Pumpkin S’mores Cookies Recipe

If you’re craving a cozy treat that captures the essence of autumn, you absolutely must try these Pumpkin S’mores Cookies. Combining the warm, spiced pumpkin flavor with the nostalgic charm of chocolate, graham crackers, and gooey marshmallows, this recipe delivers a deliciously soft and chewy experience that feels like a hug in cookie form. Pumpkin S’mores Cookies are not only festive and flavorful but they also bring together classic flavors in a wonderfully unexpected way that will have everyone reaching for seconds.

Pumpkin S’mores Cookies Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple and straightforward, while the ingredients each play a vital role in building the perfect Pumpkin S’mores Cookies. From the creamy pumpkin purée to the crunchy graham crackers and sweet mini marshmallows, every component adds texture, depth, and that wonderful fall vibe.

  • ½ cup pumpkin purée: Provides moistness and the signature pumpkin flavor essential for that autumnal touch.
  • ½ cup unsalted butter, softened: Adds richness and helps create a tender, melt-in-your-mouth cookie texture.
  • ½ cup brown sugar: Brings caramel notes and keeps the cookies soft inside.
  • ¼ cup granulated sugar: Balances sweetness and helps with slight crisping on the edges.
  • 1 large egg yolk: Contributes to the cookie’s moistness and richness without making it cakey.
  • 1 tsp vanilla extract: Enhances warmth and rounds out the overall flavor profile.
  • 1 ⅓ cups all-purpose flour: The foundation that holds everything together with just the right chew.
  • ½ tsp baking soda: Helps the cookies rise subtly while keeping them soft.
  • ¼ tsp salt: Balances sweetness and enhances all the flavors.
  • 1 tsp pumpkin spice: The signature blend of cinnamon, nutmeg, and cloves that brings holiday spirit.
  • ½ cup chocolate chunks: For pockets of melty, rich chocolate throughout the cookie.
  • ½ cup crushed graham crackers: Adds that iconic s’mores crunch and a touch of sweetness.
  • ½ cup mini marshmallows: Creates gooey, melty bits that mimic classic campfire s’mores.

How to Make Pumpkin S’mores Cookies

Step 1: Preheat and Prepare

First things first, set your oven to 350°F (175°C). This ensures it’s perfectly heated when your cookie dough is ready to go in. Line a baking sheet with parchment paper or a silicone mat to keep your Pumpkin S’mores Cookies from sticking and make cleanup a breeze.

Step 2: Cream Butter and Sugars

In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and creamy. This step is crucial because it helps incorporate air into the dough, giving you cookies that are tender and just the right amount of chewy.

Step 3: Add Wet Ingredients

Mix in the pumpkin purée, egg yolk, and vanilla extract until everything is smooth and well combined. The pumpkin purée adds moisture and a subtle earthiness that perfectly complements the sweet elements.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, salt, and pumpkin spice. Gradually stir the dry mixture into the wet ingredients, mixing just until everything is incorporated to avoid overworking the dough.

Step 5: Fold in the S’mores Elements

Gently fold in the chocolate chunks, crushed graham crackers, and mini marshmallows. This is the magic moment when the cookies start resembling the classic s’mores campfire treat while celebrating pumpkin season.

Step 6: Scoop and Bake

Use a spoon or cookie scoop to drop generous spoonfuls of dough onto your prepared baking sheet, spacing them a couple of inches apart. Bake for 10 to 12 minutes until the edges are golden but the centers remain soft and slightly underbaked for that perfect gooey bite.

Step 7: Cool and Enjoy

Allow the Pumpkin S’mores Cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This cooling step lets the cookies set up just enough while keeping all that ooey-gooey goodness intact.

How to Serve Pumpkin S’mores Cookies

Pumpkin S’mores Cookies Recipe - Recipe Image

Garnishes

Serve your Pumpkin S’mores Cookies with a light dusting of cinnamon sugar or a sprinkle of extra crushed graham crackers on top for an added textural contrast. A drizzle of melted chocolate can also make them look even more tempting.

Side Dishes

Pair these cookies with a warm mug of spiced chai tea, pumpkin latte, or even a classic cold glass of milk. The drinks complement the rich flavors and keep the experience cozy and festive.

