I love this recipe because it’s the perfect marriage of two seasonal favorites—pumpkin and s’mores. The cookies are soft, chewy, and full of warm fall spices, with bits of chocolate and marshmallow in every bite. They’re simple to make, smell amazing while baking, and look festive enough to impress at any autumn get-together. Plus, the pumpkin puree keeps them soft for days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup pumpkin puree 2 ¼ cups all-purpose flour (or gluten-free flour blend) ½ cup unsalted butter, softened ¾ cup brown sugar ½ cup white sugar 1 large egg 1 teaspoon vanilla extract 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg 1 ½ cups graham cracker crumbs 1 cup mini marshmallows ½ cup semi-sweet chocolate chips
Directions
I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, I cream together the softened butter, brown sugar, and white sugar until light and fluffy.
I mix in the pumpkin puree, egg, and vanilla extract until fully combined.
In a separate bowl, I whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
I slowly add the dry mixture to the wet ingredients, stirring until just combined to avoid overmixing.
I fold in the graham cracker crumbs, mini marshmallows, and chocolate chips until evenly distributed.
Using a tablespoon, I scoop out the dough and roll it into balls, placing them about 2 inches apart on the baking sheets.
I flatten each cookie slightly with the back of a spoon to help them spread evenly.
I bake for 10–12 minutes, or until the edges are golden brown but the centers still look soft.
I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 18 cookies and takes roughly 27 minutes total—15 minutes of prep and 12 minutes of baking. Each cookie has approximately 150 calories.
Variations
I sometimes drizzle melted chocolate over the cooled cookies for an extra touch of decadence. For a spicier flavor, I add a pinch of cloves or allspice. When I want to make them even more s’mores-like, I press a few extra marshmallows and chocolate chips onto the tops before baking. For a nutty twist, I mix in chopped pecans or walnuts.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 4 days—they stay soft and chewy thanks to the pumpkin. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. To refresh them, I warm a cookie in the microwave for 10–15 seconds for that gooey, just-baked texture.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, I always use pure pumpkin puree—pumpkin pie filling has added sugar and spices that change the flavor and texture.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend and gluten-free graham crackers.
How do I keep the marshmallows from melting too much?
I gently press them into the dough rather than fully mixing them in—they hold their shape better that way.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 24 hours before baking. I let it sit at room temperature for about 10 minutes before scooping.
Can I substitute the butter?
Yes, dairy-free butter or coconut oil both work well in this recipe.
Why are my cookies too cakey?
That can happen if I use too much flour or overmix the batter. I spoon and level my flour and mix only until combined.
Can I use milk chocolate instead of semi-sweet?
Absolutely—milk chocolate gives the cookies a sweeter, more classic s’mores flavor.
Can I freeze the cookie dough?
Yes, I freeze the dough balls on a tray, then transfer them to a freezer bag for up to 2 months. I bake them straight from frozen, adding 1–2 extra minutes.
How do I know when they’re done baking?
The edges should be set and lightly golden, but the centers should still look a little soft—they’ll firm up as they cool.
Can I double the recipe?
Yes, this recipe doubles perfectly if I’m baking for a party or holiday crowd.
Conclusion
I love how these Pumpkin S’mores Cookies bring together the best of fall and summer in one irresistibly chewy, chocolatey bite. The pumpkin keeps them soft and flavorful, while the marshmallows and graham cracker crumbs give them that nostalgic s’mores magic. They’re festive, easy to make, and perfect for Halloween or any cozy autumn moment when I’m craving something sweet and seasonal.
Soft, chewy, and full of cozy fall flavor, these Pumpkin S’mores Cookies blend spiced pumpkin dough with gooey marshmallows, melted chocolate, and graham cracker crumbs for a festive treat perfect for Halloween or any autumn day.
