September 3, 2017

S'mores Pumpkin Cookies

I am so happy it's September.  The next few months are my favorite time of the year.  This Summer has felt extra hot to me, so I am ready for the weather to start cooling down.  

Do you save up pumpkin recipes all year long and can't wait to start baking them in the Fall?  I usually have a bunch of recipes saved up and I always have one on the top of my list that is the 1st thing I can't wait to make.  This year, I didn't have a list, but when I first saw someone post about Hershey's new S'mores Baking Pieces, I immediately knew I wanted to add them to my go-to pumpkin cookie recipe.        
Since this is a newer product, you might not be able to find it at all grocery stores.  I was able to find mine at my local Walmart and they had a bunch.  Inside the package you get mini graham cracker squares, marshmallows and chocolate chips.  The marshmallows are tiny and crunchy, but when you bake them they soften and puff up just like a regular marshmallow.   

These cookies turned out so good.  The pumpkin cookie is thick and soft and when mixed with the creamy chocolate chips, toasted marshmallows and crunchy graham pieces it's the perfect cookie to welcome in September.  
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S'mores Pumpkin Cookies
From: Jenn@eatcakefordinner

1 c. canned pumpkin puree
1 c. sugar
1/2 c. vegetable oil
1 large egg
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
pinch of nutmeg
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 Tbl. vanilla
1 (7 oz.) pkg. Hershey's S'mores Baking Pieces

Preheat oven to 350 degrees.  In a large mixing bowl, combine pumpkin puree, sugar, oil and the egg and mix until well blended.  In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg and salt; add to wet mixture.  Dissolve the baking soda in the milk and add to the wet ingredients along with the vanilla.  Mix all together until just combined.  Stir in just over half of the baking pieces and save the rest for pressing on top of cookies before baking. 

Using a 1 1/2 Tablespoon cookie scoop, drop dough onto a large cookie sheet that has been sprayed with cooking spray.  Press a few more baking pieces onto the top of each cookie.  Bake for 10 minutes.  Repeat with remaining dough.  Makes around 2 1/2 dozen cookies. 

Jenn's Notes: This cookie dough can be refrigerated overnight and baked the following day.  However,  the graham pieces and marshmallows will dissolve into the batter, so if you aren't going to bake the cookies until the following day, wait to stir in the s'mores baking pieces until you are ready to bake.  


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