Pumpkin S’mores Cookies are the ultimate fall-inspired twist on a campfire classic. These soft and chewy cookies combine the warm spices of pumpkin with gooey marshmallows and melty chocolate chunks, finished off with a delightful graham cracker crunch. Every bite is packed with cozy flavor and nostalgic charm.

Why You’ll Love This Recipe

I love how these cookies take two favorites—pumpkin spice and s’mores—and bring them together in a way that’s comforting and totally irresistible. The pumpkin puree keeps the cookies moist and soft, while the combination of chocolate, marshmallows, and graham crackers adds texture and sweetness that feels just like autumn wrapped in a dessert. Whether I’m baking a batch for Halloween, Thanksgiving, or just a chilly night in, these cookies always hit the spot.

Ingredients

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

• All-purpose flour

• Baking soda

• Ground cinnamon

• Pumpkin pie spice

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Pumpkin puree

• Vanilla extract

• Egg yolk

• Semi-sweet chocolate chunks or chips

• Mini marshmallows

• Crushed graham crackers

Directions

1. I start by preheating the oven to 350°F (175°C) and lining my baking sheet with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.

3. In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy.

4. I mix in the pumpkin puree, vanilla extract, and egg yolk until smooth.

5. Gradually, I add the dry ingredients to the wet ingredients, stirring just until combined.

6. I fold in the chocolate chunks, mini marshmallows, and crushed graham crackers gently.

7. Using a cookie scoop, I drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

8. I bake the cookies for 10-12 minutes, just until the edges are set and the tops are slightly golden.

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, depending on the size of the scoop I use.
Prep time takes around 15 minutes, and baking time is approximately 10-12 minutes per batch.
I usually have everything done and cooled in about 30-35 minutes total.

Variations

When I want to mix things up, I like adding white chocolate chips instead of semi-sweet for a sweeter touch. Sometimes, I even use cinnamon graham crackers to amp up the spice. For an extra gooey experience, I press a few marshmallows and chocolate chunks on top of each dough ball before baking. If I’m feeling bold, I’ll sprinkle a little sea salt on top right after baking to balance the sweetness.

storage/reheating

I keep these cookies fresh by storing them in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer in a freezer-safe bag for up to 2 months. When I want to reheat, I pop them in the microwave for about 10 seconds to bring back that gooey marshmallow center.

FAQs

How do I keep the marshmallows from melting too much?

I like to fold the marshmallows in gently and avoid placing them on the edges of the cookie dough balls. That way, they stay gooey inside without oozing out too much.

Can I use fresh pumpkin instead of canned puree?

Yes, I’ve used fresh pumpkin puree before, but I make sure to drain it well. Canned puree tends to have less moisture, which keeps the cookies from getting too cakey.

What’s the best chocolate to use for these cookies?

I usually go for semi-sweet chunks because they melt nicely without being too sweet, but milk or dark chocolate also work depending on the flavor I want.

Can I make the dough ahead of time?

Definitely. I prepare the dough and chill it in the fridge for up to 24 hours. When I’m ready, I let it sit at room temperature for about 10 minutes before scooping and baking.

Why do my cookies turn out cakey?

Pumpkin adds moisture, so if the cookies are too cakey, I check that I’m using just the right amount of puree and not overmixing the dough. Also, skipping the egg white and using only the yolk helps keep the cookies chewy.

Conclusion

Pumpkin S’mores Cookies bring together everything I love about fall and cozy treats into one delicious bite. The soft pumpkin base, pockets of melted chocolate, toasted marshmallows, and that nostalgic graham cracker crunch make these cookies a must-bake each autumn season. I always enjoy making a batch to share—or to keep all to myself.

Pumpkin S’mores Cookies

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• Author: Evee
• Total Time: 50–55 minutes
• Yield: 4–6 servings
• Diet: Vegetarian

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Description

A simple yet indulgent side dish featuring tender roasted sweet potatoes coated in buttery cinnamon and maple syrup. Perfectly caramelized and full of cozy fall flavor, it’s ideal for holidays or easy weeknight dinners.

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Ingredients

2–3 medium sweet potatoes (orange-fleshed varieties like Jewel or Beauregard)

3 tablespoons butter, melted

2 tablespoons maple syrup

1 teaspoon ground cinnamon

Neutral spray oil (for baking sheet)

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Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or spray lightly with neutral oil.
2. Peel and cube sweet potatoes into even 1-inch pieces for uniform cooking.
3. In a mixing bowl, combine melted butter, maple syrup, and cinnamon. Add the sweet potatoes and toss until evenly coated.
4. Spread the cubes in a single layer on the prepared baking sheet, making sure not to overcrowd.
5. Bake for 35 minutes, tossing halfway through, until golden and caramelized on all sides.
6. Check doneness with a fork—it should pierce easily. Serve warm and enjoy that cozy cinnamon-butter aroma.

Notes

For a dairy-free version, use coconut oil or olive oil instead of butter.

Swap maple syrup with honey or brown sugar for a different sweetness.

Add a pinch of nutmeg or allspice for extra warmth.

Cut evenly and avoid crowding the pan to ensure crisp, caramelized edges.

Serve alongside grilled meats, roasts, or vegetarian mains for a balanced meal.

• Prep Time: 15–20 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 9 g
• Sodium: 120 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 2 g
• Cholesterol: 15 mg