Why You’ll Love Pumpkin Smores Cookies

Combines the irresistible flavors of pumpkin pie and gooey s’mores in every bite
Perfectly soft, moist cookies with chewy edges and melty chocolate
Features nostalgic marshmallow and graham cracker crunch for a unique twist
Easy to make ahead and customize with your favorite add-ins
Ideal for fall gatherings, holiday cookie platters, or cozy nights in
Family-friendly recipe that’s fun for kids and adults alike

Ingredients for Pumpkin Smores Cookies

To make the best Pumpkin S’mores Cookies, you’ll need a blend of pantry staples and s’mores-inspired extras to bring the classic campfire treat into cookie form. Here’s everything you’ll need:

1 cup unsalted butter, at room temperature

(Butter provides a rich, tender crumb and deep flavor—always use unsalted for best control over saltiness.)

¾ cup brown sugar, packed

(The brown sugar adds chewiness and a subtle molasses note that works beautifully with pumpkin.)

¼ cup granulated sugar

(Provides balanced sweetness and supports cookie structure.)

½ cup pumpkin puree

(Pumpkin adds moisture, texture, and vibrant color—make sure to use pure pumpkin, not pie filling.)

1 large egg

(For binding and extra richness.)

1 teaspoon vanilla extract

(Complements the pumpkin and ties all flavors together.)

2 ¼ cups all-purpose flour

(Builds the cookie’s backbone—sift if you want an extra light texture.)

1 teaspoon baking soda

(For just the right amount of lift and spread.)

1 teaspoon pumpkin pie spice

(A signature blend of cinnamon, nutmeg, ginger, and allspice for warm autumn flavor.)

½ teaspoon salt

(Essential for balance and to heighten sweet and spicy notes.)

1 cup chocolate chips

(Semi-sweet is classic, but you can also use dark or milk chocolate depending on your preference.)

1 cup mini marshmallows

(For gooey, melty pockets just like traditional s’mores.)

8 graham crackers, broken into small pieces

(Provide the classic crunch and toasty flavor of s’mores.)

1 teaspoon orange food coloring (optional)

(Boosts the pumpkin hue for ultra-festive cookies.)

Optional toppings:
½ cup extra chocolate chips
Mini marshmallows
Graham crackers, crushed

(For added visual appeal and extra texture—sprinkle these on before baking for bakery-style results!)

Necessary Tools

Before you get started on your Pumpkin S’mores Cookies journey, it’s helpful to gather the right kitchen tools. Here’s what you’ll need to bake these cookies with ease:

Stand mixer or hand mixer

(To cream butter and sugars to the perfect texture. A wooden spoon works in a pinch if you’re up for an arm workout!)

Mixing bowls

(At least two—one for the wet ingredients, one for dry.)

Silicone spatula or wooden spoon

(For scraping, folding, and mixing in your add-ins.)

Measuring cups and spoons

(Accurate measuring ensures the best result—level off your flour for consistency.)

Baking sheets

(Line with parchment paper or a silicone baking mat for easy cleanup and perfect cookie bottoms.)

Parchment paper or silicone mat

(Non-stick and ensures even baking without burnt bottoms.)

Cooling rack

(Essential for helping cookies firm up after baking and preventing soggy bottoms.)

Cookie scoop (optional)

(Helps portion dough for uniform, bakery-worthy cookies.)

Knife or rolling pin

(To break graham crackers into pieces—no need for perfection here, rustic is best.)

Ingredient Additions & Substitutions

One of the best aspects of baking Pumpkin S’mores Cookies is their flexibility. Whether you need to make adjustments for dietary preferences, allergy concerns, or just to suit what’s in your pantry, these cookies are endlessly adaptable:

Butter:

If you don’t have unsalted butter, you can use salted—simply reduce the added salt by half. For a dairy-free version, substitute with a non-dairy butter alternative or solid coconut oil (expect a mild coconut flavor).

Sugar:

Out of brown sugar? Make a quick substitute by mixing granulated sugar with a tablespoon of molasses for each cup of brown sugar needed. Coconut sugar will also work for a less-refined option.

Egg:

For egg-free cookies, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set for 5 minutes) or use commercial egg replacers available in most grocery stores.

Pumpkin Puree:

You can swap in sweet potato or butternut squash puree if you’re out of pumpkin—they’ll add similar moisture and color. Canned versus homemade pumpkin puree both work; just make sure it’s not pumpkin pie filling, which contains extra sugar and spices.

