Pumpkin S’mores Cookies bring cozy fall flavor to every soft, chewy bite. Plus, gooey marshmallows, melted chocolate, warm pumpkin spice, and crunchy graham crackers make these cookies hard to resist.
Table of Contents
Why You’ll Love These Pumpkin S’mores Cookies
Pumpkin S’mores Cookies combine two favorite treats in one cozy dessert. You get the warm flavor of pumpkin cookies along with everything you love about classic s’mores.
Plus, each cookie has soft centers, lightly golden edges, gooey marshmallows, and pockets of melted chocolate. Graham cracker pieces also add a little crunch to every bite.
Better yet, you only need about 20 minutes of prep. Then, after a quick bake, you will have 24 fluffy cookies ready for fall parties, family treats, or an after dinner sweet.
Ingredients for Pumpkin S’mores Cookies
Simple baking staples create the soft pumpkin cookie base. Meanwhile, chocolate, marshmallows, and graham crackers turn that base into a fun s’mores inspired treat.
Pumpkin Cookie Dough Ingredients
Unsalted butter gives the cookies richness and creates a tender texture. Room temperature butter also creams easily with the sugars.
Brown sugar adds moisture, sweetness, and a light caramel flavor. As a result, it helps keep the centers wonderfully chewy.
Granulated sugar adds sweetness and helps balance the extra moisture from the pumpkin.
Pumpkin puree gives Pumpkin S’mores Cookies their cozy pumpkin flavor and fluffy texture. However, choose plain 100% pumpkin puree rather than pumpkin pie filling.
Egg adds structure and richness. It also helps hold the cookie dough together.
Vanilla extract adds a sweet, warm background flavor that pairs especially well with pumpkin and chocolate.
All purpose flour creates the main structure of the dough. Therefore, measure it carefully so the cookies stay soft instead of dry.
Baking soda helps the cookies rise and spread as they bake.
Pumpkin pie spice adds the familiar warm spice flavor that makes these cookies taste perfect for fall.
Salt balances the sweetness and brings out the chocolate, pumpkin, and spice flavors.
Orange food coloring adds a brighter pumpkin color if you want it. However, you can skip it completely without changing the flavor.
S’mores Mix-Ins and Optional Toppings
Chocolate chips melt into rich pockets throughout the cookies. You can also press a few extra chips onto the tops before baking.
Mini marshmallows create the sweet, gooey s’mores texture. Plus, their soft centers pair beautifully with the chewy pumpkin dough.
Graham crackers add classic honey flavor and a contrasting crunch. Break them into small pieces so every cookie gets some.
For extra s’mores flavor, you can also top the dough with more chocolate chips, mini marshmallows, and crushed graham crackers before baking.
How to Make Pumpkin S’mores Cookies
These Pumpkin S’mores Cookies take about 20 minutes to prepare and around 12 to 14 minutes to bake. Therefore, you can have a batch ready in roughly 35 minutes.
Prepare the Oven and Baking Sheet
First, preheat your oven to 350°F. Then, line a large baking sheet with parchment paper so the cookies release easily after baking.
Cream the Butter and Sugars
Next, add the softened butter, brown sugar, and granulated sugar to a mixing bowl. Beat them together until the mixture looks light and fluffy.
This step adds air to the cookie dough. As a result, the finished cookies develop a wonderfully soft texture.
Add the Pumpkin and Wet Ingredients
Then, mix in the pumpkin puree, egg, and vanilla extract until everything comes together.
If you want brighter orange cookies, add a tiny amount of orange food coloring now. However, start small because you only need a little.
Mix the Dry Ingredients
Meanwhile, whisk the flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
Mixing these ingredients separately helps spread the baking soda and spices evenly throughout the dough.
Combine the Wet and Dry Ingredients
Next, gradually add the dry mixture to the pumpkin mixture. Stir only until you no longer see dry streaks of flour.
However, do not keep mixing once the dough comes together. Too much mixing can make your cookies firmer instead of tender and chewy.
Fold In the Chocolate, Marshmallows, and Graham Crackers
Now gently fold the chocolate chips, mini marshmallows, and broken graham cracker pieces into the dough.
