I made these Pumpkin S’mores Cookies on a chilly afternoon when the leaves had just started to turn. There’s something about pumpkin season that makes you want to bake something sweet, soft, and just a little nostalgic. These cookies bring together that campfire s’mores feeling with cozy pumpkin spice-and they’re easier than you think.
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Why You’ll Love These Pumpkin Smores Cookies
These cookies are beginner-friendly and quick to pull together. The texture is soft, the flavor is warm and rich, and each bite is filled with gooey marshmallows, melty chocolate, and crunchy graham cracker pieces.
Whether you’re baking for dessert, packing a few in a lunchbox, or setting out a tray for brunch or a potluck, Pumpkin Smores Cookies fit right in. They’re also freezer-friendly, so you can bake what you need and save the rest for later.
Pumpkin S’mores Cookies Ingredients You’ll Need
Here’s what you’ll need to make these cookies a fall favorite:
- 1 cup unsalted butter, room temp
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree – use 100% pure, not pie filling
- 1 large egg
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup chocolate chips – any kind you like
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 tsp orange food coloring (optional for festive color)
Key Mix-ins
These mix-ins are what turn basic pumpkin cookies into Pumpkin Smores Cookies:
- Chocolate chips for rich, melty pockets
- Mini marshmallows that puff and caramelize
- Graham cracker pieces for that familiar crunch
Step-by-Step Instructions
Let’s walk through the steps to get these cookies from bowl to oven:
- Preheat your oven to 350°F and line your baking sheet with parchment paper.
- In a large bowl, cream the butter and sugars until fluffy.
- Beat in the pumpkin puree, egg, and vanilla. If using food coloring, mix it in now.
- In a separate bowl, whisk together the flour, baking soda, spice, and salt.
- Slowly stir the dry mix into the wet just until combined. Don’t overmix!
- Gently fold in the chocolate chips, marshmallows, and graham pieces.
- Scoop the dough onto your baking sheet, leaving 2 inches between each.
- Press a few extra toppings onto each dough ball for that picture-perfect finish.
- Bake for 12–14 minutes until edges are golden but centers stay soft.
- Let cool on the sheet for a few minutes, then transfer to a wire rack.
They’re best eaten slightly warm, when the marshmallows are still gooey and the chocolate melts on your fingers.
Substitutions and Variations
Want to tweak your Pumpkin Smores Cookies? Here are a few options:
- Use white chocolate chips for a creamy twist
- Skip the marshmallows and double the chocolate if you prefer
- Use just brown sugar for extra chew or only white for a lighter crumb
These cookies are forgiving and fun to experiment with.
Storage and Freezing Tips
Here’s how to keep your Pumpkin Smores Cookies fresh:
- Store in an airtight container at room temp for 2–3 days
- Refrigerate for up to 1 week
- Freeze unbaked dough balls for up to 1 year
- Freeze baked cookies for up to 4 months
To reheat, let thaw overnight in the fridge, then warm gently on the stove in a pan for fresh-from-the-oven flavor.
Expert Tips for Perfect Cookies
- Use vegan marshmallows if yours tend to melt too fast
- Add orange food coloring gradually—a little goes a long way
- Let cookies cool slightly before moving them so they don’t fall apart
And don’t skip the extra toppings before baking. They make a big difference in texture and appearance.
Pumpkin Smores Cookies Recipe Card
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Pumpkin S’mores Cookies – Easy Fall Dessert Recipe
- Total Time: 29 minutes
- Yield: 24 cookies
Description
Soft, gooey Pumpkin S’mores Cookies made with pumpkin puree, chocolate chips, marshmallows, and graham crackers. A cozy, beginner-friendly fall dessert everyone loves.
Ingredients
1 cup unsalted butter, room temperature
¾ cup brown sugar, packed
¼ cup granulated sugar
½ cup pumpkin puree (100% pure, not pie filling)
1 large egg
1 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1 cup chocolate chips (any type)
1 cup mini marshmallows
8 graham crackers, broken into small pieces
1 tsp orange food coloring (optional)
Instructions
1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Cream butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in pumpkin puree, egg, and vanilla extract. Add food coloring if using.
4. In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
5. Gradually mix dry ingredients into wet until just combined.
6. Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
7. Scoop dough onto baking sheet, spaced 2 inches apart.
8. Press extra marshmallows, chocolate chips, and graham pieces on top of each cookie.
9. Bake 12–14 minutes, until edges are golden but centers are soft.
10. Let cookies cool on sheet a few minutes, then transfer to wire rack.
Notes
Use vegan mini marshmallows to reduce melting.
Add food coloring a little at a time to control color.
Cool cookies slightly before transferring to wire rack.
Store at room temp 2–3 days, fridge up to 1 week, or freeze dough up to 1 year.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 232
- Sugar: 18
- Sodium: 133
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 2
- Cholesterol: 27
More Such Recipes
If you’re craving more cozy cookie recipes, check out:
- Classic Pumpkin Chocolate Chip Cookies for a timeless bake
- Pumpkin Cheesecake Cookies for Fall Baking if you love creamy and sweet
- Soft Pumpkin Oatmeal Cookies with Autumn Spices for a chewy, comforting bite
- Pumpkin Snickerdoodle Cookies (Pumpkindoodles) for something cinnamon-sugary and soft
FAQ
Why are S’mores cookies discontinued?
Some store-bought versions get pulled due to seasonal demand, but you can make this homemade version anytime.
What are the 2 ingredient pumpkin spice cookies?
Just cake mix and pumpkin puree. Great in a pinch, but they don’t have the same flavor depth or texture as these.
Which cookie is good for s’mores?
A soft cookie that holds marshmallows and chocolate without falling apart—like this pumpkin base—is ideal.
Do marshmallows melt if baked in a cookie?
Yes, but they puff up and caramelize slightly. For less spread, try vegan marshmallows, which hold their shape better.
Final Thoughts
Pumpkin S’mores Cookies are soft, flavorful, and filled with everything we love about fall. They’re simple enough for weekday baking but special enough to share.
Make a batch, pour a cup of coffee, and enjoy the smell of pumpkin spice in your kitchen. For more cozy recipes, follow along on Pinterest or Facebook.