25 Irresistible Pumpkin S’mores Cookies You’ll Devour

Author: Sarah

Published: August 2, 2025

Updated: August 2, 2025

You know that magical moment when autumn hits and all you want to do is bake with pumpkin? That’s exactly how these pumpkin s’mores cookies were born! One chilly afternoon, I was craving something that combined cozy pumpkin spice with childhood s’mores memories. After several messy kitchen experiments (and a few marshmallow disasters), I finally nailed this recipe. These cookies have become my go-to fall treat – soft pumpkin-spiced centers packed with melty chocolate and toasted marshmallow bits. They’re perfect for after-school snacks, holiday parties, or honestly… any time you need a little happiness in cookie form. Trust me, your kitchen will smell incredible!

Table of contents:

Why You’ll Love These Pumpkin S’mores Cookies

Let me tell you why these cookies disappear every time I make them! They’re the perfect mashup of everything wonderful about fall baking:

That amazing texture – Soft pumpkin cookie base with crispy edges, gooey marshmallow pockets, and melty chocolate chips in every bite
Warm spices meet campfire nostalgia – Cinnamon-kissed pumpkin pairs magically with classic graham cracker and marshmallow flavors
So easy to make – One bowl, no fancy techniques, and ready in under 30 minutes (perfect for last-minute baking emergencies!)

Kid-approved & party-perfect – Both kids and adults go crazy for these, making them ideal for bake sales or holiday gatherings

The best part? They fill your whole house with that cozy pumpkin spice aroma while baking. Warning: You might eat half the dough before it even hits the oven!

Ingredients for Pumpkin S’mores Cookies

Here’s everything you’ll need to make these irresistible pumpkin s’mores cookies – I promise it’s all basic pantry staples you probably already have!

1 cup pumpkin puree – Make sure it’s pure pumpkin, not pie filling (that extra sugar will throw off the balance)
2 cups all-purpose flour – Spoon and level it for perfect measurement
1/2 cup granulated sugar + 1/2 cup packed brown sugar – That dark brown sugar adds amazing caramel notes

1/2 cup unsalted butter, softened – Leave it out for 30 minutes until slightly soft but still cool
1 large egg – Room temperature mixes in smoother
1 tsp vanilla extract – Real vanilla makes all the difference

1 tsp cinnamon + 1/2 tsp baking soda + 1/4 tsp salt – Our simple spice team
1 cup graham cracker crumbs – About 8 full crackers crushed fine
1 cup mini marshmallows – These melt into perfect pockets of goo

1/2 cup chocolate chips – I love semi-sweet, but milk chocolate works too

Pro tip: Measure everything before starting – it makes the mixing process so much smoother when you’re not scrambling mid-recipe!

Equipment You’ll Need

No fancy gadgets required here – just the basics from your kitchen! Here’s what you’ll want to grab:

Large mixing bowl (or two if you’re like me and hate washing between steps)
Wooden spoon or hand mixer
Measuring cups and spoons

Baking sheet (lined with parchment paper to prevent sticking)
Cookie scoop or tablespoon for portioning
Wire rack for cooling

That’s it! Now let’s get baking – your house is about to smell amazing.

How to Make Pumpkin S’mores Cookies

Okay, let’s get baking! These pumpkin s’mores cookies come together so easily – I’ll walk you through each step to make sure you get that perfect soft-center-with-crispy-edges texture every time.

Mixing the Dough

First things first: preheat your oven to 350°F (175°C). Trust me, letting the oven heat properly makes all the difference for even baking. While that’s warming up:

In a medium bowl, whisk together the flour, cinnamon, baking soda and salt – this ensures all those dry ingredients get evenly distributed.
Now grab your large mixing bowl and cream together the softened butter and both sugars. This is where the magic starts! Beat them until light and fluffy (about 2 minutes with a mixer or 3-4 minutes by hand).
Add the egg and vanilla, mixing well after each. Then stir in the pumpkin puree – don’t worry if the mixture looks a bit wet at this stage!

Gradually add the dry ingredients to the wet. I like to do this in 3 batches, mixing just until combined after each addition. Overmixing = tough cookies, so stop when you stop seeing flour streaks.
Now fold in the good stuff! Gently mix in graham cracker crumbs, marshmallows and chocolate chips. The dough will be thick and sticky – that’s perfect!

Baking the Cookies

Time to bake these beauties! Here’s how to get them just right:

Line your baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze.
Scoop dough using a tablespoon or cookie scoop, placing mounds about 2 inches apart. Pro tip: If your marshmallows keep sticking to the scoop, wet it lightly between scoops.
Bake for 12-15 minutes until the edges turn golden brown but centers still look slightly soft. They’ll firm up as they cool!

