Imagine all the gooey, chocolatey joy of classic s’mores combined with the cozy autumn flavors of pumpkin spice — that’s exactly what you get with these irresistible Pumpkin S’mores Cookies. They’re soft, chewy, packed with melty chocolate chips, pockets of marshmallow, and crunchy graham bits. Trust me, this recipe will have everyone swooning, whether it’s fall or not!
Why You’ll Love This Recipe
- Ultimate Fall Comfort: Each bite bursts with cozy pumpkin spice and gooey s’mores flavors, making it the perfect treat for crisp autumn days or whenever you crave a warm hug from your oven.
- Fun Twist on a Classic: These Pumpkin S’mores Cookies take nostalgic campfire s’mores and give them a festive, seasonal upgrade — totally unique, totally scrumptious!
- Easy to Make and Share: No fancy equipment needed, just simple mixing and baking, plus the recipe makes a big enough batch for a party, bake sale, or thoughtful gift.
- Perfectly Chewy & Delightfully Gooey: The combo of buttery pumpkin cookie dough, mini marshmallows, melting chocolate, and crunchy graham pieces means there’s dreamy texture in every single cookie.
Ingredients You’ll Need
Every component in these Pumpkin S’mores Cookies brings something special: the pumpkin purée provides softness and a gorgeous autumn hue, marshmallows add gooey fun, graham crackers deliver crunch, and the chocolate chips — well, who can resist melted chocolate? Here’s a peek at what you’ll need and why it matters.
- Unsalted butter (room temperature): Using softened butter keeps your cookies tender and helps everything blend together beautifully.
- Brown sugar (packed): Adds extra moisture and a subtle caramel-y depth that’s irresistible in chewy cookies.
- Granulated sugar: Lends a classic sweetness and helps the cookies spread just right.
- Pumpkin purée: This is the secret to that soft, fluffy texture and gives the cookies their seasonal charm. Be sure it’s pure pumpkin, not pie filling.
- Large egg: Essential for binding everything and adding richness.
- Vanilla extract: A must for warmth and enhancing all the other flavors.
- All-purpose flour: The classic cookie base, giving structure without heaviness.
- Baking soda: Helps your cookies rise and stay soft in the center.
- Pumpkin pie spice: A cozy blend of spices that instantly turns any recipe into a fall favorite.
- Salt: Balances out the sweetness and wakes up every flavor.
- Chocolate chips: Creamy, melty chocolate pockets — use your favorite variety!
- Mini marshmallows: For gooey bites that mimic classic s’mores magic.
- Graham crackers (broken in pieces): Adds sweet, toasty crunch and a true s’mores experience.
- Orange food coloring (optional): Makes your cookies extra festive and pumpkin-y, but skip if you prefer a natural look.
- Optional toppings: Extra chocolate chips, mini marshmallows, and crushed graham crackers: For bakery-style looks and even more gooey, crunchy, chocolatey fun on top.
Variations
One of the best things about these Pumpkin S’mores Cookies? They’re super customizable! Whether you’re swapping for allergies, making them extra decadent, or simply tailoring to what’s in your pantry, you have so many easy, delicious options.
- Gluten-Free: Substitute a 1:1 gluten-free flour baking blend and use gluten-free graham crackers—your cookies will still be beyond delicious.
- Dairy-Free: Swap in vegan butter and dairy-free chocolate chips for a plant-based twist that tastes just as decadent.
- Nutty Crunch: Stir in a handful of chopped toasted pecans or walnuts for extra crunch and a grown-up flavor upgrade.
- Spice It Up: Add a pinch of ground cinnamon or nutmeg for an even warmer, cozier flavor. Or use a chai spice blend for a sophisticated twist!
How to Make Pumpkin S’mores Cookies
Step 1: Prep Your Workspace
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This keeps clean-up easy and guarantees your Pumpkin S’mores Cookies won’t stick. Gather all your ingredients—mise en place makes for stress-free baking!
Step 2: Cream the Wet Ingredients
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until everything is light and fluffy. This step incorporates air and makes your cookies extra tender. Add in the pumpkin purée, egg, and vanilla extract, and continue mixing until it’s all smooth and well combined. If you’re using orange food coloring, mix that in now for a vibrant pumpkin color.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. This helps distribute the leavening and spices evenly, so every cookie tastes just right.
Step 4: Make the Dough
Gradually mix the dry ingredients into the wet mixture, stirring just until a dough forms. Be careful not to over-mix; this keeps your cookies soft. Fold in the chocolate chips, mini marshmallows, and those lovely little graham cracker pieces, making sure they’re evenly distributed throughout the dough.
Step 5: Shape & Top the Cookies
Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. For that picture-perfect finish (and a little extra gooeyness), gently press extra marshmallows, chocolate chips, and graham cracker crumbs onto the tops of each dough ball.
