There’s something magical about autumn baking that makes me giddy—maybe it’s the smell of cinnamon swirling through the house or the excuse to use pumpkin in everything. But these Pumpkin S’mores Cookies? Oh, they’re my ultimate fall obsession. Imagine your favorite gooey s’mores meeting soft, spiced pumpkin cookies in a hug of marshmallows and chocolate. I first made them on a chilly afternoon when my kids begged for “something fun,” and now they’re a non-negotiable treat every October. The secret’s in the graham cracker crumbs mixed right into the dough—trust me, one bite and you’ll be hooked!
Why You’ll Love These Pumpkin S’mores Cookies
Listen, I don’t make promises lightly, but these cookies? They’re pure magic. Here’s why:
- Fall in every bite: Cinnamon-spiced pumpkin dough wrapped around melty chocolate and toasted marshmallows—it’s like a campfire dessert got cozy with a pumpkin patch.
- Effortless to make: No fancy techniques here—just mix, scoop, and bake. Perfect for when you need a quick treat (or, let’s be real, a midnight snack).
- Gooey perfection: That marshmallow pull? The chocolate puddles? *Chef’s kiss.* They stay soft for days (if they last that long).
- Kid (and adult) approved: My picky nephew once ate three in one sitting. Need I say more?
Seriously, these cookies disappear faster than fall leaves in a windstorm. You’ve been warned!
Ingredients for Pumpkin S’mores Cookies
Okay, let’s talk ingredients—the building blocks of cookie magic. You’ll want everything measured and ready to go before mixing. Here’s what you need:
- 1 cup pumpkin puree (the plain kind, NOT pumpkin pie filling—that’s too sweet and spiced)
- 2 cups all-purpose flour (spoon and level it—no packing!)
- 1/2 cup granulated sugar + 1/2 cup brown sugar (pack that brown sugar tight—it adds chewiness)
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes—it should dent slightly when pressed)
- 1 large egg (room temp blends better)
- 1 tsp vanilla extract (the real stuff, please!)
- 1 tsp cinnamon (because pumpkin and cinnamon are BFFs)
- 1/2 tsp baking soda + 1/4 tsp salt (don’t skip these—they balance the sweetness)
- 1 cup graham cracker crumbs (crush them fine, but leave a few chunks for texture)
- 1 cup mini marshmallows (they melt better than large ones)
- 1/2 cup chocolate chips (or chop up a bar for extra gooey pockets)
See? Nothing crazy—just pantry staples ready to become something extraordinary. Let’s bake!
How to Make Pumpkin S’mores Cookies
Alright, let’s get baking! These cookies come together beautifully if you follow these steps – I’ve made them so many times I could probably do it in my sleep now. Here’s how we’ll work our magic:
- Preheat that oven! Get it nice and toasty at 350°F (175°C). Line your baking sheets with parchment paper – this saves so much cleanup later.
- Whisk the dry team: In a medium bowl, mix together the flour, cinnamon, baking soda, and salt. Give it a good stir – we want those spices evenly distributed.
- Cream the dream: In a large bowl, beat the softened butter with both sugars until light and fluffy. This takes about 2 minutes – don’t rush it! Then mix in the egg, vanilla, and pumpkin puree until smooth.
- Combine carefully: Gradually add the dry ingredients to the wet ones, mixing just until combined. Overmixing makes tough cookies – we want tender!
- Fold in the goodies: Gently stir in the graham cracker crumbs, marshmallows, and chocolate chips. The dough will be thick and slightly sticky – that’s perfect!
- Scoop and bake: Drop tablespoon-sized balls of dough onto your prepared sheets, about 2 inches apart. Bake for 12-15 minutes until the edges turn golden but the centers still look soft.
- Cool with patience: Let them rest on the baking sheet for 5 minutes – this helps them set without falling apart. Then transfer to a wire rack to cool completely (if you can resist eating them warm!).
