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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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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
 

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

Notes

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