Pumpkin S’mores Cookies are a fun twist on the classic campfire treat everyone loves. These cookies come soft and chewy with cozy pumpkin flavor, melty marshmallows, gooey chocolate, and a little crunch from graham crackers all mixed in. They’re like a campfire party in every bite!
I always look forward to making these when the weather starts to cool down because they bring that warm, comforting feeling right to your kitchen without needing a fire. I like to press a few extra marshmallows and chocolate chips on top before baking to get them extra melty and delicious. It’s such a simple way to get that s’mores magic in cookie form.
These cookies are perfect with a glass of cold milk or a warm cup of tea. I like to share them at family gatherings or just keep a batch ready for snack time—the mix of pumpkin spice and sweet s’mores flavors makes everyone smile. If you love pumpkin and can’t resist chocolate and marshmallows, these will quickly become your new favorite treat!
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and that warm fall flavor. Use canned pumpkin puree for consistency. If you want a twist, try sweet potato puree—it works well too!
Graham Cracker Crumbs: They give that classic s’mores crunch and flavor. If you don’t have graham crackers, digestive biscuits or even crushed vanilla wafers can substitute nicely.
Chocolate: I usually use milk chocolate chunks for creaminess, but semi-sweet or dark chocolate gives a richer bite if you prefer less sweetness. Chocolate chips work fine too.
Mini Marshmallows: These melt perfectly on top to get that gooey s’mores feel. If you only have large marshmallows, cut them into smaller pieces before adding.
How Can You Get Soft, Chewy Pumpkin S’mores Cookies with Toasted Marshmallows?
Timing and temperature are key to soft cookies with toasted marshmallows. Here’s what I do:
- Preheat your oven to 350°F (175°C). A moderate temperature helps cookies cook evenly without hardening.
- Don’t overmix the dough—combine wet and dry ingredients just until mixed. This keeps the texture tender.
- Press extra chopped chocolate and marshmallows on top of each cookie dough ball. This helps the marshmallows toast beautifully on the surface.
- Bake for 12-14 minutes. Watch closely—the edges should be set while the center stays soft and marshmallows start to brown.
- Let cookies cool on the baking sheet for 5 minutes before moving. This helps them set up without losing softness.
Following these tips will give you that perfect balance of soft pumpkin cookie and melty, slightly toasted s’mores toppings every time.
Equipment You’ll Need
- Baking sheets – sturdy and flat to hold your cookies without warping.
- Parchment paper – prevents sticking and makes cleanup easier.
- Mixing bowls – one large for wet and dry ingredients, makes mixing simple.
- Electric mixer or hand mixer – helps cream butter and sugar smoothly.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cookie scoop or tablespoon – shapes even cookies so they bake uniformly.
- Wire rack – perfect for cooling cookies without sogginess.
Flavor Variations & Add-Ins
- Swap milk chocolate for dark chocolate chunks to add a deeper, less sweet flavor.
- Add chopped toasted pecans or walnuts for a crunchy texture contrast.
- Stir in a teaspoon of espresso powder to enhance the chocolate’s richness.
- Mix in dried cranberries for a tart pop that pairs well with pumpkin spices.
Pumpkin S’mores Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups graham cracker crumbs (about 15 full sheets, finely crushed)
For The Toppings:
- 1 ½ cups chopped chocolate bars or chocolate chunks (milk or semi-sweet)
- 1 ½ cups mini marshmallows
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-14 minutes to bake—perfect for a quick and cozy fall treat. Cooling time adds another 5 minutes, so plan for around 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy using a hand or stand mixer. Beat in the egg, egg yolk, vanilla extract, and pumpkin puree until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add this dry mix to the wet ingredients and stir just until combined. Fold in the graham cracker crumbs evenly.
3. Shape, Top, and Bake Your Cookies:
Using a cookie scoop or tablespoon, drop dough balls onto your prepared baking sheets about 2 inches apart. Press a few pieces of chopped chocolate and some mini marshmallows on top of each cookie dough ball to get that classic s’mores look and taste.
Bake in the preheated oven for 12-14 minutes. You want the cookies to be set but still soft in the center, with marshmallows toasted to a lovely golden brown.
4. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes to set up. Then transfer to a wire rack to finish cooling. Serve warm or at room temperature for a deliciously gooey pumpkin s’mores treat!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Cook and puree fresh pumpkin until smooth before measuring ½ cup for the recipe. Just be sure it’s well-drained to avoid adding extra moisture that could affect the cookie texture.
How Should I Store Leftover Pumpkin S’mores Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat gently for that gooey marshmallow goodness!
Can I Substitute the Graham Cracker Crumbs?
Definitely! If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers are tasty alternatives that maintain a similar crunch and sweetness.
How Do I Prevent Marshmallows from Burning?
Press marshmallows lightly onto the cookie dough and keep a close eye during baking. If marshmallows brown too quickly, try tenting the baking sheet loosely with foil for the last few minutes to prevent burning while the cookies finish baking.
