Print

🎃🍫 Pumpkin S’mores Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. 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.
  2. 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. 😄
  3. Fold in the good stuff: Gently fold in chocolate chunks, marshmallows, and graham cracker crumbs. Cover the dough and chill for 30 minutes.
  4. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. 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.
  6. 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.
  7. 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)

Nutrition

Find it online: https://www.amgroyal.com/pumpkin-s-mores-cookies/