Pumpkin S’mores Cookies are the best of fall meets campfire treat—chewy, gooey, and bursting with cozy flavor in every bite! Imagine all the nostalgia of a classic s’more, mixed with warm pumpkin spice and soft cookie goodness. These cookies are a showstopper for gatherings and bake sales, but they’re easy enough for a relaxed baking day at home. Packed with melty chocolate chips, toasty marshmallows, and crunchy graham cracker bits, each bite is sweet, rich, and delightfully autumnal. Get ready to fall in love with this irresistible mashup!

Pumpkin S'mores Cookies Recipe - Recipe Image

Ingredients You’ll Need

These Pumpkin S’mores Cookies rely on a handful of classic baking staples plus a few delicious extras. Each ingredient brings something special to the table—think butter for richness, pumpkin for tenderness and color, and of course, those s’mores essentials for that iconic flavor burst!

Unsalted butter (1 cup, at room temperature): Provides the perfect rich, melt-in-your-mouth texture—be sure it’s soft for easy creaming!
Brown sugar (¾ cup, packed): Adds chewy texture and a deep, caramel sweetness that pairs beautifully with pumpkin.
Granulated sugar (¼ cup): Balances the flavor and helps those signature cookie edges crisp up just right.
Pumpkin puree (½ cup): The star ingredient—pure pumpkin brings moisture, autumn color, and a subtle earthy sweetness.
Egg (1 large): Binds everything together and gives the cookies a classic cookie crumb.
Vanilla extract (1 teaspoon): Rounds out all the flavors with a comforting, aromatic note.
All-purpose flour (2 ¼ cups): The structure-builder for your cookies; measure properly for the best texture.
Baking soda (1 teaspoon): Aids in spreading and gives lift, so your cookies don’t end up flat.
Pumpkin pie spice (1 teaspoon): That magical blend of cinnamon, nutmeg, ginger, and cloves keeps every bite deliciously seasonal.
Salt (½ teaspoon): Balances sweetness and brings out all the warm flavors.
Chocolate chips (1 cup): Melty chocolate is a must in any s’mores-inspired treat—dark, milk, or semi-sweet all work!
Mini marshmallows (1 cup): The key to those gooey, toasty marshmallow pockets throughout each cookie.
Graham crackers (8, broken into small pieces): Adds essential crunch and nostalgic s’mores flavor in every bite.
Food coloring (1 teaspoon orange, optional): If you want an extra pumpkiny hue, a dash of orange food coloring gives the dough a festive look.
Extra chocolate chips (½ cup): For topping—these make each cookie picture-perfect and even more indulgent.
Mini marshmallows (for topping): Pressed on top for visual appeal and that signature toasted marshmallow finish.
Graham crackers, crushed (for topping): A sprinkle right before baking (or after) gives that craveable crunch and classic touch.

How to Make Pumpkin S’mores Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F. Line a baking sheet with parchment paper—this not only prevents sticking, but also helps your cookies bake evenly and slide off like a dream.

Step 2: Cream Together the Butter and Sugars

In a large mixing bowl, cream the room-temperature unsalted butter with both brown sugar and granulated sugar. Aim for a light, fluffy texture—this is key for tender Pumpkin S’mores Cookies, as it creates just the right amount of air in your dough for a soft, cakey bite.

Step 3: Mix in Wet Ingredients

Add the pumpkin puree, egg, and vanilla extract to your fluffy sugar-butter mixture. If you want that extra pop of autumn orange in your cookies, blend in the orange food coloring now. Beat until everything is smooth and velvety; this step infuses the dough with cozy flavor and moisture.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This ensures your leavening and spice distribute evenly throughout the dough, so every Pumpkin S’mores Cookie is perfectly flavorful.

Step 5: Mix It All Together

Gradually add your dry ingredients into the wet mixture, stirring gently just until combined. Take care not to overmix—overworking the dough can create tough cookies, and nobody wants that! Stop as soon as you don’t see any more streaks of flour.

Step 6: Fold in the S’mores Goodness

With a spatula, gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces. Folding keeps everything airy and ensures your s’mores pieces don’t break up too much before baking.

Step 7: Scoop and Shape

Using a small cookie scoop or a spoon, drop rounded tablespoons of dough onto your parchment-lined baking sheet, making sure to leave about 2 inches between them. For that bakery-style look (and a little extra s’mores punch), press a few extra marshmallows, chocolate chips, and graham pieces right on top of each dough mound.

