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