Pumpkin S’mores Cookies Recipe

I absolutely love this Pumpkin S’mores Cookies Recipe because it perfectly blends the warm, cozy flavors of pumpkin with the nostalgic charm of s’mores. Imagine a soft, spiced pumpkin cookie loaded with melted chocolate, toasty marshmallows, and crunchy graham crackers—it’s like campfire magic right in your kitchen. This recipe works wonderfully whether you’re baking for a chilly autumn evening or a fun family gathering.

When I first tried this recipe, I was amazed at how easy it was to achieve that gooey, melty texture we all crave in s’mores, but with a seasonal twist. You’ll find that the pumpkin adds moisture and a subtle earthiness that makes these cookies stand out. Plus, the dough chills and bakes beautifully, so even if you’re new to baking, you’ll have great success with this Pumpkin S’mores Cookies Recipe.

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Ingredients You’ll Need

The ingredients in this Pumpkin S’mores Cookies Recipe come together beautifully to balance sweet, spicy, and rich flavors. Using quality chocolate and fresh pumpkin puree really amps up the taste, so don’t skimp there!

• Unsalted butter: Melting the butter first helps create a tender, chewy cookie texture.
• All-purpose flour: Provides the perfect structure without making the cookie too dense.
• Pumpkin pie spice: This blend of cinnamon, nutmeg, and cloves adds that quintessential fall warmth.
• Kosher salt: Enhances all the flavors and balances the sweetness.
• Baking powder & baking soda: These leaveners help the cookies rise and stay soft.
• Egg yolk: Adds richness and keeps the cookies chewy.
• Dark brown sugar: Gives a deep molasses flavor and moisture.
• Pumpkin puree: Make sure it’s 100% pumpkin, not pie filling, for best results.
• Granulated sugar: Adds sweetness and a slight crisp edge to the cookie.
• Bittersweet chocolate bar: Chopped into chunks for melty, sophisticated chocolate bites.
• Hershey’s milk chocolate bars: Classic milk chocolate for that nostalgic s’mores flavor.
• Graham cracker sheets: Coarsely chopped for that essential s’mores crunch.
• Large marshmallows: Halved to melt perfectly on top of each cookie.
• Mini marshmallows: Add extra gooeyness and a fun texture.

Variations

I love how flexible this Pumpkin S’mores Cookies Recipe is, so feel free to adapt it based on what you have or your dietary needs. Here’s how I like to play around with it to keep things interesting.

• Gluten-Free: I’ve swapped the all-purpose flour for a 1:1 gluten-free blend with great success—just be sure your blend contains xanthan gum for structure.
• Dairy-Free: Using dairy-free butter and dark chocolate can make this treat friendly for those avoiding dairy, and it still tastes amazing.
• Spice it up: Sometimes I add a pinch of cayenne or extra cinnamon to deepen the spice—give it a shot if you like a little warmth!
• Nutty twist: Chopped toasted pecans or walnuts can add crunch and complement the pumpkin flavor nicely.

How to Make Pumpkin S’mores Cookies Recipe

Step 1: Melt Butter for Ultimate Tenderness

Start by melting the unsalted butter over medium heat on the stove—this step is key because browned butter isn’t necessary here, but melted butter helps create that soft and chewy texture I love. Just melt until smooth, then pour it into a large bowl and let it cool slightly so it won’t cook the egg yolk in the next step.

Step 2: Mix Dry Ingredients for Balanced Flavor

While the butter cools, whisk together your flour, pumpkin pie spice, kosher salt, baking powder, and baking soda in a separate bowl. This ensures the leaveners and seasoning are evenly distributed—don’t skip this or your cookies might bake unevenly!

Step 3: Combine Wet Ingredients and Sweeteners

To the cooled butter, add egg yolk, dark brown sugar, pumpkin puree, and granulated sugar. Whisk until everything is combined and the mixture looks smooth—this is where your cookie’s rich, moist base really starts to come together. Trust me, the pumpkin puree keeps these cookies beautifully soft.

Step 4: Bring it All Together & Chill the Dough

Stir the dry ingredients into the wet until just combined—overmixing can make the cookies tough, so take care here. Then fold in the chopped bittersweet chocolate, two milk chocolate bars, and three graham cracker sheets. Refrigerate the dough for about 20 minutes; this chilling makes the dough easier to scoop and prevents cookies from spreading too much in the oven.

Step 5: Shape and Freeze Dough Balls

Scoop out fourteen balls, about 1/4 cup each, and place them on parchment-lined baking sheets. Pop these into the freezer for 30 to 40 minutes—this step is a game changer. Freezing keeps the cookies from flattening and helps the marshmallows stay perfectly melty once baked.

Step 6: Bake and Top with Marshmallows & Chocolate

Preheat your oven to 375°F and bake one sheet of cookies for 9 minutes. Then remove them and top each cookie with a half large marshmallow, two mini marshmallows, plus some chopped milk chocolate and graham crackers. Gently press the toppings onto the cookies—they need to stick! Return the cookies to the oven for 4 to 5 minutes until the marshmallows puff up and turn golden. If any marshmallows slide off, a gentle nudge with a spoon will save the day.

Step 7: Cool and Enjoy!

Let the cookies cool on the baking sheet for about 5 minutes to help the toppings set, then transfer to a wire rack to cool completely. This final step lets you appreciate that perfect balance of gooey and crunchy without any messy melting!

How to Serve Pumpkin S’mores Cookies Recipe

Garnishes

I often garnish these cookies with a tiny sprinkle of cinnamon or a light dusting of powdered sugar to give them a pretty finish. Sometimes I even press a small piece of toasted marshmallow on top after baking for extra visual appeal and sweetness.

Side Dishes

Pair these cookies with a cup of hot cider, pumpkin spice latte, or even a scoop of vanilla ice cream for dessert. The warm cookies and cold sides create a lovely contrast that my family always enjoys.

Creative Ways to Present

For parties, I like to serve these cookies on a rustic wooden board with mini cups of hot chocolate on the side—it’s a cozy, inviting setup guests love. Wrapping individual cookies in clear cellophane tied with a fall-themed ribbon also makes a sweet gift.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days, which keeps them soft and delicious. If they get a bit stale, a quick 10-second zap in the microwave works wonders.

Freezing

I’ve successfully frozen both the cookie dough balls and fully baked cookies. For dough, freeze on trays first, then transfer to freezer bags for up to 3 months. Baked cookies freeze best between layers of parchment to prevent sticking.

Reheating

To refresh frozen or leftover cookies, I reheat them in a 300°F oven for about 5-7 minutes to melt the marshmallows again and restore that fresh-baked taste without drying them out.

FAQs

Final Thoughts

This Pumpkin S’mores Cookies Recipe has quickly become one of my fall go-to treats because it combines the best of both worlds: seasonal pumpkin flavor and classic s’mores fun. I love sharing them with friends who are surprised at how irresistible and comforting these cookies are. If you’re looking to treat yourself and your loved ones with something special yet easy to make, I highly recommend giving this recipe a try—you won’t regret it!

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