I have to tell you about the day these Pumpkin S’mores Cookies first came together in my kitchen. It was one of those crisp October afternoons when the air smells like fallen leaves and I was craving something that combined my two absolute favorite things—pumpkin spice everything and the campfire classic s’mores. I honestly wasn’t sure if pumpkin and s’mores would actually work together, but wow, was I wrong! After three test batches (my family was very happy to be taste testers, let me tell you), I landed on a cookie that’s soft, chewy, and packed with all the cozy fall flavors you could want. The pumpkin keeps them incredibly moist, the chocolate melts into little pools of sweetness, and those marshmallows get all gooey and golden. Trust me, once you make these, they’ll become your go-to fall dessert.
Why You’ll Love These Pumpkin S’mores Cookies
Honestly, these Pumpkin S’mores Cookies check every box I look for in a dessert. They’re soft and chewy with that perfect little crisp on the edges, and the flavor combination is just unreal. Here’s why they’ll become your new favorite:
- They’re incredibly soft and chewy. The pumpkin puree keeps these cookies moist for days, so you don’t have to worry about them turning into hockey pucks by tomorrow.
- Super easy to make. No fancy equipment or complicated steps here—just one bowl, a spoon, and about 27 minutes from start to finish. Even my kids can help mix these up.
- Perfect for fall baking. When that first chill hits the air and you’re craving something cozy, these cookies deliver all the warm pumpkin spice vibes without being too heavy.
- Total crowd-pleaser. I brought a batch to my neighbor’s Halloween party last week and they disappeared in ten minutes flat. Everyone kept asking for the recipe, and honestly, I don’t blame them.
Ingredients for Pumpkin S’mores Cookies
Let me walk you through exactly what you’ll need for these Pumpkin S’mores Cookies. The list looks simple, but each ingredient plays a specific role in making these cookies absolutely irresistible. Here’s what to grab:
- 1/2 cup unsalted butter, softened – Make sure it’s truly soft, not melted. I usually leave mine out on the counter for about an hour before starting.
- 1/2 cup granulated sugar and 1/2 cup packed brown sugar – The brown sugar adds that deep, caramel-like sweetness that pairs so well with pumpkin.
- 1/2 cup pumpkin puree – Please, please use pure pumpkin puree, not pumpkin pie filling. They’re not the same thing, and the pie filling has added sugar and spices that’ll throw off the balance.
- 1 large egg and 1 teaspoon vanilla extract – Just your standard baking staples.
- 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt – The spice blend is what gives these cookies that warm, cozy fall flavor.
- 1 cup semisweet chocolate chips – I like the balance of semisweet here because it’s not too sugary against the pumpkin.
- 1 cup mini marshmallows – These little guys get all toasty and gooey. If you only have big marshmallows, just snip them into smaller pieces with kitchen scissors.
- 1/2 cup graham cracker crumbs – Important note: measure these after you crush them. I just toss a few graham crackers in a ziplock bag and go at them with a rolling pin. So satisfying!
Step-by-Step Instructions for Pumpkin S’mores Cookies
Alright, let’s get baking! I’ve made these Pumpkin S’mores Cookies more times than I can count, so I’ve got all the little tricks down to make sure yours turn out perfect. The whole process moves pretty quickly, so I like to have everything measured out and ready to go before I start. Trust me, it makes the whole thing feel like a breeze.
Preparing the Dough
First things first, preheat your oven to 350°F and line a baking sheet with parchment paper. Now, grab a large bowl and cream together the softened butter, granulated sugar, and brown sugar. When I say “cream until light and fluffy,” I mean really go at it for about 2 minutes with a hand mixer or a sturdy spoon. You want the mixture to look pale and almost whipped. Then, mix in the pumpkin puree, egg, and vanilla until everything’s smooth and combined. Don’t worry if it looks a little loose—that’s the pumpkin doing its thing.
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined. Here’s the big tip: stop as soon as you don’t see any more flour streaks. Overmixing will make your cookies tough, and nobody wants that. The dough will be pretty sticky, which is totally normal. Now gently fold in the chocolate chips, mini marshmallows, and graham cracker crumbs until they’re evenly distributed.
Baking the Pumpkin S’mores Cookies
Time to get those Pumpkin S’mores Cookies into the oven! Drop rounded tablespoons of the dough onto your prepared baking sheet, spacing them about 2 inches apart. These cookies do spread a bit, so give them room to breathe. Bake for 10 to 12 minutes, keeping an eye on the edges—you want them to look set and just starting to turn golden. The centers will still look soft and a little puffy, but that’s exactly what you want.
