If you dream of fall flavors mixing with nostalgic, campfire memories, these Pumpkin S’mores Cookies are about to rock your cookie world. Imagine gooey marshmallows, puddles of chocolate, and crunchy graham cracker all entwined in a pillowy pumpkin-spiced cookie—this is autumn magic you can hold in your hands. They’re a dessert mashup you’ll crave again and again, and I can’t wait for you to experience the way each bite brings together cozy pumpkin vibes and classic s’mores fun.

Pumpkin S'mores Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient for Pumpkin S’mores Cookies has its moment to shine, contributing not just flavor but personality and texture. This list might look classic, but trust me, each item is essential in bringing all those signature autumn and campfire twists to life.

Unsalted butter (1 cup): Softened butter ensures your cookies bake up perfectly tender and rich—make sure it’s at room temperature for easy mixing.
Brown sugar (3/4 cup, packed): Gives these cookies their delightful caramel undertones and chewy texture.
Granulated sugar (1/4 cup): Adds just the right sweetness and helps the cookies crisp ever so slightly at the edges.
Pumpkin puree (1/2 cup): The star of the show, lending classic fall flavor and incredible moisture.
Egg (1 large): Helps bind everything together and adds richness.
Vanilla extract (1 teaspoon): Enhances all those comforting flavors in the cookie dough.
All-purpose flour (2 1/4 cups): Provides the perfect structure for a soft, chewy cookie.
Baking soda (1 teaspoon): Ensures the cookies rise and develop their signature tender crumb.
Pumpkin pie spice (1 teaspoon): Delivers all the warm cinnamon, nutmeg, and clove notes you love in fall treats.
Salt (1/2 teaspoon): Balances flavor and highlights the sweetness.
Chocolate chips (1 cup, plus extra 1/2 cup): Because extra chocolate is always a good idea—inside and on top!
Mini marshmallows (1 cup, plus extra for topping): Marshmallows get melty and gooey in the oven, just like real s’mores.
Graham crackers (8, broken into pieces plus extra crushed for topping): These provide serious campfire crunch and that unmistakable s’mores flavor.
Food coloring (1 teaspoon orange, optional): If you want to amp up the pumpkin color for extra autumn flair, this step is for you.

How to Make Pumpkin S’mores Cookies

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. Pan prep is key—line your baking sheet with parchment paper, which helps prevent sticking and gives you even golden bottoms on every cookie.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, whip together the softened butter, brown sugar, and granulated sugar. Take a few minutes to really work some air in so the mixture is pale and fluffy. This extra care results in cookies with the dreamiest soft centers.

Step 3: Add the Pumpkin and Friends

Beat in the pumpkin puree, egg, and vanilla extract until everything is smooth and well combined. If you’re using food coloring for a more vivid pumpkin hue, now’s the moment to stir it in and watch that dough turn festive!

Step 4: Whisk the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. This ensures everything is evenly mixed and stops bitter baking soda pockets from sneaking into your cookies.

Step 5: Combine Wet and Dry

Gradually add your dry ingredients into the wet mixture, stirring gently until just combined. Don’t over-mix—stirring too much can make cookies tough instead of soft and tender.

Step 6: Fold in the S’mores Magic

Now the fun part! Gently fold in the chocolate chips, mini marshmallows, and those chunky graham cracker pieces. A light touch keeps the marshmallows whole and the cookies extra gooey.

Step 7: Scoop and Shape

Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto your lined baking sheet, keeping about 2 inches between each mound for good spreading.

Step 8: Top Like a Pro

To make each cookie picture-perfect, press a few extra marshmallows, chocolate chips, and graham cracker bits right onto the tops of the dough balls. These peek out during baking and add irresistible texture.

Step 9: Bake to Perfection

Bake for 12 to 14 minutes, just until the edges turn golden but the centers still look ever-so-slightly soft. This is the secret to that unforgettable chewy texture in Pumpkin S’mores Cookies.

Step 10: Cool and Serve

Let the cookies cool on the sheet for a few minutes (they’ll finish setting up), then transfer them to a wire rack to cool completely. When you finally bite in, you’ll be rewarded with gooey, gooey goodness.

How to Serve Pumpkin S’mores Cookies

Garnishes

For a show-stopping finish, sprinkle the tops with a little extra crushed graham cracker or drizzle with melted chocolate. If you want sky-high marshmallow goo, pop a mini marshmallow on top of each cookie, then torch lightly or broil for a roasted effect!

Side Dishes

Pumpkin S’mores Cookies are perfect with a cozy chai latte or mug of hot cocoa. For a party spread, balance their sweetness with a platter of fresh apple slices or serve alongside vanilla ice cream for a full-on dessert moment.

Creative Ways to Present

Stack them high on a cake stand, pile into glass jars for a rustic fall look, or sandwich a toasted marshmallow between two cookies for a s’more-on-cookie extravaganza. For holiday parties, wrap individual Pumpkin S’mores Cookies in parchment and tie with twine as a festive, edible favor.

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin S’mores Cookies ultra fresh by storing them in an airtight container at room temperature; they’ll stay soft and chewy for up to 4 days. Add a slice of bread to the container if you want to guard against cookies drying out too quickly!

Freezing

These cookies freeze like a dream. Layer them between sheets of parchment in a zip-top bag or airtight container. They’ll stay perfect for up to 2 months—just remember to let them thaw at room temperature before digging in.

Reheating

For peak gooey-marshmallow magic, pop a cookie in the microwave for about 10 seconds for that just-baked, melty effect. If reheating more than a few, warm in a low oven (about 275°F) for 5–8 minutes for soft, warm, crowd-pleasing results.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works well in Pumpkin S’mores Cookies, just be sure to drain off any excess liquid so your dough isn’t too wet. The flavor is even more pronounced with homemade puree.

Do the marshmallows melt completely in the oven?

Some of the mini marshmallows will melt into gooey pockets, while a few on top may caramelize deliciously. For extra marshmallow drama, you can add a few more halfway through baking or at the very end.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours ahead. Store covered in the fridge until ready to bake. If it feels too firm when scooping, let it sit at room temperature for a few minutes before portioning out.

What’s the best way to get perfectly round cookies?

A cookie scoop helps, but you can also gently shape each dough mound with moistened hands right after dropping on the baking sheet. For bakery-style perfection, use your fingers to press any rogue marshmallows or chocolate chips back into place before baking.

Can I make these Pumpkin S’mores Cookies gluten-free?

You can! Swap the all-purpose flour for your favorite 1:1 gluten-free blend and make sure your graham crackers are gluten-free as well. The results are every bit as indulgent and crowd pleasing.

Final Thoughts

If you’ve been searching for a cookie that perfectly blends autumn coziness with classic campfire nostalgia, look no further than Pumpkin S’mores Cookies. I hope this recipe finds a sweet spot in your fall baking lineup and brings loads of smiles to your next gathering—or maybe just to your own kitchen counter! Give them a try and let your inner s’mores lover (and pumpkin fan) rejoice.