How to prevent marshmallows from melting in cookies?

The best way is to freeze the mini marshmallows before adding them. Also, press them on top of the dough right before baking instead of mixing them in. This lets them toast on top without melting into the dough.

Should pumpkin cookies be stored in the fridge?

Yes, if you plan to keep them for more than 2–3 days. Pumpkin cookies hold up well in the fridge for up to a week. Store them in an airtight container and let them come to room temperature before eating for the best flavor and texture.

What are the two ingredients in pumpkin cookies?

Technically, pumpkin cookies have more than two ingredients. But if you’re referring to the core flavors, it's pumpkin purée and pumpkin pie spice — these define the taste and aroma of any pumpkin cookie.

Should you freeze marshmallows before baking?

Absolutely. Freezing marshmallows helps them hold their shape and avoid melting into the dough too quickly. This trick keeps that signature gooey top intact.

How to stop cookies from melting?

To prevent cookies from spreading or melting into thin puddles, chill the dough , blot the pumpkin to remove moisture, and use the correct ratio of flour and sugar. Also, bake on parchment for even heat distribution.

pumpkin s'mores cookies – Soft, Gooey & Perfect for Fall

Name: Pumpkin S’mores Cookies – Soft, Gooey & Perfect for Fall
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/3 cup pumpkin purée (blotted); 1 egg yolk; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp pumpkin pie spice; 1/2 cup crushed graham crackers; 3/4 cup chocolate chips or chunks; 1 cup mini marshmallows (frozen)

Description

These Pumpkin S’mores Cookies combine warm pumpkin spice, melty chocolate, and toasted marshmallows into the ultimate gooey fall cookie.

Ingredients

Scale

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1/3 cup pumpkin purée (blotted)

1 egg yolk

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 cup crushed graham crackers

3/4 cup chocolate chips or chunks

1 cup mini marshmallows (frozen)

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Instructions

1. Cream butter and sugars until light and fluffy.

2. Add pumpkin purée, egg yolk, and vanilla; mix to combine.

3. In a separate bowl, whisk together flour, baking soda, salt, pumpkin spice, and graham crumbs.

4. Gradually add dry to wet mixture until just combined.

5. Fold in chocolate chips.

6. Scoop dough into balls; chill for 30–60 minutes.

7. Top each with 2–3 frozen marshmallows.

8. Bake at 350°F for 10–12 minutes or until golden around edges.

9. Cool on tray for 10 minutes before serving.

Notes

For best results, freeze mini marshmallows before using.

Blot pumpkin to remove excess moisture and avoid cakey texture.

Add more graham crumbs for extra crunch.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 95mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg