These Pumpkin S’mores Cookies are a fun twist on two classic favorites: pumpkin spice and s’mores! Soft pumpkin-flavored cookies are loaded with melty chocolate chunks, gooey marshmallows, and crunchy graham cracker pieces. They’re like a cozy campfire treat wrapped up in a cookie you can enjoy anytime.
I love making these in the fall when the air turns crisp and pumpkin everything is calling my name. The warm spices in the pumpkin cookie base mix so well with the chocolate and marshmallow, making each bite feel like a little celebration of the season. I usually bake a batch and share them with friends because they always get such a happy reaction!
One of my favorite ways to enjoy these cookies is with a glass of cold milk or a hot cup of tea. They’re perfect for a relaxed afternoon snack or to bring out at a casual weekend get-together. If you want an extra toasty marshmallow on top, pop the cookies under the broiler for just a minute after baking—trust me, it’s worth it!
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not pie filling, so the spice level is up to you. Canned or homemade both work great. It adds moisture and a subtle pumpkin flavor.
Butter: Softened unsalted butter is best for a smooth dough. You can use salted butter but reduce added salt in the recipe slightly.
Brown and Granulated Sugar: Brown sugar adds chewiness and a slight caramel taste, while granulated sugar helps with a tender texture. You can swap all brown sugar for a deeper flavor if you like.
Spices (Cinnamon, Nutmeg, Ginger, Cloves): These warm spices bring pumpkin spice flavor. If you don’t have all, just cinnamon and nutmeg can work fine.
Graham Crackers: Crush these to get that classic s’mores crunch. If unavailable, digestive biscuits or a mild cookie could be a substitute.
Chocolate Chunks/Chips: Milk or semi-sweet chocolate works well. Feel free to use dark chocolate for a less sweet cookie or white chocolate for a different twist.
Mini Marshmallows: They add gooey, melty texture. Regular size marshmallows can be chopped if needed, but mini ones melt more evenly.
How Can I Make the Marshmallows Melty Without Burning Them?
Marshmallows melt quickly and can burn if baked too long. Here’s how to get soft, gooey marshmallows on top:
- Gently press marshmallows on top of cookie dough before baking.
- Bake cookies just until edges set and turn golden, keeping centers soft (about 12-15 minutes).
- Remove cookies from oven early, then immediately add a few extra marshmallows on top while warm.
- Optionally, place cookies under the broiler for 20-30 seconds. Watch closely to prevent burning—the marshmallows should toast lightly.
- Allow cookies to cool slightly; the marshmallows will firm up but stay soft inside the cookie.
Following these steps gives you that classic s’mores feeling with perfectly melty marshmallows without the bitter burnt taste.
Equipment You’ll Need
- Baking sheets – you need a flat surface to bake your cookies evenly.
- Parchment paper or silicone baking mats – prevent cookies from sticking and make cleanup easy.
- Mixing bowls – at least two: one for wet ingredients and one for dry.
- Hand mixer or stand mixer – makes creaming butter and sugar faster and smoother.
- Measuring cups and spoons – for accurate ingredient portions.
- Cookie scoop or spoon – for even-sized cookies that bake uniformly.
- Cooling racks – so cookies cool evenly and don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts for a crunchy texture that pairs well with pumpkin.
- Swap semi-sweet chocolate chunks for white chocolate chips for a sweeter, creamy twist.
- Try stirring in a teaspoon of espresso powder to deepen the chocolate flavor.
- Mix in dried cranberries for a tart contrast that brightens the cookie.
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1½ cups graham cracker pieces (roughly crushed)
- 1½ cups chocolate chunks or chips (milk or semi-sweet)
- 1½ cups mini marshmallows
Time Needed
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Allow an additional 10 minutes to cool the cookies before enjoying them.
Step-by-Step Instructions:
1. Prepare and Preheat:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until everything is well combined.
3. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add this to the wet mixture, stirring just until combined — don’t overmix.
4. Add S’mores Ingredients:
Fold in the graham cracker pieces and chocolate chunks, saving about one-third of these plus some mini marshmallows to press on top of each cookie later.
5. Shape and Top the Cookies:
Use a cookie scoop or spoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press some of the reserved graham cracker pieces, chocolate chunks, and mini marshmallows on top of each dough ball.
6. Bake and Finish:
Bake the cookies for 12-15 minutes, until the edges are set and lightly browned but the centers remain soft. When out of the oven, immediately press a few more mini marshmallows and chocolate chunks on top for that extra gooey touch.
7. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Then enjoy with a glass of milk or your favorite warm drink.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pie filling, because pumpkin pie filling has added spices and sweeteners that can alter the flavor and texture of the cookies.
How Should I Store Leftover Pumpkin S’mores Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. To enjoy, thaw frozen cookies at room temperature.
Can I Substitute the Graham Crackers?
Yes! If you don’t have graham crackers, crushed digestive biscuits or even a lightly sweetened cereal like golden grahams work well as a substitute.
Is It Okay to Use Regular-Sized Marshmallows?
You can, but it’s best to chop them into smaller pieces so they melt evenly and don’t overwhelm the cookie dough while baking.
