Fall S’mores
Prep time
Cook time
Total time
Our twist on the classic favorite -- S'mores. Fall version with gingersnap cookies, homemade pumpkin spice marshmallows and white chocolate.
Serves: 1 dozen s'more sandwiches
Gingersnap Cookies
  • 1 cup + 2 tablespoons flour (~ 4.5 oz), all purpose
  • ¾ teaspoon (3.5 g) baking soda
  • ½ tablespoon ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon clove
  • ¼ teaspoon salt
  • 4 ounces (~ ½ cup) brown sugar, dark
  • 6 tablespoons (3 ounces) butter, unsalted & room temp
  • 2 tablespoons (1.5 ounces) molasses
  • 1 egg (read recipe!)
  • turbinado or raw sugar to finish
Pumpkin Marshmallows
  • White Chocolate, shaved
Gingersnap Cookies
  1. Preheat oven 350 F.
  2. In mixer bowl, combine softened butter and brown sugar. Beat until light in color for a couple minutes.
  3. Add HALF of the egg (scramble and pour in half) and molasses. Mix to combine.
  4. Mix together dry ingredients in bowl.
  5. Slowly add dry flour mixture to wet in mixer bowl.
  6. Mix until well-combined.
  7. On making mat lined (or paper) baking sheet, drop tablespoon size dough balls 2 inches apart.
  8. Sprinkle with a bit of raw or turbinado sugar.
  9. Bake for 12-15 minutes. Lower time for chewier, longer for crispier (which I think works a bit better for this recipe).
  10. Cool on baking sheet for a couple minutes before moving to rack to cool completely.
Pumpkin Marshmallows
  1. Please see THIS separate post for marshmallow recipe.
  1. Place a cooled cookie (flipped), marshmallow on top. Toast before over fire or carefully with kitchen torch.
  2. Top with shaved white chocolate and a second cookie.
  3. Enjoy! - More recipes on SouthernFATTY.com
2014 - SouthernFATTY.com
Nutrition Information
Serving size: 1 cookie sandwich
Recipe by Southern FATTY at https://www.southernfatty.com/fall-smores/