I still remember the first time I bit into a s’more as a kid—that gooey marshmallow, melty chocolate, and crunchy graham cracker all coming together in pure perfection. But as the leaves start turning and pumpkin spice fills the air, I found myself craving that same campfire magic with a cozy fall twist. That’s exactly how these Pumpkin S’mores Cookies were born. They’re everything you love about the classic treat, but with a soft, spiced pumpkin cookie base that’s absolutely irresistible. The best part? You don’t need a campfire or a long road trip to enjoy them—just a simple oven and about 30 minutes. Trust me, once you taste that combination of tender pumpkin cookie, toasted marshmallow, and melted chocolate, you’ll be making them all season long.
Why You Will Love These Pumpkin S’mores Cookies
These cookies are basically fall in dessert form, and I’m completely obsessed. Here’s why they’ll become your new favorite:
- Tastes just like a campfire treat – You get all that nostalgic s’mores goodness, but with a cozy pumpkin twist that makes it feel extra special.
- Soft and chewy texture – The pumpkin keeps these cookies incredibly tender, while the toasted marshmallow adds that irresistible gooey pull.
- Perfect for fall gatherings – Whether it’s a Halloween party, Thanksgiving dessert table, or just a cozy night in, these cookies steal the show every time.
- Easy to make with simple ingredients – No fancy equipment or hard-to-find stuff here. Just basic pantry staples and about 30 minutes.
Ingredients for Pumpkin S’mores Cookies
Let me walk you through exactly what you’ll need—and a few little tricks I’ve learned along the way. For the butter, grab 1/2 cup unsalted butter, softened to room temperature. Trust me, softened butter creams way better than cold, and it makes all the difference in texture. You’ll also want 1/2 cup pumpkin puree—make sure it’s the real stuff, not pumpkin pie filling, which has added sugar and spices already mixed in. For the marshmallows, I use 12 large marshmallows, halved crosswise so they sit perfectly on top of each cookie. And for the chocolate? Stick with 1 cup semi-sweet chocolate chips—they balance the pumpkin’s sweetness beautifully without overpowering it. The rest is just your standard baking staples: flour, sugars, an egg, vanilla, baking soda, salt, and pumpkin pie spice. Simple, right?
Step-by-Step Instructions for Pumpkin S’mores Cookies
Alright, let’s get these pumpkin s’mores cookies going! First things first, preheat your oven to 350°F and line a baking sheet with parchment paper. Trust me, the parchment makes cleanup so much easier, and nobody wants to scrub cookie residue off a pan when there’s gooey marshmallow waiting.
In a large bowl, grab your 1/2 cup of softened butter and both sugars. Now, here’s where you really need to get in there with a hand mixer or a sturdy whisk. Cream them together for a solid 2-3 minutes until the mixture looks light and fluffy. You’ll see it change color to a pale yellow, and that’s your cue that it’s ready for the next step.
Beat in the pumpkin puree, the egg, and the vanilla extract one at a time. Don’t just dump everything in at once! Adding them one by one helps everything incorporate smoothly, so you don’t end up with a greasy mess. The batter will look a bit curdled at first, but keep mixing and it’ll come together beautifully.
In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This is super important because you want those spices evenly distributed. Then, gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing is the enemy here! It’ll make your cookies tough instead of soft and tender.
Now for the fun part: gently fold in your chocolate chips. Use a spatula and take your time. You want those little pockets of chocolate throughout every bite.
Scoop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit, so give them room to breathe. Bake for 8 minutes, then pull them out and press a marshmallow half right into the center of each cookie. Pop them back in for another 2-3 minutes, just until the marshmallows puff up and get golden on top. Keep a close eye on them—they go from perfectly toasted to burnt in seconds!
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. I know it’s tempting to grab one immediately, but trust me on this—the marshmallow is molten lava hot right out of the oven. Letting them set a bit prevents a sticky disaster!
Tips for Perfect Pumpkin S’mores Cookies
I’ve made these cookies more times than I can count, and I’ve picked up a few tricks along the way. First up, don’t overmix that dough! The moment those dry ingredients hit the wet stuff, you want to stir just until everything comes together. Overworking it develops too much gluten, and your cookies will turn out dense instead of soft and pillowy.
