The first time I baked a batch of pumpkin s’mores cookies, the scent of toasted marshmallow and warm cinnamon pumpkin filled the whole kitchen—like the best parts of summer and fall had collided in my oven. I honestly couldn’t stop sneaking bites straight off the cooling rack. Maybe it’s the gooey marshmallow pockets or the way melty chocolate oozes into the spiced pumpkin dough, but these cookies are pure nostalgia with a sweet autumn twist. If you love classic s’mores and pumpkin spice everything, you’re about to meet your new favorite cookie.
Pumpkin s’mores cookies are the kind of treat that makes people ask for the recipe before they’ve even finished their first bite. I first whipped these up as a Halloween experiment after a camping trip left me with half a bag of marshmallows and a craving for something cozier than just chocolate chip cookies. Over the years, I’ve tested this recipe at countless bonfires, bake sales, and Halloween parties. It always disappears fast. The golden edges, gooey middles, and those irresistible bits of melted chocolate—what’s not to love?
Honestly, this pumpkin s’mores cookies recipe is a lifesaver for busy fall days. You don’t need fancy gadgets or hours in the kitchen. Just a handful of pantry staples, a can of pumpkin, and you’re on your way to a batch of cookies that scream “autumn comfort.” Whether you want to impress trick-or-treaters, delight your kids, or just treat yourself to a pumpkin-packed dessert, these cookies fit the bill. They’re soft, chewy, full of s’mores goodness, and a perfect way to celebrate Halloween (or any cozy fall moment, really). Trust me, you’ll want to make a double batch!
Why You’ll Love This Pumpkin S’mores Cookies Recipe
- Quick & Easy: These cookies come together in under 30 minutes. No chilling required—just mix, scoop, and bake!
- Simple Ingredients: You probably have most of what you need in your pantry already. No searching for fancy specialty items here.
- Perfect for Halloween and Fall Gatherings: Whether you’re hosting a spooky movie night, a harvest party, or packing treats for a school event, these pumpkin s’mores cookies are always a hit.
- Crowd-Pleaser: Both kids and adults rave about them. The classic s’mores flavor is familiar, but the pumpkin twist makes them feel festive and special.
- Unbelievably Delicious: Imagine biting into a cookie that’s chewy, spiced just right, studded with gooey marshmallows, and loaded with melty chocolate chunks. It’s pure comfort food with a fall upgrade.
What really sets these pumpkin s’mores cookies apart? For starters, the pumpkin puree makes the dough extra tender and moist—no dry cookies here! Blending graham cracker crumbs right into the dough gives you that classic campfire flavor in every bite. I even tested the recipe with different marshmallow placements (on top, in the dough, a little of both) to get that perfect gooey center and toasty top. It’s not just another pumpkin cookie or s’mores dessert—it’s the best of both worlds, with a chewy texture and flavor combo that’s hard to beat.
Honestly, these cookies are more than just a treat—they’re an experience. The first bite takes you straight back to chilly fall nights, leaf piles, and sticky-fingered s’mores around the fire. They’re easy enough for everyday baking, but special enough to make memories. I’ve never had leftovers last more than a day, and I guarantee you’ll be making them all season long!
What Ingredients You Will Need
This pumpkin s’mores cookies recipe comes together with just a few simple, accessible ingredients. Most are pantry staples, and you can swap in a few things if needed. Here’s what you’ll need to make these irresistible fall cookies:
- All-Purpose Flour (1 1/2 cups / 190g) – The base for your cookie dough; provides structure and chew.
- Graham Cracker Crumbs (3/4 cup / 75g) – For signature s’mores flavor. You can crush whole graham crackers or buy ready-made crumbs. I like Honey Maid for consistency.
- Baking Soda (1/2 tsp) – Helps the cookies rise and get those soft, puffy centers.
- Baking Powder (1/2 tsp) – A touch more lift for a tender, cake-like texture.
- Salt (1/2 tsp) – Don’t skip this! It balances the sweetness and brings out the pumpkin spice flavors.
- Ground Cinnamon (1 tsp) – For that cozy fall warmth.
- Pumpkin Pie Spice (1 tsp) – Optional, but I highly recommend it for extra autumn flavor. You can sub with a mix of nutmeg, ginger, and cloves if needed.
