Pumpkin S’mores Cookies Recipe

Oh, I absolutely love this Pumpkin S’mores Cookies Recipe! There’s something incredibly cozy about combining the warmth of pumpkin spice with the gooeyness of s’mores in a soft cookie that just feels like a warm hug on a chilly day. Whether you’re baking for a fall gathering, a holiday treat, or just because the season calls for it, you’ll find these cookies hit that perfect balance of sweet, spiced, and melty goodness.

When I first tried this recipe, I was amazed at how effortlessly it brought those classic campfire flavors straight into my kitchen without any roasting needed. These cookies bake up soft and tender with pockets of melted chocolate, marshmallows, and crispy graham cracker pieces—trust me, your family and friends will go crazy for them and keep asking for more.

this Recipe

Ingredients You’ll Need

The magic in this Pumpkin S’mores Cookies Recipe happens because each ingredient plays a special role—from the buttery base to the sweet marshmallow surprises. Here are a few tips for picking out the best versions.

• Unsalted butter: Using room temperature butter helps with creamy mixing and adds richness without extra salt.
• Brown sugar: Adds moisture and a slightly caramel flavor that works beautifully with pumpkin.
• Granulated sugar: Balances sweetness and helps with the cookie’s texture.
• Pumpkin puree: Use canned pumpkin puree rather than pumpkin pie filling; you want pure pumpkin.
• Egg: Binds everything together and makes cookies tender.
• Vanilla extract: Just a splash really enhances the flavor profile.
• All-purpose flour: The sturdy base for the cookie dough.
• Baking soda: Gives the cookies just the right amount of lift.
• Pumpkin pie spice: Your secret weapon for seasonal flavor—homemade or store-bought works great.
• Salt: Balances sweetness and intensifies all the flavors.
• Chocolate chips: Use semi-sweet or milk chocolate for melty pockets of deliciousness.
• Mini marshmallows: For that classic, gooey s’mores texture.
• Graham crackers: Break them into small pieces to add a perfect crunch.
• Optional orange food coloring: Just a drop or two if you want that vibrant fall look.

Variations

One of the things I love most about this Pumpkin S’mores Cookies Recipe is how you can easily tweak it to fit your taste or dietary needs. Play around with a few add-ins or swap ingredients to make it your own!

• Vegan option: I switched to vegan butter and vegan mini marshmallows once for a dairy-free batch, and the cookies still came out deliciously soft and melty.
• Extra spice: If you’re a pumpkin spice fanatic like me, add a pinch of ground cloves or nutmeg to amp up the warmth.
• Chunky nuts: You can toss in chopped pecans or walnuts for added texture and a nutty crunch that pairs amazingly with the chocolate.
• White chocolate twist: Tried white chocolate chips in place of semi-sweet once—it’s sweeter but surprisingly good with pumpkin!

How to Make Pumpkin S’mores Cookies Recipe

Step 1: Cream and Combine the Wet Ingredients

Start by preheating your oven to 350°F and lining your baking sheet with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze. Then, in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture looks fluffy and lighter in color. I like to use a hand mixer here because it speeds things up and gives a perfect texture. Next, beat in the pumpkin puree, egg, and vanilla extract until everything feels smooth and well combined. If you’re adding a drop of orange food coloring for that fun festive color, stir it in with these wet ingredients.

Step 2: Mix the Dry Ingredients and Combine

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. This step is key to evenly distribute the leavening agent and spices so your cookies have a consistent flavor and texture. Gradually add the dry ingredients to your wet pumpkin mixture, stirring gently until just combined. Be careful not to over mix here; overworking the dough can make the cookies tough instead of soft and tender.

Step 3: Fold in the S’mores Goodies

Time for the magic! Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces. These ingredients create that signature s’mores vibe baked right into the cookie. If the marshmallows start to get sticky while mixing, it’s okay—just be gentle to keep them intact as much as possible.

Step 4: Scoop, Top, and Bake

Use a small cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart because these cookies spread a little. I like to press a few extra chocolate chips, mini marshmallows, and graham cracker crumbs right on top of each mound of dough—it makes them look irresistible and adds extra gooeyness. Bake for 12 to 14 minutes, watching for golden edges while keeping the centers soft. Freshly baked, these cookies look delicate, so let them sit on the sheet for a few minutes before moving them to a wire rack to cool completely.

How to Serve Pumpkin S’mores Cookies Recipe

Garnishes

I love topping mine with a few extra mini marshmallows right out of the oven—they get nicely gooey and look so inviting. Sometimes, I sprinkle crushed graham cracker crumbs on top for a little extra crunch and texture contrast. If you’re feeling festive, a drizzle of melted chocolate across the cooled cookies adds a lovely finishing touch.

Side Dishes

These cookies pair perfectly with a warm cup of spiced coffee, chai tea, or even a cold glass of milk. I often serve them alongside a pumpkin latte for a totally over-the-top seasonal treat that everyone loves. For a crowd, a rustic fall fruit salad or warm apple cider complements their rich flavor nicely.

Creative Ways to Present

For parties, I arrange these Pumpkin S’mores Cookies on a cute fall-themed platter with little bowls of extra chocolate chips, marshmallows, and graham cracker crumbs for guests to customize their bites. Another fun idea I tried was sandwiching some marshmallow fluff or cream cheese frosting between two cookies for a decadent twist that’s like a pumpkin s’mores cookie sandwich. Perfect for impressing friends at a bake sale or holiday gathering!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your leftover Pumpkin S’mores Cookies in an airtight container at room temperature. They’ll stay soft and fresh for about 3-4 days, though in my experience, they often disappear before then! If you want to keep that gooeyness intact, avoid refrigeration as it can make the marshmallows harden.

Freezing

I’ve frozen these cookies successfully by placing them in a single layer on a baking sheet first, then transferring them to a freezer-safe bag once solid. This way, they don’t stick together. Frozen, they last up to 3 months and are great to pull out when you need a quick seasonal treat.

Reheating

To bring frozen or leftover cookies back to life, I pop them into a 300°F oven for about 5 minutes or microwave for 15–20 seconds to soften the marshmallows and melt the chocolate a bit. Just be careful not to overheat or they can get chewy or dry.

FAQs

Final Thoughts

Honestly, this Pumpkin S’mores Cookies Recipe has become one of my all-time fall go-tos because it captures that nostalgic campfire feel wrapped in a cozy pumpkin twist. It’s easy to make, a crowd-pleaser, and fun to customize depending on what you have in the pantry. I really hope you enjoy baking and sharing these as much as I do—they’re the kind of cookie that brings smiles and warm memories every time.

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