Let cookies cool on the baking sheet for 5 minutes (this helps them set), then transfer to a wire rack to cool completely. Resist eating them immediately – the marshmallows stay lava-hot!

See? Easy peasy! Now you’ve got perfect pumpkin s’mores cookies ready to disappear… I mean, be enjoyed responsibly.

Tips for Perfect Pumpkin S’mores Cookies

After making dozens of batches (oh, the sacrifices I’ve made for perfect cookies!), here are my foolproof tips:

Watch those marshmallows! If you love extra gooey cookies, press a few extra minis into the dough balls right before baking. Just don’t go overboard or they’ll spread too much.
The golden edge rule – Pull them out when edges are lightly browned but centers still look slightly underdone. They’ll finish setting as they cool for that perfect soft texture.

Chill for control – If your dough feels too sticky, pop it in the fridge for 15 minutes. This helps prevent spreading and keeps those marshmallows from melting into one giant blob.
Graham cracker trick – For extra crunch, sprinkle some extra crumbs on top of each cookie before baking. It adds that authentic s’mores vibe!

Remember – slightly underbaked is better than overbaked with these cookies. They’re meant to be soft and messy, just like real s’mores!

Variations and Substitutions

One of my favorite things about these pumpkin s’mores cookies is how easily you can customize them! Want to make them gluten-free? Simply swap the all-purpose flour for your favorite gluten-free blend (I like using 1:1 mixes with xanthan gum already added). Dairy-free? No problem – use vegan butter and dairy-free chocolate chips. For nut lovers, try adding 1/2 cup of chopped pecans or walnuts to the dough. Feeling adventurous? Replace half the chocolate chips with butterscotch or white chocolate chips. The graham crackers can even be swapped for crushed ginger snaps if you want extra spice. Whatever tweaks you make, just be sure to keep the pumpkin-to-flour ratio the same so the cookies hold their perfect texture!

Storing and Reheating Pumpkin S’mores Cookies

These cookies are best eaten fresh (who are we kidding, they rarely last more than a day in my house!), but here’s how to keep any leftovers at their best:

Store cooled cookies in an airtight container at room temperature for up to 3 days – layer them with parchment paper to prevent sticking. For longer storage, freeze the baked cookies for up to 2 months. When that s’mores craving hits, just pop a frozen cookie in the microwave for 15-20 seconds… the marshmallows get all melty again like magic! Just be warned – reheated cookies disappear even faster than fresh ones.

Nutritional Information

Okay, let’s be real – we don’t eat s’mores cookies for their health benefits! But since you asked, here’s the scoop (per cookie, based on 24 servings): About 120 calories, 8g sugar, 4g fat, and 2g protein. These are just estimates – your actual count might vary slightly depending on your exact ingredients. The pumpkin adds fiber and vitamin A, the marshmallows add joy, and the chocolate chips add happiness. That’s all the nutrition facts you really need to know, right?

Frequently Asked Questions

I get asked about these pumpkin s’mores cookies all the time! Here are answers to the most common questions that pop up:

Can I freeze these cookies?

Absolutely! These freeze beautifully both as dough and baked cookies. For dough, scoop into balls and freeze on a baking sheet before transferring to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes. Already baked? Just thaw at room temp or microwave briefly.

Why did my marshmallows disappear?

Ah, the great marshmallow vanishing act! If they completely melted into the cookies, try mixing them in at the very end rather than folding with other add-ins. I also like pressing a few extras into the top of each cookie right before baking for guaranteed gooey pockets.

Can I use regular marshmallows instead of minis?

You can, but minis work better because they distribute more evenly. If using large marshmallows, chop them into smaller pieces first – about pea-sized works well. Just be warned they’ll make the cookies extra sticky (but oh-so-delicious!).

How do I know when they’re done baking?

These cookies play tricks! They’ll look underdone when you pull them out – that’s perfect. Wait until edges are golden but centers still seem soft. They firm up as they cool. Overbaking = dry cookies, and we can’t have that!

Can I make these without pumpkin?

Well… then they wouldn’t be pumpkin cookies! But seriously, the pumpkin adds moisture and flavor. If you must substitute, try mashed banana or applesauce, but the texture and taste will be different. Maybe just make traditional s’mores cookies instead?

I’d love to hear how your pumpkin s’mores cookies turned out! Did you add any fun twists? Maybe your kids helped decorate them? Drop a comment below with your baking stories or photos – nothing makes me happier than seeing your cookie creations. And hey, if you’ve got questions, ask away! Happy baking, friends! You can also find more delicious recipes on Pinterest.