Introduction

Classic Pumpkin S’mores Cookies combine the warm flavors of pumpkin and pumpkin spice with the nostalgic taste of s’mores. These soft, gooey cookies are packed with chocolate chips, mini marshmallows, and crunchy graham crackers, making them a perfect treat for fall or anytime you crave a delicious autumn twist on a favorite dessert.

A close-up view of a single cookie featuring a textured golden-brown surface with visible melted white marshmallow patches and several large, shiny, dark brown chocolate chips scattered unevenly across the top. The cookie looks soft and slightly gooey, with a rough and craggy texture showing some areas where the marshmallow has melted into the dough, creating a contrast between the white marshmallow and rich chocolate chips. The background features a white marbled surface slightly out of focus, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1/2 cup pureed pumpkin
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup mini marshmallows
8 graham crackers, broken into small pieces
1 tsp orange gel coloring (optional)
1/2 cup chocolate chips (for topping)
Additional mini marshmallows (for topping)
Extra crushed graham crackers (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This aerates the batter for tender cookies.
Step 3: Beat in the pureed pumpkin, egg, and vanilla extract until well combined. If desired, add orange gel coloring for a festive look.
Step 4: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt to evenly distribute the ingredients.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing and keep the cookies soft.
Step 6: Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces. Save some mix-ins for topping the cookies before baking.
Step 7: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press additional marshmallows, chocolate chips, and graham cracker crumbs onto the tops for extra texture.
Step 8: Bake for 12 to 14 minutes, until the edges are golden but centers are still soft. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a stronger pumpkin flavor, add an extra 1/4 cup of pumpkin puree and adjust flour slightly if needed.
Substitute mini marshmallows with regular-sized marshmallows chopped into smaller pieces for gooey bites.
Use flavored chocolate chips like caramel or white chocolate to change up the flavor profile.
To make the cookies dairy-free, replace butter with coconut oil and use dairy-free chocolate chips and marshmallows.

Storage

Store pumpkin s’mores cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag or container for up to 1 month. To reheat, warm gently in the microwave for 10-15 seconds to enjoy the gooey texture.

How to Serve

The image shows a close-up of a single cookie with a soft, golden-brown base texture. It has melted, dark brown chocolate chips scattered across the top, some of them slightly shiny and glossy. Pockets of white, fluffy marshmallow are also visible, blending smoothly with the cookie dough and chocolate. The cookie looks warm and moist, with a slightly uneven but inviting surface. The background is a white marbled texture, creating a clean and simple setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly in this recipe and saves preparation time.

Why are my cookies spreading too much?

Make sure your butter is softened but not melted and avoid overmixing the dough. Also, chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Classic Pumpkin S’mores Cookies Recipe

Print Recipe

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4.9 from 117 reviews

Classic Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and pumpkin spice with the nostalgic taste of s’mores. These soft, chewy cookies are packed with semisweet chocolate chips, mini marshmallows, and crunchy graham cracker pieces, finished with gooey marshmallows and extra chocolate chips on top for a festive fall treat.

Author: Lena
Prep Time: 8 minutes
Cook Time: 14 minutes
Total Time: 22 minutes
Yield: 24 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookie Dough:

1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1/2 cup pureed pumpkin
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt

For the Mix-ins:

1 cup semisweet chocolate chips
1 cup mini marshmallows
8 graham crackers, broken into small pieces
1 tsp orange gel coloring (optional)

For the Toppings:

1/2 cup chocolate chips
Additional mini marshmallows
Extra crushed graham crackers

Instructions

Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and make cleanup easier.
Cream the Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and white sugar using a mixer or by hand until the mixture is light and fluffy. This aerates the batter and helps create a tender cookie texture.
Add Wet Ingredients: Beat in the pureed pumpkin, egg, and vanilla extract to the creamed mixture until well combined. If desired, add the orange gel coloring now for a festive orange hue.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until evenly mixed. This ensures even distribution of leavening and spices.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to maintain a soft cookie texture.
Fold in S’mores Mix-ins: Gently fold in the semisweet chocolate chips, mini marshmallows, and graham cracker pieces using a spatula, incorporating all the signature s’mores flavors evenly throughout the dough.
Portion and Top Cookie Dough: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. Press additional mini marshmallows, chocolate chips, and crushed graham crackers on top of each dough ball for added texture and ooey-gooeyness.
Bake and Cool Cookies: Bake in the preheated oven for 12 to 14 minutes until the edges are golden but centers remain soft. Allow the cookies to cool on the baking sheet for a few minutes to set before transferring to a wire rack to cool completely. Enjoy warm for maximum gooey texture.

Notes

For a more festive look, add orange gel coloring to the dough.
Do not overmix the dough to keep cookies soft and tender.
Pressing extra mix-ins on top before baking enhances texture and appearance.
Allow cookies to cool slightly on baking sheet before transferring to avoid breakage.
Enjoy cookies warm to experience gooey melted marshmallows and chocolate.

Keywords: pumpkin cookies, pumpkin s’mores cookies, fall desserts, pumpkin spice cookies, s’mores treats, chocolate chip cookies