Pumpkin cookies are everywhere once the leaves start turning. But what if you could wrap that familiar fall comfort in a gooey, chocolatey, marshmallow-kissed hug? That’s what Pumpkin S’mores Cookies do. They don’t just nod to autumn… they dive face-first into it.
These cookies came out of one of those moments: late October, leftover canned pumpkin, and a craving for something that felt like a campfire memory and a Thanksgiving dessert rolled into one. The result? A chewy, spiced cookie with all the coziness of pumpkin pie and the fun, pull-apart magic of s’mores.
Whether you’re baking for a friendsgiving, trying to impress your coworkers, or just looking for a way to not waste that half-can of pumpkin puree, this recipe’s for you. It’s simple. It’s satisfying. And yes, it’s the kind of cookie people ask you to bring again.
Table of contents
- Why You’ll Crave Pumpkin S’mores Cookies This Fall
- Pumpkin S’mores Cookie Ingredients (and Smart Swaps)
- How to Make Pumpkin S’mores Cookies Step by Step
- Pro Baking Tips for the Best Pumpkin Marshmallow Cookies
- Easy Substitutions for Pumpkin S’mores Cookie Success
- Cozy Ways to Serve Your Pumpkin Dessert Cookies
- How to Store and Freeze Pumpkin S’mores Cookies
- FAQs
- More Recipes You’ll Love
Why You’ll Crave Pumpkin S’mores Cookies This Fall
There’s something kind of magical about biting into a cookie that tastes like two seasons at once. These Pumpkin S’mores Cookies strike that sweet balance between fall coziness and fireside nostalgia, soft and chewy in the center, with just enough crunch and melt to keep you coming back for “just one more.”
Let’s break it down:
- Pumpkin spice gives you that warm, earthy hug that instantly signals “sweater weather.”
- Mini marshmallows puff up and caramelize just enough to mimic that campfire goo.
- Chocolate chips? Obvious, but essential, melty pools of joy.
- Graham cracker pieces add that classic s’mores snap, grounding every bite with crunch and comfort.
But beyond the ingredients, what sets these apart is how effortlessly impressive they are. No chilling. No fancy tools. No overthinking. You mix, scoop, bake, and bask in the compliments.
These cookies are:
- A sweet treat for rainy weekends or after-school surprises.
- A unique spin for your holiday cookie tray.
- Bake-sale winners that look more impressive than they are.
Can I make these with kids?
They’re kid-baking gold. Between crushing graham crackers, adding marshmallows, and sneaking chocolate chips, there’s plenty of hands-on fun. Just prep the baking sheet and let them take the reins (with a little supervision).
Pumpkin S’mores Cookie Ingredients (and Smart Swaps)
These pumpkin s’mores cookies use classic pantry staples with a few fall-focused upgrades. No exotic ingredients, no hidden tricks, just real stuff that delivers real flavor.
Here’s what you’ll need:
- 1 cup unsalted butter (softened) – The fat that makes these cookies rich and soft. You can sub with plant-based butter if needed.
- ¾ cup brown sugar + ¼ cup white sugar – This combo adds both moisture and depth. All brown sugar = extra chew. All white = crispier edges.
- ½ cup pumpkin puree – Be sure it’s 100% pumpkin, not pie filling (which already has sugar/spices).
- 1 large egg – Binds everything. For egg-free, try a flax egg (1 tbsp flaxseed + 3 tbsp water).
- 1 tsp vanilla extract – Rounds out the sweetness with warmth.
- 2¼ cups all-purpose flour – The base. For a gluten-free version, use a 1:1 baking blend.
- 1 tsp baking soda – Helps with lift and lightness.
- 1 tsp pumpkin pie spice – You can DIY this with cinnamon, nutmeg, ginger, and cloves.
- ½ tsp salt – Balances the sweetness.
- 1 cup chocolate chips – Semi-sweet is classic, but milk or dark work too. Chunks? Even better.
- 1 cup mini marshmallows – These melt just enough to create gooey pockets. Vegan marshmallows tend to hold their shape if you want less melting.
- 8 graham crackers (crumbled) – Adds crunch and flavor. You can crush them finely or leave rustic pieces.
- Optional: Orange food coloring – Just a drop or two gives them a pumpkin-hued glow. Cosmetic.
Can I use pumpkin pie filling instead?
Not ideal. Pumpkin pie filling has added sugar and spices, which can throw off the texture and flavor balance. Stick with pure pumpkin puree for the best results.
