Pumpkin S’mores Cookies

Pumpkin S’mores Cookies bring together all the best parts of fall baking—warm spices, sweet pumpkin, gooey marshmallows, and melty chocolate chips—for a treat that’s as cozy as it is indulgent. Each bite is soft, chewy, and bursting with autumn flavor, while the marshmallow pockets add an irresistible sweetness. Perfect for parties, holiday gatherings, or a quiet night in, these cookies are bound to become a seasonal favorite.

Love More Pumpkin Desserts Recipes? Try My Pumpkin Chocolate Chip Cookies or this Brown Butter Pumpkin Snickerdoodle Cookies next.

Why You’ll Love This Recipe

The pumpkin keeps everything ridiculously moist while the marshmallows do this magical melting thing that creates little pockets of gooey heaven. My neighbor Jenny literally knocked on my door at 9 PM asking for the recipe after I brought her a plate. These cookies are like wearing your favorite sweater while eating s’mores by a campfire – pure comfort in edible form.

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Ingredient List

Wet Ingredients:

• ½ cup unsalted butter, softened (leave it on your counter for an hour – don’t microwave it, trust me on this)
• ½ cup brown sugar (pack it down like you mean it)
• ¼ cup granulated sugar
• ⅓ cup pumpkin puree (the plain stuff, not pie filling – I made that mistake once)
• 1 large egg, room temp works best
• 1 teaspoon vanilla extract
• Optional: 2-3 drops orange food coloring (makes them look more fall-ish but totally skippable)

Dry Ingredients:

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons pumpkin pie spice (or mix your own with cinnamon, nutmeg, ginger, and cloves)
• ¼ teaspoon salt

The S’mores Magic:

• 1 cup chocolate chips (semi-sweet or milk, whatever makes you happy)
• 1 cup mini marshmallows (mini ones spread better, regular ones just blob up)
• ½ cup graham cracker crumbs (smash about 4 full crackers in a bag with a rolling pin – therapeutic)

Why These Ingredients Work

Here’s the thing about pumpkin puree – it’s not just trendy fall nonsense. This stuff keeps cookies soft for literally days, which is a miracle in my house where baked goods usually disappear within hours. Brown sugar brings that deep, almost caramel-y flavor that makes everything taste like it came from some fancy bakery instead of my chaotic kitchen.

Those mini marshmallows are genius because they’re small enough to spread around but big enough to create those amazing melty spots. I learned this the hard way after trying regular marshmallows once – total disaster. The graham cracker crumbs add this subtle crunch that reminds you exactly why s’mores became a thing in the first place.

Essential Tools and Equipment

• Large mixing bowl
• Electric hand mixer or stand mixer
• Medium mixing bowl for dry ingredients
• Whisk
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper (a must for easy cleanup!)
• Wire cooling racks

How To Make Pumpkin S’mores Cookies

Step 1: Crank your oven to 350°F and slap some parchment paper on your baking sheets. I used to skip this step until I spent twenty minutes with a spatula trying to save burnt cookie bottoms. Learn from my mistakes.

Step 2: Cream that butter with both sugars until it looks fluffy and pale. Takes about 4 minutes with my ancient hand mixer. If you’ve got a fancy stand mixer, lucky you – it’ll be done in half the time.

Step 3: Dump in the pumpkin, crack your egg, splash in vanilla, and add food coloring if you’re feeling fancy. Mix it up good. It’ll look kinda orange and weird, but roll with it.

Step 4: Whisk your dry stuff together in another bowl – flour, baking soda, spices, salt. Then slowly dump it into your wet mixture. Don’t go crazy mixing or you’ll get tough cookies. Nobody wants tough cookies.

Step 5: Now for the fun part – fold in all the good stuff. Chocolate chips, those tiny marshmallows, graham cracker bits. I always save some extras to stick on top because it makes them look like I actually know what I’m doing.

Step 6: Plop spoonfuls of dough on your sheets, give them some space to spread. Press those extra goodies on top. My kids love helping with this part – more ends up in their mouths than on the cookies, but whatever.

Step 7: Bake for 12-14 minutes. Edges should look set but centers still soft. They’ll finish cooking on the hot pan, so don’t panic if they look underdone.

Step 8: Let them sit on the pan for 5 minutes before moving them. This step saved me from cookie casualties – learned that one the hard way when half my batch crumbled trying to move them too fast.

Expert Tips

Get everything to room temp first: Cold butter is the enemy of good cookies. I leave mine on the counter while I drink my morning coffee – by the time I’m caffeinated enough to bake, it’s perfect. Same goes for eggs – cold eggs don’t play nice with warm butter.

Don’t bake them to death: These keep cooking on the hot pan after you pull them out. I used to bake until they looked “done” and ended up with hockey pucks. Take them out when the edges just start looking set – they’ll be perfect.

My weird trick: I smoosh extra chocolate chips and marshmallows on top before baking. Looks fancy, takes zero skill, and my mother-in-law thinks I’m Martha Stewart. Win-win-win.

