Why These Pumpkin S’mores Cookies Deserve a Spot in Your Fall Baking Lineup
When autumn rolls around, I immediately start craving the cozy comfort of pumpkin spice — but I also miss the nostalgia of summer campfires. That’s exactly how these Pumpkin S’mores Cookies came to be. Imagine everything you love about a s’more — gooey marshmallow, melted chocolate, and crunchy graham cracker — now fused with soft, spiced pumpkin cookie dough. The result is the perfect balance of fall warmth and campfire fun in every bite.
There’s something downright magical about biting into one of these cookies straight from the oven. The pumpkin purée keeps them tender and chewy, while the graham crackers add a delicate crunch. Mini marshmallows puff into golden, gooey clouds, and the chocolate melts into glossy puddles of happiness. They smell like everything you want your kitchen to smell like in October — cinnamon, nutmeg, brown sugar, and cozy nostalgia.
What I adore most about this recipe is its simplicity. No fancy mixers, no chilling time, just straightforward cookie bliss. These cookies are a guaranteed hit at bonfires, bake sales, or cozy nights in with a warm mug of apple cider. Plus, they make your house smell incredible — and who doesn’t want that?
If you’re looking for more fall baking inspiration, check out pumpkin desserts on Sally’s Baking Addiction or browse unique s’mores variations at Taste of Home. But first, let’s bake up some magic together.
Pumpkin S’mores Cookies Recipe Card
Pumpkin S’mores Cookies
Ingredients
Method
- Preheat and Prepare: Heat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk the Dry Team: Combine flour, pumpkin pie spice, salt, baking powder, and baking soda.
- Mix the Wet Ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar. Add pumpkin purée and egg yolk; whisk until smooth.
- Combine Forces: Stir dry ingredients into wet until a thick dough forms.
- Add the Good Stuff: Fold in half the chopped chocolate and half the graham cracker pieces.
- Scoop and Shape: Drop 2-tablespoon portions of dough onto prepared sheets, 2 inches apart.
- Top with Toppings: Press mini marshmallows, chocolate bits, and graham chunks onto each cookie.
- Bake to Perfection: Bake for 10–12 minutes, until edges set and marshmallows puff.
- Finish with Flair: Right after baking, press a piece of Hershey’s chocolate and a halved marshmallow onto each warm cookie.
- Cool (Just a Little): Let cookies rest 5 minutes before transferring to a cooling rack. Serve warm for the ultimate gooey bite.
Notes
Mastering the Art of Pumpkin S’mores Cookies
How to Get That Perfect Gooey Marshmallow Top
The secret to that bakery-style marshmallow topping? Timing. Bake your cookies for 8 minutes first, then pull them out to add marshmallows and chocolate before finishing the last few minutes. This keeps them from melting away completely and ensures you get that picture-perfect, toasty gooeyness every time.
Balancing Pumpkin Flavor Without Overpowering the Cookie
Pumpkin purée adds moisture but can dull other flavors if overused. I like to blot it with a paper towel before mixing it in. This trick concentrates the flavor and prevents a cakey texture. It’s a small step that makes a huge difference in keeping your cookies chewy and flavorful.
Bringing the Campfire Indoors with Toasted Graham Toppings
Crush your graham crackers and toast them for a minute in a skillet with a dab of butter and brown sugar. Sprinkle this golden crumble on top of your cookies before baking. It adds that authentic roasted graham crunch that brings serious s’mores vibes indoors.
Choosing the Right Chocolate Blend for Depth
For a more complex chocolate flavor, mix chopped bittersweet and milk chocolate. The dark chocolate balances the sweetness of the marshmallows and enhances the spiced pumpkin base. It’s like flavor layering — giving your cookie a grown-up edge while staying comforting.
Unlocking That Buttery, Chewy Center
For the perfect chewy texture, melt your butter but let it cool before mixing it with sugar. This step helps bind the dough without making it oily. Combined with the pumpkin’s natural softness, you get cookies that stay chewy for days (if they last that long!).
Keeping Your Pumpkin S’mores Cookies Fresh and Fabulous
Storing for Maximum Softness
Store cookies in an airtight container at room temperature with a slice of bread inside. The bread releases moisture, keeping your cookies bakery-soft for up to 4 days.
