Introduction

These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with classic s’mores ingredients for a fall-inspired treat. Soft and chewy with melty chocolate and gooey marshmallows, they’re perfect for sharing or enjoying by the fire.

A cooling rack holds thirteen golden-brown pumpkin cookies scattered with white melted marshmallows, dark brown chocolate chips, and light beige broken graham cracker pieces, all creating a textured and chunky surface. The cookies are soft and uneven in shape, arranged casually over a dark wooden table which is replaced with white marbled texture. Around the rack are loose mini white marshmallows, chocolate chips, broken graham crackers, and a small orange pumpkin on the left. On the right side, a white bowl with a blue rim holds bright orange pumpkin puree, sitting on a small white square coaster, near pine cones and a glass jar containing chocolate chips on a mustard yellow cloth with fringe. Autumn red-orange leaves add a warm, seasonal touch peeking from the top edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (at room temperature)
¾ cup brown sugar (packed)
¼ cup granulated sugar
½ cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup chocolate chips
1 cup mini marshmallows
8 graham crackers (broken into small pieces)
1 teaspoon food coloring (orange, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Beat in the pumpkin puree, egg, vanilla extract, and orange food coloring if using, until well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Step 6: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
Step 7: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Press a few extra marshmallows, chocolate chips, or graham cracker pieces on top of each cookie dough ball.
Step 9: Bake for 12 to 14 minutes, until the edges are golden but the centers remain soft.
Step 10: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey marshmallows, press more on top halfway through baking.
Use gluten-free flour to make these cookies gluten-free.
Add chopped nuts like pecans for added crunch.
Swap pumpkin pie spice for cinnamon and nutmeg if you don’t have a spice blend on hand.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months and thaw at room temperature before serving. Reheat slightly in the microwave for a warm, melty treat.

How to Serve

The image shows three soft, thick pumpkin cookies with visible layers and textures, each cookie having a warm orange color with chocolate chips scattered throughout and melted white marshmallow spots on top. The first cookie in the front center has a slightly cracked surface revealing gooey marshmallow inside, the second cookie to the right has small white marshmallows and crumbly pieces of graham cracker on top, and the third cookie is partially visible near the bottom with similar chocolate chips and marshmallows. Surrounding the cookies are small white marshmallows scattered randomly, a clear jar filled with chocolate chips on the left, an orange pumpkin placed in the back middle, pine cones, and a white bowl filled with marshmallows on the right, all set on a white marbled surface that enhances the warm, cozy autumn feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is what the recipe intends for.

What if I don’t have pumpkin pie spice?

You can make your own by mixing cinnamon, nutmeg, ginger, and cloves or substitute with just cinnamon and nutmeg for a similar warm flavor.

Pumpkin S’mores Cookies Recipe

Print Recipe

★★★★★

4.4 from 149 reviews

Delight in these Pumpkin S’mores Cookies, a perfect blend of seasonal pumpkin flavor with classic s’mores ingredients like chocolate, marshmallows, and graham crackers. Soft, chewy, and packed with fall spices, these cookies bring a cozy twist to your cookie jar and are ideal for festive gatherings or an indulgent treat.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 Cup unsalted butter (at room temperature)
¾ Cup brown sugar (packed)
¼ Cup granulated sugar
½ Cup pumpkin puree
1 large egg
1 Teaspoon vanilla extract
1 Teaspoon orange food coloring (optional)

Dry Ingredients

2 ¼ Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon pumpkin pie spice
½ Teaspoon salt

Add-ins

1 Cup chocolate chips
1 Cup mini marshmallows
8 graham crackers (broken into small pieces)
Extra chocolate chips, mini marshmallows, and crushed graham crackers for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of cookies.
Cream 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, about 3-4 minutes.
Combine Wet Ingredients: Beat in the pumpkin puree, large egg, and vanilla extract until well combined. If using, add the orange food coloring at this stage for a vibrant fall color.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening and spices.
Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to over mix to keep the cookies tender.
Fold in S’mores Ingredients: Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces to distribute them evenly throughout the dough.
Portion Dough: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading.
Add Toppings: Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces into the top of each dough ball for an attractive and indulgent finish.
Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden and the centers are still soft and slightly puffy.
Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Serve: Enjoy your pumpkin s’mores cookies as a seasonal treat alongside a warm beverage or as a delightful snack anytime.

Notes

Do not over mix the dough once the dry ingredients are added to avoid tough cookies.
If you want deeper orange color, adding the optional food coloring is recommended.
Use fresh pumpkin puree, not pumpkin pie filling, for best results.
Make sure the butter is at room temperature to ensure proper creaming with the sugars.
You can substitute mini marshmallows with regular ones cut into smaller pieces if unavailable.
Store cookies in an airtight container at room temperature for up to 3 days.

Keywords: Pumpkin cookies, S’mores cookies, Fall desserts, Halloween treats, Chocolate chip cookies, Marshmallow cookies, Graham cracker cookies