Pumpkin spice season is the best time to get creative with desserts, and these Pumpkin S’mores Cookies are the ultimate mashup of fall flavors and campfire nostalgia. Soft pumpkin cookies are loaded with gooey marshmallows, melted chocolate, and graham cracker crunch for a cozy, chewy treat that tastes like autumn and summer all in one bite. Perfect for Halloween parties, fall bake sales, or family baking nights, these cookies are a guaranteed crowd-pleaser.
Pumpkin S’mores Cookies
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Baking sheet
- cookie scoop
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1.5 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 cup pumpkin purée (not pie filling)
- 0.75 cup brown sugar
- 0.5 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1.5 cups semisweet chocolate chunks or chips
- 1 cup mini marshmallows
- 1 cup crushed graham crackers (about 6 full sheets)
- Extra marshmallows and chocolate chunks for topping
Instructions
- In a medium bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a large bowl, whisk melted butter, pumpkin purée, brown sugar, granulated sugar, egg, and vanilla until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Fold in chocolate chunks, mini marshmallows, and graham cracker pieces.
- Cover and refrigerate for 30 minutes to prevent spreading.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2-tablespoon portions of dough onto sheets, spacing 2 inches apart. Press a few extra marshmallows and chocolate pieces on top. Bake 10–12 minutes until edges are set but centers are soft.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
What are Pumpkin S’mores Cookies?
Pumpkin S’mores Cookies are a seasonal spin on the classic s’mores treat. Instead of graham crackers, chocolate bars, and toasted marshmallows, the flavors are packed into a soft pumpkin cookie dough. Each cookie is baked with chunks of chocolate, crushed graham crackers, and gooey marshmallows for the perfect fall-inspired twist.
Ingredients You’ll Need
This recipe makes about 24 cookies.
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Wet ingredients
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 ½ cups semisweet chocolate chunks or chips
- 1 cup mini marshmallows
- 1 cup crushed graham crackers (about 6 full sheets)
Garnish
- Extra marshmallows and chocolate chunks for topping
Substitutions
- Use white chocolate chips instead of semisweet for a sweeter cookie.
- Swap graham crackers with digestive biscuits if needed.
- Make dairy-free by using vegan butter, chocolate, and marshmallows.
Step-by-Step Instructions
Step 1: Mix dry ingredients
In a medium bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Step 2: Mix wet ingredients
In a large bowl, whisk melted butter, pumpkin purée, brown sugar, granulated sugar, egg, and vanilla until smooth.
Step 3: Combine
Gradually fold dry ingredients into wet mixture until just combined.
Step 4: Add mix-ins
Fold in chocolate chunks, mini marshmallows, and graham cracker pieces.
Step 5: Chill dough
Cover and refrigerate for 30 minutes to prevent spreading.
Step 6: Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2-tablespoon portions of dough onto sheets, spacing 2 inches apart. Press a few extra marshmallows and chocolate pieces on top. Bake 10–12 minutes until edges are set but centers are soft.
Step 7: Cool
Cool on baking sheets for 5 minutes before transferring to wire racks.
Tips for the Best Pumpkin S’mores Cookies
- Chill the dough—pumpkin adds moisture, so chilling keeps cookies thick.
- Add marshmallows on top to get gooey, toasty edges.
- Don’t overbake—cookies continue setting as they cool.
- Use chunks of chocolate for extra gooey pockets.
Variations
- Pumpkin white chocolate s’mores: Use white chocolate and sprinkle with cinnamon sugar.
- Stuffed version: Press a marshmallow inside the dough for a molten center.
- Gluten-free: Use a 1:1 gluten-free flour blend and GF graham crackers.
- Nutty twist: Add chopped pecans or walnuts for crunch.
Storage and Make-Ahead
- Room temperature: Store in airtight container for up to 4 days.
- Freezer (dough): Scoop dough balls, freeze on tray, then store in bag for up to 2 months. Bake straight from frozen, adding 1–2 minutes.
- Freezer (baked cookies): Freeze cooled cookies for up to 2 months.
Serving Ideas
Pumpkin S’mores Cookies are great for:
- Fall bake sales
- Halloween party dessert trays
- Thanksgiving sweet spreads
- School lunchbox treats
- Cozy nights with hot chocolate or cider
Nutrition Breakdown
One cookie has about 180–200 calories, 3 grams protein, 28 grams carbs, and 7 grams fat. Using dark chocolate and reducing sugar slightly makes them lighter.
Conclusion
Pumpkin S’mores Cookies are the perfect fall treat—soft, chewy pumpkin cookies filled with gooey marshmallows, melted chocolate, and crunchy graham crackers. They’re fun to bake, cozy to eat, and guaranteed to disappear quickly at any gathering. With their warm spices and nostalgic s’mores flavor, these cookies combine the best of two worlds into one irresistible dessert.
FAQs
Can I use pumpkin pie filling instead of purée?
No, it’s too sweet and spiced. Use pure pumpkin purée.
Do I have to chill the dough?
Yes, chilling helps prevent flat cookies.
Can I toast marshmallows before adding them?
Not necessary—they toast naturally in the oven.
Can I make these without graham crackers?
Yes, but they add crunch and authentic s’mores flavor.