Pumpkin S'mores Cookies
These Pumpkin S’mores Cookies are the ultimate autumn treat - soft, chewy, and packed with chocolate, gooey marshmallows and crunchy graham crackers. With a hint of warm pumpkin spice, they’re a cosy twist on the classic campfire dessert, perfect for Autumn baking or Halloween gatherings.
Equipment
- Baking tray
- Baking Paper/Greaseproof Paper
- Mixing bowl
Ingredients
- 225 g unsalted butter (room temperature) 1 cup
- 150 g soft light brown sugar ¾ cup, packed
- 50 g granulated sugar ¼ cup
- 120 g pumpkin purée ½ cup
- 1 large egg large
- 1 tsp vanilla extract
- 280 g plain flour 2 ¼ cups all-purpose flour
- 1 tsp bicarbonate of soda 1 tsp baking soda
- 1 tsp pumpkin spice mix
- ½ tsp salt
- 175 g chocolate chips 1 cup
- 100 g mini marshmallows 1 cup
- 8 graham crackers or digestive biscuits broken into small pieces
- 1 tsp orange food colouring optional
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F. Line a baking tray with baking paper.
- Beat together the butter, brown sugar and granulated sugar until light and fluffy.
- Mix in the pumpkin purée, egg and vanilla extract. If you want bright orange cookies, this is the time to add the food colouring.
- In another bowl, whisk together the flour, bicarbonate of soda, pumpkin spice and salt.
- Slowly add the dry mixture into the wet ingredients until just combined.
- Fold through the chocolate chips, marshmallows and biscuit pieces.
- Scoop the dough onto your tray, leaving space between each one.
- Press a few extra marshmallows, chocolate chips or biscuit pieces into the top of each cookie.
- Bake for 15 minutes, until the edges are golden but the centres are still soft.
- Let them cool on the tray before digging in.