There’s something about fall that just makes me want to bake everything pumpkin-spiced, and these Pumpkin S’mores Cookies? They’re my new obsession. I first made them for a cozy bonfire night with friends, and let me tell you, they disappeared faster than the campfire marshmallows! The combo of soft pumpkin cookie, melty chocolate, and gooey marshmallow is pure magic. I tested this recipe a good four times before I got the texture just right—not too cakey, not too flat, just that perfect chewy bite with pockets of melted marshmallow in every cookie. Trust me, if you’re looking for a dessert that screams autumn but still feels like a campfire treat, these are it.
Why You Will Love These Pumpkin S’mores Cookies
Honestly, I’m not sure what took me so long to combine pumpkin cookies with gooey s’mores flavors, but now that I have, I’m never going back! Here’s why these are going to be your new favorite fall cookie:
- Soft and chewy pumpkin cookie base. These Pumpkin S’mores Cookies have the most perfect texture—not too cakey, not too flat, just that soft, dense, chewy bite that makes you reach for another one.
- That irresistible flavor combo. You get the warm pumpkin spice, the rich chocolate, and the sweet, gooey marshmallow all in one bite. It’s like fall and campfire night had a baby, and it’s delicious.
- Super easy to make. No complicated steps, no fancy equipment. Just one bowl, a spoon, and about 30 minutes from start to finish. Even my kids can help me make these, which is a win in my book.
Ingredients for Pumpkin S’mores Cookies
Let me walk you through exactly what you’ll need for these Pumpkin S’mores Cookies. I keep it simple, but a few details really matter here. Here’s the full lineup:
- ½ cup unsalted butter, softened (not melted, just nice and soft)
- ½ cup granulated sugar
- ½ cup packed brown sugar – yes, pack it in the cup, it makes a difference
- ½ cup pumpkin puree (make sure it’s 100% pumpkin, not pumpkin pie filling – that’s got spices and sugar already added)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup chocolate chips (regular or dark – your call)
- 1 cup mini marshmallows (they’re the perfect size for even distribution)
Key Ingredient Notes
Let me share a few things I’ve learned from making these cookies over and over. First, the pumpkin puree is your moisture MVP – it keeps the cookies soft and tender without making them greasy. Just don’t swap it for pumpkin pie filling, or you’ll end up with something way too sweet and spiced. Second, softened butter is non-negotiable here. If it’s too cold, it won’t cream properly with the sugars, and your cookies will be dense instead of chewy. I always take mine out of the fridge about an hour before I start baking. And finally, mini marshmallows are the way to go. Big ones create uneven pockets that can melt into a puddle, but mini ones scatter through the dough perfectly, giving you a little gooey surprise in every bite. For more information on baking science, check out this guide to baking science.
Equipment You Will Need
You don’t need a ton of fancy stuff for these cookies, which I love. Here’s what I grab: a couple of mixing bowls, an electric mixer (hand or stand – both work great), a baking sheet, some parchment paper, a wire rack for cooling, and a cookie scoop for even sizing. That’s it!
How to Make Pumpkin S’mores Cookies
Okay, let’s get into the actual baking. I promise these Pumpkin S’mores Cookies come together really easily, and I’ll walk you through every step so you don’t end up with a sad, flat cookie. The key here is the creaming method and remembering that the marshmallows go into the dough, not just on top. That’s how you get that gooey surprise in every bite. Also, don’t crowd the baking sheet—give them about 2 inches of space, because they’ll spread a little. And whatever you do, do not overbake them. We want soft and chewy, not crispy.
Preparing the Cookie Dough
Start by creaming your softened butter with both sugars until it’s light and fluffy. I usually let my mixer run for about 2 minutes on medium speed—that’s when the magic happens. Then add in the pumpkin puree, the egg, and the vanilla extract, and mix until everything is smooth and combined. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Now, gradually add the dry mixture to the wet mixture, stirring just until no streaks of flour remain. Be careful not to overmix, or your cookies will be tough. Finally, fold in the chocolate chips and the mini marshmallows gently. I use a spatula for this, just a few turns until they’re evenly distributed.
Baking the Cookies
Preheat your oven to 350 degrees F. Line your baking sheet with parchment paper. Drop rounded tablespoons of dough (I love using a cookie scoop for this) onto the sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, but watch for the edges to be set and lightly golden—the centers will still look a little soft. That’s the sweet spot. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This step is crucial because the cookies continue to set as they cool, and you don’t want them to fall apart. Enjoy these Pumpkin S’mores Cookies warm or at room temperature—they’re amazing either way.