Creative Ways to Present

Transform this cookie into an ice cream sandwich by pairing it with cinnamon or vanilla ice cream between two cookies. Alternatively, skewered mini marshmallows toasted over a candle alongside the cookies add a fun, interactive element to your gathering.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and the marshmallows from drying out.

Freezing

You can freeze the leftover cookies in an airtight container or freezer bag for up to 3 months. Just let them thaw at room temperature before enjoying, and they’ll taste just as fresh as day one.

Reheating

To revive the gooey texture, gently warm the cookies in the microwave for 10-15 seconds or pop them in a preheated oven at 300°F for 5 minutes. This brings back the soft center and melts the chocolate chunks nicely.

FAQs

Can I substitute canned pumpkin for fresh pumpkin purée?

Absolutely! Canned pumpkin purée is perfect for this recipe and conveniently available year-round. Just make sure not to use pumpkin pie filling, as it contains spices and sweeteners that will alter the flavor.

What if I don’t have pumpkin spice?

No worries! You can make your own by combining ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of ground cloves or ginger. This mix will give you that warm, cozy pumpkin spice flavor.

Can I use regular marshmallows instead of mini ones?

You can, but mini marshmallows work better in these cookies because they distribute more evenly and melt into little pockets of softness rather than clumping together.

Are these cookies gluten-free?

The classic Pumpkin S’mores Cookies aren’t gluten-free because of the all-purpose flour and graham crackers. However, you can substitute them with a gluten-free flour blend and gluten-free graham crackers to make a delicious alternative.

How soft or chewy are these cookies?

These cookies have a wonderful balance—they’re soft and chewy on the inside with slightly crisp edges, thanks to the combination of pumpkin purée and careful baking time. The marshmallows add a gooey texture that truly captures the s’mores spirit.

Final Thoughts

There’s just something so satisfying about the combination of pumpkin, chocolate, graham crackers, and marshmallows baked into one delightful cookie. These Pumpkin S’mores Cookies bring a little campfire magic to your kitchen and are perfect for sharing with friends or savoring quietly with a hot drink. I can’t wait for you to bake them and create some sweet fall memories!

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Pumpkin S’mores Cookies Recipe

Cozy, gooey, and packed with fall flavor, these pumpkin s’mores cookies are a delightful twist on the classic campfire treat, combining pumpkin purée, chocolate chunks, graham cracker crumbs, and mini marshmallows in a soft, flavorful cookie perfect for autumn.

  • Author: Douaa
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 12 cookies 1x
  • Category: Dessert, Snack, Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

  • ½ cup pumpkin purée
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 ⅓ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp pumpkin spice

Mix-Ins

  • ½ cup chocolate chunks
  • ½ cup crushed graham crackers
  • ½ cup mini marshmallows

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
  3. Add Pumpkin and Wet Ingredients: Mix in the pumpkin purée, egg yolk, and vanilla extract thoroughly until well combined, giving the dough a moist and flavorful consistency.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin spice to evenly distribute the leavening and spices throughout the flour.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined, being careful not to overmix to keep the cookies tender.
  6. Fold in Mix-Ins: Gently fold in the chocolate chunks, crushed graham crackers, and mini marshmallows into the cookie dough to ensure they are evenly distributed without melting.
  7. Scoop and Bake: Using a cookie scoop or spoon, drop portions of the dough onto a lined baking sheet, spacing them adequately. Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers remain soft.
  8. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps the cookies set while keeping them gooey inside. Serve warm or at room temperature for best enjoyment.

Notes

  • For softer cookies, slightly underbake by removing them from the oven at the 10-minute mark.
  • You can substitute mini marshmallows with regular-sized marshmallows chopped into smaller pieces if mini are unavailable.
  • Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
  • For a gluten-free version, replace all-purpose flour with a gluten-free flour blend and ensure graham crackers are gluten-free.
  • Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Nutrition

  • Serving Size: 1 cookie (approx. 40g)
  • Calories: 250 kcal
  • Sugar: 18 g
  • Sodium: 110 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 35 mg

Keywords: pumpkin cookies, s’mores cookies, fall cookies, pumpkin spice, chocolate chunk cookies, marshmallow cookies, autumn dessert

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