How to Make Pumpkin S’mores Cookies Step by Step
This is one of those recipes that feels more like assembling magic than baking. You’re folding cozy into gooey and letting the oven do the heavy lifting.
1. Preheat and Prep
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. You’ll thank yourself later when cleanup takes 5 seconds.
2. Cream the Butter and Sugars
In a large bowl, beat softened butter, brown sugar, and white sugar together until light and fluffy. This sets the foundation for soft cookies with caramel undertones.
Tip: Don’t rush this step give it a full 2-3 minutes of mixing. You want air in there.
3. Add the Wet Ingredients
Mix in the pumpkin puree, egg, vanilla extract, and optional orange food coloring. Your batter should start smelling like October in a bowl.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Slowly add this to your wet ingredients, mixing just until combined.
Don’t overmix. That’s how you end up with tough cookies. Fold gently until no streaks remain.
5. Fold in the S’mores Magic
Gently stir in the chocolate chips, mini marshmallows, and graham cracker pieces. Try not to eat half the dough at this stage. (No judgment if you do.)
6. Scoop and Top
Use a cookie scoop or spoon to portion out dough balls onto your prepared sheet, about 2 inches apart. Press a few extra marshmallows, chips, and crumbs on top for that bakery-style finish.
7. Bake
Bake for 12–14 minutes, or until the edges are golden but the centers still look slightly soft — they’ll set as they cool.
8. Cool and Devour
Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up without falling apart.
How do I get gooey marshmallows that don’t disappear?
Use vegan mini marshmallows; they tend to hold shape better under heat. Also, placing a few extras on the top right before baking helps them toast instead of vanish.
Pro Baking Tips for the Best Pumpkin Marshmallow Cookies
You’ve got the basics down. Now here’s how to finesse the details like someone who’s made these too many times to count.
Tip 1: Chill the Dough… But Not Always
Okay, this recipe technically doesn’t require chilling, and that’s great for impatient bakers. But if you’ve got time? Even 30 minutes in the fridge helps the flavors deepen and prevents too much spreading.
Want puffier cookies? Chill. Want them flatter and chewier? Bake straight away.
Tip 2: Salt Your Tops
A tiny sprinkle of flaky sea salt on top right before baking makes the sweetness pop. It also makes people say, “Wait, what’s that flavor?!”
Tip 3: Underbake Slightly
Take the cookies out when the edges are golden and the centers still look a little soft. Trust the process, they finish setting on the baking sheet. Overbaking dries them out fast, especially with marshmallows involved.
Tip 4: Space Is Everything
Marshmallows expand. Chocolate spreads. Graham’s bits crisp up. Give your cookies room to grow at least 2 inches apart, or you’ll end up with a cookie sheet quilt.
Tip 5: Blend Your Spices
Pumpkin pie spice is great, but if you want more depth, experiment. Add a pinch of cardamom for floral notes or a dash of black pepper for warmth. Seriously, it works.
Can I make these ahead and bake later?
Totally. Roll the dough into balls, freeze on a tray, then toss them in a bag. Bake straight from frozen at 350°F. Just add 1–2 extra minutes to the bake time.
Easy Substitutions for Pumpkin S’mores Cookie Success
Sometimes you’re out of an ingredient. Sometimes you’re baking for someone gluten-free, dairy-free, or just marshmallow-averse. No problem, these cookies are flexible.
Butter
- Swap with: Plant-based butter (for dairy-free), or even refined coconut oil in a pinch.
- Heads-up: Coconut oil will change the flavor slightly, but it still works well with pumpkin.
Chocolate Chips
- Options: White chocolate chips, butterscotch chips, dark chocolate chunks, you’re in charge.
- Pro tip: Use chopped chocolate bars for pools of melted chocolate instead of small chip bursts.
Marshmallows
- Can’t do marshmallows? Skip them entirely and double the chocolate. Or add toffee bits for a crunchy, caramel vibe.
- Want more structure? Use vegan mini marshmallows, they’re less likely to vanish into the dough.
Graham Crackers
- Swap with: Crushed Biscoff cookies, vanilla wafers, or gluten-free graham-style crackers.
- Extra crunch? Toast the crumbs in a dry skillet for 2 minutes before folding them in.
Pumpkin Pie Spice
- No pre-mix? Combine 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves or allspice.
Creative Variations
- Add-ins: Toasted pecans, dried cranberries, or a swirl of Nutella in the dough.
