28 Insanely Good Pumpkin S’mores Cookies You Must Try

Nothing says fall like the smell of pumpkin spice wafting through the kitchen – except maybe adding the irresistible gooeyness of s’mores! These Pumpkin S’mores Cookies are my ultimate autumn baking obsession, combining two classic flavors into one unforgettable treat. I’ll never forget the first time I made them – my niece actually squealed when she pulled apart that first warm cookie to see the melted marshmallow stretching between the halves.

Every year around this time, my kitchen turns into Cookie Central. My family expects batches of these pumpkin cookies stuffed with chocolate and marshmallows like clockwork. There’s something magical about how the earthy pumpkin plays so nicely with the sweet, melty s’mores elements. The graham cracker crumbs? Pure genius – they add that nostalgic campfire crunch without needing an actual fire pit in your living room.

What I love most is how these cookies bring people together. Whether it’s my book club ladies fighting over the last one or my husband “accidentally” eating three while they’re still too hot, they’ve become our unofficial fall tradition. Trust me – once you try these, your regular pumpkin cookies will seem downright boring in comparison!

Why You’ll Love These Pumpkin S’mores Cookies

Oh my goodness, where do I even begin? These cookies are basically fall in edible form, and they’ve got so much going for them! Let me tell you why they’re always the first to disappear from my cookie tins:

• Easy peasy to make – No fancy equipment needed, just good ol’ mixing bowls and a spoon. Even my 8-year-old nephew can help (though he mostly just licks the spoon).
• That magical texture – Soft pumpkin cookie base meets melty chocolate, toasty marshmallows, and crunchy graham cracker bits. It’s like a party in your mouth!
• Seasonal perfection – All the cozy pumpkin spice flavors you crave, but with that fun s’mores twist that makes them extra special.
• Total crowd-pleasers – I’ve brought these to every fall gathering for years, and I always get asked for the recipe. They disappear faster than you can say “autumn leaves!”

The best part? That first warm bite when the marshmallows are still gooey and the chocolate is just melted enough. Pure bliss, my friends!

Ingredients for Pumpkin S’mores Cookies

Okay, let’s talk ingredients! This is where the magic starts – every single component plays a special role in creating these autumnal wonders. Here’s exactly what you’ll need to gather:

• 1 cup pumpkin puree – Not pie filling! We want plain, pure pumpkin. The canned stuff works great, but see my notes below if you’re using homemade.
• 2 cups all-purpose flour – Spoon and level it, don’t scoop! Packed flour means tough cookies.
• 1/2 cup granulated sugar + 1/2 cup packed brown sugar – That combo gives us perfect sweetness and chew.
• 1/2 cup butter – Room temp is crucial here. Leave it out for about an hour before baking.
• 1 large egg – Helps bind everything together beautifully.
• 1 tsp vanilla extract – The good stuff, please! Imitation just won’t cut it.
• The spice squad: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves – These are our autumn flavor heroes.
• 1/2 tsp baking soda + 1/4 tsp salt – Our rising and balancing agents.
• 1 cup mini marshmallows – Regular size will make your cookies lumpy.
• 1/2 cup chocolate chips – I prefer semi-sweet to balance the sweetness.
• 1/2 cup graham cracker crumbs – About 4 full crackers crushed fine.

Ingredient Notes & Substitutions

Baking is science, but we can tweak it a bit! Here are my tried-and-true swaps:

Pumpkin puree: Canned is totally fine (Libby’s is my go-to), but if you’re using homemade, make sure it’s thick like the canned variety. Strain it if it’s watery.

Butter alternatives: Margarine works in a pinch, but the flavor won’t be as rich. For dairy-free, I’ve had great results with Earth Balance sticks.

Flour: Need gluten-free? A 1:1 GF blend works, but your cookies might spread more.

Marshmallows: No minis? Roughly chop regular ones. Vegan? Dandies makes great plant-based marshmallows!

How to Make Pumpkin S’mores Cookies

Alright, let’s get baking! These pumpkin s’mores cookies come together so easily – I promise you’ll be amazed at how simple it is to create something this delicious. Just follow these steps, and you’ll have autumn magic in no time!

