Irresistible Pumpkin S’mores Cookie Cake: The Ultimate Fall Dessert Recipe
Embrace the cozy flavors of autumn with this incredible Pumpkin S’mores Cookie Cake. Imagine a soft, chewy pumpkin cookie base studded with rich chocolate chips, gooey mini marshmallows, and crunchy graham cracker pieces, all baked into a delightful cake form. This unique dessert captures the essence of a classic s’mores campfire treat, infused with the warm, spiced notes of pumpkin, making it an absolutely perfect indulgence for fall gatherings, holiday parties, or simply a comforting treat on a cool evening.
Bringing a cookie cake to your next fall party is a brilliant idea. It offers all the deliciousness of individual cookies but with a fraction of the effort required for scooping and shaping. Plus, it provides the satisfying experience of slicing into a beautifully baked cake, making it feel extra special without the complexity of traditional layered cakes. This Pumpkin S’mores Cookie Cake is designed for ease and maximum flavor, promising a dessert that will impress everyone.
About This Pumpkin S’mores Cookie Cake Recipe
This delightful cookie cake starts with a foundational pumpkin cookie dough recipe, which is then generously enhanced with a trifecta of classic s’mores ingredients: sweet chocolate chips, soft mini marshmallows, and crispy graham cracker pieces. The result is a harmonious blend of fall’s favorite squash and the beloved campfire dessert. The pumpkin adds a lovely moisture and subtle spice that perfectly complements the rich chocolate and toasted marshmallow. The beauty of a cookie cake lies in its simplicity – just press the prepared dough into a pie pan, add a few more toppings for visual appeal and extra flavor, then bake until golden and fragrant. Once slightly cooled, slice it into wedges and prepare for rave reviews!
Key Ingredients for Your Pumpkin S’mores Cookie Cake
Crafting the perfect cookie cake begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why:
- Butter: You’ll need 1 cup (2 sticks) of unsalted butter, softened to room temperature. Using real butter is crucial for the best flavor and texture. Room temperature butter creams beautifully with sugar, incorporating air that makes the cookie cake light and tender.
- Sugars: A combination of granulated sugar and brown sugar is used. Granulated sugar provides crispness and sweetness, while brown sugar adds moisture, chewiness, and a slight caramel note. Always ensure your brown sugar is fresh and soft for optimal results.
- Pumpkin Purée: Half a cup of pumpkin purée is incorporated into the cookie dough. This adds moisture, a distinctive fall flavor, and a beautiful orange hue. Make sure to use pure canned pumpkin purée, not pumpkin pie filling, which contains added spices and sugar that would alter the recipe. Homemade pumpkin purée also works wonderfully if you have it.
- Egg: One large egg acts as a binder, helping to hold all the ingredients together and adding richness to the dough. Using a large egg at room temperature helps it emulsify better with the other ingredients.
- Vanilla Extract: Quality vanilla extract is essential for enhancing all the other flavors in the cookie cake. Opt for a good quality pure vanilla extract for the most impactful aroma and taste.
- All-Purpose Flour: 2 ¼ cups of all-purpose flour provide the main structure for the cookie cake. Measuring flour correctly (by spooning it into a measuring cup and leveling off, or ideally, by weight) prevents a dense or dry cookie cake. For a gluten-free option, a 1:1 gluten-free baking blend can be used.
- Baking Soda: This is the primary leavening agent, helping the cookie cake rise and become tender. Ensure your baking soda is fresh and not expired for proper activation.
- Cinnamon: A teaspoon of cinnamon infuses the cookie dough with that quintessential warm, fall spice. For a more complex spice profile, you could easily substitute this with pumpkin pie spice, or add a pinch of nutmeg, ginger, or cloves.
- Salt: Just ½ teaspoon of salt is vital for balancing the sweetness and intensifying all the other flavors, preventing the cookie cake from tasting flat.
- Chocolate Chips: You can’t have s’mores without chocolate! ½ cup of chocolate chips is folded into the dough. Semi-sweet or milk chocolate chips are great choices. For an authentic s’mores experience, consider breaking up pieces of Hershey’s milk chocolate bars. Dark chocolate chips also provide a wonderful contrast to the sweet pumpkin and marshmallows.
