Pumpkin S’mores Cookies: The Ultimate Fall Dessert Recipe

Introduction

These Pumpkin S’mores Cookies combine the cozy flavors of fall with the nostalgic taste of a campfire treat. Soft pumpkin-spiced cookie bases are topped with melty marshmallows, chocolate chips, and crunchy graham cracker crumbs for the ultimate seasonal dessert.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups mini marshmallows
• 1/2 cup graham cracker crumbs (about 7-8 graham crackers)

Instructions

1. Step 1: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
2. Step 2: Beat in the vanilla extract and then the egg until fully combined, scraping down the sides of the bowl as needed.
3. Step 3: Add the pumpkin puree and mix just until combined, avoiding overmixing.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Step 6: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
7. Step 7: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
8. Step 8: Scoop rounded tablespoons of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Step 9: Gently press a few chocolate chips into the top of each cookie dough ball.
10. Step 10: Bake for 8-10 minutes, or until edges are lightly golden and centers are set.
11. Step 11: Immediately remove from oven and sprinkle mini marshmallows and graham cracker crumbs over each cookie.
12. Step 12 (Optional): For toasted, gooey marshmallows, broil the cookies for 1-2 minutes. Keep a close watch to prevent burning and keep the oven door slightly ajar.
13. Step 13: Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• If you prefer less spice, reduce the cinnamon and cloves slightly.
• Substitute dark chocolate chips for a richer chocolate flavor.
• Chilling the dough helps prevent spreading and keeps cookies thick and soft.
• For extra crunch, add chopped nuts like pecans or walnuts to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows fresh and soft, avoid stacking cookies tightly. Reheat gently in a microwave for 10-15 seconds if you want warm, gooey marshmallows before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugars and spices that can affect the texture and taste of the cookies.

How do I prevent the marshmallows from burning under the broiler?

Keep the oven door slightly open and watch the cookies closely—broiling only for 1-2 minutes is enough to toast the marshmallows without burning them.

Pumpkin S’mores Cookies: The Ultimate Fall Dessert Recipe

Print Recipe

★★★★★

4.5 from 75 reviews

These Pumpkin Smores Cookies combine the cozy flavors of fall with the classic campfire treat! Soft, pumpkin-spiced cookie dough is baked to perfection, then topped with gooey mini marshmallows, melty chocolate chips, and crunchy graham cracker crumbs for the ultimate seasonal dessert.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup pumpkin puree (not pumpkin pie filling)

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Toppings

• 1 cup semi-sweet chocolate chips
• 1 1/2 cups mini marshmallows
• 1/2 cup graham cracker crumbs (about 7–8 graham crackers)

Instructions

1. Cream the Butter and Sugars: In a large bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and light brown sugar together using a paddle attachment until the mixture is light and fluffy, which should take about 3 to 5 minutes.
2. Add Vanilla and Egg: Add the vanilla extract and then the egg to the creamed mixture, beating until well combined. Scrape down the sides of the bowl to ensure even mixing.
3. Incorporate the Pumpkin Puree: Mix in the pumpkin puree gently until just incorporated; avoid overmixing to keep the batter light.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly blended.
5. Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry mixture to the wet pumpkin mixture while mixing on low speed. Stir just until combined to prevent overworking the dough.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step firms up the dough for easier handling and better texture.
7. Preheat Oven and Prepare Baking Sheets: Heat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
8. Scoop the Dough: Use a tablespoon or small cookie scoop to place rounded portions of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart for spreading.
9. Press in Chocolate Chips: Lightly press a few semi-sweet chocolate chips into the top of each dough ball to embed them partially.
10. Bake the Cookies: Bake the cookies for 8 to 10 minutes until the edges turn lightly golden and the centers are set but still soft.
11. Add Marshmallows and Graham Cracker Crumbs: Immediately after removing from the oven, sprinkle mini marshmallows and graham cracker crumbs generously over the top of each cookie.
12. Broil Briefly (Optional): For toasted marshmallows, place the baking sheets under the broiler for 1 to 2 minutes. Keep the oven door slightly open and watch carefully to avoid burning.
13. Cool and Enjoy: Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, allowing the toppings to set.

Notes

• Do not use pumpkin pie filling, only pumpkin puree for best texture and flavor.
• Chilling the dough ensures the cookies hold their shape and enhances flavor.
• Broiling the marshmallows is optional but adds a delicious toasted finish reminiscent of classic s’mores.
• Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Keywords: pumpkin cookies, smores cookies, fall dessert, pumpkin dessert, chocolate chip cookies, marshmallow cookies, graham cracker cookies, autumn treats