Try to spread the mix ins throughout the dough. That way, each Pumpkin S’mores Cookie gets plenty of chocolate, marshmallow, and graham cracker goodness.
Scoop and Top the Cookie Dough
Then, scoop rounded tablespoons of cookie dough onto your prepared baking sheet. Leave about 2 inches between each mound so the cookies have room to spread.
For prettier cookies, press extra chocolate chips, mini marshmallows, and graham cracker pieces into the tops. This step also gives each cookie even more s’mores flavor.
Bake and Cool the Cookies
Bake the cookies for 12 to 14 minutes. Look for lightly golden edges while the centers still appear soft.
Next, leave the freshly baked cookies on the baking sheet for several minutes. Then, carefully move them to a wire rack and let them cool completely.
Tips for Soft and Chewy Pumpkin S’mores Cookies
Pumpkin adds plenty of moisture, so these cookies naturally stay softer than many traditional cookies. Still, a few simple tricks can help you get the best texture every time.
Use Pumpkin Puree, Not Pumpkin Pie Filling
Always choose 100% pumpkin puree for Pumpkin S’mores Cookies. Pumpkin pie filling already contains added sweeteners and spices, so it can change both the flavor and texture.
Also, check the can carefully before adding the pumpkin. Plain pumpkin puree gives you much more control over the sweetness and spice.
Avoid Overmixing the Cookie Dough
Mix the flour into the wet ingredients only until everything comes together. Then, stop mixing.
Otherwise, extra mixing can make the cookies tougher. Gentle mixing, however, helps create those soft, fluffy, chewy centers.
Keep Marshmallows from Melting Too Much
Mini marshmallows will melt and become gooey as the cookies bake. However, vegan mini marshmallows can hold their shape better if you want more visible marshmallow pieces.
Also, try pressing a few marshmallows into the tops right before baking. They create pretty toasted spots and make the s’mores flavor easy to see.
Let the Cookies Set Before Moving Them
Fresh Pumpkin S’mores Cookies feel delicate right after they leave the oven. Therefore, give them several minutes to firm up on the baking sheet.
Then, gently transfer them to a wire rack. As they cool, the centers set while staying soft and chewy.
Substitutions and Variations
You can easily change the chocolate, marshmallows, spices, or sugars to suit what you already have. Therefore, this recipe works well when your pantry looks a little different.
Chocolate Chip and Chocolate Chunk Options
Regular chocolate chips give you classic pockets of melted chocolate. However, chocolate chunks create larger, richer pools of chocolate.
You can also try white chocolate chips or another favorite baking chocolate. In fact, mixing two types of chocolate makes these cookies extra fun.
Marshmallow Substitutions
If you want marshmallows that hold their shape better, try vegan mini marshmallows.
However, you can leave the marshmallows out completely. Instead, add more chocolate chips for a simple pumpkin chocolate chip cookie with crunchy graham cracker pieces.
Pumpkin Pie Spice Alternatives
If you do not have pumpkin pie spice, use your favorite individual warm spices instead. Cinnamon, nutmeg, ginger, cloves, or allspice can all complement pumpkin.
Start gently with stronger spices such as cloves. Then, adjust the blend to match the cozy fall flavor you enjoy.
Sugar and Food Coloring Options
A mixture of brown and white sugar gives these cookies a lovely balance of moisture and sweetness. However, you can use only one type if that works better for you.
Orange food coloring remains completely optional. If you use it, add a tiny amount at a time until you reach the color you like.
How to Serve Pumpkin S’mores Cookies
Serve Pumpkin S’mores Cookies at room temperature for an easy fall dessert. However, I especially love them slightly warm because the chocolate turns melty and the marshmallows become wonderfully gooey again.
They also taste delicious with cold milk, hot chocolate, or coffee. Plus, their pumpkin color and s’mores toppings make them a fun choice for Halloween parties, fall gatherings, and cozy movie nights.
For a simple dessert plate, serve one or two cookies while they still feel slightly warm. Then, watch those soft marshmallow and chocolate centers disappear quickly.
Each serving contains about 232 calories, 31 grams of carbohydrates, 2 grams of protein, and 12 grams of fat. It also contains about 18 grams of sugar, 1 gram of fiber, and 133 milligrams of sodium.
