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Pumpkin S’mores Cookies

Pumpkin S’mores Cookies

Soft, chewy, and perfectly spiced, these Pumpkin S’mores Cookies bring together the best of fall and campfire nostalgia. Gooey marshmallows, melty chocolate, and graham cracker crunch crown a rich pumpkin cookie base for a treat that’s impossible to resist.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 20
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1/2 cup 1 stick + 2 Tbsp unsalted butter, melted and cooled
  • 2 1/2 cups 300 g all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large egg yolk
  • 1 cup 215 g packed dark brown sugar
  • 1/2 cup 100 g granulated sugar
  • 2/3 cup pumpkin purée not pumpkin pie filling
  • 1 4-oz bittersweet chocolate bar, chopped
  • 3 1.5-oz Hershey’s milk chocolate bars, divided
  • 5 graham cracker sheets divided
  • 7 large marshmallows halved
  • 28 mini marshmallows

Method
 

  1. Preheat and Prepare: Heat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk the Dry Team: Combine flour, pumpkin pie spice, salt, baking powder, and baking soda.
  3. 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.
  4. Combine Forces: Stir dry ingredients into wet until a thick dough forms.
  5. Add the Good Stuff: Fold in half the chopped chocolate and half the graham cracker pieces.
  6. Scoop and Shape: Drop 2-tablespoon portions of dough onto prepared sheets, 2 inches apart.
  7. Top with Toppings: Press mini marshmallows, chocolate bits, and graham chunks onto each cookie.
  8. Bake to Perfection: Bake for 10–12 minutes, until edges set and marshmallows puff.
  9. Finish with Flair: Right after baking, press a piece of Hershey’s chocolate and a halved marshmallow onto each warm cookie.
  10. Cool (Just a Little): Let cookies rest 5 minutes before transferring to a cooling rack. Serve warm for the ultimate gooey bite.

Notes

For best results, don’t overbake — the cookies will firm up as they cool. Blot pumpkin purée with paper towels before measuring to avoid excess moisture.