If you are looking for the ultimate fall treat, these Pumpkin S’mores Cookies are exactly what you need. Combining the cozy, spiced flavor of pumpkin with the gooey, nostalgic goodness of a campfire s’more, these cookies are guaranteed to become a seasonal favorite in your kitchen.
Why You Will Love This Recipe
There is something magical about the combination of pumpkin puree, warm cinnamon, and melted marshmallows. These Pumpkin S’mores Cookies offer a soft, cake-like texture that pairs perfectly with the crunch of graham crackers and the rich sweetness of chocolate. They are easy to make, require simple ingredients, and bring the outdoor campfire experience right into your home without any of the mess.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup crushed graham crackers
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, pumpkin puree, and vanilla extract. Beat until the mixture is smooth and well combined.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in half of the chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and carefully press a few mini marshmallows, extra chocolate chips, and a sprinkle of crushed graham crackers into the top of each cookie.
- Return the cookies to the oven for 1 to 2 minutes to allow the marshmallows to soften and toast slightly.
- Transfer to a wire rack to cool completely.
Expert Tips / Pro Tips
To get the best texture, make sure you blot your pumpkin puree with a paper towel before adding it to the batter; this removes excess moisture and prevents the cookies from becoming too cakey. For perfectly round cookies, use a large round cookie cutter to “scoot” the cookies into a circle immediately after they come out of the oven. If you want a more pronounced toasted marshmallow flavor, you can use a kitchen torch to lightly brown the marshmallows once the cookies are finished cooling.
Variations & Substitutions
If you prefer a different flavor profile, you can substitute the semi-sweet chocolate chips with milk chocolate or even white chocolate chunks. For a gluten-free version, simply swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend and use gluten-free graham crackers. If you are not a fan of pumpkin pie spice, you can create your own blend using cinnamon, nutmeg, and ground cloves.
Serving Suggestions
These cookies are best served warm, when the chocolate is still melty and the marshmallows are gooey. They pair perfectly with a hot cup of coffee, a spiced chai latte, or a cold glass of milk. For an extra indulgent dessert, serve them alongside a scoop of vanilla bean ice cream for a warm cookie sundae.
Storage, Freezing & Reheating
Store your Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can store them in the refrigerator for up to a week. If you wish to freeze them, place the cooled cookies in a freezer-safe bag for up to 2 months. Reheat them in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes to restore that fresh-out-of-the-oven texture.
Nutrition Information
| Serving Size | 1 Cookie |
| Calories | 185 kcal |
| Total Fat | 7g |
| Sodium | 110mg |
| Total Carbohydrates | 28g |
| Sugars | 18g |
| Protein | 2g |
FAQ
Can I use fresh pumpkin instead of canned?
It is recommended to use canned pumpkin puree because it has a more consistent moisture level. Fresh pumpkin can be quite watery, which might alter the texture of your cookies.
Why did my marshmallows melt away?
Marshmallows melt quickly in high heat. That is why the recipe instructs you to add them toward the very end of the baking process. Only leave them in the oven for 1-2 minutes to ensure they stay fluffy and visible.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just be sure to bring it to room temperature for about 15 minutes before scooping it onto your baking sheet.
Pumpkin S’mores Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, pumpkin pie spice, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chunks and half of the mini marshmallows.
- Scoop rounded tablespoons of dough onto the prepared baking sheets. Press a few extra marshmallows into the top of each cookie dough ball.
- Bake for 10-12 minutes or until the edges are set. Remove from the oven and let cool on the pan for 5 minutes before transferring to a wire rack.