Pumpkin Smores Cookies – Fall Favorite

Pumpkin Smores Cookies are what I reach for when I want a taste of autumn with a twist. These cookies bring together two beloved treats: the warm, spiced comfort of pumpkin cookies and the gooey, toasted delight of s’mores. The pumpkin puree makes them wonderfully soft and moist, a perfect base for the bits of graham cracker and melted chocolate chips. I love how the mini marshmallows puff up and get those lovely little toasted spots in the oven, mimicking a campfire roast. They’re not just for Halloween or Thanksgiving; they’re great for any fall get-together or when you just need a serious cookie craving satisfied. This recipe is straightforward, and the result is a cookie that’s both familiar and excitingly new, capturing the best of cozy fall flavors and campfire nostalgia in every single bite. You’ll find yourself making batch after batch.

Pumpkin S’mores Cookies

These cookies capture the essence of autumn campfires and cozy nights in. Imagine the soft chewiness of a pumpkin cookie meeting the melty goodness of a s’more, all in one bite. That’s what we’re going for here. The pumpkin puree adds a wonderful moisture and a subtle spice, while the graham cracker pieces and chocolate chips bring in all the classic s’more elements. And of course, the mini marshmallows toast up beautifully in the oven, just like they would over an open flame. They are fantastic for Halloween parties, Thanksgiving gatherings, or simply when you crave a truly unique cookie experience.

Ingredients:

• 1 Cup unsalted butter (at room temperature)
• ¾ Cup brown sugar (packed)
• ¼ Cup granulated sugar
• ½ Cup pumpkin puree (make sure it’s plain pumpkin puree, not pumpkin pie filling)
• 1 egg (large)
• 1 Teaspoon vanilla extract
• 2 ¼ Cups all-purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon pumpkin pie spice (you can also make your own with cinnamon, ginger, nutmeg, and cloves)
• ½ Teaspoon salt
• 1 Cup chocolate chips (semi-sweet or milk chocolate work well)
• 1 Cup mini marshmallows
• 8 graham crackers (broken into small pieces, about ½ inch chunks)
• 1 Teaspoon food coloring (orange, optional – for a brighter pumpkin hue)
• ½ Cup chocolate chips (for extra chocolatey goodness, though some prefer to skip this for a cleaner s’more flavor)

Instructions:

1. Cream the Butter and Sugars:

   In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, packed brown sugar, and granulated sugar. You want this mixture to be light and fluffy. This usually takes about 2-3 minutes on medium speed. Creaming incorporates air, which helps with the cookie’s texture. Make sure your butter is truly at room temperature; if it’s too cold, it won’t cream properly, and if it’s melted, your cookies will spread too much. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

2. Incorporate Wet Ingredients:

   Add the pumpkin puree, large egg, and vanilla extract to the creamed butter and sugar mixture. If you’re using the orange food coloring, add it now. Beat on medium speed until everything is well combined and smooth. The mixture might look a little different due to the pumpkin puree, but that’s perfectly normal. Don’t overmix at this stage. Just ensure all the wet ingredients are fully incorporated into the base.

3. Combine Dry Ingredients and Add to Wet:

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Whisking helps distribute the leavening agent (baking soda) and spices evenly, preventing pockets of salt or baking soda in your cookies. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the flour; overmixing can develop the gluten too much, leading to tough cookies. Stop mixing as soon as you no longer see streaks of dry flour.

4. Fold in the Goodies:

   Gently fold in the 1 cup of chocolate chips and the broken graham cracker pieces using a spatula or wooden spoon. Imagine you’re folding clouds into the batter. We don’t want to break down the graham crackers too much, as we want those distinct little bits of crunch. If you are using the additional ½ cup of chocolate chips, fold them in now as well for an extra chocolatey punch throughout the cookie. The dough will be quite thick and studded with these delicious additions.

