Pumpkin S’mores Cookies Recipe

I absolutely love how this Pumpkin S’mores Cookies Recipe brings together the best of fall flavors and cozy campfire nostalgia all in one bite. The warm pumpkin spice combined with gooey marshmallows, melty chocolate chips, and crunchy graham cracker pieces makes these cookies unforgettable. They’re perfect for a chilly afternoon when you crave a little comfort but want to keep that classic s’mores magic going strong.

When I first tried this recipe, I was amazed at how the pumpkin puree adds moisture and a subtle earthiness that really makes these cookies stand out from your regular s’mores treat. You’ll find that these cookies work well as a sweet snack, an easy dessert for gatherings, or even a delicious addition to your Thanksgiving cookie platter. Trust me, it’s worth trying at least once — your family will be making requests in no time.

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Ingredients You’ll Need

The ingredients in this Pumpkin S’mores Cookies Recipe come together beautifully to blend festive fall flavors with classic s’mores components. You’ll want to choose good-quality pumpkin puree and fresh marshmallows for the best texture and taste.

• Unsalted butter: Use at room temperature for easier creaming and a tender cookie.
• Brown sugar: Adds moisture and helps create that chewy texture.
• Granulated sugar: Balances sweetness and helps with cookie spread.
• Pumpkin puree: Look for 100% pure pumpkin, not pie filling, for authentic flavor.
• Egg: Acts as a binder and adds richness.
• Vanilla extract: Enhances the overall warmth and sweetness.
• All-purpose flour: The base for your cookie structure.
• Baking soda: Helps cookies rise and become fluffy.
• Pumpkin pie spice: The star of fall flavor with cinnamon, nutmeg, and clove.
• Salt: Balances sweetness and deepens flavor.
• Chocolate chips: Use semi-sweet for a classic s’mores taste.
• Mini marshmallows: For that gooey, melty texture everyone loves.
• Graham crackers: Broken into small pieces to add crunch and that signature s’mores bite.
• Food coloring (optional): A hint of orange can make your cookies visually festive, but it’s totally optional.

Variations

I love how flexible the Pumpkin S’mores Cookies Recipe is—you can easily customize it to suit your taste or dietary needs. Feel free to get creative with the add-ins or toppings, making each batch uniquely yours.

• Nutty Twist: Add chopped pecans or walnuts for extra crunch—I always find this adds a lovely texture contrast.
• Vegan Version: Swap butter for coconut oil, use a flax egg, and pick vegan marshmallows to make a plant-based batch that still feels indulgent.
• Spice it Up: Increase pumpkin pie spice or add a pinch of cayenne for a subtle heat that pairs surprisingly well.
• Gluten-Free: Use a gluten-free flour blend, and ensure graham crackers are gluten-free to enjoy this cookie without worries.

How to Make Pumpkin S’mores Cookies Recipe

Step 1: Cream the Butters and Sugars Until Fluffy

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, beat the softened unsalted butter with brown and granulated sugars until the mixture is light and fluffy—this usually takes about 3-4 minutes using an electric mixer. Creaming well here is key for that tender, soft texture you’ll love.

Step 2: Mix in Pumpkin, Egg, and Vanilla

Next, add the pumpkin puree, egg, and vanilla extract to your creamed butter and sugar mixture. If you’re using orange food coloring for a festive touch, now’s the time to stir that in, just a drop or two is enough. Mix until everything is well combined but be careful not to overmix at this stage to keep your cookies tender.

Step 3: Combine the Dry Ingredients Separately

In another bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt. This ensures your leavening and spices are evenly distributed so each cookie tastes consistent and perfectly spiced.

Step 4: Gently Fold Dry Ingredients into Wet Mixture

Slowly add the dry ingredients into the wet pumpkin batter, mixing just until incorporated. Overmixing here can make your cookies tough, so stop as soon as you don’t see flour. Then, carefully fold in the chocolate chips, mini marshmallows, and the broken graham cracker pieces—these chunks are what make the iconic s’mores texture shine!

Step 5: Scoop and Top Your Cookies

Using a small cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie for spreading. I like to press a couple of extra marshmallows, chocolate chips, and graham cracker crumbs right onto the tops of the dough balls—this adds such a fun, rustic look and extra melty goodness once baked.

Step 6: Bake and Cool

Bake the cookies in your preheated oven for 12 to 14 minutes. The edges should look golden while the centers remain soft—that’s the sweet spot for perfect chewiness. Once out of the oven, let the cookies cool on the baking sheet for at least 5 minutes before moving them to a wire rack. This helps them firm up and prevents breakage since they’re delicate while warm.

How to Serve Pumpkin S’mores Cookies Recipe

Garnishes

I like to add a sprinkle of crushed graham cracker crumbs and a few miniature marshmallows on top of the cookies just before serving for that extra visual appeal and texture. If you want to go all out, drizzle a little melted chocolate over the top—it’s such a simple touch that makes these cookies feel extra special.

Side Dishes

These cookies pair beautifully with a warm mug of spiced chai, pumpkin latte, or even hot cocoa. For something light, a scoop of vanilla ice cream works wonderfully alongside these rich, gooey treats, making dessert feel like a campfire feast right at home.

Creative Ways to Present

I once served these Pumpkin S’mores Cookies Recipe stacked on a rustic wooden platter surrounded by cinnamon sticks and tiny pumpkins for a cozy fall party. Another fun idea is to make mini cookie sandwiches with a layer of marshmallow fluff or cream cheese frosting—kids went nuts for those! Presentation really sets the mood, so don’t be shy about getting creative.

Make Ahead and Storage

Storing Leftovers

I keep leftover Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days. If you can resist eating them all immediately, they’ll stay soft and delicious—just be sure to separate layers with parchment paper so they don’t stick together.

Freezing

You can freeze these cookies either before or after baking! For unbaked dough, scoop onto a parchment-lined tray and freeze until solid, then transfer to a freezer bag. Baked cookies freeze great too and thaw in about an hour at room temp. Freezing lets you enjoy fall flavors long after pumpkin season is over.

Reheating

To revive that fresh-from-the-oven gooeyness, warm leftover cookies in the microwave for about 10 seconds or pop them in a low oven (300°F) for 5 minutes. It’ll soften the marshmallows and chocolate chips just right without drying out the cookie.

FAQs

Final Thoughts

This Pumpkin S’mores Cookies Recipe has become such a comforting staple in my fall baking rotation. I love how it blends classic s’mores nostalgia with pumpkin’s seasonal charm—there’s something so cozy and satisfying about it. If you’re looking for a twist on traditional cookies that’ll wow your family and friends, give this recipe a try. I promise once you do, it’ll be your go-to treat for chilly days ahead!

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