How to Store and Freeze Pumpkin S’mores Cookies
These cookies taste wonderful fresh, but you can also store or freeze them. As a result, they work nicely when you want to prepare a fall dessert ahead of time.
Storing Baked Cookies
Keep cooled Pumpkin S’mores Cookies in an airtight container at room temperature for 2 to 3 days.
For longer storage, refrigerate them for up to 1 week. However, let chilled cookies come closer to room temperature before serving for a softer texture.
Freezing Cookie Dough
You can freeze unbaked cookie dough for up to 1 year. Therefore, you can keep some on hand when a sudden pumpkin cookie craving hits.
For easier baking later, portion the dough before freezing it. Then, store the portions securely in a freezer safe container.
Freezing and Thawing Baked Cookies
Baked Pumpkin S’mores Cookies can stay frozen for up to 4 months. First, let the cookies cool completely before packing them for the freezer.
When you want to serve them, thaw the frozen cookies overnight in the refrigerator. Then, bring them to room temperature or warm them briefly.
How to Reheat for Gooey S’mores Cookies
A little warmth brings the s’mores texture back to life. Therefore, warm a cookie briefly until the chocolate softens and the marshmallows turn gooey.
However, avoid heating it too long. You want a warm, soft cookie rather than an overly hot or dry one.
Pumpkin S’mores Cookies FAQs
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, plain pumpkin puree works best for Pumpkin S’mores Cookies. Pumpkin pie filling contains extra sugar and spices, which can change the flavor and texture of your cookie dough.
Why Are My Pumpkin Cookies So Soft?
Pumpkin contains plenty of moisture, so pumpkin cookies naturally have a soft, fluffy texture. Also, brown sugar adds more moisture and helps create chewy centers.
How Do I Keep Marshmallows from Melting in the Oven?
Marshmallows naturally melt during baking, which creates the gooey s’mores texture. However, vegan mini marshmallows may keep their shape better.
Can I Make Pumpkin S’mores Cookie Dough Ahead of Time?
Yes. You can prepare the cookie dough ahead and freeze it for later.
Other Recipes You May Enjoy
If these Pumpkin S’mores Cookies put you in the mood for more cozy sweets, try a few of these easy desserts next:
- easy pumpkin pie cupcakes for another cozy pumpkin treat.
- soft and chewy chocolate chip cookies when you crave a classic chocolate filled cookie.
- the best soft sugar cookie bars for a simple, tender dessert bar.
- easy graham cracker crust dessert when you have extra graham crackers in the pantry.
- creamy marshmallow and graham cracker dessert for another fun way to enjoy that familiar flavor combination.
- easy chocolate cookie cake when you need a shareable chocolate dessert.
Final Thoughts
Pumpkin S’mores Cookies bring pumpkin, warm spices, chocolate, marshmallows, and graham crackers together in one soft and chewy fall treat. Plus, they take only about 35 minutes from start to finish.
I love how every bite feels a little different. Sometimes you get melted chocolate, while the next bite brings gooey marshmallow or a crunchy graham cracker piece.
So, serve them warm when you want that classic gooey s’mores texture. You can also find more sweet recipe inspiration on Ellie’s Microwave Recipes Pinterest.
Pumpkin S’mores Cookies
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- electric mixer
- Whisk
- Cookie scoop or tablespoon
- Wire cooling rack
Ingredients
- 1 cup unsalted butter, room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 teaspoon orange food coloring, optional
- ½ cup additional chocolate chips, optional topping
- additional mini marshmallows, optional topping
- crushed graham crackers, optional topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the pumpkin puree, egg, vanilla extract, and optional orange food coloring until combined.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet mixture just until incorporated. Avoid overmixing the cookie dough.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces until evenly distributed.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Press extra chocolate chips, mini marshmallows, and crushed graham cracker pieces into the tops, if desired.
- Bake for 12 to 14 minutes, until the edges turn golden while the centers remain soft.
- Let the cookies cool on the baking sheet for several minutes so they can firm up. Then transfer them to a wire rack and cool completely. Serve at room temperature or warm briefly for gooey chocolate and marshmallows.
