Pumpkin S’mores Cookies Recipe

Introduction

These Pumpkin S’mores Cookies bring together the cozy flavors of pumpkin spice and classic s’mores ingredients for a delicious fall treat. Soft, chewy, and packed with chocolate, marshmallows, and graham crackers, they’re perfect for sharing or enjoying with a warm drink.

Ingredients

• 1 cup unsalted butter (at room temperature)
• ¾ cup brown sugar (packed)
• 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 food coloring (orange, optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet 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. Add the orange food coloring here if you choose to use it.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over mixing to keep the cookies tender.
6. Step 6: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Press a few extra marshmallows, chocolate chips, and/or graham cracker pieces onto the top of each cookie dough ball.
9. Step 9: Bake for 12 to 14 minutes, or until the edges are golden and the centers are still soft.
10. Step 10: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Step 11: Serve the pumpkin s’mores cookies at room temperature and enjoy!

Tips & Variations

• For extra gooey marshmallows, add a few more on top right before baking.
• Substitute dairy-free butter and vegan marshmallows to make these cookies vegan.
• Try adding chopped nuts like pecans or walnuts for added texture.
• If you prefer fewer marshmallows, reduce the amount to avoid them burning during baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for 10–15 seconds to soften the 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 canned pumpkin pie filling contains added spices and sugars that can alter the cookie’s flavor and texture.

Will the marshmallows melt completely in the cookies?

The mini marshmallows in the dough will soften and create gooey pockets, while the ones pressed on top will toast slightly, adding a delicious contrast.

Pumpkin S’mores Cookies Recipe

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★★★★★

4.6 from 114 reviews

Delightfully soft and chewy Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with classic s’mores ingredients like chocolate chips, mini marshmallows, and graham crackers. Perfect for autumn gatherings or anytime you crave a nostalgic twist on traditional cookies.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 27-29 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

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

Dry Ingredients

• 2 ¼ Cups all-purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon pumpkin pie spice
• ½ Teaspoon salt

Add-ins

• 1 Cup chocolate chips
• 1 Cup mini marshmallows
• 8 graham crackers (broken into small pieces)
• Additional chocolate chips, mini marshmallows, and crushed graham crackers for topping

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter with the brown and granulated sugars until the mixture becomes light, fluffy, and well combined, which usually takes about 2-3 minutes.
3. Add pumpkin and egg: Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated. If using, add the orange food coloring at this step to enhance the cookie’s festive look.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening agent and spices.
5. Mix dry into wet: Slowly add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make the cookies tough.
6. Fold in add-ins: Gently fold the chocolate chips, mini marshmallows, and broken graham cracker pieces into the cookie dough to spread them evenly.
7. Form cookies: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Add toppings: Press a few extra chocolate chips, mini marshmallows, and graham cracker pieces on top of each dough ball to create a visually appealing and flavorful crust.
9. Bake: Place the baking sheet in the oven and bake for 12 to 14 minutes, or until the edges are golden brown but the centers remain soft and chewy.
10. Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
11. Serve: Enjoy these pumpkin s’mores cookies at room temperature for the best taste and texture.

Notes

• For a stronger pumpkin flavor, use canned pumpkin puree rather than pumpkin pie filling.
• Ensure butter is at room temperature to achieve a creamy mixture when creaming with sugars.
• Do not overmix the dough once adding dry ingredients to keep cookies tender.
• Using parchment paper or silicone baking mats helps prevent cookies from sticking.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Orange food coloring is optional but adds a fun seasonal touch to the cookies.

Keywords: Pumpkin S’mores Cookies, pumpkin spice cookies, s’mores dessert, fall cookies, chocolate chip pumpkin cookies, marshmallow cookies