These Pumpkin S’mores Cookies combine the best of both worlds—classic autumn pumpkin spice and the nostalgic flavors of gooey campfire s’mores. Soft and chewy with melty chocolate chips, toasted marshmallows, and crunchy graham cracker pieces, each bite is a cozy mix of fall and summer traditions. Perfect for Halloween parties, Thanksgiving dessert tables, or simply as a weekend baking project, these cookies are guaranteed to disappear fast!
Why You’ll Love This Recipe
- Soft & Gooey: Pumpkin puree makes the cookies tender and moist.
- Loaded with S’mores Flavor: Chocolate, marshmallows, and graham crackers in every bite.
- Festive & Fun: Great for fall gatherings, bake sales, and holidays.
- Easy to Make: No chilling required—just mix, bake, and enjoy.
- Family-Friendly Treat: Kids and adults alike will love them.
Ingredients You’ll Need
- 1 cup unsalted butter (room temperature) – for richness and soft texture
- 3/4 cup brown sugar (packed) – adds moisture and caramel-like sweetness
- 1/4 cup granulated sugar – balances sweetness
- 1/2 cup pumpkin puree – keeps cookies moist and adds flavor
- 1 large egg – binds ingredients
- 1 teaspoon vanilla extract – enhances flavor
- 2 1/4 cups all-purpose flour – base of the cookie dough
- 1 teaspoon baking soda – helps cookies rise
- 1 teaspoon pumpkin pie spice – warm seasonal flavor
- 1/2 teaspoon salt – balances sweetness
- 1 cup chocolate chips – melty chocolate goodness
- 1 cup mini marshmallows – gooey texture
- 8 graham crackers, broken into pieces – for crunch
- 1 teaspoon orange food coloring (optional) – adds festive color
- Extra chocolate chips, marshmallows, and graham cracker crumbs for topping
How to Make It
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter & Sugar: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in pumpkin puree, egg, and vanilla (add food coloring if using).
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
- Combine: Gradually add dry mixture to wet ingredients, mixing just until combined.
- Fold In: Gently stir in chocolate chips, marshmallows, and graham cracker pieces.
- Scoop Dough: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Top: Press extra marshmallows, chocolate chips, and graham crumbs into the tops.
- Bake: Bake 12–14 minutes, until edges are golden but centers are soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve: Enjoy at room temperature or slightly warm for gooey marshmallow texture.
Recipe Tips & Tricks
- Don’t overmix the dough—this keeps the cookies soft.
- For extra gooey tops, add more marshmallows halfway through baking.
- Use mini marshmallows instead of large ones—they melt more evenly.
- Chill dough for 20 minutes if it feels sticky before baking.
Recipe Variations & Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute dairy-free butter and chocolate chips.
- Extra Chocolate: Use chunks instead of chips for a bakery-style cookie.
- Nutty Twist: Add 1/2 cup chopped pecans or walnuts for crunch.
Serving Suggestions
These cookies are perfect with a glass of cold milk, hot cocoa, or pumpkin spice latte. Serve them warm for a gooey s’mores experience, or arrange them on a dessert platter with brownies and pumpkin bars for a festive fall spread.
Storage, Freezing, & Reheating Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
- Reheating: Warm cookies in the microwave for 10–15 seconds to make marshmallows gooey again.
Recipe FAQs
Can I use large marshmallows instead of mini?
Mini marshmallows work best, but you can cut large marshmallows into smaller pieces if needed.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10 minutes before baking.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices. Use plain pumpkin puree for best results.
How do I keep cookies from spreading too much?
If your dough is too soft, chill it briefly before baking to help cookies hold their shape.
Closing Thoughts
These Pumpkin S’mores Cookies are everything you love about fall and s’mores rolled into one irresistible treat. Soft, chewy, gooey, and spiced to perfection, they’ll quickly become a family favorite. If you bake them, don’t forget to leave a review, snap a photo, and save this recipe to your Pinterest board so you can make them again and again. 🍪🎃🔥