Pumpkin S’mores Cookies Recipe

I absolutely love this Pumpkin S’mores Cookies Recipe because it combines two of my all-time favorite fall treats into one cozy bite. The warm, spiced pumpkin dough paired with melty marshmallows, crunchy graham crackers, and rich chocolate chips creates a delightful contrast that’s perfect for chilly afternoons or a sweet end to any meal. Whenever the leaves start to turn, these cookies have a way of making my kitchen feel snug and inviting.

You’ll find that this Pumpkin S’mores Cookies Recipe is not only fun to make but perfect for sharing at seasonal gatherings or simply enjoying with a cup of coffee by yourself. The best part is how accessible the ingredients are, yet the flavor feels special and festive. Trust me, once you try them, they’re bound to become your fall cookie staple.

this Recipe

Ingredients You’ll Need

Each ingredient plays a role in achieving that perfect balance of rich pumpkin flavor and classic s’mores goodness. You’ll want to use fresh pumpkin puree for the best taste, and trust me, using mini marshmallows makes all the difference in nailing that gooey texture.

• Unsalted butter: Room temperature butter creams beautifully with sugars, giving your cookies that tender crumb.
• Brown sugar: Adds moisture and a deeper caramel note that complements the pumpkin spice.
• Granulated sugar: Helps with structure and sweetness, balancing the flavors.
• Pumpkin puree: The heart of the recipe – I always use canned pumpkin for consistency, but homemade works too.
• Egg: Binds the dough and adds richness; be sure to use a large egg for proper balance.
• Vanilla extract: Enhances all the warm spices and sweet flavors.
• All-purpose flour: The base for your cookies; don’t substitute with self-rising flour to maintain texture.
• Baking soda: Gives these cookies a little lift and softness.
• Pumpkin pie spice: The magic blend that brings cozy autumn vibes.
• Salt: Just a pinch to balance out sweetness and bring depth.
• Chocolate chips: Use semi-sweet or milk chocolate – whichever you prefer for gooey pockets of chocolate.
• Mini marshmallows: These little guys melt just right without turning the dough gummy.
• Graham crackers: Broken into small pieces for that real s’mores crunch inside your cookie.
• Food coloring (orange, optional): A fun touch if you want more vivid autumn colors, but totally optional.

Variations

I love tweaking this Pumpkin S’mores Cookies Recipe depending on my mood and what I have on hand. Feel free to make it your own — the base is super forgiving and welcomes creative spins!

• Gluten-Free Version: I swapped in a gluten-free flour blend once with great results; just make sure it includes xanthan gum for structure.
• Vegan Adaptation: I’ve tried using vegan butter and egg replacers along with vegan marshmallows, and it still bakes up beautifully.
• Extra Chocolatey: My family goes crazy when I double the chocolate chips and sprinkle some sea salt on top before baking.
• Spice it Up: If you want a bolder spice note, add a pinch of cayenne – it adds a subtle warmth that surprises your palate.

How to Make Pumpkin S’mores Cookies Recipe

Step 1: Cream Your Butters and Sugars

Start by softening your butter so it creams easily. I usually leave it out at room temperature for about an hour. Using a hand or stand mixer, beat the unsalted butter with the brown sugar and granulated sugar until the mixture is light, creamy, and fluffy. This step is key for a tender cookie with good rise.

Step 2: Mix in Pumpkin, Egg, and Vanilla

Next, add your pumpkin puree, egg, and vanilla extract to the creamed sugar and butter. If you’re using that orange food coloring, this is when you toss it in — just a drop or two will do! Beat everything together until smooth, making sure the pumpkin is fully incorporated. The dough will smell amazing already.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, pumpkin pie spice, and salt. This ensures even distribution of the leavening and spices so each cookie has consistent flavor and texture.

Step 4: Bring it All Together & Fold in the S’mores

Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over mix—overworked dough can lead to tough cookies, and we want them tender! Then fold in chocolate chips, mini marshmallows, and the broken graham cracker pieces. This step is my favorite because you get those little pockets of sweet and crunch to discover in every bite.

Step 5: Scoop and Finish with Extra Toppings

Use a small cookie scoop or a spoon to drop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Press a few extra mini marshmallows, chocolate chips, or graham cracker crumbs into the tops of the dough balls—they’ll look gorgeous and add even more gooey texture.

Step 6: Bake and Cool

Bake at 350°F for 12 to 14 minutes. Keep an eye on the cookies — the edges should turn golden while the centers remain soft and slightly puffy. After taking them out, let them cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This cooling time helps prevent them from breaking apart and lets the marshmallows set just right.

How to Serve Pumpkin S’mores Cookies Recipe

Garnishes

I usually sprinkle a few more mini marshmallows and crushed graham crackers on top right before serving because it adds extra texture and looks super cute. A light drizzle of melted chocolate makes for a fun garnish if you’re feeling fancy, too!

Side Dishes

These cookies pair wonderfully with a hot cup of chai tea or a creamy latte. I also love serving them alongside vanilla ice cream or a simple bowl of spiced apple cider for the ultimate cozy snack experience.

Creative Ways to Present

For seasonal parties, I like arranging them on a rustic wooden board with mini pumpkins and autumn leaves scattered around. Wrapping each cookie individually in parchment paper tied with twine makes for an adorable gift or party favor. Kids love when I assemble little s’mores cookie sandwiches with marshmallow fluff squished between two cookies!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay fresh and soft for about 3-4 days, but honestly, they rarely last that long in my house!

Freezing

If you want to prep ahead, these cookies freeze well either baked or as dough balls. I wrap the dough tightly in plastic wrap and pop it in a resealable freezer bag for up to three months. When you’re ready to bake, just thaw in the fridge overnight and bake as usual.

Reheating

To warm leftovers, I pop a cookie in the microwave for about 10 seconds or until the marshmallows soften again. If you want a slightly crisp edge, a quick 5-minute toast in a 300°F oven works wonders without drying the cookie out.

FAQs

Final Thoughts

Sharing this Pumpkin S’mores Cookies Recipe feels like passing along a little bit of cozy fall magic. It’s become one of my go-to recipes every autumn because it’s easy, forgiving, and always a crowd-pleaser. I hope you’ll give it a try and enjoy that warm, gooey bite of pumpkin and s’mores as much as my family and I do. Trust me, once these are in your rotation, fall baking won’t be the same without them!

Print