Here’s the most important part: let the cookies cool on the baking sheet for a full 5 minutes before you even think about moving them. I know it’s tempting to grab one right away, but they need that time to set up properly. After 5 minutes, transfer them to a wire rack to cool completely. The marshmallows will be ooey and gooey, the chocolate will be melty, and the pumpkin flavor will be perfectly cozy. You’re gonna love these!
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 make all the difference. Let me share what I’ve learned the hard way so you can skip the trial and error!
First, always use room temperature butter. I know it’s tempting to nuke it in the microwave, but melted butter will make your cookies spread into flat little pancakes. Trust me, I learned that lesson with my very first batch—they looked more like pumpkin-flavored tortillas than cookies! Also, don’t skip the parchment paper. It keeps the bottoms from burning and makes cleanup a breeze. And whatever you do, don’t overbake. Those cookies might look underdone when you pull them out, but they’ll continue setting up as they cool. Pull them when the edges are just golden and the centers still look soft.
Oh, and if your dough feels way too sticky to handle? Just pop it in the fridge for 20 to 30 minutes. It’ll firm right up and be much easier to scoop. I do this almost every time because the pumpkin adds so much moisture.
Avoiding Over‑Spreading
Here’s the thing about pumpkin cookies—that pumpkin puree adds a ton of moisture, which can make your dough spread more than you’d like. My first batch of these spread so much that all the cookies merged into one giant cookie sheet. Delicious? Yes. Pretty? Not so much. The fix is simple: chill your dough for about 30 minutes before scooping. It gives the flour time to absorb some of that moisture and keeps your cookies nice and thick. Also, make sure your butter is truly softened, not warm or greasy, and space those dough balls at least 2 inches apart.
Fresh vs Canned Pumpkin for Pumpkin S’mores Cookies
I get this question a lot, so let me clear it up! For these Pumpkin S’mores Cookies, I almost always reach for canned pumpkin puree. It’s consistent, perfectly pureed, and has the right moisture content every single time. Libby’s is my go-to, but any brand of 100% pure pumpkin works great. You can learn more about the differences between pumpkin puree and pie filling on the FDA website.
Can you use fresh pumpkin? Absolutely, but it takes a little extra work. You’ll need to roast a sugar pumpkin until tender, scoop out the flesh, and puree it until smooth. Then—and this is crucial—you have to drain off the excess liquid. Fresh pumpkin can be way more watery than canned, and too much moisture will make your cookies spread and turn out gummy. I usually press the puree through a fine-mesh strainer or wrap it in a clean kitchen towel and squeeze gently. If you’re short on time, just stick with canned. It’s reliable and tastes amazing.
Pumpkin S’mores Cookies Variations and Substitutions
One of the things I love most about these Pumpkin S’mores Cookies is how easy they are to tweak based on what you have in your pantry or what you’re craving. I’ve tried a bunch of different versions over the years, and honestly, they’ve all been winners. Here are some of my favorite swaps:
If you’re a dark chocolate fan (like my husband), just swap the semisweet chips for an equal amount of dark chocolate chips. The bitterness balances the sweet pumpkin and marshmallow beautifully. Want a little crunch? Toss in a half cup of chopped pecans or walnuts when you fold in the mix-ins. I did that one Thanksgiving and it was a huge hit. Don’t have graham crackers? Crushed digestive biscuits or even vanilla wafers work perfectly—just make sure you measure them after crushing. Oh, and here’s a fun one: I once made a white chocolate version with white chocolate chips instead of semisweet, and it tasted like a pumpkin spice latte in cookie form. My kids still beg me to make that version!
Gluten‑Free Option
Making these cookies gluten-free is super simple. Just swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great luck with Cup4Cup and Bob’s Red Mill brands. The texture will be slightly more delicate and cake-like, but they’ll still be soft, chewy, and delicious. Don’t forget to check that your graham crackers are gluten-free too—there are some great options out there now. Everything else stays exactly the same, so you don’t have to overthink it.
Vegan Pumpkin S’mores Cookies
Yes, you can totally make these Pumpkin S’mores Cookies vegan! I’ve tested this version for a friend who’s plant-based, and it turned out amazing. Here’s what to swap: use vegan butter (I like Miyoko’s or Earth Balance), replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes), and grab vegan marshmallows—Dandies are my go-to. Just make sure your chocolate chips are dairy-free too; most semisweet chips are, but double-check the label. The cookies will spread a tiny bit more, so I recommend chilling the dough for 30 minutes before baking. Other than that, the process is exactly the same, and nobody will guess they’re vegan!
Frequently Asked Questions About Pumpkin S’mores Cookies
I get so many questions about these Pumpkin S’mores Cookies, and honestly, I love it! People are always curious about how to tweak them or troubleshoot little issues. So I’ve rounded up the three questions I hear most often, along with my tried-and-true answers. Whether you’re a seasoned baker or this is your first time making a fall dessert, these tips should help you nail it every time.
