Name: Pumpkin S’mores Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, at room temperature; ¾ cup brown sugar, packed; ¼ cup granulated sugar; ½ cup pumpkin puree; 1 large egg; 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 orange food coloring (optional); ½ cup chocolate chips (optional topping); Additional mini marshmallows (optional topping); Crushed graham crackers (optional topping)

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Pumpkin S’mores Cookies are a delightful fusion of autumnal pumpkin flavors and the classic campfire treat. These cookies combine the warmth of pumpkin spice with gooey marshmallows, rich chocolate chips, and crunchy graham crackers, creating a soft, chewy, and irresistibly flavorful dessert.

Why You’ll Love This Recipe

I find these cookies incredibly easy to make, even for novice bakers. The combination of pumpkin puree, spices, and s’mores elements results in a unique and delicious treat. They're perfect for any occasion—be it a cozy fall gathering, a festive holiday party, or simply a sweet indulgence at home. The aroma alone is enough to make me want to bake them again and again.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, at room temperature
¾ cup brown sugar, packed
¼ cup granulated sugar
½ cup pumpkin puree
1 large egg
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 orange food coloring (optional)

Optional Toppings:

½ cup chocolate chips
Additional mini marshmallows
Crushed graham crackers

Directions

Preheat the oven to 350°F (175°C). 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. If using, add the orange food coloring at this stage.
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. Be careful not to overmix.
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.
Press a few extra marshmallows, chocolate chips, and graham cracker pieces into the top of each cookie dough ball.
Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the centers are 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.

Servings and Timing

This recipe yields approximately 24 cookies. The preparation time is about 20 minutes, and the baking time is 12 to 14 minutes per batch. Including cooling time, the total time to make these cookies is approximately 35 minutes.

Variations

Chocolate Chips: I sometimes swap semi-sweet chocolate chips with white chocolate chips or chocolate chunks for a different flavor profile.
Marshmallows: If I'm not a fan of marshmallows, I omit them and add extra chocolate chips instead.
Sugar: Depending on my preference, I use either all brown sugar for a deeper molasses flavor or all granulated sugar for a lighter taste.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and then transfer them to a freezer-safe bag, where they keep well for up to 3 months. To enjoy warm cookies, I reheat them in the microwave for about 10 seconds to make the chocolate chips and marshmallows gooey again.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I don't recommend it. Pumpkin pie filling contains added sugars and spices, which can alter the flavor and sweetness of the cookies. I always use 100% pure pumpkin puree for the best results.

Can I make the dough ahead of time?

Yes, I often prepare the dough ahead and refrigerate it for up to 24 hours. This not only saves time but also allows the flavors to meld, resulting in even tastier cookies.

How do I prevent the marshmallows from melting too much?

To keep the marshmallows from melting excessively, I use vegan mini marshmallows, which tend to hold their shape better during baking.

Can I make these cookies without graham crackers?

Absolutely. If I don't have graham crackers on hand, I omit them or substitute with crushed digestive biscuits or vanilla wafers for a similar texture.

How do I know when the cookies are done baking?

I look for golden edges and a slightly soft center. The cookies will continue to set as they cool on the baking sheet, so I avoid overbaking to maintain their chewy texture.

Conclusion

Pumpkin S’mores Cookies are a delightful twist on traditional cookies, combining the comforting flavors of pumpkin and s’mores into one irresistible treat. Whether I'm baking them for a fall gathering or simply to satisfy a sweet craving, these cookies never disappoint. I hope you enjoy making and indulging in them as much as I do.

Pumpkin S’mores Cookies

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Author: Sue
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 35 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Pumpkin S’mores Cookies are a chewy, flavorful dessert blending the warm essence of pumpkin spice with classic s’mores elements like marshmallows, chocolate chips, and graham crackers.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the pumpkin puree, egg, vanilla extract, and optional food coloring.
In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
Gradually add dry ingredients to wet mixture; mix until just combined.
Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
Drop tablespoons of dough onto the baking sheet, spacing 2 inches apart.
Top each dough ball with extra marshmallows, chocolate chips, and graham crackers.
Bake for 12–14 minutes, until edges are golden and centers soft.
Cool on the baking sheet before transferring to a wire rack.