Tips for Perfect Pumpkin S’mores Cookies
My tried-and-true secrets for cookie perfection:
- If your dough feels too sticky, chill it for 15-20 minutes – it’ll be easier to handle
- Don’t overbake! The cookies continue cooking on the hot pan after removal
- For extra marshmallow ooze, press a few extra minis into the tops right after baking
- Parchment paper is your best friend – no sticking and easy cleanup
Variations for Pumpkin S’mores Cookies
Once you’ve mastered the classic version, try these fun twists to mix things up:
- Nutty crunch: Fold in 1/2 cup chopped pecans or walnuts for texture
- Chocolate upgrade: Swap chips for chunks or dark chocolate for richer flavor
- Caramel dreams: Drizzle warm cookies with salted caramel sauce (heaven!)
- Spice it up: Add a pinch of ginger or nutmeg for extra warmth
- S’mores overload: Sandwich two cookies with extra marshmallow fluff
The possibilities are endless – have fun experimenting!
Storing and Reheating Pumpkin S’mores Cookies
Now, let’s talk about keeping these beauties fresh—if you somehow have leftovers! (No judgment if you don’t.) Pop them in an airtight container at room temperature, and they’ll stay deliciously soft for up to 3 days. Just layer them between parchment paper so they don’t stick together.
Want that just-baked warmth? A quick 10-second zap in the microwave brings back the ooey-gooey magic. But whatever you do, don’t refrigerate them—that just dries them out. Trust me, I learned that the hard way!
Nutritional Information for Pumpkin S’mores Cookies
Each delicious cookie clocks in at about 120 calories, with 8g sugar and 2g protein – not bad for such a decadent treat! Remember, nutrition can vary based on your specific ingredients. These are just estimates to help you indulge wisely while savoring every gooey bite.
Frequently Asked Questions
I get so many questions about these cookies – here are the answers to the ones people ask me most!
Can I freeze the dough?
Absolutely! Scoop the dough into balls first, freeze on a tray until solid (about 1 hour), then transfer to a freezer bag. They’ll keep for 2 months. Bake straight from frozen – just add 1-2 extra minutes to the baking time. Game changer for last-minute cookie cravings!
Can I use fresh pumpkin?
You can, but be careful! Fresh pumpkin has more water than canned puree. Roast and drain it thoroughly, then blend until smooth. I actually prefer canned for consistent texture – Libby’s is my go-to brand.
Why are my cookies flat?
Three likely culprits: 1) Butter was too soft/melted, 2) You skipped chilling sticky dough, or 3) The baking soda is old (it loses potency after 6 months). Next time, test your soda with vinegar – if it doesn’t bubble vigorously, replace it!
Can I make these gluten-free?
Yes! Swap the flour for a 1:1 gluten-free blend and use gluten-free graham crackers. The texture will be slightly more delicate, but just as delicious. My friend’s celiac daughter adores this version!
Share Your Pumpkin S’mores Cookies
I’d love to see your cookie creations! Snap a pic of your gooey masterpieces and tag me on Instagram—nothing makes me happier than seeing folks enjoy my recipes. Don’t forget to leave a star rating below if you loved them!
For more delicious recipes and baking inspiration, be sure to check out our Pinterest page!
Print
15 Irresistible Pumpkin S’mores Cookies You Must Bake Now
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious cookies combining the flavors of pumpkin and s’mores for a perfect treat.
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup graham cracker crumbs
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour, cinnamon, baking soda, and salt. Set aside.
- In another bowl, cream butter and sugars. Add egg, vanilla, and pumpkin puree. Mix well.
- Gradually add dry ingredients to wet ingredients. Stir until combined.
- Fold in graham cracker crumbs, marshmallows, and chocolate chips.
- Scoop dough onto baking sheet, spacing 2 inches apart.
- Bake for 12-15 minutes until edges are golden.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
- Store in an airtight container for up to 3 days.
- For extra gooey cookies, add more marshmallows.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
