Name: Pumpkin S’mores Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 Cup unsalted butter (at room temperature); ¾ Cup brown sugar (packed); ¼ Cup granulated sugar; ½ Cup pumpkin puree; 1 large egg; 1 Teaspoon vanilla extract; 1 Teaspoon food coloring (orange, optional); 2 ¼ Cups all-purpose flour; 1 Teaspoon baking soda; 1 Teaspoon pumpkin pie spice; ½ Teaspoon salt; 1 Cup chocolate chips; 1 Cup mini marshmallows; 8 graham crackers (broken into small pieces); Additional chocolate chips, mini marshmallows, and crushed graham crackers for topping

Jump to Recipe·4 from 5 reviews

I am beyond excited to share this Pumpkin S’mores Cookies Recipe with you because it perfectly captures everything I love about fall in one bite. These cookies blend the cozy warmth of pumpkin and pumpkin spice with that nostalgic campfire s’mores trio of chocolate, marshmallows, and crunchy graham crackers. Each cookie is soft, chewy, and bursting with autumn flavors that feel both comforting and indulgent. It’s one of my absolute favorite seasonal treats that always brings a smile to everyone’s face.

Why You’ll Love This Pumpkin S’mores Cookies Recipe

What really draws me to this Pumpkin S’mores Cookies Recipe is the rich, layered flavor profile. The pumpkin puree keeps the cookies wonderfully moist and adds a subtle earthiness, while the pumpkin pie spice gives just the right hint of warmth without overpowering the other ingredients. Then, of course, the melty chocolate chips, gooey marshmallows, and crunchy graham cracker pieces bring that s’mores magic indoors. Every bite feels like a cozy campfire memory stuffed into a cookie.

Besides the taste, I also love how approachable this recipe is. It doesn’t require any fancy equipment or hard-to-find ingredients—just some staples you probably have on hand. Plus, the preparation is straightforward, which means you get to enjoy fresh homemade cookies without spending all day baking. These are perfect for fall gatherings, Halloween parties, or just a sweet treat on a chilly evening. This recipe stands out because it marries two classic favorites into one irresistible cookie that’s fun to bake and even more fun to eat.

Ingredients You’ll Need

The image shows multiple baking ingredients arranged on a white marbled surface. On the top left, there are light tan square crackers stacked in two piles, one with larger and one with smaller pieces. To the right of the crackers is a small white plate with a blue outline holding a pile of brown spice. At the top right, there is a white cloth bag filled with white flour. Below the crackers is a round wooden bowl holding a single white egg. Next to the egg, there is a small light pink bowl filled with brown sugar. To the right of the sugar bowl is a light blue bowl containing bright orange puree. Below the egg, there is a small clear glass jar filled with dark brown chocolate chips. To the right of this jar is a white stick of butter with a paper wrapper. Next to the butter is a white speckled pot filled with granulated white sugar and two black handles. At the bottom left, there is a light blue bowl filled with mini white marshmallows. To the right of the marshmallows is a small wooden bowl with white baking soda or powder. At the bottom right corner, there is a brown glass bottle with a blue cap, likely vanilla extract. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pumpkin S’mores Cookies Recipe lies in its simple but essential ingredients, each bringing its own magic to the final cookie. From the creamy butter that adds richness to the pumpkin puree that ensures a moist texture, every item plays a key role.

Unsalted butter (1 cup, room temperature): This creates a creamy base and adds richness without extra saltiness.
Brown sugar (¾ cup, packed): Adds deep caramel notes and helps keep the cookies chewy.

Granulated sugar (¼ cup): Balances the sweetness and helps with cookie structure.
Pumpkin puree (½ cup): Keeps the cookies moist with a mild, earthy flavor that reflects fall perfectly.
Egg (1 large): Binds everything together for a tender crumb.

Vanilla extract (1 teaspoon): Enhances all the flavors with a sweet floral note.
All-purpose flour (2 ¼ cups): The foundation for the cookie’s structure and chewiness.
Baking soda (1 teaspoon): Helps the cookies rise and spread just right.

Pumpkin pie spice (1 teaspoon): The fall essential spice mix that adds warmth and complexity.
Salt (½ teaspoon): Balances sweetness and brings out the other flavors.
Chocolate chips (1 cup + ½ cup): For rich melty pockets of chocolate throughout and on top.

Mini marshmallows (1 cup + extra for topping): Adds gooey, sweet bites reminiscent of campfire s’mores.
Graham crackers (8, broken into small pieces + crushed for topping): Brings a nostalgic crunch and hints of honey and cinnamon.
Food coloring, orange (optional, 1 teaspoon): Adds a festive pop of color to the dough if desired.

Directions

Step 1: Preheat your oven to 350°F. Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.

Step 2: In a large bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this usually takes about 3 to 4 minutes.

Step 3: Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined. If you want your cookies to have a bright autumnal look, add the orange food coloring during this step and mix until evenly colored.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt, ensuring the spices and leavening agents are evenly distributed.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cookies tender.

Step 6: Gently fold in the first cup of chocolate chips, mini marshmallows, and the broken graham cracker pieces. This will add the signature s’mores texture inside every cookie.

Step 7: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet. Space them about 2 inches apart to allow room for spreading.

Step 8: Press a few extra mini marshmallows, chocolate chips, and graham cracker crumbs onto the top of each dough ball for an irresistible, melty, crunchy topping.

Step 9: Bake the cookies for 12 to 14 minutes, or until the edges are golden but the centers are still soft. This ensures a perfect chewy texture that melts in your mouth.

Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting time helps them set and prevents crumbling.

