If fall had a signature cookie, I’m convinced it would be pumpkin s’mores cookies. They’re soft, spiced, and loaded with gooey marshmallows, melty chocolate, and crunchy graham cracker bits. Basically, they’re what happens when campfire nostalgia meets pumpkin spice magic—and honestly, they taste like a hug straight out of the oven.
As a Texas mama of three, I’m all about recipes that bring big smiles with minimal fuss. These beauties take just about 35 minutes start to finish, which means they’re doable even on a weeknight. Pair them with a mug of my pumpkin spice latte or pumpkin coffee, and you’ve got yourself a cozy little fall moment.
Table of Contents
Why You’ll Love These Pumpkin S’mores Cookies
- They combine the best of both worlds: pumpkin spice and s’mores.
- Soft and chewy inside, slightly crisp around the edges.
- Fun to bake with kids (warning: marshmallows will mysteriously disappear).
- Great for parties, potlucks, or family movie nights.
What Do Pumpkin S’mores Cookies Taste Like?
Think of your classic pumpkin cookie—moist, gently spiced, and cozy. Now, add gooey marshmallows, melty chocolate chips, and buttery graham cracker crunch. Each bite is sweet, nostalgic, and downright irresistible. They’re like soft and chewy pumpkin cookies dressed up for a campfire party.
Ingredients You’ll Need for Pumpkin S’mores Cookies
Before we dive into mixing and scooping, let’s talk about what makes these Pumpkin S’mores Cookies so special. Each ingredient plays a role in creating that soft, chewy, gooey magic, so it’s worth understanding why we’re using what we are.
- Butter (1 cup, unsalted and softened): This is what gives your cookies that rich, melt-in-your-mouth flavor. Using softened butter helps it cream beautifully with the sugars, creating the perfect fluffy base.
- Brown sugar (¾ cup, packed): Adds caramel-like depth and chewiness. The molasses in brown sugar keeps these cookies moist and tender.
- Granulated sugar (¼ cup): Balances the brown sugar and helps with a little crisp around the edges.
- Pumpkin puree (½ cup): The star of the show! This not only adds that earthy pumpkin flavor but also keeps the cookies soft. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. If you’re a pumpkin fan, you might also love my pumpkin spice almond muffins for another cozy fall bake.
- Egg (1 large): Acts as the binder, holding everything together.
- Vanilla extract (1 teaspoon): Just a splash, but it rounds out the flavors and ties everything together.
- All-purpose flour (2 ¼ cups): The backbone of the cookie. Measuring correctly is key—fluff it up, spoon into your cup, then level off.
- Baking soda (1 teaspoon): Gives the cookies just enough lift so they don’t turn out dense.
- Pumpkin pie spice (1 teaspoon): That magical blend of cinnamon, nutmeg, ginger, and cloves that makes fall baking irresistible.
- Salt (½ teaspoon): Balances the sweetness and enhances all the warm flavors.
- Chocolate chips (1 cup): The s’mores wouldn’t be complete without melty chocolate in every bite. Semi-sweet is my go-to, but milk chocolate works if you prefer it sweeter.
- Mini marshmallows (1 cup): These turn gooey and golden in the oven—just like roasting them over a campfire.
- Graham crackers (8, broken into small pieces): For that classic s’mores crunch. Mix some into the dough and save a few bits for pressing on top before baking.
- Orange food coloring (1 teaspoon, optional): Totally not necessary, but if you want your cookies to have that bright pumpkin look, a drop or two will do the trick.
Optional toppings: More chocolate chips, marshmallows, or crushed graham crackers on top make these cookies look extra bakery-worthy.
When you line all these ingredients up on the counter, it feels like a little fall party waiting to happen. Each one adds something important—texture, flavor, or nostalgia—to make sure your Pumpkin S’mores Cookies turn out soft, chewy, and packed with gooey goodness.
How to Make Pumpkin S’mores Cookies
Baking Pumpkin S’mores Cookies is as fun as eating them. Each step layers in flavor and texture so that you end up with a cookie that’s soft, gooey, and full of those campfire vibes. Let’s walk through it together:
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. This ensures it’s nice and hot when your cookie dough is ready to go in. While it warms up, line a baking sheet with parchment paper. This makes cleanup easier and keeps your cookies from sticking. Pro tip: if you’ve got more than one baking sheet, prep both so you can bake in batches without waiting.
Step 2: Cream the Butter and Sugars
In a large mixing bowl—or the bowl of your stand mixer—beat together softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This process incorporates air, which helps the cookies bake up tender and soft. Think of this as building the base of your Pumpkin S’mores Cookies.
Step 3: Mix in the Pumpkin, Egg, and Vanilla
Now it’s time to add that pumpkin goodness. Beat in pumpkin puree, one large egg, and vanilla extract. If you’re feeling festive, this is where you can also stir in a drop or two of orange food coloring for an extra fall glow. The batter will look smooth and golden-orange.
