Pumpkin S’mores Cookies
Pumpkin S’mores Cookies combine soft pumpkin spice cookies with gooey marshmallows, chocolate chips, and crunchy graham crackers.
Everything about this treat brings a smile to my face. It’s a dessert that brings the spirit of fall and summer into a cookie. These Pumpkin S’mores Cookies are a classic combination of flavors, without the campfire, and will become your new favorite fall treat. The mixtures of pumpkin and spice with all the s’mores ingredients are a total win! They are truly incredible and perfect for fall/bonfire season. I can’t think of a better fall treat to serve at a Halloween party or for a Thanksgiving dessert! I know that everyone will be asking for the recipe!
PUMPKIN S’MORES COOKIES
You can search the internet and find millions of cookie recipes to choose from, but if you’re looking for the one cookie to trump them all, then make sure to save this page right now! This warm, homemade cookie is packed with more than just pumpkin and spice. This recipe also adds milk chocolate chips, marshmallows, and crushed graham crackers. Two amazing desserts brought together to make one amazing cookie with the spirit of s’mores!
Find my expert tips on how to make pumpkin s’mores cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Pumpkin S’mores Cookies Recipe:
- Perfect Fall Flavor: Pumpkin puree, warm spices, and cinnamon give these cookies that cozy, autumnal taste you’ll crave all season.
- S’mores Magic in Every Bite: Gooey marshmallows and melty chocolate chips paired with graham cracker crumbs capture the classic campfire treat in cookie form.
- Soft & Chewy Texture: With a tender, slightly cakey center and lightly crisp edges, these cookies are irresistibly soft and satisfying.
- Fun & Festive: Topped with toasted marshmallows, they’re as visually appealing as they are delicious. Perfect for sharing at fall parties or holiday gatherings.
- Easy to Make: With straightforward ingredients and simple steps, these cookies deliver big flavor without complicated techniques.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 Tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- ½ cup graham cracker crumbs
- 1 cup salted butter, melted and cooled
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ Tablespoon vanilla extract
- ¾ cup pumpkin puree
- 1 large egg
- 1 ½ cups milk chocolate chips
- 18 large marshmallows, cut in half
Instructions
Preheat the oven to 350 degrees F. Grease two large baking sheets. Set aside.
In a large bowl, add the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and graham cracker crumbs. Whisk to blend together. Set aside.
Mix the melted butter and both sugars together. Add vanilla, pumpkin, and egg. Mix until just combined.
Mix the dry ingredients into the wet ingredients just until combined. Stir in the chocolate chips.
Scoop the dough using a large cookie scoop (about 4 Tablespoons worth of dough) onto the prepared baking sheets.
6 cookies per cookie sheet. Press the dough down slightly using your hand. Bake for 13 to 14 minutes. Carefully remove from the oven.
Place two marshmallow halves on each cookie. Place back in the oven for 1 minute or until the marshmallows are slightly melted. *Watch closely the entire time to prevent from burning.* Remove from oven.
Let the cookies cool right on the cookie sheets. Serve and enjoy! 😃
Servings
This recipe yields 18 large cookies. I emphasize the word large because these are big! You can scoop the dough into smaller portions (about 2 Tablespoons per cookie) to double the number of cookies. Adjust the baking time to only 10 minutes if doing so.
Storage and Reheating
If you have leftover goodies that need to be stored, don’t fret. These are just as good the next day. Make sure to keep them sealed in a container or cookie jar for up to 3 days. For longer storage, freeze in a single layer for 1 hour, then transfer to a freezer-safe container for up to 2 months, thawing at room temperature before serving. To reheat, microwave each cookie for 10–15 seconds or reheat in a 300°F oven for 5–7 minutes, watching carefully so the marshmallows don’t burn.
Holly’s Tips for The Best Pumpkin S’mores Cookies:
- Use Room Temperature Ingredients: Ensure the egg and pumpkin puree are at room temperature so the dough mixes evenly.
- Don’t Overmix: Combine wet and dry ingredients just until incorporated to keep cookies soft and tender.
- Slightly Press Dough: Gently flatten cookie dough before baking to help them spread evenly and support the marshmallow topping.
- Watch Marshmallows Closely: When adding marshmallows back to the oven, keep a close eye—they melt quickly and can burn in seconds.
- Chill for Less Spread (Optional): If your cookies spread too much, chill the dough for 15–20 minutes before baking.
- Use Fresh Graham Cracker Crumbs: For the best texture and flavor, crush them finely instead of using pre-packaged crumbs.
- Serve Warm for Gooeyness: Cookies are extra delicious when slightly warm, so consider reheating briefly before serving.
- Chocolate Chip Options: The best type of chocolate to use in this recipe is milk chocolate. They are my personal favorite, but you can always use your favorite here. Try switching things up by using dark chocolate, white chocolate, or peanut butter chips. You can’t go wrong with any of these options!
Frequently Asked Questions:
Absolutely! You may need a few more mini marshmallows per cookie to achieve the same gooey effect.
Yes! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours before baking.
While you can, the graham cracker crumbs add authentic s’mores flavor and a subtle crunch, so they’re recommended.
Add the marshmallows back to the oven for only 1 minute and watch them closely—they melt quickly and can brown fast.
Yes! Any chocolate chips you prefer can be used, though milk chocolate gives the classic s’mores flavor.
Fortunately, there are only two things you need to swap out in order to make sure any gluten is nowhere near the cookie. First, substitute the all-purpose flour for gluten-free flour. Next, substitute the graham crackers for a gluten-free brand of graham crackers. If you have one you enjoy, use that. If you need to search for some, there are many options online.
Similar Recipes
Craving something similar? Try my S’mores Cookies and Peanut Butter S’mores Bites next.
Looking for a fall party dessert? My S’mores Cookie Bars have a gooey center of melted chocolate and marshmallow sandwiched between graham crackers.
Want something more filling? My S’mores Crescent Rolls are flaky, buttery crescent rolls stuffed with Nutella, marshmallows, chocolate chips, and graham cracker crumbs.
Looking for a crowd-pleasing fall dessert? My No-Bake S’mores Pudding Cake features layers of graham crackers, chocolate pudding and marshmallow goodness inside a no-bake cake.
Have you made this Pumpkin S’mores Cookies recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinSmoresCookies #SmoresFallDesserts #LifeInTheLofthouse
Pumpkin S’mores Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 Tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- ½ cup graham cracker crumbs
- 1 cup salted butter melted and cooled
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- ½ Tablespoon vanilla extract
- ¾ cup pumpkin puree
- 1 large egg
- 1 ½ cups milk chocolate chips
- 18 large marshmallows cut in half
Instructions
- Preheat oven to 350 degrees F. Grease three large baking sheets. Set aside. In a large bowl, add the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and graham cracker crumbs. Whisk to blend together. Set aside.
- Mix the melted butter and both sugars together in a large bowl. Add in vanilla, pumpkin and egg. Mix until just combined. Mix the dry ingredients into the wet ingredients just until combined. Stir in chocolate chips.
- Scoop the dough using a large cookie scoop (about 4 Tablespoons worth of dough) onto the prepared baking sheets. 6 cookies per sheet. Press the dough down slightly with your hands. Bake for 13 to 14 minutes. Carefully remove from oven.
- Place two marshmallow halves onto each cookie. Place back into the oven for 1 minute or until marshmallows have slightly melted. *Watch closely so they don't burn.* Carefully remove from oven. Let cookies cool on the baking sheets. Serve and enjoy!
Notes
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