Pumpkin S’mores Cookies are the perfect treat to blend all your fall favorites into one bite. Soft pumpkin cookie dough meets gooey marshmallows, melty chocolate, and crunchy graham cracker pieces for a sweet and cozy twist on classic s’mores. The pumpkin adds a warm, slightly spiced flavor that tastes like autumn wrapped up in a cookie.
I love making these cookies because they’re fun to share at gatherings or to enjoy with a cup of hot cider on a chilly evening. One tip I’ve learned is not to skimp on the marshmallows—they bring that classic s’mores gooeyness that turns these cookies into something special. Plus, the crunch from the graham crackers adds a wonderful texture contrast every time you bite in.
These cookies always bring back memories of camping trips and roasting s’mores over a fire, but now you can have those flavors without leaving your kitchen. I enjoy baking a batch and giving them to friends as little seasonal gifts—they’re a guaranteed crowd-pleaser! If you want to make cozy fall days even sweeter, these pumpkin s’mores cookies are the way to go.
Key Ingredients & Substitutions
Pumpkin Puree: This gives the cookies moisture and a gentle pumpkin flavor. Use canned pumpkin puree for convenience but fresh puree works great too. Avoid pumpkin pie filling since it has added sugar and spices.
Butter: Unsalted butter helps control salt levels and adds richness. You can use salted butter, but reduce added salt slightly. For dairy-free, try coconut oil or vegan butter.
Graham Cracker Crumbs: These add that classic s’mores crunch and flavor. If not available, crushed digestive biscuits or graham-style cookies work well.
Mini Marshmallows: They melt and create gooey pockets. If you can’t find mini ones, cut large marshmallows into smaller pieces before folding into the dough.
Milk Chocolate: Milk chocolate chips or chopped bars are traditional. Dark or semi-sweet chocolate are fine if you prefer less sweetness, or use vegan chocolate for dairy-free versions.
How Do You Get Gooey Marshmallows on Top Without Burning Them?
Getting perfectly toasted marshmallows on your cookies can be tricky. Here’s how I do it:
- After baking, add extra mini marshmallows on top while cookies are still warm.
- Pop the cookies back in the oven at 350°F (175°C) for just 1-2 minutes. Watch closely—they should puff and turn golden, but not burn.
- If you have a kitchen torch, it’s even easier. Just lightly brown the marshmallows until bubbly and golden for that perfect s’mores look.
This method helps achieve that soft, toasted marshmallow texture without making them hard or burnt, keeping your cookies deliciously gooey.
Equipment You’ll Need
- Baking sheets – They give your cookies plenty of space to spread evenly while baking.
- Parchment paper or silicone baking mats – Prevents cookies from sticking and makes cleanup easier.
- Mixing bowls – One for wet ingredients and one for dry helps keep things organized.
- Hand mixer or stand mixer – Makes creaming butter and sugar quicker and smoother.
- Spatula – Great for folding in marshmallows and chocolate without breaking them.
- Cooling rack – Lets the cookies cool evenly and keep their texture crisp around the edges.
- Optional: Kitchen torch – Perfect for toasting marshmallows on top without drying out the cookies.
Flavor Variations & Add-Ins
- Swap milk chocolate chips for dark chocolate if you prefer a richer, less sweet cookie.
- Add chopped pecans or walnuts for extra crunch and a nutty flavor that pairs well with pumpkin.
- Mix in mini white chocolate chips to lighten the flavor and add a creamy contrast.
- Stir in a teaspoon of cinnamon or nutmeg for a spicier pumpkin taste that works great in fall.
How to Make Pumpkin S’mores Cookies?
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup graham cracker crumbs
For the Mix-ins and Topping:
- 1 cup mini marshmallows, plus extra for topping
- 1 cup milk chocolate chips or chopped milk chocolate
- Optional: additional graham cracker pieces for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll also need a few extra minutes to toast the marshmallows on top and let the cookies cool. Overall, plan for around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then, add the canned pumpkin puree, egg, and vanilla extract, mixing well until smooth and combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, pumpkin pie spice, salt, and graham cracker crumbs until evenly mixed.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until everything is combined and you have a soft cookie dough.
5. Add Marshmallows and Chocolate:
Carefully fold in the mini marshmallows and chocolate chips, making sure they’re spread throughout the dough without melting.
6. Scoop and Bake:
Spoon about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set and cookies look lightly golden but still soft in the middle.
7. Top with S’mores Goodies:
Right after removing the cookies from the oven, quickly top each one with extra mini marshmallows, pieces of chocolate, and graham cracker bits if you like. Then, return the cookies to the oven for 1-2 minutes, or carefully toast the marshmallows on top with a kitchen torch until they’re gooey and lightly browned.
8. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. Then enjoy your warm, soft, and gooey pumpkin s’mores cookies!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just be sure to cook and puree fresh pumpkin until smooth before measuring out 1 cup. Avoid using pumpkin pie filling since it contains added sugar and spices.
How Should I Store These Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft, adding a slice of bread to the container helps retain moisture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and refrigerate for up to 2 days before baking. Let it come to room temperature for about 15 minutes before scooping and baking.
What If I Don’t Have a Kitchen Torch to Toast Marshmallows?
No worries! Simply place the topped cookies back in the oven for 1-2 minutes at 350°F until the marshmallows puff and turn golden. Keep a close watch to prevent burning.
