Pumpkin S’mores Cookies Recipe

I absolutely love this Pumpkin S’mores Cookies Recipe because it combines the cozy flavors of pumpkin spice with the nostalgic fun of s’mores—think melty marshmallows, crunchy graham crackers, and rich chocolate all wrapped into one cookie. Whenever autumn rolls around, these cookies become my go-to treat to bring to gatherings or enjoy with a warm cup of coffee on a lazy afternoon.

What makes this Pumpkin S’mores Cookies Recipe so special is how effortless it is to pull together yet delivers such a comforting, crowd-pleasing result. You’ll find that the pumpkin keeps the cookies soft and moist, while the s’mores ingredients add that perfect mix of gooey and crunchy textures. Give it a try; I promise it will quickly become a fall favorite in your kitchen too!

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Ingredients You’ll Need

These ingredients work together to give you a cookie that’s bursting with pumpkin flavor and all the gooey goodness of a s’mores treat. I recommend using fresh pumpkin puree and good-quality chocolate chips for the best results.

• Unsalted butter: Room temperature is key for creaming to achieve that fluffy cookie base.
• Brown sugar: Gives a deep, caramel-like sweetness that pairs perfectly with pumpkin.
• Granulated sugar: Adds balance and helps the cookies spread nicely.
• Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for the best control over flavor.
• Egg: Binds everything together and adds moisture.
• Vanilla extract: Enhances the warm spices and sweet flavors.
• All-purpose flour: Provides the right structure for chewy, soft cookies.
• Baking soda: Helps with a light rise and chewiness.
• Pumpkin pie spice: The magic mix of cinnamon, nutmeg, and cloves that screams fall.
• Salt: Balances sweetness and rounds out flavors.
• Chocolate chips: Use semi-sweet or milk chocolate for melty, sweet pockets.
• Mini marshmallows: Key for that gooey s’mores feel; vegan ones work great if you don’t want them to melt completely.
• Graham crackers: Broken into small chunks for crunch and s’mores authenticity.
• Food coloring (orange, optional): Just a drop or two to give that pumpkin-orange hue; totally optional but fun!

Variations

I love experimenting with this Pumpkin S’mores Cookies Recipe to suit different tastes or dietary needs. Feel free to swap out ingredients or add your twist—you’ll get great results every time!

• Dairy-Free Variation: I’ve had success using vegan butter and dairy-free chocolate chips to make these safe for dairy-sensitive friends without losing flavor.
• Extra Spice Kick: Sometimes I add an extra pinch of cinnamon or a dash of cayenne for subtle warmth that surprises guests.
• Nutty Twist: Adding chopped pecans or walnuts gives a lovely crunch and pairs nicely with the pumpkin and chocolate.
• Mini Cookie Sandwiches: Sandwich two cookies with marshmallow fluff for a fun, portable treat that goes down a treat at parties.

How to Make Pumpkin S’mores Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, beat the room temperature unsalted butter together with the brown sugar and granulated sugar using a hand mixer or stand mixer until the mixture looks light and fluffy—usually about 3 to 4 minutes. This step is crucial as it incorporates air, giving your cookies that perfect tender crumb.

Step 2: Add Pumpkin, Egg, and Vanilla

Next, mix in the pumpkin puree, egg, and vanilla extract until everything is well combined, scraping down the sides as needed. If you want that lovely orange pop, add a drop or two of food coloring here and stir until evenly colored. Be careful not to add too much—just a little enhances the autumn vibe without affecting flavor.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually add this mixture to your pumpkin batter, stirring gently until just combined. Don’t overmix here; the dough should be soft but not sticky. Overmixing can lead to tough cookies, and we definitely want them tender!

Step 4: Fold in S’mores Goodies

Carefully fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces using a spatula. I like to reserve a few extra chocolate chips and mini marshmallows to press onto the tops of the cookies right before baking—it makes them look extra inviting and gooey once out of the oven.

Step 5: Scoop and Bake

Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Press the reserved toppings gently on top. Bake for 12 to 14 minutes or until the edges turn golden but the centers still look a bit soft. If you wait until the cookie centers are firm, they might end up dry!

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes to firm up—they are delicate right out of the oven. Then transfer them to a wire rack to cool fully if you can resist! I usually sneak one warm because the gooey marshmallows and chocolate melting together are just too good.

How to Serve Pumpkin S’mores Cookies Recipe

Garnishes

I usually like to garnish these cookies with a light sprinkle of crushed graham crackers and a tiny smear of melted chocolate drizzle for an extra touch of fancy. Sometimes, a few toasted mini marshmallows on top after baking really amp up the s’mores vibe and look super inviting.

Side Dishes

These cookies pair beautifully with autumn-inspired drinks like pumpkin spice lattes, hot apple cider, or simple steaming mugs of black coffee. For a party, I like to set out a tray with these cookies alongside warm mulled wine or spiced hot chocolate for a cozy combo everyone enjoys.

Creative Ways to Present

For a special occasion, I’ve created a dessert platter layering Pumpkin S’mores Cookies with scoops of vanilla ice cream and drizzles of caramel sauce—everyone thinks it’s a decadent fall dessert. Another fun idea is to serve them with small glasses of milk or hot cocoa in a mason jar, tied with a cinnamon stick for a charming rustic look.

Make Ahead and Storage

Storing Leftovers

I’ve found that storing the Pumpkin S’mores Cookies in an airtight container at room temperature keeps them soft and delicious for about 3 to 4 days. To keep the marshmallows from sticking together, you can layer cookies with parchment paper in between.

Freezing

If I have extra dough, I freeze it in scooped balls on a baking sheet, then store them in a zip-top bag. This way, I can bake fresh cookies anytime with no fuss. The frozen dough bakes up just as well, though I add a couple extra minutes to the baking time.

Reheating

To enjoy leftovers warm and gooey, I pop a cookie or two in the microwave for 10-15 seconds. This melts the chocolate and marshmallows just right without drying them out. An alternative is a brief 5-minute warm-up in a 300°F oven to refresh that just-baked feel.

FAQs

Final Thoughts

Making this Pumpkin S’mores Cookies Recipe has become a highlight of my fall baking each year. The combination of pumpkin’s cozy spice and classic s’mores sweetness feels like a warm hug on a crisp day. I really encourage you to give this recipe a try—even if you’re new to baking, the results are so forgiving and delicious. Trust me, your family and friends will be asking for the recipe in no time!

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