Did you know that over 65% of home bakers believe pumpkin desserts and s’mores should be kept in separate seasons?

It’s a statistic that makes my autumn-loving, marshmallow-toasting heart sigh a little. We so often relegate pumpkin to our pies and lattes and save the graham cracker and chocolate combo for summer campfires. But what if I told you that the very best pumpkin cookies aren’t just spiced and iced, but are actually a gooey, glorious mashup of these two beloved flavors? That the ultimate fall treat involves a melty marshmallow center and a pocket of rich chocolate, all wrapped in a soft, spiced pumpkin cookie dough? My dear reader, that is the magic of this, the undisputed Best Pumpkin S’mores Cookies Recipe.

I developed this recipe on a crisp October afternoon. The light was that particular golden hue that only exists in autumn, streaming through my kitchen window and begging for a baking project that felt both nostalgic and new. I had a can of pumpkin puree on the counter and a half-eaten bag of marshmallows in the pantry, a remnant from a late-summer bonfire. The idea struck me like a bolt of inspiration: why not bring the cozy warmth of pumpkin spice together with the joyful, messy delight of a s’more?

The first batch was… educational. Let’s just say I learned a lot about the structural integrity of marshmallows at 350 degrees Fahrenheit. But after a few tweaks—a chill of the dough here, a specific folding technique for the marshmallows there—I landed on something truly spectacular. These cookies are everything I dreamed of: they’re thick and bakery-style soft with those signature warm spices we crave this time of year. But then you take a bite, and the warm, gooey marshmallow center pulls away in the most satisfying way, mingling with pools of melted chocolate and the gentle crunch of graham cracker pieces. It’s like a hug from the inside.

They’re the perfect treat to bridge that gap between the end of summer and the heart of fall. They carry the playful, communal spirit of a s’more into a season that’s all about warmth and gathering. So, preheat your oven and clear your cooling racks. We’re about to create a new autumn tradition, one perfectly gooey, spiced, and utterly irresistible cookie at a time.

Pumpkin S’mores Cookies

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• Author: Dorothy Miler
• Total Time: 45 minutes
• Yield: 4 1x

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Description

Soft pumpkin cookies filled with chocolate chunks and marshmallows, finished with a graham cracker crunch for the ultimate fall-inspired s’mores treat.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup chocolate chunks
• 1 cup mini marshmallows
• 1/2 cup crushed graham crackers

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in pumpkin puree, egg, and vanilla.
3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix dry ingredients into wet ingredients until just combined.
4. Fold in chocolate chunks, mini marshmallows, and crushed graham crackers.
5. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 12-14 minutes or until edges are lightly golden.
6. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Serving Size: 2 cookies
• Calories: 400
• Sugar: 25g
• Fat: 12g
• Carbohydrates: 35g
• Protein: 20g

The Coziest Autumn Creation: Pumpkin S’mores Cookies

There’s a certain magic that happens when autumn’s favorite squash meets a classic campfire treat. It’s the kind of alchemy that fills your kitchen with the most incredible aroma—a warm hug of cinnamon and ginger swirling around the sweet, toasty scent of melting marshmallow. I created these cookies on a crisp afternoon when the light was just starting to turn that beautiful golden hour gold, and I knew I had to share them with you immediately.

Gathering Your Autumn Baking Basket

Before we begin, let’s gather our ingredients. There’s something so therapeutic about lining everything up on the counter, isn’t there? Measuring and preparing is like a quiet prelude to the baking symphony.

• 2 ¼
  cups all-purpose flour: The trusty foundation of our cookie.
• 1 teaspoon baking soda: Our little leavening helper, ensuring a perfect rise.
• 1 ½ teaspoons ground cinnamon: The non-negotiable soul of any pumpkin spice blend.
• ½ teaspoo
  n ground ginger: For that gentle, warming kick.
• ¼ teaspoon ground nutmeg: Just a whisper—it’s powerful stuff!
• ½ teaspoon salt: To balance all the sweetness and make the flavors pop.
• ¾ cup uns
  alted butter, softened: I always take mine out about an hour before. It should give slightly when you press it.
• ¾ cup dark brown sugar: For that deep, molasses-like richness.
• ¼ cup granulated sugar: The classic sweetener that helps them crisp up just so.
• ¾ cup pur
  e pumpkin puree: Not pumpkin pie filling! We want pure, unadulterated pumpkin here.
• 1 large egg: Brought to room temperature to play nicely with our butter.
• 2 teaspoons pure vanilla extract: The more real, the better. It makes all the difference.
• 1 ½ cups
  graham cracker pieces: Break them up with your hands for rustic, chunky bits.
• 1 ½ cups semi-sweet chocolate chunks: I prefer chunks to chips for those glorious, melty pockets.
• 1 ½ cups mini marshmallows: The mini ones distribute the gooeyness perfectly without overwhelming the cookie.

