If you’re looking for a fall treat that blends nostalgic campfire goodness with the cozy embrace of autumn, Pumpkin S’mores Cookies are about to become your new obsession! Think soft, pumpkin-spiced cookies studded with melty chocolate, gooey marshmallows, and buttery graham cracker pieces — basically, your favorite childhood s’mores reinvented for sweater weather. These cookies are insanely easy to whip up, and they smell so inviting in the oven, they practically summon the family to the kitchen before you even have a chance to set out the milk.

Pumpkin S’mores Cookies Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what makes these cookies sing! Each ingredient in Pumpkin S’mores Cookies plays a vital part, from giving melt-in-your-mouth softness to providing that classic s’mores flavor twist. Stock up on these staples; every one is essential to pulling off the perfect batch!

1 cup unsalted butter, softened: Ensures rich flavor and that perfectly chewy, tender crumb we all love.
3/4 cup packed brown sugar: Infuses a warm, caramelized sweetness and helps keep the cookies soft.
1/4 cup granulated sugar: Balances the moisture in the dough and aids in creating those slightly crisp edges.
1/2 cup pumpkin puree: Brings moisture and that signature autumn flavor that sets these cookies apart.
1 large egg: Adds structure and helps the dough hold together beautifully.
1 teaspoon vanilla extract: Rounds out the flavors with a lovely aromatic note.
2 1/4 cups all-purpose flour: Forms the sturdy backbone of the cookies without making them dense.
1 teaspoon baking soda: Gives the cookies just the right lift and height.
1 teaspoon pumpkin pie spice: The aromatic heart of this recipe — all those warm, toasty spices in one spoonful.
1/2 teaspoon salt: Enhances all the other flavors and keeps the sweetness in check.
1 cup semi-sweet chocolate chips: Lends decadent pockets of melty chocolate — the true s’mores essence.
1 cup mini marshmallows: Bring gooey, sticky bites that create that unmistakable s’mores texture.
8 graham crackers, broken into small pieces: Delivers classic crunch and golden flavor throughout every cookie.

How to Make Pumpkin S’mores Cookies

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C), then line a couple of baking sheets with parchment paper. Lining the sheets helps prevent sticking and makes cleanup practically effortless — trust me, with these cookies, you don’t want to waste a single crumb!

Step 2: Cream the Wet Ingredients

In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy. This step is key for creating that beautiful, tender cookie texture in your Pumpkin S’mores Cookies, so don’t rush it! Once everything’s creamy, mix in the pumpkin puree, egg, and vanilla until it’s all smooth.

Step 3: Blend the Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, pumpkin pie spice, and salt. Even distribution ensures every bite is perfectly spiced and rises just right. Gradually add the dry mix to the wet ingredients, stirring gently until just combined (no over-mixing, or you’ll lose the soft cookie magic).

Step 4: Stir In the S’mores Goodies

Now for the fun part! Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces. Try not to overwork the dough — fold just until everything’s dispersed to keep those marshmallows from melting prematurely.

Step 5: Scoop and Decorate the Dough

Drop rounded tablespoons of dough onto your prepared baking sheets, aiming for 2-inch spacing to allow for spreading. For that just-from-the-bakery look, press a few extra chocolate chips, marshmallows, or graham cracker crumbs on top of each cookie. This tiny step makes a big difference in their final gooey, gorgeous appeal.

Step 6: Bake to Perfection

Slide the trays into the oven and bake for 12–14 minutes. The edges should look lightly golden while the centers are still a touch soft — they’ll firm up as they cool. Resist the urge to overbake! Cool them on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. The marshmallows will set delicately, and you’ll have that irresistible s’mores gooeyness with a chewy pumpkin cookie base.

How to Serve Pumpkin S’mores Cookies

Garnishes

Sprinkle a pinch of flaky sea salt or a dusting of cinnamon on top right as they come out of the oven. It’ll highlight those chocolate and pumpkin notes, taking your Pumpkin S’mores Cookies from great to truly bakery-worthy. You can even press in a final marshmallow or graham piece for extra eye appeal before serving!

Side Dishes

Nothing pairs better with Pumpkin S’mores Cookies than an ice-cold glass of milk or a hot mug of cocoa. On crisp fall days, try serving them alongside warm apple cider or a robust pumpkin spice latte for the ultimate seasonal treat.

Creative Ways to Present

For a fun twist, stack a few cookies and tie them with twine for simple gift-giving — they’re adorable in cellophane bags. Or sandwich a scoop of vanilla ice cream between two Pumpkin S’mores Cookies for a decadent, chilly dessert everyone will remember!

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to four days. The marshmallows may soften a bit over time, but the flavors only get cozier as they meld together — just like a day-old s’mores by the fire!

Freezing

If you want to have Pumpkin S’mores Cookies on hand for unexpected cravings, freeze the unbaked dough balls on a tray until solid, then move them to a zip-top freezer bag. Bake straight from the freezer, adding just a minute or two to the baking time for fresh, gooey cookies whenever you want.

Reheating

Refresh room-temp cookies by popping them in the microwave for 8–10 seconds or in a warm oven for a couple of minutes. Those marshmallows will melt again slightly, bringing back that just-baked, gooey texture you can’t resist!

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with plain pumpkin puree for these Pumpkin S’mores Cookies. Pumpkin pie filling is pre-sweetened and spiced, which can alter the finished texture and throw off the flavor balance.

How do I prevent the marshmallows from melting all over the pan?

Gently fold the marshmallows into the dough and avoid placing them on the very edges of the cookies. Pressing extras on top right before baking ensures they brown beautifully instead of vanishing into caramel puddles.

Can I use gluten-free flour?

Absolutely! Substitute an all-purpose gluten-free flour blend at a 1:1 ratio. The texture might be slightly different, but your Pumpkin S’mores Cookies will still be delicious and festive.

Do these cookies travel well for parties or lunchboxes?

They hold up surprisingly well in a sturdy container, making them perfect for bake sales, picnics, or sharing at work. Just let them cool completely before packing so the gooey bits set up nicely.

How can I make these cookies extra gooey?

For ooey-gooiest results, add a few extra mini marshmallows and chocolate chips on top of each dough ball before baking. Serve while they’re still slightly warm for maximum goo factor!

Final Thoughts

If you’re craving that nostalgic s’mores experience with an autumn twist, you have to give Pumpkin S’mores Cookies a try. They’re cozy, crowd-pleasing, and absolutely irresistible — perfect for chilly nights, bake sales, or whenever you need a sweet pick-me-up. Let me know if you make them — I can’t wait to hear if they become a new favorite in your kitchen!

Pumpkin S’mores Cookies Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 32-34 minutes
Yield: 24 cookies 1x
Diet: Non-Vegetarian

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Description

These Pumpkin S’mores Cookies are a delightful fall treat that combines the flavors of pumpkin spice, chocolate, marshmallows, and graham crackers in a soft and chewy cookie.

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
8 graham crackers, broken into small pieces

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Instructions

Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together wet ingredients: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla until smooth.
Combine dry ingredients: In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually add to wet ingredients, mixing until just combined.
Add mix-ins: Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces.
Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 12–14 minutes until edges are lightly golden.
Cool: Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.