Article Introduction
Pumpkin s’mores cookies are the answer to every fall craving I’ve ever had. Think of a cool October night, the scent of campfires in the air, and sticky marshmallows sandwiched between chocolate and graham crackers. That memory inspired me to blend two of my favorite seasonal desserts into one: pumpkin cookies and classic s’mores. These cookies are crisp-edged, gooey-centered, and filled with the flavors of fall—spice, pumpkin, and toasty sweetness. Whether you’re baking for a party or just want something cozy after dinner, this recipe brings a bit of fireside magic to your kitchen with every batch.
Pumpkin S’mores Cookies
Ingredients
- 1 Cup unsalted butter at room temperature
- ▢¾ Cup brown sugar packed
- ▢¼ Cup granulated sugar
- ▢½ Cup pumpkin puree
- ▢1 egg large
- ▢1 Teaspoon vanilla extract
- ▢2 ¼ Cups all-purpose flour
- ▢1 Teaspoon baking soda
- ▢1 Teaspoon pumpkin pie spice
- ▢½ Teaspoon salt
- ▢1 Cup chocolate chips
- ▢1 Cup mini marshmallows
- ▢8 graham crackers broken into small pieces
- ▢1 Teaspoon food coloring orange, optional
- Optional Toppings:
- ▢½ Cup chocolate chips
- ▢mini marshmallows
- ▢graham crackers crushed
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined (add the orange food coloring into this step if you plan to use it).
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- Gently fold in the chocolate chips, mini marshmallows and graham cracker pieces.
- Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and/or pieces of graham crackers into the top of each one.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the pumpkin s’mores cookies at room temperature.
Notes
Orange food coloring: A little goes a long way. This is an optional ingredient but if you’re using it, add a drop or two at a time.
Cooling the cookies: Let them sit on the baking sheet for a few minutes to cool, as they’ll be quite delicate when coming out of the oven. When they’ve cooled a little, transfer them on to a wire rack to finish cooling completely. Nutrition Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 133mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1041IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg
Why Pumpkin S’mores Cookies Hit Different in Fall
Nostalgic Comfort Meets Cozy Flavor
I remember the first time I made pumpkin s’mores cookies. It was during one of those unexpectedly chilly afternoons, and I had a leftover can of pumpkin and some s’mores supplies from a bonfire. I tossed them into a cookie dough base almost as an afterthought—and the result was beyond what I imagined. The pumpkin puree gave a subtle softness and flavor that was way more comforting than I expected, and the gooey marshmallows and chocolate created that signature s’mores pull that everyone loves. These cookies instantly became a fall staple, right next to flannel shirts and hot cider.
What makes pumpkin s’mores cookies special isn’t just their taste—it’s their texture. Thanks to the moisture in the pumpkin and the crunch from the graham crackers, each bite delivers both soft chewiness and crisp bits. It’s that contrast that makes these cookies so satisfying. Plus, they’re super easy to customize. You can lean into the pumpkin spice or add a bit more chocolate—depending on your crowd or craving.
Simple Pantry Ingredients, Big Cozy Payoff
Most of the ingredients for these pumpkin s’mores cookies are probably already in your pantry. Butter, sugar, flour, and chocolate chips are baking staples, and during fall, it’s likely you’ve got pumpkin puree and pumpkin pie spice on hand too. What sets these cookies apart is how easily they come together while still feeling a little extra special.
Even better, there’s no fancy technique required. A good creaming of the butter and sugars, followed by a simple mix of dry and wet ingredients, is all it takes. Fold in marshmallows and graham cracker bits, and you’ve got yourself a tray full of cozy joy. And if you want a little pop of autumn color, that optional orange food coloring gives the cookies a festive flair without changing the flavor. They’re the kind of cookie that feels like it took effort—but didn’t.
How to Make Pumpkin S’mores Cookies Perfectly Every Time
Mastering the Dough: Texture Is Everything
Getting the dough just right for pumpkin s’mores cookies can make or break the batch. Pumpkin puree naturally adds moisture, which can sometimes result in overly soft cookies. That’s why balancing it with just the right amount of flour is essential. In this recipe, 2¼ cups of all-purpose flour work beautifully to give structure without making the cookies dense. The brown sugar adds depth, while the granulated sugar helps create that slight crisp on the edges we all love.
Here’s the key: cream the butter and sugars until they’re fluffy. It’s tempting to rush this step, but proper creaming creates those tiny air pockets that give the cookies lift. Once that’s done, beat in the pumpkin, egg, and vanilla. If you’re using orange food coloring, this is the perfect time to stir it in—just a drop or two is plenty.
Now, whisk together the dry ingredients separately before combining. The baking soda helps the cookies spread just the right amount, while the pumpkin pie spice and salt bring balance. Don’t overmix once everything’s combined—stir until the flour disappears, then stop. That’s your secret to soft, bakery-style cookies with just the right chew.
Fold-Ins That Build Flavor and Texture
Once your dough is ready, it’s time for the mix-ins that turn these from basic pumpkin cookies into pumpkin s’mores cookies. Start by folding in the chocolate chips, mini marshmallows, and broken graham cracker pieces. This is where the recipe gets fun and a little messy—in the best way. Stir gently so you don’t crush the grahams too much. You want visible chunks in every cookie.
If you want your cookies to look just as good as they taste, press a few extra toppings right into the tops of the dough balls before baking. A couple of mini marshmallows, an extra chocolate chip or two, and a shard of graham cracker go a long way for both texture and appearance. This step gives the cookies that irresistible bakery-style look that screams fall.
