Pumpkin S'mores Cookies Recipe
Autumn is here and even though I live in perpetually sunny San Diego, I’m trying to soak up as many fall vibes as possible. That means, pumpkin spice lattes, Halloween movies, and a mason jar full of autumn mix candy!
The past few years, I’ve celebrated my favorite season with a new dessert recipe on my blog. And this year is no different! I decided to take a recipe I’ve enjoy in the past - pumpkin chocolate chip cookies - and put a little spin on it.
These pumpkin s’mores cookies are the perfect treat for fall. Soft, pillowy, and flavorful. It’s hard not to eat them all in one go!
For more autumn recipes, check out my previous blog posts:
Butterscotch and Peanut Butter Bars
Pumpkin S’mores Cookies
2 cups flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1 cup chocolate chips
Mini marshmallows
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until combined. Set aside.
In a stand mixer, combine granulated sugar, brown sugar, and vegetable oil.
Mix in the egg and vanilla, then blend in the pumpkin puree.
Slowly add in the flour mixture and mix just until nearly combined. The batter should still be a little wet.
Fold in the chocolate chips with a rubber spatula.
Add 2-3 mini marshmallows in a cookie scoop, then scoop up mixture.
Bake for roughly 11-13 minutes, then let cool on a wire rack. Enjoy!
