Pumpkin S’mores Cookies for Fall Equinox 

Photo by Elaine Koukios ’30.

This summer, Kalyani’s grandmother, a retired baker, showed Kalyani a recipe for the chewiest s’mores chocolate chip cookies—they were delicious. We decided to add an unexpected (but doubly tasty) twist: s’mores and pumpkin spice, both of which are flavor icons of their respective seasons. Gooey s’mores remind us of August campfires, and we know we’ve reached fall when we can taste pumpkin spice in late September. The fall equinox inspired us to combine these seasonal favorites into one cookie. This recipe yields about 20 to 24 cookies and takes about 35 minutes to prepare. We recommend pairing the cookies with pumpkin spice milk and pumpkin spice coffee creamer. 

Ingredients

  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice 
  • ⅓ cup pure pumpkin puree
  • 2 ¼  cups all-purpose flour
  • 1 tsp. baking soda
  • 1 ½  tsp. cornstarch
  • ½  tsp. salt
  • 1 ¼ cup (12 tbsp.) unsalted butter, melted and then cooled for 5 minutes
  • ¾  cup packed light or dark brown sugar
  • ½  cup granulated sugar
  • 1 large egg at room temperature
  • 2 tsp. pure vanilla extract
  • 1 cup semi-sweet chocolate chips or chocolate chunks
  • Graham crackers
  • Chocolate bars
  • Mini and regular-sized marshmallows

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Coat a baking sheet with cooking spray, or cover the sheet with parchment paper.
  3. Combine cinnamon, pumpkin pie spice, flour, cornstarch, baking soda and salt in a medium- or large-sized bowl.
  4. In a separate bowl, mix vanilla, butter, pumpkin puree, brown sugar, granulated sugar and egg.
  5. Incorporate the dry mixture into the wet mixture using a spatula.
  6. Fold in 1 cup of semi-sweet chocolate chips.
  7. Place graham cracker squares on pan, and leave at least two inches between the crackers.
  8. Place two squares of chocolate on top of each cracker.
  9. Take two regular-sized marshmallows and cut them in half horizontally. Place each half marshmallow on top of each graham cracker. 
  10. Scoop 1 to 2 tbsp. of cookie dough; round the scoops into balls; press each ball onto a cracker.
  11. Top cookie dough with graham cracker pieces, chocolate pieces and mini marshmallows.
  12. Bake for 12 to 15 minutes, cool and enjoy!