There’s something magical about the smell of pumpkin spice wafting through the kitchen on a crisp autumn day. Add in melted chocolate, toasted marshmallows, and graham cracker crumbs, and you’ve got a dessert that captures the very essence of fall comfort. These Pumpkin S’mores Cookies are soft, chewy, and loaded with cozy flavors. Each bite tastes like your favorite campfire treat infused with pumpkin pie nostalgia.

The base cookie has that signature pumpkin softness, thanks to pure pumpkin puree and brown sugar, while a generous topping of gooey marshmallows and melted chocolate chips brings that classic s’mores charm. Whether you’re baking for a fall gathering, Halloween night, or just craving a sweet afternoon pick-me-up, these cookies will make everyone smile.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
¾ cup canned pumpkin puree
1 large egg
2 teaspoons vanilla extract
1 ½ cups semi-sweet chocolate chips
1 cup mini marshmallows
½ cup crushed graham crackers (plus extra for topping)

Instructions:

Preheat and prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy using a hand or stand mixer.
Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
Combine dry and wet: Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. The dough will be slightly soft.
Fold in chocolate chips: Stir in 1 cup of chocolate chips, reserving some for topping.
Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Add toppings: Gently press a few mini marshmallows, extra chocolate chips, and crushed graham crackers into each cookie dough ball.
Bake: Bake for 10–12 minutes or until edges are set but centers are still soft.
Toast marshmallows: For that golden s’mores finish, place the cookies under the broiler for 20–30 seconds until marshmallows are lightly toasted. Watch carefully to avoid burning.
Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!

Tips & Tricks

For perfectly soft cookies, don’t overbake — they’ll continue to set as they cool.
Use a kitchen torch to toast marshmallows for a controlled golden finish.
Slightly chill the dough for 15 minutes if it feels too sticky before baking.

Variations

Spiced Latte Twist: Add a teaspoon of espresso powder to the dough for a pumpkin spice latte vibe.
Nutty Delight: Stir in chopped pecans or walnuts for a crunchy contrast.
Double Chocolate: Swap semi-sweet chips for milk or dark chocolate chunks for deeper flavor.

Pumpkin S’mores Cookies

Soft, chewy pumpkin cookies topped with gooey marshmallows, melted chocolate, and graham cracker crumbs – a cozy fall twist on classic s’mores.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Total Time 32

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 220

Ingredients Equipment Method Notes

Ingredients

Cookie Batter

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup unsalted butter softened
3/4 cup brown sugar packed
1/2 cup granulated sugar
3/4 cup pumpkin puree canned
1 large egg
2 tsp vanilla extract
1 1/2 cups chocolate chips
1 cup mini marshmallows
1/2 cup crushed graham crackers plus extra for topping

Equipment

Mixing bowls
Baking sheet
Wire rack
Hand mixer or stand mixer

Method

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk flour, baking soda, baking powder, salt, and spices together.
Cream butter and sugars until light and fluffy.
Add pumpkin puree, egg, and vanilla extract. Mix until smooth.
Combine wet and dry ingredients; stir until just mixed.
Fold in chocolate chips.
Scoop dough and top with marshmallows, chocolate, and graham crumbs.
Bake 10–12 minutes; toast marshmallows briefly under broiler.
Cool before serving.

Notes

For best texture, let cookies cool slightly before eating to allow flavors to settle.

Serving Suggestions

Pair with a mug of hot cocoa, pumpkin spice latte, or warm apple cider.
Stack a few cookies and drizzle melted chocolate on top for an eye-catching dessert platter.
Turn them into ice cream sandwiches with a scoop of vanilla ice cream between two cookies.

Storage Information

Store cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months; reheat in the oven for a freshly baked feel.
Unbaked dough can also be frozen — scoop into balls and freeze individually.

FAQ
Can I use fresh pumpkin puree?
Yes, just make sure it’s well-drained to remove excess moisture.

How do I keep the marshmallows soft after baking?
Let cookies cool completely before storing — sealing them while warm can make marshmallows sticky.

Can I make these gluten-free?
Absolutely! Substitute a 1:1 gluten-free flour blend for all-purpose flour.

History / Fun Facts
The first s’mores recipe appeared in a 1927 Girl Scouts handbook, originally called “Some More.” Adding pumpkin to this campfire classic brings an autumnal twist that’s both nostalgic and inventive. It’s a perfect marriage of two American favorites: fall pumpkin treats and fireside s’mores.

Each bite of these cookies carries a cozy story — the warmth of pumpkin spice, the sweetness of chocolate and marshmallow, and the nostalgia of cool-weather baking shared with loved ones.

Pumpkin S’mores Cookies – Gooey Autumn Bliss