Pumpkin S’mores Cookies: The Ultimate Fall Cookie Mashup

If autumn had a signature cookie, Pumpkin S’mores Cookies would be it. These cozy, chewy, flavor-packed cookies combine everything we love about two classic treats: pumpkin spice and gooey s’mores. Imagine soft pumpkin cookies spiced with cinnamon and nutmeg, studded with chunks of milk chocolate, crushed graham crackers, and gooey marshmallow pockets that melt right into the dough.

Perfect for fall baking, Halloween parties, Thanksgiving dessert tables, or simply satisfying your seasonal sweet tooth — these cookies bring warmth, nostalgia, and indulgence in every bite.

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Why You’ll Love Pumpkin S’mores Cookies

🎃 Soft, thick cookies with a spiced pumpkin base
🍫 Loaded with milk chocolate, graham crackers, and marshmallows
🔥 Brings together your favorite fall and campfire flavors
⏱️ 30-minute recipe — no chilling required
👩‍🍳 Easy to make with basic pantry ingredients
📦 Freezer-friendly for holiday prep or gifting

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Ingredients You’ll Need

Here’s what you need to make these irresistible fall cookies:

🧁 For the Cookie Dough:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ⅓ cup pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk
• 1 tsp vanilla extract

🍂 Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves (optional)
• ½ tsp pumpkin pie spice (optional for extra flavor)

🍫 S’mores Mix-Ins:

• ¾ cup milk or semi-sweet chocolate chips (or chopped chocolate bars)
• ¾ cup mini marshmallows
• ½ cup crushed graham crackers (plus more for topping)

🍁 Tip: Toast the marshmallows under a broiler for a few seconds before serving for that campfire feel!

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How to Make Pumpkin S’mores Cookies

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Step 1: Preheat & Prep

• Preheat oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone baking mats.

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Step 2: Cream the Butter and Sugars

1. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add in the pumpkin puree, egg yolk, and vanilla extract. Mix until well combined.

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Step 3: Combine Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking soda
• Salt
• Cinnamon, nutmeg, cloves, and pumpkin pie spice (if using)

Gradually add the dry ingredients to the wet mixture and stir just until a dough forms.

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Step 4: Fold in the S’mores Goodness

1. Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
2. The dough will be soft and slightly sticky — that’s perfect!

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Step 5: Scoop & Bake

1. Scoop dough using a cookie scoop (about 1.5 tablespoons) onto the prepared baking sheets.
2. Press a few extra marshmallows, chocolate chips, and graham cracker pieces onto the top of each cookie for a bakery-style look.
3. Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
4. Let cool on the pan for 5 minutes, then transfer to a wire rack.

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Tips for the Best Pumpkin S’mores Cookies

🧡 Blot your pumpkin: If your puree is very watery, blot it slightly with a paper towel to avoid overly cakey cookies.
🧁 Don’t overbake: The cookies should be just set on the edges with a soft center.
🔥 Torch the marshmallows: For an authentic s’mores vibe, gently torch the marshmallows after baking.
🧊 Freeze the dough: Roll dough into balls and freeze for up to 3 months — bake from frozen, adding 1–2 minutes to the bake time.

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Make-Ahead & Storage

🍪 Storage:

• Store cooled cookies in an airtight container for up to 4 days at room temperature.

❄️ Freezer:

• Freeze dough balls for up to 3 months. Bake straight from frozen.
• Freeze baked cookies once cooled — thaw at room temp or microwave for 10–15 seconds.

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Variations and Add-Ins

🍫 Dark chocolate or white chocolate chips
🌰 Chopped pecans or walnuts for crunch
🔥 Cinnamon chips or toffee bits
🎃 Pumpkin-flavored marshmallows (seasonal)
🥥 Coconut flakes for a tropical s’mores twist

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What to Serve With Pumpkin S’mores Cookies

🥛 A tall glass of cold milk
☕ Pumpkin spice latte or vanilla chai tea
🍦 Vanilla bean ice cream for a cookie sandwich
🍁 Hot apple cider or hot cocoa

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Nutrition Info (Per Cookie – Approx. 20 cookies)

• Calories: ~180
• Fat: 8g
• Carbs: 24g
• Sugar: 14g
• Protein: 2g
• Fiber: 1g

🧮 Nutrition may vary based on brands and portion size.

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Frequently Asked Questions

Can I make these cookies gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend and use gluten-free graham crackers.

Can I use pumpkin pie filling?

No — use 100% pumpkin puree, not pie filling, which has added sugar and spices.

Can I use large marshmallows?

Mini marshmallows melt more evenly. If using large ones, chop them into small pieces before adding.

Why are my cookies cakey?

Too much pumpkin or overmixing can make the cookies puffier. Blot excess moisture and avoid overmixing the dough.

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Why This Recipe Works

✅ Combines two beloved treats: pumpkin spice and s’mores
✅ Balanced texture: chewy, gooey, crunchy
✅ Easy to make with simple ingredients
✅ Kid-friendly and holiday-worthy
✅ Freezer-friendly for fall baking prep

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Final Thoughts: The Cookie of the Season

Pumpkin S’mores Cookies are everything fall baking should be — warm, spiced, gooey, and fun. The combination of graham crackers, melted marshmallows, and rich chocolate in a spiced pumpkin cookie base makes each bite an explosion of comfort and nostalgia. Whether you’re baking for a party, gifting a fall treat box, or just want something special to go with your PSL, these cookies are a must-make.

They’re easy, versatile, and sure to become a new autumn tradition.

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