If you’ve ever dreamed about capturing the warm, cozy flavors of fall camping nights in a cookie, these Pumpkin S’mores Cookies are your answer. Soft, chewy pumpkin-infused dough bursting with melty chocolate chips, gooey mini marshmallows, and crunchy graham cracker bits creates a nostalgic bite that feels like a cup of comfort wrapped in a cookie. Whether you’re craving something unique for your autumn celebrations or just want to treat yourself to a seasonal twist on a classic s’mores experience, these cookies will quickly become a favorite. The magic of Pumpkin S’mores Cookies is that they bring together the perfect harmony of pumpkin spice warmth and campfire-inspired sweetness, all baked into one delightful treat.

Pumpkin S'mores Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple, pantry-friendly staples that come together beautifully to create an irresistible texture and rich flavor profile. Each one plays a key role—from the lusciousness of butter and pumpkin puree to the spice blend and s’mores mix-ins that add that iconic flare.

Unsalted butter (1 cup, room temperature): Provides a creamy richness essential for soft, tender cookies.
Brown sugar (¾ cup, packed): Adds moisture and a deep caramelized sweetness.
Granulated sugar (¼ cup): Balances the sweetness and helps with cookie structure.
Pumpkin puree (½ cup): Infuses the cookies with moistness and that fall-favorite flavor.
Large egg (1): Binds everything together and adds structure.
Vanilla extract (1 teaspoon): Enhances sweetness and adds warm aromatic notes.
All-purpose flour (2 ¼ cups): The base that holds the cookies together.
Baking soda (1 teaspoon): Provides the right lift and tenderness.
Pumpkin pie spice (1 teaspoon): The blend of cinnamon, nutmeg, and cloves that delivers that unmistakable fall essence.
Salt (½ teaspoon): Balances sweetness and intensifies flavors.
Chocolate chips (1 cup + extra ½ cup): Melts into gooey pockets of chocolatey goodness.
Mini marshmallows (1 cup + extra): The iconic melty s’mores component that creates soft, pillowy bites.
Graham crackers (8 pieces, broken into small bits + crushed): Adds crunch and authentic s’mores flavor.
Optional orange food coloring (1 teaspoon): Adds a fun seasonal pop of color to your dough.

How to Make Pumpkin S’mores Cookies

Step 1: Preheat Your Oven and Prepare the Baking Sheet

Set your oven to 350°F to ensure it’s nice and hot when the cookies go in. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. This simple first step gets you off to the perfect start for evenly baked cookies.

Step 2: Cream the Butter and Sugars

In a large bowl, use a mixer to cream the softened butter with both the brown sugar and granulated sugar until the mixture becomes light and fluffy. This step is crucial because it aerates the dough, helping your cookies achieve that soft texture we all love.

Step 3: Mix in Pumpkin, Egg, and Vanilla

Beat in the pumpkin puree, egg, and vanilla extract until everything is fully combined. If you’re using food coloring for that festive bright orange, add it here. This mixture not only adds moisture but infuses the dough with the tender richness of pumpkin flavor.

Step 4: Combine Dry Ingredients

Whisk together the flour, baking soda, pumpkin pie spice, and salt in a separate bowl. Mixing these dry ingredients before adding them helps distribute the leavening and spices evenly throughout the dough.

Step 5: Gently Mix Dry Ingredients into Wet Mixture

Slowly add the dry mixture to the wet pumpkin mixture, stirring just enough to combine. Overmixing can lead to tough cookies, so folding gently ensures they stay tender.

Step 6: Fold in Chocolate, Marshmallows, and Graham Crackers

Now for the fun part: fold in the chocolate chips, mini marshmallows, and small graham cracker pieces. These mix-ins bring texture, flavor bursts, and that unmistakable s’mores feel right into every bite.

Step 7: Scoop and Add Extra Toppings

Drop rounded tablespoons of dough onto your prepared baking sheet, spacing each about two inches apart to allow spreading. Press additional marshmallows, chocolate chips, and graham cracker crumbs on top of each dough ball for a gorgeous finish and extra melty toppings.

Step 8: Bake Until Golden and Soft

Bake for 12 to 14 minutes until the edges are lightly golden and the centers look soft. This timing ensures your Pumpkin S’mores Cookies remain chewy and tender, loaded with gooey melted s’mores goodness.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. Once cooled, they’re ready for you to dive into that perfect fall treat.

