It’s finally fall, and you know what that means—pumpkin spice everything! But if you’re like me, sometimes the usual pumpkin pie just doesn’t cut it. That’s where these Pumpkin S’mores Cookies come in. A gooey mash-up of toasted marshmallows, melty chocolate chunks, and the earthy warmth of pumpkin puree—these cookies scream “campfire meets fall.”
According to the National Confectioners Association, 52% of Americans say s’mores are their favorite campfire treat. So why not give it a seasonal twist? Whether you’re baking for friends, family, or just hoarding the batch yourself (I won’t judge), this recipe is a game-changer.
Ingredients for Pumpkin S’mores Cookies
The First Time I Messed Up…
Okay, confession time. The very first time I made these, I accidentally used pumpkin pie filling instead of plain pumpkin puree. Total disaster. The cookies spread like pancakes and tasted like someone dumped a spice rack in a sugar vat. Lesson learned—ingredients matter. Like, a lot. So let me break down exactly what I use now so you don’t end up scraping goo off your baking tray like I did.
Pumpkin Puree
This is the heart and soul of the cookie. Not the sugary pie filling kind—just straight-up canned pumpkin. The kind that looks a little sad in the can but transforms with the right mix of sweet and spice. I usually go with Libby’s, but any brand works as long as it says “100% pumpkin.” Don’t overdo it though—a little goes a long way. Too much and your dough’s basically baby food.
Flour and Sugars
All-purpose flour is your best friend here. I’ve tried fancy blends, even almond flour once—yeah, nope. Total crumble city. Stick to classic AP for structure. As for sugars, I use both brown and white. Brown sugar adds chewiness and that deep molasses vibe, while white sugar helps the edges crisp just right. It’s a balance thing.
Butter and Egg Yolk
Room-temp unsalted butter is the move. Cold butter won’t cream right, and melted butter makes the dough oily. Trust me, I’ve done both wrong. Just let it sit out while you dig for the pumpkin in your pantry. I also use just one egg yolk—no white. Keeps things dense and chewy instead of puffy and cakey.
Pumpkin Pie Spice and Cinnamon
You could mix your own with cinnamon, nutmeg, ginger, and clove—but I usually go the lazy route and use store-bought pumpkin pie spice. I still throw in extra cinnamon, though. It just smells more fall, you know?
Graham Crackers
This is the s’mores part that people totally forget about. Crushed graham crackers in the dough make the whole thing taste like a campfire in October. I usually toss a few sheets in a zip bag and go full Hulk smash with a rolling pin. Oddly therapeutic.
Chocolate Chunks and Marshmallows
You can use chips, but I go for chocolate chunks. They melt into gooey pockets that make you do that “mmm” thing without realizing it. Mini marshmallows work best here. I tried chopping up big ones once—they melted weird and turned into sticky ghost puddles. Keep it simple.
Bonus Ingredients
Sometimes I get wild and throw in chopped pecans or pumpkin seeds for a little crunch. My sister adds white chocolate instead of dark and swears it’s better. (She’s wrong, but hey—family.)
If you’ve got all that on deck, you’re basically ready to make the coziest, most crave-worthy fall cookies ever. And if you’re missing one or two? Just wing it. Some of my best batches came from happy accidents… minus the pie filling incident.
Step-by-Step Baking Instructions
My First Batch Looked… Sad
You ever bake something and immediately know it’s wrong before it even cools? Yeah, that was my first go at these. They looked more like deflated pancakes than cookies—flat, greasy, and marshmallows just vanished. I blamed the oven (of course), but turns out I skipped chilling the dough. That one step? Total game-changer.
Step 1: Cream It Like You Mean It
Start with room-temp unsalted butter and cream it together with the brown and white sugars. I go electric mixer here—don’t be a hero with a wooden spoon unless you want forearm cramps. Mix until it’s fluffy like frosting. Add in the pumpkin puree, vanilla extract, and egg yolk. Mix again until smooth. It’ll look a little orange, but don’t panic—it’s supposed to.
Step 2: Dry Meets Wet
In another bowl, whisk your dry team—flour, baking soda, pumpkin pie spice, cinnamon, and a tiny pinch of salt. Then slowly add the dry mix into the wet stuff. Don’t dump it all at once or your mixer will throw flour like confetti. Mix until just combined. If the dough feels sticky, that’s normal. Sticky is good. Soup is bad.
Step 3: Fold in the Goodies
Here comes the fun part—fold in the chocolate chunks, graham cracker crumbs, and mini marshmallows. Be gentle. You want them mixed in, not mashed. I’ve tried mixing too aggressively before, and the marshmallows basically disintegrated. Soft hands, baker.