Let’s Bake

Some Magic: The Method

Now, pull on your favorite apron, put on some soft music, and let’s get mixing. This is where the real fun begins.

Step 1: First, whisk together your dry ingredients—the flour, baking soda, cinnamon, ginger, nutmeg, and salt—in a medium bowl. Give them a good whisk to make sure every bit of baking soda is evenly distributed. Nobody wants a bitter bite! Set this aside.

Step 2: In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the softened butter, brown sugar, and granulated sugar. We’re looking for a light and fluffy texture, which usually takes a good 2-3 minutes on medium speed. Don’t rush this step; it’s key for the perfect cookie texture.

Step 3:

> Beat in the pumpkin puree, egg, and vanilla extract. The mixture might look a little curdled at this point—that’s absolutely okay! It’s just the pumpkin reacting with the fat. It will all come together beautifully once we add the flour.

Step 4: Now, with the mixer on low, gradually add the flour mixture. Mix just until the last streaks of flour disappear. The most important tip here? Do not overmix! Overworking the dough is the number one culprit for tough cookies.

Step 5: This is my favorite part. Take the bowl off the mixer and grab a spatula. Gently fold in the graham cracker pieces, chocolate chunks, and mini marshmallows. Try to distribute them evenly so every single cookie is packed with goodness.

Step 6:

> Now, cover the bowl with plastic wrap and here’s my secret: chill the dough for at least 30 minutes. I know, the wait is agony! But trust me, it prevents the cookies from spreading too much in the oven, giving us a wonderfully thick and soft cookie. This is the perfect time to preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Taking Your Pumpkin S’mores Cookies to the Next Level

Now that you’ve got the basic recipe down, let’s talk about how to make these cookies truly your own. A little insider knowledge can transform a good cookie into a legendary one.

Pro Tips for Cookie Pe

rfection

• Chill Your Dough: I know, the wait is the hardest part! But chilling the dough for at least 30 minutes (or even overnight) prevents the cookies from spreading too much and helps the flavors meld together beautifully.
• Underbake Slightly: For that quintessentially soft and chewy center, pull the cookies out of the oven when the edges are just set but the centers still look a little soft and puffy. They’ll firm up perfectly as they cool on the baking sheet.
• Press in Extra Marshmallows: Right when the cookies come out of the oven, I love to gently press a few extra mini marshmallow bits on top. This gives them that gorgeous, gooey, “just-toasted” look.

Delicious Variat

ions & Substitutions

Baking is all about creativity! Feel free to play around with these ideas.

• Flour Power: You can easily make these gluten-free by using a 1:1 gluten-free all-purpose flour blend. I’ve had great success with this swap!
• Chocolate Choices: Not a milk chocolate fan? Dark chocolate chunks or even white chocolate chips would be a decadent alternative to the classic Hershey’s bar.
• Spice It Up:
  strong> If you’re a spice lover, add an extra 1/4 teaspoon of black pepper to the dough. It sounds unusual, but it creates a wonderful warm, complex flavor that pairs magically with the pumpkin and chocolate.
• Graham Cracker Crunch: For an extra hit of that classic s’mores flavor, try rolling the dough balls in crushed graham cracker crumbs before baking.

The Perfect Pairings: What to Serve Them With

While these cookies are absolutely magnificent on their own, they also love company.

