumpkin S’mores Cookies. Each element not only adds flavor but also contributes to the cookie’s perfect texture and inviting color.
- Almond butter: This creamy base provides a rich, nutty depth and keeps the cookies delightfully soft.
- Light brown sugar: Adds sweetness with a hint of molasses, enhancing the caramelized notes of the cookies.
- Egg: Acts as a binder to give the cookies structure and a tender crumb.
- Pumpkin puree: Brings moistness and that classic fall flavor we all crave in pumpkin treats.
- Vanilla extract: A splash of vanilla rounds out the flavors with warm, floral hints.
- Almond flour: Keeps the cookies gluten-free-friendly while adding a delicate nutty taste.
- Pumpkin pie spice: A fragrant blend that injects spicy warmth and seasonal cheer.
- Baking soda: Helps the cookies rise just enough to be tender and chewy.
- Salt: Balances sweetness and highlights the richness of other ingredients.
- Vegan mini marshmallows: These melt beautifully on top, giving the cookies their signature gooey s’mores finish.
- Semi-sweet chocolate chips: The melty, bittersweet chocolate rounds out this delicious combo perfectly.
How to Make Pumpkin S’mores Cookies Recipe
Step 1: Prep and Warm Up Your Oven
Start by preheating your oven to 375°F and line a baking sheet with parchment paper. This early setup ensures your cookies bake evenly and won’t stick, making cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg. Stir everything until the mixture is smooth and well combined, which creates the flavorful, moist foundation for your cookie dough.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt. This step evenly distributes the leavening agent and spices, ensuring every bite bursts with balanced flavor.
Step 4: Blend Wet and Dry Mixtures
Add the dry ingredients to the bowl with the wet mixture, stirring carefully until just combined. Then fold in the chocolate chips so they get evenly scattered throughout the dough, promising melty surprises in every cookie.
Step 5: Form the Cookies with a Marshmallow Surprise
Scoop generous spoonfuls of dough onto the parchment-lined baking sheet, spacing them a couple of inches apart. Top each mound with a handful of mini vegan marshmallows, which will soften and toast in the oven for that classic s’mores appeal.
Step 6: Bake to Golden Perfection
Bake the cookies for 10 to 12 minutes until the edges turn golden brown and the marshmallows look irresistibly gooey. Once out of the oven, let them cool slightly to set but still enjoy that melty texture that makes this Pumpkin S’mores Cookies Recipe so uniquely comforting.
How to Serve Pumpkin S’mores Cookies Recipe
Garnishes
To elevate these cookies even more, sprinkle a tiny pinch of cinnamon or drizzle a bit of melted dark chocolate once they’ve cooled. These simple touches add an extra layer of flavor and make them look fantastic on your dessert plate.
Side Dishes
Serve your cookies alongside a hot cup of chai tea, rich coffee, or creamy pumpkin spice latte for the ultimate cozy treat. The warmth of the beverages complements the autumnal flavors, making your snack feel extra indulgent.
Creative Ways to Present
For a fun twist, stack the Pumpkin S’mores Cookies between layers of whipped coconut cream and sliced fresh figs or apples to create a rustic cookie parfait. You could also sandwich two cookies with marshmallow fluff for an even more decadent take!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days. This will preserve their soft texture and gooey marshmallow topping perfectly.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a sheet pan first. Once solid, transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months and thaw quickly at room temperature.
Reheating
To bring back that just-baked warmth, pop your cookies in a preheated oven at 300°F for 5 minutes or microwave them for about 15 seconds. The marshmallows will regain their meltiness, making each bite as heavenly as the first time.
FAQs
Can I use regular flour instead of almond flour?
Absolutely! Regular all-purpose flour works just fine here, but almond flour adds a lovely nutty flavor and keeps these cookies on the gluten-free side. If swapping, use the same amount and be mindful of texture differences.
Are these cookies vegan?
This Pumpkin S’mores Cookies Recipe can be made vegan by substituting the egg with a flax egg or chia egg and ensuring the chocolate chips and marshmallows are vegan-friendly. The recipe as written uses vegan mini marshmallows to keep things plant-based!
Can I substitute pumpkin puree with sweet potato?
Yes! Sweet potato puree can be a delicious substitute, carrying a similar moistness and sweetness that complements the spices just as well. It might slightly change the flavor profile but still keep the cookies lovely.
How do I prevent marshmallows from browning too fast?
If you notice your marshmallows are browning too quickly, try tenting the baking sheet loosely with foil halfway through baking. This allows the marshmallows to melt without burning, yielding that perfect gooey texture.
Can I add nuts to this Pumpkin S’mores Cookies Recipe?
Definitely! Adding chopped pecans or walnuts would add a wonderful crunch and depth of flavor. Just fold about a half cup of nuts into the dough along with the chocolate chips for a delightful twist.
Final Thoughts
Making these Pumpkin S’mores Cookies is like capturing the magic of crisp autumn nights and crackling campfires all in one bite. Whether you’re new to baking or an experienced cookie enthusiast, this Pumpkin S’mores Cookies Recipe is sure to become a treasured fall favorite. Give it a try—you might find yourself dreaming of these sweet, spiced, melty treats long after the last crumb is gone!
Print
Pumpkin S’mores Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and pumpkin spice with gooey vegan marshmallows and rich semi-sweet chocolate chips, all nestled in a soft almond butter and almond flour cookie. Perfect for fall or anytime you crave a festive treat with a soft, chewy texture and delightful s’mores-inspired topping.
Ingredients
Wet Ingredients
- 1/2 cup almond butter
- 1/2 cup light brown sugar
- 1 egg
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
Dry Ingredients
- 1/4 cup almond flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
Toppings
- 1/2 cup vegan mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix wet ingredients: In a large bowl, combine the almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg. Stir well until the mixture is smooth and thoroughly blended.
- Whisk dry ingredients: In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Scoop and add marshmallows: Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet in 12 even portions. Place a few vegan mini marshmallows on top of each cookie dough ball to replicate the s’mores effect.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown and the cookies are set but still soft in the center.
- Cool and serve: Remove the baking sheet from the oven and let the cookies cool slightly on the sheet before transferring them to a wire rack or plate for serving. Enjoy warm for gooey marshmallow goodness.
Notes
- For a gluten-free option, ensure the pumpkin pie spice and baking soda are gluten-free certified.
- You can substitute the egg with a flax egg to make this recipe vegan, but the marshmallows must remain vegan to keep the recipe fully vegan.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If mini vegan marshmallows are unavailable, chop regular marshmallows into small pieces and use if diet allows.
- You can add chopped nuts or oatmeal for extra texture if desired.
