Pumpkin Smores Cookies Recipe

Introducing Pumpkin S’mores Cookies the ultimate cozy treat that blends the nostalgic flavors of classic s’mores with the warm, spiced goodness of pumpkin. Soft, chewy, and packed with gooey marshmallows, melty chocolate, and crunchy graham cracker pieces, these cookies are pure autumn magic.

Whether you’re baking for family gatherings, school events, or just a chilly evening at home, this easy pumpkin s’mores cookies recipe is sure to become a new seasonal favorite!

What Are Pumpkin S’mores Cookies?

Pumpkin S’mores Cookies combine everything you love about fall and campfire nights into one irresistible treat.
By infusing traditional s’mores elements chocolate, marshmallow, and graham crackers with rich pumpkin puree and cozy spices, you get a chewy, flavorful cookie that feels both comforting and exciting.

If you love chewy pumpkin cookies and can’t resist a classic s’more, this is the recipe you’ve been waiting for!

Why You’ll Love This Recipe

Perfect for Fall: Packed with pumpkin pie spice and real pumpkin puree, these cookies taste like autumn in every bite.
Easy to Make: Simple steps and common pantry ingredients make this recipe great for beginner and experienced bakers alike.
Kid-Approved: Gooey marshmallows and chocolate chips make these cookies a guaranteed hit with kids (and adults too!).
Versatile for Any Occasion: Serve them at Halloween parties, Thanksgiving gatherings, or cozy family nights at home.
Customizable: Add nuts, switch up the chocolate, or even make them gluten-free with simple swaps.

Ingredients Overview

Here’s everything you’ll need to bake the best pumpkin s’mores cookies:

• Unsalted Butter (1 Cup): Softened for a rich, creamy base.

• Brown Sugar (3/4 Cup): Adds moisture and deep caramel-like sweetness.

• Granulated Sugar (1/4 Cup): Balances the brown sugar for just the right sweetness.

• Pumpkin Puree (1/2 Cup): Adds moisture and authentic pumpkin flavor (not pumpkin pie filling!).

• Large Egg (1): Helps bind everything together.

• Vanilla Extract (1 Teaspoon): Enhances all the warm flavors.

• All-Purpose Flour (2 1/4 Cups): Provides structure to the cookies.

• Baking Soda (1 Teaspoon): Ensures the cookies rise beautifully.

• Pumpkin Pie Spice (1 Teaspoon): Classic autumn spice blend (cinnamon, nutmeg, ginger, cloves).

• Salt (1/2 Teaspoon): Balances sweetness and intensifies flavors.

• Chocolate Chips (1 Cup): Semi-sweet or milk chocolate—your choice!

• Mini Marshmallows (1 Cup): For gooey pockets of sweetness.

• Graham Crackers (8 pieces, broken into chunks): Adds crunch and s’mores nostalgia.

• Optional:

  • Orange Food Coloring (1 Teaspoon) for a festive look.

  • Extra Chocolate Chips (1/2 Cup) for topping.

  • Marshmallows and Crushed Graham Crackers (for garnish).

Step-by-Step: How to Make Pumpkin S’mores Cookies

1. Preheat Your Oven

Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

2. Cream the Butter and Sugars

In a large mixing bowl, beat 1 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy (about 2-3 minutes).

Pro Tip: Creaming well creates air pockets that give your cookies a soft, tender texture.

3. Add the Wet Ingredients

Mix in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. If desired, add 1 teaspoon of orange food coloring for extra fall vibes.

4. Prepare the Dry Ingredients

In a separate bowl, whisk together:

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon pumpkin pie spice

• 1/2 teaspoon salt

5. Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring gently just until combined.
Avoid overmixing to keep your cookies soft and chewy.

6. Fold in the S’mores Goodies

Fold in:

• 1 cup chocolate chips

• 1 cup mini marshmallows

• Broken graham cracker pieces

Distribute evenly, but be careful not to crush the marshmallows too much!

7. Scoop and Decorate

Using a cookie scoop or tablespoon, portion the dough onto prepared baking sheets about 2 inches apart.
Top each cookie with extra marshmallows, chocolate chips, and graham cracker bits for a bakery-style look.

8. Bake

Bake for 12–14 minutes until the edges are golden and set but the centers are still soft.

Important: Do not overbake! Cookies will continue to firm up as they cool.

9. Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Common Mistakes to Avoid

• Overmixing: Leads to dense, tough cookies. Stir just until ingredients are combined.

• Overbaking: Watch closely! Remove when edges are set but centers are still slightly soft.

• Skipping Cooling Time: Letting cookies sit on the baking sheet helps them set without falling apart.

Fun Serving and Presentation Ideas

• Rustic Vibe: Arrange cookies on a wooden board lined with parchment.

• Drizzle Delight: Melt extra chocolate and drizzle over cooled cookies.

• Hot Chocolate Pairing: Serve with a steaming mug of cocoa for the ultimate cozy treat.

Recipe Variations and Swaps

Add Nuts: Stir in 1/2 cup of chopped pecans or walnuts for a crunchy contrast.
Change the Chocolate: Swap semi-sweet chips for dark chocolate or white chocolate.
Gluten-Free Version: Use a gluten-free flour blend and certified gluten-free graham crackers.

How to Store Pumpkin S’mores Cookies

• Room Temperature: Store cookies in an airtight container for up to 5 days.

• Freeze Dough Balls: Place scooped dough on a tray, freeze until firm, then transfer to a freezer bag. Bake from frozen by adding 1–2 extra minutes to baking time.

• Freeze Baked Cookies: Cool completely, then freeze in airtight containers for up to 2 months.

Equipment You’ll Need

• Mixing Bowls

• Hand Mixer or Stand Mixer

• Measuring Cups and Spoons

• Baking Sheets

• Parchment Paper

• Cookie Scoop or Spoon

• Wire Cooling Rack

Frequently Asked Questions (FAQ)

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

A: No—pumpkin pie filling contains added sugars and spices. Use 100% pure pumpkin puree for the best results.

Q: How do I make my cookies more chewy and less cakey?

A: Avoid overmixing your dough and do not overbake. Also, make sure you’re using only 1/2 cup of pumpkin—too much moisture leads to cakey cookies.

Q: Can I freeze the dough?

A: Absolutely! Scoop dough onto a tray, freeze, and then store in a freezer-safe bag. Bake directly from frozen as needed.

Printable Pumpkin S’mores Cookies Recipe

• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 30 minutes
• Yield: About 24 cookies

Ingredients

• 1 cup unsalted butter, softened

• 3/4 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1/2 cup pumpkin puree

• 1 large egg

• 1 teaspoon vanilla extract

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon pumpkin pie spice

• 1/2 teaspoon salt

• 1 cup chocolate chips

• 1 cup mini marshmallows

• 8 graham crackers, broken into pieces

• Optional: 1 teaspoon orange food coloring, extra chocolate chips for topping

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in pumpkin puree, egg, vanilla extract, and food coloring if using.

4. In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.

5. Gradually mix dry ingredients into wet until just combined.

6. Fold in chocolate chips, mini marshmallows, and graham cracker pieces.

7. Scoop dough onto baking sheets, spacing cookies 2 inches apart. Decorate with extra toppings.

8. Bake for 12–14 minutes until edges are set but centers are soft.

9. Cool on the sheet for 5 minutes, then transfer to wire racks.

Conclusion

Pumpkin S’mores Cookies are the perfect cozy treat to celebrate the changing leaves and crisp air of fall. With their soft, chewy texture and gooey s’mores goodness, they’re guaranteed to steal the show at any gathering!