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.
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)
Optional Toppings:
½ cup chocolate chips
Mini marshmallows
Crushed graham crackers
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