Pumpkin Pie Spice:

Don’t have the blend on hand? Make your own: combine ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, and ⅛ tsp allspice for this recipe, or adjust to taste.

Flour:

Whole wheat pastry flour can substitute for all-purpose to add a nutty depth and a little extra fiber. For gluten-free cookies, use a 1:1 gluten-free all-purpose flour mix.

Chocolate Chips:

Dark chocolate chips or white chocolate chips both offer unique flavor twists. Try butterscotch or peanut butter chips for even more variety.

Marshmallows:

Regular mini marshmallows are a must here, but swap in vegan marshmallows for a plant-based cookie.

Graham Crackers:

If you need gluten-free cookies, use gluten-free graham crackers—they’re widely available in specialty aisles or online.

Food Coloring:

This is purely optional! Natural food dyes (like annatto or turmeric) offer a subtle orange tint, or simply skip the food coloring altogether—the natural color from the pumpkin is lovely.

Extra Add-Ins:

Chopped pecans or walnuts add nuttiness and crunch. A sprinkle of flaky sea salt on top before baking brings out the flavors even more.

No matter your needs, there’s a way to make Pumpkin S’mores Cookies that fits your preferences and lifestyle.

How to Make Pumpkin S’mores Cookies

Baking Pumpkin S’mores Cookies is a fun and gratifying kitchen adventure, suitable for beginner and seasoned bakers alike. Here’s a step-by-step breakdown so you can create cookies with perfectly gooey centers and irresistible autumnal flavor.

Step 1: Cream the Butter and Sugars

In a large bowl (or stand mixer), beat together the softened unsalted butter, brown sugar, and granulated sugar until pale and fluffy. This usually takes about 2-3 minutes on medium speed, creating a light, creamy texture that ensures even baking and chewiness.

Step 2: Add Wet Ingredients

Mix in the pumpkin puree, egg, and vanilla extract. Beat until fully combined. If you’re using orange food coloring for extra seasonal flair, add it now! The mixture might look a little curdled—don’t worry, once you add the flour, it quickly comes together.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually add these dry ingredients into the wet mixture. Beat on low or stir gently until just combined—over-mixing can cause tough cookies.

Step 4: Fold in the S’mores Mix-Ins

Gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces using a spatula or wooden spoon. Make sure they’re evenly distributed, so every bite is packed with classic s’mores goodness.

Step 5: Chill the Dough (Optional but Recommended)

For extra thick, chewy cookies and to prevent overly flat cookies, cover the dough and chill for at least 30 minutes (or up to overnight) in the refrigerator.

Step 6: Preheat & Prepare Baking Sheet

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy release. Use a cookie scoop or tablespoon to portion dough balls onto the tray, spacing them about 2 inches apart.

Step 7: Add Toppings

For that iconic s’mores-cookie look, press a few extra mini marshmallows, chocolate chips, or bits of graham crackers into the top of each dough ball before baking.

Step 8: Bake

Bake in the preheated oven for 10–12 minutes, or until the edges are just starting to turn golden brown. The centers should still appear slightly soft—they’ll set as the cookies cool.

Step 9: Cool & Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up and ensures the marshmallows don’t stick. Serve warm for the gooiest experience, or cool completely for chewier cookies.

Serving Suggestions

Pumpkin S’mores Cookies are showstoppers for just about any fall or winter occasion. Here are a few creative ways to serve and enjoy them:

Serve warm straight from the oven with a cold glass of milk or steaming mug of hot chocolate—classic comfort food at its finest.
Stack them high on a rustic platter for friends and family gatherings, Halloween parties, or Thanksgiving dessert trays.
Pair with a pumpkin spice latte or spiced apple cider for a truly decadent fall treat.
Pack into lunchboxes or picnic baskets for a sweet surprise on crisp autumn afternoons.
Turn them into ice cream sandwiches by sandwiching a scoop of vanilla or chocolate ice cream between two cookies. For an ultra-gourmet touch, roll the edges in mini chocolate chips or crushed graham crackers.
Gift-wrap a batch for hosts, teachers, or neighbors—they’ll be everyone’s new favorite seasonal treat!