1. Preheat that oven! Crank it to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, the parchment makes cleanup a breeze.
2. Cream the good stuff: In a big bowl, beat together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This takes about 2 minutes with a hand mixer – don’t rush it!
3. Add the wet team: Beat in the pumpkin puree, egg, and vanilla until everything’s beautifully combined. It’ll look a bit curdled at first – that’s totally normal!
4. Whisk the dry squad: In another bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt. No lumps allowed!
5. Marry the mixtures: Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing = tough cookies, and we don’t want that!
6. Fold in the fun: Gently stir in the mini marshmallows, chocolate chips, and graham cracker crumbs. The dough will be thick and sticky – that’s perfect!
7. Scoop ’em up: Use a cookie scoop or tablespoon to drop dough onto your prepared sheets, spacing them about 2 inches apart. These babies spread!
8. Bake to perfection: Pop them in the oven for 12-15 minutes. You’ll know they’re done when the edges are golden but the centers still look slightly underbaked.
9. Cool it: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without falling apart.

Pro Tips for Perfect Cookies

After making dozens (okay, hundreds) of batches, here are my hard-earned secrets:

Marshmallow leakage: If your marshmallows are oozing everywhere, try freezing them for 10 minutes before mixing in. Also, resist the urge to overcrowd the baking sheet – give them space!

Cookie spreading: If your cookies are turning into pancake-thin crisps, chill the dough for 30 minutes before baking. And always use room temp butter – not melted!

Golden bottoms: For that perfect caramelized bottom, bake on the middle rack and rotate your sheets halfway through. Dark pans? Reduce temp by 25°F.

Storage trick: Place a slice of bread in your cookie container – it keeps them soft for days by absorbing excess moisture. Magic!

Serving & Storage Suggestions

Oh, you’re gonna want to eat these pumpkin s’mores cookies warm – trust me! That’s when the marshmallows are still gloriously gooey and the chocolate chips melt in your mouth. My favorite way? With a big cold glass of milk or a steaming mug of spiced coffee. The contrast is heavenly!

If (miraculously) you have leftovers, store them in an airtight container at room temperature for up to 3 days. Pro tip: Layer them with parchment paper so they don’t stick together. Want to revive that fresh-baked taste? Just pop one in the microwave for 10 seconds – instant warm cookie bliss!

For longer storage, freeze the baked cookies for up to 2 months. Thaw at room temperature when those pumpkin spice cravings hit out of season!

Pumpkin S’mores Cookies FAQs

Over the years, I’ve gotten so many questions about these cookies – here are the ones I hear most often with all my tried-and-true answers:

Can I freeze the cookie dough? Absolutely! Scoop the dough into balls and freeze on a baking sheet before transferring to a freezer bag. They’ll keep for 2 months – just add 1-2 minutes to the baking time when you’re ready to bake them frozen.

Why did my marshmallows disappear? Ah, the great marshmallow mystery! If they melt completely, you might be overmixing after adding them or baking too long. For perfect melty pockets, fold them in gently as the very last step before scooping.

Can I make these gluten-free? You bet! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. The texture will be slightly different, but still delicious. Just be sure your graham crackers are GF too!

How do I prevent sticky cookies? Let them cool completely on the baking sheet – I know it’s hard to wait! The marshmallows need time to set up. Storing them with parchment between layers helps too.

Can I use fresh pumpkin? Of course! Just make sure to roast and puree it first, then strain out excess liquid. Canned pumpkin has the perfect consistency, but homemade works if you take this extra step.

Nutritional Information

Okay, let’s be real – we’re not eating these pumpkin s’mores cookies for their health benefits! But if you’re curious, here’s the scoop: Each cookie comes in around 120 calories. These numbers are estimates based on the specific brands I use – your mileage may vary depending on ingredients. The marshmallows and chocolate chips obviously bump up the sugar content (8g per cookie), but hey – it’s fall! A little indulgence never hurt anyone.

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