Pumpkin S’mores Cookies
Introduction
Unquestionably, pumpkin season brings along a host of delightful recipes, but nothing combines autumn vibes and campfire nostalgia quite like pumpkin s’mores cookies. These cookies perfectly merge the spiced goodness of pumpkin with the gooey, chocolatey experience of traditional s’mores. A delicious and irresistible treat for both adults and kids, they make an ideal fall dessert or a comforting snack to enjoy throughout the season.
Detailed Ingredients with Measures
To create these mouthwatering pumpkin s’mores cookies, you’ll need a combination of classic cookie ingredients and those inspired by s’mores. Here’s a precise breakdown:
– All-purpose flour
– Baking soda
– Pumpkin pie spice
– Salt
– Unsalted butter, softened
– Granulated sugar
– Packed brown sugar
– Pumpkin puree
– Vanilla extract
– Large egg
– Mini marshmallows
– Chocolate chips or chunks
– Graham crackers, crushed
Prep Time
Preparing these cookies is a fun and rewarding process. With a prep time of under 10 minutes, they’re convenient to whip up. Start by creaming together the wet ingredients like butter, sugars, pumpkin puree, and vanilla. Then, mix in the dry components to create the cookie dough. Incorporate the classic s’mores elements last—your mini marshmallows, chocolate, and graham crackers—and you’re all set to bake!
Cook Time, Total Time, Yield
After putting together the dough, the cookies bake in the oven within a short period, ensuring you don’t have to wait long to indulge. The exact cooking time may vary depending on the size of your cookies and your oven, but most recipes recommend about 10-12 minutes for best results. Overall, from prep to finish, these cookies can be ready to enjoy in just 30 minutes, making them a perfect last-minute dessert option.
The recipe yields a generous batch of cookies, allowing you to share with family and friends. Whether served warm with a cup of coffee or tea or packed for school lunches or camping trips, they’re an autumnal delight that no one can resist.
Detailed Directions and Instructions
Step 1: Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking soda, cinnamon, and salt. Ensure that the ingredients are thoroughly combined, as this ensures even distribution throughout the cookie dough.
Step 2: Cream the Butter and Sugars
In a large mixing bowl or the bowl of a stand mixer, combine the softened butter, brown sugar, and granulated sugar. Beat the mixture on medium speed until it becomes light and fluffy, which should take approximately 2-3 minutes.
Step 3: Add the Wet Ingredients
Crack the eggs into the butter-sugar mixture, one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet ingredients. Mix on low speed until just combined. Avoid overmixing, as this can make the cookies dense.
Step 5: Fold in the Add-ins
Gently fold the chocolate chips and chopped graham crackers into the dough using a spatula. Stir just until the add-ins are evenly incorporated.
Step 6: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, or overnight if possible. This step helps prevent the cookies from spreading excessively while baking.
Step 7: Preheat the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Step 8: Shape the Cookies
Using a cookie scoop or spoon, scoop out approximately 2 tablespoons of dough for each cookie. Roll each scoop into a ball with your hands and place it on the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Add Marshmallows
Gently press a few mini marshmallows into the top of each dough ball.
Step 10: Bake the Cookies
Place the baking sheet in the preheated oven and bake for approximately 10-12 minutes, or until the edges of the cookies are golden brown. The centers may appear slightly underbaked, but they will set as the cookies cool.
Step 11: Cool the Cookies
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5-7 minutes. Then, transfer them to a wire rack to cool completely.
Notes
Note 1: Dough Chilling Time
Chilling the dough is crucial for achieving thicker and more flavorful cookies. If you’re short on time, chill for a minimum of 30 minutes, but longer is better.
Note 2: Substitutions
You can swap semi-sweet chocolate chips for milk or dark chocolate chips, depending on your preference. You can also use chocolate chunks for a more indulgent texture.
Note 3: Marshmallow Topping
For added marshmallow flavor, lightly torch the mini marshmallows on top of the finished cookies with a kitchen torch.
Note 4: Storage
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls to bake fresh cookies later.
Note 5: Adjusting Bake Time
If you prefer softer cookies, bake them for the lower end of the time range and avoid overbaking. For crispier cookies, let them bake slightly longer.
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Cook Techniques
Chilling the Cookie Dough
Chilling the cookie dough before baking is an important step to prevent the cookies from spreading out too much while baking. It also helps to enhance the flavor.
Mixing Ingredients Properly
Ensure you mix the wet and dry ingredients thoroughly, but don’t over-mix once they’re combined. Over-mixing can lead to dense cookies.
Using Room Temperature Ingredients
Bringing butter and eggs to room temperature ensures a smoother dough, which helps all the ingredients blend well for consistent texture.
Baking on Parchment Paper
Using parchment paper on your baking sheet prevents the cookies from sticking and allows for even baking.
Melting the Marshmallows
If you want gooey marshmallows in your s’more cookies, you can slightly toast or melt them right after baking using a kitchen torch.
Combine Chocolate Smartly
Use high-quality pieces of chocolate in your dough to achieve a melty and rich flavor in your cookies.
FAQ
Can I use store-bought graham crackers?
Yes, store-bought graham crackers work perfectly in this recipe. They add the classic s’mores flavor and crunch.
Do I have to chill the dough?
Yes, chilling the dough is highly recommended. It prevents the cookies from spreading out too much and ensures they bake evenly.
Can I substitute marshmallows with marshmallow fluff?
Marshmallow fluff can be challenging to work with in this recipe, so it’s best to use mini marshmallows or regular marshmallows cut into smaller pieces.
Why did my cookies spread too much?
If your cookies spread too much, it could be because the dough wasn’t chilled enough. Be sure to chill the cookie dough for the recommended time.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them.
Can I freeze the dough?
Yes, you can freeze the dough for up to a month. Thaw in the refrigerator before baking for the best results.
Can I make the cookies gluten-free?
You can try substituting the flour and graham crackers with gluten-free alternatives. However, the texture and flavor may vary slightly.
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Conclusion
Pumpkin s’mores cookies are the perfect treat for autumn. Combining the rich flavors of pumpkin, chocolate, and marshmallow, they offer a comforting yet decadent dessert experience. Whether you make them for a family gathering or just to satisfy your sweet tooth, these cookies are sure to be a crowd-pleaser. Enjoy the harmony of seasonal flavors and savor every bite of this delightful treat!