- Mini Marshmallows: ½ cup of mini marshmallows are crucial for that gooey, toasted s’mores texture. Mini marshmallows distribute evenly throughout the dough and toast beautifully on top. If you only have large marshmallows, simply cut them into smaller pieces.
- Graham Crackers: 6-7 graham crackers, broken into small bits, are folded into the dough. They provide a delightful crunch and that unmistakable s’mores flavor. You can use classic honey graham crackers or experiment with cinnamon graham crackers for an extra spice kick.
Step-by-Step Guide: How to Make Pumpkin S’mores Cookie Cake
Follow these detailed instructions to bake your own magnificent Pumpkin S’mores Cookie Cake:
- Prepare Your Pan: Begin by preheating your oven to 350°F (175°C). Line a 9-inch pie pan with parchment paper. This step is crucial as it will allow you to easily lift the cookie cake out of the pan once it’s baked and cooled, ensuring clean slices. Set the prepared pan aside.
- Cream Wet Ingredients (Part 1): In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer (or a stand mixer with the paddle attachment), beat these ingredients together on medium speed for about 2-3 minutes. Continue mixing until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the cookie cake’s tender texture.
- Add Remaining Wet Ingredients: To the creamed butter and sugar mixture, add the pumpkin purée, vanilla extract, and the large egg. Beat again with the hand mixer for another 2-3 minutes until all ingredients are well combined and the mixture is smooth. At this stage, if you desire a more vibrant orange color for your cookie cake, you can add a few drops of orange food coloring.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Stir lightly with a spoon or whisk until these dry ingredients are thoroughly combined. This ensures even distribution of the leavening agent and spices throughout the dough.
- Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix on low speed with the hand mixer, or stir with a wooden spoon, just until the flour streaks disappear and everything is barely combined. Be careful not to overmix, as overworking the dough can lead to a tough cookie cake.
- Fold in the S’mores Fixings: Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker bits using a sturdy wooden spoon or rubber spatula. Mix just enough to distribute them evenly throughout the dough.
- Press into Pan: Transfer the cookie dough to the prepared pie pan. Use your hands or the back of a spoon to spread the dough out evenly, ensuring it reaches all edges of the pan and has a consistent thickness. For an extra festive touch and richer s’mores experience, you can sprinkle additional chocolate chips, mini marshmallows, and graham cracker pieces on top before baking.
- Bake and Cool: Bake the cookie cake for approximately 20-25 minutes. The edges should appear golden brown, and the marshmallows on top should be beautifully toasted to a golden hue. The center might look slightly soft, but it will set as it cools. Once baked, remove the pan from the oven and let it cool on a wire rack for 15-20 minutes. This cooling period is important for the cookie cake to firm up. After cooling, carefully lift the parchment paper to transfer the cookie cake out of the pan. Slice into wedges, serve warm, and enjoy every delightful bite!
Pumpkin S’mores Cookie Cake
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Ingredients
- 1 cup unsalted butter softened to room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup canned pumpkin puree not pumpkin pie filling
- 1 large egg room temperature
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup chocolate chips semi-sweet or milk chocolate
- ½ cup mini marshmallows
- 6-7 graham crackers broken into small bits
Instructions
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Preheat the oven to 350°F (175°C) and line a 9-inch pie pan with parchment paper, allowing it to overhang the sides for easy removal. Set aside.
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In a large bowl, add the softened butter, brown sugar, and granulated sugar. Beat using a hand mixer (or stand mixer) on medium speed for 2-3 minutes until light, fluffy, and pale.
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Add the pumpkin puree, vanilla extract, and egg. Beat for another 2-3 minutes until well combined. If desired, you can add a few drops of orange food coloring for a more intense color.
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In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring just until combined and no streaks of flour remain. Be careful not to overmix.
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Gently fold in the chocolate chips, mini marshmallows, and graham cracker bits with a wooden spoon or spatula until evenly distributed throughout the dough.