Step 11: Serve these delightful Pumpkin S’mores Cookies at room temperature to fully enjoy the gooey marshmallows and melty chocolate in every bite.

Servings and Timing

This Pumpkin S’mores Cookies Recipe yields about 24 cookies, which is perfect for sharing or enjoying over several days. The prep time takes roughly 15 minutes, mostly mixing and scooping the dough, while baking time is about 12 to 14 minutes per batch. Including cooling, you’re looking at a total time commitment of around 35 minutes. There’s no extensive resting needed, which makes these cookies a great go-to for a quick yet impressive homemade treat.

How to Serve This Pumpkin S’mores Cookies Recipe

The image shows seven pumpkin-colored cookies with bumpy texture resting on a silver metal cooling rack. Each cookie is topped with melted white marshmallows and scattered dark brown chocolate chips, some slightly melted. The cookies have an uneven, soft surface with golden-brown patches and white spots from the marshmallows. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

When I serve these cookies, I like to present them in a casual, cozy way that invites everyone to dig in. A simple platter with the cookies stacked or fanned out always looks inviting and lets the lovely mix of textures shine. For a little extra flair, I sometimes sprinkle a few crushed graham crackers or a light dusting of pumpkin pie spice over the top before serving to highlight the flavors visually and aromatically.

These cookies pair beautifully with warm drinks like spiced apple cider or a rich hot chocolate, enhancing their comfy fall vibe. If it’s a gathering, I also love to offer a coffee station with options like cinnamon sugar or vanilla syrup to complement the cookie’s sweet, spiced character. For an adult twist, a glass of smooth dessert wine such as a late harvest Riesling or a creamy pumpkin spice latte cocktail works wonders.

I recommend serving the cookies at room temperature so the marshmallows stay soft and the chocolate is perfectly melty but not dripping. These are perfect for holiday parties, casual weekend get-togethers, or just when you want a seasonal indulgence. Because of their hearty size and rich ingredients, one or two per person is usually enough to satisfy a sweet tooth without overwhelming.

Variations

One of the joys of this Pumpkin S’mores Cookies Recipe is how adaptable it is. If you need a gluten-free option, I’ve had great success swapping the all-purpose flour for a gluten-free blend that includes xanthan gum—just be mindful that the texture will be slightly different but still delicious. For a vegan-friendly version, you can replace the butter with a plant-based margarine, use maple syrup instead of sugar if desired, and swap the egg for a flax egg or applesauce.

If you want to mix up the flavors, try adding a handful of chopped pecans or walnuts for some extra crunch and a nutty depth that goes wonderfully with pumpkin. You could also experiment with white chocolate chips or a swirl of caramel for a sweeter twist. For a bolder spice kick, increase the pumpkin pie spice slightly or add a pinch of ground ginger or cloves to the dry ingredients.

Lastly, if you’re pressed for time, you can shape the dough into bars instead of cookies, then bake and cut into squares to make pumpkin s’mores cookie bars. They bake for a few extra minutes but deliver the same gooey, crunchy goodness in a slightly different format.

Storage and Reheating

Storing Leftovers

I keep leftover Pumpkin S’mores Cookies in an airtight container at room temperature to maintain their chewy texture and keep the marshmallows soft. Placing parchment paper between layers prevents sticking, especially with those marshmallow toppings. Stored this way, the cookies stay fresh for up to 4 days, making them a perfect make-ahead treat for busy weeks.

Freezing

These cookies freeze beautifully if you want to save some for later. I recommend freezing them flat on a baking sheet first until firm, then transferring them to a freezer-safe container or zip-top bag with parchment paper layers to prevent sticking. They will keep well for up to 3 months. When you’re ready, thaw them at room temperature for a couple of hours before serving to bring back that soft, melty goodness.

Reheating

To reheat, I gently warm the cookies in a low oven (about 300°F) for 5 minutes or so just until the marshmallows soften and the chocolate melts again. Avoid microwaving for a long time as it can make the cookies mushy rather than soft and chewy. The oven method really revives them perfectly, almost like fresh from the pan.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend using pure pumpkin puree rather than pumpkin pie filling because the filling contains added sugars and spices that could throw off the cookie’s flavor and texture. Pure pumpkin puree gives you complete control over the sweetness and spice level.

Can I substitute regular marshmallows for mini marshmallows?

Mini marshmallows work best because they distribute evenly throughout the dough and melt perfectly during baking. If you only have regular-size marshmallows, you can chop them into smaller pieces, but keep an eye on them as they may melt differently and create larger gooey spots rather than a consistent texture.

Is it possible to make these cookies gluten-free?

Absolutely! Using a quality gluten-free all-purpose flour blend that includes a binding agent like xanthan gum produces very good results. The texture might be slightly different, but the flavors remain just as delicious.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated in an airtight container. Chilling the dough can even improve the cookie texture by helping the flavors meld and preventing excessive spreading during baking.

What’s the best way to prevent marshmallows from burning while baking?

Pressing mini marshmallows into the dough and adding a few on top helps protect them slightly during baking. Baking at the recommended temperature (350°F) and monitoring the cookies closely (12 to 14 minutes) usually prevents burning. If you see marshmallows browning too quickly, loosely tent the cookies with foil for the last few minutes.

Conclusion

I truly hope you give this Pumpkin S’mores Cookies Recipe a try because it combines everything wonderful about fall and s’mores into one irresistible treat. Baking these cookies feels like wrapping yourself in a cozy blanket of flavors, and sharing them makes every gathering a little sweeter. Whether you’re new to baking or a seasoned cookie lover, these are sure to become a seasonal favorite you’ll want to make again and again.