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.

Ingredients

Scale

Wet 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
1 Teaspoon orange food coloring (optional)

Dry Ingredients

2 ¼ Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon pumpkin pie spice
½ Teaspoon salt

Add-ins & Toppings

1 Cup chocolate chips
1 Cup mini marshmallows
8 graham crackers (broken into small pieces)
Extra chocolate chips, mini marshmallows, and crushed graham crackers for topping

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