Pro Tips & Tricks

Elevate your Pumpkin S’mores Cookies with these savvy baking secrets:

Always use room temperature butter—it creams more easily and creates a fluffier dough for soft, tender cookies.
Drain excess moisture from your pumpkin puree with a paper towel if it looks especially watery. Too much moisture can lead to overly cakey cookies.
Don’t skip chilling the dough! This crucial step minimizes spreading and gives you cookies with crisp edges and gooey centers.
Use a cookie scoop for uniform cookies that bake evenly.
Want extra gooey marshmallow pockets? Reserve a few marshmallows to press into the top of each dough ball just before baking.
Watch the oven closely: remove the cookies while the centers look ever-so-slightly underdone. The residual heat will finish baking them to soft perfection.
For an Instagrammable finish, sprinkle a little flaky sea salt on top right after baking!
If baking at altitude, reduce baking soda by ¼ teaspoon and add a tablespoon of extra flour.
Experiment with different chocolate varieties—milk, semi-sweet, or even a mix for flavor complexity.

Storage Instructions

Pumpkin S’mores Cookies stay soft and delicious for days if stored properly:

Store in an airtight container at room temperature for up to 4–5 days. Place sheets of wax paper or parchment between layers to prevent sticking, especially with the marshmallows.
For longer storage, freeze baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, or reheat in a low oven for that “freshly baked” experience.
You can also freeze unbaked cookie dough balls. Arrange on a baking sheet, freeze until firm, then transfer to a zip-top bag. Bake straight from frozen, adding an extra minute or two to the bake time as needed.

General Information

Pumpkin S’mores Cookies are a twist on two classic treats—s’mores and pumpkin spice cookies—designed to evoke the best flavors of fall. Perfect for family baking projects, classroom treats, or sharing at a seasonal celebration, they blend nostalgia and creativity in one delicious package. While traditional s’mores require a campfire, these cookies bring all those gooey, chocolatey, crunchy elements indoors, any time of year.

These cookies are vegetarian, and with a few simple modifications (use dairy-free butter, egg substitutes, and vegan marshmallows), they can easily be adapted to suit dairy-free or vegan diets. If allergies are a concern, substitute gluten-free flour and graham crackers to make them celiac-safe.

The combination of warming spices, pumpkin, and s’mores elements makes these cookies truly unique—guaranteed to spark conversation and compliments wherever you bring them.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can throw off the balance and texture of your cookie dough.

Are these cookies supposed to be soft?

Yes! Pumpkin S’mores Cookies are naturally soft and chewy thanks to the pumpkin puree. If you prefer slightly crispier cookies, bake for an extra 1–2 minutes.

Can I make the dough ahead of time?

Absolutely. Chilling the dough helps the flavors develop and prevents spreading. You can refrigerate the dough for up to 24 hours before baking or freeze it for longer storage.

Can I double the recipe?

Yes! Double all ingredients, and bake in batches. This recipe scales beautifully, making it perfect for holiday baking marathons.

Will the marshmallows melt too much in the oven?

Mini marshmallows will melt and caramelize slightly, creating gooey little pockets. If you prefer larger marshmallow bites, add a few to the tops just before baking.

How do I keep the cookies from sticking?

Line your baking sheets with parchment paper or silicone mats for easy cookie removal. Let cookies cool a few minutes before transferring.

Can I make these gluten-free?

Of course! Substitute a measure-for-measure gluten-free flour blend and use gluten-free graham crackers.

Can I add nuts or other mix-ins?

Definitely. Add ½ cup chopped pecans, walnuts, or even white chocolate chips for extra flavor and texture.

Conclusion

With their warm, pumpkin-spiced centers, gooey marshmallow bursts, and chocolatey, graham-cracker crunch, Pumpkin S’mores Cookies are the ultimate way to celebrate fall. They’re the perfect treat for sharing, gifting, or simply indulging during quiet, cozy nights in. Bake up a batch, pour yourself something warm, and let the scent of autumn fill your kitchen—one delicious cookie at a time.

Nutritional Information

Each Pumpkin S’mores Cookie (based on standard portion, about 24 cookies per batch) contains an estimated:

Calories: ~180 kcal
Protein: 2g
Carbohydrates: 26g (includes naturally occurring sugars from pumpkin and marshmallows)
Total Fat: 8g (primarily from butter and chocolate chips)
Saturated Fat: 5g
Fiber: 1g
Sugar: 14g
Sodium: 90mg

Nutritional values may vary based on ingredient brands and any substitutions used. For lighter cookies, try reducing the chocolate chips or using lower-sugar marshmallows. For a fiber and protein boost, opt for whole wheat pastry flour or add a tablespoon of ground flaxseed. Enjoy them as a fun seasonal treat—after all, the best part of fall is savoring every delicious moment!

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