Pumpkin S’mores Cookies Recipe

I absolutely love this Pumpkin S’mores Cookies Recipe — it’s like the cozy hug of fall packed into one delightful treat. When I first tried it, the mix of pumpkin spice and gooey marshmallows immediately took me back to campfire nights, but with a twist that feels perfect for chilly evenings at home. You’ll find that it’s the kind of cookie that fills your kitchen with the best smells and leaves everyone asking for seconds.

What makes this Pumpkin S’mores Cookies Recipe truly special is how it combines seasonal pumpkin goodness with the nostalgic charm of s’mores, creating a cookie that’s both soft and chewy with melty chocolate and that satisfying crunch from graham crackers. Whether you’re baking for a festive fall get-together or just craving a treat to brighten your day, these cookies bring warmth and joy in every bite.

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Ingredients You’ll Need

The ingredients for the Pumpkin S’mores Cookies Recipe work together beautifully to create rich flavor and the perfect s’mores experience. Use fresh pumpkin puree and good quality chocolate chips for the best results.

• Unsalted Butter: Using room temperature butter makes it easier to cream with the sugars for a fluffy dough.
• Brown Sugar: Adds moisture and a deep caramel flavor that pairs wonderfully with pumpkin.
• Granulated Sugar: Combines with brown sugar to balance sweetness and contribute to texture.
• Pumpkin Puree: Make sure you use pure pumpkin and not pumpkin pie filling to avoid extra sugar.
• Egg: Helps bind everything together and add richness.
• Vanilla Extract: Gives a warm, sweet aroma that enhances all the flavors.
• All-Purpose Flour: Provides structure to the cookies.
• Baking Soda: Helps the cookies rise and spread just right.
• Pumpkin Pie Spice: The secret spice blend that brings all the fall flavors into harmony.
• Salt: Balances the sweetness and enhances flavor.
• Chocolate Chips: Use semi-sweet or milk chocolate depending on your preference.
• Mini Marshmallows: For that classic gooey s’mores texture you’ll adore.
• Graham Crackers: Broken into small pieces to add crunch and authenticity.
• Orange Food Coloring (optional): Just a drop or two if you want extra fall vibes—totally optional.

Variations

I love customizing my Pumpkin S’mores Cookies Recipe depending on what I have on hand or the occasion. Feel free to swap out or add ingredients to tailor it to your taste—you’ll enjoy making it your own!

• Gluten-Free: I’ve had great success using a gluten-free all-purpose flour blend; just watch how much you add since different blends absorb liquids differently.
• Vegan Version: Replace butter with coconut oil, the egg with flax egg, and use vegan mini marshmallows—you won’t even miss the dairy.
• Extra Chunky: For extra indulgence, toss in chopped walnuts or pecans alongside the graham crackers for a delightful crunch.
• Pumpkin Spice Boost: If you crave more spice, sprinkle some cinnamon sugar on top of each cookie before baking.

How to Make Pumpkin S’mores Cookies Recipe

Step 1: Prep and Cream the Butter and Sugars

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper so nothing sticks later. Then, in a large bowl, beat the room temperature butter with brown and granulated sugars until the mixture is light and fluffy—this usually takes about 3-4 minutes. This creaming step traps air and is key to those soft, tender cookies you’re after.

Step 2: Add Pumpkin, Egg, and Vanilla (Plus Color if You’d Like)

Next, mix in the pumpkin puree, egg, and vanilla extract until all combined. If you want that beautiful, vibrant orange color, this is the perfect time to add a drop or two of food coloring. Just be careful not to add too much—pumpkin’s natural color is gorgeous on its own!

Step 3: Combine Dry Ingredients and Fold into Wet

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add this dry mixture into your wet ingredients, stirring just until everything is combined—overmixing can make your cookies tough, and that’s the last thing we want here.

Step 4: Fold in the Chocolate Chips, Mini Marshmallows, and Graham Crackers

Now for the fun part! Gently fold in the chocolate chips, mini marshmallows, and broken graham crackers. These add-ins give the cookies their signature gooey, crunchy s’mores vibe that keeps everyone coming back for more.

Step 5: Scoop, Top, and Bake

Use a small cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. For an extra treat, press a few more marshmallows, chocolate chips, or graham cracker pieces onto the top of each cookie before baking. Bake for 12 to 14 minutes—edges should look golden while the centers remain soft. This short bake time keeps the cookies chewy and melty inside.

Step 6: Cool and Enjoy

Allow the cookies to rest on the baking sheet for a few minutes before carefully moving them to a wire rack to cool completely. They’re admittedly delicate straight out of the oven, so this step helps them set without falling apart. Then, enjoy these pumpkin s’mores cookies at room temperature for the best flavor and texture.

How to Serve Pumpkin S’mores Cookies Recipe

Garnishes

I like to sprinkle a few extra mini marshmallows and crushed graham cracker crumbs on top of the cookies before serving—it amps up the visual appeal and adds a little extra crunch and gooeyness. Sometimes, a light dusting of cinnamon sugar is a nice touch too!

Side Dishes

These cookies pair wonderfully with a hot cup of coffee, chai tea, or even a glass of frothy pumpkin spice latte. For a cozy dessert plate, serve alongside vanilla ice cream or a bowl of whipped cream for dipping.

Creative Ways to Present

One time I arranged these Pumpkin S’mores Cookies Recipe on a rustic wooden board, layered with autumn leaves and small pumpkins for a festive party centerpiece. You can also serve them warm in a mug as “cookie s’mores,” perfect for a fun twist at gatherings or cozy nights in.

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep well stored in an airtight container at room temperature for up to 3 days. I’ve found placing a slice of bread inside the container helps keep the cookies soft—such a handy trick I learned from a friend!

Freezing

If you want to freeze these cookies, wrap them individually in plastic wrap before placing in a freezer-safe container or bag. This way, they won’t stick together, and you can grab as many as you want later. They freeze beautifully and last up to 3 months.

Reheating

To reheat, pop a frozen or refrigerated cookie in the microwave for about 10-15 seconds or warm it briefly in a preheated oven at 300°F for 5 minutes. That melts the chocolate and marshmallows back to a perfectly gooey texture without drying them out.

FAQs

Final Thoughts

Making this Pumpkin S’mores Cookies Recipe is one of my favorite ways to bring a bit of autumn magic right into the kitchen. They’re comforting, nostalgic, and come together quickly enough that you don’t have to wait long for that first warm bite. I confidently recommend giving them a try—you’ll love that perfect blend of pumpkin spice with s’mores goodness, and your family and friends will be begging you to bake them again and again.

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