Imagine the comforting flavour of pumpkin spice combined with everything delicious about classic s’mores. These generously sized cookies bring together rich chocolate, buttery biscuit pieces and golden marshmallows, all wrapped in a soft pumpkin dough.

The secret lies in chilling the dough and adding the marshmallows partway through baking, giving them time to turn beautifully golden without disappearing into the cookies. This recipe makes 14 cookies and takes approximately 1 hour and 50 minutes, including chilling time.

<h3>What You’ll Need</h3>

- ½ cup plus 2 tbsp unsalted butter

- 2½ cups (300g) plain flour

- 2 tsp pumpkin pie spice

- 1 tsp kosher salt

- ½ tsp baking powder

- ½ tsp bicarbonate of soda

- 1 large egg yolk

- 1 cup (215g) packed dark brown sugar

- ⅔ cup pumpkin purée

- ½ cup (100g) granulated sugar

- 1 bittersweet chocolate (4oz/113g)

- 3 Hershey’s milk chocolate (1.5oz/43g each)

- 5 graham cookie sheets

- 7 large marshmallows, halved

- 28 mini marshmallows

<h3>1. Prepare The Pumpkin Dough</h3>

Melt the butter in a medium saucepan over medium heat. Pour it into a large mixing bowl and leave it to cool slightly.

Meanwhile, combine the flour, pumpkin pie spice, salt, baking powder and bicarbonate of soda in a separate bowl.

Add the egg yolk, dark brown sugar, pumpkin purée and granulated sugar to the melted butter. Whisk until evenly combined, then gently incorporate the dry ingredients.

Stop mixing as soon as the flour disappears. Overworking the dough is unnecessary, as the aim is to produce cookies with a soft, tender centre.

<h3>2. Add The Chocolate And Biscuits</h3>

Roughly chop the bittersweet chocolate, two milk chocolate and three graham cookie sheets. Fold them into the pumpkin dough using a spatula, distributing the pieces evenly.

The combination of dark and milk chocolate balances sweetness with a deeper cocoa flavour, while the biscuits provide a welcome crunch.

Refrigerate the mixture for approximately 20 minutes. Chilling makes the sticky pumpkin dough easier to handle and portion.

<h3>3. Shape And Freeze The Cookies</h3>

Line two baking trays with baking parchment. Divide the chilled dough into 14 portions, each measuring approximately ¼ cup or 72g.

Roll them into balls and arrange them on the prepared trays, leaving approximately 5cm between each portion.

Freeze for 30–40 minutes, until firm. Meanwhile, preheat the oven to 190°C (375°F), positioning the rack in the centre. Roughly chop the remaining milk chocolate and two graham cookie sheets.

<h3>4. Bake And Add The Marshmallows</h3>

Bake one tray of cookies for nine minutes, then carefully remove it from the oven.

Top each cookie with one large marshmallow half, two mini marshmallows and a few pieces of the remaining milk chocolate and biscuits. Press the toppings gently into the surface to help them stay in place.

Return the tray to the oven for another four to five minutes, until the cookies are puffed, their edges are golden and the marshmallows are lightly toasted.

<h3>5. Cool And Enjoy</h3>

Leave the cookies on the baking tray for five minutes before transferring them to a wire rack to cool completely. Repeat the baking process with the remaining dough.

The finished cookies combine a tender, warmly spiced pumpkin centre with crunchy biscuits, generous pieces of chocolate and a wonderfully gooey marshmallow topping.

Their contrasting textures make them particularly inviting for autumn gatherings, cosy afternoons or whenever you fancy a homemade treat with a playful twist on traditional s’mores.