Irresistible Pumpkin Smores Cookies Recipe

One rainy afternoon, I was scrolling through my pantry shelves, searching for something that would brighten the gloomy mood. A half-used can of pumpkin puree caught my eye, sitting beside a forgotten bag of marshmallows from last weekend’s hot chocolate night. That little discovery sparked an idea. I wanted something cozy but playful, comforting yet indulgent.

As I pulled out chocolate chips and graham crackers, I pictured a mash-up of autumn pumpkin cookies with campfire s’mores. The thought of pumpkin spice blending with gooey marshmallows and melty chocolate made me instantly turn on the oven. The kitchen soon filled with warm, spiced aromas, and the sound of marshmallows puffing in the heat was almost as good as the taste.

Each cookie had a soft pumpkin base, dotted with golden marshmallows that stretched like strings when pulled apart. The graham cracker pieces added crunch in just the right places, balancing the soft and gooey textures. What started as a pantry experiment became a recipe that feels like a campfire treat wrapped in autumn comfort.

Pumpkin Smores Cookies are not fussy, but they look beautiful like something you’d proudly place on a holiday platter or photograph for Instagram before taking that first bite.

Short Description

Soft pumpkin-spiced cookies loaded with chocolate chips, gooey marshmallows, and crunchy graham crackers these Pumpkin S’mores Cookies are cozy, fun, and irresistible.

Key Ingredients

• 1 cup unsalted butter, at room temperature
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• 8 graham crackers, broken into small pieces
• 1 teaspoon orange food coloring, optional

Optional toppings

• ½ cup chocolate chips
• extra mini marshmallows
• crushed graham crackers

Tools Needed

• Mixing bowls (one large, one medium)
• Electric mixer or sturdy whisk
• Rubber spatula
• Baking sheet
• Parchment paper
• Wire cooling rack
• Small cookie scoop or spoon

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep cookies from sticking and ensure even browning.

Step 2: Cream Butter and Sugars
In a large bowl, beat together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a smooth base and helps the cookies bake evenly.

Step 3: Mix in Pumpkin, Egg, and Vanilla
Add pumpkin puree, egg, and vanilla extract. If you’d like a vibrant color, add orange food coloring at this stage. Beat until fully combined.

Step 4: Combine Dry Ingredients
In a medium bowl, whisk flour, baking soda, pumpkin pie spice, and salt until evenly distributed.

Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, stirring gently until no streaks of flour remain. Avoid over mixing, as it can make the cookies dense. If dough feels too sticky, add 1 tablespoon of flour at a time until it holds together.

Step 6: Fold in the Goodies
Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces. Every scoop of dough should look like a mini s’mores mix.

Step 7: Shape the Cookies
Use a small cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Step 8: Add Toppings
Press extra marshmallows, chocolate chips, and graham cracker bits on top for a bakery-style look.

Step 9: Bake
Bake for 12–14 minutes, or until the edges are golden brown and the centers are still soft. Marshmallows should puff slightly and turn lightly golden.

Step 10: Cool and Serve
Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack. Serve at room temperature for the perfect balance of chewy, gooey, and crunchy.

Why You’ll Love This Recipe

• A festive twist on the classic s’mores.
• Soft, chewy pumpkin base with warm spice flavor.
• Quick to prepare, no complicated steps.
• Fun for parties, bake sales, or cozy nights in.
• Customizable with different toppings or chocolates.

Mistakes to Avoid & Solutions

Mistake 1: Over mixing the dough

Solution: Stir just until combined. Over mixing leads to tough cookies.

Mistake 2: Marshmallows melting too much

Solution: Keep marshmallows mostly inside the dough, and only press a few on top. This prevents burning.

Mistake 3: Cookies spreading too thin

Solution: Chill the dough for 15 minutes before baking if your kitchen is warm.

Mistake 4: Dry cookies

Solution: Don’t over bake. Remove when edges are set but centers look slightly underdone they’ll finish cooking on the sheet.

Mistake 5: Uneven baking

Solution: Bake one tray at a time in the center of the oven. Rotate halfway if needed.

Serving and Pairing Suggestions

Serve warm with hot cocoa or chai latte.

Stack on a platter for holiday gatherings.

Pair with vanilla ice cream for an indulgent dessert.

Pack in treat bags as edible gifts.

Arrange on a board with fruit and nuts for a cozy dessert spread.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 1 week to extend freshness.

Freeze unbaked dough balls for up to 2 months; bake straight from frozen, adding 1–2 minutes to bake time.

Reheat in the microwave for 8–10 seconds to make marshmallows gooey again.

Rewarm in a 300°F oven for 3–4 minutes to restore crisp edges.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, just make sure it’s smooth and not watery. If too wet, strain with a cheesecloth.

2. Can I make these cookies gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour. Texture may be slightly more delicate.

3. Do I need to chill the dough?
Not required, but chilling for 15–30 minutes gives thicker cookies.

4. Can I use large marshmallows instead of mini?
Yes, cut them into quarters, but minis melt more evenly.

5. How do I prevent cookies from sticking to the pan?
Always use parchment paper. It helps marshmallows caramelize without sticking.

Tips & Tricks

Use high-quality chocolate chips or chunks for richer flavor.

For extra spice, add ½ teaspoon cinnamon.

Don’t skip parchment paper melted marshmallows can glue cookies to the pan.

Press toppings on before baking for bakery-style presentation.

Double the recipe and freeze half the dough for quick cookies anytime.

Recipe Variations

Spiced White Chocolate Version: Replace chocolate chips with white chocolate and add ¼ teaspoon nutmeg. Creamy and spiced.

Nutty Pumpkin S’mores: Stir in ½ cup chopped pecans or walnuts for crunch.

Dark Chocolate Lovers: Swap milk chocolate chips for dark chocolate chunks. Richer, less sweet.

Pumpkin Mocha S’mores: Add 2 teaspoons instant espresso powder to the dry mix for a subtle coffee kick.

Holiday Twist: Sprinkle crushed peppermint candies on top before baking for a festive cookie platter.

Final Thoughts

Pumpkin S’mores Cookies capture the fun of a campfire treat with the warmth of fall baking. Each bite feels playful yet comforting, the kind of cookie that makes both kids and adults reach for seconds. The marshmallows turn gooey, the chocolate melts into pockets of richness, and the graham crackers hold it all together with crunch.

Making them is simple enough for a weeknight bake, but the finished cookies look like they belong at a holiday party. If you’ve been craving something cozy, colorful, and just a little indulgent, these cookies are the perfect way to bring the joy of autumn and the spirit of s’mores into your kitchen.