Introduction

These Easy Pumpkin S’mores Cookies combine the cozy flavors of fall with the nostalgic fun of s’mores. Soft pumpkin-spiced cookie dough is studded with chocolate chips and topped with marshmallows and graham cracker pieces for a delightful treat. Perfect for chilly evenings or holiday gatherings.

Easy Pumpkin S'mores Cookies: Your New Favorite Fall Bake Recipe - Recipe Image

Ingredients

1 cup unsalted butter, softened
¾ cup packed brown sugar
¼ cup granulated sugar
½ cup pumpkin puree
1 large egg
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1 cup chocolate chips (for dough)
1 cup mini marshmallows
8 graham crackers, broken into small pieces
1 tsp orange food coloring (optional)
½ cup chocolate chips (for topping)

Instructions

Step 1: In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 tsp pumpkin pie spice, 1 tsp baking soda, and ½ tsp salt. Set aside.
Step 2: In a large bowl, cream 1 cup softened unsalted butter, ¼ cup granulated sugar, and ¾ cup packed brown sugar with an electric mixer for 2-3 minutes until light and fluffy. Scrape down sides.
Step 3: Beat in 1 large egg until fully incorporated. Then, mix in ½ cup pumpkin puree and 1 tsp vanilla extract on low speed until just combined. Add 1 tsp orange food coloring if desired.
Step 4: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix. Stir in 1 cup chocolate chips (for the dough).
Step 5: Cover the bowl and chill the cookie dough in the refrigerator for at least 1-2 hours.
Step 6: While dough chills, cut 1 cup larger marshmallows into quarters if not using mini. Break 8 graham cracker sheets into ½-inch to 1-inch pieces. Measure out ½ cup chocolate chips for topping.
Step 7: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
Step 8: Using a 1.5-2 tablespoon scoop, portion dough balls 2 inches apart on prepared sheets. Bake for 8-10 minutes until edges are set but centers are slightly underbaked.
Step 9: Remove baking sheet from oven. Immediately press a few mini marshmallows, a scattering of the ½ cup chocolate chips (for topping), and graham cracker pieces onto each hot cookie. Return to oven for 2-4 minutes, watching closely until marshmallows are golden and puffed, and chocolate is melted. Repeat for remaining dough.
Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or cooled. Store in an airtight container for 3-4 days for maximum freshness.

Tips & Variations

Use orange food coloring for a festive fall color, but it’s optional and won’t affect flavor.
Substitute mini marshmallows with quartered large marshmallows if preferred.
For extra gooey cookies, slightly underbake the base before adding toppings.
Add chopped nuts like pecans or walnuts for added texture.

Storage

Store the pumpkin s’mores cookies in an airtight container at room temperature for up to 3-4 days. To enjoy warm cookies later, heat them briefly in the microwave for about 10-15 seconds. Avoid refrigeration to keep cookies soft and melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option for this recipe.

What if I don’t have pumpkin pie spice?

You can substitute with a mix of ground cinnamon, nutmeg, and a pinch of ground cloves or allspice to mimic the flavor.

Easy Pumpkin S’mores Cookies: Your New Favorite Fall Bake Recipe

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4.4 from 583 reviews

These Easy Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and fall spices with classic s’mores elements like chocolate, marshmallows, and graham crackers. Soft, chewy pumpkin-infused cookie dough studded with chocolate chips is topped with gooey marshmallows, melted chocolate, and crunchy graham cracker pieces for a delightful seasonal treat perfect for autumn gatherings or cozy nights in.

Author: Ella
Prep Time: 15 minutes
Cook Time: 12-14 minutes total (including topping bake time)
Total Time: 1 hour 30 minutes (including chilling time)
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened
¾ cup packed brown sugar
¼ cup granulated sugar
½ cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 tsp orange food coloring (optional)

Dry Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt

Add-ins and Toppings

1 cup chocolate chips (for dough)
1 cup mini marshmallows (or 1 cup larger marshmallows cut into quarters)
8 graham crackers, broken into small ½-1 inch pieces
½ cup chocolate chips (for topping)

Instructions

Prepare Dry Ingredients: In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 tsp pumpkin pie spice, 1 tsp baking soda, and ½ tsp salt. Set aside.
Cream Butter and Sugars: In a large bowl, cream 1 cup softened unsalted butter, ¼ cup granulated sugar, and ¾ cup packed brown sugar with an electric mixer for 2-3 minutes until light and fluffy. Scrape down sides to ensure even mixing.
Add Egg, Pumpkin, and Vanilla: Beat in 1 large egg until fully incorporated. Then mix in ½ cup pumpkin puree and 1 tsp vanilla extract on low speed until just combined. Add 1 tsp orange food coloring if you want a more vibrant fall color.
Combine Wet and Dry Ingredients & Add Dough Chocolate: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until combined to avoid overmixing. Stir in 1 cup chocolate chips gently by hand.
Chill Dough: Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1-2 hours to firm up the dough for easier handling and better texture.
Prepare S’mores Toppings: While the dough chills, cut 1 cup larger marshmallows into quarters if you are not using mini marshmallows. Break 8 graham crackers into ½-inch to 1-inch pieces. Measure out ½ cup chocolate chips for topping.
Preheat Oven and Prep Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
Scoop and Bake Initial Cookie Base: Using a 1.5-2 tablespoon scoop, portion dough balls about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes until the edges are set but the centers are still slightly underbaked for a soft inside.
Add Toppings and Final Bake: Remove the baking sheet from the oven. Immediately press a few mini marshmallows, scatter the reserved ½ cup chocolate chips, and sprinkle graham cracker pieces onto each hot cookie. Return to the oven for another 2-4 minutes, watching closely until the marshmallows are golden and puffed and the chocolate is melted.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature. Store cookies in an airtight container for 3-4 days to maintain freshness.

Notes

Chilling the dough helps the cookies hold their shape and develops better flavor.
Press toppings onto the hot cookies right away for best melting and adhesion.
Use mini marshmallows for ease or quarter larger marshmallows for similar effect.
Store cookies in an airtight container at room temperature for up to 4 days.
Optionally add orange food coloring for a more vibrant fall color, but it’s not necessary.

Keywords: pumpkin cookies, s’mores cookies, fall baking, pumpkin puree cookies, chocolate chip cookies, marshmallow cookies, graham cracker cookies, autumn dessert