I’m beyond excited to share this Pumpkin S’mores Cookies Recipe with you! It’s one of those magical mashups that brings together the cozy fall vibes of pumpkin spice with the nostalgic joy of classic s’mores. I love this recipe because it’s not just a cookie—it’s a whole experience wrapped in gooey marshmallows, chocolate, and a soft, pumpkin-spiced base. Perfect for those sweater-weather afternoons or cozy evenings by the fire.
When I first tried this Pumpkin S’mores Cookies Recipe, I was blown away by how the tender pumpkin dough cushions those melty marshmallows and rich chocolate pieces. You’ll find that these cookies are delightfully indulgent without being overwhelming, making them a perfect treat to share with family or friends. Trust me, once you bake them, you’ll want to make them your new seasonal tradition.
Why You’ll Love This Recipe
- Perfect Flavored Fusion: Combines the warmth of pumpkin spice with the fun of classic s’mores for a truly unique treat.
- Texture Play: Soft, tender cookie dough with melty chocolate and toasted marshmallows creates a delightful bite every time.
- Great for Gatherings: These cookies are showstoppers at parties or family get-togethers — everyone will ask for seconds.
- Make-Ahead Friendly: You can prep the dough in advance and freeze the cookie balls, saving you time on busy days.
Ingredients You’ll Need
Getting your ingredients right is key—these ones come together to build the perfect pumpkin-spiced cookie with that classic s’mores feel. Don’t skimp on quality chocolate or fresh pumpkin puree to really make this recipe shine.
- Unsalted Butter: Melting it before mixing adds richness and a tender crumb.
- All-Purpose Flour: Basic but essential for that soft yet sturdy cookie structure.
- Pumpkin Pie Spice: The secret blend that brings in cozy warmth and autumn flavor.
- Kosher Salt: Balances sweetness and enhances all the other flavors.
- Baking Powder & Baking Soda: Help your cookies rise just right, giving a nice light texture.
- Egg Yolk: Adds richness and helps bind the dough beautifully.
- Dark Brown Sugar: Brings deep molasses notes for that caramelized sweetness.
- Pumpkin Puree: Moisture, flavor, and that classic pumpkin punch in every bite.
- Granulated Sugar: Balances the brown sugar for sweetness without heaviness.
- Bittersweet Chocolate Bar: Chopped, it melts perfectly into the dough for rich chocolate pockets.
- Hershey’s Milk Chocolate Bars: Classic s’more chocolate that melts beautifully on top.
- Graham Cracker Sheets: Adds that nostalgic crunch and sweetness reminiscent of campfire s’mores.
- Large Marshmallows and Mini Marshmallows: The gooey, melty topping that’s integral to s’mores magic.
Variations
I like to switch things up now and then with this Pumpkin S’mores Cookies Recipe, which makes it super user-friendly and customizable. Whether you’re craving something a bit lighter or need it to fit a special diet, there are simple tweaks you can make that won’t compromise flavor.
- Dairy-Free Version: I’ve swapped butter for coconut oil and used dairy-free chocolate to satisfy family members with allergies — it worked beautifully!
- More Pumpkin Flavor: For an extra pumpkin punch, add a teaspoon of vanilla extract and a pinch more pumpkin pie spice.
- Extra Gooey: Add some caramel bits or drizzle caramel sauce on top after baking; my family goes crazy for that sticky surprise.
- Mini Cookies: Scoop smaller dough balls for bite-sized treats — perfect for kids’ parties or quick snacks.
How to Make Pumpkin S’mores Cookies Recipe
Step 1: Melt Butter and Mix Dry Ingredients
Start by melting the butter gently in a medium saucepan over medium heat—this brings a lovely nuttiness that really enhances the final cookie. Once melted, transfer the butter to a large bowl and let it cool slightly, so it doesn’t cook your egg yolk when added. Meanwhile, in another bowl, whisk together the flour, pumpkin pie spice, kosher salt, baking powder, and baking soda. Getting this mix ready ahead of time keeps things moving smoothly once you combine everything.
Step 2: Combine Wet Ingredients and Sugar, Then Add Dry Mix
Whisk the egg yolk into the cooled butter, followed by the dark brown sugar, pumpkin puree, and granulated sugar. This creates a creamy, luscious base that’s packed with pumpkin goodness. Then add your dry ingredients and stir until just combined. The dough will be soft and a little sticky — don’t worry, that’s exactly what you want before chilling.
