Name: Pumpkin S’mores Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 cup unsalted butter, softened; 1 cup light brown sugar, packed; ½ cup granulated sugar; ¾ cup pumpkin puree; 1 large egg; 2 teaspoons vanilla extract; 1 cup semisweet chocolate chunks; 1 cup mini marshmallows; ¾ cup graham cracker crumbs

Hey y'all! If you're craving gooey, chocolatey cookies with a cozy autumn twist, these Pumpkin S’mores Cookies are exactly what you need. Combining the warmth of spiced pumpkin with melty chocolate and toasted marshmallow, this treat brings the campfire right to your kitchen. Whether you're whipping up a batch for fall gatherings, movie nights, or just an afternoon snack, these cookies are sure to delight. Grab your apron – let's get cooking!

Why You'll Love This Pumpkin S’mores Cookies Recipe

Soft, chewy, and packed with classic s’mores flavor and fall spices.
Super easy to make with simple ingredients.
Perfect for holiday parties, bake sales, or cozy nights in.
Each bite is loaded with gooey marshmallow and rich chocolate chunks.
The pumpkin keeps the cookies moist and tender for days.

Pumpkin S’mores Cookies Ingredients

½ cup (115g) unsalted butter, softened
½ cup (110g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg yolk
⅓ cup (80g) canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1 ¼ cups (160g) all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
¾ cup (130g) semi-sweet chocolate chips or chopped chocolate
½ cup mini marshmallows (plus extra for topping)
½ cup (40g) graham cracker pieces

How to Make Pumpkin S’mores Cookies

Step 1: Prep Your Oven and Ingredients

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Let your butter come to room temperature if needed.

Step 2: Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Add the egg yolk, pumpkin puree, and vanilla extract. Mix until well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.

Step 4: Fold in the Goodies

Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces with a wooden spoon or spatula.

Step 5: Scoop and Top Cookies

Use a cookie scoop or tablespoon to drop 2-tablespoon sized portions of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Top each with a few extra mini marshmallows for oozy tops.

Step 6: Bake Pumpkin S’mores Cookies

Bake for 10-12 minutes, or until the edges are just set and the marshmallows are golden (don’t overbake!).
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.

Notes for the Best Pumpkin S’mores Cookies

Blot your pumpkin puree with paper towels to remove excess moisture; too much moisture can lead to cakey cookies. Learn more about baking with pumpkin here.
Use chopped chocolate for extra-melty pockets of chocolate.
Chill the dough for 30 minutes if you want slightly thicker cookies.

Pumpkin S’mores Cookies Variations

Gluten-Free: Substitute all-purpose flour with your favorite gluten-free blend.
White Chocolate: Swap in white chocolate chips for a sweeter twist.
Nutty S’mores: Add chopped pecans or walnuts for extra crunch and earthiness.

Equipment for Pumpkin S’mores Cookies

Mixing bowls
Hand or stand mixer
Wooden spoon or spatula
Measuring cups and spoons
Baking sheets
Parchment paper
Wire cooling rack

How to Store Pumpkin S’mores Cookies

Store cooled cookies in an airtight container at room temperature for up to 4 days.
To freeze, layer in an airtight container with parchment between cookies for up to 2 months. Thaw at room temperature.

Serving & Pairing Ideas for Pumpkin S’mores Cookies

Pair with hot cocoa, chai tea, or a tall glass of cold milk for the ultimate cozy treat.
Top warm cookies with a scoop of vanilla ice cream for a decadent fall dessert.
Pack in lunchboxes or share at autumn picnics and potlucks.

Pro Tips for Perfect Pumpkin S’mores Cookies

Don’t overbake; cookies should look slightly underdone in the center for soft, gooey results. See more cookie tips here.
Let cookies cool at least 5 minutes on the tray before moving them to prevent breaking apart.
For extra flavor, toast the marshmallows on top with a kitchen torch after baking. Get even more pro cookie advice here.

Pumpkin S’mores Cookies FAQ

Can I use fresh pumpkin instead of canned?
Yes, but make sure to roast and puree it, and blot extra moisture well so the cookies aren't too wet.
Can I make these Pumpkin S’mores Cookies in advance?
Absolutely! You can freeze the dough balls and bake directly from frozen, adding a minute or two to the bake time.
Are Pumpkin S’mores Cookies safe for nut allergies?
This recipe doesn’t include nuts, but always double-check marshmallows and chocolates for cross-contamination if needed.

Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 25-30 minutes

Pumpkin S’mores Cookies