Pumpkin S’mores Cookie Cake is made with chocolate chips, mini marshmallows, and graham crackers. Delicious dessert cookie cake recipe that is perfect for fall!
A cookie cake is a great dessert to bring to your next fall party. I love making this unique treat because it is just a bit simpler than individual cookies or a standard cake. There is no scooping or rolling required and you can still enjoy the fun of slicing a cake!
PUMPKIN S’MORES COOKIE CAKE
This cookie cake begins with a simple pumpkin cookie recipe. Add chocolate chips, mini marshmallows, and graham crackers to make a delicious dessert that tastes like s’mores…with a bit of a pumpkin twist! Press the dough into a pie pan and add more chocolate chips, mini marshmallows, and graham crackers on top if you’d like. Bake, then slice and serve!
Ingredients in Pumpkin S’mores Cookie Cake
Butter – You’ll need 1 cup of butter (2 sticks), softened to room temperature. For best results, use real butter.
Sugars – You will need granulated sugar and brown sugar. Make sure the brown sugar is fresh and soft.
Pumpkin – You will need 1/2 cup of pumpkin to add to the cookie dough. You can use the kind from a can, or you can use a homemade pumpkin puree if you prefer.
Egg – The recipe calls for 1 large egg to bind everything together.
Vanilla extract – The higher the quality of the vanilla, the better.
Flour – All-purpose flour works best in these cookies. You can use a gluten-free substitute if needed.
Baking soda – This is the leavening agent in the cookies so make sure your baking soda isn’t old or expired.
Cinnamon – A teaspoon of cinnamon adds an extra burst of flavor to the cookie dough. You could swap this out with pumpkin pie spice if you want a variety of flavors.
Salt – Just a little bit of salt helps to intensify all of the other flavors in the cookie dough.
Chocolate chips – You can’t make cookies or s’mores without chocolate! You can use semi-sweet or milk chocolate chips, or you can break up pieces of Hershey bars if you want more of an authentic s’mores taste.
Marshmallows – Mini marshmallows work best, but you can cut up large marshmallows if needed.
Graham crackers – Graham crackers are an important part of s’mores and they taste great in these cookies. Break them into small pieces before adding to the dough. You can use cinnamon graham crackers if you’d like!
How to make Pumpkin S’mores Cookie Cake
Preheat the oven to 350° and line a 9 inch pie pan with parchment paper and set aside.
Add the butter, brown sugar, and sugar to a large bowl and beat using a hand mixer till it becomes fluffy (about 2-3 minutes).
Add the pumpkin, vanilla, and egg and beat for 2-3 minutes. If you want to make the dough more orange, you can add orange food coloring at this point.
In a separate bowl add the flour, baking soda, salt, and cinnamon and lightly stir until everything is mixed together.
Add the dry ingredients to the wet ingredients and mix just until combined.
Fold in the chocolate chips, marshmallows, and graham cracker bits with a wooden spoon.
Add the dough to the pie pan and spread out evenly. If you’d like, you can top it with extra chocolate chips, marshmallows, and graham crackers before baking.
Bake for about 20-25 minutes. The edges should be golden brown and the marshmallows should be a nice golden brown as well. Once done, let cool for 15-20 minutes, then lift the parchment paper up to get the cookie cake out of the pan, then slice, serve, and enjoy!
WHY YOU’LL ABSOLUTELY LOVE THIS COOKIE CAKE RECIPE
- It is EASY. No fussing with cake layers or scooping out separate cookies. Most of the ingredients are probably in your kitchen too, making it a simple recipe to whip up!
- Adapt to suit your tastes. Swap out the chocolate chips with chopped Hershey bars, or add other types of candy if you’d like. Pretty much any type of candy bar is delicious. You can add white chocolate chips or leave out the graham crackers or marshmallows. Make the cookie cake however you’d like.
- No chilling is required. Patience while waiting for dessert to be ready can be difficult, but this recipe does not require any chilling of the dough. You can mix and bake in a matter of minutes!
How to store a cookie cake?
This cookie cake can be stored in an airtight container for up to 3-5 days. To keep the cookie nice and chewy I recommend keeping it stored in the fridge.
Can I freeze a cookie cake?
Yes, you can freeze this cookie cake. It will last up to 3 months if stored properly. To freeze, place the cookie cake onto a baking sheet and freeze for about 2 hours until the frosting is solid. Then transfer to an airtight container and it should last up to 3 months.
How do you soften butter to room temperature?
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
More delicious pumpkin cookie recipes to try:
- CARAMEL STUFFED PUMPKIN SNICKERDOODLES
- GLAZED PUMPKIN OATMEAL COOKIES
- NO-BAKE PUMPKIN COOKIES
- WHITE CHOCOLATE CHIP PUMPKIN OATMEAL COOKIES
- FROSTED PUMPKIN GINGER COOKIES
- ORANGE PUMPKIN COOKIES
- SPICED PUMPKIN CHOCOLATE CHIP COOKIES
- PUMPKIN GINGERSNAP COOKIES
- PUMPKIN SNICKERDOODLE COOKIE BARS
- PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
- ICED PUMPKIN COOKIES
- APPLE PUMPKIN OATMEAL COOKIES
- GLAZED PUMPKIN COOKIES
Pumpkin S’mores Cookie Cake is made with chocolate chips, mini marshmallows, and graham crackers. Delicious dessert cookie cake recipe that is perfect for fall!
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