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

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

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Cream butter and both sugars until light and fluffy.
Beat in pumpkin puree, egg, vanilla, and optional food coloring.
Whisk together flour, baking soda, spice, and salt; add to wet mixture until just combined.
Fold in chocolate chips, marshmallows, and graham bits.
Scoop dough, space 2 inches apart, and top with extra mix-ins.
Bake 12–14 minutes until edges are golden and centers soft.
Cool slightly, then move to a wire rack. Enjoy at room temperature.