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Clean recipe · delish.com

Pumpkin S'mores Cookies

Our pumpkin s'mores cookies combine a tender pumpkin cookie and all of the classic s’mores ingredients for the sweetest fall treat.

Original recipe: delish.com

Yield:
14 servings
Prep:
10 min
Cook:
0 sec
Total:
1 hr 50 min
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Ingredients

  1. 1/2 c. (1 stick) plus 2 Tbsp. unsalted butter
  2. 2 1/2 c. (300 g) all-purpose flour
  3. 2 tsp. pumpkin pie spice
  4. 1 tsp. kosher salt
  5. 1/2 tsp. baking powder
  6. 1/2 tsp. baking soda
  7. 1 large egg yolk
  8. 1 c. (215 g) packed dark brown sugar
  9. 2/3 c. pumpkin puree
  10. 1/2 c. (100 g) granulated sugar
  11. 1 (4-oz.) bittersweet chocolate bar
  12. 3 (1.5-oz.) Hershey's milk chocolate bars, divided
  13. 5 graham cracker sheets, divided
  14. 7 large marshmallows, halved
  15. 28 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. (This will make the dough less sticky and easier to scoop.)
  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. (Any marshmallows that have slid off can be nudged back on with a spoon.)
  8. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining sheet of cookies.