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Pumpkin S'mores Cookies
Michonne Zendaya

Pumpkin S’mores Cookies

Soft and chewy pumpkin cookies packed with chocolate, graham crackers, and gooey marshmallows — the perfect fall twist on classic s’mores!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 sheets graham crackers, broken into small pieces

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • baking sheets
  • parchment paper
  • cooling rack
  • spatula

Method
 

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add pumpkin puree, egg, and vanilla, mixing until smooth.
  4. Gradually stir in dry ingredients until just combined.
  5. Fold in chocolate chips, marshmallows, and graham cracker pieces.
  6. Scoop dough onto baking sheets. Bake 10–12 minutes until edges are set and cookies are lightly golden.
  7. Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

Best enjoyed warm so the chocolate and marshmallows are melty. Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. These cookies also freeze well for up to 2 months.