Pumpkin S’mores Cookies are an irresistible twist on everyone’s favorite campfire treat, blending all the gooey, chocolatey nostalgia of s’mores with the cozy autumn flavors of pumpkin and spice. Imagine biting into a soft, chewy cookie loaded with fluffy marshmallows, melty chocolate chips, and crunchy graham cracker bits, all infused with mellow pumpkin and a touch of warm spice. These cookies have it all: sweetness, texture, and a pop of fall color that makes them nearly impossible to resist. If your cookie jar needs a new star, these just might become your family’s go-to recipe for celebrating sweater weather.

Pumpkin S’mores Cookies Recipe - Recipe Image

Ingredients You’ll Need

Each of these ingredients plays a delightful role in making Pumpkin S’mores Cookies something special, from structure-building flour and rich butter to the fun marshmallow mix-ins and optional orange hue. Trust me, with a lineup like this, you’ll get maximum flavor and texture in every bite.

Unsalted butter: Softened for creamy richness and a perfectly tender crumb.
Brown sugar: Adds moisture and a deep caramel flavor that pairs beautifully with pumpkin.
Granulated sugar: Lends sweetness and helps the cookies bake up with lightly crisp edges.
Pumpkin puree: The star ingredient for autumn flavor and extra softness.
Large egg: Provides structure and binds the dough together.
Vanilla extract: Enhances all the cozy cookie flavors.
All-purpose flour: Gives these cookies their chewy yet sturdy base.
Baking soda: For a gentle lift and chewy texture.
Pumpkin pie spice: Infuses the dough with classic cinnamon and warm spice notes.
Salt: Balances sweetness and intensifies each flavor.
Chocolate chips: For that essential gooey, melted chocolate in every bite.
Mini marshmallows: Toasty, pockets of goo that bring s’mores vibes to the max.
Graham crackers: Broken into small pieces for signature s’mores crunch and flavor.
Food coloring, orange (optional): Adds a festive pop of autumn color, totally up to you!
Optional Toppings: Extra chocolate chips, mini marshmallows, and crushed graham crackers to create that bakery-worthy look.

How to Make Pumpkin S’mores Cookies

Step 1: Prep Your Oven and Baking Sheet

Set the stage for success by preheating your oven to 350°F. Line a baking sheet with parchment paper — this not only makes cleanup a breeze, but also helps the cookies bake evenly with golden edges and soft centers. Your cookie adventure starts here!

Step 2: Cream Butter and Sugars

Grab a large mixing bowl and cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Taking a couple extra minutes here ensures your Pumpkin S’mores Cookies will have the perfect chewy texture with just the right touch of sweetness.

Step 3: Add Pumpkin, Egg, and Vanilla

Mix in the pumpkin puree, egg, and vanilla extract. If you want those cookies to sport a festive pumpkin-orange hue, now’s the time to add a dash of orange food coloring. Blend until the wet ingredients are fully combined and luscious.

Step 4: Combine and Add Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually stir the dry mixture into the wet ingredients, being careful not to over-mix. This step is key for achieving cookies that are soft rather than cakey or tough.

Step 5: Fold In Mix-Ins

Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces. This is the moment when those Pumpkin S’mores Cookies officially get their signature texture and flavor — each scoop of dough will be bursting with gooey, crunchy, chocolate-laden goodness.

Step 6: Scoop and Top the Dough

Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet. Leave about 2 inches between each cookie, as they’ll spread a bit while baking. For a true s’mores experience, press a few extra mini marshmallows, chocolate chips, and graham cracker bits on top of each cookie mound.

Step 7: Bake to Perfection

Bake your cookies for 12 to 14 minutes, keeping an eye out for golden edges with centers that still look a little soft — that’s when they’re the most luscious! Let them cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack. Just try not to eat them all while they’re still warm.

Step 8: Cool and Serve

Once the cookies are completely cool, they’re ready to eat and share. The combination of gooey marshmallows, melted chocolate, and fragrant pumpkin spice is truly out of this world. Don’t be surprised if these Pumpkin S’mores Cookies disappear in a flash!

How to Serve Pumpkin S’mores Cookies

Garnishes

For an extra special touch, garnish the warm cookies with a few more gooey marshmallows, a sprinkle of crushed graham crackers, and a drizzle of melted chocolate. If you want your Pumpkin S’mores Cookies to look bakery-fancy, pop them under the broiler for just a few seconds to toast those marshmallows, or use a kitchen torch for a dramatic, toasty finish.

Side Dishes

These cookies shine alongside a cup of hot cocoa, steamy chai, or even a scoop of vanilla ice cream. Little glasses of cold milk are a classic pairing, but try serving Pumpkin S’mores Cookies as part of a fall dessert board with apple slices, caramel dip, and spiced nuts for a cozy sweet spread.

Creative Ways to Present

Pumpkin S’mores Cookies make an adorable addition to autumn bake sales, holiday cookie exchanges, or Halloween parties. Arrange them in rustic baskets lined with parchment, stack them in pretty glass jars with a tag, or display on a tray with mini pumpkins and fresh cinnamon sticks to set the autumn mood. You could even wrap them individually for lunchbox treats or a sweet edible gift.

Make Ahead and Storage

Storing Leftovers

Pumpkin S’mores Cookies do well stored at room temperature in an airtight container for up to four days. Layer wax or parchment paper between them to prevent sticking, especially if you’ve loaded up on marshmallowy toppings.

Freezing

You can freeze both the unbaked cookie dough balls and fully baked Pumpkin S’mores Cookies. For dough, scoop individual portions onto a baking sheet, freeze until solid, then store in a zip-top bag for up to two months. To freeze baked cookies, cool completely, then layer in a freezer-safe container with parchment paper in between. Thaw at room temperature before serving.

Reheating

If you love your cookies slightly gooey, you can reheat Pumpkin S’mores Cookies in the microwave for about 10 seconds per cookie. This revives the marshmallow fluffiness and brings back that just-baked warmth. For a slightly crisper edge, warm them in a 300°F oven for 2–3 minutes.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

For best results, stick to pure pumpkin puree. Pumpkin pie filling already has sugar and spices added, which can mess with the flavor and texture of your Pumpkin S’mores Cookies.

What’s the best way to keep the marshmallows from melting too much?

Press a few marshmallows into the tops of the dough balls right before baking rather than mixing them all into the dough. This helps them stay visible and gooey, instead of dissolving completely.

Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour with your favorite cup-for-cup gluten-free blend, and look for gluten-free graham crackers. The results are still chewy, soft, and full of s’mores magic.

Will these cookies stay soft after baking?

Yes, the pumpkin puree keeps the Pumpkin S’mores Cookies wonderfully soft for days. Storing them in an airtight container also helps maintain that perfect texture.

Can I add other mix-ins?

Feel free to get creative! Chopped pecans, white chocolate chips, or even toffee bits can all add extra crunch and flavor, making your Pumpkin S’mores Cookies uniquely yours.

Final Thoughts

There’s something so irresistible about the cozy flavors and incredible textures packed into these Pumpkin S’mores Cookies. Whether you’re baking for friends, family, or just to treat yourself, I promise you’re going to fall in love with every bite. Give them a try — and don’t forget to save a few for later (if you can!).