How long do pumpkin cookies last?

When stored in an airtight container at room temperature, Pumpkin S’mores Cookies stay fresh and soft for 3 to 4 days . For longer shelf life, refrigerate for up to a week or freeze them for up to 2 months . Reheat gently to restore that gooey texture.

Why are my pumpkin cookies falling apart?

Pumpkin cookies can crumble if there's too much moisture from the pumpkin puree or not enough binding. Always blot excess liquid from the pumpkin, chill the dough before baking, and let cookies cool on the tray before moving them. Also, avoid overmixing the dough—it weakens structure.

How to prevent marshmallows from melting in cookies?

To avoid melting marshmallows into a sticky mess: Press mini marshmallows on top of the cookie dough just before baking, instead of mixing them in. Bake at 350°F (175°C) for 10–12 minutes. Watch closely near the end and pull cookies once the marshmallows are lightly toasted, not fully melted.

Pumpkin S’mores Cookies – The Best Gooey Fall Dessert Ever

Name: Pumpkin S’mores Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup white sugar; 1 egg yolk; 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp pumpkin spice; 1/2 cup chocolate chunks; 1/2 cup crushed graham crackers; 1 cup mini marshmallows

Pumpkin S’mores Cookies

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Pumpkin S’mores Cookies are a cozy mash-up of fall flavors and gooey campfire nostalgia, with spiced pumpkin, melty chocolate, toasted marshmallows, and graham crackers in every chewy bite.

Author: Helen
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 cup pumpkin puree
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup white sugar
1 egg yolk
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin spice
1/2 cup chocolate chunks
1/2 cup crushed graham crackers
1 cup mini marshmallows

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Instructions

Cream Butter and Sugars: In a large mixing bowl, cream the butter, brown sugar, and white sugar until light and fluffy.
Mix Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and pumpkin spice.
Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring to form a soft dough.
Add Mix-ins: Fold in the chocolate chunks and crushed graham crackers.
Chill the Dough: Cover and refrigerate the dough for at least 30 minutes.
Scoop Dough: Scoop dough onto a parchment-lined baking sheet.
Add Toppings: Press a few mini marshmallows and chocolate chunks on top of each dough ball.
Bake: Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers are set.
Cool Cookies: Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Chill the dough for chewy cookies and blot excess moisture from pumpkin puree to prevent crumbling. For a toasted marshmallow finish, broil the cookies for 30–45 seconds at the end of baking.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Find it online: https://www.easytastykitchen.com/pumpkin-smores-cookies/