There is something truly magical about Pumpkin S’mores Cookies that combines the cozy warmth of autumn flavors with the nostalgic fun of a campfire treat. Imagine soft, pumpkin-spiced dough studded with melted chocolate chips, gooey marshmallows, and crunchy graham cracker pieces all baked to perfection. These cookies balance the creamy richness of pumpkin with the classic sweetness of s’mores, creating an irresistible treat that’s perfect for sharing with friends or comforting yourself on a chilly day. Whether you’re a pumpkin lover or a s’mores fanatic, these Pumpkin S’mores Cookies bring the best of both worlds into one delightful bite.

Pumpkin S'mores Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first step to making these scrumptious Pumpkin S’mores Cookies. Each contributes uniquely to the flavor, texture, or festive look—pumpkin puree adds moisture and autumnal depth, while graham crackers and marshmallows bring that signature s’mores crunch and sweetness.

1 Cup unsalted butter (room temperature): Creates a rich, tender cookie base that helps everything come together smoothly.
¾ Cup brown sugar (packed): Adds moist sweetness and a hint of caramel flavor, essential for that deep cookie taste.
¼ Cup granulated sugar: Gives a touch of extra sweetness and helps with cookie spread.
½ Cup pumpkin puree: The star ingredient that lends moisture and that iconic fall flavor.
1 large egg: Binds the ingredients together and contributes to the soft texture.
1 Teaspoon vanilla extract: Brings warmth and enhances all the other flavors beautifully.
2 ¼ Cups all-purpose flour: Forms the structure for the cookies, balancing moisture perfectly.
1 Teaspoon baking soda: Helps cookies rise and develop a tender crumb.
1 Teaspoon pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves to deepen the pumpkin flavor.
½ Teaspoon salt: Balances sweetness and enhances overall flavor complexity.
1 Cup chocolate chips: Melts into luscious pockets of chocolate throughout.
1 Cup mini marshmallows: Adds irresistible gooeyness and the classic campfire s’mores feel.
8 graham crackers (broken into small pieces): Provides that signature crunchy texture and sweet, honeyed flavor.
1 Teaspoon orange food coloring (optional): Gives your cookies a festive, vibrant touch perfect for the season.

How to Make Pumpkin S’mores Cookies

Step 1: Preheat Your Oven

Begin by setting your oven to 350°F and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.

Step 2: Cream the Butter and Sugars

In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air into the dough, giving your cookies a soft, tender texture.

Step 3: Add Pumpkin, Egg, and Vanilla

Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined. If you want that pop of bright orange, mix in the optional food coloring here. This stage blends all those warm, cozy flavors perfectly.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Combining them this way ensures even distribution of the leavening and spices throughout your dough.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined — be gentle to avoid overworking the dough, which could make your cookies tough.

Step 6: Fold in the Fun Stuff

Now for the best part: gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces. These goodies make each bite an adventure, delivering melty chocolate, sweet marshmallows, and crunchy bits.

Step 7: Form Your Cookies

Drop rounded tablespoons of cookie dough onto your prepared baking sheet, spacing them about 2 inches apart so they have room to spread. For an extra-special touch, press a few extra marshmallows, chocolate chips, and graham cracker pieces on top of each dough ball.

Step 8: Bake to Perfection

Bake for 12 to 14 minutes until the edges are golden and the centers are still soft. This careful timing ensures your Pumpkin S’mores Cookies stay tender with a slight chew, not overly crunchy.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack. Then, serve them at room temperature to fully enjoy that melty, gooey s’mores goodness with the perfect pumpkin twist.

How to Serve Pumpkin S’mores Cookies

Garnishes

Sprinkle a few extra mini marshmallows or graham cracker crumbs on top before serving to make your Pumpkin S’mores Cookies look as good as they taste. A light dusting of pumpkin pie spice or cinnamon sugar can also add a cozy aroma and inviting presentation.