For the best flavor, use fresh pumpkin puree from a can—not the leftover pumpkin pie filling sitting in your fridge. That stuff has added sugar and spices that’ll throw off the whole balance. If your dough feels a bit sticky after mixing, pop it in the fridge for 15-20 minutes. It makes scooping way easier and helps the cookies hold their shape better.
Want extra color on those marshmallows? Try toasting them under the broiler for about 30 seconds after the second bake. Just watch closely—they go from golden to charcoal in a heartbeat! And for storing leftovers, keep them in an airtight container at room temperature for up to 3 days. Layer them with parchment paper so the marshmallows don’t stick to each other.
Ingredient Substitutions and Variations
One of the things I love about this recipe is how flexible it is. Need to go gluten-free? Just swap the all-purpose flour for a 1:1 gluten-free all-purpose flour blend—works like a charm. For a dairy-free version, use dairy-free butter and dairy-free chocolate chips. I’ve tried it with both, and honestly, nobody even noticed the difference.
Feeling adventurous with the chocolate? Swap out the semi-sweet chips for white chocolate chips or even caramel chips. The sweetness pairs beautifully with the pumpkin spice. And if you want a little crunch, toss in about 1/2 cup of chopped pecans or walnuts when you fold in the chocolate chips. It adds this lovely texture that makes every bite exciting.
Frequently Asked Questions About Pumpkin S’mores Cookies
I get asked about these cookies all the time, so let me answer a few of the most common questions before you dive in!
Can I use homemade pumpkin puree?
Absolutely! Just make sure you drain it really well first. Homemade puree tends to have more water than canned, so spread it on a paper towel-lined plate for a few minutes to soak up the extra moisture. Otherwise, your cookies might turn out a bit soggy.
How should I store Pumpkin S’mores Cookies?
Pop them in an airtight container at room temperature for up to 3 days. Here’s the trick though—layer them with parchment paper between each row so those gooey marshmallows don’t stick together. Nobody wants to peel apart their cookies!
Can I use mini marshmallows instead?
Sure, you can! Just use several mini marshmallows per cookie instead of one big half. But keep a close eye on them during that second bake—mini marshmallows melt way faster and can turn into a sticky puddle if you’re not careful.
Yes, and it’s a lifesaver for busy days! Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. When you’re ready to bake, just add an extra 1-2 minutes to the baking time. No need to thaw first!
Serving Suggestions
These cookies are at their absolute best served warm, when the marshmallow is still stretchy and the chocolate is melty. A tall glass of cold milk is the classic pairing, and honestly, it’s perfect. But for a real fall vibe, try them with a mug of hot apple cider or a cozy cup of coffee—the warmth of the drink matches the pumpkin spice beautifully. I also love piling them onto a dessert platter for Halloween parties or Thanksgiving gatherings. They disappear fast, so make a double batch!
Nutritional Information
Just a quick heads up—these numbers are estimates, and they’ll change depending on the exact brands and ingredients you use. The values I’ve listed are for one cookie made with the ingredients above. If you need precise info for dietary reasons, I’d recommend plugging everything into your favorite nutrition calculator or checking with a professional.
Your Turn to Make Pumpkin S’mores Cookies
Now it’s your turn to get baking! I’d love to hear how these Pumpkin S’mores Cookies turn out in your kitchen. Drop a comment and a star rating below after you try them, and don’t forget to tag me in your cookie photos on social media—I can’t wait to see your gooey, golden creations!
PrintPumpkin S’mores Cookies: 30-Minute Irresistible Fall Treat
Soft pumpkin cookies topped with toasted marshmallows and chocolate. A fall twist on a campfire classic.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 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 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup chocolate chips
- 12 large marshmallows, halved
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugars until light and fluffy.
- Mix in pumpkin puree, egg, and vanilla extract.
- In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- Gradually add dry ingredients to wet mixture. Stir until just combined.
- Fold in chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
- Bake for 10 to 12 minutes, until edges are set.
- Remove from oven and press a marshmallow half into the center of each cookie.
- Return to oven and bake for 2 more minutes, until marshmallows puff and brown.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- You can substitute pumpkin pie spice with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
- Store cookies in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
