Pumpkin S’mores Cookies Recipe

I have to tell you, this Pumpkin S’mores Cookies Recipe is one of those treats that instantly feels like a cozy hug from the inside out. I love how the warm pumpkin flavor pairs perfectly with the gooey marshmallows and melty chocolate, all wrapped up in a soft-but-chewy cookie. It’s such a clever twist on classic s’mores, but with that added comforting, fall vibe from the pumpkin puree and spice mix.

You’ll find that these cookies are perfect any time you want to bring a little autumn magic to your kitchen—whether it’s a chilly afternoon snack or dessert for a friends’ gathering. Plus, they’re surprisingly simple to throw together, and everyone I’ve shared them with has gone crazy for the combination. If you’re looking for a unique seasonal cookie that still feels nostalgic, this Pumpkin S’mores Cookies Recipe is totally worth trying.

this …

Ingredients You’ll Need

The ingredients in this Pumpkin S’mores Cookies Recipe come together beautifully to balance rich, spicy, and sweet. Having quality pumpkin puree and fresh spices really makes a difference here, so don’t skip on that.

• Unsalted butter: Room temperature butter blends seamlessly for a perfectly smooth dough.
• Brown sugar: Gives a lovely molasses depth and keeps the cookies soft and chewy.
• Granulated sugar: Adds balance and lightness to the sweetness.
• Pumpkin puree: The star ingredient for moistness and that unmistakable fall flavor.
• Egg: Helps bind everything together and adds tenderness.
• Vanilla extract: Enhances all the flavors with warm, mellow notes.
• All-purpose flour: The base structure for the cookies, best measured carefully.
• Baking soda: Gives just the right lift without too much puffiness.
• Pumpkin pie spice: Your shortcut to autumn magic—blend cinnamon, nutmeg, ginger, and cloves.
• Salt: Balances sweetness and intensifies flavors.
• Chocolate chips: Use semi-sweet for that perfect melty contrast.
• Mini marshmallows: The gooey, fun s’mores texture that everyone loves.
• Graham crackers: Broken into pieces to sprinkle in and add that signature crunch.
• Food coloring (orange, optional): Just a drop or two to give cute pumpkin-hued cookies for festive flair.

Variations

I love how versatile the Pumpkin S’mores Cookies Recipe is, so I often tweak it depending on the occasion or what I have on hand. You can make it your own and still get all that great s’mores and pumpkin goodness.

• Gluten-Free Option: I swapped in a gluten-free flour blend once and the cookies still came out soft and delicious—just watch the texture closely.
• Vegan Marshmallows: To keep marshmallows intact and avoid melting away, I’ve used vegan mini marshmallows, which hold their shape better when baked.
• Add Nuts: For some crunch, chopped pecans or walnuts are great additions that complement the pumpkin spice.
• Spice it Up: Feel free to increase the pumpkin pie spice or throw in a pinch of cayenne for a subtle twist that wakes up the flavor.

How to Make Pumpkin S’mores Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. While that’s warming up, grab your room-temperature butter along with the brown and granulated sugars. I like to use a hand mixer or stand mixer here—it really helps to get that light, fluffy texture that makes cookies tender. Beat them together until you see a nice pale and creamy mixture, about 3 to 5 minutes. This step sets the foundation for the cookie’s softness, so don’t rush it.

Step 2: Mix in Pumpkin, Egg, and Vanilla

Next, add your pumpkin puree, egg, and vanilla extract to the creamed butter and sugar. If you want those cute pumpkin-colored cookies, add a drop or two of orange food coloring now. I usually add just a drop at a time; a little goes a long way! Beat everything until it’s evenly combined, smooth, and creamy. You’ll know it’s ready when the mixture looks dense but moist.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together your all-purpose flour, baking soda, pumpkin pie spice, and salt. It’s important to mix these well so that the spice and leavening are evenly distributed throughout the dough, preventing uneven baking or pockets of flavor. This also helps avoid clumps that could mess with the texture.

Step 4: Mix Dry Ingredients into Wet

Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. It’s really key not to overmix here because overworking the dough can make your cookies tough instead of soft and tender. Aim for no visible streaks of flour, but some small lumps are okay! Now comes the fun part.

Step 5: Fold in Chocolate, Marshmallows, and Graham Crackers

Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces, saving a handful of each to press onto the tops of your cookies later. This gives you bursts of melty chocolate, chewy marshmallow, and crunchy cracker in every bite. I’ve found that using mini marshmallows works best here, but if you want the marshmallows to hold their shape more, vegan mini marshmallows are a great substitute.

Step 6: Scoop and Top the Cookies

Use a small cookie scoop or spoon to drop rounded tablespoons of dough onto your baking sheet, spacing them about 2 inches apart so they have room to spread. For an extra pretty and tasty touch, press a few extra chocolate chips, marshmallows, and graham cracker bits right into the tops of the dough balls. It makes them look irresistible and helps those goodies stay nice and visible after baking.

Step 7: Bake and Cool

Bake your cookies for 12 to 14 minutes, or until the edges are golden but the centers still feel soft to the touch. This is exactly how you want them—soft and chewy, not crispy. When you take them out, let them cool on the baking sheet for a few minutes before moving them to a wire rack. I learned that this cooling step is important because the cookies are delicate right out of the oven and can break if you try to move them too soon.

How to Serve Pumpkin S’mores Cookies Recipe

Garnishes

I like to garnish these cookies with a sprinkle of crushed graham crackers and mini marshmallows right on top just before baking—it gives an extra-layered look and texture. Sometimes I’ll drizzle a little melted chocolate over them once they’ve cooled for that extra indulgence. It’s simple, but these tiny details make them feel special and festive.

Side Dishes

These cookies shine on their own, but when I serve them at gatherings, I like to pair them with a warm drink like spiced apple cider or a creamy latte. They also complement a scoop of vanilla or cinnamon ice cream beautifully if you want to go all out. It’s a cozy combo that makes everyone feel right at home.

Creative Ways to Present

For holiday parties or fall-themed events, I arrange the pumpkin s’mores cookies on a rustic wooden board with little bowls of extra mini marshmallows, chocolate chips, and graham cracker crumbs for guests to customize their own. Another favorite trick is serving them warm in little paper bags tied with twine for an adorable takeaway gift. It’s a crowd-pleaser that always sparks smiles.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Pumpkin S’mores Cookies in an airtight container at room temperature—if they last that long! They stay soft and chewy for up to 3 days, and I’ve noticed they actually taste better after a day as the flavors meld together. Just keep them away from humid spots to avoid sticky marshmallows.

Freezing

If you want to make these ahead or save extras, you can freeze the baked cookies in a sealed freezer bag for up to 3 months. Thaw them at room temperature for a few hours or overnight, and they’ll still have that fresh-baked texture. I’ve even frozen the raw cookie dough balls—just scoop them onto a baking sheet, freeze until firm, then transfer to a bag for on-demand baking.

Reheating

To warm up leftover cookies, I pop them in a preheated 300°F oven for 5 minutes or so. This revives the gooey marshmallows and melty chocolate without drying the cookie out. If you’re in a hurry, a quick 10-second zap in the microwave works too—just be careful not to overheat!

FAQs

Final Thoughts

This Pumpkin S’mores Cookies Recipe holds a special place in my fall baking lineup because it feels both nostalgic and fresh at the same time. Every time I make them, the whole kitchen smells like autumn, and the smiles around the table remind me just how comforting a homemade treat can be. I hope you’ll give these cookies a try soon—they’re sure to become a favorite in your recipe box just like they are in mine.

Print