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Pumpkin S’mores Cookie Cake

Pumpkin S’mores Cookie Cake is a soft and chewy fall dessert loaded with pumpkin, gooey marshmallows, chocolate, and crunchy graham crackers. The perfect dessert for pumpkin season!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: cookie cake, pumpkin, smores
Servings: 9 servings
Calories: 498kcal

Ingredients

  • 2 sticks unsalted butter softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup canned pumpkin puree
  • 1 egg
  • 2 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • 1/2 cup mini marshmallows
  • 6-7 graham crackers broken into small bits

Instructions

  • 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.
    2 sticks unsalted butter, 3/4 cup brown sugar, 1/4 cup sugar
  • Add the pumpkin, vanilla and the egg and beat once again till everything is mixed together.
    1/2 cup canned pumpkin puree, 2 teaspoon vanilla extract, 1 egg
  • In a medium sized bowl add the flour, baking soda, salt and pumpkin pie spice and lightly stir until everything is mixed together.
    2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon pumpkin pie spice
  • Add the dry ingredients to the wet ingredients 1/2 cup at a time and beat until a wet dough forms.
  • Add in the chocolate chips, marshmallows and graham cracker bits, using a silicone spoon fold and mix together the dough until everything is really spread out and not clumped together.
    1/2 cup chocolate chips, 1/2 cup mini marshmallows, 6-7 graham crackers
  • Add the dough to the pie pan and spread out evenly. This step is optional but you can top with extra chocolate chips, marshmallows and graham crackers before putting in the oven.
  • Bake in the oven for about 20-25 minutes, the edges should be golden brown and the marshmallows should be a nice golden brown as well.
  • Let cool for 20 minutes, then lift the parchment paper up to get the cookie cake out the pan. Slice, serve and enjoy!

Nutrition

Serving: 9servings | Calories: 498kcal | Carbohydrates: 65g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 331mg | Potassium: 147mg | Fiber: 2g | Sugar: 33g | Vitamin A: 2773IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg