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Pumpkin S’mores Cookies

If you love fall flavors and cozy desserts, these Pumpkin S’mores Cookies will be your new favorite bake. Soft, sweet, and loaded with gooey marshmallows, melty chocolate chips, and crunchy graham cracker pieces, they combine the warm spice of pumpkin with the nostalgic taste of campfire s’mores. Each bite is pure autumn comfort.

Perfect for Halloween parties, fall potlucks, or an afternoon treat with coffee, these cookies are as easy to make as they are irresistible.

Why You’ll Love This Recipe

  • Beginner-Friendly: Made like a classic cookie dough, so no complicated steps.
  • Incredible Flavor Combo: Pumpkin, warm spices, chocolate, marshmallow, and graham crackers in every bite.
  • Any Occasion Treat: Great for dessert, brunch, snacks, lunchboxes, or gifting.

Ingredients

(Full amounts in printable recipe card)

  • Butter: Unsalted, at room temperature for the best creaming texture.
  • Sugars: A mix of brown sugar for depth and white sugar for sweetness.
  • Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
  • Vanilla Extract: Enhances the pumpkin flavor.
  • Baking Soda: Gives the cookies a soft rise.
  • Pumpkin Pie Spice: Adds that signature fall warmth.
  • Chocolate Chips: Semi-sweet, milk, or white chocolate — your choice.
  • Graham Crackers: Broken into small pieces for crunch.
  • Mini Marshmallows: Soft, gooey pockets of sweetness.
  • Orange Food Coloring (Optional): For a fun fall hue.

How to Make Pumpkin S’mores Cookies

  1. Prep the Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
  2. Mix Wet Ingredients: Cream together butter, brown sugar, and white sugar until fluffy. Beat in pumpkin puree, egg, vanilla, and food coloring (if using).
  3. Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
  4. Bring It Together: Gradually mix dry ingredients into the wet mixture until just combined.
  5. Add the S’mores Magic: Fold in chocolate chips, marshmallows, and graham cracker pieces.
  6. Shape the Cookies: Scoop dough onto baking sheets, spacing 2 inches apart. Press extra toppings (chips, marshmallows, graham crumbs) on top of each dough ball.
  7. Bake & Cool: Bake 12–14 minutes, until edges are golden but centers are soft. Cool on the sheet for a few minutes before transferring to a wire rack.

Tips for Perfect Cookies

  • For Marshmallows That Hold Shape: Try vegan mini marshmallows — they don’t melt as quickly.
  • Avoid Overmixing: Stop as soon as the dough comes together to keep cookies soft.
  • Cooling Time Matters: Let them set on the baking sheet before moving, as they’ll be delicate when hot.

Variations

  • Chocolate Swap: Use white chocolate chips or chunks for a sweeter twist.
  • No Marshmallows: Replace with extra chocolate chips for a simpler pumpkin cookie.
  • Spice Customization: Swap pumpkin pie spice for cinnamon, nutmeg, and ginger to taste.

Serving Ideas

  • With a Drink: Pair with coffee, hot cocoa, or a cold glass of milk.
  • For Dessert: Serve after dinner or alongside other fall treats like pumpkin cinnamon rolls.
  • On the Go: Pack in lunchboxes or take to picnics and potlucks.

Storage & Freezing

  • Room Temperature: Store in an airtight container up to 3 days.
  • Refrigerator: Keeps fresh for up to 1 week.
  • Freezer: Freeze unbaked dough up to 1 year or baked cookies up to 4 months. Thaw overnight and enjoy.

Pumpkin S’mores Cookies Recipe Card

Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 35 minutes
Yield: 24 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • ½ cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup chocolate chips
  • 1 cup mini marshmallows
  • 8 graham crackers, broken into small pieces
  • 1 teaspoon orange food coloring (optional)

Toppings (Optional): Extra chocolate chips, mini marshmallows, and crushed graham crackers.

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment.
  2. Cream butter, brown sugar, and white sugar until light and fluffy.
  3. Beat in pumpkin puree, egg, vanilla, and food coloring (if using).
  4. In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
  5. Add dry ingredients to wet mixture; mix just until combined.
  6. Fold in chocolate chips, marshmallows, and graham crackers.
  7. Scoop dough onto baking sheets, 2 inches apart. Press on extra toppings.
  8. Bake 12–14 minutes, until edges are golden.
  9. Cool slightly on baking sheet, then transfer to wire rack. Serve warm or at room temperature.