Pin
There is something irresistibly cozy about a warm batch of pumpkin s’mores cookies fresh from the oven They capture gooey autumn comfort in every bite and make rainy afternoons or festive gatherings unforgettable The soft pumpkin dough swirls together childhood s’mores memories and grownup flavors These were my answer to a craving for something indulgent but a little better for you than a regular s’more
The first time I made these it was a chilly fall evening and we had friends over for game night They vanished from the tray before the games even started That blend of pumpkin pie spice and gooey chocolate just feels like fall
Ingredients
- Creamy unsweetened almond butter: Choose one with only almonds and maybe salt for best flavor and texture
- Light brown sugar: This brings warmth and chew Make sure it is soft and fresh
- Egg: Binds everything together and helps cookies set Skip if allergic and substitute a flax egg
- Pumpkin puree: Buy pure pumpkin not pie filling for pure flavor
- Vanilla extract: Use real vanilla for richer taste
- Almond flour: Gives subtle nuttiness and tender crumb Look for finely ground
- Pumpkin pie spice: The smell sets the season Choose blends with cinnamon clove nutmeg
- Baking soda: The secret to rise and tenderness Always check freshness
- Salt: Only a pinch needed but it brightens every flavor
- Vegan mini marshmallows: Look for brands that melt well and are free from gelatin
- Semi sweet chocolate chips or chunks: Go for good quality for best melt and flavor
Instructions
- Prepare Your Baking Sheet
- Line your baking sheet with parchment paper and set oven to 375 degrees F This prevents sticking and helps every cookie bake evenly
- Mix Wet Ingredients
- In a large bowl stir almond butter brown sugar pumpkin puree vanilla and egg with a sturdy wooden spoon Mix until silky smooth No pockets of pumpkin or sugar should show
- Combine Dry Ingredients
- In a separate bowl whisk almond flour pumpkin pie spice baking soda and salt until blended well This ensures every bite gets flavor and rise
- Form Your Dough
- Add the dry mix gradually into the wet bowl Stir until the dough just comes together then gently fold in the chocolate chips Stop when everything is barely mixed for soft cookies
- Add Marshmallows and Scoop
- Tuck two or three mini marshmallows into each scoop of dough letting them peek out on top Use a cookie scoop or spoon Drop each round on the lined sheet with space to spread
- Finishing Touches
- Sprinkle a few extra chocolate chips or chunks on top of the cookies This makes each look bakery quality and adds melty chocolate pockets
- Bake and Cool
- Slide your tray into the oven for ten to twelve minutes The cookies should look set on the edges but a little soft in the middle Cool on the tray before removing so they hold together and the marshmallows cool down
Almond butter in this recipe is my little secret The nutty backdrop lets the spices and pumpkin really shine My family now expects these every October and they each sneak a marshmallow straight from the bag while we bake
Storage Tips
Keep leftovers in an airtight container at room temperature for two or three days They stay soft but the marshmallows might get a little sticky For extra chewy texture pop them in the fridge Store longer in the freezer
Ingredient Swaps That Work
Sunflower seed butter works if there is a nut allergy If you do not have almond flour try oat flour for a heartier cookie If you are out of pumpkin pie spice blend cinnamon with a pinch of nutmeg and ginger
Serving Suggestions
These cookies are best served slightly warm so the chocolate is melty Try with oat milk or hot cocoa for a real treat I sometimes add crushed graham crackers on top before baking for a classic s’mores look
A Bit of History
Pumpkin s’mores cookies are a newer twist on the campfire classic but pumpkin and chocolate have paired up for autumn celebrations as far back as American cookery books The combination was just waiting to be cookie-ified
Seasonal Adaptations
Swap pumpkin for mashed sweet potato for a change Try adding a pinch of clove or allspice as spice options vary by season Pumpkin seeds on top give extra crunch in fall
Success Stories
These cookies have been a surprise hit at bake sales and school parties and even picky eaters love them Recently my neighbor’s kids asked for the recipe for their own Halloween party and they sent me happy photos
Freezer Meal Conversion
Scoop dough onto a tray freeze until firm then transfer to a freezer bag Bake straight from frozen adding a minute or two to baking time Quick fall treats on demand
Enjoy every bite of these gooey pumpkin s’mores cookies all season long They are sure to be the star of your next cozy gathering
Recipe Q&A
- → Can I use regular marshmallows instead of vegan?
Yes, you can substitute regular mini marshmallows if vegan is not required. They will still melt nicely.
- → How should these cookies be stored?
Store them in an airtight container at room temperature for up to four days for best texture and freshness.
- → Can I replace almond butter with another nut butter?
Yes, creamy cashew or peanut butter works well. Flavor and texture will vary slightly.
- → Are these cookies gluten-free?
Yes, using almond flour and no wheat makes these cookies naturally gluten-free.
- → What can I use instead of pumpkin pie spice?
A mix of cinnamon, nutmeg, ginger, and cloves provides a similar warm spice flavor.
- → Can I make these cookies dairy-free?
Choosing vegan marshmallows and dairy-free chocolate ensures these cookies are completely dairy-free.