Brown Butter Pumpkin S’mores Cookies
Soft, gooey, and bursting with fall flavor — these brown butter pumpkin s’mores cookies are a dreamy twist on the classic chocolate chip cookie. The pumpkin puree adds moisture and warm color, the mini marshmallows create melty pockets of sweetness, and the chocolate chips tie it all together. Perfect for autumn gatherings, cookie exchanges, or simply treating yourself with a cup of coffee.
Why You’ll Love Brown Butter Pumpkin S’mores Cookies
Brown butter and pumpkin together produce a depth of flavor that neither one achieves on its own. The nutty, caramelized butter amplifies the warm pumpkin and spice notes in a way that makes these taste specifically memorable.
Mini marshmallows folded through the dough create gooey melted pockets in every single cookie that make these taste like a s’more and a fall cookie at the same time.
– Lyuda
Ingredients Needed to Make Brown Butter Pumpkin S’mores Cookies
The Cookie Dough
Two sticks of unsalted butter browned until golden and nutty is the flavor foundation. Pumpkin puree blotted completely dry adds fall flavor and color without adding excess moisture. Packed light brown sugar adds a molasses-forward sweetness. Four egg yolks instead of whole eggs produce a richer, chewier cookie. Vanilla extract adds warmth. All-purpose flour, baking soda, cornstarch, pumpkin pie spice, and salt make up the dry blend.
The Mix-Ins
Chocolate chips throughout and pressed on top add the classic s’mores chocolate element. Mini marshmallows folded in and pressed on top melt into the gooey, toasty marshmallow element that makes these specifically s’mores inspired. Flaky sea salt over the top is optional but adds a salty-sweet finish that makes every bite more complex.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Banana Pudding Overnight Oats
Step 1: Brown the Butter
Cook the butter in a light-colored saucepan over medium heat, stirring and swirling frequently, until it turns golden amber and smells deeply nutty with browned bits visible at the bottom. Transfer immediately to a heatproof bowl and let cool completely before using.
Step 2: Blot the Pumpkin
Spread the pumpkin puree on a paper towel-lined plate. Press firmly with more paper towels and continue blotting and pressing until the pumpkin is very thick and dry. This takes a few minutes and several paper towels and it matters.
Step 3: Make the Dough
Whisk the cooled brown butter and brown sugar together for 2 to 3 minutes. Add the egg yolks, blotted pumpkin, and vanilla and whisk until smooth. Add the combined dry ingredients gradually and stir just until no dry streaks remain. Fold in the chocolate chips and marshmallows.
Step 4: Chill the Dough
Scoop the dough into 3-tablespoon balls and place on a lined sheet. Freeze for 15 minutes or refrigerate for 1 to 2 hours until the dough is firm and cold.
Step 5: Bake
Preheat the oven to 350°F. Arrange the chilled dough balls 2 inches apart on a lined baking sheet. Press extra marshmallows and chocolate chips on top. Bake for 13 to 16 minutes until the edges are golden and the centers are still slightly soft. Sprinkle immediately with flaky salt. Cool on the pan for 10 to 15 minutes before moving.
How to Store Brown Butter Pumpkin S’mores Cookies
Store in a sealed airtight container at room temperature for up to 4 days. The cookies stay soft and the marshmallow pockets remain gooey throughout the storage window. For longer storage freeze completely cooled cookies for up to 2 months. Thaw at room temperature or microwave for 15 to 20 seconds from frozen.
More Sweet Recipes to Check Out
- Oatmeal Chocolate Chip Cookies with Banana
- Double Chocolate Banana Bread
- White Chocolate Raspberry Blondies
Serving Suggestions
Serve slightly warm when the marshmallows are still gooey and the chocolate chips are melted and soft. A sprinkle of extra flaky sea salt right before serving makes them look and taste bakery-level. These are excellent for fall gatherings, holiday cookie exchanges, or just a Tuesday when you want something that smells and tastes like autumn.
Frequently Asked Questions About Brown Butter Pumpkin S’mores Cookies
If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.
Brown Butter Pumpkin S’mores Cookies
Method
- Add the butter to a light-colored saucepan over medium heat. Cook, stirring or swirling the pan frequently, until the butter melts, foams, and begins to turn golden brown.
- Continue cooking until you see golden-brown bits at the bottom of the pan and the butter smells nutty and fragrant, about 5–7 minutes.
- Immediately remove from the heat and transfer the browned butter to a heatproof bowl. Let it cool until it is no longer warm to the touch.
- While the butter cools, spread the pumpkin puree onto a plate lined with several layers of paper towels.
- Press additional paper towels firmly over the pumpkin to absorb as much moisture as possible. Continue blotting until the pumpkin is very thick and has a texture similar to soft dough.
- Add the cooled browned butter and brown sugar to a large mixing bowl. Whisk for 2–3 minutes, until well combined.
- Add the egg yolks, blotted pumpkin, and vanilla extract. Whisk again until smooth and evenly incorporated.
- In a separate bowl, whisk together the flour, baking soda, cornstarch, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix. Gently fold in the chocolate chips and marshmallows.
- Using a 3-tablespoon cookie scoop, portion the dough into balls and place them on a parchment-lined baking sheet or plate.
- Freeze for 15 minutes or refrigerate for 1-2 hours. Chilling the dough helps prevent the cookies from spreading too much and creates a thicker, chewier cookie.
- Preheat the oven to 350°F. Arrange the chilled cookie dough balls on a parchment-lined baking sheet, leaving 2 inches between each cookie.
- Press a few additional marshmallows and chocolate chips onto the tops of the dough balls, if desired. Slightly flatten the dough balls before they go into the oven (just a enough to not be too rounded on the top but not too much)
- Bake for 13–16 minutes, or until the edges are set and lightly golden, while the centers remain slightly soft.
- The cookies will continue to set as they cool, so don’t wait for the centers to look completely baked.
- Remove the cookies from the oven and immediately sprinkle with flaky sea salt, if desired. Let the cookies cool on the baking sheet for 10–15 minutes.
Notes
- Blot the pumpkin well. This is the key to getting a chewy cookie rather than a cakey one. Pumpkin contains a lot of moisture, which can cause the cookies to spread and become soft.
- Use pure pumpkin puree. Do not substitute pumpkin pie filling, which contains added sugar and spices.
- Cool the browned butter before mixing. If it’s too hot, it can affect the texture of the dough and partially cook the egg yolks.
- Mini marshmallows work best. If using regular-sized marshmallows, cut them into 4–6 smaller pieces. Add extra marshmallows to the tops. This gives the cookies that gooey, bakery-style s’mores appearance.
- For the best texture, don’t overbake. The centers should still look slightly soft when the cookies come out of the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!