Okay, picture this: It’s chilly outside, your favorite hoodie is on, there’s a candle flickering somewhere nearby, and you’ve got a fresh-out-of-the-oven cookie in one hand that tastes like a pumpkin cookies patch made out with a campfire. That’s what these Pumpkin S mores Cookies are all about.
This isn’t your average fall dessert. Nope. These cookies combine the soft, spiced comfort of pumpkin with the melty, gooey charm of classic s’mores — marshmallows, chocolate chunks, graham cracker crunch and all. It’s like fall and summer went on a romantic baking retreat and never came back. 💕🍁🔥
If you’re the kind of person who lights a pumpkin-scented candle in August (hi, same), this recipe is for you. If you’ve ever debated between baking pumpkin cookies or making s’mores — stop. Do both. At the same time. In the same cookie. You’re welcome.
Why You’ll Love These Pumpkin S’mores Cookies
Beyond their totally Instagrammable gooey centers and golden toasted marshmallow tops, these cookies have serious main character energy. Here’s why you’ll be obsessed:
🍪 Soft, Spiced, and Gooey
The base is soft and cakey thanks to real pumpkin purée and fall spices like cinnamon and nutmeg. The graham crackers give a cozy crunch, and those marshmallow and chocolate puddles? Next level.
🧣 Perfect for Chilly Days, Bake Sales & Campfires
Serve them at your fall movie night, Friendsgiving potluck, or just make a batch to eat while pretending you’re in a Hallmark movie. These cookies have range, okay?
☕ They Pair Perfectly with…
Hot chocolate. Pumpkin spice lattes. Cold milk. Apple cider. A crackling fireplace. A good book. Flannel. We could go on.
So if you’re ready to fall face-first into fall flavor — keep reading. These cookies are about to change your dessert game.
🧁 Key Ingredients You’ll Need
These cookies are like a triple threat — pumpkin spice, gooey marshmallow, and melty chocolate — all held together by cookie dough that’s just the right amount of cakey and chewy.
Here’s what you’ll need:
🎃 The Essentials
- Pumpkin purée (not pie filling!) – for that classic fall flavor and moist, tender texture
- Unsalted butter – melted and cooled, for a soft chewy base
- Brown sugar & granulated sugar – brown sugar adds depth; white keeps it sweet
- Egg yolk – just one, since pumpkin adds moisture
- Vanilla extract – always, always
- All-purpose flour – your cookie base
- Baking soda + baking powder – lift and softness
- Pumpkin pie spice – cinnamon, nutmeg, ginger… fall in a jar
- Salt – to balance the sweet
- Mini marshmallows – the gooey s’mores soul
- Chocolate chunks or chips – melty and dreamy
- Graham cracker crumbs – s’mores wouldn’t be s’mores without it
📊 Ingredient Breakdown (Visual Table)
| Ingredient | Role in Cookie | Pro Tip |
|---|---|---|
| Pumpkin Purée | Adds moisture and fall flavor | Use pure purée, not pie filling (which has sugar/spices) |
| Butter (melted) | Keeps cookies soft and chewy | Let it cool slightly before mixing |
| Brown Sugar | Rich sweetness + chewiness | Light or dark both work — dark gives deeper flavor |
| Egg Yolk | Binds dough without extra moisture | One yolk is enough with pumpkin in the mix |
| Vanilla Extract | Boosts flavor complexity | Use real vanilla if possible |
| All-Purpose Flour | The structure of the cookie | Don’t pack the flour; spoon and level! |
| Baking Soda & Powder | Leavening — gives lift and softness | Use both for ideal texture |
| Pumpkin Pie Spice | That cozy fall warmth | Make your own blend or use store-bought |
| Salt | Balances the sweet | Don’t skip it — trust! |
| Chocolate Chunks | Classic gooey goodness | Use chunks for melty pockets or chips for balance |
| Mini Marshmallows | Melt-in-your-mouth magic | Chill dough first so they don’t melt too fast |
| Graham Cracker Crumbs | Adds crunch and s’mores flavor | Roll dough balls in it before baking for max crunch |
📝 A Few More Prep Tips Before We Bake
- Use cold pumpkin purée — warm pumpkin = soupy dough
- Chill the dough for 30 mins to prevent marshmallow lava explosions
- Scoop the dough with a cookie scoop for even, bakery-style cookies
- Add extra chocolate and marshmallow on top before baking for that “Pinterest-worthy” look 😍
🎃🍫 Pumpkin S’mores Cookies Recipe
- Total Time: 55 minutes
- Yield: 18–20 cookies 1x
Description
These Pumpkin S’mores Cookies are the perfect blend of cozy autumn vibes and summer nostalgia. Think: pumpkin spice, gooey marshmallow, and melty chocolate, all nestled in a soft, slightly chewy cookie that smells like fall and tastes like campfire dreams. Serve warm, share with friends (or don’t — no judgment), and prepare for cookie bliss.
Ingredients
- ½ cup unsalted butter, melted and cooled
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- ½ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup chocolate chunks or chips
- ½ cup mini marshmallows
- ½ cup graham cracker crumbs (plus more for rolling)
Instructions
- Mix wet ingredients: In a large bowl, whisk together melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla until smooth and glossy.
- Add dry ingredients: Stir in flour, baking soda, baking powder, pumpkin pie spice, and salt until just combined. Don’t overmix — we’re making cookies, not bread. 😄
- Fold in the good stuff: Gently fold in chocolate chunks, marshmallows, and graham cracker crumbs. Cover the dough and chill for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough: Roll 1.5-tbsp-sized balls and roll each one in extra graham cracker crumbs. Place on the sheet, spaced about 2 inches apart.
