Hey there—I’m Sarah. If I could bottle the smell of October, it would probably smell like a batch of Pumpkin S mores Cookies baking in my kitchen. These cookies were born out of necessity—half a can of pumpkin puree and a bag of forgotten mini marshmallows. I wasn’t expecting them to become a family favorite, but one bite in and we were hooked.
Back in Ohio, fall meant bonfires, hoodies, and sticky fingers from roasted marshmallows. Now, I recreate that memory in cookie form. Just like the comfort I found baking Pumpkin Cheesecake Bars on chilly weekends, these cookies deliver nostalgia in every warm, gooey bite.
Every October, I kick off the season by making these cookies alongside a few other favorites. I usually start with a batch of Spiced Maple Latte Muffins for breakfast, then move on to Soft Pumpkin Oatmeal Cookies for lunchbox snacks, and finally end the day with these s’mores cookies straight from the oven.
And when we’re in a real treat-yourself mood, I even sandwich marshmallow fluff between two Pumpkin S mores Cookies, much like I do with my over-the-top S mores Cookie Cupcakes. It’s fall indulgence at its finest—and it all started with a simple leftover can of pumpkin.
Table of contents:
Why Pumpkin S mores Cookies are the Best Fall Cookie Combo
Let’s talk keywords. The phrase Pumpkin S mores Cookies captures two high-ranking fall dessert trends in one perfect bite. These cookies answer the questions people are already asking—why are pumpkin cookies sticky after baking, how to tell if pumpkin cookies are done, and do marshmallows make cookies soft? The short answer: yes, and you’re going to love it.
What makes Pumpkin S mores Cookies stand out is their flavor balance. The pumpkin adds moisture and spice, the marshmallows bring gooey magic, and the graham crackers hold it all together. They’re everything you love about s’mores and everything you love about fall, wrapped in one toasty cookie.
If you’re exploring fall baking, you’ll also love the rich texture in our S mores Brownie Skillet or the snackable size of Pumpkin Streusel Muffins—they make excellent pairings with today’s cookie creation.
How to Make Pumpkin S mores Cookies
Ingredients You’ll Need
To make the perfect batch of Pumpkin S mores Cookies, you’ll need ingredients that deliver both soft texture and that unmistakable s’mores flair. These pantry staples come together to form the perfect fall cookie recipe.
Produce
- 1/2 cup pumpkin purée
Refrigerated
- 1 large egg
Dairy
- 1 cup unsalted butter, softened
Baking & Spices
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp orange food coloring (optional)
Snacks & Desserts
- 9 graham crackers, crushed
- 1 1/2 cups chocolate chips
- 1 cup mini marshmallows (plus extra for topping)
Want more pumpkin-based ideas? Check out our Pumpkin Cheesecake Cups that deliver the same cozy taste in a chilled dessert form.
Step-by-Step Instructions
Follow these simple steps to get thick, chewy Pumpkin S mores Cookies every time.
- Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper to prevent sticking. - Cream butter and sugars.
In a large bowl, beat the butter with brown and granulated sugar until fluffy. This helps create the soft texture Pumpkin S mores Cookies are known for. - Add pumpkin and wet ingredients.
Mix in the pumpkin purée, egg, vanilla, and food coloring (optional). The pumpkin adds moisture and color to the dough. - Whisk dry ingredients separately.
Combine flour, baking soda, pumpkin pie spice, and salt in a separate bowl. Slowly add the dry mix to the wet until a soft dough forms. - Add the “s mores” elements.
Gently fold in the chocolate chips, graham crackers, and marshmallows. Make sure the marshmallows are evenly distributed for that iconic gooey bite in every cookie. - Scoop and bake.
Drop rounded spoonfuls onto the baking sheets. Bake for 10–12 minutes. Cookies should be golden around the edges and soft in the middle. If you’re wondering how to tell if pumpkin cookies are done, look for the slight firming of edges—center will continue to set after baking.
Baking tip: If you notice your Pumpkin S mores Cookies come out sticky, you may have added too much pumpkin. Try blotting excess moisture from the purée before using, just like I recommend in the Sticky Pumpkin Cookie Fix Guide.
You’ll know they’re perfect when the chocolate melts, the marshmallow edges crisp, and your kitchen smells like fall and campfire combined.
How to Serve and Store Pumpkin S mores Cookies
Serving Ideas That Make Every Bite Memorable
There’s no wrong way to enjoy Pumpkin S mores Cookies, but I have a few personal favorites that take them to the next level. First, serve them slightly warm—just 8 to 10 seconds in the microwave brings those marshmallows back to life. The chocolate gets glossy and gooey again, and that signature s’mores texture comes shining through.
I like to pair these cookies with hot apple cider, pumpkin spice lattes, or a vanilla chai tea. For brunch gatherings, I stack them high on a rustic tray alongside Pumpkin Streusel Muffins and mini yogurt parfaits. They also make great party favors when wrapped in parchment and tied with twine.