Step 4: Chill That Dough
I didn’t do this the first time and regretted it hard. Chill the dough for at least 30 minutes. If you can swing an hour? Even better. It keeps the cookies from spreading like puddles. Sometimes I pre-scoop the dough balls and chill them that way—it’s easier when you’re ready to bake.
Step 5: Bake It Up
Preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat. Scoop about 1.5 tablespoons of dough per cookie. Space ‘em out—they spread. Bake for 10–12 minutes, depending on your oven. Mine’s temperamental, so I always check at 9.
When they’re golden on the edges but a little soft in the center? Pull ’em. They’ll set as they cool. Leave them on the tray for 5 minutes, then transfer to a wire rack.
Step 6: Optional Marshmallow Hack
Wanna get fancy? Press a few extra mini marshmallows on top right when they come out of the oven. They’ll melt a bit but still stay visible. Great for looks. Great for gooey factor. Great for Pinterest bragging rights.
Common Mistakes and How to Fix Them
That Time My Cookies Turned Into Lava
No lie, I once pulled a tray of these out of the oven and it looked like someone had nuked a marshmallow chocolate lava swamp. They were delicious, but unservable unless you were eating them with a spoon. So, yeah—I’ve made every mistake in the book with these. Lucky for you, I kept notes.
Dough Too Wet? You’re Not Alone
This is the number one issue. Pumpkin adds a lot of moisture, and if you don’t balance it with enough flour, your dough will feel like thick batter. If your dough sticks to everything, toss in an extra tablespoon of flour at a time. Don’t go wild, though—too much flour and they turn cakey and dry. You want sticky, but scoopable.
Marshmallows Disappear in the Oven?
Been there. If you mix them in too early or use the wrong kind, they melt straight into the dough and leave weird empty bubbles. I’ve had better luck gently pressing a few marshmallows on top right before baking—or stuffing them inside the dough balls for a gooey core. Just don’t use the big campfire marshmallows unless you’re looking for drama.
Spreading Like Crazy?
This one caught me off guard. You’d think thick dough wouldn’t spread much, but nope—marshmallows melt, butter melts, chocolate melts… it’s chaos. That’s why chilling the dough is non-negotiable. Thirty minutes minimum. If your kitchen’s warm, go longer.
Flat and Greasy?
That usually means your butter was too soft or even melted. Happened to me once when I microwaved it for “just ten seconds.” Yeah, it was soup. Softened means it should still hold its shape a bit when you press it—not slide across the bowl. Also, check that your baking soda isn’t ancient. Old leavening = sad cookies.
Pumpkin Overpowers Everything?
This can happen if you get a little too excited with the puree. Stick to the measured amount—usually around ⅓ to ½ cup depending on the batch size. Also, make sure you’re using a good blend of spices. Without them, all you taste is plain pumpkin mush.
Cookies Too Puffy and Cakey?
You might be using a whole egg instead of just the yolk. Been there. Egg whites add lift and make things cakier. I prefer that dense, chewy center, so I go yolk-only. If you’ve already used the whole egg, maybe just own it and call them “pumpkin s’mores muffin tops.”
Creative Variations to Try
Because I Can’t Leave Well Enough Alone
Okay, so here’s the thing—I rarely bake the same exact recipe twice. Once I get it down, my brain goes, “what if we added THIS?” Sometimes it’s genius, sometimes it’s… a learning moment. But these Pumpkin S’mores Cookies? They’re basically a blank canvas for fall-flavored chaos. And I’m here for it.
White Chocolate Magic
I know some folks swear by dark chocolate, and yeah, it’s classic. But the one time I tossed in white chocolate chips instead of semi-sweet? Total game-changer. They made the cookies creamier and a little sweeter, almost like fudge. My niece called them “pumpkin s’mores for fancy people,” and honestly, she’s not wrong.
Nutty Add-Ins
Want a little crunch? Try chopped pecans or walnuts. Adds that cozy, nutty depth without overwhelming the pumpkin vibe. I once threw in a handful of roasted pumpkin seeds, and it gave the cookies this savory twist that made them weirdly addictive. Just don’t overdo it—too many and the texture goes full birdseed.
Graham Cracker Remix
Instead of mixing crushed graham crackers into the dough, I sometimes roll the dough balls in crumbs before baking. It gives this nice golden crust and makes them look extra cute. Kind of like snickerdoodles but with campfire energy.
Marshmallow Stuffed Centers
Alright, if you wanna really wow people—stuff mini marshmallows inside the dough balls. Like a little gooey center surprise. You might lose a few to leaks, but when it works? It works. Pro tip: freeze the marshmallows for 10 minutes before stuffing. Helps them hold their shape better.
Spicy Pumpkin Twist
If you’re into bold flavors, try amping up the spice. I added a pinch of cayenne pepper once just to see what would happen. Not a lot, just a whisper. It gave this warm, sneaky kick that hit right after the sweet. Definitely not for everyone, but hey, it made for good kitchen drama.
