Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but make sure it's well-puréed and drained to avoid excess moisture. Canned pumpkin offers a consistent texture and water content, making it ideal for cookie recipes. If using homemade pumpkin puree, pat it dry with paper towels before adding it to your dough.

How do I keep marshmallows from melting too much in cookies?

To keep marshmallows gooey without completely disappearing, chill your dough for at least 30 minutes and press a few marshmallows on top just before baking. Avoid placing marshmallows too close to the edges, where they tend to melt and spread too quickly.

Can I make pumpkin s’mores cookies ahead of time?

Absolutely. You can make the dough up to 48 hours in advance and store it in the fridge. For longer storage, scoop the dough into balls and freeze them. Bake straight from frozen—just add 1–2 extra minutes to the bake time.

What’s the best way to store pumpkin s’mores cookies?

Store them in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a slice of bread inside the container. For longer storage, freeze baked cookies in a sealed bag for up to 2 months.

Pumpkin S’mores Cookies – 5-Star Fall Favorite Recipe That Delivers

Description

Apple Pumpkin Streusel Muffins bring together everything I love about fall baking – warm spices, sweet apples, and the cozy aroma of pumpkin. A moist, bakery-style muffin with a crisp cinnamon streusel topping, these are made for real life and full of nostalgic flavor.

Ingredients

1 cup pumpkin puree (not pie filling)
2 large eggs
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground clove (optional)
1/4 cup milk or plant-based alternative
1 cup tart, peeled and diced apples (Honeycrisp or Granny Smith)
For the streusel topping:
1/3 cup all-purpose flour
1/4 cup brown sugar
1/2 tsp ground cinnamon
3 tbsp cold butter, cubed

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them.
In a large bowl, whisk together pumpkin puree, eggs, oil, brown sugar, and granulated sugar until smooth.
Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove. Stir gently until just combined – do not overmix.
Fold in the diced apples and milk until evenly incorporated.
In a separate bowl, prepare the streusel by mixing flour, brown sugar, and cinnamon. Cut in cold butter using a fork until mixture resembles coarse crumbs. Chill briefly.
Divide muffin batter evenly among the liners. Top each muffin with a generous spoonful of chilled streusel mixture.
Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store for later.

Notes

Use tart apples for balanced flavor. Chill the streusel topping before baking for a better crisp. These muffins freeze well and can be made gluten-free or dairy-free with simple swaps.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American