Why You’ll Love This Recipe

Pumpkin S’mores Cookies bring the best of both worlds together: the warmth of pumpkin spice and the deliciously gooey goodness of s’mores. Each bite is packed with rich chocolate chips, mini marshmallows, and crunchy graham crackers, perfectly complemented by the soft, pillowy texture of the pumpkin dough. These cookies are so easy to make, and the blend of flavors creates a comforting and indulgent treat that’s ideal for any autumn occasion.

Pumpkin S’mores Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Cup unsalted butter, at room temperature
¾ Cup brown sugar, packed
¼ Cup granulated sugar
½ Cup pumpkin puree
1 egg, large
1 Teaspoon vanilla extract
2 ¼ Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon pumpkin pie spice
½ Teaspoon salt
1 Cup chocolate chips
1 Cup mini marshmallows
8 graham crackers, broken into small pieces
1 Teaspoon food coloring, orange (optional)

Optional Toppings:

½ Cup chocolate chips
Mini marshmallows
Crushed graham crackers

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until smooth. If you’re using food coloring, add a drop or two of orange food coloring at this stage.
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
Gently fold in the chocolate chips, mini marshmallows, and broken graham crackers.
Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Top each cookie dough ball with a few extra chocolate chips, mini marshmallows, and graham cracker pieces.
Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden and the centers are still soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve at room temperature and enjoy!

Servings and Timing

Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Non-melting marshmallows: For marshmallows that hold their shape during baking, opt for vegan mini marshmallows, which are less likely to melt into the dough.
Chocolate variety: Feel free to switch up the chocolate chips by using dark chocolate, milk chocolate, or even white chocolate for a different flavor profile.
S’mores overload: Add extra graham cracker crumbs or even crushed up s’mores cookies to the dough for a more intense s’mores experience.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, store them in the fridge for up to a week.
To reheat, simply microwave for 10-15 seconds for a warm, gooey treat. If you have leftover cookie dough, it can be stored in the fridge for up to 3 days or frozen for up to 3 months.

FAQs

1. How can I prevent the marshmallows from melting too much?

Use vegan mini marshmallows, as they tend to hold their shape better than regular marshmallows during baking.

2. Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and is a great time-saver.

3. Do I have to use food coloring?

No, food coloring is optional. It adds a fun orange hue but won’t affect the taste or texture of the cookies.

4. How do I know when the cookies are done?

The edges should be golden brown, and the center should still feel soft to the touch. Don’t over-bake them to keep them chewy.

5. Can I freeze the dough for later use?

Yes! You can freeze the cookie dough by scooping it onto a parchment-lined baking sheet and freezing it until solid. Then transfer the dough balls to a zip-top bag or airtight container. Bake from frozen, adding an extra minute or two to the baking time.

6. Can I add nuts to the recipe?

Yes! Chopped walnuts or pecans would add a nice crunch and flavor that pairs well with the pumpkin and s’mores elements.

7. How do I make the cookies extra soft?

Make sure not to overmix the dough, as this can result in dense cookies. Also, slightly underbake them, allowing the residual heat to finish cooking them without drying them out.

8. Can I make these gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but keep in mind that the texture may vary slightly.

9. Can I make these cookies without graham crackers?

Yes! You can substitute the graham crackers with crushed cookies, like digestive biscuits or even shortbread, if you prefer.

10. How should I store leftover cookies?

Store leftover cookies in an airtight container at room temperature. If you need them to last longer, refrigerate them.

Conclusion

Pumpkin S’mores Cookies are the perfect treat to enjoy during the cooler months. They’re easy to make, and the combination of pumpkin, chocolate, marshmallows, and graham crackers will have everyone asking for more. Whether you’re sharing them at a fall gathering or savoring them with a cup of hot cocoa, these cookies will be a delicious addition to your autumn baking repertoire. Enjoy!