- Unsalted Butter (1/2 cup / 113g, softened) – Adds richness and classic cookie flavor. If you only have salted butter, reduce the added salt.
- Brown Sugar (1/2 cup / 100g, packed) – Gives a deep, caramel note and keeps cookies moist.
- Granulated Sugar (1/4 cup / 50g) – For a touch of sweetness and crisp edges.
- Pure Pumpkin Puree (1/2 cup / 120g, not pumpkin pie mix) – The star ingredient! Adds moisture, color, and subtle pumpkin flavor.
- Large Egg (1) – Binds everything together. Bring to room temp for best results.
- Pure Vanilla Extract (1 tsp) – Rounds out all the spice and chocolate flavors.
- Semi-Sweet Chocolate Chunks or Chips (1 cup / 170g) – I like Ghirardelli baking chunks, but chips work too. Dark chocolate, milk chocolate, or a mix is fine.
- Mini Marshmallows (1 cup / 50g) – For gooey, toasty goodness. If you only have large marshmallows, chop them up.
- Extra Graham Cracker Pieces (for topping, optional) – Roughly broken for that classic s’mores look.
Ingredient Tips:
- If you’re gluten-free, swap the all-purpose flour for a 1:1 GF blend and use gluten-free graham crackers.
- Dairy-free? Sub plant-based butter and allergy-friendly chocolate.
- Only have pumpkin pie filling? It’ll work in a pinch, but cut back on added spices and sugar.
- No mini marshmallows? Large ones chopped into bits will do the trick.
Honestly, these are the ingredients I reach for again and again. The combo of pumpkin, spice, gooey marshmallows, and melty chocolate just works. You’ll see what I mean!
Equipment Needed
- Mixing Bowls – One large and one medium. Glass or stainless steel works best for easy cleanup.
- Electric Mixer – Handheld or stand mixer makes creaming the butter and sugar a breeze. You can mix by hand, but be ready for a workout!
- Measuring Cups and Spoons – For accuracy. I always recommend weighing flour for best results, but level scoops work in a pinch.
- Baking Sheets – Two large sheets so you can bake the cookies in batches. Lined with parchment for easy release (and less sticking!)
- Parchment Paper or Silicone Baking Mats – Helps prevent sticking and makes cleanup faster. I swear by my Silpat mats.
- Cookie Scoop or Spoon – A medium (2-tablespoon) scoop makes even cookies. If you don’t have one, two spoons work fine.
- Wire Cooling Racks – For cooling the cookies evenly and keeping them from overbaking on the hot pan.
If you don’t have a mixer, vigorous hand mixing works (I’ve done it on vacation with a wooden spoon—just takes a little muscle!). No parchment? Butter the pan lightly. For the cookie scoop, I’ve even used an ice cream scoop or just eyeballed it. Don’t stress the gear too much—these cookies are forgiving.
How to Make Pumpkin S’mores Cookies
- Prep Your Oven and Pans:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This keeps the marshmallows from sticking and burning. Trust me, it’s worth it! - Mix Dry Ingredients:
In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 3/4 cup (75g) graham cracker crumbs, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1 tsp pumpkin pie spice. Set aside. You want everything evenly distributed so your cookies bake up with the perfect flavor. - Cream Butter and Sugars:
In a large bowl, beat 1/2 cup (113g) softened unsalted butter, 1/2 cup (100g) packed brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy—about 2 minutes with a hand mixer on medium speed. If mixing by hand, just keep going until it looks creamy. - Add Pumpkin, Egg, and Vanilla:
Beat in 1/2 cup (120g) pumpkin puree, 1 large egg, and 1 tsp vanilla extract. Scrape down the sides as needed. The mixture might look a little curdled—that’s totally normal when adding pumpkin. - Combine Wet and Dry Ingredients:
Add the flour mixture to the wet ingredients in two batches, mixing gently after each addition. Don’t overmix! Stop when you see just a few streaks of flour. - Fold in S’mores Mix-Ins:
With a spatula, gently fold in 1 cup (170g) chocolate chunks or chips and 1 cup (50g) mini marshmallows. I like to reserve a handful of each for pressing into the tops before baking. The dough will be soft but scoopable. - Scoop and Shape Cookies:
Use a medium cookie scoop (about 2 tablespoons) to portion dough onto prepared baking sheets, spacing about 2 inches (5cm) apart. Press a few extra marshmallows, chocolate chunks, and graham cracker pieces on top for that bakery look. - Bake:
Bake for 10–12 minutes, or until the cookies are just set around the edges and the marshmallows are golden and gooey. Don’t overbake—they’ll firm up as they cool. If you like extra-gooey centers, go for the shorter baking time. - Cool:
Let cookies cool on the pan for 5 minutes (they’re fragile right out of the oven!), then use a spatula to transfer to wire racks to cool completely. Sneak a warm one if you can’t resist—they’re best when the chocolate is still melty!
