Fall is the perfect time to enjoy cozy desserts that capture the flavors of the season, and these Pumpkin S’mores Cookies do just that. Combining the warmth of pumpkin spice with the gooey indulgence of marshmallows and the richness of chocolate, these cookies bring the best of autumn into every bite. Whether you’re baking for family, friends, or just a quiet night at home, these cookies are an irresistible treat that’s sure to become a seasonal favorite.
The beauty of these cookies is in their combination of textures and flavors. A soft, pumpkin-spiced cookie base supports pockets of melted marshmallow and melted chocolate chunks, creating a playful, nostalgic twist on the classic s’mores. Perfect for Halloween parties, fall gatherings, or simply a cozy afternoon treat with a cup of coffee or hot cocoa, these cookies are a must-bake this season.
Why You’ll Love Pumpkin S’mores Cookies
- Fall Flavors – Pumpkin spice, chocolate, and marshmallow make a deliciously seasonal combination.
- Soft and Chewy Texture – Each cookie is perfectly tender with gooey pockets of marshmallow.
- Kid- and Adult-Friendly – A treat that everyone will love, whether it’s for a party or a family snack.
- Easy to Customize – Swap milk chocolate for dark or white chocolate, or add nuts for extra crunch.
- Perfect for Sharing or Gifting – These cookies make a wonderful fall gift or addition to a cookie platter.
These cookies aren’t just tasty—they’re comforting, festive, and fun to make.
How to Make Pumpkin S’mores Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup chocolate chunks or chips
- 1 cup mini marshmallows
- Optional: 1/2 cup crushed graham crackers
Step-by-Step Instructions:
- Preheat Oven – Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Wet Ingredients – In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg, vanilla extract, and pumpkin purée until smooth.
- Combine Dry Ingredients – In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Make the Cookie Dough – Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Mix-Ins – Fold in chocolate chunks, mini marshmallows, and crushed graham crackers (if using). Be careful not to overmix to prevent the marshmallows from melting prematurely.
- Scoop Cookies – Using a cookie scoop, drop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake – Bake for 10–12 minutes, until edges are lightly golden but the centers remain soft.
- Cool – Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve With Pumpkin S’mores Cookies
- Hot Cocoa – The classic pairing; add a cinnamon stick for extra fall flavor.
- Pumpkin Spice Latte – Enhance the pumpkin flavor with your favorite autumn coffee drink.
- Apple Slices or Cider – Lighten up the indulgence with fresh fruit or a warm drink.
- Fall Dessert Boards – Pair with pumpkin bars, pecan tarts, or spiced cookies for a seasonal spread.
These cookies also make excellent party favors or additions to bake sales.
Tips for Perfecting Pumpkin S’mores Cookies
- Use Fresh Pumpkin Purée – Ensure your pumpkin purée isn’t watery to avoid soggy cookies.
- Chill the Dough (Optional) – Chilling for 15–30 minutes can help prevent spreading.
- Mix Marshmallows Carefully – Gently fold in marshmallows last to keep them intact.
- Adjust Chocolate Type – Milk, semi-sweet, or white chocolate all work—choose your favorite.
- Don’t Overbake – Cookies will continue to set as they cool; removing them slightly early keeps them chewy.
Storing and Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep up to 5 days for slightly firmer cookies.
- Freezing: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10–15 seconds for a gooey, just-baked texture.
FAQs
Can I make these cookies smaller or larger?
Yes! Adjust baking time slightly—smaller cookies bake in 8–10 minutes, larger ones may need 12–14 minutes.
Can I use canned pumpkin pie filling?
No. Pumpkin pie filling has added sugar and spices. Use plain pumpkin purée for the best texture and flavor.
Can I replace marshmallows with something else?
Mini marshmallows are key for the classic s’mores effect, but chocolate chips or caramel chunks can be a tasty alternative.
Are these cookies suitable for gift-giving?
Absolutely! Package in cellophane bags or a festive tin for a cozy fall gift.
Conclusion
Pumpkin S’mores Cookies are the ultimate fall treat, combining the best flavors of pumpkin spice, chocolate, and gooey marshmallow into one chewy, delicious cookie. They’re simple to make, fun to share, and perfect for seasonal gatherings, Halloween parties, or just cozying up at home. With their soft, tender texture and nostalgic s’mores flavor, these cookies are sure to become a favorite autumn dessert.
Bake a batch this season and enjoy the perfect combination of pumpkin, chocolate, and marshmallow in every bite!
Pumpkin S’mores Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add pumpkin puree, egg, and vanilla, mixing until smooth.
- Gradually stir in dry ingredients until just combined.
- Fold in chocolate chips, marshmallows, and graham cracker pieces.
- Scoop dough onto baking sheets. Bake 10–12 minutes until edges are set and cookies are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.