Pumpkin S’mores Cookies Recipe

If you’re craving the cozy flavors of fall with a fun, nostalgic twist, these Pumpkin S’mores Cookies are about to become your new obsession. Imagine tender, pumpkin-spiced cookie dough studded with crunchy graham cracker bits, melty chocolate chips, and gooey mini marshmallows—everything you love about a classic s’more, perfectly baked into an irresistible cookie. Pumpkin S’mores Cookies combine that warm autumn vibe with the playful campfire treat, making every bite a celebration of flavor and texture that feels like a hug from the inside out.

Ingredients You’ll Need

Gathering all your ingredients is a breeze, and each one plays a starring role in creating the perfect balance of taste, texture, and that beautiful fall color. From the creamy butter to the fragrant pumpkin pie spice, every item brings something special to these delightful cookies.

• 1 Cup unsalted butter, at room temperature: Ensures a creamy base for tender, rich cookies with just the right softness.
• ¾ Cup brown sugar, packed: Adds deep caramel notes and moisture that keep the cookies chewy.
• ¼ Cup granulated sugar: Balances sweetness and helps create a slightly crisp edge on the cookies.
• ½ Cup pumpkin puree: Brings natural moisture, vibrant flavor, and that quintessential pumpkin color.
• 1 large egg: Binds the ingredients together while adding richness.
• 1 Teaspoon vanilla extract: Enhances the overall flavor with warm, sweet vanilla aroma.
• 2 ¼ Cups all-purpose flour: Provides structure while keeping the cookies soft.
• 1 Teaspoon baking soda: Helps the cookies rise perfectly and spread gently.
• 1 Teaspoon pumpkin pie spice: The magic mix of cinnamon, nutmeg, and cloves that makes pumpkin taste like fall.
• ½ Teaspoon salt: Balances sweetness and heightens flavor contrasts.
• 1 Cup chocolate chips: Melts beautifully inside for luscious pockets of chocolatey goodness.
• 1 Cup mini marshmallows: Adds that iconic s’mores gooeyness in every bite.
• 8 graham crackers, broken into small pieces: Bring crunch and authentic s’mores flavor.
• 1 Teaspoon orange food coloring (optional): Boosts that vibrant pumpkin-orange color for an extra festive touch.

How to Make Pumpkin S’mores Cookies

Step 1: Cream the Butter and Sugars

Start by beating the softened unsalted butter with both brown and granulated sugars until the mixture is light and fluffy. This step is essential because it incorporates air for soft cookies and dissolves the sugars for even sweetness throughout.

Step 2: Add Pumpkin, Egg, and Vanilla

Next, mix in the pumpkin puree, egg, and vanilla extract until fully blended. The pumpkin adds moisture and that classic fall flavor, while the egg helps bind all the elements together happily in the dough.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This dry mix ensures your spices and leavening are evenly distributed so no bite is left without its signature kick.

Step 4: Mix Dry and Wet Ingredients

Gradually incorporate the dry ingredients into the wet, making sure not to overmix. You want a soft, slightly sticky dough that holds together but stays tender once baked.

Step 5: Fold in the Chocolate Chips, Marshmallows, and Graham Crackers

Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces. These ingredients bring the iconic s’mores texture and flavor, creating pockets of melty deliciousness surrounded by crunchy bits.

Step 6: Optional Food Coloring and Baking

If you want your Pumpkin S’mores Cookies to glow with an autumn-orange color, add a teaspoon of orange food coloring and mix gently. Then, scoop the dough onto a lined baking sheet, and bake at 350°F (175°C) for about 10-12 minutes, or until the edges are set but the centers remain soft and inviting.

How to Serve Pumpkin S’mores Cookies

Garnishes

For a charming presentation, sprinkle a few extra mini marshmallows and graham cracker crumbs on top of the warm cookies right out of the oven. This adds texture and that extra “campfire fresh” appeal that makes these cookies irresistible.

Side Dishes

Pair these Pumpkin S’mores Cookies with a hot cup of spiced chai, a creamy mug of hot chocolate, or even a glass of cold milk to balance the sweet, spicy flavors perfectly. Each sip complements the cookie’s layers of texture and taste like an autumn afternoon in a cozy cup.

Creative Ways to Present

Try stacking two cookies with a little extra marshmallow fluff or cream cheese frosting in between for a decadent sandwich treat. Alternatively, box them up as a sweet gift wrapped in simple brown paper and twine—perfect for sharing the joy of Pumpkin S’mores Cookies with friends and family.

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin S’mores Cookies fresh by storing them in an airtight container at room temperature for up to 4 days. Place a slice of bread inside the container to help maintain their softness and chewiness.

Freezing

You can freeze these cookies for up to 3 months. Place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container to prevent them from sticking together. Thaw at room temperature when you’re ready to enjoy.

Reheating

Warm leftovers gently in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This brings back the gooey texture of melted marshmallows and chocolate that makes Pumpkin S’mores Cookies so special.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is what most bakers use for ease and consistency. Just make sure it’s pure pumpkin, not pumpkin pie filling which contains additional sugars and spices.

What if I don’t have pumpkin pie spice?

No worries! You can make your own by mixing ground cinnamon, nutmeg, ginger, and cloves or allspice to taste. This will keep the same warm, cozy fall flavors in your Pumpkin S’mores Cookies.

Are these cookies gluten-free?

The recipe as written uses all-purpose flour, so it’s not gluten-free. However, you can try substituting with a gluten-free flour blend made for baking to get similar results.

Can I make these cookies vegan?

To make vegan Pumpkin S’mores Cookies, use vegan butter and substitute the egg with a flax or chia egg. Make sure your chocolate chips and marshmallows are also vegan-friendly.

Why do the marshmallows sometimes get too melty and spread out?

Marshmallows melt quickly in the oven, so folding them gently and using mini sizes helps. Placing some marshmallows on top halfway through baking can also preserve that soft, puffed appearance.

Final Thoughts

Once you take your first bite of these Pumpkin S’mores Cookies, you’ll understand why they’re a fall favorite you never knew you needed. With a perfect blend of seasonal spices, gooey marshmallows, melty chocolate, and crunchy graham crackers, these cookies are pure comfort and joy. I can’t wait for you to make and share this recipe because Pumpkin S’mores Cookies are truly the sweetest way to celebrate cozy moments with friends and family.

Print