Side Dishes

These cookies pair beautifully with a warm cup of spiced chai tea, hot chocolate, or even a creamy latte. For a playful twist, serve alongside sliced apples or a handful of toasted pecans for added texture and seasonal flair.

Creative Ways to Present

For parties or special occasions, stack your Pumpkin S’mores Cookies with layers of marshmallow fluff or cream cheese frosting for a decadent cookie sandwich. Alternatively, drizzle melted chocolate or caramel sauce over the top for a gorgeous finishing touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin S’mores Cookies keep their delightful texture and flavor when stored in an airtight container at room temperature for up to 3 days. This makes them perfect for enjoying a couple days after you bake or for sharing with friends.

Freezing

If you want to save these cookies for later, freeze them in a sealed container or freezer bag for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking and maintain their shape and taste.

Reheating

Warm frozen or leftover cookies briefly in the microwave for 10 to 15 seconds to revive that gooey marshmallow and melty chocolate effect. Avoid overheating to keep the cookies soft and delicious.

FAQs

Can I use canned pumpkin or fresh pumpkin puree?

Canned pumpkin puree works perfectly here for convenience and consistent moisture. However, if you have fresh pumpkin puree, make sure it’s well-cooked and strained for the best texture.

What can I substitute for mini marshmallows?

If mini marshmallows aren’t available, you can chop up regular-sized marshmallows or use marshmallow fluff added after baking for that signature gooeyness.

Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free all-purpose flour blend and ensure your other ingredients like baking soda and spices are gluten-free certified for a safe and tasty alternative.

How do I prevent the marshmallows from burning?

Pressing some marshmallows into the dough and the tops just before baking helps them melt gently without becoming too dark. Baking at 350°F and watching time closely is key.

Why do my cookies spread too much?

If your cookies spread excessively, try chilling the dough for 30 minutes before baking or reducing butter slightly. Also, make sure you measure flour accurately to maintain the right dough consistency.

Final Thoughts

If you’re craving something that captures the essence of fall and the fun of s’mores in one bite, give these Pumpkin S’mores Cookies a try. They’re a heartwarming treat that brings that perfect mix of flavors and textures everyone will love. Trust me, once you make them, these cookies will quickly become a new seasonal favorite to enjoy again and again.

Pumpkin S’mores Cookies Recipe

★★★★★

5.1 from 13 reviews

Author: Victor
Total Time: 27-29 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin S’mores Cookies combine the warm, cozy flavors of pumpkin and pumpkin spice with the nostalgic taste of classic s’mores. Soft and chewy cookies are loaded with chocolate chips, mini marshmallows, and crunchy graham cracker pieces, making them the perfect treat for fall or any time you’re craving a sweet, festive cookie.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Cream butter and sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Combine wet ingredients: Beat in the pumpkin puree, large egg, and vanilla extract (add the orange food coloring here if using) until the mixture is fully combined and smooth.
Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute all dry components.
Mix dry into wet: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Fold in mix-ins: Gently fold in 1 cup of chocolate chips, 1 cup mini marshmallows, and the broken graham cracker pieces, distributing them evenly throughout the dough.
Form cookie dough balls: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Add toppings: Press a few extra marshmallows, chocolate chips, and crushed graham cracker pieces on top of each cookie dough ball for added texture and flavor.
Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden brown while the centers remain soft and slightly undercooked for a chewy texture.
Cool the cookies: Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serve: Serve the pumpkin s’mores cookies at room temperature to enjoy the perfect soft, gooey texture and rich flavor.

Notes

You can omit the orange food coloring if you prefer a more natural pumpkin cookie color.
For extra gooey marshmallows, add some mini marshmallows on top immediately after baking while the cookies are warm.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Use fresh pumpkin puree for best flavor; canned pumpkin puree also works well.
Adjust pumpkin pie spice to taste, adding more for a stronger autumnal flavor.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 110mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: pumpkin s’mores cookies, pumpkin cookies, s’mores dessert, fall cookies, pumpkin spice cookies, chocolate chip cookies, marshmallow cookies, graham cracker cookies