Step 6: Bake to Perfection
Bake in your preheated oven for 12 to 14 minutes, just until the edges are golden and the centers look slightly underdone. That’s the secret to chewy, soft Pumpkin S’mores Cookies! Cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling — if you can wait that long!
Pro Tips for Making Pumpkin S’mores Cookies
- Room Temperature Butter is Gold: Letting your butter soften fully ensures creamy, well-blended cookie dough that bakes up with perfect chewy edges.
- Chill if Your Kitchen is Warm: If your dough feels sticky or your bakery is hot, pop the dough in the fridge for 20–30 minutes—this helps the cookies hold their shape and prevents too much spread.
- Gentle with the Marshmallows: When folding in marshmallows, use a light hand to keep them from disintegrating—this leaves you with pretty, gooey pockets post-bake.
- Watch the Bake Time: Pull the cookies from the oven just as the edges are golden and the centers look barely set—they’ll finish setting as they cool, keeping them ultra-soft and chewy.
How to Serve Pumpkin S’mores Cookies
Garnishes
For bakery-style flair, lightly sprinkle every warm cookie with a few extra mini marshmallows, more chocolate chips, and a dusting of crushed graham cracker. This not only ups the gooey-wow factor but also makes them look utterly tempting on the cookie plate!
Side Dishes
Pair these cookies with a mug of hot cocoa, spiced chai latte, or even a tall glass of cold milk for the ultimate s’mores cookie experience. They also go beautifully alongside fall fruit, a caramel apple, or with your favorite pumpkin ice cream for an over-the-top dessert plate.
Creative Ways to Present
Package Pumpkin S’mores Cookies in cute cellophane bags tied with rustic twine and a cinnamon stick for edible gifts, or stack them high on a cake stand with a mini pumpkin centerpiece for the perfect party display. For extra fun, set out a DIY “s’mores cookie bar” where guests can add extra toppings to their warm cookies!
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to four days. Place a slice of sandwich bread in the container—the cookies will stay soft and moist while the bread collects excess air moisture.
Freezing
You can freeze Pumpkin S’mores Cookies baked or as dough balls! For best results, flash-freeze unbaked dough balls on a tray, then transfer to a freezer bag; bake straight from the freezer, adding an extra minute or two. Frozen baked cookies can be thawed at room temp or quickly rewarmed for instant gooey goodness.
Reheating
To restore maximum gooeyness, pop leftover cookies in the microwave for 5–8 seconds or warm in a 300°F oven for a couple of minutes. Melted marshmallows and chocolate always taste better a little warm!
FAQs
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Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! Just make sure your fresh pumpkin purée is thick, not watery. If it’s a bit liquidy, drain it with cheesecloth or gently simmer to reduce excess moisture. This helps your Pumpkin S’mores Cookies bake up soft, not cakey.
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What’s the best way to keep marshmallows from melting too much in the oven?
For the prettiest gooey marshmallow pockets, gently fold them in at the end, and always add a few more on top of each cookie just before baking—these’ll toast up nicely and give your Pumpkin S’mores Cookies that classic s’mores look.
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Can I make these cookies ahead for a party?
Definitely! Make the dough up to two days in advance and chill in the fridge. You can also bake them the night before—just store tightly covered, and they’ll stay soft and fresh for your guests.
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Can I double the recipe for a big crowd?
You sure can! The recipe doubles (and even triples) easily. Use a stand mixer for large batches to save your arms, and bake in batches or on two racks, rotating halfway for even doneness.
Final Thoughts
There’s just something magical about Pumpkin S’mores Cookies — all the best flavors of fall and summer marshmallow cookouts, wrapped up in a tender, just-baked treat! Whether you’re sharing them with friends or sneaking a warm one straight from the oven, I hope this recipe brings a big smile to your face. Happy baking, and let me know how your batch turns out!
Print
Pumpkin S’mores Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 Cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin s’mores cookies that blend the flavors of fall with the classic campfire treat. These soft and chewy cookies are perfect for autumn gatherings or cozy nights at home.
Ingredients
Main Cookie Dough:
- 1 cup unsalted butter at room temperature
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 egg large
- 1 Teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- 1/2 Teaspoon salt
Mix-Ins and Toppings:
- 1 cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers broken into small pieces
- 1 Teaspoon food coloring orange, optional
- Optional Toppings:
- 1/2 cup chocolate chips
- mini marshmallows
- graham crackers crushed
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Combine Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined (add the orange food coloring if desired).
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- Add Mix-Ins: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Form and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet. Top with extra marshmallows, chocolate chips, and graham crackers. Bake for 12-14 minutes.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring to a wire rack. Serve at room temperature.
Notes
- For a gooey s’mores effect, slightly underbake the cookies.
- Store any leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 Cookie
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
