Pumpkin Gingersnap S'mores -- Pumpkin gingersnaps, pumpkin spice marshmallows, chocolate, caramel, and toffee make for the perfect fall s'more! | wearenotmartha.com
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5 from 1 vote

Pumpkin Gingersnap S'mores

Traditional graham cracker s'mores are always welcome, but when it gets too chilly for campfires, consider these Pumpkin Gingersnap S'mores instead. Pumpkin gingersnaps, pumpkin spice marshmallows, chocolate, caramel, and toffee make for the perfect s'mores!
Course: Dessert
Servings: 24 s'mores
Author: We are not Martha

Ingredients

  • 48 pumpkin gingersnaps recipe below
  • 48 Pumpkin Spice Marshmallows
  • 20 oz. white or milk chocolate bars or a mix of both
  • Caramel sauce recipe below
  • 1/2 cup toffee pieces

Pumpkin Gingersnaps:

  • ¾ cup butter room temperature
  • cups sugar plus more for dusting cookies
  • 1 egg
  • ½ cup pumpkin purée
  • ½ cup molasses
  • cups all-purpose flour
  • 1 Tbsp baking soda
  • 1 Tbsp ground ginger
  • ¼ tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp salt

Caramel Sauce:

  • ½ C granulated sugar
  • 3 T butter cut into pieces
  • ¼ C + 1 T heavy cream
  • ¼ t salt

Instructions

  • Set oven to broil.
  • Place half of pumpkin gingersnap cookies upside-down on one foil-lined baking sheet. Place the other half of cookies upside-down on a second foil-lined baking sheet. Place two marshmallows on top of the cookies on one sheet. Place a small piece of chocolate on top of the other cookies.
  • Place the cookies topped with marshmallows in oven on broil for about 2-3 minutes, until marshmallows are toasted. When only 1 minute remains, place second baking sheet with chocolate topped cookies in the oven to let chocolate get melty.
  • Drizzle caramel sauce over marshmallows and sprinkle toffee bits over.
  • Put marshmallow and chocolate cookies together to create sandwiches.

Pumpkin Gingersnaps:

  • Pre-heat oven to 350°.
  • In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugar until light and fluffy.
  • Add the egg, pumpkin purée and molasses and mix until combined.
  • In a separate large bowl, whisk together flour, baking soda, ginger, cinnamon, ground cloves, and salt.
  • Pour flour mixture into wet mixture and mix together until just combined.
  • Put dough in refrigerator for at least 20 minutes.
  • Scoop tablespoons of dough, roll in extra sugar, and place on parchment-lined baking sheets about 1 inch apart.
  • Bake at 350° for about 7-10 minutes, until cookies are just starting to brown at edges.
  • Let cool in pan for a 5-10 minutes before moving to rack to cool completely.

Caramel Sauce:

  • In a medium saucepan, heat granulated sugar over medium heat. Stir frequently with a rubber spatula until sugar turns into a smooth amber-color liquid.
  • Stir butter into sugar. The mixture will bubble quite a bit. Stir for about 1 minute, until the butter is completely melted.
  • Stir the cream into the mixture and let it come to a boil.
  • Remove the saucepan from the heat and stir in salt. Pour the mixture into an airtight container like a mason jar or bowl. Store in fridge until ready to use.