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Pumpkin S’mores Cookies bring together the warm spices of fall and the nostalgic flavors of s’mores. Soft and chewy with hints of pumpkin spice, melted chocolate, gooey marshmallows, and crunchy graham crackers, these cookies are the perfect treat for seasonal gatherings or a sweet indulgence anytime. Their delightful combination of textures and flavors makes them a must-bake recipe for cookie lovers everywhere.
Table of Contents
Why Make These Cookies
- Combines fall flavors with classic s’mores elements for a one-of-a-kind cookie. The pumpkin spice adds warmth, while the gooey marshmallows and chocolate create a comforting treat.
- Quick and easy to prepare, making them perfect for busy schedules or last-minute gatherings. You’ll only need half an hour from start to finish.
- Ideal for sharing with loved ones or serving at holiday parties. These cookies are both visually appealing and universally loved for their nostalgic charm.
- Customizable with pantry-friendly swaps. You can tweak the spices or chocolate for unique versions of this crowd favorite.
Everything You Need for Pumpkin S’mores Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1 cup mini marshmallows
- 6 graham crackers, crushed into small pieces
The balance of pumpkin puree and spices like cinnamon, nutmeg, and ginger is key for achieving that cozy fall flavor. Mini marshmallows and chocolate chips ensure every bite has a gooey and sweet component.
How to Make Pumpkin S’mores Cookies Step by Step
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and ensures even baking.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Proper creaming helps create soft yet structured cookies.
- Mix in the pumpkin puree and vanilla extract until well combined. The pumpkin keeps the cookies moist and adds natural sweetness.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms. Avoid overmixing to ensure a tender texture.
- Fold in the mini chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the marshmallows are golden and gooey.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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Simple Substitutions for Pantry Staples
- If you don’t have graham crackers, substitute crushed digestive biscuits for a similar flavor and texture.
- Swap mini chocolate chips with dark chocolate chunks for a richer taste. This pairs particularly well with the pumpkin and spices.
- No mini marshmallows? Cut large marshmallows into smaller pieces or use marshmallow fluff, though the texture will vary slightly.
Expert Baking Tips to Perfect Your Cookies
- Use room-temperature butter for creaming—it traps air for lighter cookies. Cold butter won’t blend as smoothly.
- Rest the dough in the fridge for 15 minutes before baking to prevent spreading. This is especially helpful for the marshmallows to stay intact.
- Line your baking sheet with parchment paper to ensure easy removal and cleanup.
- Monitor baking closely—pull the cookies out once the marshmallows are golden for the perfect texture balance of gooey and chewy.
How to Store and Reheat Pumpkin S’mores Cookies
Store Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
To reheat, place cookies in a 300°F oven for 3-5 minutes to revive their gooey filling and crisp edges. Avoid microwaving as it can make the marshmallows too sticky.
Looking for something similar? Try our peanut butter chocolate cookies.
For more ideas, check out our raspberry white chocolate cookies.
You might also enjoy our chocolate cookies with white chips.
Avoid These Common Cookie Mistakes
- Skipping the parchment paper can lead to marshmallows sticking to the pan. Always line your baking sheets to avoid this issue.
- Overbaking will make the cookies dry rather than chewy. Watch closely and remove them from the oven as soon as the edges are golden.
- Using cold butter instead of softened will cause uneven mixing. Leave butter out for 30 minutes before starting.
Pumpkin S'mores Cookies
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1 cup mini marshmallows
- 6 graham crackers (crushed into small pieces)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
- Fold in the mini chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the marshmallows are golden and gooey.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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