Step 3: Add Chocolate and Graham Crackers, Then Chill
Coarsely chop the bittersweet chocolate bar, 2 Hershey’s milk chocolate bars, and 3 graham cracker sheets. Fold these into your dough with a spatula—this is where the s’mores magic really starts to shine! Pop your dough into the fridge for about 20 minutes to firm up; this makes it far easier to scoop and prevents spreading during baking.
Step 4: Scoop, Freeze, and Preheat Oven
Scoop out 14 quarter-cup sized balls of dough (roughly 72 grams each) onto parchment-lined baking sheets, spacing them about 2 inches apart. Here’s a trick I discovered: freeze the cookie dough balls for 30 to 40 minutes until firm—this helps the cookies hold their shape in the oven. While they chill, preheat your oven to 375°F and prepare your last milk chocolate bar and two graham cracker sheets by chopping them roughly for decorating later.
Step 5: Bake, Top with Marshmallows and Chocolate, Then Finish Baking
Bake one sheet of cookies for 9 minutes, just enough for the edges to set. Then remove them from the oven and quickly but gently top each cookie with a large marshmallow half, two mini marshmallows, and a sprinkle of the chopped chocolate and graham crackers. Use your fingers to lightly press everything in place so it sticks well. Put the cookies back in for 4 to 5 more minutes until the marshmallows are puffed and toasted golden—watch closely here, no one wants burnt marshmallows! Repeat these finishing touches for the second tray.
Step 6: Cool and Enjoy
Once out of the oven, let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are beautiful at room temperature, but if you’re anything like me, you’ll sneak bites while they’re still slightly warm—gooey and irresistible.
Pro Tips for Making Pumpkin S’mores Cookies Recipe
- Chill for Easier Handling: Don’t skip the chilling step—it prevents spreading and makes scooping easier.
- Gentle Pressing: When adding marshmallows and chocolate bits after the first bake, press gently so toppings adhere without smashing the cookie.
- Watch the Oven: Marshmallows can go from perfectly toasted to burnt quickly, so stay nearby during the second bake.
- Use Parchment Paper: It prevents sticking and helps with easy cleanup, especially with the gooey toppings.
How to Serve Pumpkin S’mores Cookies Recipe
Garnishes
I usually keep the decoration simple—those toasted marshmallows and graham cracker bits on top speak for themselves! But sometimes, I like to sprinkle a tiny pinch of flaky sea salt or a dusting of powdered sugar for a pretty finish and flavor contrast that makes the chocolate pop even more.
Side Dishes
These cookies pair amazingly with warm drinks like vanilla chai tea or a spiced latte — the flavors complement each other perfectly. On cooler nights, a scoop of cinnamon ice cream or a simple glass of cold milk is all you need to round out this indulgent treat.
Creative Ways to Present
For parties, I love presenting these Pumpkin S’mores Cookies Recipe on a rustic wooden board with little bowls of extra mini marshmallows, crushed graham crackers, and chocolate chunks. Kids especially enjoy “building their own” cookie toppings, making it a fun interactive dessert display. For a cozy fall gathering, pair with pumpkin-themed decorations and warm candlelight to complete the vibe!
Make Ahead and Storage
Storing Leftovers
I keep any leftover Pumpkin S’mores Cookies Recipe in an airtight container at room temperature for up to 3 days. That way, the marshmallows stay soft and the cookies don’t dry out. If you’re in a humid climate, a cool pantry spot works best.
Freezing
I’ve had great success freezing the raw cookie dough balls, wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 3 months. When ready to bake, just pop them straight from the freezer onto your baking sheet and add a couple extra minutes to the baking time. It’s a perfect way to have this seasonal treat on demand.
Reheating
To revive leftover cookies, I warm them gently in a 300°F oven for 5 minutes or so to melt the chocolate and soften the marshmallows again. Microwave works in a pinch, but keep an eye on them to prevent marshmallows from becoming chewy or tough.
FAQs
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Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly here and is great for convenience. Just make sure it’s pure pumpkin, not pumpkin pie filling, which contains added sugars and spices that could throw off your cookie balance.
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What if I don’t have pumpkin pie spice?
No worries! You can easily make your own by combining cinnamon, nutmeg, ginger, and cloves in small amounts. This DIY mix will give you that warm, classic flavor this recipe needs.