Pro Tips & Cooking Hacks

• Chill your dough if it’s acting like wet cement – 30 minutes in the fridge fixes everything
• Parchment paper is non-negotiable – learned this after scraping cookies off pans with a spatula like some kind of barbarian
• Give cookies space – they need room to do their spreading thing
• Press extra goodies on top – because Instagram-worthy cookies are just better

The mistake that haunts me: Using pumpkin pie filling instead of plain puree. The extra spices made everything taste like pumpkin pie threw up on my cookies. Stick with plain pumpkin, trust me.

Flavor Variations & Suggestions

• White chocolate version: Swap regular chips for white chocolate and toss in some dried cranberries. My sister loves this combo – says it tastes more “sophisticated.” Whatever works.
• Spicy kick: Add a tiny pinch of cayenne. Not enough to burn, just enough to make people go “hmm, what’s that?”
• Nutty situation: Throw in some chopped pecans. My dad’s favorite because he thinks everything needs nuts.
• Chocolate overload: Use chocolate chips AND mini chocolate chunks. Because sometimes more chocolate is the answer to life’s problems.

Make-Ahead Options

Real talk – I make double batches now because these disappear faster than my patience during homework time. The dough chills beautifully in the fridge for up to 2 days, which means you can prep on Sunday and bake fresh cookies all week. Just let it sit out for about 15 minutes before scooping because cold dough is basically concrete.

These freeze like champions too. I’ve got a secret stash in the freezer for emergencies (like when my mother-in-law drops by unannounced). They thaw perfectly at room temperature and taste exactly like you just pulled them from the oven.

Recipe Notes & Baker’s Tips

• Marshmallow magic happens: Some completely melt and create these sweet pockets of pure joy – that’s exactly what we want
• Texture matters: Don’t pulverize the graham crackers into dust – we want some chunky bits for that authentic s’mores crunch
• Storage hack: Throw a slice of bread in your storage container – keeps everything soft and prevents the dreaded hard cookie tragedy

The first time I made these, my husband came home to find me stress-eating cookie dough straight from the bowl. Now I just make extra dough and call it “quality control.”

Serving Suggestions

These cookies are perfect with a big glass of cold milk or wrapped around a scoop of vanilla ice cream for the most ridiculous ice cream sandwich ever. I’ve served them at fall potlucks, Halloween parties, and random Tuesday nights when I needed something to make me feel like I had my life together.

Pro tip: warm one up for about 10 seconds in the microwave before serving. The marshmallows get all melty again, and suddenly you’re a dessert genius.

These Pumpkin S’mores Cookies have officially replaced my go-to chocolate chip recipe, and that’s saying something because I’ve been making the same cookies for fifteen years. There’s something magical about combining fall comfort with campfire nostalgia that just works. Hope they bring as much chaos and joy to your kitchen as they do to mine!

How to Store Your Pumpkin S’mores Cookies

Counter storage: Airtight container keeps them good for about 5 days. That bread slice trick really works – learned it from my grandma who kept cookies soft through sheer willpower and old-school wisdom.

Fridge life: They’ll hang out in there for a week, but let them come back to room temp before eating. Cold cookies are sad cookies.

Freezer stash: These freeze like champs for up to 3 months. I portion them into bags and hide them behind the frozen peas. Emergency cookies are a real thing in my house.

Warming up: Ten seconds in the microwave brings back that fresh-baked magic. The marshmallows get gooey again and suddenly you’re a dessert hero.

Allergy Information

What’s in here: Wheat, eggs, dairy – the usual suspects

Going gluten-free: Any 1:1 flour substitute works fine. I use Bob’s Red Mill when my celiac neighbor comes over.

Dairy-free route: Vegan butter does the job, just check your chocolate chips aren’t sneaking dairy in there.

No eggs: Make a flax egg – mix 1 tablespoon ground flaxseed with 3 tablespoons water, let it sit 5 minutes until it gets goopy. Works like a charm.

Questions I Get Asked A Lot

Which cookie is good for s’mores?

Soft, chewy ones work best. The pumpkin base stays tender and plays nice with all the s’mores stuff without falling apart in your hands.

Do marshmallows melt if baked in a cookie? Yeah, they get soft and gooey – some disappear completely into sweet pockets of awesome. Don’t fight it, embrace the marshmallow chaos.

Why do melted marshmallows taste better?

Heat does something magical to the sugar – caramelizes it and makes everything taste like campfire dreams.

Can I put mini marshmallows in cookies?

Absolutely. Just fold them in gently and don’t beat the dough to death. Mini ones work way better than regular size – learned that after my first batch looked like marshmallow explosions.

Why are my pumpkin cookies falling apart?

Usually too much pumpkin or underbaking. Stick to the recipe amounts and bake until edges look set. They finish cooking on the hot pan.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your s’mores cookie adventures!