- Bake for 9–11 minutes, or until edges are golden but centers are slightly underdone (they’ll set as they cool). For extra gooey vibes, press a few extra marshmallows and chocolate chunks on top mid-bake.
- Cool for 5–10 minutes on the sheet before transferring to a wire rack. Serve warm for peak gooeyness or store in an airtight container once cooled.
Notes
- Chilling the dough = fewer marshmallow leaks + better shape
- Want to prep ahead? Freeze dough balls for up to 2 months — bake straight from frozen, adding 1–2 mins
- For bakery-style looks, press extra toppings on right before or after baking
- Try a toasted marshmallow on top for extra drama (and deliciousness)
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American Fall Dessert
Nutrition
- Calories: ~145 kcal
- Sugar: 11g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Fiber: 1g
- Protein: 2g
Keywords: Pumpkin s’mores cookies, fall cookie recipe, pumpkin spice s’mores, gooey fall cookies
💡 Bonus Tips for Baking Success
These aren’t your average drop-and-go cookies — we’re dealing with gooey marshmallows and meltable chocolate. But don’t worry, these quick tips will help you nail it every time.
- Chill the dough — it gives the flour time to absorb moisture and keeps marshmallows from lava-leaking everywhere
- Use parchment paper — marshmallow mess is real, and this makes cleanup easy
- Don’t overbake — pull them when the edges are set but the centers are still soft. They’ll firm up as they cool
- Keep marshmallows inside the dough ball — exposed ones may brown too much or disappear
🧪 Why This Recipe Works
Here’s why this isn’t just a gimmicky mashup — it’s a fall classic in the making:
✨ Texture Heaven
Pumpkin makes the cookies soft and moist. Graham cracker crumbs add a tiny crunch. Marshmallows = melty pillows. Chocolate brings the richness. All the textures. All the feels.
🎃 Flavor Balance
Sweet but not too sweet. Warm spices play beautifully with the caramel notes of graham crackers and chocolate. It’s like fall exploded in your mouth — in the best way possible.
🔁 Versatile and Forgiving
Don’t have chunks? Use chips. Want it gluten-free? Easy. Want it sweeter or spicier? Totally tweakable. This dough is as chill as your favorite sweater.
🍬 Fun Variations to Try
Not gonna lie — this is a choose your own cookie adventure. Try one of these and make it your own:
| Variation | What to Add/Swap | Perfect For |
|---|---|---|
| Pumpkin Spice Marshmallow Version | Use pumpkin spice marshmallows (yep, they exist) | Over-the-top fall lovers 🎃 |
| Caramel Pumpkin Cookies | Add ½ cup of caramel bits to the dough | Sticky, buttery sweet fans 🍬 |
| Gluten-Free Swap | Use 1:1 gluten-free flour blend + GF graham crackers | GF-friendly baking crowd |
| Chocolate Overload Edition | Use ¾ cup chopped dark chocolate + drizzle melted chocolate on top | Chocoholics ❤️ |
| Salted Cookie Topper | Add a sprinkle of flaky sea salt before baking | Sweet & salty snackers 🧂 |
🍽️ Serving Suggestions
These cookies are built for comfort and belong in your best fall moments:
- Warm with a mug of hot chocolate (bonus points if it’s spiked)
- On a fall dessert platter with other pumpkin treats
- Stacked with a scoop of vanilla ice cream between two cookies 🤯
- With a PSL or hot apple cider for max fall feels
- Toasted in a skillet with extra marshmallows for a next-level s’mores skillet
🎥 Hosting a cozy movie night? Serve these on a wooden board with crushed graham crackers and chocolate shavings. Instant vibe.
🧊 Storing & Freezing Tips
These cookies stay soft and gooey even after the party’s over. Here’s how to keep that fall flavor fresh:
🛍️ Storing
- Keep in an airtight container at room temperature for up to 4 days
- Add a piece of bread or a tortilla to the container to keep cookies soft (it works, trust me)
- Reheat in the microwave for 8–10 seconds to revive gooey goodness
❄️ Freezing
- Freeze baked cookies for up to 2 months — let them cool fully, then stack with parchment between
- Freeze dough balls on a tray, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes
🎯 Bonus: Frozen dough = emergency cookies on demand. You’re welcome.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
❓FAQs: Pumpkin Cookie Edition
Can I use pumpkin pie filling instead of pumpkin purée?
Not recommended. Pumpkin pie filling has added sugar and spices, which can mess up your dough’s flavor and moisture. Stick with plain purée.
What kind of chocolate is best for these?
Chopped dark chocolate or semi-sweet chunks melt beautifully. Chips work too, but go for larger pieces for that bakery-style goo.
Can I toast the marshmallows first?
You could, but it’s not necessary. The baking process will naturally toast the marshmallows. If you’re feeling fancy, torch a few on top post-bake for drama.
How do I make them gluten-free?
Use a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill) and gluten-free graham crackers. That’s it!
Yes! Thanks to pumpkin, they stay tender for days. The graham cracker adds a nice contrast without turning crunchy.
Can I make the dough ahead of time?
Absolutely. Chill it up to 48 hours in the fridge or freeze individual dough balls for later. Perfect for baking on demand.
🍂 Conclusion: The Ultimate Fall Cookie Mashup
There are pumpkin cookies. There are s’mores. And then there’s Pumpkin S’mores Cookies — soft, spiced, gooey, and golden. These are the kind of cookies that feel like fuzzy socks, flannel, and crisp October air all rolled into one bite.
They’re easy, crowd-pleasing, and just a little bit indulgent — which is exactly what fall baking should be.
