There’s something magical about cozy fall flavors colliding with everyone’s favorite campfire treat. These Pumpkin S’mores Cookies are chewy, gooey, and loaded with warm spices, melty chocolate, and toasted marshmallows all wrapped in a soft pumpkin-spiced cookie. Trust me, you’re going to love this mash-up of autumn comfort and nostalgic s’mores fun.
Why You’ll Love This Recipe
- Ultimate Fall Vibes: Pumpkin puree plus cinnamon, ginger, and nutmeg bring that irresistible seasonal warmth.
- Gooey Campfire Goodness: Mini marshmallows melt into pockets of soft sweetness, just like a toasted s’more.
- Texture Party: Chewy centers, crunchy graham cracker bits, and melty chocolate chips — every bite is exciting.
- Crowd-Pleaser: Perfect for bake sales, cozy nights in, or bringing to a fall gathering.
Ingredients
Here’s what you’ll need to whip up these dreamy cookies (full measurements are in the recipe card below):
- All-Purpose Flour: The structure base of your cookies.
- Baking Powder & Baking Soda: Leaveners to keep them soft and puffy.
- Salt: Balances sweetness.
- Cinnamon, Ginger, Nutmeg: Warm fall spices that make pumpkin shine.
- Unsalted Butter: Creams with sugar for that classic chewy cookie texture.
- Granulated & Brown Sugar: The perfect duo for sweetness and caramel notes.
- Pumpkin Puree: Moisture and flavor star of the season.
- Egg: Helps bind and enrich the dough.
- Vanilla Extract: Rounds out the flavor.
- Mini Marshmallows: Gooey, melty, campfire-style pockets.
- Graham Cracker Crumbs: Adds crunch and nostalgic s’mores flavor.
- Semi-Sweet Chocolate Chips: Melty, rich bites of chocolate in every cookie.
Note: The full ingredient list with measurements is in the recipe card below this article.
How to Make Pumpkin S’mores Cookies
Step 1: Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so nothing sticks.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter with both sugars until light, fluffy, and creamy.
Step 4: Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin puree, then the egg, and vanilla extract. Scrape down the sides so everything blends smoothly.
Step 5: Combine Wet and Dry
Gradually stir the dry mixture into the wet mixture until just combined. Don’t overmix — we want soft cookies, not tough ones!
Step 6: Fold in the Fun
Gently fold in marshmallows, graham cracker crumbs, and chocolate chips. Each scoop should look like a mini s’mores party.
Step 7: Scoop and Bake
Scoop about 2 tablespoons of dough per cookie onto your prepared sheets, leaving space in between. Bake for 10–12 minutes until edges are golden and centers look set.
Step 8: Cool and Enjoy
Let cookies cool on the sheet for 5 minutes before moving to a wire rack. The marshmallows will be gooey and perfect.
Pro Tips for Making the Recipe
- Chill the Dough: If your kitchen is warm, chilling the dough for 30 minutes keeps cookies from spreading too much.
- Extra Marshmallow Topping: Press a few marshmallows on top of each cookie before baking for that melty, Instagram-worthy look.
- Use Pumpkin Puree, Not Pie Filling: Pumpkin pie filling has added sugar and spices — stick to pure pumpkin puree.
- Watch the Bake Time: These cookies are best slightly underbaked so they stay chewy.
How to Serve
- Classic Style: Serve warm with a glass of cold milk or hot cocoa.
- Fall Party Platter: Pair with apple cider donuts or pumpkin bread for a festive spread.
- Dessert Upgrade: Sandwich toasted marshmallow or pumpkin ice cream between two cookies for the ultimate fall ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Keep cooled cookies in an airtight container at room temperature for up to 4 days.
Freezing
Freeze baked cookies in a freezer bag for up to 3 months. Place parchment paper between layers so they don’t stick.
Reheating
Warm in the microwave for 10–15 seconds to bring back that gooey marshmallow texture.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, just be sure to roast and puree it until smooth, and drain any excess liquid so the dough doesn’t get too wet.
Why did my marshmallows melt away?
Some marshmallows may dissolve into the cookie dough while baking. To keep visible gooey spots, press a few extra marshmallows on top before baking.
Can I swap the chocolate chips for chunks?
Absolutely! Chocolate chunks make for bigger, melty pockets — semi-sweet or dark both work beautifully.
Do these cookies need to be chilled before baking?
Not required, but chilling can help control spreading if your dough feels very soft.
✨ These Pumpkin S’mores Cookies are fall in every bite — chewy, gooey, chocolatey, spiced, and guaranteed to disappear fast. Bake them once, and they’ll become a seasonal tradition in your kitchen!
Pumpkin S’mores Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
- Gradually add dry ingredients to wet ingredients and stir until combined.
- Fold in chocolate chips, marshmallows, and graham cracker pieces.
- Scoop dough onto baking sheet and slightly flatten. Bake 10–12 minutes or until edges are golden.
- Cool on the pan for 5 minutes before transferring to a wire rack.