You can even use Pumpkin S mores Cookies as an ice cream topper. Crumble one over a scoop of cinnamon or toasted marshmallow ice cream for a wildly delicious fall sundae.
Hosting a cookie bar for friends or family? Include these along with Salted Caramel Thumbprints for a crowd-pleasing autumn dessert spread.
Make Ahead & Storage: Keep Them Fresh and Fabulous
When I make Pumpkin S mores Cookies ahead for Sunday brunch, I always refrigerate the dough overnight. Not only does this deepen the flavor, but it also helps reduce the stickiness that pumpkin-based batters can sometimes bring. You can scoop the dough into balls, flash freeze them on a tray, and store them in freezer bags for up to one month.
Once baked, the cookies stay soft and chewy in an airtight container for 4 to 5 days. If you’re wondering how long S mores cookies last, the answer depends on the marshmallows. They can sometimes get chewy over time, so keep them away from too much humidity.
Want them to last even longer? Freeze the baked cookies in layers separated by parchment paper. Reheat them straight from the freezer or let them thaw on the counter—either way, you’ll get that warm, cozy texture back.
If your cookies are sticky after baking, try using a bit less purée next time. That trick also works wonders in my Pumpkin Spice Sugar Cookies, which bake up perfectly every time.
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Pumpkin S mores Cookies: Gooey Fall Perfection in Every Bite
Description
Pumpkin S mores Cookies are the perfect fall dessert—soft, spiced, filled with chocolate and gooey marshmallows. A campfire treat in cookie form.
Ingredients
1/2 cup Pumpkin puree
1 Egg, large
1 cup Butter, unsalted
2 1/4 cups All-purpose flour
1 tsp Baking soda
3/4 cup Brown sugar
1/4 cup Granulated sugar
1 tsp Pumpkin pie spice
1/2 tsp Salt
1 tsp Vanilla extract
1 tsp Orange food coloring (optional)
1 1/2 cups Chocolate chips
9 Graham crackers
1 cup Mini marshmallows
Instructions
1. Preheat oven to 350°F and line baking sheets.
2. Cream butter and sugars until fluffy.
3. Mix in pumpkin, egg, vanilla, and food coloring.
4. Whisk dry ingredients; add to wet until dough forms.
5. Fold in chocolate chips, crushed graham crackers, and marshmallows.
6. Scoop onto tray and bake for 10–12 minutes.
7. Cool slightly before serving.
Notes
Refrigerate dough overnight for deeper flavor.
Blot excess pumpkin to prevent sticky texture.
Freeze dough balls for up to 1 month.
Conclusion: Why Pumpkin S mores Cookies Belong in Your Fall Baking Lineup
If you’re searching for the ultimate cozy dessert, look no further than Pumpkin S mores Cookies. These cookies combine everything we love about fall—pumpkin spice, melty chocolate, gooey marshmallows, and graham cracker crunch—all in one handheld treat. Whether you’re baking for a family brunch, packing treats for a fall picnic, or simply filling your kitchen with the scent of cinnamon and vanilla, Pumpkin S mores Cookies deliver warmth and nostalgia with every bite.
The best part? Pumpkin S mores Cookies are easy to prep, freezer-friendly, and endlessly customizable. From the soft pumpkin dough to the marshmallow middles, each cookie offers that perfect balance of texture and flavor. They’ve become my go-to cookie recipe each October, and based on the way they vanish from the table, I’m not alone.
Still craving more fall flavor? Pair these cookies with a steaming mug of chai, or stack them next to a batch of our Pumpkin Cheesecake Cups for the perfect dessert board. However you serve them, Pumpkin S mores Cookies are a guaranteed hit.
So next time you’re scrolling through recipes, remember: Pumpkin S mores Cookies aren’t just a trend—they’re a fall essential. Happy baking!
Frequently Asked Questions About Pumpkin S mores Cookies
Pumpkin naturally holds a lot of moisture, which can lead to sticky cookies. To fix this, try blotting your pumpkin purée with paper towels before adding it to the dough. Also, chilling the dough for 30–60 minutes before baking can help reduce stickiness. These tweaks will keep your Pumpkin S mores Cookies soft without being too wet.
Baked Pumpkin S mores Cookies will stay fresh for 4–5 days when stored in an airtight container at room temperature. You can also freeze them (baked or unbaked dough) for up to 1 month. Just reheat before serving to bring back that gooey marshmallow texture.
Yes, mini marshmallows can create gooey pockets in the dough and may soften nearby areas of the cookie. In Pumpkin S mores Cookies, they melt slightly during baking, adding to the chewy texture. For extra softness, press a few marshmallows on top right before baking.
Look for golden brown edges and slightly set centers. Pumpkin S mores Cookies will continue to firm up after baking, so don’t wait for them to look fully cooked in the oven. Slight underbaking helps keep them soft and chewy once cooled.