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Can I replace the graham crackers with something else?
Sure thing! Digestive biscuits, animal crackers, or even a sturdy cookie can be substituted if you don’t have graham crackers. Just choose something with a bit of crunch and mild sweetness to keep the s’mores vibe.
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How do I prevent marshmallows from sticking to my fingers?
Lightly oil or wet your fingers when pressing marshmallows onto the cookies after the initial bake. This simple trick helps you handle sticky marshmallows without making a mess.
Final Thoughts
This Pumpkin S’mores Cookies Recipe has found a permanent spot in my fall baking lineup, and I can’t recommend it enough. It’s cozy, fun, and just a little bit decadent—everything I look for in a seasonal treat. Give it a try next time you want to impress guests or treat yourself to something special. I promise these cookies will make your kitchen smell amazing and bring a smile to anyone lucky enough to take a bite!
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Pumpkin S’mores Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes (9 + 5 minutes per batch)
- Total Time: 1 hour 50 minutes
- Yield: 14 cookies
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Pumpkin S’mores Cookies combine the tender, spiced goodness of pumpkin-flavored cookie dough with all the classic s’mores ingredients—chocolate, marshmallows, and graham crackers—for a delicious fall-inspired treat that’s both nostalgic and unique.
Ingredients
Cookies
- 1/2 cup (1 stick) plus 2 Tbsp. unsalted butter
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg yolk
- 1 cup (215 g) packed dark brown sugar
- 2/3 cup pumpkin puree
- 1/2 cup (100 g) granulated sugar
S’mores Mix-Ins
- 1 (4-oz.) bittersweet chocolate bar
- 3 (1.5-oz.) Hershey’s milk chocolate bars, divided
- 5 graham cracker sheets, divided
- 7 large marshmallows, halved
- 28 mini marshmallows
Instructions
- Melt Butter: In a medium saucepan over medium heat, melt the butter completely. Transfer the melted butter to a large mixing bowl and let it cool slightly to avoid cooking the eggs in the next step.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, kosher salt, baking powder, and baking soda until well combined.
- Combine Wet Ingredients: To the bowl with melted butter, add the egg yolk, dark brown sugar, pumpkin puree, and granulated sugar. Whisk these ingredients until the mixture is smooth and uniformly blended.
- Add Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently with a spatula until just combined; overmixing can toughen the dough.
- Incorporate S’mores Mix-Ins: Coarsely chop the bittersweet chocolate bar, 2 of the milk chocolate bars, and 3 graham cracker sheets. Fold these chunks gently into the dough with a spatula ensuring even distribution. Refrigerate the dough until chilled and less sticky, about 20 minutes.
- Shape and Freeze Dough Balls: Scoop out 14 balls of dough, each about 1/4 cup (approximately 72 grams). Arrange them evenly spaced about 2 inches apart on two parchment-lined baking sheets. Freeze the dough balls until firm, 30 to 40 minutes. This helps maintain their shape during baking.
- Preheat Oven and Chop Remaining Toppings: Place a rack in the center of the oven and preheat to 375°F (190°C). Meanwhile, coarsely chop the remaining 1 milk chocolate bar and 2 graham cracker sheets for topping the cookies after initial baking.
- Bake First Sheet and Add Toppings: Bake one sheet of cookies for 9 minutes. Remove from oven and immediately top each cookie with a large marshmallow half, 2 mini marshmallows, and some of the chopped milk chocolate and graham crackers. Gently press with your fingers to help everything adhere.
- Finish Baking with Toppings: Return the topped cookies to the oven and bake for an additional 4 to 5 minutes until cookies are puffed, golden brown around the edges, and marshmallows are lightly toasted. If any marshmallows have slid off, carefully nudge them back on with a spoon.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat the baking and topping process with the remaining sheet of cookies.
Notes
- Can a s’more be pumpkin-spiced? We combined a tender pumpkin cookie and all of the classic s’mores ingredients and found the answer is definitely yes.
- Chilling the dough before shaping helps manage stickiness and improves texture in the final cookies.
- Press toppings gently to ensure marshmallows and chocolate stick to cookies during the second bake.
- Make sure to watch closely during the second bake so marshmallows toast without burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 415
- Sugar: 44 g
- Sodium: 251 mg
- Fat: 14.5 g
- Saturated Fat: 8.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 1.8 g
- Protein: 4.4 g
- Cholesterol: 37 mg
