1. Can I use pumpkin pie filling instead of pumpkin puree in the recipe?

While pumpkin pie filling is already sweetened and spiced, it's best to use 100% pumpkin puree for this recipe. The spices in pumpkin pie filling might alter the flavor balance, so it’s better to stick with pure pumpkin puree for a more authentic taste.

2. Can I freeze pumpkin s’mores cookies?

Yes, you can freeze both the cookie dough and the baked cookies. To freeze dough, scoop it into balls and freeze them on a baking sheet before transferring them to a zip-top bag for up to a year. Baked cookies can be stored in an airtight container in the freezer for up to 4 months. Just thaw and enjoy when you're ready!

3. How do I store leftover pumpkin s’mores cookies?

Store leftover cookies in an airtight container at room temperature for up to 3 days. If you prefer them to last longer, refrigerate them for up to a week. Always ensure they’re fully cooled before storing.

Pumpkin S’mores Cookies: A Cozy Fall Treat

Pumpkin S’mores Cookies

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Pumpkin s’mores cookies are a perfect fall treat that combines the warm, comforting flavors of pumpkin puree, pumpkin pie spice, chocolate chips, graham crackers, and marshmallows. These soft, chewy cookies are ideal for any occasion and are easy to make, offering the ultimate combination of sweet and spicy in each bite.

Author: Martina

Ingredients

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1 cup unsalted butter, at room temperature
¾ cup brown sugar, packed
¼ cup granulated sugar
½ cup pumpkin puree
1 egg, large
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup chocolate chips
1 cup mini marshmallows
8 graham crackers, broken into small pieces
1 teaspoon food coloring, orange, optional

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the pumpkin puree, egg, vanilla extract, and orange food coloring (optional) until well combined.
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. Top each dough ball with extra marshmallows, chocolate chips, and graham cracker pieces.
Bake for 12-14 minutes until the edges are golden brown but the center remains soft.
Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the dough to avoid tough cookies.
If you prefer marshmallows that don’t melt into the dough, try vegan marshmallows, which tend to hold their shape when heated.
Ensure the cookies are fully cooled before storing them in an airtight container.
To freeze, scoop dough into balls and freeze them on a baking sheet before transferring to a zip-top bag.

Find it online: https://whatocook.com/pumpkin-smores-cookies/