Pumpkin S’mores Cookies are a delightful twist on two classic favorites—soft pumpkin-spiced cookies loaded with melty marshmallows and chunks of chocolate and graham cracker pieces. The pumpkin adds a nice warm flavor that pairs perfectly with the gooey, toasted s’mores ingredients, making these cookies feel like a campfire treat right from your oven.
I love baking these when the weather starts to cool off because they fill the kitchen with cozy autumn scents. One little tip I’ve found is to press the marshmallows just a bit into the dough before baking so they melt evenly and create those perfect, soft pockets of sweetness. Every time I make these, they disappear fast because everyone can’t resist that combo of pumpkin spice and classic s’mores yum!
These cookies are great for sharing with friends or packing in lunches for a little seasonal surprise. I like to serve them with a glass of cold milk or a warm cup of tea, making them an easy and fun treat for any time of day. If you’re looking for a cookie that feels special but still super comforting, these Pumpkin S’mores Cookies might just become your new fall favorite.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture. If you prefer fresh, roast and puree your own pumpkin, but be sure it’s smooth and not watery.
Chocolate Chips: Semisweet chocolate gives a nice balance to the sweetness. You can swap for dark chocolate if you want a richer taste or milk chocolate for a creamier flavor.
Mini Marshmallows: These create pockets of gooey sweetness. If you aren’t a fan, you could use marshmallow fluff mixed right into the dough, though you’ll lose the toasted bits on top.
Graham Crackers: Crushed graham crackers add that crunch and classic s’mores flavor. If you can’t find them, digestive biscuits or vanilla wafers work well as a substitute.
How Do I Keep the Marshmallows Soft and Gooey Without Burning?
Marshmallows melt quickly and can burn or dry out if overbaked. Here’s how to get them just right:
- Fold marshmallows gently into the dough so they’re inside the cookie, not just on top.
- Press a few extra marshmallows on the cookie tops just before baking to get that golden, toasted look.
- Bake at 350°F for about 12-15 minutes—just until edges firm up but centers stay soft.
- Let cookies cool on the baking sheet for 5 minutes before moving—this helps the marshmallow pockets set without losing gooeyness.
This method keeps the marshmallows delightfully melty and avoids them turning hard or burnt. It’s a small trick that makes these cookies extra comforting!
Equipment You’ll Need
- Mixing bowls – You’ll need at least two: one for wet ingredients and one for dry. It keeps things organized and tidy.
- Electric mixer or hand whisk – Makes creaming butter and sugar easy and smooth for the best cookie texture.
- Baking sheets – Flat, rimmed pans help your cookies bake evenly and keep them from sliding off when you take them out.
- Parchment paper or silicone baking mats – Prevent cookies from sticking and make cleanup super simple.
- Spoon or cookie scoop – For evenly sized cookies that bake uniformly every time.
- Wire cooling rack – Lets the cookies cool quickly and keeps the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap semisweet chocolate for white chocolate chips for a sweeter, creamier contrast to the pumpkin spice.
- Add chopped toasted pecans or walnuts for a crunchy texture and nutty flavor that pairs well with pumpkin.
- Stir in a teaspoon of espresso powder to enhance the chocolate’s richness and deepen the spice notes.
- Try using a mix of mini marshmallows and caramel bits to add a gooey, buttery twist to the classic s’mores combo.
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
For The S’mores Mix-Ins:
- 1 1/2 cups semisweet chocolate chips or chunks
- 1 cup mini marshmallows (plus a few extra for topping)
- 1 cup broken graham crackers or graham cracker crumbs
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Allow additional time for cooling the cookies for about 5 minutes before serving. Overall, plan for around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and to make cleanup easier.
2. Mix The Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. Add the pumpkin puree, egg, and vanilla extract, beating everything until fully combined.
3. Combine The Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin spices—cinnamon, ginger, nutmeg, and cloves. This ensures the spices are evenly mixed throughout the dough.
4. Bring The Dough Together:
Slowly add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix, or your cookies could turn out tough. Gently fold in the chocolate chips, mini marshmallows, and broken graham crackers, ensuring they are evenly spread throughout the dough.
5. Shape And Bake The Cookies:
Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart. Optionally, press a few mini marshmallows on top of each cookie for a nice toasted look. Bake in the preheated oven for 12-15 minutes or until the edges look set and the cookies are lightly golden but still soft in the centers.
6. Cool And Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Once cooled, enjoy your soft, gooey pumpkin-spiced cookies filled with melted chocolate and toasted marshmallows!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If you use fresh pumpkin, roast and puree it first, then drain any excess moisture to avoid making the dough too wet. This helps keep the cookie texture just right.
How Should I Store Leftover Pumpkin S’mores Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the fridge up to a week or freeze for up to 3 months.
Can I Substitute Different Chocolates or Add Nuts?
Absolutely! Feel free to use dark or milk chocolate instead of semisweet. Adding chopped nuts like pecans or walnuts gives a nice crunch that pairs well with pumpkin spices.
Is It Better to Use Mini Marshmallows or Regular Sized?
Mini marshmallows work best as they distribute evenly throughout the dough and melt nicely. If using regular marshmallows, chop them into smaller pieces before mixing in.