Jump to recipe
Yields:
14
Prep Time:
10 mins
Total Time:
1 hr 50 mins
Tender pumpkin cookies are one of our favorite fall desserts. Add chocolate chips or fold in oatmeal and chopped nuts—the sky's the limit when it comes to shaking up this fall treat. But really, why limit yourself to enjoying pumpkin sweets in the fall? The aromatics in pumpkin spice remind us of cinnamon graham crackers, and graham crackers make us think of s’mores. And OH MY GOURD: Could a s’more be pumpkin-spiced? If you combine a tender pumpkin cookie and all of the classic s’mores ingredients, the answer is definitely yes. Here’s how we combined the two:
The pumpkin:
Canned pumpkin adds a lot of moisture, which is lovely in a quick bread but can make cookie dough very wet. Here we use some pumpkin—2/3 cup—as well as both pumpkin spice and plenty of dark brown sugar to amplify the pumpkin spice flavors.
The s’mores:
Using a mix of bittersweet chocolate and Hershey’s milk chocolate gives a more balanced flavor than using the milk chocolate on its own. Chopped graham crackers are added both to the dough and on top for extra crunch. We tried using marshmallows in the batter, but they melted into the cookies during baking, even when frozen first. I found that both halved jumbo marshmallows and mini marshmallows on top part way through baking gives the marshmallows just enough time to get gooey and brown without melting away.
Not sure what to do with the leftover pumpkin puree? Make pumpkin spice blondies, vegan pumpkin spice lattes, or pumpkin zucchini bread.
Did you make this recipe? Let us know in the comments!
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Ingredients
- 1/2 cup
(1 stick) plus 2 Tbsp. unsalted butter
- 2 1/2 cups
(300 g.) all-purpose flour
- 2 tsp.
pumpkin pie spice
- 1 tsp.
kosher salt
- 1/2 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1
large egg yolk
- 1 cup
(215 g.) packed dark brown sugar
- 2/3 cup
pumpkin puree
- 1/2 cup
(100 g.) granulated sugar
- 1
(4-oz.) bittersweet chocolate bar
- 3
(1.5-oz.) Hershey's milk chocolate bars, divided
- 5
graham cracker sheets, divided
- 7
large marshmallows, halved
- 28
mini marshmallows
Directions
- Step 1In a medium saucepan over medium heat, melt butter. Transfer to a large bowl and let cool slightly.
- Step 2Meanwhile, in a medium bowl, whisk flour, pumpkin pie spice, salt, baking powder, and baking soda.
- Step 3To 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.
- Step 4Coarsely 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. (This will make the dough less sticky and easier to scoop.)
- Step 5Scoop 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.
- Step 6Meanwhile, place a rack in center of oven; preheat to 375°. Coarsely chop remaining 1 milk chocolate bar and 2 graham cracker sheets.
- Step 7Bake 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. (Any marshmallows that have slid off can be nudged back on with a spoon.)
- Step 8Let 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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