(Pumpkin tip: If you have leftover puree, you can use it the next morning in these pumpkin muffins for a cozy breakfast treat.)
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. This step helps distribute the spice evenly so every bite of your cookies tastes balanced. Pumpkin pie spice is what brings that classic fall flavor we all crave.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix just until combined—overmixing is a common mistake that leads to tough cookies instead of chewy ones. At this point, the dough should be soft and a little sticky.
Step 6: Fold in the S’mores Mix-ins
Here’s where the fun really begins! Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces. Each mix-in adds a different texture: melty chocolate, gooey marshmallows, and crunchy graham bits. Together, they transform these into true Pumpkin S’mores Cookies.
Step 7: Scoop and Shape
Using a small cookie scoop (or a spoon if that’s what you have handy), drop rounded tablespoons of dough onto your prepared baking sheet. Space them about 2 inches apart so they have room to spread.
For that bakery-style look, press a few extra chocolate chips, marshmallows, and graham cracker bits right into the tops of the dough balls. This little trick not only makes the cookies prettier but also guarantees gooey marshmallow pockets on top.
Step 8: Bake to Golden Perfection
Slide the cookies into your preheated oven and bake for 12–14 minutes. You’ll know they’re ready when the edges are slightly golden, but the centers still look soft. Don’t wait for them to look “done” all the way through—they’ll finish setting as they cool.
Step 9: Cool Before Enjoying
Let the cookies rest on the baking sheet for about 3–5 minutes. They’ll be delicate fresh out of the oven, but a little resting time allows them to firm up. Then, transfer them to a wire rack to cool completely. (Pro tip: sneak one while it’s still warm—those gooey marshmallow strings are irresistible!)
Step 10: Serve and Savor
Now the best part—enjoy! These Pumpkin S’mores Cookies are delicious on their own, but they also pair wonderfully with a glass of cold milk or a mug of warm pumpkin spice milk. Whether you’re sharing them at a gathering or keeping a secret stash for yourself, they’ll disappear fast.
Tips and Tricks for Perfect Pumpkin S’mores Cookies
- Don’t overmix. Once the flour is incorporated, stop mixing to keep cookies tender.
- Use vegan marshmallows if you prefer marshmallows that keep their shape.
- Chill sticky dough. A quick 20–30 minutes in the fridge helps make scooping easier.
- Double the batch. These freeze beautifully, so make extras to stash away.
Storage for Pumpkin S’mores Cookies
- Room Temp: Airtight container, up to 3 days.
- Fridge: Keeps well for 5–6 days.
- Freezer: Freeze for up to 2 months. Warm in the oven to bring back the gooey goodness.
FAQs
Can I make the dough ahead of time?
Yes! Chill for up to 48 hours before baking.
What if I don’t have pumpkin pie spice?
Mix ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger. Works like a charm!
Can I use jumbo marshmallows?
Stick to mini ones—jumbo marshmallows melt into puddles (ask me how I know).
Conclusion
There you have it—pumpkin s’mores cookies that bring together the best parts of fall and summer in one irresistible bite. They’re cozy, gooey, and guaranteed to be a hit with kids and adults alike. If you love these, you might also enjoy my pumpkin chocolate chip bread or pumpkin crisp.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Pumpkin S’mores Cookies: The Best Fall Dessert You’ll Love
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
You can’t go wrong with pumpkin s’mores cookies. They’re soft, sweet and very more-ish, offering plenty of amazing flavors in every bite!
Ingredients
1 Cup unsalted butter, at room temperature
3/4 Cup brown sugar, packed
1/4 Cup granulated sugar
1/2 Cup pumpkin puree
1 egg, large
1 Teaspoon vanilla extract
2 1/4 Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon pumpkin pie spice
1/2 Teaspoon salt
1 Cup chocolate chips
1 Cup mini marshmallows
8 graham crackers, broken into small pieces
1 Teaspoon food coloring, orange, optional
Optional Toppings:
1/2 Cup chocolate chips
mini marshmallows
graham crackers, crushed
Instructions
1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. 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).
4. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
6. Gently fold in the chocolate chips, mini marshmallows and graham cracker pieces.
7. Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. 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.
9. Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Serve the pumpkin s’mores cookies at room temperature.
Notes
Non-melting marshmallows: If you like marshmallows but you don’t want them to melt into the cookie dough, use vegan mini marshmallows which tend to hold their shape when heated.
Orange food coloring: A little goes a long way. This is an optional ingredient but if you’re using it, add a drop or two at a time.
Cooling the cookies: Let them sit on the baking sheet for a few minutes to cool, as they’ll be quite delicate when coming out of the oven. When they’ve cooled a little, transfer them on to a wire rack to finish cooling completely.