Notes & Troubleshooting:
If your dough is too sticky to scoop, chill it for 15–20 minutes. Marshmallows may ooze a bit—just reshape cookies with a spatula when they’re fresh out of the oven. If they spread too much, check your oven temp or add a tablespoon more flour next time. Trust your nose—the pumpkin, spice, and chocolate combo is a reliable sign they’re done!
Cooking Tips & Techniques
- Don’t Overmix: Once you add the flour, stir just until combined. Too much mixing can make cookies tough instead of soft and chewy. Learned that the hard way—my first batch was a little “cakey.”
- Chill for Puffy Cookies: If you want thick, bakery-style cookies, chill the dough for 30 minutes before baking. It’s not required, but it helps if your dough feels extra sticky.
- Keep Marshmallows Tucked In: If marshmallows sit right on the edge of the cookies, they can melt and burn against the pan. Press them gently into the dough so they’re surrounded by cookie. I’ve fished out a few burnt marshmallow blobs in my time—lesson learned!
- Watch Your Bake Time: Every oven runs a little different. Start checking at 10 minutes. The edges should look set, but the centers might look a tad underdone. That’s what makes them gooey once cooled!
- Batch Baking: While one tray is baking, prep the next round. If your kitchen is warm, pop the waiting tray in the fridge to keep the dough from getting too soft.
- Rescue Spreading Cookies: If your cookies spread too thin, use the back of a spoon to gently nudge the edges back into shape right after baking. They’re super forgiving when warm.
Honestly, the beauty of pumpkin s’mores cookies is how flexible they are. Don’t sweat the small stuff—just have fun, and you’ll end up with a batch of cozy, gooey treats perfect for fall.
Variations & Adaptations
- Gluten-Free Pumpkin S’mores Cookies: Swap the all-purpose flour for a 1:1 gluten-free baking blend and use gluten-free graham crackers. I’ve made these for friends with allergies and the flavor stays spot-on.
- Dairy-Free Option: Use vegan butter sticks and dairy-free chocolate chips. Make sure your marshmallows are gelatin-free if you’re vegan. The cookies come out just as gooey!
- Double Chocolate Pumpkin S’mores Cookies: Mix 1/4 cup (25g) unsweetened cocoa powder into the dry ingredients, and use dark chocolate chunks for an extra-rich twist. So good for serious chocolate lovers.
- Nutty Pumpkin S’mores Cookies: Stir in 1/2 cup (60g) chopped pecans or walnuts for crunch. I love the way toasted nuts play off the soft cookie and gooey marshmallow.
- Mini Cookie Bites: Scoop smaller balls of dough (1 tablespoon) for bite-sized treats—perfect for parties or lunchboxes. Reduce the bake time to 7–8 minutes.
- Campfire-Style: For a real toasted flavor, broil the cookies for 30 seconds after baking to brown the marshmallows. Watch closely—marshmallows burn fast!
My personal favorite? Swapping in butterscotch chips for half the chocolate. Weirdly addictive! Don’t be afraid to get creative—this pumpkin s’mores cookies recipe is a blank canvas for all your fall cravings.
Serving & Storage Suggestions
Pumpkin s’mores cookies are best served slightly warm—right when the chocolate is melty and the marshmallows are stretchy and gooey. I love piling them high on a rustic platter lined with parchment for that Pinterest-worthy look. For Halloween, scatter a few candy corn pieces or mini pumpkins around for extra festive flair.
Pair these cookies with hot apple cider, pumpkin spice lattes, or even classic hot cocoa for the ultimate fall treat. They’re also great alongside a scoop of vanilla ice cream for an over-the-top dessert.
