Get ready to fall in love with these Pumpkin S’mores Cookies! Imagine everything you adore about gooey campfire s’mores and cozy pumpkin treats, all baked into a single delightful cookie. They’re soft and pillowy with bursts of melty chocolate, pockets of marshmallow, and the familiar crunch of graham crackers. The gentle pumpkin flavor and a hint of warm spice make every bite an autumn adventure. If you’ve ever wished for an excuse to make s’mores inside your kitchen, this irresistible treat will become your new obsession—and an instant family favorite!

Ingredients You’ll Need

The beauty of Pumpkin S’mores Cookies lies in how each simple ingredient elevates the final batch with its own special touch. From the buttery base to the marshmallow-studded finish, every component is carefully chosen for unforgettable flavor and texture.

Unsalted butter: Softened to room temperature for the fluffiest, richest base.
Brown sugar: Adds deep molasses sweetness and magical chewiness.
Granulated sugar: Balances the brown sugar for a crisp edge and perfect rise.
Pumpkin puree: Brings ultra-moist texture and a burst of autumn color.
Egg (large): Helps bind everything together for the perfect cookie bite.
Vanilla extract: Enhances all the warm, inviting flavors.
All-purpose flour: Your workhorse for perfectly structured, tender cookies.
Baking soda: Lends just the right amount of lift and spread.
Pumpkin pie spice: Infuses a mix of cinnamon, nutmeg, and cloves for seasonal charm.
Salt: Brightens and balances the sweetness and spice.
Chocolate chips: Adds melty, indulgent chocolate in every bite.
Mini marshmallows: Delivers gooey centers and that iconic s’mores flavor.
Graham crackers (broken into small pieces): Gives the essential crunch and taste of s’mores.
Food coloring (orange, optional): For a fun, festive hue (totally optional but highly adorable!).
More chocolate chips: For topping—because you can never have too much chocolate.
More mini marshmallows: Extra marshmallow tops for that classic gooey look.
More graham crackers (crushed): A little sprinkle for the rustic, campfire finish.

How to Make Pumpkin S’mores Cookies

Step 1: Preheat Your Oven

Set the stage for success by preheating your oven to 350°F. Line a baking sheet with parchment paper, which will guarantee easy removal of each golden cookie and prevent sticking.

Step 2: Cream the Butter and Sugars

In a large bowl, use a mixer to beat the softened butter, brown sugar, and granulated sugar together. You’re looking for a light, fluffy texture—like soft sand at the beach—which is the foundation of these dreamy cookies.

Step 3: Mix in Pumpkin and Wet Ingredients

Add the pumpkin puree, egg, and vanilla extract to your butter-sugar mixture. If you want that extra autumn pop, stir in the orange food coloring here. Beat everything together until you have a creamy, sunset-orange batter.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk the flour, baking soda, pumpkin pie spice, and salt. This dry team is what gives the Pumpkin S’mores Cookies their satisfying bite and delicate spice.

Step 5: Mix Wet and Dry Mixtures

Gently blend your dry ingredients into the wet batter, just until combined—no need to over-mix! You want your cookies tender and soft, never tough.

Step 6: Add Mix-Ins

Fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces. This is where the magic of Pumpkin S’mores Cookies happens—the classic trio, each one in every single bite.

Step 7: Scoop and Top

Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each for a little spreading. For true s’mores sparkle, gently press a few extra marshmallows, chocolate chips, and graham cracker bits right on top of each dough ball.

Step 8: Bake

Slide your tray into the oven and bake for 12 to 14 minutes, until the edges are a tempting golden brown and the centers still look a bit soft. That gooey center is pure bliss!

Step 9: Cool

Let the cookies rest on the baking sheet for a few minutes so they set up just right. Then transfer to a wire rack to cool completely. Prepare yourself: your kitchen will smell like a fall wonderland!

Step 10: Serve

Enjoy your Pumpkin S’mores Cookies at room temperature, when the chocolate is dreamy and the cookies have that perfect soft-but-chewy texture.

How to Serve Pumpkin S’mores Cookies

Garnishes

If you want your Pumpkin S’mores Cookies to look bakery-level, try topping with a final shower of crushed graham crackers or a light dusting of powdered sugar. For extra drama, torch a few mini marshmallows with a kitchen flame just before serving for real campfire vibes.

Side Dishes

Pair these cookies with a cozy mug of hot chocolate, chai latte, or spiced apple cider. Their rich, autumnal flavor is a wonderful match for creamy drinks or a cold glass of milk for classic comfort.

Creative Ways to Present

Stack Pumpkin S’mores Cookies tall on a cake stand for a breathtaking centerpiece, or wrap them individually in parchment for a bake sale or lunchbox treat. For parties, tuck them into mason jars with a ribbon for an edible gift no one will forget.

Make Ahead and Storage

Storing Leftovers

The best news: Pumpkin S’mores Cookies stay soft for days! Store them in an airtight container at room temperature for up to 4 days. Separate layers with parchment to keep those marshmallows from sticking.

Freezing

They freeze beautifully, too. Cool cookies completely, then freeze in a single layer before transferring to a zip-top bag. When the craving hits, you’ll have Pumpkin S’mores Cookies at the ready for up to two months.

Reheating

Revive that fresh-from-the-oven gooeyness by popping a cookie in the microwave for 8–10 seconds. The chocolate and marshmallow will melt again, and you’ll swear you’re sitting by the campfire on a crisp fall evening!

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works perfectly in Pumpkin S’mores Cookies. Just make sure it’s not too watery; drain any excess liquid for best results.

What if I don’t have pumpkin pie spice?

No problem at all—mix your own using cinnamon, nutmeg, and cloves. A 3:1:1 ratio is a great starting place for that classic autumn flavor.

Are these cookies overly sweet?

Pumpkin S’mores Cookies are delightfully sweet and gooey, but not cloying. The salt, spice, and graham crackers help balance the sweetness so every bite is just right.

Can I make these gluten-free?

Yes, simply swap in your favorite gluten-free all-purpose blend and gluten-free graham crackers. The cookies stay soft and just as delicious.

Why do my marshmallows disappear in the oven?

Marshmallows can sometimes melt away during baking, so always press a few extras on top of each dough ball before baking. You’ll have those lovely melty pockets right where you want them!

Final Thoughts

If you’re craving a cozy twist on a classic campfire treat, these Pumpkin S’mores Cookies truly deliver. Their blend of nostalgia and autumn comfort is impossible to resist. I hope you bake a batch soon; there’s nothing like sharing these cookies (and smiles!) with friends and family. Happy baking!

Pumpkin S’mores Cookies Recipe

★★★★★

4.8 from 16 reviews

Author: Ella
Total Time: 35 minutes
Yield: Approximately 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the flavors of fall with these Pumpkin S’mores Cookies, a delightful twist on a classic treat. These cookies are soft, chewy, and packed with pumpkin, chocolate, marshmallows, and graham crackers for the perfect autumnal treat.

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.

Notes

For a gooey marshmallow topping, add extra marshmallows just before the cookies finish baking.
These cookies are best enjoyed within a few days of baking for optimal freshness.

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

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 115mg
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, fall baking, dessert recipe, pumpkin recipe