Pumpkin S’mores Cookies Recipe

If you’re looking for a cozy, fall-inspired twist on everyone’s campfire favorite, you’ve got to try this Pumpkin S’mores Cookies Recipe. I absolutely love how the pumpkin puree adds a subtle moistness and depth of flavor that lifts these cookies from ordinary to extraordinary. Whether you’re baking for a chilly autumn afternoon or prepping a festive treat for a gathering, these cookies always steal the show.

When I first tried this Pumpkin S’mores Cookies Recipe, I was amazed by how that classic s’mores combination—graham crackers, chocolate, and marshmallows—melded so perfectly with warm pumpkin pie spices. You’ll find that these cookies hit that sweet spot of chewy, soft, and gooey that everyone craves. Plus, the baking process is straightforward enough for even a busy weeknight bake!

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Ingredients You’ll Need

These Pumpkin S’mores Cookies bring together cozy pumpkin puree and classic s’mores elements for a balanced cookie experience. Here’s what I recommend using for the best results and a quick tip for each ingredient.

• Unsalted butter: Using room temperature butter helps you cream it smoothly for fluffy cookie dough.
• Brown sugar: Packed brown sugar adds moisture and that rich molasses flavor.
• Granulated sugar: Balances the sweetness and helps with cookie texture.
• Pumpkin puree: Not pumpkin pie filling—just pure pumpkin for that perfect fall vibe.
• Egg: Brings everything together and adds tenderness.
• Vanilla extract: Enhances all the flavors with a warm, fragrant note.
• All-purpose flour: Provides structure and chewiness.
• Baking soda: Helps the cookies rise and get that perfect soft edge.
• Pumpkin pie spice: The secret blend that turns pumpkin into magic—cinnamon, nutmeg, clove, and ginger.
• Salt: Balances sweetness and highlights flavors.
• Chocolate chips: Feel free to use semi-sweet or milk chocolate for melt-in-your-mouth pockets.
• Mini marshmallows: I love how these get slightly toasted but still soft inside.
• Graham crackers: Crunchy chunks add that legendary s’mores crunch and slight sweetness.
• Orange food coloring (optional): Just a drop or two boosts the pumpkiny look without changing taste.

Variations

I love mixing things up with this Pumpkin S’mores Cookies Recipe depending on mood or occasion. Don’t hesitate to customize—these cookies are super forgiving and you’ll find plenty of ways to make them your own.

• Gluten-Free Version: I swapped the flour for a gluten-free blend once, and it still turned out wonderfully chewy and delicious.
• Vegan Marshmallows: Using vegan marshmallows prevents full melting if you want cute mini pillows on top, which I’ve found look adorable.
• Extra Spice Kick: If you like things a bit warmer, add extra cinnamon or even a pinch of cayenne for a surprising flavor boost.
• Chocolate Variety: Try white chocolate chips or even butterscotch for a different kind of sweetness—super tasty!

How to Make Pumpkin S’mores Cookies Recipe

Step 1: Cream Your Butter and Sugars

Start by preheating your oven to 350°F and lining your baking sheet with parchment paper—this keeps your cookies from sticking and makes cleanup a breeze. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy—this usually takes about 3-4 minutes with a mixer. You’ll know it’s ready when the mixture looks paler and has a whipped texture. This step really sets the stage for tender cookies.

Step 2: Add Pumpkin, Egg, and Vanilla

Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined. If you’re using the orange food coloring, add it here—start with just a drop or two; you want the color to pop without being overwhelming. This is when the dough really gets that warm fall feeling, and the pumpkin puree keeps the cookies nice and moist.

Step 3: Combine Dry Ingredients Separately

Whisk together the flour, baking soda, pumpkin pie spice, and salt in a separate bowl. This ensures that your leavening and spices are evenly distributed throughout the dough, so every bite tastes balanced. It’s a small step but trust me, it makes a noticeable difference in the final cookie texture and flavor.

Step 4: Mix Dry Ingredients into Wet

Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overmix here—that can make your cookies tough. You want the dough to come together but still be soft. At this stage, gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces. Those mix-ins are the heart of this Pumpkin S’mores Cookies Recipe and what give it that perfect s’mores vibe.

Step 5: Scoop, Top, and Bake

Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. To elevate the gooey factor, press in a few extra mini marshmallows, chocolate chips, and graham cracker pieces on top of each cookie ball. Bake for 12 to 14 minutes—edges should be golden while centers remain soft. This balance is key, so try not to overbake.

Step 6: Cooling is Crucial

When you pull the cookies from the oven, let them cool on the baking sheet for a few minutes. They’ll be delicate and soft, so this drying time prevents them from breaking apart. After a short rest, transfer them carefully to a wire rack to cool completely. This cooling step helps marshmallows set just enough while keeping that chewy pumpkin texture intact.

How to Serve Pumpkin S’mores Cookies Recipe

Garnishes

I like to finish these with a sprinkle of crushed graham crackers and a few toasted mini marshmallows on top if I’m serving them for guests. It adds extra texture and looks super festive. Sometimes a light drizzle of melted chocolate adds that professional touch and makes them extra decadent!

Side Dishes

These cookies pair perfectly with a hot cup of chai tea or pumpkin spice latte to keep the cozy autumn vibes going. If you want to serve them at a party, a scoop of vanilla ice cream or a simple caramel dip turns these into an indulgent dessert everybody raves about.

Creative Ways to Present

For a fun twist at Halloween or fall gatherings, I like to serve these cookies stacked as mini towers tied with twine and a cinnamon stick for garnish—it’s not just cute but smells amazing too. You could also arrange them on a rustic wooden board with little bowls of extra marshmallows and chocolate chips for a DIY s’mores bar feel.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin S’mores Cookies in an airtight container at room temperature. They usually last about 3-4 days when kept cozy in your kitchen. I try to keep them separated by layers of parchment so the marshmallows don’t stick and cause a mess.

Freezing

Freezing works great for these cookies! Just freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. When you want a quick dessert, you can thaw them at room temp or gently warm them to get that fresh-baked vibe back.

Reheating

To reheat, I pop the cookies in a 300°F oven for about 5 minutes or microwave for 10-15 seconds to revive softness and gooey marshmallow pockets. Just be careful not to overheat, or you’ll lose that tender texture and gooey magic.

FAQs

Final Thoughts

Honestly, this Pumpkin S’mores Cookies Recipe has become one of my absolute favorites for fall baking. There’s something so comforting about the blend of pumpkin and classic campfire s’mores flavors all wrapped up in a chewy cookie. Whether you’re baking for family, friends, or just because, I guarantee you’ll love the cozy sweetness and the fun texture contrasts. Give these a try soon—I promise they’ll become your go-to treat as much as they are mine!

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