5. Chill and Shape the Dough:

   This is a key step for preventing excessive spreading and ensuring a thicker cookie. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 days. Chilling firms up the butter, which controls spread. Once chilled, you can scoop the dough. I like to use a medium cookie scoop (about 1.5 tablespoons) to ensure consistent cookie size. Roll each scoop into a ball and place them about 2 inches apart on a baking sheet lined with parchment paper.

6. Add Marshmallows and Bake:

   Before baking, gently press a few mini marshmallows onto the top of each cookie dough ball. Don’t press them too deeply, just enough so they adhere. You want them to puff up and slightly toast. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes. The edges should be lightly golden brown, and the centers should still look a little soft. The marshmallows will puff and turn golden. For an extra s’mores touch, you can briefly broil the cookies for the last 30-60 seconds (watch very carefully!) to get a more toasted marshmallow top, but this is entirely optional and requires supervision.

7. Cool and Enjoy:

   Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly. The residual heat will continue to cook them slightly. These cookies are best enjoyed the day they are made, but they can be stored in an airtight container at room temperature for up to 3 days. If they lose a bit of their chewiness, you can briefly warm them in the microwave for a few seconds.

Conclusion:

These Pumpkin Smores Cookies are a fantastic way to blend the best of fall baking with the fun of campfire treats. The combination of soft pumpkin cookie, melty chocolate, crunchy graham cracker, and toasted marshmallow is something special that everyone enjoys. They’re perfect for bringing to potlucks, sharing with neighbors, or just enjoying with a cup of warm cider on a cool evening. Don’t be afraid to get creative with the variations; the base cookie is so versatile. Try adding a sprinkle of cinnamon sugar on top before baking, or even a drizzle of extra melted chocolate once they’ve cooled a bit. Make them for your next fall gathering and watch them disappear!

Frequently Asked Questions:

Can I make these cookies ahead of time?

Yes, you can definitely make the dough for these Pumpkin Smores Cookies a day in advance. Once you’ve mixed everything and formed the dough balls, store them in an airtight container in the refrigerator. This can actually deepen the flavors. When you’re ready to bake, just take them out of the fridge, let them sit for a few minutes to warm up slightly, and then bake as directed. They also store well for a few days after baking, though the marshmallows can get a bit chewy over time.

What if I don’t have pumpkin pie spice?

No worries if you don’t have pre-made pumpkin pie spice. You can easily make your own blend. For one teaspoon of pumpkin pie spice, mix together ½ teaspoon of cinnamon, ¼ teaspoon of ginger, and a pinch each of nutmeg and cloves. This homemade blend will give your cookies that classic spiced flavor just like the store-bought version.

How do I get the marshmallows to toast nicely?

The key to nicely toasted marshmallows on these cookies is to watch them closely during the last few minutes of baking. They will puff up and start to brown on their own. If yours aren’t browning as much as you’d like, you can always pop them under the broiler for about 30 seconds to a minute, but be very careful as they can burn quickly. Keep the oven door ajar and watch them constantly during this step.

Pumpkin S’mores Cookies

Chewy pumpkin cookies filled with chocolate chips and gooey marshmallows, reminiscent of classic s’mores.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
About 24 cookies

Ingredients

• 1 Cup unsalted butter (at room temperature)
• ¾ Cup brown sugar (packed)
• ¼ Cup granulated sugar
• ½ Cup pumpkin puree
• 1 egg (large)
• 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 food coloring (orange, optional)
• ½ Cup chocolate chips

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2
   In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3
   Beat in the pumpkin puree, egg, and vanilla extract until well combined.
4. Step 4
   In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the first cup of chocolate chips and the optional orange food coloring.
6. Step 6
   Drop rounded tablespoons of dough onto the prepared baking sheets. Gently press a few mini marshmallows and graham cracker pieces into the top of each cookie. Sprinkle the remaining ½ cup chocolate chips over the cookies.
7. Step 7
   Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The marshmallows will puff up and get slightly toasted.
8. Step 8
   Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.