I’m excited to share my Pumpkin S’mores Cookies—soft, sweet, and irresistibly seasonal. They combine the cozy flavors of pumpkin with nostalgic s’mores elements for a cookie that’s moreish in every bite.

Why You’ll Love This Recipe

I adore how these cookies bring together all the best of fall—pumpkin puree, warm spices, and gooey marshmallows—all nestled inside a soft, pillowy cookie. The classic trio of chocolate, marshmallow, and graham cracker delivers that comfy campfire feel, while the pumpkin and spice add a lovely seasonal twist. They’re fun, festive, and impossible to resist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, at room temperature
Brown sugar, packed
Granulated sugar
Pumpkin puree
Large egg
Vanilla extract
All-purpose flour
Baking soda
Pumpkin pie spice
Salt
Chocolate chips
Mini marshmallows
Graham crackers, broken into small pieces
(Optional) Orange food coloring

Optional Toppings:

Extra chocolate chips
Mini marshmallows
Crushed graham crackers

directions

First, I preheat the oven to 350 °F and prepare a baking sheet with parchment paper. I cream together the room‑temperature butter, brown sugar, and granulated sugar until light and fluffy. Then, I beat in the pumpkin puree, egg, and vanilla (and orange food coloring if desired) until smooth. In another bowl, I whisk together flour, baking soda, pumpkin pie spice, and salt. I fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.

Next, I gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces. Using a small cookie scoop or spoon, I portion out rounded tablespoons of dough onto the baking sheet, spacing them about two inches apart. On top of each cookie dough ball, I press in a few extra marshmallows, chocolate chips, and graham cracker pieces for an enticing s’mores look.

I bake them for 12–14 minutes—edges golden and centers still soft. After a few minutes of cooling on the sheet, I transfer them to a wire rack to cool completely. I find they’re best enjoyed at room temperature.

Servings and timing

Yield: about 24 cookies
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

storage/reheating

I store the cookies in an airtight container to maintain their softness for up to 3–4 days. If I want to enjoy one warm and gooey again, I pop it in the microwave for 10–15 seconds—you wouldn’t believe how fresh it tastes afterward!

FAQs

1. Can I substitute the all-purpose flour for a gluten-free flour?

Yes—I’ve used a 1-to-1 gluten-free baking blend with good results. The texture is slightly more tender but still delicious.

2. Do I really need the food coloring?

Not at all—it’s purely aesthetic. The cookies are lovely without it, and the orange hue is just a fun seasonal touch.

3. Can I use larger marshmallows?

You can—just chop them smaller or slightly reduce their amount so the cookies don’t spread too much. Mini marshmallows work best for even distribution.

4. Can I make the dough ahead of time?

Yes—I sometimes chill the dough for an hour or freeze round scoops on the tray and bake from frozen, adding an extra minute or two to the bake time.

5. Can I halve the recipe to make fewer cookies?

Absolutely—I simply cut all ingredients in half, and adjust the number of cookie scoops accordingly. They bake in the same amount of time.

6. Can I add extra mix-ins like nuts or white chocolate?

Yes—I’ve added chopped pecans for crunch or swirled in white chocolate chips for extra sweetness. Just be sure not to overload the dough.

7. How do I prevent them from spreading too much?

Chilling the dough slightly before baking can help—or make sure your cookie sheet isn’t too warm when placing the dough.

8. Are these suitable for freezing?

Yes—baked cookies freeze well. I layer them with parchment paper in a container and thaw at room temperature before enjoying.

9. What’s the best way to reheat if I don’t like microwaves?

I place cookies on a baking sheet in a 300 °F oven for a few minutes until soft and warmed through.

10. Can I make them dairy-free?

Yes—substitute vegan butter and use dairy-free chocolate chips. You’ll want to check that the pumpkin pie spice blend is also dairy-free if necessary.

Conclusion

I’m always charmed by how these Pumpkin S’mores Cookies come together—soft, spiced, and stuffed with nostalgic flavors. Easy to make, perfectly seasonal, and endlessly satisfying. I hope you bake and savor every cozy, gooey bite as much as I do.

Pumpkin S’mores Cookies

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Author: Alice
Total Time: 35 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Pumpkin S’mores Cookies are a fall-inspired twist on the classic campfire treat. Soft, chewy, and loaded with pumpkin puree, gooey marshmallows, chocolate chips, and crunchy graham crackers — these cookies are a must-bake seasonal dessert everyone will crave.

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.

Add pumpkin puree, egg, vanilla, and optional food coloring. Mix until combined.

In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.

Slowly incorporate the dry mixture into the wet ingredients; mix just until combined.

Gently fold in chocolate chips, marshmallows, and graham cracker pieces.

Scoop dough using a small cookie scoop and place on prepared baking sheet, 2 inches apart.

Press extra marshmallows, chocolate chips, and graham pieces onto the tops.

Bake for 12–14 minutes, or until edges are set and golden.

Let cookies cool for a few minutes on the sheet before transferring to a wire rack.

Notes

Don’t overmix the dough — this keeps cookies soft and tender.

Add food coloring for festive orange color, or skip for a natural look.

Store in an airtight container for up to 4 days.

Freeze extra dough balls for up to 2 months.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American