These Pumpkin S’mores Cookies blend the warm, cozy flavors of pumpkin with gooey marshmallows and melty chocolate, all tucked inside a soft, chewy cookie. The subtle pumpkin spice and the classic campfire s’mores ingredients make each bite feel like a little treat from fall camping trips.
I love making these cookies when I want something special but easy to whip up. The pumpkin keeps them soft and moist, and the marshmallows get perfectly toasted on top if you pop the cookies under the broiler for just a minute. It’s a simple step that makes all the difference and reminds me of roasting marshmallows over a fire.
These cookies are great for sharing with friends or enjoying with a warm cup of tea or coffee on a crisp evening. Whenever I bake them, the house fills with that sweet, comforting smell of pumpkin and chocolate, and everyone asks for just one more. They’re a fun twist on the classic s’mores that feels just right for pumpkin season.
Key Ingredients & Substitutions
Pumpkin Puree: Fresh or canned pumpkin puree works well here. Avoid pumpkin pie filling since it’s sweetened and spiced already. The pumpkin keeps cookies moist and adds subtle fall flavor.
Graham Cracker Crumbs: These bring that classic s’mores crunch. If you don’t have graham crackers, try crushed digestive biscuits or graham cracker-flavored cereal for a similar effect.
Chocolate: Semi-sweet chocolate chips or chunks are perfect for melting inside the cookie. Dark or milk chocolate are fine too—choose what you love or have on hand.
Mini Marshmallows: Mini marshmallows soften nicely in the cookie and get perfectly toasted on top. For a twist, try using marshmallow fluff or bigger marshmallows cut into pieces, but keep an eye on baking time.
How Do You Get Soft, Chewy Pumpkin S’mores Cookies?
The secret is balancing moisture and bake time. Pumpkin puree adds moisture, so use just the right amount to avoid soggy cookies.
- Cream the butter and sugars properly: Beat them until fluffy to trap air, which gives the cookie a tender crumb.
- Mix dry and wet ingredients carefully: Overmixing develops gluten and makes cookies tough. Stir just until combined.
- Watch your bake time: Bake until edges are set but centers are still soft. They’ll firm as they cool.
- Add marshmallows at the end: Press extra marshmallows on top after baking and briefly broil for a tasty toasted finish without melting cookies too much.
Following these tips helps keep your pumpkin s’mores cookies perfectly soft and full of gooey chocolate and marshmallow. They’ll be a hit every time!
Equipment You’ll Need
- Baking sheet – a flat surface to bake your cookies evenly.
- Parchment paper – makes cleanup easy and stops cookies from sticking.
- Mixing bowls – for combining dry and wet ingredients separately.
- Hand mixer or wooden spoon – to cream butter and sugar smoothly.
- Measuring cups and spoons – for precise ingredient amounts.
- Spoon or cookie scoop – to portion dough evenly for uniform cookies.
- Wire rack – lets cookies cool properly without getting soggy.
- Broiler or oven with broil setting – optional, to toast marshmallows on top.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate for white chocolate chips for a sweeter, creamy touch.
- Add chopped toasted pecans or walnuts for crunch and a nutty flavor.
- Mix in a teaspoon of espresso powder to enhance the chocolate and pumpkin flavors.
- Use cinnamon chips or caramel bits instead of chocolate for a different sweet twist.
Pumpkin S’mores Cookies Recipe Guide
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, cloves mix)
- 1 cup graham cracker crumbs (about 6-7 crushed crackers)
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree (pure pumpkin, not pie filling)
- 1 teaspoon vanilla extract
Add-Ins and Toppings:
- 3/4 cup semi-sweet chocolate chips or chunks
- 1 cup mini marshmallows (plus extra for topping)
Time Needed
You’ll spend about 15 minutes preparing the dough, 12-14 minutes baking, plus 5 minutes cooling time. If you choose to toast the marshmallows on top under the broiler, allow an extra 1-2 minutes. All in all, around 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Mix Dry Ingredients
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set this aside.
2. Cream Butter and Sugars
In a large bowl, use a hand mixer or wooden spoon to cream the softened butter with the brown and granulated sugars. Beat until the mixture is light and fluffy—that usually takes a couple minutes.
3. Add Wet Ingredients
Beat in the egg, then add the pumpkin puree and vanilla extract. Mix until well combined.
4. Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
5. Fold in Graham Cracker Crumbs, Chocolate, and Marshmallows
Gently fold in the graham cracker crumbs, chocolate chips, and mini marshmallows. These give the cookie its classic s’mores texture and flavor.
6. Shape and Bake Cookies
Use a spoon or cookie scoop to place about 2 tablespoons of dough per cookie onto your lined baking sheet. Space them about 2 inches apart. Bake for 12-14 minutes, until edges look set but the centers remain slightly soft.
7. Add Toppings and Optional Toasting
Take out cookies from the oven and immediately press extra mini marshmallows and chocolate pieces on top. Optionally, place the cookies under the broiler for 30-60 seconds to toast marshmallows lightly—watch closely to avoid burning!
8. Cooling
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set just right.
9. Serve and Enjoy
Enjoy your warm, soft pumpkin s’mores cookies with a cup of tea, coffee, or milk. They’re perfect for cozy fall days and sharing with friends!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use pure pumpkin puree rather than pie filling because pie filling contains added sugars and spices that can change the flavor and texture of the cookies.
Can I Freeze the Cookie Dough?
Yes! Scoop the dough onto a baking sheet and freeze until firm, then transfer to an airtight container or bag. Bake straight from frozen, adding a minute or two to the baking time.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze baked cookies for up to a month and thaw before serving.
Can I Skip Toasting the Marshmallows?
Absolutely! The marshmallows baked inside the cookies will still be gooey. Toasting adds a lovely caramelized flavor and appearance but is optional.
