Pumpkin S’mores Cookies

When the leaves turn crisp and the air smells like cinnamon, nothing beats a tray of pumpkin s’mores cookies fresh from the oven. Imagine gooey marshmallows melting into soft pumpkin spice dough, studded with graham cracker crunch and melty chocolate chips. These cookies bring the cozy magic of fall straight to your kitchen and they’re just as comforting as a cup of cocoa on a chilly night.

Why You’ll Love These Pumpkin S’mores Cookies

These cookies are pure fall happiness. They are easy enough for beginners yet tasty enough to wow a crowd. The pumpkin adds a gentle warmth without being too strong while the marshmallows and graham crackers give you all those nostalgic campfire s’mores vibes. Bake a batch for a fall party, tuck them into lunchboxes, or enjoy them with friends during a movie night. If you love seasonal treats you might also want to try these pumpkin cinnamon roll muffins which pair beautifully with the cookies for a full-on fall spread.

Ingredients You’ll Need

Butter for richness and structure
Brown sugar and granulated sugar for sweetness and depth
Pumpkin puree made from 100 percent pumpkin
One egg for binding
Vanilla extract for that cozy aroma
All-purpose flour as the base
Baking soda for lift
Pumpkin pie spice to bring warmth
A little salt to balance
Chocolate chips for melty goodness
Mini marshmallows for that gooey s’mores flavor
Graham crackers for crunch
Optional orange food coloring if you want a festive hue

How to Make Pumpkin S’mores Cookies

Mix the Wet Ingredients

Cream softened butter with both sugars until fluffy. Beat in pumpkin puree, egg, and vanilla. If you’re adding food coloring, mix it in now.

Add the Dry Ingredients

Whisk flour, baking soda, pumpkin pie spice, and salt in a bowl, then gently fold into the wet mixture until just combined.

Fold in the S’mores Goodies

Stir in chocolate chips, marshmallows, and graham cracker crumbs until evenly distributed.

Scoop, Top, and Bake

Scoop tablespoons of dough onto a lined baking sheet, spacing them apart. Press in extra marshmallows, chocolate chips, and graham pieces on top. Bake at 350°F for about 12 to 14 minutes until the edges are golden and the centers soft. Let them cool on the tray before transferring to a wire rack.

Substitutions and Variations

Use white or dark chocolate chips instead of semi-sweet. Skip marshmallows if you prefer and add more chocolate instead. Adjust the sugar blend to taste, using all brown sugar for deeper flavor. If you want another pumpkin twist, you can try chewy white chocolate pumpkin cookies which offer a creamy contrast to the s’mores version.

Serving Ideas

Pumpkin s’mores cookies are dreamy with a glass of milk, a pumpkin spice latte, or hot cocoa piled high with whipped cream. For a playful dessert, sandwich a scoop of ice cream between two cookies. They also work well for bake sales or a fun Halloween dessert table next to colorful Halloween swirl brownies.

Storing and Freezing Tips

Keep cookies in an airtight container at room temperature for up to three days. Refrigerate to keep them fresh for about a week. Freeze dough balls for up to a year or baked cookies for four months. Thaw overnight or warm in the oven before serving.

Baker’s Tips for Success

Use vegan marshmallows if you want them to keep their shape. Let cookies cool on the baking sheet before moving since they are delicate when hot. Add food coloring sparingly as a drop or two is plenty. Do not overmix the dough or the texture will suffer.

Pumpkin S’mores Cookies FAQs

Pumpkin s’mores cookies are soft, gooey, and full of fall charm. Bake a batch for your next cozy night in and share them with family or friends. Don’t forget to leave a comment and pin this recipe for later.

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