Pumpkin S’mores Cookies bring together the cozy flavors of fall with the fun of a classic campfire treat. These cookies combine soft pumpkin spice dough with melty marshmallows and chunks of chocolate and graham crackers for a perfect bite that’s both chewy and gooey.
I love making these cookies when the weather starts to cool down because they feel like a warm hug in cookie form. The pumpkin adds a subtle sweetness and moistness that pairs so well with the toasty, slightly crunchy bits of graham cracker and the sweet, gooey marshmallows. It’s a little bit like camping without leaving your kitchen.
My favorite way to enjoy these is fresh out of the oven when the marshmallows are still soft and the chocolate is just starting to melt. They’re perfect with a warm cup of tea or cocoa on a chilly afternoon. Plus, they’re always a big hit with friends and family — it’s hard not to love when dessert comes with that nostalgic s’mores twist!
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture and a gentle pumpkin flavor. You can use canned or fresh roasted pumpkin. If you don’t have pumpkin, sweet potato puree works nicely too.
Graham cracker crumbs: These give the cookies that classic s’mores crunch. If you can’t find graham crackers, digestive biscuits or even crushed vanilla wafers make a good substitute.
Chocolate chunks: I prefer semi-sweet chocolate for balance, but milk chocolate gives a sweeter touch. Dark chocolate can work if you want less sweetness.
Mini marshmallows: They melt beautifully and toast on top. Make sure to add extra on top before baking for that toasted effect. If you don’t have mini marshmallows, cut regular ones into smaller pieces.
How Can You Get the Perfect Soft and Gooey Texture?
The key to these cookies is balancing moisture and baking time to stay soft yet cooked through.
- Use softened butter and pumpkin puree to keep the dough moist and tender.
- Don’t overmix once you add the flour—mix just until combined to avoid tough cookies.
- Press extra marshmallows on top before baking so they toast nicely and add gooey pockets.
- Bake for 12-15 minutes until edges set but centers are soft. They’ll firm up a bit as they cool.
- Let cookies cool on the baking sheet for 5 minutes to finish setting before moving.
Following these tips will give you cookies that are chewy with melty marshmallows and melted chocolate, just like s’mores but with a cozy pumpkin twist.
Equipment You’ll Need
- Mixing bowls – Helpful for combining wet and dry ingredients separately, keeping things organized.
- Electric mixer or hand mixer – Makes creaming butter and sugar smooth and easy.
- Measuring cups and spoons – Accurate measurements help your cookies turn out just right.
- Baking sheets – Choose sturdy, rimmed sheets for even baking and easy cleanup.
- Parchment paper or silicone baking mat – Prevents sticking and makes cleanup a breeze.
- Cookie scoop or spoon – Helps form evenly sized cookies for consistent baking.
- Spatula – Great for folding in chocolate chunks and marshmallows gently without breaking them.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts for extra crunch and a nutty flavor that pairs well with pumpkin.
- Swap chocolate chunks for white chocolate or butterscotch chips to change up the sweetness and color.
- Mix in dried cranberries or raisins for a chewy fruit contrast and a little tartness.
- Sprinkle a pinch of cinnamon sugar on top before baking for a touch of extra spice and sparkle.
How to Make Pumpkin S’mores Cookies?
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree (canned or fresh)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For The Mix-ins:
- 1 ½ cups graham cracker crumbs (or finely chopped graham crackers)
- 1 cup chocolate chunks or chips (semi-sweet or milk chocolate)
- 1 cup mini marshmallows, plus extra for topping
Time Needed:
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake each batch. Allow an additional 5 minutes for cooling on the baking sheet before moving cookies to a wire rack. Total time is roughly 30-40 minutes, depending on your oven and batch size.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add pumpkin puree, egg, and vanilla extract, mixing well until fully combined.
In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing.
3. Add Mix-ins and Form Cookies:
Fold in the graham cracker crumbs, chocolate chunks, and 1 cup of mini marshmallows gently. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Press a few extra mini marshmallows on top of each cookie to help them toast nicely during baking.
4. Bake and Cool:
Bake the cookies for 12-15 minutes, until the edges are set and the tops are lightly golden with toasted marshmallows. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to finish setting. Then transfer the cookies to a wire rack to cool completely if desired.
5. Enjoy Your Cookies!
These pumpkin s’mores cookies are best enjoyed warm for that soft, gooey s’mores experience or at room temperature as a chewy treat. Perfect for fall gatherings or cozy nights in!
Can I Use Canned Pumpkin for This Recipe?
Yes! Canned pumpkin puree works perfectly and is a convenient option. Just make sure to use pure pumpkin, not pumpkin pie filling, which contains added spices and sugar.
Can I Freeze the Cookie Dough?
Absolutely! Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows from getting too hard, you can add a slice of bread to the container to help maintain moisture.
Can I Substitute the Marshmallows?
You can use mini marshmallows or cut regular marshmallows into smaller pieces. For a different twist, try using marshmallow fluff swirled into the dough, but note this may change the texture slightly.