Step 8: Bake

Slide the cookies into your preheated oven and bake for 12 to 14 minutes, or until the edges are golden and set but the centers are still a little soft. These Pumpkin S’mores Cookies will continue to cook a bit as they cool, so avoid overbaking—soft centers are everything!

Step 9: Cool

Let the cookies cool on the baking sheet for a few minutes (they’ll be very soft at first), then transfer them with a spatula to a wire rack to finish cooling. This helps keep their centers gooey and their edges just slightly crisp—the ultimate texture combo!

Step 10: Serve and Enjoy

Serve your Pumpkin S’mores Cookies at room temperature. Watch as the marshmallows stay chewy, the chocolate is perfectly melty, and the graham cracker bits provide that satisfying crunch in every bite!

How to Serve Pumpkin S’mores Cookies

Garnishes

For an extra wow factor, sprinkle your freshly-baked cookies with more crushed graham crackers or drizzle them with melted chocolate while still slightly warm. A tiny pinch of flaky sea salt just before serving takes the sweet-salty contrast to the next level!

Side Dishes

Pair Pumpkin S’mores Cookies with a mug of hot chocolate, spiced apple cider, or even your favorite pumpkin spice latte for the ultimate autumn treat. They also make a dreamy dessert platter alongside seasonal fruits or a scoop of vanilla ice cream.

Creative Ways to Present

For a fun twist, layer the cookies in a rustic basket lined with a pretty tea towel for gifting, or arrange them on a wooden board with extra s’mores ingredients for a cozy indoor “s’mores night.” These cookies even stack well, making them perfect for party favors or festive cookie exchanges!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days. The marshmallows may get chewier over time, which only adds to the cozy, nostalgic vibe, and the cookies will stay soft and tender.

Freezing

These cookies freeze beautifully! Flash-freeze the baked cookies on a baking sheet, then transfer to a zip-top bag or airtight container. They’ll keep well for up to 2 months. For best results, thaw at room temperature before enjoying.

Reheating

For that just-baked taste, warm Pumpkin S’mores Cookies in the microwave for 10-15 seconds or in a low oven for a few minutes. This brings the chocolate and marshmallows back to melty glory—almost like they’re fresh from the oven.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with plain pumpkin puree, as pumpkin pie filling contains added sugar and spices, which can affect the sweetness and consistency of your Pumpkin S’mores Cookies recipe.

Why did my marshmallows melt away in the oven?

Marshmallows melt quickly when exposed to direct heat! For gooey, visible pockets, press a few extra mini marshmallows into the tops of your cookie dough balls just before baking—they’ll toast beautifully on top rather than disappearing into the dough.

Can I make Pumpkin S’mores Cookies gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend, and use gluten-free graham crackers to ensure everyone can enjoy these cookies without worry.

Should I chill the dough before baking?

Chilling the dough isn’t required, but if your kitchen is warm or you like thicker cookies, chill the dough for 30 minutes before scooping. This keeps the cookies from spreading too much and amps up the flavor.

Can I double the recipe for a crowd?

Definitely! This recipe scales up beautifully, so double the ingredients and bake in batches if you’re feeding a hungry group at a party, potluck, or family get-together.

Final Thoughts

If you’ve been searching for a treat that truly captures the spirit of fall with a nostalgic twist, Pumpkin S’mores Cookies are the answer! They’re easy, incredibly delicious, and brimming with crowd-pleasing flavor. Grab some friends, brew up your favorite fall drink, and enjoy this cozy cookie magic together—you won’t regret it!

Pumpkin S’mores Cookies Recipe

★★★★★

4.9 from 20 reviews

Author: anna
Total Time: 35 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin S’mores Cookies are a delightful twist on the classic treat, combining the flavors of pumpkin, chocolate, marshmallows, and graham crackers in a soft and chewy cookie.

Instructions

Preheat: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Cream: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat: 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).
Whisk: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Add: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
Fold: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
Drop: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Top: 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.
Bake: Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve: Serve the pumpkin s’mores cookies at room temperature.

Prep Time: 20 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 120mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: Pumpkin S’mores Cookies, Pumpkin Cookies, S’mores Cookies, Fall Desserts