Pumpkin Spice S’mores Skillet Cookie
This Pumpkin Spice S’mores Skillet Cookie combines gooey toasted marshmallows, melty chocolate, and warm pumpkin spice in a golden, chewy cookie crust. It’s an easy, crowd-pleasing fall dessert perfect for cozy gatherings or holiday tables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (80g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons (10ml) vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon (2g) baking soda
- 1/4 teaspoon (1g) salt
- 1 1/2 teaspoons (4g) pumpkin pie spice
- 4 oz (113g) milk chocolate bars, broken into pieces (or chocolate chips)
- 1 1/2 cups (75g) mini marshmallows
- 3 sheets graham crackers, crumbled
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 10-inch cast iron skillet or spray with nonstick spray.
- Warm the skillet on the stove over low heat for 1 minute, then remove from heat.
- In a large mixing bowl, beat together the softened butter, dark brown sugar, and granulated sugar until light and fluffy (about 2 minutes with a mixer or 4 minutes by hand).
- Mix in the pumpkin puree, egg yolk, and vanilla extract until smooth and fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Spread the dough evenly in the prepared skillet, pressing it to the edges.
- Scatter the milk chocolate pieces and mini marshmallows evenly over the dough. Press them in lightly. Sprinkle crumbled graham crackers on top.
- Bake in the center of the oven for 22-26 minutes, until the edges are golden and the center is just set (it should still jiggle slightly).
- Switch the oven to broil for 1-2 minutes to toast the marshmallows. Watch closely to avoid burning.
- Let the skillet cookie cool for 10-15 minutes before serving. Serve warm, straight from the skillet, optionally topped with vanilla ice cream.
Notes
For gluten-free, use a 1:1 gluten-free flour blend and gluten-free graham crackers. For dairy-free, use vegan butter and dairy-free chocolate. Watch the broiler closely to avoid burning marshmallows. Let the cookie cool slightly before serving for best texture. Store leftovers covered at room temperature for 2 days or in the fridge for up to 5 days. Reheat before serving for gooey texture.
Nutrition
- Serving Size: 1/8 of skillet cookie
- Calories: 320
- Sugar: 27
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 46
- Fiber: 2
- Protein: 4
Keywords: pumpkin spice, s'mores, skillet cookie, fall dessert, easy dessert, chocolate, marshmallow, graham cracker, autumn, Thanksgiving, Friendsgiving, cast iron, cookie, pumpkin, holiday dessert