There’s something magical about biting into a soft, gooey cookie that tastes like fall and campfires at the same time. These Pumpkin S’mores Cookies are that kind of magic. Imagine golden-brown cookies loaded with melty chocolate chips, gooey marshmallows, and a hint of warm pumpkin spice. Every bite feels like wrapping yourself in a cozy blanket on a crisp autumn evening.
This recipe brings together two favorites—classic s’mores and pumpkin cookies—for the ultimate fall dessert. Bake a batch for a holiday gathering, a cozy weekend treat, or just because you can’t resist pumpkin season.
Table of Contents
Why You’ll Love This Recipe
- Soft & Gooey Texture – The pumpkin puree makes these cookies irresistibly soft, while the marshmallows give them that gooey, pull-apart bite.
- Fall-Inspired Flavors – Pumpkin spice, chocolate, and graham cracker crumbs create the coziest flavor combo.
- Easy to Make – Simple pantry ingredients and no chilling required. Perfect for quick fall baking.
- Crowd Pleaser – Whether for a dessert table, bake sale, or family movie night, these cookies disappear fast.
- A Seasonal Twist on a Classic – Everyone loves s’mores, and this pumpkin spin makes them even better for autumn.
Ingredients
Here’s what you’ll need to bring these cookies to life:
- All-Purpose Flour – The foundation of every good cookie, giving structure while keeping the texture soft.
- Baking Soda & Baking Powder – For just the right lift and thickness.
- Pumpkin Pie Spice – A cozy mix of cinnamon, nutmeg, ginger, and cloves that screams fall.
- Salt – A pinch balances the sweetness and enhances the chocolatey goodness.
- Unsalted Butter – Melted for rich flavor and that chewy cookie center.
- Brown Sugar – Adds a deep caramel note that pairs perfectly with pumpkin.
- Granulated Sugar – For sweetness and slightly crisp edges.
- Pumpkin Puree – Moist, flavorful, and the star of the show.
- Vanilla Extract – A warm background note that ties it all together.
- Egg Yolk – Keeps the cookies tender and rich without being cakey.
- Chocolate Chips – Semi-sweet or milk chocolate; they melt into pockets of pure indulgence.
- Mini Marshmallows – The gooey s’mores element we all love.
- Graham Cracker Crumbs – For that classic s’mores crunch and flavor.
Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt until evenly combined.
Step 2: Cream the butter and sugars
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy. This creates that chewy texture.
Step 3: Add pumpkin and flavorings
Mix in the pumpkin puree, vanilla extract, and egg yolk until the batter is silky and well combined.
Step 4: Combine wet and dry
Slowly fold the dry mixture into the wet ingredients. Stir gently until no streaks of flour remain.
Step 5: Fold in the s’mores magic
Add chocolate chips, mini marshmallows, and graham cracker crumbs. Gently mix to evenly distribute without overworking the dough.
Step 6: Scoop and shape
Scoop 2-tablespoon portions of dough onto a parchment-lined baking sheet. Leave space between each cookie—they spread beautifully.
Step 7: Bake until golden
Bake at 350°F (175°C) for 9–11 minutes, just until the edges set but the centers still look slightly soft. The marshmallows should puff and caramelize.
Step 8: Cool & enjoy
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. This keeps them gooey but prevents them from falling apart.
Pro Tips for Success
- Keep it soft – Don’t overbake! Take them out when the centers look slightly underdone; they’ll finish setting as they cool.
- Pumpkin power – Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Marshmallow magic – For extra gooeyness, press a few mini marshmallows on top of each dough ball before baking.
- Storage – Store in an airtight container for up to 4 days. To refresh, microwave for 10 seconds to bring back the gooey texture.
- Freeze-friendly – Freeze unbaked dough balls and bake from frozen, adding 2 extra minutes.
Flavor Variations
- White Chocolate & Pumpkin – Swap in white chocolate chips for a sweeter, creamier twist.
- Nutty S’mores – Stir in chopped pecans or walnuts for crunch.
- Extra Spiced – Add a dash of cardamom or allspice for a bolder fall flavor.
- Stuffed Marshmallow – Wrap dough around a single large marshmallow for a molten center surprise.
Serving Ideas
- Serve warm with a glass of cold milk or a pumpkin spice latte.
- Arrange on a rustic wooden board with graham crackers, chocolate bars, and extra marshmallows for a fall dessert spread.
- Bake smaller, bite-sized cookies and serve them as part of an autumn-themed cookie platter.
- Pair with hot cocoa on a chilly evening for the ultimate cozy treat.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but make sure to cook and puree it until completely smooth and strain out excess water to avoid soggy cookies.
Why did my cookies turn cakey?
Too much pumpkin can cause cakiness. Stick to the recipe’s amount and don’t add extra puree.
Can I use regular marshmallows instead of mini?
Yes, just chop them into smaller pieces so they melt evenly.
How do I keep marshmallows from disappearing in the dough?
Press a few marshmallows onto the tops of the dough balls right before baking.
Can I make these ahead for a party?
Absolutely! Bake them a day ahead and store in an airtight container. Warm them slightly before serving for that fresh-from-the-oven feel.
For More Recipe Inspiration
If you loved these Pumpkin S’mores Cookies, you’ll also enjoy:
- Protein Muffins – A healthy grab-and-go option.
- Bento Cake Recipe – Adorable mini cakes perfect for gifting.
- Cottage Cheese Chocolate Mousse – A light yet indulgent treat.
- Cloud Cake Recipe – Fluffy, dreamy, and melt-in-your-mouth soft.
Pumpkin S’mores Cookies
Equipment
- mixing bowls For dry and wet ingredients
- whisk To blend ingredients smoothly
- Baking sheet Line with parchment paper
- Cookie scoop For even-sized cookies
- wire rack To cool cookies evenly
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
Instructions
- Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt in a medium bowl.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Mix in pumpkin puree, vanilla extract, and egg yolk until well combined.
- Slowly fold the dry mixture into the wet ingredients until just combined.
- Stir in chocolate chips, mini marshmallows, and graham cracker crumbs until evenly distributed.
- Scoop 2-tablespoon portions of dough onto a parchment-lined baking sheet, leaving space between each cookie.
- Bake at 350°F (175°C) for 9–11 minutes, until edges are set and marshmallows are golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm and gooey!
Notes
Quick Recap
These Pumpkin S’mores Cookies are soft, gooey, and full of fall flavor. With melty chocolate, gooey marshmallows, and a touch of pumpkin spice, they’re the perfect autumn treat for cozy nights or holiday gatherings.
✨ Pin this recipe for later or bake it this weekend and let your kitchen fill with the warm, spiced aroma of fall.