Gluten-Free & Vegan Trials
I’ve dabbled with gluten-free flour blends (Cup4Cup worked best), and even did a batch with vegan butter and a flax egg. Was it the same? Nope. But it still scratched that fall-cookie itch and made my dairy-free friend cry happy tears. So I’ll count that as a win.
How to Store and Serve for Best Flavor
When I Left Them Out Overnight (And Regretted Everything)
So yeah… one time I left a fresh batch of these on the counter, uncovered, thinking “They’ll be fine.” They were not fine. The next day, those once-gooey beauties were dry, sad discs. The marshmallows got crusty, the cookies turned stiff. I almost cried. But hey, now I’m lowkey a storage expert.
Airtight = Always
As soon as they cool down completely—and I mean completely, no shortcuts—toss them in an airtight container. If you’re stacking them, lay parchment or wax paper between layers. Keeps them from sticking together like melted sugar bombs. Room temp is fine for up to 4 days, but honestly, they never last that long around here.
Freezing for Later
These actually freeze like a dream. I pop them in a zip-top freezer bag with as much air squeezed out as possible. They’ll hold up for 2–3 months easy. To bring ’em back to life, I either microwave one for 10–12 seconds or warm a few in the oven at 300°F for 5–7 minutes. Brings back the goo, melts the chocolate again—it’s like cookie resurrection.
Serving Tips (a.k.a. How to Be Extra)
Wanna really impress someone (or yourself)? Serve them warm with a scoop of vanilla ice cream. I’ve done this at fall get-togethers and people go feral. Another move? Dip half the cookie in melted chocolate and sprinkle with crushed graham cracker. Looks fancy, tastes even better.
Pairing-wise, these are amazing with hot apple cider, chai lattes, or good ol’ hot cocoa. Something warm and spicy just brings out the cinnamon and makes the whole cookie situation feel extra cozy.
For That Day-Old Softness
If they start to dry out but you’re not ready to bake a whole new batch, throw a slice of bread in the storage container. I know, sounds weird. But the cookies suck up the moisture from the bread and magically soften overnight. My grandma did that trick with chocolate chip cookies and it still works like a charm.
Alright, if you’ve made it this far, you’re officially ready to bake the heck out of these Pumpkin S’mores Cookies. They’re chewy, gooey, slightly spiced, and packed with just enough messiness to feel nostalgic—like a bonfire night wrapped in a blanket. Whether you’re using classic chocolate chunks or going rogue with white chocolate and cayenne (I salute you), these cookies are the perfect fall treat.
I’ve messed up this recipe more than once, but every flop taught me something. Like how chilling the dough isn’t optional (seriously, don’t skip it), or how stuffing marshmallows inside the dough is worth the extra step. I’ve tried these with friends, family, coworkers—and not one person has turned them down. In fact, they usually ask for the recipe before they’re done chewing.
So here’s your challenge: make a batch, snap a photo, and share it on Pinterest. You’ve earned those “OMG give me the recipe” comments. Plus, your cookies are probably gonna look even better than mine (no shame, I’m just here to help you shine).
Happy baking—and don’t forget the parchment paper. Trust me. 😄
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Pumpkin S’mores Cookies Recipe 2025: Gooey Fall Treats You’ll Crave All Year
These Pumpkin S’mores Cookies are the ultimate fall treat—chewy, gooey, and packed with toasted marshmallows, chocolate chunks, graham cracker goodness, and pumpkin spice. Basically, it’s a campfire and a cozy sweater baked into a cookie.
- Total Time: 32 minutes (plus chill time)
- Yield: 20 cookies 1x
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup crushed graham crackers (about 4 sheets)
- 3/4 cup chocolate chunks (semi-sweet or dark)
- 3/4 cup mini marshmallows, plus extra for topping
Instructions
- Cream the room-temp butter with both sugars using an electric mixer until light and fluffy.
- Add in pumpkin puree, vanilla extract, and egg yolk. Mix until smooth and slightly orange.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet until just combined. Dough will be sticky.
- Fold in chocolate chunks, crushed graham crackers, and mini marshmallows gently.
- Chill the dough for at least 30 minutes (1 hour is better) to prevent spreading.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1.5 tablespoon-sized dough balls onto the sheet, spaced apart.
- Bake for 10–12 minutes, or until edges are golden and centers are slightly soft.
- Optional: Press a few extra mini marshmallows on top right after baking for extra gooeyness.
- Cool on tray for 5 minutes, then transfer to a wire rack.
Notes
Make sure to use pumpkin puree, not pie filling. Chilling the dough is essential for the best texture. For a gooey center, try stuffing frozen mini marshmallows into the dough balls before baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