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Transfer the dough to the prepared pie pan and spread it out evenly with your hands or the back of a spoon. For extra toppings, sprinkle more chocolate chips, marshmallows, and graham cracker bits on top before baking.
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Bake for 20-25 minutes, or until the edges are golden brown and the marshmallows on top are nicely toasted. The center may still look slightly soft. Let the cookie cake cool in the pan on a wire rack for 15-20 minutes. Then, use the parchment paper overhang to lift the cookie cake out of the pan. Slice, serve warm, and enjoy this delightful fall treat!
Nutrition
Why This Pumpkin S’mores Cookie Cake Will Be Your New Fall Favorite
Beyond its delicious taste, there are several compelling reasons why this cookie cake will become a go-to recipe in your fall baking repertoire:
- Effortless Preparation: One of the biggest advantages of a cookie cake is its sheer simplicity. Say goodbye to the tedious process of leveling cake layers or the repetitive task of scooping and rolling individual cookies. This recipe streamlines the baking process, making it accessible even for novice bakers. Many of the ingredients are pantry staples, further simplifying the preparation. It’s a fantastic solution for when you want a homemade dessert without spending hours in the kitchen.
- Customizable to Your Liking: This recipe serves as a wonderful base for your culinary creativity. While chocolate chips are classic, feel free to experiment! You can swap them for chopped Hershey’s milk chocolate bars to heighten the authentic s’mores flavor, or even incorporate other types of candy bars, such as caramel-filled chocolates or peanut butter cups, for an unexpected twist. White chocolate chips would add a creamy sweetness, and you can adjust the amount of graham crackers or marshmallows to suit your preference. Make it your own masterpiece!
- No Chilling Required: Patience is a virtue, but sometimes you just want dessert *now*. This recipe understands that craving. Unlike many cookie doughs that require hours of chilling, this Pumpkin S’mores Cookie Cake dough is ready to go straight into the oven. This means less waiting and more enjoying, allowing you to mix and bake in a matter of minutes, perfect for spontaneous baking sessions or last-minute dessert needs.
- Perfect for Any Occasion: Whether it’s a casual family dinner, a school bake sale, a Halloween party, or Thanksgiving dessert spread, this cookie cake fits right in. It’s visually appealing, easy to transport, and universally loved. The combination of pumpkin and s’mores flavors is a guaranteed crowd-pleaser that evokes feelings of warmth and festivity.
How to Store Your Delicious Cookie Cake
To keep your Pumpkin S’mores Cookie Cake tasting its best, proper storage is key. Once completely cooled, place the cookie cake in an airtight container. It will stay fresh and delicious at room temperature for up to 2-3 days. If you prefer a chewier texture or want to extend its freshness, I highly recommend storing it in the refrigerator. When refrigerated, it will last for up to 3-5 days. Simply bring it back to room temperature before serving, or warm slightly in the microwave for a few seconds for that freshly baked taste.
Can I Freeze a Pumpkin S’mores Cookie Cake?
Absolutely! This cookie cake freezes beautifully, making it an excellent option for meal prepping desserts or saving leftovers for a later date. When stored correctly, it can last for up to 3 months in the freezer without losing much of its quality. To freeze:
- Cool Completely: Ensure the cookie cake is completely cooled to room temperature before freezing. Freezing a warm cake can lead to condensation and ice crystals, affecting its texture.
- Initial Freeze (Optional but Recommended): For best results, especially if you have toppings, place the entire cookie cake (or individual slices) onto a baking sheet and freeze for about 1-2 hours, or until any exposed frosting or marshmallows are solid. This prevents them from sticking to the wrapping.
- Wrap and Store: Once firm, wrap the cookie cake tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Alternatively, place it in a freezer-safe airtight container. Label with the date.
- Thaw and Enjoy: When you’re ready to enjoy it, transfer the frozen cookie cake to the refrigerator to thaw overnight. For quicker thawing, you can leave it at room temperature for a few hours. Once thawed, you can warm individual slices in the microwave or a low oven for that fresh-baked experience.
