Pumpkin S’mores Cookies Recipe

If you’re looking for a cozy treat that blends the best of fall flavors with nostalgic campfire vibes, then you can’t miss this Pumpkin S’mores Cookies Recipe. Imagine soft, chewy pumpkin-spiced cookies loaded with chunks of chocolate and graham cracker crumbs, topped off with gooey, toasted marshmallows—it’s everything you love about s’mores and pumpkin in one bite. I absolutely love how these cookies come together quickly and fill the kitchen with irresistible warmth. Keep reading, and you’ll discover my favorite tips to make this fan-freaking-tastic recipe your new seasonal staple.

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Ingredients You’ll Need

The magic behind this Pumpkin S’mores Cookies Recipe is in combining classic fall spices with traditional s’mores ingredients. Shopping for good quality pumpkin puree and fresh spices makes all the difference, so don’t rush through that step.

• All-purpose flour: The sturdy base for your cookies, helps them hold together with a soft bite.
• Baking soda & Baking powder: Both work together to give these cookies just the right lift and texture.
• Salt: Enhances all the flavors, balancing sweet and spicy notes.
• Ground cinnamon, nutmeg & pumpkin pie spice: The quintessential warm spices that bring out pumpkin’s best.
• Graham cracker crumbs: For that authentic s’mores crunch that pairs perfectly with chocolate and marshmallow.
• Unsalted butter (melted): Adds richness and moisture for chewy texture.
• Brown sugar & White granulated sugar: The combo offers depth and sweetness; brown sugar keeps them moist, while white sugar adds a slight crisp edge.
• Pure vanilla extract & Amoretti Graham Cracker Extract: Vanilla is a must-have, and the graham cracker extract amps up the s’mores flavor—totally worth hunting down if you can!
• Pumpkin puree: Not canned pumpkin pie filling—use pure pumpkin for the best consistency and flavor.
• Large egg yolk: Gives extra tenderness and richness to the cookies.
• Semi-sweet chocolate chips: Classic choice here, but feel free to use mini chips for better distribution.
• Marshmallows (cut in half): The pièce de résistance for that melty, toasty topping.

Variations

I often customize this Pumpkin S’mores Cookies Recipe depending on the season or what I have on hand. It’s such a flexible treat that welcomes a few tweaks, so don’t hesitate to make it your own.

• Gluten-free version: I’ve swapped all-purpose flour for a gluten-free blend, and with a slight texture tweak, these cookies still come out amazing.
• Vegan twist: Using vegan butter, a flax egg instead of yolk, and dairy-free chocolate chips works beautifully if you want plant-based.
• Extra spice kick: When I want an added warmth, I bump up the pumpkin pie spice a bit or add a dash of clove for a cozy spice bomb.
• Nut additions: Toasted pecans or walnuts add a lovely crunch I’ve found my family really enjoys.

How to Make Pumpkin S’mores Cookies Recipe

Step 1: Prep Your Ingredients Properly

Start by preheating your oven to 350°F and lining two cookie sheets with parchment paper. Now, here’s a little trick I learned: place your pumpkin puree in a paper towel and gently press to soak up some excess moisture. This helps the dough stay perfectly chewy without getting too wet. While that’s happening, melt your butter in the microwave and let it cool just a bit; this keeps it from scrambling your egg when mixed later.

Step 2: Mix Dry Ingredients for Flavor Harmony

In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice until well combined. Separately, blitz your graham crackers in a food processor to get fine crumbs that’ll add that classic s’mores texture. Trust me, fresh crumbs here give a better crunch than store-bought crumbs.

Step 3: Blend Wet Ingredients and Combine

In a large bowl, mix the melted butter with both brown and white sugars until smooth. Add the vanilla extract, graham cracker extract for that extra punch of flavor, the pumpkin puree you drained earlier, and the egg yolk, stirring until just combined. Avoid over-mixing here to keep your cookies tender.

Step 4: Fold in Dry Ingredients and Chocolate Chips

Gently fold the flour mixture and graham cracker crumbs into the wet ingredients until you just see no more streaks. Then stir in the chocolate chips, evenly distributing them through the dough—mini chips work great for little hits of chocolate in every bite.

Step 5: Scoop, Press, and Bake

Using about a 3-ounce cookie scoop, drop six heaping scoops of dough onto each cookie sheet. Press them down slightly with your hand because you want these to spread evenly while keeping that chewy middle. Bake for 12 minutes or until edges start to turn golden.

Step 6: Add Marshmallows and Finish Baking

Take your cookies out, gently place halved marshmallows on top, and pop them back in the oven for 1-2 minutes to let the marshmallows melt and toast lightly. If you’re feeling decadent, sprinkle a few extra chocolate chips and graham cracker crumbs on top while still warm. Let your cookies cool on the sheet for about 5 minutes before transferring to a rack—this helps them set perfectly.

How to Serve Pumpkin S’mores Cookies Recipe

Garnishes

I personally like to sprinkle a pinch of extra graham cracker crumbs and a few mini chocolate chips on top of the warm marshmallows right after baking—it amps up the presentation and flavor. A light dusting of powdered sugar works nicely too if you want a festive touch.

Side Dishes

These cookies pair wonderfully with a hot cup of spiced chai, creamy latte, or even classic hot chocolate. If you’re sharing at a gathering, a scoop of vanilla ice cream alongside elevates the indulgence. My family also loves fresh apple slices to balance the sweetness.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies on a rustic wooden board with marshmallow skewers and little jars of chocolate chips and crushed graham crackers for a build-your-own s’mores station. Kids love it, and it makes for a memorable dessert display. Wrapping a few in parchment and tied with twine is a sweet gift idea too!

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft and melty, I layer parchment paper between cookies so they don’t stick together. This way, they stay fresh and delicious for whenever you want a quick snack.

Freezing

If you want to freeze, I recommend freezing the raw cookie dough balls on a tray, then transferring them to a freezer-safe container. That way, you can bake fresh cookies anytime. Marshmallows don’t hold up well frozen, so add them fresh after baking. Dough freezes beautifully for up to 3 months.

Reheating

To reheat, pop cookies briefly in a warm oven (about 300°F for 5 minutes) or microwave for 10-15 seconds to soften the marshmallows and refresh the chocolate’s melty goodness. Just don’t overheat or the marshmallows could get rubbery.

FAQs

Final Thoughts

This Pumpkin S’mores Cookies Recipe holds a special place in my heart for bringing together two comforting fall favorites—pumpkin spice and s’mores—in the easiest, most delicious way. Whenever I bake a batch, it feels like a warm hug from the inside out, and I know you’ll enjoy that same cozy happiness. Whether you’re baking for family, friends, or yourself, give these cookies a try and watch them disappear faster than you’d expect. Seriously, once you try these, they’ll become a fall tradition you’ll want to revisit year after year.

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