🎉 Introduction
When the air gets crisp and the leaves start turning golden, there’s nothing better than a cozy treat that brings warmth, comfort, and sweetness to your kitchen. These Pumpkin S’mores Cookies combine all the flavors of fall with the playful nostalgia of classic campfire s’mores.
They’re soft, thick, warmly spiced cookies made with real pumpkin puree — loaded with melty chocolate, mini marshmallows, and crunchy graham cracker crumbs. Each bite is sweet, gooey, rich, and perfectly autumn-inspired.
This is the cookie you bake when:
- You want your kitchen to smell like fall
- You want something cozy and sweet
- You love s’mores and pumpkin
- You want to impress everyone without complicated steps
Soft inside, lightly crisp around the edges, and full of fall flavor — these cookies are perfection.
🧰 Equipment Needed
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Measuring cups & spoons
🛒 Ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup white sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ cups graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup semi-sweet chocolate chips
- 1 cup mini marshmallows
👩🍳 Directions
Step 1:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Step 2:
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until fluffy.
Step 3:
Add the pumpkin puree, egg, and vanilla extract. Mix until smooth and fully combined.
Step 4:
In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 5:
Add the dry ingredients into the wet ingredients. Fold gently until a soft pumpkin cookie dough forms.
Step 6:
Fold in the chocolate chips and mini marshmallows.
(Try not to overmix — this keeps the marshmallows from melting too quickly.)
Step 7:
Scoop dough into soft mounds and place on the baking sheet, leaving space between cookies.
Step 8:
Bake for 9–13 minutes, or until the edges are lightly set and the centers still look soft.
Step 9:
Let cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack. The marshmallows become perfectly gooey as they cool.
🍽️ Servings & Timing
- Servings: 18–24 cookies
- Prep Time: 10 minutes
- Bake Time: 9–13 minutes
- Total Time: ~25 minutes
🧊 Storage & Reheating
- Store in an airtight container at room temperature for 4 days.
- Refrigerate for up to one week.
- Freeze baked cookies for up to 2 months.
- Rewarm in microwave for 6–8 seconds to make the marshmallows gooey again.
🥄 Variations
- Extra Cozy: Add ½ teaspoon pumpkin pie spice to the dough.
- S’mores Explosion: Add extra mini marshmallows on top before baking.
- Nutty Autumn: Add ½ cup chopped pecans or walnuts.
- Chocolate Lovers: Use dark chocolate chunks instead of chips.
- Crunchy Finish: Sprinkle extra graham crumbs on top before baking.
❓ 10 FAQs
- Can I use fresh pumpkin instead of canned?
Yes — just make sure it’s thick, not watery. - Why are my cookies cakey?
Pumpkin adds moisture — do not add extra flour. - Can I use jumbo marshmallows?
Use mini marshmallows for best texture. - Can I make these without the marshmallows?
Yes — they become spiced pumpkin chocolate cookies. - Can I chill the dough?
Yes — chilling 20 minutes makes thicker cookies. - Can I skip the graham crumbs?
They are key for the s’mores flavor — substitute crushed digestive biscuits if needed. - Can I make them gluten-free?
Use a 1:1 gluten-free flour blend and GF graham crackers. - Do these freeze well?
Yes — thaw before eating. - Can I use salted butter?
Yes — reduce salt to ¼ teaspoon. - How do I keep marshmallows from melting too much?
Fold them in gently and avoid overmixing.
🏁 Conclusion
These Pumpkin S’mores Cookies bring together the sweetness of fall pumpkin spice, the gooey joy of marshmallows, and the nostalgic crunch of graham crackers — all wrapped into a warm, soft cookie that feels comforting and memorable. Whether shared with family or enjoyed with a warm drink by candlelight, each bite tastes like autumn happiness.
Bake them, share them, and savor the cozy season
Pumpkin S’mores Cookies: A Fall Treat You’ll Love
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Ingredients
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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Equipment
Method
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until fluffy.
- Add the pumpkin puree, egg, and vanilla extract. Mix until smooth and fully combined.
- In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients into the wet ingredients. Fold gently until a soft pumpkin cookie dough forms.
- Fold in the chocolate chips and mini marshmallows.
- (Try not to overmix — this keeps the marshmallows from melting too quickly.)
- Scoop dough into soft mounds and place on the baking sheet, leaving space between cookies.
- Bake for 9–13 minutes, or until the edges are lightly set and the centers still look soft.
- Let cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack. The marshmallows become perfectly gooey as they cool.
Notes
Yes — just make sure it’s thick, not watery. Why are my cookies cakey?
Pumpkin adds moisture — do not add extra flour. Can I use jumbo marshmallows?
Use mini marshmallows for best texture. Can I make these without the marshmallows?
Yes — they become spiced pumpkin chocolate cookies. Can I chill the dough?
Yes — chilling 20 minutes makes thicker cookies. Can I skip the graham crumbs?
They are key for the s’mores flavor — substitute crushed digestive biscuits if needed. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend and GF graham crackers. Do these freeze well?
Yes — thaw before eating. Can I use salted butter?
Yes — reduce salt to ¼ teaspoon. How do I keep marshmallows from melting too much?
Fold them in gently and avoid overmixing. 🏁 Conclusion These Pumpkin S’mores Cookies bring together the sweetness of fall pumpkin spice, the gooey joy of marshmallows, and the nostalgic crunch of graham crackers — all wrapped into a warm, soft cookie that feels comforting and memorable. Whether shared with family or enjoyed with a warm drink by candlelight, each bite tastes like autumn happiness. Bake them, share them, and savor the cozy season
