Pumpkin S'Mores Cookies

Tender pumpkin cookies combined with the classic s’mores ingredients to create a unique fall treat. The recipe uses canned pumpkin, pumpkin spice, dark brown sugar, a mix of bittersweet and milk chocolate, and graham crackers for a flavorful cookie.

By Delish

Original recipe source

Pumpkin S'Mores Cookies

Cook time: 110 minutes

Servings: 14

Ingredients

  • 0.5 cup unsalted butter
  • 2 tbsp unsalted butter
  • 2.5 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp kosher salt
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 large egg yolk
  • 1 cup dark brown sugar
  • 0.67 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 1 4-oz bittersweet chocolate bar
  • 2 1.5-oz Hershey's milk chocolate bars
  • 3 sheets graham cracker sheets
  • 1 1.5-oz Hershey's milk chocolate bar
  • 2 sheets graham cracker sheets
  • 7 halved large marshmallows
  • 28 marshmallows mini marshmallows

Instructions

  1. In a medium saucepan over medium heat, melt butter. Transfer to a large bowl and let cool slightly.
  2. Meanwhile, in a medium bowl, whisk flour, pumpkin pie spice, salt, baking powder, and baking soda.
  3. To bowl with butter, add egg yolk, brown sugar, pumpkin puree, and granulated sugar, then whisk until combined. Add dry ingredients and stir until just combined.
  4. Coarsely chop bittersweet chocolate, 2 milk chocolate bars, and 3 graham cracker sheets. Add to bowl and stir with a spatula to combine. Refrigerate until chilled, about 20 minutes.
  5. Scoop out 14 (1/4-c.) balls (about 72 g. each) and arrange on 2 parchment-lined baking sheets, spacing 2" apart. Freeze until firm, 30 to 40 minutes.
  6. Meanwhile, place a rack in center of oven; preheat to 375°. Coarsely chop remaining 1 milk chocolate bar and 2 graham cracker sheets.
  7. Bake 1 sheet of cookies for 9 minutes. Remove from oven and top each cookie with a large marshmallow half, 2 mini marshmallows, and a few pieces of milk chocolate and graham crackers, gently pressing with your fingers to adhere. Continue to bake until puffed and golden brown around the edges and marshmallows are lightly browned, 4 to 5 minutes.
  8. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining sheet of cookies.
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