Pumpkin S’mores Cookies

If you love everything about fall — pumpkin spice, cozy baking, and melty chocolate — you’re going to fall head over heels for these Pumpkin S’mores Cookies. Imagine thick, chewy pumpkin cookies studded with chunks of gooey marshmallows, rich chocolate chips, and crunchy graham cracker pieces. It’s like your favorite campfire s’mores got a warm, pumpkin-spiced makeover!

Unlike most pumpkin cookie recipes that turn out cakey, this one focuses on achieving a soft and chewy texture while packing in all the best flavors of fall. We balance the moisture of pumpkin purée, add brown sugar for depth, and layer in warm spices for that cozy autumn vibe. Then, we fold in chocolate, graham crackers, and marshmallows — because s’mores make everything better!

Whether you’re baking these for a fall party, a cozy movie night, or just because you want a sweet seasonal treat, these cookies will instantly become a family favorite. They’re quick to make, require no chilling, and taste even better the next day as the flavors meld together.

Get ready to bite into chewy pumpkin perfection with gooey marshmallows, melty chocolate, and crunchy graham crackers — these Pumpkin S’mores Cookies are the ultimate autumn indulgence!

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What Makes These Pumpkin S’mores Cookies Special?

• Chewy, Not Cakey – The perfect soft, chewy texture thanks to blotting the pumpkin.

• Loaded with S’mores Goodness – Chocolate chips, graham crackers, and marshmallows in every bite.

• No-Chill Dough – Bake immediately for fresh cookies in under 30 minutes.

• Perfect for Fall Gatherings – Ideal for Halloween parties, Thanksgiving, and cozy nights in.

• Easy & Foolproof – Simple ingredients, step-by-step instructions, and consistently perfect results.

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Ingredient Notes

• Pumpkin Purée (½ cup)
  Use pure canned pumpkin, not pumpkin pie filling. Blot excess moisture for chewy cookies.

• Brown Sugar (¾ cup)
  Deepens flavor and creates a soft, chewy texture.

• Granulated Sugar (¼ cup)
  Adds sweetness and helps balance the pumpkin spice.

• Unsalted Butter (½ cup, melted)
  Gives richness and keeps cookies soft.

• Egg Yolk (1 large)
  Reduces extra moisture, preventing cakiness.

• Pumpkin Pie Spice (1½ tsp)
  Warm, cozy blend of cinnamon, nutmeg, ginger, and cloves.

• Baking Soda (½ tsp)
  Ensures cookies rise slightly without becoming cakey.

• All-Purpose Flour (1¾ cups)
  Spoon and level to avoid dry cookies.

• Chocolate Chips (¾ cup)
  Semi-sweet chips balance the sweetness perfectly.

• Mini Marshmallows (1 cup)
  Gooey centers and that classic s’mores texture.

• Graham Crackers (4 sheets, crushed)
  Add crunch and authentic campfire flavor.

• Vanilla Extract (1 tsp)
  Rounds out all the flavors beautifully.

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How to Make Pumpkin S’mores Cookies

1. Preheat the oven

   • Set oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Blot the pumpkin

   • Place pumpkin purée on paper towels and gently press out excess liquid to avoid cakey cookies.

3. Mix wet ingredients

   • In a bowl, whisk together melted butter, brown sugar, granulated sugar, pumpkin, egg yolk, and vanilla until smooth.

4. Combine dry ingredients

   • In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt.

5. Form the dough

   • Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

6. Add mix-ins

   • Stir in chocolate chips, mini marshmallows, and crushed graham crackers. Reserve a few toppings for pressing on top.

7. Scoop & bake

   • Scoop dough into 2-tablespoon balls, place 2 inches apart, and press extra toppings on top. Bake for 11-13 minutes.

8. Cool & enjoy

   • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Storage Options

• Room Temperature: Store in an airtight container up to 4 days.

• Refrigeration: Keeps fresh for 1 week. Warm before serving for gooey marshmallows.

• Freezing Dough: Freeze cookie dough balls up to 3 months. Bake from frozen, adding 1-2 minutes.

• Freezing Baked Cookies: Store baked cookies in a freezer-safe bag up to 2 months.

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Variations and Substitutions

• White Chocolate Pumpkin S’mores Cookies – Swap semi-sweet for white chocolate chips.

• Nutty S’mores Twist – Add chopped pecans or walnuts for crunch.

• Spiced-Up Version – Add extra cinnamon or ground ginger for bold flavor.

• Gluten-Free Option – Use gluten-free graham crackers and a 1:1 gluten-free flour blend.

• Stuffed Cookies – Add a square of chocolate inside each dough ball before baking for a molten center.

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Frequently Asked Questions

1. Why do my marshmallows melt too much?
Freeze mini marshmallows for 10 minutes before adding them to the dough.

2. Can I make these ahead of time?
Yes! Make the dough up to 24 hours in advance and refrigerate it until baking.

3. Do I need to chill the dough?
Not required, but a 30-minute chill creates even thicker cookies.

4. Can I use homemade pumpkin purée?
Yes, but drain well and blot to remove extra moisture.

5. How do I make my cookies look bakery-style?
Press extra chocolate chips, marshmallows, and graham cracker pieces on top before baking.

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