Belfonte Dairy | From the Heart of Kansas City

Pumpkin S’mores Cookies

Pumpkin Smores Cookies


  • one cup of butter, softened
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • ½ cup pumpkin purée, patted dry
  • 2 tablespoons Belfonte sour cream
  • 2 teaspoons vanilla extract
  • 3 ¼ cups flour
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Marshmallows
  • Chocolate chips
  • Graham crackers


  1. Pre-heat your oven to 350° F and line your baking sheets with parchment paper.
  2. In a large bowl combine the butter, brown sugar, and sugar and stir until well combined.
  3. Combine eggs, pumpkin purée that’s been patted dry, vanilla extract, and Belfonte sour cream. Whisk until well combined.
  4. Add your dry ingredients and whisk until well combined.
  5. Scoop you cookie dough and add a marshmallow inside. Place on baking sheets lined with parchment and top with chocolate chips and broken up graham crackers.
  6. Bake at 350° F for 8–10 minutes. Remove from oven and let cool.
  7. Share and enjoy.
Makes 2-3 dozen cookies
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