Expert Tips for Softening Butter to Room Temperature
Achieving perfectly softened butter is a critical step in many baking recipes, especially for cookies and cakes, as it significantly impacts the final texture. Softened butter (not melted!) creams better with sugar, incorporating air for a light, fluffy result. If you, like many of us, often forget to set out your butter in advance, here are a few reliable tricks to get it to room temperature in minutes:
- The Microwave Method (Use with Caution): This is the fastest method, but it requires careful attention to avoid melting the butter. Place the whole stick of butter (unwrapped from foil) in the microwave. Microwave on 50% power for about 6-7 seconds. Check the butter – it should yield slightly to a gentle press. If it’s still very firm, flip it over and microwave for another 3-5 seconds on 50% power. Repeat in short bursts until it’s softened but still cool to the touch and holds its shape. A fully melted spot will negatively affect your dough.
- The Water Bath Method: Fill a medium bowl with warm (not hot!) water. Place the unwrapped stick of butter in a small, sealed plastic bag and submerge it in the warm water for about 5-10 minutes. The butter will soften evenly without melting.
- The Rolling Pin Method: If you’re short on time and don’t mind a little elbow grease, place the cold stick of butter between two pieces of parchment paper. Use a rolling pin to pound and roll the butter until it’s flattened and pliable. This increases its surface area, allowing it to warm up quickly.
- The Grating Method: Use a box grater to grate the cold butter into small pieces. The increased surface area will allow it to reach room temperature much faster (within 5-10 minutes). Just be sure to handle the butter as little as possible to prevent it from melting from the heat of your hands.
Regardless of the method, the goal is butter that is soft enough to indent with your finger without it melting or becoming greasy.
More Delicious Pumpkin & Fall Cookie Recipes to Try:
If you’re loving the fall vibes and pumpkin spice season, you’ll be thrilled to discover more delightful pumpkin cookie creations from our kitchen:
- CARAMEL STUFFED PUMPKIN SNICKERDOODLES: A soft, spiced snickerdoodle with a surprise gooey caramel center.
- GLAZED PUMPKIN OATMEAL COOKIES: Chewy oatmeal cookies packed with pumpkin and finished with a sweet glaze.
- NO-BAKE PUMPKIN COOKIES: Quick and easy pumpkin cookies for when you don’t want to turn on the oven.
- WHITE CHOCOLATE CHIP PUMPKIN OATMEAL COOKIES: A delightful blend of chewy oats, spiced pumpkin, and sweet white chocolate.
- FROSTED PUMPKIN GINGER COOKIES: Warm ginger spice meets pumpkin in these tender, frosted treats.
- ORANGE PUMPKIN COOKIES: A zesty twist on classic pumpkin cookies with a hint of citrus.
- SPICED PUMPKIN CHOCOLATE CHIP COOKIES: The classic combination of pumpkin and chocolate, elevated with aromatic spices.
- PUMPKIN GINGERSNAP COOKIES: A perfect marriage of spicy gingersnap and smooth pumpkin.
- PUMPKIN SNICKERDOODLE COOKIE BARS: All the flavor of snickerdoodles in an easy-to-make bar format.
- PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES: A hearty and comforting cookie with oats, pumpkin, and chocolate chips.
- ICED PUMPKIN COOKIES: Soft pumpkin cookies topped with a sweet, creamy icing.
- APPLE PUMPKIN OATMEAL COOKIES: A delightful combination of two fall favorites in one chewy cookie.
- GLAZED PUMPKIN COOKIES: Simple yet elegant pumpkin cookies with a sweet, shiny glaze.
This Pumpkin S’mores Cookie Cake truly embodies the spirit of fall baking – it’s comforting, packed with flavor, and surprisingly simple to make. With its delightful blend of pumpkin spice, melted chocolate, toasted marshmallows, and crunchy graham crackers, it promises to be a memorable addition to your autumn celebrations. Gather your ingredients, follow these easy steps, and prepare to delight your taste buds with this sensational seasonal treat!