What if I told you that the most beloved fall flavor combination isn’t actually pumpkin spice and everything nice?
It’s a bold statement, I know. We’ve been conditioned to believe that the quintessential taste of autumn is a PSL in one hand and a slice of pie in the other. But after developing and testing over two dozen variations, I discovered something magical. The true, soul-warming champion of the season is the marriage of toasty marshmallow, rich chocolate, and spiced pumpkin. And it all comes together in these, the absolute Best Pumpkin S’mores Cookies Recipe.
The idea was born from a particularly crisp October evening. My family was gathered around a crackling fire pit, the scent of woodsmoke clinging to our sweaters. We were toasting marshmallows, of course, and as I watched a perfectly golden one slowly droop onto a graham cracker, I had a thought. What if we could capture this moment—this feeling of cozy, fireside bliss—and bake it into a cookie? A cookie that tasted like a hug from autumn itself.
I rushed inside, my mind racing faster than the squirrels gathering nuts outside my window. I knew the base had to be a soft, cakey pumpkin cookie, spiced with just the right amount of cinnamon and a whisper of nutmeg. But the s’mores element? That was the real challenge. Simply tossing in chocolate chips and marshmallows wouldn’t do. They’d melt into nothingness or, worse, burn. I needed a method that would preserve the gooey, toasted essence of a campfire s’more in every single bite.
After a few (delicious) failed attempts, the breakthrough came. The secret wasn’t just in the ingredients, but in the technique. It’s a little trick I can’t wait to share with you. So preheat your oven and clear your countertops, because we’re about to create something truly extraordinary.
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Pumpkin S’mores Cookies
- Total Time: 45 minutes
- Yield: 4 1x
Description
Soft pumpkin cookies filled with chocolate chunks and marshmallows, topped with a graham cracker crunch for the ultimate fall-inspired s’mores treat.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 3/4 cup chocolate chunks
- 1 cup mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in pumpkin, egg, and vanilla.
- In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually mix into wet ingredients.
- Fold in graham cracker crumbs, chocolate chunks, and mini marshmallows.
- Drop rounded tablespoons of dough onto prepared sheets. Bake for 10-12 minutes until edges are lightly golden. Cool on wire racks.
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 Ingredients for a Little Slice of Autumn Magic
Gathering these ingredients feels like collecting the very best parts of the season. I love pulling out my favorite ceramic bowls and lining everything up—it’s a little ritual that makes the baking process so much more joyful. Here’s what you’ll need to create these cozy, gooey wonders.
For the Cookie Doughh3>
- 2 ¼ cups all-purpose flour: The trusty foundation of our cookie. I always give it a quick fluff with a spoon before measuring.
- 1 teaspoon baking soda: Our little leavening agent, ensuring a perfect, slightly puffy cookie.
- ½ teaspoon salt: Please don’t skip this! It’s the secret weapon that makes all the warm spices and sweet chocolate sing.
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg: (I always add a tiny pinch more—I can’t help myself!)
- ¼ teaspoon ground cloves: This trio of spices is the very soul of autumn, wrapped up in a cookie.
- 1 cup (2 sticks) unsalted butter, softened: Truly softened butter is key. It should give easily when you press it with your finger. This makes for the dreamiest, chewiest texture.
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar: The brown sugar adds a wonderful molasses depth that pairs so beautifully with the pumpkin.
- 1 large egg + 1 egg yolk: The extra yolk is my favorite trick for an extra-rich and tender cookie.
- 2 teaspoons pure vanilla extract: The good stuff! It adds a beautiful warmth.
- ½ cup pure pumpkin puree: Not pumpkin pie filling! We’re adding just enough for that gorgeous flavor and moisture without making the dough too wet.
The Fun Mix-Ins
- 1 ½ cups graham cracker pieces: Break them up with your hands for lovely rustic chunks. You’ll get little bits in every single bite.
- 1 ½ cups semi-sweet chocolate chunks: I prefer chunks over chips—they create those gorgeous, melty pools of chocolate.
- 1 cup mini marshmallows: Because what’s a s’more without the marshmallow? The minis distribute the gooeyness perfectly.
Let’s Make Some Cookie Magic
Now for the best part! Put on some cozy music, maybe light a cinnamon-scented candle, and let’s create something wonderful together.
Step 1: First, let’s whisk together our dry ingredients. In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Give them a good whisk until everything is beautifully uniform and fragrant. Setting 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, granulated sugar, and brown sugar. We’re looking for it to become light, fluffy, and pale in color. This usually takes a good 2-3 minutes on medium speed. Don’t rush this step—it’s what creates that perfect cookie texture!Step 3: Scrape down the sides of the bowl with a spatula. Now, add in the whole egg and mix until just combined. Add the egg yolk and the vanilla extract, and mix again until everything is incorporated. Finally, add the pumpkin puree and mix on low until it’s just blended. The batter might look a little curdled at this point—that’s perfectly normal, I promise!
Step 4: With the mixer on low, gradually add the flour mixture to the wet ingredients. Mix until *just* combined and no streaks of flour remain. Overmixing is the enemy of a tender cookie!
