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This gooey pumpkin s'mores cookie cake transforms ordinary cookie dough into a spectacular fall dessert that combines campfire nostalgia with cozy autumn flavors. The melty marshmallows create irresistible pockets of sweetness while the graham crackers add that perfect textural contrast we all love from classic s'mores.
I created this recipe last autumn when hosting a backyard bonfire that got rained out. Everyone was disappointed about missing s'mores, so I quickly improvised this cookie cake. Now my nieces and nephews specifically request "that pumpkin marshmallow cookie thing" whenever they visit during fall.
Ingredients
- Butter: use room temperature for the perfect creamy base that creates that chewy cookie texture
- Brown sugar: provides a deeper molasses flavor that complements the pumpkin
- Granulated sugar: balances sweetness and helps create crisp edges
- Canned pumpkin puree: adds moisture and that quintessential fall flavor
- Egg: binds everything together for the perfect cookie structure
- Vanilla extract: enhances all other flavors without overwhelming
- Flour: creates the foundation for our cookie
- Baking soda: ensures proper rise without making it too cakey
- Cinnamon: brings warmth that pairs wonderfully with pumpkin
- Salt: enhances all flavors and balances sweetness
- Chocolate chips: prefer semisweet for balance with the sweet marshmallows
- Mini marshmallows: these tiny versions melt more evenly than large ones
- Graham crackers: broken into small bits for that authentic s'mores experience
- Orange food coloring: optional but adds festive appeal for autumn gatherings
Step-by-Step Instructions
- Prepare Your Space:
- Begin by preheating your oven to 350°F and line your 9-inch pie pan with parchment paper. The parchment creates handles that make removing the finished cookie cake effortless. Ensure your butter has been sitting out for at least 30 minutes to properly soften.
- Cream The Base:
- In a large bowl, beat the softened butter with both sugars for a full 3 minutes until the mixture becomes noticeably lighter in color and fluffier in texture. This step incorporates air that helps create that perfect cookie texture later. Stop once to scrape down the sides of your bowl to ensure everything mixes evenly.
- Add Wet Ingredients:
- Add the pumpkin puree, egg, and vanilla to your fluffy butter mixture. Beat again until completely incorporated. The mixture might look slightly curdled at this point but that's perfectly normal. If using food coloring, add a few drops and mix until you achieve your desired orange shade. Remember that the color will lighten slightly during baking.
- Incorporate Dry Ingredients:
- In a separate bowl, whisk together your flour, baking soda, salt, and cinnamon until evenly distributed. Then gradually add this mixture to your wet ingredients, about a half cup at a time, mixing on low speed between additions. Stop mixing as soon as no dry flour remains visible to avoid overworking the dough, which could make your cookie cake tough.
- Fold In Treats:
- Using a rubber spatula or wooden spoon, gently fold in your chocolate chips, mini marshmallows, and graham cracker pieces until evenly distributed throughout the dough. Work carefully to maintain the air you've incorporated into the dough. Reserve a small handful of each mix-in to sprinkle on top for visual appeal.
- Bake To Perfection:
- Spread the dough evenly in your prepared pan, then sprinkle the reserved mix-ins on top, gently pressing them just slightly into the surface. Bake for 20-25 minutes, watching carefully during the final minutes. The edges should turn golden brown while the center remains slightly soft. The marshmallows will puff up and toast on top, creating that authentic s'mores appearance.
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The mini marshmallows are truly the secret star of this recipe. The first time I made this, I tried using regular marshmallows cut into quarters but they melted too quickly and created uneven pockets. Switching to minis created that perfect distribution of gooeyness throughout every bite of the cookie cake.
Storage Tips
This cookie cake stays deliciously soft at room temperature for up to 3 days when stored in an airtight container. For longer storage, wrap individual slices in plastic wrap then place in a freezer bag for up to 2 months. Thaw slices at room temperature for about an hour before enjoying, or microwave for 15-20 seconds for that just-baked warmth and gooeyness.
Seasonal Variations
While this recipe shines in autumn, you can adapt it year-round! For winter holidays, replace the pumpkin with mashed sweet potato and add a teaspoon of ginger and nutmeg. During summer, omit the pumpkin and cinnamon entirely, increase the butter by 2 tablespoons, and fold in 1/2 cup of crushed freeze-dried strawberries for a fruity twist on classic s'mores.
Serving Suggestions
Elevate this already delicious treat by serving warm slices with a scoop of vanilla ice cream on top. The contrast of cold ice cream with the warm, gooey cookie creates an unforgettable dessert experience. For extra decadence, drizzle with warm caramel sauce or melted chocolate. This cake also pairs wonderfully with hot apple cider or pumpkin spice lattes for a complete fall flavor experience.
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Frequently Asked Questions
- → How do I know when the cake is done?
You’ll know it’s ready when the edges are golden brown, and the marshmallows on top are lightly toasted. The center may remain soft but will firm up as it cools.
- → Can I use regular marshmallows instead of mini marshmallows?
Mini marshmallows are recommended as they melt better and distribute evenly. Regular ones may not provide the same gooey texture.
- → How can I make the cake crispier?
For a crispier texture, bake the cake for an additional 2-3 minutes. The edges will gain more crunch while maintaining a soft center.
- → Can I prepare this dessert in advance?
Yes, you can bake it a day ahead. Store it tightly covered at room temperature, and it will remain moist and flavorful.
- → Are there any substitutions for canned pumpkin puree?
Canned pumpkin puree provides consistent texture, but fresh homemade pumpkin puree can work as long as it’s well-strained to remove excess moisture.