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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://ellaeatsdaily.com/easy-pumpkin-smores-cookies-your-new-favorite-fall-bake-recipe/