Step 5:
> Now, for the fun part! Take the bowl off the mixer. Using your trusty spatula, gently fold in the graham cracker pieces, chocolate chunks, and mini marshmallows. Try to distribute them evenly, but be gentle so we don’t crush our mix-ins.My Little Tip: This dough is a bit softer than your standard chocolate chip cookie dough because of the pumpkin. For the best results, we absolutely must chill it. Cover the bowl with plastic wrap and pop it into the refrigerator for at least 1 hour, or even overnight if you’re planning ahead. This step is non-negotiable—it prevents the cookies from spreading too much and allows all the flavors to get to know each other and become best friends.
Welcome back to the coz
iest corner of the internet! Now that you’ve got your dough mixed and your kitchen smelling like a dream, let’s talk about turning these pumpkin s’mores cookies from great to absolutely unforgettable.Pro Tips for Cookie Perfection
A few little secrets can make a world of difference. Here’s what I’ve learned after many happy batches:
- Chill Your Dough: I know, I know—it’s hard to wait! But chilling the dough for at least 30 minutes (or even overnight) prevents the cookies from spreading too much and helps the flavors deepen.
- Press Gently:</strong> When you place the marshmallows and chocolate on top, a light press ensures they stick without sinking into a puddle.
- Under-bake Ever So Slightly: Pull them out when the edges are just set but the centers still look a tiny bit soft. They’ll finish cooking on the tray, giving you that dreamy, chewy texture.
Fun Variations & Substitutions
Baking is all about making it your own! Feel free to play around with these ideas.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The spices and pumpkin will still shine!
- Dairy-Free: Use your favorite plant-based butter and ensure your chocolate is dairy-free. It works like a charm.
- Spice It Up: Add a pinch of black pepper or cardamom to the dough for a warm, unexpected kick.
- Switch the Chocolate: White chocolate or butterscotch chips are delightful alternatives to milk chocolate.
What to Serve Them With
These cookies are a star on their own, but oh, the magic they create alongside a favorite drink!
I love serving them warm with a tall glass of cold milk for the kids. For the adults, a mug of spiced chai tea or a pumpkin spice latte makes it feel like a full autumn experience. They’re also incredible crumbled over a scoop of vanilla bean ice cream—trust me on this one.
The Benefits of Baking These Beauties
Beyond the incredible taste, there’s something truly special about these cookies. They’re a wonderful way to create memories in the kitchen, whether you’re baking solo with your favorite music or with little hands eager to press marshmallows into dough. The aroma alone is a form of therapy! Plus, they make the most thoughtful homemade gift for neighbors, teachers, or friends—spreading a little warmth one cookie at a time.
Real-Life Tips from My Kitchen to Yours
In the beautiful chaos of real life, here’s what keeps baking joyful:
- If your marshmallows get a little too toasty, don’t fret! That extra caramelized flavor is a happy accident.
- Cookie dough freezes beautifully. Scoop it onto a tray, freeze solid, then toss the balls into a bag. You can bake a few at a time whenever a cookie craving strikes!
- Embrace the mess. A little flour on the counter and sticky fingers are signs of a kitchen filled with love.
However you choose to enjoy them, I hope these pumpkin s’mores cookies bring as much joy to your home as they have to mine. Happy baking, friends.
Conclusion
And there you have it! A batch of warm, gooey, and utterly irresistible Pumpkin S’mores Cookies. We’ve combined the cozy spice of pumpkin with the nostalgic, melty goodness of s’mores to create a treat that truly captures the magic of autumn. Remember to use room temperature ingredients for the best texture, don’t overmix that dough, and give them those precious few minutes to set on the pan—it makes all the difference.
I truly hope these cookies fill your kitchen with the most wonderful aromas and bring a little extra joy to your day. Baking is about sharing love, one treat at a time.
Now, I’d love to
hear from you! Did you add a pinch of extra cinnamon? Maybe you tried them with dark chocolate? Share your baking adventures with me in the comments below, and don’t forget to tag me on social media so I can see your beautiful creations. If you’re looking for your next baking project, why not try my Spiced Apple Cider Cupcakes next? Happy baking!FAQs
Can I make 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. Let them sit at room temperature for about 15-20 minutes before baking. You can also freeze the dough balls for up to 3 months and bake them straight from the freezer, just adding a minute or two to the baking time.
My marshmallows melted completely away! What happened?
This is a common hiccup! It usually means the marshmallows were placed on top at the very beginning. For the best results, press the marshmallow halves into the tops of the cookies for the final 2-3 minutes of baking. This gives them just enough time to get perfectly toasted and melty without disappearing into the cookie.
Can I use homemade graham cracker crumbs?
Of course! If you have whole graham crackers, simply pulse them in a food processor or place them in a zip-top bag and crush them with a rolling pin until you have fine crumbs. You’ll need about 4 full-sheet graham crackers to get a half cup of crumbs.
What’s the best way to store these cookies?
Due to the gooey marshmallow, these cookies are best enjoyed the day they are made. If you need to store them, place them in a single layer in an airtight container at room temperature for up to 2 days. Be aware that the marshmallow will lose its toastiness and become chewy.
Can I use marshmallow fluff instead?
While marshmallow fluff is delicious, it won’t provide the same toasted, gooey pocket that a halved marshmallow does. The fluff will bake into the cookie more, creating a different (but still tasty!) texture. For the classic s’mores experience, I recommend sticking with whole marshmallows.
