Pumpkin Smore Cookies Pumpkin Smore Cookies
Pumpkin Smore Cookies
Pumpkin Smore Cookies
Get ready to fall in love with every bite of our Pumpkin Smore Cookies! Filled with gooey marshmallows, melted chocolate chips, and crunchy graham cookies, it's a burst of flavors!
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Recipe - 511 - LINCOLN HEIGHTS
Pumpkin smore cookies, topped with chocolate and mini marshmallows.
Pumpkin Smore Cookies
Prep Time20 Minutes
Servings24
Cook Time14 Minutes
Ingredients
1 Egg
1 Teaspoon Vanilla Extract
2 1/4 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Salt
1 Cup Chocolate Chips
1 Cup Mini Marshmallows
8 Graham Crackers, Broken Into Small Pieces
Directions
  1. Preheat Oven: Preheat your oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. 
  3. In a large bowl, mix together the softened butter, brown sugar, and granulated sugar until light and fluffy. 
  4. Beat in the pumpkin puree, egg, and vanilla extract until well combined. 
  5. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. 
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix. 
  7. Add in the chocolate chips, mini marshmallows, and graham cracker pieces. 
  8. Using a 1/2 inch cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. (Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and pieces of graham crackers into the top of each one.) 
  9. Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft. 
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 
20 minutes
Prep Time
14 minutes
Cook Time
24
Servings

Shop Ingredients

Makes 24 servings
1 Egg
First Street Eggs, Cage Free, Grade AA, Large
First Street Eggs, Cage Free, Grade AA, Large, 18 Each
$7.29$0.41 each
1 Teaspoon Vanilla Extract
Sun Harvest Extract, Organic, Vanilla, Pure
Sun Harvest Extract, Organic, Vanilla, Pure, 2 Ounce
$9.49$4.75/oz
2 1/4 Cups All Purpose Flour
First Street All Purpose Flour, Bleached
First Street All Purpose Flour, Bleached, 80 Ounce
$2.69 was $2.89$0.03/oz
1 Teaspoon Baking Soda
First Street Baking Soda, Pure
First Street Baking Soda, Pure, 16 Ounce
$0.99$0.06/oz
1 Teaspoon Pumpkin Pie Spice
McCormick Pumpkin Pie Spice
McCormick Pumpkin Pie Spice, 1.12 Ounce
$6.79 was $6.99$6.06/oz
1/2 Teaspoon Salt
First Street Salt
First Street Salt, 26 Ounce
$0.89$0.03/oz
1 Cup Chocolate Chips
First Street Chocolate Chips, Real Milk Chocolate
First Street Chocolate Chips, Real Milk Chocolate, 11.5 Ounce
$3.39 was $3.59$0.29/oz
1 Cup Mini Marshmallows
First Street Marshmallows, Mini
First Street Marshmallows, Mini, 16 Ounce
$1.79 was $1.99$0.11/oz
8 Graham Crackers, Broken Into Small Pieces
First Street Graham Crackers, Honey
First Street Graham Crackers, Honey, 14.4 Ounce
$3.99 was $4.29$0.28/oz

Directions

  1. Preheat Oven: Preheat your oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. 
  3. In a large bowl, mix together the softened butter, brown sugar, and granulated sugar until light and fluffy. 
  4. Beat in the pumpkin puree, egg, and vanilla extract until well combined. 
  5. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. 
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix. 
  7. Add in the chocolate chips, mini marshmallows, and graham cracker pieces. 
  8. Using a 1/2 inch cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. (Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and pieces of graham crackers into the top of each one.) 
  9. Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft. 
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.