Pumpkin S’mores Cookies

Pumpkin S’mores Cookies are the ultimate fusion of fall flavor and classic campfire nostalgia. These soft, chewy cookies blend spiced pumpkin cookie dough with gooey marshmallows, melty chocolate chunks, and crunchy graham cracker pieces. They’re the perfect treat when you want something cozy, chocolatey, and just a little unexpected.

Why You’ll Love This Recipe

Pumpkin S’mores Cookies are everything you love about fall and summer rolled into one irresistible dessert. The pumpkin adds moistness and warmth with a hint of cinnamon and nutmeg, while the marshmallow and chocolate bring the timeless taste of s’mores indoors. These cookies are simple to make and a total crowd-pleaser—ideal for bake sales, gatherings, or a cozy night in. Plus, they look as good as they taste, with melty pockets of chocolate and toasty marshmallow peeking out from each golden-brown bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg (optional)
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Pumpkin puree (not pumpkin pie filling)
• Egg yolk
• Vanilla extract
• Semi-sweet chocolate chips or chunks
• Mini marshmallows
• Graham crackers, broken into small pieces

directions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the pumpkin puree, egg yolk, and vanilla extract. Mix until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
6. Gently fold in the chocolate chips, marshmallows, and graham cracker pieces.
7. Scoop the dough onto prepared baking sheets, spacing about 2 inches apart.
8. Optional: Press a few extra chocolate chips, marshmallows, or graham pieces on top for presentation.
9. Bake for 10–12 minutes or until the edges are golden and the centers look just set.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

Makes approximately 20–24 cookies
Prep time: 15 minutes
Bake time: 10–12 minutes per batch
Total time: About 30–35 minutes

Variations

• Add White Chocolate: Use white chocolate chips for a sweeter twist.
• Pumpkin Spice Boost: Add extra spices like cloves or ginger for a deeper autumn flavor.
• Stuffed Cookies: Try placing a marshmallow in the center for an ooey-gooey middle.
• Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free graham crackers.
• Vegan Option: Replace butter with vegan margarine, use a flax egg, and choose vegan chocolate and marshmallows.
• Choco Overload: Add a drizzle of melted chocolate after baking for extra indulgence.

storage/reheating

Store cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze cookies in a single layer before transferring to a freezer-safe bag or container. They’ll keep well for up to 2 months.

To reheat, microwave a cookie for 10–15 seconds to re-soften the chocolate and marshmallows.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureed and well-drained to avoid excess moisture that could affect the cookie texture.

Why use only egg yolk and not a whole egg?

Pumpkin adds a lot of moisture, so using just the yolk helps maintain the chewy, cookie-like consistency.

Can I make the dough ahead of time?

Yes, you can chill the dough for up to 48 hours. Let it sit at room temperature for 15–20 minutes before scooping.

Will the marshmallows melt in the oven?

Yes, they’ll melt and caramelize a bit, creating gooey pockets in the cookie. If they ooze out too much, try partially freezing them before mixing into the dough.

Can I substitute graham crackers?

Digestive biscuits or crushed vanilla wafers work in a pinch, though graham crackers are the classic choice.

Why are my cookies spreading too much?

Chilling the dough before baking can help reduce spreading, especially if your pumpkin is extra moist.

Can I freeze the cookie dough?

Yes, scoop dough balls onto a baking sheet, freeze until solid, then store in a zip-top bag. Bake from frozen, adding 1–2 extra minutes.

What kind of chocolate works best?

Semi-sweet or dark chocolate is ideal to balance the sweetness of marshmallows and pumpkin.

Do these cookies taste strongly of pumpkin?

They have a subtle pumpkin flavor complemented by warm spices—not overpowering, just enough to add depth.

Can I double the recipe?

Absolutely. Just make sure to bake in batches so the cookies have enough space on the baking sheets.

Conclusion

Pumpkin S’mores Cookies are a creative and comforting twist on two favorite treats. With rich chocolate, gooey marshmallow, and warm spiced pumpkin all in one bite, these cookies are a must-bake for the season. Easy, delicious, and full of texture, they’ll quickly become a new fall favorite in your kitchen.

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