Get cozy with these Pumpkin S’mores Cookies where fall’s velvety pumpkin meets the nostalgic charm of gooey marshmallows, chocolatey chips, and crunchy graham crackers. These soft, chewy cookies are a perfect blend of seasonally spiced sweetness and summertime s’mores magic ideal for chilly evenings, gatherings, or simply indulging in a comforting treat.
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Pumpkin S’mores Cookies – Gooey Pumpkin & S’mores Fall Cookies
- Total Time: ~25–30 minutes
- Yield: 20–24 cookies 1x
Description
Get cozy with these Pumpkin S’mores Cookies where fall’s velvety pumpkin meets the nostalgic charm of gooey marshmallows, chocolatey chips, and crunchy graham crackers. These soft, chewy cookies are a perfect blend of seasonally spiced sweetness and summertime s’mores magic ideal for chilly evenings, gatherings, or simply indulging in a comforting treat.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt (plus optional cinnamon, nutmeg, as desired)
- ¾ cup (1½ sticks) unsalted butter, melted (or softened)
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree, blotted if you’d like a chewier texture
- 1 large egg (or egg yolk for extra richness)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet or mix your favorite types)
- ¾–1 cup graham cracker pieces or crumbs
- 10–20 marshmallows—mini or large halved, depending on texture preference
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment or silicone mats.
- Whisk together flour, baking soda, pumpkin pie spice, and salt (add cinnamon or nutmeg if using).
- In a bowl, mix melted butter with brown and granulated sugars until smooth. Add pumpkin puree, egg (or yolk), and vanilla, stirring until combined.
- Stir dry ingredients into wet just until no streaks of flour remain. Don’t overmix.
- Gently fold in chocolate chips, graham cracker pieces/crumbs, and marshmallows.
- Scoop dough (use a small to medium cookie scoop) onto baking sheets, spacing about 2″ apart. Press extra toppings on top if you like.
- Bake for 12–15 minutes until edges are lightly golden but centers still soft.
- Let cookies rest on the sheet for ~5 minutes, then transfer to a wire rack to set.
Notes
Chewy vs. cakey: Blot the pumpkin puree before using for a less moist, chewier cookie; skip the blotting for a cakier texture.
Marshmallow placement: Nest marshmallows within graham cracker surroundings to contain their ooze as it bakes.
Mix-ins: Try white chocolate chips or chunks for variation.
Extra flavor boost: Add graham cracker extract for an enhanced s’mores aroma (optional).
No mixer needed: Many recipes work fine with just a whisk and spoon.
- Prep Time: 10–15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, s’mores, cookies, fall dessert, chocolate, marshmallows, graham crackers
At a Glance
- Servings: ~20–24 cookies
- Prep Time: 10–15 minutes
- Cook Time: 12–15 minutes
- Total Time: ~25–30 minutes
- Difficulty: Easy–Moderate
- Estimated Cost: $$ (mid-range ingredients)
Ingredients
(Note: All measurements in US customary; metric shown in parentheses for accuracy)
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt (plus optional cinnamon, nutmeg, as desired)
- ¾ cup (1½ sticks) unsalted butter, melted (or softened)
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree, blotted if you’d like a chewier texture
- 1 large egg (or egg yolk for extra richness)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet or mix your favorite types)
- ¾–1 cup graham cracker pieces or crumbs
- 10–20 marshmallows—mini or large halved, depending on texture preference
Ingredient Swaps & Notes:
- Pumpkin pie spice: Use a homemade blend of cinnamon, nutmeg, ginger, and all-spice if needed.
- Marshmallows: Vegan or large marshmallows hold their shape better.
- Gluten-free option: Try 1:1 gluten-free flour and gluten-free graham crackers.
- Dairy-free: Use dairy-free chocolate and vegan marshmallows for a vegan twist.
Step-by-Step Instructions
- Preheat & prep: Preheat oven to 350 °F (175 °C). Line baking sheets with parchment or silicone mats.
- Dry mix: Whisk together flour, baking soda, pumpkin pie spice, and salt (add cinnamon or nutmeg if using).
- Wet mix: In a bowl, mix melted butter with brown and granulated sugars until smooth. Add pumpkin puree, egg (or yolk), and vanilla, stirring until combined.
- Combine: Stir dry ingredients into wet just until no streaks of flour remain. Don’t overmix.
- Fold in s’mores goodies: Gently fold in chocolate chips, graham cracker pieces/crumbs, and marshmallows.
- Form cookies: Scoop dough (use a small to medium cookie scoop) onto baking sheets, spacing about 2″ apart. Press extra toppings on top if you like.
- Bake: Bake for 12–15 minutes until edges are lightly golden but centers still soft.
- Cool: Let cookies rest on the sheet for ~5 minutes, then transfer to a wire rack to set.
Pro Tips & Variations
- Chewy vs. cakey: Blot the pumpkin puree before using for a less moist, chewier cookie; skip the blotting for a cakier texture.
- Marshmallow placement: Nest marshmallows within graham cracker surroundings to contain their ooze as it bakes.
- Mix-ins: Try white chocolate chips or chunks for variation.
- Extra flavor boost: Add graham cracker extract for an enhanced s’mores aroma (optional).
- No mixer needed: Many recipes work fine with just a whisk and spoon.
Serving Suggestions
- Enjoy warm with a cold glass of milk or go indulgent with hot cocoa or a pumpkin spice latte!
- Turn it into an ice cream sandwich by pressing a scoop of vanilla ice cream between two cookies.
- Crumble a cookie over yogurt or oatmeal for a fall-themed breakfast treat.
- Package in festive jars or boxes great for holiday gifting or bake sales.
Storage & Reheating
- Store: Keep in an airtight container at room temperature for up to 3–5 days; fridge extends freshness to about a week.
- Freeze: Cookies freeze well for up to 3 months. Thaw at room temp or gently reheat for that gooey feel.
- Reheat: Warm gently in oven (~300°F for a few minutes) or zap in microwave for a few seconds.
Troubleshooting
- Spreading too much? Chill dough slightly or flatten gently before baking.
- Dry cookies? Avoid overbaking the center should still look soft when removed.
- Marshmallows melting off? Use large marshmallow halves or nest them in graham pieces to keep them in place.