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If autumn had a flavor, it would be this: soft, buttery cookies rich with pumpkin and studded with chocolate, mini marshmallows, and crunchy graham crackers. These Pumpkin S’mores Cookies are the perfect fall treat—warm, nostalgic, and comforting.

With a tender pumpkin-spiked dough, gooey marshmallows, and chocolate chunks, these cookies capture the essence of campfire s’mores in a hand-held, oven-baked treat. Add a touch of food coloring for a festive orange hue, and you’ve got cookies that look as good as they taste.

Pumpkin S’mores Cookies

Why You’ll Love This Recipe

  • All the cozy fall vibes: Pumpkin spice meets marshmallow and chocolate.

  • Soft, chewy, and fun to eat: Each cookie is a bite-sized s’more with a seasonal twist.

  • Easy to make: Simple mixing steps with familiar ingredients.

  • Great for gatherings or school lunches: Adorable, portable, and delicious.

  • Customizable: Make them extra gooey, colorful, or even gluten‑free if needed.

Ingredients

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

Base Dough:

  • Unsalted butter (room temperature)

  • Brown sugar

  • Granulated sugar

  • Pumpkin puree

  • Large egg

  • Vanilla extract

  • All-purpose flour

  • Baking soda

  • Pumpkin pie spice

  • Salt

Mix‑ins:

  • Chocolate chips

  • Mini marshmallows

  • Graham crackers, broken into small pieces

  • Optional: Orange food coloring for autumnal color

Optional Toppings:

  • Extra chocolate chips, marshmallows, and graham cracker crumbs

Instructions

Step 1: Prep

  1. Preheat the oven to 350°F (175°C).

  2. Line a baking sheet with parchment paper.

Step 2: Cream Butter and Sugars

  1. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 3: Add Wet Ingredients

  1. Beat in the pumpkin puree, egg, and vanilla extract until fully combined.

  2. If using, add orange food coloring here to tint the dough.

Step 4: Mix Dry Ingredients

  1. In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.

Step 5: Combine

  1. Gradually add dry ingredients to the wet, mixing until just combined. Avoid over‑mixing.

  2. Gently fold in chocolate chips, marshmallows, and graham cracker pieces.

Step 6: Shape and Top

  1. Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared sheet, spacing about 2 inches apart.

  2. Press a few extra marshmallows, chocolate chips, and graham cracker pieces onto the top of each dough ball.

Step 7: Bake

  1. Bake for 12–14 minutes, or until the edges are lightly golden and centers still soft.

Step 8: Cool and Serve

  1. Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

  2. Enjoy at room temperature for that perfect s’mores texture

Variations You’ll Love

  • Gluten-free version: Use a 1:1 gluten-free flour blend in place of all-purpose.

  • Spicy twist: Add a dash of ground cinnamon or ginger for extra warmth.

  • Nutty crunch: Fold in chopped pecans or walnuts.

  • S’mores brownie cookie: Substitute half the flour with cocoa powder for a richer chocolate base.

  • Vegan swap: Use dairy-free margarine and egg substitute like flax egg.

Storage & Best Enjoyed

  • Room temperature: Store in an airtight container for up to 3 days—perfectly soft and s’mores-y.

  • Freezer: Freeze baked or unbaked dough balls for quick future baking—freeze up to 2 months.

  • Warming tip: Microwave for 5–7 seconds to revive gooey marshmallow and melty chocolate.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of puree?

No—pumpkin pie filling has added sugar and spices, which can alter flavor and texture. Stick with plain pumpkin puree.

Can these cookies be made ahead?

Yes! You can freeze unbaked dough balls and bake fresh when you’re ready.

My cookies spread too much—help!

Chill your dough for 20–30 minutes before scooping. This helps maintain shape in the oven.

Can I substitute mini marshmallows with regular-sized?

Yes, but chop them for better distribution throughout the cookie.

Are these crispy or soft?

Soft with a chewy center and slightly crisp edges—just like a perfect s’more.

Can I reduce the sugar?

You can reduce granulated sugar by a few tablespoons, but it may affect texture.

Are these kid-friendly?

Absolutely! They’re perfect for school lunches or after-school snacks (check for allergy concerns).

Can I make them dairy-free?

Yes—use plant-based butter and skip marshmallows or use a vegan option.

What if I don’t have pumpkin spice?

Use a pinch of cinnamon, nutmeg, or allspice instead of the pumpkin pie spice.

Can they be rolled into bars instead?

Yes, press the dough into a pan and bake. You’ll get pumpkin s’mores bars—yum!

Conclusion

These Pumpkin S’mores Cookies are a fall-inspired delight—cozy, chewy, and packed with flavor. Whether you’re baking for a crowd or sneaking one (or two!) for yourself, these cookies bring all the good vibes of s’mores with a seasonal pumpkin twist.

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Pumpkin S’mores Cookies

Pumpkin S’mores Cookies

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  • Author: Linda
  • Total Time: 29 minutes
  • Yield: 24–30 cookies
  • Diet: Vegetarian
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Description

Soft, pumpkin-spiced cookies filled with chocolate chips, mini marshmallows, and graham crackers—your favorite fall s’more in cookie form.

Ingredients

Wet Ingredients:

1 cup unsalted butter (room temp)

¾ cup packed brown sugar

¼ cup granulated sugar

½ cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

Optional: 1 teaspoon orange food coloring

Dry Ingredients:

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

½ teaspoon salt

Mix-ins:

1 cup chocolate chips

1 cup mini marshmallows

8 graham crackers, broken into small pieces

Optional Toppings:

Chocolate chips

Mini marshmallows

Crushed graham crackers

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

  2. Cream butter and both sugars until light and fluffy.

  3. Beat in pumpkin puree, egg, vanilla, and optional food coloring.

  4. Whisk together flour, baking soda, spice, and salt; add to wet mixture until just combined.

  5. Fold in chocolate chips, marshmallows, and graham bits.

  6. Scoop dough, space 2 inches apart, and top with extra mix-ins.

  7. Bake 12–14 minutes until edges are golden and centers soft.

  8. Cool slightly, then move to a wire rack. Enjoy at room temperature.

Notes

  • Chilling the dough before baking helps cookies stay thick.
  • For best flavor, use spices that are fresh and vibrant.
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: dessert
  • Method: Baking
  • Cuisine: American, Fall-Inspired

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