Tips for Perfect Pumpkin S’mores Cookies
After making these Pumpkin S’mores Cookies more times than I can count, I’ve picked up a few tricks that really make a difference. First, don’t overmix the dough once you add the flour. Stir just until it comes together—overworking it develops too much gluten and you’ll end up with tough cookies instead of soft, chewy ones. Second, use a cookie scoop for uniform size. It’s not just about looks; even-sized cookies bake evenly, so you don’t have some burnt and others underdone. Third, if the dough feels sticky to you, pop it in the fridge for 15–20 minutes. It makes it easier to handle and helps the cookies hold their shape. And finally, give those cookies space! Marshmallows love to melt and spread, so at least 2 inches between each dough ball keeps them from turning into one giant cookie blob.
Variations for Pumpkin S’mores Cookies
I love playing around with this recipe, and it’s super forgiving, so don’t be afraid to experiment. If you want a sweeter cookie, swap the regular chocolate chips for milk chocolate ones—they’re creamy and delicious. For a richer, more grown-up flavor, go with dark chocolate chips; it really balances the sweetness of the marshmallow. Sometimes I throw in a handful of chopped walnuts for a little crunch, and honestly, it’s amazing. And if you’re feeling fancy, try a white chocolate version—just swap the chocolate chips for white chocolate chips. The sweetness pairs beautifully with the pumpkin spice. Each twist is a new favorite! For more dessert inspiration, check out this easy blueberry cobbler recipe.
How to Store and Reheat Pumpkin S’mores Cookies
If you somehow have any of these Pumpkin S’mores Cookies left over (which, let’s be real, is rare in my house), just pop them in an airtight container. They’ll stay soft and delicious at room temperature for up to 3 days. The best part? When you want that fresh-from-the-oven gooeyness again, give one a quick 10-second zap in the microwave. It melts the chocolate and marshmallow right back into that perfect, messy, wonderful state. Trust me, it’s worth it.
Frequently Asked Questions
I get asked a lot of questions about these fall cookies, so I figured I’d round up the most common ones right here. If you’re wondering about something I haven’t covered, just leave a comment below and I’ll get back to you!
Can I use pumpkin pie spice instead of individual spices?
Absolutely! In fact, that’s exactly what this recipe calls for. Using 1 teaspoon of pumpkin pie spice is the easiest option, and it gives you that perfect warm blend of cinnamon, nutmeg, and ginger without having to measure out a bunch of separate spices. I always keep a jar in my pantry during the fall, so it’s a no-brainer for me.
Why did my marshmallows disappear into the dough?
Ah, this is a classic one! Marshmallows can melt right into the dough if you overmix them. The trick is to fold them in gently at the very end, using just a few strokes with a spatula until they’re barely distributed. You want to see little white specks throughout the dough before baking. If you stir too aggressively, the marshmallows break down and vanish, leaving you with just pumpkin chocolate cookies. Still tasty, but not quite the same!
Yes, you can! Just swap the all-purpose flour with a 1:1 gluten-free baking flour blend. I’ve tested this a few times, and the texture comes out slightly different—a little more delicate, maybe—but they’re still absolutely delicious. Just make sure your blend contains xanthan gum, or the cookies might spread too much. If yours doesn’t, add a pinch of xanthan gum to help hold things together.
The secret is simple: don’t overbake them! Pull them out of the oven when the edges are just set and lightly golden, even if the centers still look a little soft and shiny. They’ll continue to set as they cool on the baking sheet, so resist the urge to leave them in longer. That extra minute or two in the oven is the difference between soft, chewy marshmallow cookies and dry, crumbly ones. Trust me on this one—I learned the hard way!
Nutritional Information
Just a quick heads-up before you dive in—the nutritional info for these cookies is an estimate based on the exact ingredients I’ve listed. Everyone’s brands and measurements can vary a bit, so take these numbers as a rough guide rather than gospel. It’s always a good idea to check your own labels if you’re tracking closely!
PrintPerfect 1 Bowl Pumpkin S’mores Cookies
These cookies combine pumpkin flavor with gooey marshmallow and chocolate. They are soft and chewy. Perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually add dry ingredients to wet ingredients. Stir until just combined.
- Fold in chocolate chips and mini marshmallows.
- Drop rounded tablespoons of dough onto prepared baking sheet, spacing them 2 inches apart.
- Bake for 10 to 12 minutes, until edges are set and lightly golden.
- Let cookies cool on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
Notes
- You can use regular or dark chocolate chips.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
