Oh my gosh, you guys – these pumpkin s’mores cookies are my newest obsession and I just had to share them with you! Picture this: all the cozy pumpkin spice vibes of fall, but with that gooey, chocolatey s’mores goodness we all crave. I came up with these last autumn when my kids were begging for s’mores but I wanted something a little more… well, seasonal. The result? These soft, chewy miracles with pockets of melty chocolate, toasted marshmallow bits, and crunchy graham cracker pieces throughout. Trust me – they disappear faster than you can say “pumpkin spice latte” at our house!
The best part? They’re seriously easy to make. Just one bowl (okay, maybe two if we’re being honest), no fancy equipment, and you can have warm cookies ready in under 30 minutes. I love how the pumpkin keeps them super moist while adding that signature fall flavor – and don’t even get me started on how amazing your kitchen smells while they bake. It’s like autumn in cookie form!
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin S’mores Cookies
Let me tell you why these cookies instantly became my family’s favorite fall treat:
- The perfect soft-baked texture – thanks to pumpkin puree keeping them irresistibly chewy
- A triple flavor punch – pumpkin spice meets melty chocolate and toasty marshmallow
- Easy one-bowl mixing – no stand mixer required (though you can use one if you’re fancy)
- Fun to customize – toss in extra marshmallows or chocolate chips if you’re feeling indulgent
- Smells like autumn magic while baking – your kitchen will be the coziest place in town
Seriously, these disappear faster than I can bake them – and that’s saying something!
Ingredients for Pumpkin S’mores Cookies
Okay, let’s gather our goodies! Here’s everything you’ll need to make these pumpkin s’mores cookies come to life. I’ll walk you through each ingredient because – trust me – the little details make all the difference here.
- 1 cup unsalted butter – at room temperature (this is KEY for proper creaming)
- ¾ cup brown sugar – packed firmly into your measuring cup
- ¼ cup granulated sugar – for that perfect crisp edge
- ½ cup pumpkin puree – not pumpkin pie filling! (I always use Libby’s)
- 1 large egg – helps bind everything together
- 1 teaspoon vanilla extract – the good stuff, not imitation
- 2 ¼ cups all-purpose flour – spooned and leveled, please don’t pack it
- 1 teaspoon baking soda – check that it’s fresh!
- 1 teaspoon pumpkin pie spice – my homemade blend is 2 parts cinnamon to 1 part each ginger and nutmeg
- ½ teaspoon salt – balances all that sweetness
- 1 cup chocolate chips – I use semi-sweet but milk chocolate works too
- 1 cup mini marshmallows – plus extra for pressing on top
- 8 graham crackers – broken into small pieces (about 1 cup)
- 1 teaspoon orange food coloring – optional but makes them extra festive
See? Nothing too crazy – just pantry staples with a few special additions. Now let’s make some cookie magic!
How to Make Pumpkin S’mores Cookies
Alright friends, let’s get baking! I promise these pumpkin s’mores cookies come together in a flash – just follow these simple steps and you’ll be enjoying warm, gooey cookies before you know it.
Step 1: Prep the Dough
First, preheat that oven to 350°F and line your baking sheets with parchment paper – trust me, this saves so much cleanup! Now grab a large bowl and cream together the softened butter with both sugars until it’s light and fluffy. I use a hand mixer but a wooden spoon works too if you want an arm workout.
Crack in that egg, then add the pumpkin puree and vanilla (plus orange food coloring if you’re using it). Mix until everything’s well combined – it’ll look a bit like pumpkin-colored clouds at this point! In a separate bowl, whisk together all your dry ingredients: flour, baking soda, pumpkin pie spice, and salt.
Step 2: Combine and Fold
Now for the fun part! Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overdo it – a few flour streaks are totally fine. Then, gently fold in your chocolate chips, mini marshmallows, and graham cracker pieces. I like to reserve some of each to press on top later for that picture-perfect look.
Step 3: Bake to Perfection
Use a cookie scoop or tablespoon to drop dough balls onto your prepared sheets, spacing them about 2 inches apart. Press a few extra marshmallows and chocolate chips on top if you want that bakery-style look. Bake for 12-14 minutes – you want golden edges but soft centers. They’ll firm up as they cool, so resist the urge to overbake!
Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without falling apart. Now try not to eat them all at once – though I won’t judge if you do!
Tips for the Best Pumpkin S’mores Cookies
After making dozens of batches (oh, the sacrifices we bakers make!), I’ve learned all the tricks for perfect pumpkin s’mores cookies every time:
- Use fresh pumpkin puree – the canned stuff works great, but homemade gives an extra flavor boost
- Add extra marshmallows right before baking for that irresistible gooey pull
- Underbake slightly – they’ll continue cooking on the hot baking sheet
- Chill the dough for 30 minutes if it feels too sticky to handle
- Press toppings gently into the dough balls so they don’t burn
Follow these simple tips and you’ll be the pumpkin cookie hero of your household!
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30-Minute Pumpkin S’mores Cookies That Will Steal Your Heart
Soft and chewy pumpkin s’mores cookies packed with chocolate chips, mini marshmallows, and graham cracker pieces. Perfect for fall baking.
- Total Time: 29 minutes
- Yield: 24 cookies 1x
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
- ½ Cup chocolate chips (optional topping)
- mini marshmallows (optional topping)
- graham crackers, crushed (optional topping)
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
- Store cookies in an airtight container for up to 3 days.
- Add extra marshmallows on top before baking for a gooey texture.
- Use fresh pumpkin puree for best flavor.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Variations for Pumpkin S’mores Cookies
Oh, the possibilities! While I adore the classic version, sometimes I like to switch things up with these fun twists:
- White chocolate chips instead of semisweet for a creamier contrast
- A cinnamon sugar dusting before baking for extra crunch
- Chopped pecans or walnuts folded in for nutty texture
- Mini peanut butter cups swapped for chocolate chips – trust me!
- Gingerbread spice instead of pumpkin pie spice for holiday vibes
The best part? You can’t go wrong – just follow your tastebuds!
Storing and Serving Pumpkin S’mores Cookies
These pumpkin s’mores cookies taste best the day they’re made, but – let’s be real – they rarely last that long in my house! If you’ve got leftovers (lucky you!), store them in an airtight container at room temperature for up to 3 days. The marshmallows might lose some of their gooeyness, but a quick 5-second zap in the microwave brings them right back to life. I love serving these slightly warm with a cold glass of milk – it’s the ultimate fall comfort combo!
Nutritional Information for Pumpkin S’mores Cookies
Okay, let’s talk numbers – because I know some of you like to keep track! Each pumpkin s’mores cookie comes in at about 180 calories, with 8g fat (5g saturated), 25g carbs, and 2g protein. Now, here’s my baker’s disclaimer – these numbers can vary depending on your exact ingredients (like which chocolate chips you use or how generous you are with those marshmallows!). I calculate based on standard brands, but if you’re watching specific macros, I’d recommend plugging your exact ingredients into a nutrition calculator. That said – life’s too short not to enjoy cookies, am I right?
Frequently Asked Questions
I get so many questions about these pumpkin s’mores cookies – here are the answers to the ones that pop up most often:
Can I freeze the dough or baked cookies?
Absolutely! Freeze dough balls on a tray before transferring to a bag for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes. Baked cookies freeze beautifully too – just layer between parchment in an airtight container.
Pumpkin pie filling vs. puree – does it matter?
Oh yes, BIG difference! Puree is just pumpkin, while pie filling has added sugars and spices. Stick with puree or your cookies will be way too sweet and the texture will be off.
Why did my marshmallows disappear in the cookies?
They melted into the dough! For visible marshmallow pockets, press extras on top right before baking. The ones inside will still give you that amazing gooey texture though.
Can I make these without graham crackers?
Sure, but you’ll lose that signature s’mores crunch. Try crushed digestive biscuits or vanilla wafers as substitutes if you’re in a pinch!
Share Your Pumpkin S’mores Cookies
I’d absolutely LOVE to see your pumpkin s’mores cookie creations! Snap a pic and tag me on Instagram or leave a comment below – tell me all about your baking adventures. Did you add any fun twists? How fast did they disappear at your house? Happy baking, friends!