- For Halloween: Shape into pumpkins, add candy eyes, or dye part of the dough darker for marbled effects.
Can I make this cookie gluten-free?
Just use a 1:1 gluten-free flour blend and swap graham crackers for a gluten-free version (or Biscoff-style cookies). The texture will be slightly different, but still soft and chewy.
Cozy Ways to Serve Your Pumpkin Dessert Cookies
These cookies aren’t just a snack, they’re a whole mood. Think crunchy leaves, oversized sweaters, and the smell of cinnamon floating through your kitchen. Here’s how to elevate your cookie moment:
With a Cozy Drink
Pair them with:
- A mug of chai latte or pumpkin spice coffee
- Steamed apple cider with a cinnamon stick
- A splash of Irish cream in your hot cocoa, no judgment
Want to go all in? Make a mini fall dessert board with cookies, marshmallows, graham crackers, and melted chocolate for dipping. S’mores bar, but make it grown-up.
As a Party Trick
- Stack and tie them with twine as a hostess gift.
- Serve on a rustic wooden board with mini pumpkins and leaf cutouts at a fall gathering.
- Include them in a “build your own s’mores” dessert table. These are the soft option next to classic graham.
As Dessert (Or Breakfast… Honestly)
Pair with:
- Air fryer ribs and sweet potato mash (trust — dessert after BBQ hits different)
- A bowl of vanilla ice cream and a warm cookie on top
- Or just grab one straight from the fridge with your 10 a.m. coffee. We’re not here to judge your choices.
Can I make a s’mores sandwich with these?
Yes, and it’s a genius move. Just warm two cookies and sandwich a toasted marshmallow or square of chocolate in between. It’s messy, ridiculous, and worth every sticky second.
How to Store and Freeze Pumpkin S’mores Cookies
Let’s say you didn’t eat the whole batch in one sitting (impressive, by the way). Here’s how to keep that fresh-from-the-oven magic going long after they cool.
Store
- At room temp: Keep in an airtight container for 2–3 days. Add a slice of bread to the container to keep them soft. The cookies will absorb the moisture instead of drying out.
- In the fridge: Extend their shelf life up to a week, but note that the texture gets firmer.
Freeze
You’ve got two options, both easy:
- Freeze the dough: Roll into balls and freeze on a tray. Once solid, toss them into a freezer bag. Bake straight from frozen, just add 1–2 minutes.
- Freeze baked cookies: Let them cool completely, then store in a single layer (or separated by parchment) in a freezer-safe container for up to 4 months.
Reheat
Want that just-baked vibe?
- Microwave for 10–15 seconds for melty chocolate and gooey marshmallows.
- Or warm in the oven at 300°F for 5 minutes.
It’s honestly worth the extra step.
Can I ship these or pack them in a lunchbox?
Yes, just skip the gooey center toppings (like extra marshmallows), and wrap them individually in wax paper or parchment. They travel surprisingly well and make a sweet lunch break surprise.
FAQs
Can I use pumpkin pie filling instead of puree?
Not recommended. Pumpkin pie filling already contains sugar and spices, which can throw off both the flavor balance and texture. Stick to 100% pure pumpkin puree for the best results.
Can I make these ahead of time?
Yes, they’re great make-ahead cookies. Bake a batch and store them in an airtight container, or freeze dough balls to bake fresh when needed. They even taste better the next day once the flavors settle in.
Do the marshmallows melt too much?
They can, depending on the brand. Regular mini marshmallows often melt into the dough. For more structure, use vegan mini marshmallows; they hold shape better and toast up nicely.
Can I double the recipe?
Absolutely, and you probably should. Just make sure you don’t overcrowd the baking sheets. Bake in batches for even results.
How do I make these look bakery-style?
Easy: press a few extra chocolate chips and marshmallows on top of each dough ball before baking. That’s the visual trick to make them look picture-perfect without changing the recipe at all.
More Recipes You’ll Love
- Pumpkin Chocolate Chip Cookies
- Pumpkin Brownies recipe
- White Chocolate Spiderweb Brownies
- Peanut Butter Spider Cookies
- Halloween Oreo Cake Bars
Pumpkin S’mores Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract. Add orange food coloring if using.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Scoop dough onto the baking sheet, spacing each ball 2 inches apart. Press extra toppings on top if desired.
- Bake for 12–14 minutes, or until edges are golden and centers are just set.
- Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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