How to Serve Pumpkin S’mores Cookies

Garnishes

To amp up presentation, sprinkle a few crushed graham crackers or a dusting of cinnamon sugar over the top just before serving. Adding a small toasted marshmallow or a drizzle of melted chocolate on top can create a cafe-style finishing touch that makes these cookies extra special.

Side Dishes

Pair these cookies perfectly with a warm spiced latte, a cozy cup of hot cocoa, or even a scoop of vanilla bean ice cream for dessert. The creamy drinks complement the spices and sweetness while adding a luxurious contrast of temperature and texture.

Creative Ways to Present

Elevate your fall gatherings by stacking Pumpkin S’mores Cookies with layers of whipped cream and fresh pumpkin puree to transform them into a delightful cookie trifle. You can also sandwich a marshmallow fluff or peanut butter filling between two cookies for an irresistible twist on a cookie sandwich.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pumpkin S’mores Cookies fresh by storing them in an airtight container at room temperature for up to four days. This maintains their soft texture and keeps those melty bits perfectly chewy without drying out.

Freezing

If you want to save the cookies for later, they freeze beautifully! Place the baked cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. When wrapped this way, they’ll keep their flavor and texture for up to three months.

Reheating

When you’re ready to enjoy frozen cookies, thaw them at room temperature for 15-20 minutes and then warm them in a 300°F oven for 5-7 minutes. This revives their freshly baked softness and perfectly melts the chocolate and marshmallows.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works wonderfully and gives you consistent flavor and moisture, which is perfect for Pumpkin S’mores Cookies.

What if I don’t have pumpkin pie spice? Can I make my own?

Definitely! A simple blend of cinnamon, nutmeg, and cloves or allspice will do the trick. It’s easy to customize and still captures that warm fall flavor.

Could I substitute the mini marshmallows with something else?

You could try marshmallow fluff or small marshmallow bits, but the miniature size and texture of mini marshmallows make them ideal for these cookies’ melty texture.

Will the cookies be cakey or chewy?

These Pumpkin S’mores Cookies are best enjoyed soft and chewy, with tender edges and those gooey pockets from the melted chocolate and marshmallows.

Can I add nuts to this recipe?

Yes! Chopped pecans or walnuts would complement the flavors nicely, adding a pleasant crunch that pairs well with the s’mores elements.

Final Thoughts

There’s nothing quite like biting into a cookie that wraps you in the feeling of a crisp autumn evening by the campfire. These Pumpkin S’mores Cookies capture that magic so effortlessly and with such deliciousness that they’re guaranteed to be a new seasonal favorite. So go ahead and bake a batch—you deserve to treat yourself to this cozy, sweet, and nostalgic indulgence!

Pumpkin S’mores Cookies Recipe

★★★★★

5.2 from 17 reviews

Author: anna
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with classic s’mores ingredients like chocolate chips, mini marshmallows, and graham crackers. Soft, chewy, and packed with autumnal warmth, they make a perfect treat for fall gatherings or anytime you crave a nostalgic, seasonal dessert.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream butter and sugars: In a large bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar using a hand mixer or stand mixer until the mixture is light, fluffy, and well combined.
Mix wet ingredients: Beat in the pumpkin puree, large egg, and vanilla extract until fully incorporated. If you want a festive orange color, add the orange food coloring at this step and mix well.
Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until evenly combined.
Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the cookies tender.
Fold in add-ins: Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces, distributing them evenly throughout the dough.
Portion the dough: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the lined baking sheet. Space the dough balls approximately 2 inches apart to allow for spreading.
Add toppings: Press a few extra mini marshmallows, chocolate chips, and graham cracker pieces on top of each cookie dough ball to enhance the s’mores effect and appearance.
Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are golden brown but the centers remain soft and slightly underbaked for a chewy texture.
Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely and set.
Serve: Serve the pumpkin s’mores cookies at room temperature and enjoy the delicious blend of fall flavors and classic s’mores tastes.

Notes

For a stronger pumpkin flavor, consider using pumpkin pie spice in the dough or adding a touch of cinnamon if you prefer.
If you prefer your marshmallows gooier, you can add some extra mini marshmallows on top halfway through baking.
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months.
These cookies can be made dairy-free by substituting vegan butter and using dairy-free chocolate chips and marshmallows.
Make sure your pumpkin puree is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 110mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: pumpkin cookies, s’mores cookies, pumpkin s’mores, fall dessert, pumpkin spice cookies, marshmallow cookies, graham cracker cookies