These Pumpkin S’mores Cookies blend soft pumpkin spice with melty chocolate, pillowy marshmallows, and crunchy graham cracker bits in every bite—just like your favorite campfire treat but in cookie form. With warming pumpkin puree and autumnal spices, these chewy golden bites offer a cozy fall experience that’s both nostalgic and irresistible. Whether you’re hosting a seasonal gathering or craving a sweet treat, this recipe brings gooey s’mores magic straight to your kitchen. Grab your apron and let’s dive into these easy, beginner-friendly cookies that promise to become your new autumn obsession!
Key Ingredients
Gathering the right ingredients ensures each cookie turns out perfectly spiced, chewy, and full of gooey surprises.
- 2 cups all purpose flour: Provides structure and a tender crumb to the cookies.
- 1 teaspoon pumpkin pie spice: Infuses warm autumn flavors of cinnamon, nutmeg, and ginger.
- 1 teaspoon baking powder: Helps the cookies rise and develop a light texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup unsalted butter, softened: Adds richness and a melt-in-your-mouth quality.
- 1/2 cup granulated sugar: Sweetens the dough and contributes to crisp edges.
- 1/2 cup packed brown sugar: Brings moisture, chewiness, and a hint of caramel flavor.
- 1 large egg: Binds ingredients together and adds tenderness.
- 1 teaspoon vanilla extract: Deepens the overall flavor with a sweet, aromatic note.
- 1/2 cup pumpkin puree: Keeps cookies moist while lending that classic fall taste.
- 1/2 cup graham cracker pieces: Offers a crunchy nod to traditional s’mores.
- 1/2 cup mini marshmallows: Creates those signature gooey pockets in every bite.
- 1/2 cup milk chocolate chunks: Melts into creamy ribbons of sweetness throughout.
How To Make Pumpkin S’mores Cookies
Let’s walk through each step to transform simple pantry staples into fall’s coziest cookie. From creaming the butter to folding in the gooey marshmallows, these instructions will guide you through mixing, baking, and achieving golden edges with soft centers.
1. Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, and salt, breaking up any lumps so the spice and leavener are evenly distributed.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 2–3 minutes.
4. Add the egg, vanilla extract, and pumpkin puree, mixing on low speed until the batter is smooth and homogenous.
5. Gradually incorporate the dry ingredients into the wet ingredients, stirring with a spatula until just combined—avoid overmixing to keep cookies tender.
6. Gently fold in the graham cracker pieces, milk chocolate chunks, and mini marshmallows, ensuring even distribution without deflating the batter.
7. Use a tablespoon or cookie scoop to drop 1-tablespoon portions of dough onto the prepared sheet, spacing them about 2 inches apart to allow for gentle spreading.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
9. Let the cookies cool on the baking sheet for 5 minutes—this helps them finish setting—then transfer them to a wire rack to cool completely.
Serving Suggestions
These cookies are crowd-pleasers on their own, but here are some fun ways to elevate your Pumpkin S’mores Cookies experience.
- Serve warm alongside a steaming mug of spiced latte to enhance the pumpkin pie spice notes.
- Stack two cookies with a drizzle of caramel sauce and a sprinkle of sea salt for a decadent dessert sandwich.
- Arrange on a platter with seasonal fruit like apple slices and pears for a fall-themed dessert board.
- Offer alongside a scoop of vanilla ice cream and a dusting of extra pumpkin pie spice for an indulgent sundae twist.
Tips For Perfect Pumpkin S’mores Cookies
A few simple tricks make these cookies even more irresistible. Follow these friendly pointers to get the best texture, flavor, and gooey goodness every time.
- For extra gooey marshmallows, press a few additional pieces on top of each cookie right after they come out of the oven.
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain softness.
- Chilling the dough for 30 minutes helps prevent excessive spreading and yields thicker, chewier cookies.
- Swap in dark chocolate chunks for a richer, slightly less sweet flavor that pairs beautifully with pumpkin spice.
