Name: Pumpkin S’mores Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Ingredients: 1 cup pumpkin purée (not pumpkin pie filling); 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 2 tsp pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves); 1/2 tsp salt; 1 cup chocolate chunks; 1 cup mini marshmallows; 1/2 cup crushed graham crackers

Jump to Recipe

Picture this: you’re holding a soft, pumpkin-spiced cookie, still warm from the oven, with gooey marshmallow strings stretching like cheesy pizza and melty chocolate chunks glistening like tiny edible diamonds. Yep. That’s a Pumpkin S’mores Cookie, baby.

I made these the other weekend while wearing my coziest sweater and pretending it was autumn even though it was like 82°F outside. Totally worth it. These cookies are basically what would happen if fall and summer had a delicious, slightly messy love child—and honestly, I am here for it.

Why Pumpkin S’mores Cookies are Awesome

Pumpkin + S’mores = Pure Genius
It’s like taking a campfire to a pumpkin patch.
No Campfire Required
So you can enjoy these without smelling like smoke for three days.
Soft, Chewy, Gooey
The pumpkin keeps the cookies moist (sorry if you hate that word, but it’s true), while the marshmallow gives that irresistible pull-apart magic.
Ridiculously Easy
If you can stir a bowl, you can make these. Bonus points: the dough doesn’t need chilling, because ain’t nobody got time for that.

Ingredients You’ll Need

1 cup pumpkin purée – Not pumpkin pie filling (unless you want chaos).
1/2 cup unsalted butter – Room temp. Salted works too, but maybe ease up on extra salt later.
1 cup brown sugar – For that cozy molasses vibe.
1/2 cup granulated sugar – Balances sweetness without turning it into candy.
1 large egg – The glue holding your cookie life together.
2 tsp vanilla extract – Don’t skip. It’s cookie perfume.
2 1/2 cups all-purpose flour – The boring but essential base.
1 tsp baking soda – For puff and fluff.
1 tsp baking powder – Team double lift!
2 tsp pumpkin pie spice – Or DIY with cinnamon, nutmeg, ginger, and cloves.
1/2 tsp salt – Brings out the flavors.
1 cup chocolate chunks – Because chips are fine, but chunks are extra.
1 cup mini marshmallows – Tiny clouds of happiness.
1/2 cup crushed graham crackers – The “s’mores” part in s’mores.

Step-by-Step Instructions

1. Preheat like you mean it.
Set your oven to 350°F (175°C). Do not skip this—half-baked cookies are only cute if you meant to make them that way.

2. Cream the butter and sugars.
In a large bowl, use a hand mixer to beat butter, brown sugar, and granulated sugar until fluffy. Mine looked like pale brown clouds, and yes, I may have “taste tested” at this stage.

3. Add the pumpkin, egg, and vanilla.
Beat until combined. The mixture will look slightly weird and separated—don’t panic, you’re still doing great.

4. Mix the dry team.
In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. This keeps the magic even.

5. Bring it all together.
Gradually add the dry mixture to the wet, stirring until just combined. Don’t overmix unless you enjoy tough cookies (and not the fun kind).

6. Stir in the fun stuff.
Fold in chocolate chunks, marshmallows, and crushed graham crackers. This is the moment you realize this dough is basically trail mix’s cooler cousin.

7. Scoop and space.
Drop spoonfuls of dough (about 2 tbsp each) onto a parchment-lined baking sheet. Leave room—they spread like gossip.

8. Bake to perfection.
Pop them in for 10–12 minutes, until edges are set but centers still look soft. The marshmallows may puff up dramatically—don’t be alarmed.

9. Cool… sort of.
Let them sit for 5 minutes on the pan before transferring to a wire rack. Or, you know, eat one warm because you deserve it.

Common Mistakes to Avoid

Skipping the preheat – Rookie move. Cookies go from perfect to pancake real quick.
Using pumpkin pie filling – It’s already sweetened and spiced. Your cookies will taste like chaos.
Overmixing the dough – Unless your dream is pumpkin s’mores hockey pucks.
Too many marshmallows on top – They’ll melt into sticky puddles and weld themselves to your pan.
Thinking you can eyeball the flour – This isn’t “close enough” territory. Measure like a pro.

Alternatives & Substitutions

No pumpkin pie spice?
Use 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a dash of cloves. Boom—DIY spice blend.
Chocolate chips instead of chunks
Totally fine. But IMO, chunks make you feel fancy.
Big marshmallows
Cut them into quarters with scissors dusted in powdered sugar so they don’t stick like crazy.
Gluten-free version
Swap the flour for a 1:1 GF baking blend. I tested it once for a friend—still magical.
No graham crackers?
Use digestive biscuits or even vanilla wafers. It won’t be exactly s’mores, but close enough for Netflix and cookie night.

FAQ (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yep! Chill it for up to 24 hours. Just bring it back to room temp before scooping, unless you like wrestling frozen cookie dough.

Q: Can I freeze these cookies?
A: Absolutely. Freeze baked cookies or dough balls. The dough bakes beautifully from frozen—just add 2 extra minutes.

Q: Can I use margarine instead of butter?
A: Technically yes, but… why hurt your soul like that?

Q: What if my marshmallows disappear in the oven?
A: They melt. It’s normal. For extra goo, press a couple on top right after baking.

Q: Do I have to use brown sugar?
A: You could use all white sugar, but you’ll miss out on that deep, cozy flavor.

Q: Can I make these without eggs?
A: Sure—sub 1/4 cup unsweetened applesauce. I tried it once; still dreamy.

Q: Why are my cookies flat?
A: Either your butter was too soft, your oven too cool, or you forgot the baking soda/powder. Been there.

Final Thoughts

There you have it—Pumpkin S’mores Cookies that taste like fall cozied up to summer and decided to stick around for dessert. They’re sweet, chewy, a little messy, and 100% worth licking melted chocolate off your fingers for.

Now, go preheat that oven, whip up a batch, and watch these disappear faster than you can say “just one more.” Whether you’re making them for friends, family, or just yourself (because self-love is real), these cookies are guaranteed to make your kitchen smell like happiness.

Pumpkin S’mores Cookies

Yield: 24 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Pumpkin S’mores Cookies are soft, chewy, and gloriously gooey—pumpkin-spiced dough studded with melty chocolate, caramelized mini marshmallows, and crunchy graham bits. All the cozy fall flavor with s’mores vibes, no campfire required.