Pumpkin S’mores Cookies Recipe

If autumn has a signature treat, I’m convinced it’s these Pumpkin S’mores Cookies. Imagine soft, chewy pumpkin cookies packed with gooey marshmallows, melty chocolate chips, and crisp graham cracker pieces—each bite is like capturing the nostalgia of campfire s’mores and the coziness of pumpkin season all at once. With just the right balance of fall spices and classic s’mores flavor, this recipe is pure comfort (and always the first to disappear at gatherings)!

Why You Should Make This Recipe

• Irresistible Fall Flavors: These cookies combine the warmth of pumpkin pie spice with the classic joy of s’mores for a cookie that absolutely screams autumn.
• Incredibly Soft & Chewy: Thanks to pumpkin puree and just the right baking time, every cookie stays moist, fluffy, and completely satisfying.
• Fun for All Ages: Whether you bake with kids, serve them for friends, or sneak a few for yourself, Pumpkin S’mores Cookies bring out everyone’s inner kid.
• Easy, One-Bowl Magic: No fancy equipment needed—just pantry staples and a love of treats for big flavor and major cozy vibes.

Ingredients & Substitutions

Every ingredient in Pumpkin S’mores Cookies helps create irresistible flavor, dreamy texture, or that crave-worthy golden cookie color. Most are basic pantry items, but each one adds its magic touch—here’s exactly how:

• Unsalted butter: Using butter at room temp ensures ultra-creamy dough (and rich, buttery flavor throughout).
• Brown sugar: This gives the cookies their signature chewiness and caramel-y depth—don’t pack it too tightly!
• Granulated sugar: Adds sweetness and helps the cookies spread just right.
• Pumpkin puree: The star of the show! This brings natural moisture, gorgeous color, and subtle pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie mix.
• Egg: Just one large egg provides structure and keeps everything delightfully moist.
• Vanilla extract: A splash for warmth and to round out all the cozy flavors.
• All-purpose flour: The classic choice that gives these cookies their soft, tender crumb—no fancy flour needed.
• Baking soda: Just a teaspoon is all it takes for a perfect lift and soft, puffy texture.
• Pumpkin pie spice: This cozy spice blend infuses every bite with fall nostalgia. If you don’t have it, mix cinnamon, nutmeg, and cloves.
• Salt: Balances the sweetness and deepens the flavors—don’t skip it!
• Chocolate chips: Melty chocolate pockets are a must in any s’mores treat—use milk or semi-sweet.
• Mini marshmallows: These get toasty and gooey in the oven, offering that classic s’mores pull-apart effect.
• Graham crackers: Broken into bits, they add crunch and that familiar campfire flavor.
• Orange food coloring (optional): Totally optional, but it gives the cookies an extra pop of pumpkin orange. Just a drop or two!
• Optional toppings: Extra chocolate chips, marshmallows, and graham crackers make the tops extra tempting and bakery-worthy.

How to Make Pumpkin S’mores Cookies

Step 1: Prep and Preheat

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. This gives you a head start so your cookies won’t stick, and your kitchen starts to fill with anticipation for what’s to come!

Step 2: Cream the Butter & Sugars

In a large mixing bowl, beat together the room-temp butter, brown sugar, and granulated sugar until the mixture is light, airy, and beautifully creamy. This step is essential for that classic chewy texture and melt-in-your-mouth crumb.

Step 3: Add Pumpkin, Egg & Flavor

Next, mix in the pumpkin puree, one large egg, and the vanilla extract. If you’re using orange food coloring for that extra pumpkin pop, swirl it in now! Your batter should smell like pure autumn at this point.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Adding these dry ingredients evenly ensures every bite of Pumpkin S’mores Cookies has that signature fluff and warming flavor.

Step 5: Mix Wet and Dry, Then Fold in Fillings

Gently add the dry mixture to the wet, stirring just until combined—overmixing leads to tough cookies. Gently fold in chocolate chips, mini marshmallows, and broken graham cracker pieces, trying not to crush the mix-ins too much.

Step 6: Scoop & Top

With a small cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing them apart. Press a few extra chocolate chips, mini marshmallows, or graham cracker bits on top—this is the secret to bakery-style Pumpkin S’mores Cookies that look as good as they taste.

Step 7: Bake to Perfection

Bake in the preheated oven for 12–14 minutes. You’re aiming for golden edges and soft centers—the cookies will set more as they cool, so resist overbaking! Let them cool a few minutes on the tray before transferring to a wire rack.

How to Serve Pumpkin S’mores Cookies

Garnishes

For that over-the-top s’mores delight, add an extra sprinkle of mini marshmallows and a dusting of crushed graham crackers on top while the cookies are still warm. A drizzle of melted chocolate is a fabulous finish if you’re really going for show-stopping treats.

Side Dishes

Pair Pumpkin S’mores Cookies with a steaming cup of chai, a pumpkin spice latte, or even a tall glass of cold milk for pure nostalgic comfort. If you’re serving them at a party, set out a snack board with fresh fruit slices and nut butters to balance the sweetness.

Creative Ways to Present

Turn these cookies into a dessert platter centerpiece by stacking them high and scattering extra graham pieces and mini marshmallows around the plate. For a fun twist, use them in an ice cream sandwich—just smoosh vanilla ice cream between two Pumpkin S’mores Cookies and roll the edges in mini chips!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and flavorful—if you have any left after day one!

Freezing

You can absolutely freeze these cookies—either baked or unbaked! For dough, scoop onto a tray, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding an extra minute or two to the time.

Reheating

To enjoy that gooey, just-baked goodness, pop a cookie in the microwave for 10–15 seconds or warm gently in a low oven. The marshmallows will get extra melty and the flavors will perk right back up!

FAQs

Final Thoughts

There’s just something special about a cookie that combines the best parts of fall and fireside treats, which is why I get so excited to share these Pumpkin S’mores Cookies with you. I hope you bake a batch, gather your favorite people, and make sweet memories—one gooey, golden, chocolatey bite at a time!

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