S’mores is one of my favorite flavors ever. The combination of graham crackers and ooey gooey marshmallows and melted chocolate is so yum. AND it’s nostalgic because it reminds me of so many fun summer and fall memories.
A few years ago when I still lived in Ohio, my sister and her family lived up the road from us in our neighborhood. The last couple of years before we moved, my siblings and I would walk up to her house and make s’mores with her and my nieces. Another memory is having the for camps and fall bashes at youth group. And then of course in my own backyard growing up.
Although s’mores is already a summer and fall treat, putting them in a fall PUMPKIN cookie is so much fun. The flavors of fall are also my favorite so putting together s’mores and pumpkin sounds like a great idea to me. The combination works well.
Baking during the fall and winter seasons is the best. Making our homes smell like cinnamon, warming up from the oven, and cuddling up on the couch to watch a christmas movie. I love baking during this time of year most.
When I made these cookies, I didn’t realize how fluffy they would be. The pumpkin cookies are so fluffy and then of course the marshmallows add even more fluff. These cookies have a WHOLE marshmallow inside of each cookie!! Unless you decide to put just a half or use mini marshmallows. The recipe also has a little bit of cinnamon in it which add the perfect touch.
What you’ll need:
- butter
- brown sugar
- sugar
- eggs
- pumpkin puree
- sour cream
- vanilla extract
- flour
- cinnamon
- cornstarch
- baking soda
- salt
- marshmallows
- chocolate chips
- graham crackers
The ingredients for these cookies are all super easy to find. Whether already in your kitchen or at your nearby grocery store. Simple ingredients but big flavors in the end. /
Let’s get started:
Pumpkin S’mores Cookies
Ingredients
- 1 cup butter softened, 2 sticks
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/2 cup pumpkin puree patted dry
- 2 tbsp sour cream
- 2 tsp vanilla extract
- 3 1/4 cups flour
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- marshmallows
- chocolate chips
- graham crackers
Instructions
- Pre-heat your oven to 350° F and line your baking sheets with parchment paper.
- A large bowl as yourself in the butter, brown sugar, and sugar and stir until well combined.
- Add your eggs, pumpkin purée that’s been patted dry, vanilla extract, and sour cream. Whisk until well combined.
- Add your dry ingredients and whisk until just combined.
- Scoop you cookie dough and add a marshmallow inside. Place on baking sheets lined with parchment and top with chocolate chips and broken up graham crackers.
- Bake at 350° F for 8–10 minutes. Remove from oven and let cool.
- Share and enjoy.
That’s it!! This recipe is s fun and easy to make and perfect for any fall day. The cookies are flavorful, unique, gooey and fun. I hope you enjoyed making them and more importantly, eating them.
Did you enjoy this recipe? If so, I would So APPRECIATE if you write a review so others can try it out too! Don’t forget to smile because you are loved! <3
I hope that you enjoy this recipe with your loved ones and that it brings people together. This recipe was meant to be enjoyed!!
If you make it, I would love to see! Please tag me on my socials and on my instagram @whiskfullyblessed. I can’t wait to see how you like it and I’m so excited to reshare your cute photos!!
Jesus loves you!! HAPPY FALL!!
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