Pumpkin Snickerdoodle Smores
August 31, 2024
Introducing the first in my series of four pumpkin-themed s’mores: Pumpkin Snickerdoodle S’mores! These NEW seasonal treats combine the cozy flavors of pumpkin pie spice and Snickerdoodle cookies with the gooey goodness of marshmallow fluff and crunchy graham crackers. Topped with adorable pumpkin sprinkles, handcrafted and sold by my friend Rebecca, these s’mores are as CUTE as they are delicious. I’m starting with the cream-colored pumpkin (this recipe is just the beginning) so get ready for three more irresistible pumpkin s’mores creations to follow!
PrintPumpkin Snickerdoodle S’mores
Makes 4 s’mores
Ingredients
- 1/2 cup marshmallow fluff
- 1 tsp pumpkin pie spice
- 1 bag Ghirardelli White Melting Wafers
- Chefmaster Candy Color in orange
- S’mores Mold- here or find on amazon
- Graham crackers (8 squares)
- Approximately 4 tbsp Snickerdoodle Cookies- I used Tate’s, crushed into small pieces
- 1 bag Ghirardelli Dark Melting Wafers
- Pumpkin sprinkles found here
Instructions
- Start by mixing the marshmallow fluff with the pumpkin pie spice until it’s mixed throughout. Set aside.
- Heat the whole bag of white melts in the microwave for 30 second intervals until melted, stirring between each interval. Usually they take 1 minute 30 seconds for me. Be sure to use a microwave safe bowl (I use porcelain) so that the bottom doesn’t burn.
- Pour a few drops of orange candy color into the chocolate and stir. Tint it to your desired shade of orange. Mix until the color is even.
- Fill the molds 1/2 of the way with the chocolate. Be sure to cover the full bottom of each cavity. You might have to tap the mold a little to get it to spread.
- Add the first graham cracker and press lightly so that the chocolate seeps over the edges.
- Pipe the pumpkin spice marshmallow fluff into the center of each cracker. **The second cracker will push down on the fluff so do not overfill. It should cover the center of the cracker
- Sprinkle the cookies over the fluff. There should be just enough to coat the fluff in an even layer.
- Add the second graham cracker on top and push down so that there is space to fill the rest of the mold with the chocolate.
- Pour the extra chocolate on top of each s’more. Only the amount needed to fully cover the cracker.
- Tap the mold on the counter only when they are all filled!! Do not tap until each cavity is filled with the s’mores.
- If needed, using a fork or knife, lightly press the cracker back down if it rose to the top.
- Only if needed- using an offset spatula, scrape the back of each s’more, making sure the back is smooth and chocolate hasn’t seeped over the edges onto the mold.
- Place the mold in the fridge for 30 minutes, minimum. I usually do an hour or more.
- Remove the mold and flip it over onto a cutting board or a cookie sheet lined with parchment. Using your thumb, lightly press on the back of each cavity. The heat from your finger will release the s’more.
- Heat the dark melting wafers in the microwave and place into a piping bag or a bottle with a very thin opening.
- Drizzle the chocolate onto each s’more one at a time. Immediately add the pumpkin sprinkle. This is something you want to do one at a time because the chocolate will be cold since it was just removed from the fridge, and it’ll harden immediately. Repeat with all 4 s’mores.
- Pick up each s’more and move them to another tray lined with parchment or another cutting board. This way the extra chocolate that was piped over the edges won’t settle onto the board.
- Let them set at room temperature or move back to the fridge for 5-10 minutes to harden.
- Remove from the fridge and serve at room temperature.
As the leaves start to turn and the air gets a little crisper, I’m excited to introduce the first in my series of four pumpkin-themed s’mores: Pumpkin Snickerdoodle S’mores! Okay okay, it’s still insanely hot here in Florida, so it’s not cool yet, but I am preparing for it! Let me tell you, these s’mores will be perfect for when that time comes. They combine the warm, cozy notes of pumpkin pie spice with the sweet goodness of marshmallow fluff, graham crackers, and rich Ghirardelli chocolate. To make them even more special, I’ve topped each s’more with adorable pumpkin sprinkles, handcrafted by my amazingly talented friend Rebecca. They’re SPARKLY pumpkins…I can’t even explain how adorable they are in person.
But let’s get back to the s’mores. To start, you’ll mix the marshmallow fluff with pumpkin pie spice, creating a filling that’s both fluffy and packed with the spicy taste of fall. This simple step adds an unexpected twist to the classic s’mores, making them feel just a little more special. Once you’ve prepared your filling, it’s time to melt the white Ghirardelli melting wafers. A quick zap in the microwave will transform these high-quality chocolates into a smooth, creamy base for your s’mores. Adding a few drops of orange candy color to the melted chocolate will give your treats a nice autumn shade, perfect for the season.
As you begin layering the s’mores in your mold, the real magic happens. The first layer is of course the orange chocolate and the “shell.” After placing the first graham cracker into the chocolate, you’ll pipe in the pumpkin spice marshmallow fluff, careful not to overfill, as the next layer will gently press it into the perfect consistency. A sprinkle of crushed Snickerdoodle cookies adds a delightful crunch and a touch of cinnamon sweetness that complements the other flavors beautifully.
The final layer of chocolate seals in all the deliciousness, while a quick tap of the mold ensures everything is evenly distributed and gets out all of the bubbles. After a brief chill in the fridge, you’re ready for the finishing touches. The dark Ghirardelli melting wafers, once drizzled over the chilled s’mores, add a rich contrast to the sweet, spiced layers. And of course, the pièce de résistance (fancy talk): those charming pumpkin sprinkles from Rebecca. This sparkly little pumpkin makes each s’more look festive and fun.
Once your s’mores are fully assembled and decorated, all that’s left is to let them set and enjoy! Be sure to serve these Pumpkin Snickerdoodle S’mores at room temp so they’re easier to eat. And let me tell ya, everyone will love breaking into them! The combination of creamy chocolate, crunchy graham crackers, and spiced marshmallow fluff is irresistible. And they’re so cute and seasonally stylish might I add!
Psst…this recipe is just the beginning of my pumpkin s’mores series, with three more exciting flavors on the way. I started with the cream-colored pumpkin, but get ready for even more delicious and creative twists on this seasonal favorite. Stay tuned for the next installment, and in the meantime, enjoy these Pumpkin Snickerdoodle S’mores as a sweet, seasonal treat!
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