Pumpkin S’mores Cookies

Pumpkin S’mores Cookies are the ultimate cozy-meets-campfire treat. Soft and chewy pumpkin-spiced cookies are loaded with chunks of chocolate, gooey marshmallows, and graham cracker bits, blending everything I love about fall and summer into one irresistible dessert. These cookies are warm, nostalgic, and packed with comforting flavor in every bite.

Why You’ll Love This Recipe

I love how these cookies bring together the flavors of pumpkin pie and s’mores in such a fun, unique way. They’re soft, chewy, and just slightly crisp on the edges—exactly how I want a cookie to be. The pumpkin puree gives them a moist texture and subtle warmth, while the melty chocolate and toasted marshmallows make them feel indulgent and playful. Whether I’m baking for the holidays, a gathering, or just because, these cookies never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Pumpkin puree (not pumpkin pie filling)
• Brown sugar
• Granulated sugar
• Unsalted butter, melted
• Egg yolk
• Vanilla extract
• Chocolate chips or chunks
• Mini marshmallows
• Crushed graham crackers

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, I whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, I mix the melted butter, brown sugar, and granulated sugar until smooth.
4. I add in the pumpkin puree, egg yolk, and vanilla extract, stirring until combined.
5. I gradually mix the dry ingredients into the wet until a soft dough forms.
6. I fold in the chocolate chunks, mini marshmallows, and crushed graham crackers.
7. Using a cookie scoop, I drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
8. I bake for 10–12 minutes or until the edges are set and the centers still look slightly underdone.
9. Once out of the oven, I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18–20 cookies. It takes roughly 10 minutes to prep and 10–12 minutes to bake, so I can have them ready in under 30 minutes from start to finish.

Variations

When I want an extra indulgent twist, I use dark chocolate chunks or stuff the dough with a marshmallow in the center for a molten effect. I’ve also tried adding chopped pecans or walnuts for crunch, and it works beautifully. If I’m baking for a crowd, I sometimes turn this dough into cookie bars by pressing it into a baking pan and extending the bake time slightly.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 4 days—they stay soft and chewy. If I want to enjoy them warm, I microwave one for about 10 seconds to bring the gooey marshmallow texture back. These also freeze well: I let them cool completely, layer them between parchment paper in a container or bag, and freeze for up to 2 months. To thaw, I just leave them at room temperature or warm them slightly in the oven.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin puree before—just make sure it’s well-drained and not too watery, or the dough can get too soft.

Why are my cookies spreading too much?

If the dough is too warm or the butter was too hot when mixed, the cookies can spread. I chill the dough for 20–30 minutes before baking if that happens.

Can I make these gluten-free?

I’ve made them with a 1:1 gluten-free baking flour and they turned out great. I just double-check that my graham crackers are gluten-free too.

What’s the best way to keep marshmallows from melting completely?

I fold the marshmallows in gently and sometimes press a few extra on top of each dough ball before baking. That way, some stay gooey and visible after baking.

Can I double the recipe?

Absolutely. I often double the batch for parties or holiday trays. The dough holds up well, and the cookies bake evenly even in larger batches.

Conclusion

Pumpkin S’mores Cookies are the perfect fusion of seasonal flavors and childhood favorites. I love how easy they are to make and how special they feel with minimal effort. Whether I’m cozying up on a chilly night or looking for a creative fall treat, these cookies always hit the sweet spot.

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