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
Scale
- 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