These Pumpkin S’mores Cookies combine everything you love about classic s’mores with the cozy flavors of pumpkin spice. Made with soft pumpkin cookie dough, rich chocolate chips, crunchy graham crackers, and gooey mini marshmallows, these cookies are the perfect treat for autumn baking.
Each bite delivers a delicious mix of buttery sweetness, warm pumpkin spice, melted chocolate, and toasted marshmallow goodness. Whether you’re baking for a fall gathering, a Halloween party, or a cozy evening at home, these easy pumpkin s’mores cookies are sure to become a seasonal favorite.
Why You’ll Love These Pumpkin S’mores Cookies
– Perfect fall flavor: Pumpkin puree and pumpkin pie spice bring warmth to every bite.
– Soft and chewy texture: The cookies have tender centers with lightly golden edges.
– Classic s’mores ingredients: Chocolate, marshmallows, and graham crackers create that familiar campfire-inspired flavor.
– Easy to make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
– Great for sharing: These cookies are wonderful for parties, bake sales, holiday dessert trays, or homemade gifts.
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup pumpkin puree
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon salt
– 1 cup chocolate chips
– 1 cup mini marshmallows
– 1/2 cup crushed graham crackers
How to Make Pumpkin S’mores Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This helps create a soft, tender cookie texture.
Step 3: Add the Wet Ingredients
Add the pumpkin puree, egg yolk, and vanilla extract. Mix until everything is well combined and the mixture looks smooth.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Mixing these ingredients separately helps distribute the leavening and spices evenly throughout the dough.
Step 5: Combine the Dough
Gradually add the dry ingredients to the wet mixture. Stir until a soft cookie dough forms, taking care not to overmix.
Step 6: Add Chocolate and Graham Crackers
Fold in the chocolate chips and crushed graham crackers until evenly distributed throughout the dough. Reserve a few chocolate chips and graham cracker pieces for decorating the cookies if desired.
Step 7: Chill the Dough
Refrigerate the cookie dough for 30 minutes. Chilling helps the dough firm up, making it easier to scoop and helping the cookies maintain their shape during baking.
Step 8: Scoop the Cookies
Scoop generous tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
Step 9: Bake the Cookies
Bake for 10–12 minutes, until the cookie edges begin to set. The centers may still look slightly soft at this stage.
Carefully remove the baking sheet from the oven and gently press a few mini marshmallows and extra chocolate chips onto each cookie.
Step 10: Add the Marshmallows
Return the cookies to the oven for another 2–3 minutes, until the marshmallows soften and the cookie edges turn lightly golden.
Watch closely during this final stage because marshmallows can brown quickly.
Step 11: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This gives them time to set without breaking apart.
Serve slightly warm for the best combination of soft pumpkin cookie, melted chocolate, and gooey marshmallows.
Tips for the Best Pumpkin S’mores Cookies
– Use pumpkin puree, not pumpkin pie filling: Pure pumpkin gives you better control over the sweetness and spice.
– Measure the flour carefully: Too much flour can make the cookies dry or dense. Spoon it into the measuring cup and level it off.
– Chill the dough: Don’t skip the 30-minute chilling period, as it helps control spreading.
– Save some marshmallows for the topping: Adding them near the end of baking helps keep them visible and soft.
– Avoid overbaking: Remove the cookies when the edges are set but the centers still look slightly soft.
– Let the cookies cool briefly: Freshly baked cookies are delicate, so allow them to rest before moving them to a rack.
How to Store Pumpkin S’mores Cookies
Allow the cookies to cool completely before storing them in an airtight container at room temperature for up to 3 days. The marshmallows may become firmer as the cookies sit, but the cookies will still be delicious.
For longer storage, freeze the cooled cookies in a freezer-safe container for up to 2 months for best quality. Separate layers with parchment paper to prevent sticking.
To enjoy them warm, microwave an individual cookie for about 5–10 seconds, checking carefully so the marshmallows don’t become too hot.
You can also prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. If it becomes very firm, let it sit at room temperature briefly before scooping.
Delicious Variations
Extra Chocolate Pumpkin Cookies: Use a mixture of milk chocolate and semi-sweet chocolate chips for extra richness.
Dark Chocolate S’mores Cookies: Replace the regular chocolate chips with dark chocolate chips for a deeper chocolate flavor.
Cinnamon Pumpkin Cookies: Add a small pinch of extra cinnamon to emphasize the warm fall spices.
Graham Cracker Topping: Sprinkle additional crushed graham crackers over the cookies just before serving for a little extra crunch.
Stuffed S’mores Cookies: Enclose a small piece of chocolate in the center of each dough portion for a gooey chocolate surprise.
White Chocolate Pumpkin Cookies: Replace some of the chocolate chips with white chocolate chips for a sweeter, creamier flavor.
Frequently Asked Questions
Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly. Make sure you choose plain pumpkin puree rather than pumpkin pie filling, which usually contains added sugar and spices.
Why are my pumpkin cookies too soft?
Pumpkin adds moisture to cookie dough, so these cookies naturally have a softer texture. Make sure you measure the flour accurately, chill the dough, and allow the cookies to cool on the baking sheet before transferring them.
Can I make the dough ahead of time?
Yes. Cover the dough and refrigerate it for up to 24 hours before baking. Chilled dough may be firmer, so allow it to soften slightly if necessary before scooping.
Can I use large marshmallows instead of mini marshmallows?
Mini marshmallows are easiest to distribute over the cookies. If using large marshmallows, cut them into smaller pieces so they melt more evenly.
How do I keep the marshmallows from melting too much?
Add the marshmallows during the final 2–3 minutes of baking, as directed. This helps them soften and become lightly toasted without disappearing completely into the cookies.
Can I freeze the cookie dough?
Yes. Scoop the dough into portions and freeze them on a tray until firm, then transfer them to a freezer-safe container. Bake from frozen, adding a little extra baking time as needed, and add the marshmallows near the end.
Final Thoughts
Pumpkin S’mores Cookies are a delicious way to celebrate fall baking. With warm pumpkin spice, soft cookie centers, rich chocolate, crunchy graham crackers, and gooey marshmallows, they bring the flavors of a cozy autumn evening into every bite.
Make a batch for your next fall gathering, share them with friends, or enjoy one warm with a cup of coffee or hot chocolate. These sweet, chewy cookies are a seasonal treat worth making again and again!