How to Freeze Dough for On-Demand Cookies
You can freeze the dough balls (before topping) for up to 3 months. When the craving hits, bake straight from the freezer — just add 1–2 minutes to the baking time.
Reheating for That Freshly Baked Gooeyness
Microwave cookies for 8–10 seconds to bring back that just-baked marshmallow melt. It’s a lifesaver when you want that warm, gooey bite the next day.
Transporting Without the Topping Mess
If you’re bringing them to a gathering, bake the cookies plain and add the chocolate and marshmallow toppings just before serving. A quick broil for 30 seconds gets everything melty again.
Long-Term Storage Hack for Holiday Prep
If making ahead for the holidays, freeze the baked cookies with parchment between layers. When ready to serve, thaw overnight and re-toast under the broiler for 20 seconds. It revives the flavor perfectly.
Making Pumpkin S’mores Cookies Work for Every Diet
How to Make Vegan Pumpkin S’mores Cookies
Swap the butter for vegan margarine or coconut oil, use dairy-free chocolate, and top with vegan marshmallows (brands like Dandies work great). The pumpkin keeps them soft and chewy without eggs.
Creating Gluten-Free Magic
Replace all-purpose flour with a gluten-free 1:1 baking blend. Add 1 teaspoon cornstarch for extra tenderness. The graham cracker pieces can be substituted with gluten-free grahams for an identical texture.
Cutting Back on Sugar Without Losing Flavor
You can reduce sugar by 25% and use dark chocolate instead of milk. The pumpkin and spices bring natural sweetness, so you won’t miss a thing.
Making Them Dairy-Free Without Sacrificing Gooeyness
Use plant-based butter and dairy-free chocolate. You’ll still get that classic meltiness — especially if you slightly underbake the cookies.
Nut-Free Adjustments for Safe Snacking
This recipe is naturally nut-free, but always check your chocolate labels for cross-contamination. For extra crunch, add seeds (like pumpkin seeds) instead of nuts — perfect for a thematic twist!
Your Most-Asked Questions About Pumpkin S’mores Cookies
Can I Make These Cookies Ahead of Time?
Absolutely! These cookies actually taste better the next day as the flavors meld. Store them airtight, then warm briefly before serving for that gooey texture.
Can I Use Pumpkin Pie Filling Instead of Puree?
No — pumpkin pie filling contains added sugar and spices, which would throw off the texture and sweetness. Always stick to pure pumpkin purée for control over flavor balance.
Why Are My Cookies Too Cakey?
Too much pumpkin or overmixing can lead to cakey cookies. Blot the pumpkin and fold your dough gently just until combined. Remember, less mixing = chewier cookies.
Can I Use Regular Marshmallows Instead of Mini?
Yes, but cut them in half before topping. Mini marshmallows distribute more evenly and give that perfect gooey top without overwhelming the cookie.
What’s the Best Way to Get That Perfect Campfire Look?
After baking, pop your cookies under the broiler for 15–20 seconds to toast the marshmallows. Watch closely — they brown quickly! It gives that golden, campfire-finished touch that looks amazing.
A Cozy Goodbye: Why Pumpkin S’mores Cookies Are My Fall Obsession
There’s just something about these Pumpkin S’mores Cookies that feels like a warm hug from the season itself. They’re everything wonderful about fall — the comforting spice of pumpkin pie, the sticky sweetness of melted marshmallows, the crunch of graham crackers, and the indulgent smoothness of chocolate. Each bite carries a little nostalgia, a little creativity, and a lot of heart.
I love making these for bonfire nights, lazy Sundays, or when I just want my kitchen to smell like happiness. They pair beautifully with a pumpkin spice latte or a mug of hot cocoa, and they never fail to spark conversation. People always ask, “Wait — pumpkin and s’mores?!” and then immediately ask for the recipe after one bite.
If you’re looking to impress your friends or just bake something that feels like fall comfort wrapped in cookie form, this recipe is it. It’s simple, it’s cozy, and it’s downright irresistible. Once you’ve had these cookies warm from the oven, you’ll find yourself baking batch after batch all season long.
So grab your whisk, your pumpkin purée, and your favorite chocolate bars — it’s time to make the ultimate Pumpkin S’mores Cookies.