How To Store It
Proper storage keeps these cookies tasting fresh and melty long after baking day. Follow these simple methods to preserve texture and flavor.
- Room Temperature: Once fully cooled, arrange cookies in a single layer inside an airtight container and seal tightly. They’ll stay soft and delicious for up to 3 days—layer with parchment paper to prevent sticking.
- Freezer Storage: For longer keeping, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. Thaw at room temperature for about 15 minutes before enjoying.
Frequently Asked Questions
Here are quick answers to common questions about making and storing these delightful treats:
- How long does it take to prepare and bake these Pumpkin S’mores Cookies?
It takes about 15 to 20 minutes to prepare the dough, including measuring ingredients, mixing, and scooping. Baking time is 10 to 12 minutes per batch, plus a 5-minute rest on the baking sheet and a few more minutes to cool completely on a wire rack, for a total of roughly 30 to 40 minutes from start to finish.
- Why is chilling the cookie dough recommended before baking?
Chilling the dough for 30 minutes firms up the butter and pumpkin puree, which helps prevent excessive spreading in the oven and leads to thicker, chewier cookies. It also allows the flavors—especially the pumpkin pie spice and vanilla—to meld for a more pronounced taste.
- Can I substitute the pumpkin pie spice if I don’t have any on hand?
You can make your own by combining 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and a pinch each of ground nutmeg and ground cloves to replace 1 teaspoon of pumpkin pie spice, ensuring your cookies still have that warm, autumnal flavor.
- How can I get extra gooey marshmallows on my cookies?
Right after the cookies come out of the oven, gently press a few additional mini marshmallows onto the top of each cookie. The residual heat will melt them slightly, giving you that signature gooey s’mores texture.
- What’s the best way to store these cookies, and how long will they stay fresh?
Once completely cooled, store the cookies in an airtight container at room temperature. They will stay fresh and maintain their texture for up to 3 days. You can layer them between sheets of parchment paper to prevent sticking.
- Can I swap the milk chocolate chunks for dark chocolate, and how will that affect the flavor?
Yes, using dark chocolate chunks will give the cookies a richer, less sweet flavor that pairs beautifully with the pumpkin spice and graham cracker pieces. Simply substitute an equal amount of dark chocolate chunks (1/2 cup) in step 6 for a more intense chocolate profile.
What Makes This Special
These Pumpkin S’mores Cookies stand out by marrying two beloved fall treats—pumpkin spice and classic s’mores—into one fudgy, chewy bite. The combination of warm spices, gooey marshmallows, crunchy graham crackers, and melting chocolate creates layers of texture and flavor that keep you coming back for more. Perfect for sharing (or hiding away for yourself), you can easily print this recipe, save it in your fall binder, and enjoy cozy baking memories all season long. Give it a try, then come back and share your questions, tweaks, or triumphs in the comments!
Print
Pumpkin S’mores Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Desserts
Description
A cozy blend of pumpkin puree and warming spice meets chunks of chocolate, mini marshmallows, and graham crackers in chewy golden cookies. The perfect fall twist on classic s’mores, gooey and fragrant from the first bite.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1/2 cup graham cracker pieces
- 1/2 cup mini marshmallows
- 1/2 cup milk chocolate chunks
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl whisk together all purpose flour, pumpkin pie spice, baking powder, and salt.
- In a large bowl beat unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg, vanilla extract, and pumpkin puree, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in graham cracker pieces, milk chocolate chunks, and mini marshmallows.
- Drop one tablespoon sized portions of dough onto the prepared baking sheet spacing each about 2 inches apart.
- Bake for 10 to 12 minutes until the edges are lightly golden and centers are set.
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
- For extra gooey marshmallows press a few additional pieces on top immediately after baking
- Store cooled cookies in an airtight container at room temperature for up to 3 days
- Chilling the dough for 30 minutes can help prevent spreading
- Use dark chocolate chunks for a richer flavor