Storage: Keep cookies in an airtight container at room temperature for up to 3 days. If you want them gooey again, pop one in the microwave for 10–12 seconds. For longer storage, freeze baked cookies in a zip-top bag—just thaw at room temp or gently reheat. The flavors actually deepen a bit by day two, with the pumpkin and spice melding even more. I sometimes stash a few in the freezer for pumpkin emergencies (yes, that’s a thing in my house!).
Nutritional Information & Benefits
Each pumpkin s’mores cookie (based on a batch of 20) has approximately:
- Calories: 130
- Fat: 5g
- Carbohydrates: 20g
- Protein: 2g
- Sugar: 11g
Pumpkin puree adds fiber, vitamin A, and a subtle natural sweetness (plus it means you can use a little less butter than in classic cookies). Mini marshmallows and chocolate do add sugar, so these are definitely a treat—but a festive, feel-good one! If you’re gluten- or dairy-free, the swaps above will keep these cookies allergy-friendly. As a mom and nutrition lover, I see these cookies as a great way to make fall memories without going overboard. Just don’t try to eat the whole batch at once (too tempting, I know!).
Conclusion
If you’re looking for a cookie that captures the magic of fall—with the coziness of pumpkin spice and all the fun of old-school s’mores—this pumpkin s’mores cookies recipe is it. They’re easy, festive, and seriously delicious, whether you serve them at a Halloween bash or just for a quiet night in. I love how adaptable this recipe is—make it your own with your favorite add-ins or dietary tweaks.
Honestly, I bake these every October (and sometimes well into November). The way the kitchen smells and the look on my kids’ faces when they see marshmallow goo oozing from the center? Totally worth it. Give them a try, and let me know how you make them yours—leave a comment, share with friends, or tag your cookie creations. Happy baking and happy Halloween!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
You can, but pumpkin pie filling is already sweetened and spiced, so reduce the added sugar and spices in the recipe. The cookies may turn out a bit sweeter and softer.
How do I keep the marshmallows from melting too much?
Try pressing the marshmallows into the dough so they’re mostly covered. Avoid placing them right on the edges, or they’ll melt and stick to the pan.
Can I freeze pumpkin s’mores cookies?
Yes! Freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temp or reheat gently in the microwave for fresh-from-the-oven gooeyness.
What if I don’t have graham cracker crumbs?
You can crush whole graham crackers in a zip-top bag with a rolling pin, or use digestive biscuits as a substitute. In a pinch, vanilla wafer crumbs work too.
How do I make these cookies gluten-free?
Simply swap the all-purpose flour for a 1:1 gluten-free blend and use gluten-free graham crackers. They’ll bake up just as tasty!
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Pumpkin S’mores Cookies
- Total Time: 27 minutes
- Yield: 20 cookies 1x
Description
These Pumpkin S’mores Cookies combine the gooey, chocolatey nostalgia of classic s’mores with the cozy flavors of pumpkin spice. Soft, chewy, and packed with melty chocolate and marshmallows, they’re the perfect fall treat for Halloween or any autumn gathering.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup graham cracker crumbs
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pure pumpkin puree (not pumpkin pie mix)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chunks or chips
- 1 cup mini marshmallows
- Extra graham cracker pieces for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes with a mixer).
- Beat in pumpkin puree, egg, and vanilla extract until combined. Scrape down the sides as needed.
- Add the dry ingredients to the wet ingredients in two batches, mixing gently after each addition until just combined. Do not overmix.
- Fold in chocolate chunks or chips and mini marshmallows, reserving a handful of each for topping if desired.
- Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing about 2 inches apart. Press extra marshmallows, chocolate, and graham cracker pieces on top if desired.
- Bake for 10–12 minutes, until edges are set and marshmallows are golden and gooey. For extra-gooey centers, bake on the shorter side.
- Let cookies cool on the pan for 5 minutes, then transfer to wire racks to cool completely.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. If dough is too sticky, chill for 15–20 minutes. Tuck marshmallows into the dough to prevent burning. Cookies are best served slightly warm. For gluten-free, use a 1:1 GF flour blend and gluten-free graham crackers. For dairy-free, use plant-based butter and allergy-friendly chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11
- Fat: 5
- Carbohydrates: 20
- Protein: 2
Keywords: pumpkin s'mores cookies, fall cookies, Halloween dessert, pumpkin spice, s'mores, easy cookies, autumn baking, chocolate chip cookies, marshmallow cookies, graham cracker cookies
