Chewy Pumpkin S'mores Cookies
Recipe type: Cookie
Total time: 
Serves: 20
A stay-soft, chewy pumpkin cookie studded with chocolate chips and marshmallows.
  • ½ cup butter, melted
  • ¼ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and ½ cups all-purpose flour
  • ¼ cup graham cracker crumbs
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ½ cup semi-sweet chocolate chips, plus about ¼ cup more for topping
  • ½-3/4 cup miniature marshmallows, for topping (about 60)
  1. In a medium bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in vanilla and pumpkin.
  2. In a large bowl, whisk together flour, graham crumbs, salt, baking powder, baking soda, cinnamon, ginger and allspice. Pour the wet ingredients into the dry ingredients and stir until combined. Stir in chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days.
  3. When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or grease lightly.
  4. Roll the dough into balls, about 1.5 Tablespoons each, then flatten balls with palms. Bake 9-11 minutes, until just set but still soft. Remove from the oven and press a few marshmallows and chocolate chips onto the tops.
  5. Allow the cookies to cool for 5 minutes on the cookie sheets before transferring to a wire rack to maximize chewiness. Store at room temperature.
Recipe by Hidden Ponies at