Pumpkin s’mores cookies bring together the cozy charm of fall and the playful nostalgia of campfire treats in one irresistible dessert. Imagine soft, spiced pumpkin cookies studded with gooey marshmallows, melty chocolate chunks, and crunchy graham cracker pieces—this recipe takes the classic cookie to the next level. Whether you’re baking for a festive autumn gathering or craving a seasonal twist on your favorite flavors, these cookies are the perfect answer.
They’re easy to make, fun to customize, and guaranteed to disappear quickly from the cookie jar. With the warmth of cinnamon and nutmeg paired with the indulgent richness of chocolate and toasted marshmallow, they’re a fall favorite in the making.
Table of Contents
Why You’ll Love It
- Ultimate fall flavors: Pumpkin spice, gooey marshmallows, rich chocolate, and crunchy graham crackers all in one bite.
- Soft and chewy texture: Thanks to the pumpkin and just the right balance of ingredients.
- Kid-friendly & crowd-pleasing: These cookies are fun, festive, and always a hit at gatherings.
- No fancy tools needed: Just basic pantry staples and a mixing bowl.
- Customizable: Add nuts, swap chocolates, or toast the marshmallows for extra flair.
Ingredients
Here’s everything you need to whip up a batch of delicious pumpkin s’mores cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter, melted and cooled slightly
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup semisweet or dark chocolate chunks
- ¾ cup mini marshmallows
- ½ cup crushed graham crackers (plus extra for topping)
Optional:
- Extra mini marshmallows for pressing on top
- A sprinkle of flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare the wet ingredients: In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and well combined.
- Mix the dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry: Gradually stir the dry mixture into the wet ingredients using a spatula or wooden spoon. Mix just until no dry flour remains—do not overmix.
- Fold in the mix-ins: Gently fold in chocolate chunks, mini marshmallows, and crushed graham crackers.
- Scoop the dough: Use a cookie scoop or tablespoon to drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Optional toppings: Press a few extra marshmallows and graham crumbs into the tops for a bakery-style finish.
- Bake: Bake for 10–12 minutes, or until the edges are set and the tops look slightly underbaked. The cookies will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve and enjoy! Best served warm when the marshmallows are gooey and chocolate is melty.
Recipe Details
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: Makes about 18–20 cookies
Serving Suggestions
- Serve warm: Enjoy these pumpkin s’mores cookies fresh out of the oven when the chocolate is melty and the marshmallows are gooey.
- Pair with a drink: Perfect with a mug of hot cocoa, pumpkin spice latte, or chai tea.
- Make it a dessert board: Include the cookies alongside graham crackers, mini chocolate bars, and roasted marshmallows for a fun fall dessert platter.
- Add ice cream: Sandwich a scoop of vanilla or cinnamon ice cream between two cookies for a seasonal ice cream sandwich.
- Take them to-go: Wrap a few in parchment and tie with twine for fall bake sales, lunchbox treats, or cozy picnic snacks.
Nutrition Facts (per cookie, approximate)
- Calories: 160
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Sugar: 14g
- Fiber: 1g
- Protein: 2g
Note: Nutritional values may vary based on specific ingredients used.
Tips & Variations
🍪 Expert Tips
- Blot the pumpkin: For a firmer cookie, lightly blot the pumpkin puree with paper towels before mixing to reduce excess moisture.
- Chill if needed: If the dough feels too soft to scoop, chill it for 20–30 minutes to make it easier to handle.
- Don’t overbake: Cookies may look slightly underdone when you pull them out—this keeps them soft and chewy.
🔄 Variations
- Add white chocolate: Swap half of the semisweet chocolate with white chocolate chips for extra sweetness.
- Make it gluten-free: Use a 1:1 gluten-free baking flour and gluten-free graham crackers.
- Campfire flair: Lightly torch the tops of the marshmallows with a kitchen torch after baking for a toasted s’mores effect.
Pumpkin S’mores Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk pumpkin, melted butter, sugars, egg yolk, and vanilla.
- In another bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine dry ingredients with wet until just mixed.
- Fold in chocolate, marshmallows, and graham cracker crumbs.
- Scoop dough onto baking sheet and press in extra toppings if desired.
- Bake 10–12 minutes until edges are set but centers are slightly soft.
- Cool for 5 minutes on pan before transferring to wire rack.
Notes
❓FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s puréed and strained well to remove excess water.
How should I store these cookies?
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Can I double the recipe?
Absolutely! This recipe scales well—just be sure to bake in batches.
Conclusion
These pumpkin s’mores cookies are the perfect way to blend the warmth of autumn spices with the gooey goodness of your favorite campfire treat. With every bite, you get soft pumpkin cookie texture, melty chocolate, toasted marshmallow sweetness, and a satisfying graham cracker crunch. Whether you’re baking for a Halloween party, Thanksgiving dessert table, or a cozy night in, these cookies will quickly become a seasonal staple.