Can I Use Fresh Pumpkin?
You sure can, but it takes a little extra effort. If you’re using fresh pumpkin, roast a sugar pumpkin until it’s tender, scoop out the flesh, and puree it until smooth. Here’s the catch—fresh pumpkin tends to be way more watery than canned, so you absolutely need to drain off that excess liquid. I press mine through a fine-mesh strainer or wrap it in a clean kitchen towel and give it a gentle squeeze. Otherwise, your cookies might spread too much and turn out a bit gummy. The texture will also be slightly denser than with canned, but they’ll still taste fantastic. If you’re short on time, just grab a can of pure pumpkin puree—it’s reliable and works perfectly.
Can I Freeze Pumpkin S’mores Cookies?
Absolutely! These Pumpkin S’mores Cookies freeze like a dream. I usually bake a double batch and stash half away for later. To freeze baked cookies, let them cool completely, then pop them in a single layer on a baking sheet and freeze for about an hour. Once they’re firm, transfer them to a freezer-safe bag or container, and they’ll keep for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature for about 15 to 20 minutes. You can also freeze the dough! Scoop it into balls, freeze them on a sheet, then toss the dough balls into a bag. When you’re craving cookies, just bake them straight from frozen—add a minute or two to the bake time. It’s my favorite shortcut for busy weeks.
How to Keep the Marshmallows from Melting Completely?
Oh, this one used to drive me crazy! The first few times I made these Pumpkin S’mores Cookies, the marshmallows would just disappear into the dough, leaving barely a trace. Here’s what I learned: first, use mini marshmallows instead of big ones cut up—they melt more evenly and stay more visible. Second, fold them in very gently at the very end, and try not to overmix. The biggest game-changer, though? After the cookies come out of the oven, press a few extra mini marshmallows right onto the tops while they’re still hot. They’ll get all soft and gooey without completely melting away, and you’ll get those beautiful little marshmallow pockets that make s’mores cookies so special. Trust me, it’s worth the extra few seconds!
Nutritional Information for Pumpkin S’mores Cookies
I know we’re all about the taste here, but I also like to know what I’m working with when I’m baking up a batch of these Pumpkin S’mores Cookies. So here’s the breakdown for one cookie, based on the recipe as written. Keep in mind, these are estimates—your actual numbers might shift a little depending on the exact brands you use or if you start swapping things around.
Per cookie, you’re looking at about 160 calories, 7 grams of fat, 23 grams of carbs, and 2 grams of protein. There’s also about 14 grams of sugar and 120 milligrams of sodium. Not too shabby for a cookie that tastes this indulgent, right? If you use dark chocolate chips or go with a gluten-free flour blend, the numbers will change a bit, but this gives you a solid ballpark. As always, if you’re tracking macros or have specific dietary needs, I’d recommend plugging your exact ingredients into your favorite nutrition calculator. But honestly, I just focus on how amazing these taste and call it a win!
Storing and Reheating Pumpkin S’mores Cookies
Alright, let’s talk about how to keep these Pumpkin S’mores Cookies tasting just as amazing on day three as they did fresh out of the oven. Because let’s be real, you’re probably going to want to stash some away for later—or hide them from your family like I do!
For everyday storage, just pop them in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days. I like to throw a slice of bread in there too; it absorbs extra moisture and keeps the cookies from drying out. If you want that just-baked gooeyness back, microwave one cookie for about 10 seconds. Seriously, it’s like magic—the marshmallows get all soft and the chocolate melts right back up. You can also warm them in a 300°F oven for about 5 minutes if you’re reheating a whole batch.
My favorite trick, though? Freeze the dough! Scoop it into balls, freeze them on a baking sheet, then toss them in a freezer bag. When a craving hits, just bake them straight from frozen—add a minute or two to the bake time. Fresh cookies in under 15 minutes? Yes, please!
Your Thoughts on Pumpkin S’mores Cookies
I’d love to hear how these turned out in your kitchen! Did your family gobble them up as fast as mine did? Drop a comment below and let me know—did you stick to the recipe or try one of those fun variations? And if you snap a photo, tag me on social media so I can see your beautiful cookies. Nothing makes my day like seeing someone else enjoying these as much as I do!
PrintPumpkin S’mores Cookies 3 Easy Secrets
These pumpkin s’mores cookies combine the warm flavors of pumpkin spice with gooey marshmallow and chocolate. They are soft, chewy, and perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- 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 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set and golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use regular marshmallows cut into small pieces if mini marshmallows are not available.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