Bake them at 350°F for 12 to 14 minutes. You’re looking for golden edges and a slightly underbaked center. Don’t wait until they look fully set—cookies continue to cook as they cool. Let them rest on the baking sheet for a few minutes to firm up before moving them to a wire rack.
Tips, Swaps & Seasonal Twists for Pumpkin S’mores Cookies
Clever Substitutions That Still Keep the Magic
One of the best things about pumpkin s’mores cookies is how forgiving the recipe is. If you’re missing an ingredient or baking for someone with dietary needs, you can make a few easy swaps without losing the cozy flavor.
For starters, if you prefer a cookie that holds its shape better after baking, use vegan mini marshmallows. Regular marshmallows tend to melt into gooey pockets (which some love), but vegan versions stay more intact, giving a chewier texture and less spread. They’re perfect if you want to control the marshmallow look for presentation.
No pumpkin pie spice on hand? No problem. Just mix ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, ⅛ teaspoon of ginger, and a pinch of cloves or allspice. It’s a homemade blend that works great in these pumpkin s’mores cookies.
Need to make the cookies egg-free? Swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes). It binds the dough well without changing the flavor. And if you’re trying to lower sugar, consider using ⅔ cup of brown sugar only and skipping the white—it will make the cookies slightly less sweet but still rich and spiced.
Make-Ahead, Freeze, or Bake-to-Order
Planning ahead? These pumpkin s’mores cookies freeze like a dream. You can freeze the dough or the baked cookies, depending on your needs. To freeze the dough, scoop it into balls, line them up on a tray, and flash-freeze until firm. Then pop them into a zip-top bag. When you’re ready to bake, no need to thaw—just add a minute or two to the baking time.
If you’ve already baked a batch and want to save some for later, store the cookies in an airtight container for up to 4 days, or freeze them in layers between wax paper. Reheat briefly in the microwave to get that warm, gooey center back.
Want to give them a holiday twist? Around Thanksgiving, try swapping half the chocolate chips with cinnamon chips. In December, a bit of crushed peppermint can add a fresh touch. You could even drizzle melted white chocolate on top once they’ve cooled for a bakery-style finish.
No matter how you bake them, pumpkin s’mores cookies adapt beautifully. They’re casual enough for after-school snacks, but special enough to box up as fall-themed gifts or bring to your next cozy gathering.
Serving, Storing & Making Pumpkin S’mores Cookies the Star of the Season
Presentation Tricks That Make Them Unforgettable
Pumpkin s’mores cookies don’t just smell like fall—they look like it too. If you’re serving them for a fall party, bonfire, or bake sale, a few visual touches will take them from good to irresistible.
After baking, add a few extra marshmallows or chocolate chips on top while the cookies are still warm. They’ll melt slightly and give that gooey, glossy finish people can’t resist. Want the cookies to look like they came from a bakery? Use a round cookie cutter (larger than the cookies) to nudge them into a perfect circle right out of the oven. It works wonders while they’re still soft.
Arrange the cookies on a rustic wooden board or parchment-lined tray for that cozy, homespun feel. A light dusting of crushed graham crackers or cinnamon sugar before serving adds visual warmth and extra crunch.
If you’re gifting them, stack a few in a clear treat bag tied with twine or wrap them in parchment and tuck into a small tin. They hold their shape well and don’t crumble easily, making them perfect for packaging.
Storage Tips That Keep the Cozy Going Longer
Freshly baked pumpkin s’mores cookies will stay soft for up to 4 days at room temperature in an airtight container. Add a slice of bread to the container to keep the cookies from drying out—it’s an old trick that works every time.
Want to extend the cookie joy into next week? These freeze well too. Let them cool completely, then layer them between parchment or wax paper in a freezer-safe container. When you’re ready to eat, microwave for about 10 seconds to bring back the soft center and melty texture.
For longer storage without freezing, you can refrigerate the dough for up to 48 hours. Chilled dough actually improves flavor as the spices deepen and the graham bits absorb just a little moisture. When you bake them off later, you’ll get even richer, cozier results.
Frequently Asked Questions (FAQs)
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains sugar and spices that can throw off the balance of the dough. Stick with pure pumpkin puree for the best texture and control.
2. Why are my cookies too soft or falling apart?
Too much moisture can cause this. Make sure to measure your flour accurately (spoon and level) and avoid overmixing. Let the cookies cool on the tray to firm up before moving.
3. Can I make pumpkin s’mores cookies gluten-free?
Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum. Also check that your graham crackers and marshmallows are certified gluten-free.
4. How do I stop the marshmallows from melting completely into the dough?
Use vegan marshmallows, which tend to hold their shape better. You can also press a few marshmallows into the top of each dough ball right before baking instead of mixing them all in.
Conclusion
Pumpkin s’mores cookies bring together everything we love about fall—warm spices, gooey chocolate, toasty marshmallows, and buttery graham crunch. They’re nostalgic, comforting, and crowd-pleasing, yet simple enough to whip up on a lazy weekend. Whether you’re making them for a bake sale, a cozy night in, or just because you’ve got half a can of pumpkin sitting in your fridge, these cookies hit the mark every time.
Fall doesn’t last forever—but this recipe will. Bake a batch, share a few, and keep the rest for when you need a warm, sweet reminder of autumn.