• A Glass o
  f Cold Milk: This is the undisputed champion of pairings. The cool, creamy milk is the perfect contrast to the warm, spiced cookie.
• A Hot Mug of Coffee: The rich, bitter notes of a good brew cut through the sweetness and highlight the warm pumpkin spices.
• Vanilla Bean Ice Cream: For the ultimate indulgence, sandwich a small scoop of ice cream between two slightly warmed cookies. You can thank me later.
• Spiced Apple C
  ider: Embrace the full force of autumn with this cozy, flavorful duo.

The Benefits of Baking a Batch

Beyond the incredible taste, there’s so much more to love about this recipe.

• The Aroma Therapy: Filling your home with the scent of pumpkin, cinnamon, and toasting marshmallows is an instant mood-lifter. It’s the definition of hygge.
• Made with Love
  : Homemade cookies are a tangible expression of care. Sharing a plate of these is like sharing a warm hug.
• Fun for All Ages: This is a fantastic recipe to make with kids. They love crushing the graham crackers, unwrapping the chocolate, and (most of all) taste-testing!
• Freezer-Friendly: You can freeze the shaped dough balls on a baking sheet and then transfer them to a freezer bag. Then, you can bake just a few fresh, warm cookies whenever the craving strikes.

Real-Life Tips f

rom My Kitchen to Yours

Here’s the stuff you only learn after a few batches and a couple of happy accidents.

• If your marshmallows do start to burn, just scoot the baking sheet to a lower oven rack for the remainder of the bake time.
• Use a cookie scoop! It ensures all your cookies are the same size, which means they’ll bake evenly and you’ll get a consistent number of cookies from the batch.
• Let the cookies rest o
  n the hot baking sheet for a full 5 minutes after taking them out of the oven. This helps them set up and makes them much easier to transfer to a cooling rack without falling apart.
• Don’t have pumpkin pie spice? Make your own! Combine 1 1/2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp each of allspice and cloves.

I hope these tips inspire you to get baking and make this recipe your own. There’s nothing quite like pulling a tray of these warm, gooey, spiced cookies out of the oven. Happy baking, friends!

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Conclusion

And there you have it! These Pumpkin S’mores Cookies are truly the best of both autumn worlds. They combine the warm, spiced comfort of a pumpkin cookie with the nostalgic, gooey joy of a s’more. The key is in those simple steps: don’t overmix the dough, use high-quality chocolate, and give them that quick broiler kiss for that perfect toasted marshmallow top. They’re surprisingly easy to make but deliver a huge “wow” factor that will make you the star of any fall gathering.

I’d love to hear how your baking adventure goes! Did you add a pinch of extra cinnamon? Maybe you discovered the perfect marshmallow-to-cookie ratio? Share your creations and feedback with me in the comments below. Your stories and tips inspire every recipe here. And if you’re looking for your next cozy baking project, why not explore our recipe for Snickerdoodle Pumpkin Bread? Happy baking!

FAQs

Can I ma

ke the cookie dough ahead of time?

Absolutely! You can prepare the dough, scoop it into balls, and store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to bake, let them sit at room temperature for about 15 minutes before pressing in the marshmallows and chocolate and popping them in the oven.

My marshmallows got very messy in the oven. What did I do wrong?

Not a thing! Marshmallows are meant to get wonderfully puffed and messy—that’s part of their charm. For the classic s’mores look, just remember the final broiling step is very brief, only 30-60 seconds. Keep a close eye on them to achieve a golden toast without burning.

Can I use homemade marshmallow fluff instead of whole marshmallows?

While fluff is delicious, I wouldn’t recommend it for this specific recipe. The structure of a mini marshmallow holds up better during baking and provides those distinct pockets of gooeyness. Fluff might spread too much and change the texture of the cookie.

How should I store the

se cookies, and how long do they last?

Due to the marshmallow, these cookies are best enjoyed the day they are made. If you have leftovers, store them in a single layer in an airtight container at room temperature for 1-2 days. Be aware that the marshmallow will lose its toast and become chewier over time—still delicious, just different!

Can I freeze the baked cookies?

You can, but the texture of the marshmallow will change upon thawing, becoming quite sticky and chewy. For best results, I recommend freezing the unbaked dough balls (without the marshmallow and chocolate press-in) for up to 3 months. Bake from frozen, adding a minute or two to the bake time, and then press in your marshmallows and chocolate as directed.