Every fall, my kids beg for s’mores—but Texas heat doesn’t always agree with campfires. So, we made a compromise: these Pumpkin S’mores Cookies. Warm, gooey, and full of cinnamon-spiced love, they’re now our go-to for cozy cravings.
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Why You’ll Love These Pumpkin S’mores Cookies
These cookies are soft, chewy, and full of gooey goodness.
You get the best of both worlds: pumpkin spice and melty chocolate.
And no chill time—so they’re ready fast, just like my weeknight miracles.
Last October, I made a batch for movie night and they vanished in minutes.
If you love rich, layered treats, you’ll also love these gooey layers of s’mores and cookie bars.
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Pumpkin S’mores Cookies – Soft, Gooey, and Full of Fall Flavor
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, chewy cookies filled with pumpkin spice, gooey marshmallows, chocolate chunks, and graham cracker crumbs. A perfect fall twist on classic s’mores – ready in under 30 minutes!
Ingredients
1/2 cup unsalted butter, softened
1/3 cup brown sugar
1/4 cup granulated sugar
1 egg yolk
1/3 cup pumpkin purée (blotted with paper towel)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 cup mini marshmallows
1/2 cup chocolate chunks or chips
1/4 cup graham cracker crumbs
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream butter, brown sugar, and granulated sugar.
3. Add egg yolk, vanilla, and blotted pumpkin purée. Mix well.
4. Stir in flour, baking soda, salt, and pumpkin pie spice.
5. Fold in chocolate chunks, marshmallows, and graham cracker crumbs.
6. Scoop dough onto the baking sheet (chill 20 mins if dough is soft).
7. Bake for 10–12 minutes or until edges are golden and marshmallows toasted.
8. Let cool on the pan for 5 minutes, then transfer to a rack.
9. Serve warm or store in an airtight container.
Notes
Blot pumpkin purée to avoid cakey texture.
Use chopped chocolate for better melt than chips.
Chill dough if your kitchen is warm.
Store in an airtight container up to 4 days.
Freeze dough balls for up to 1 month. Bake from frozen, add 2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Ingredients You’ll Need (and Why)
Pumpkin Purée – softens the dough, adds natural sweetness.
Brown Sugar – makes them rich and chewy.
Mini Marshmallows – melt into gooey pockets.
Graham Cracker Crumbs – that classic s’mores crunch.
Chocolate Chunks – uneven bits = melty magic.
Last year, I ran out of graham crumbs and used crushed pecans—delicious twist!
For something equally rich and easy, try these creamy pumpkin truffles for fall.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Purée?
No. Pumpkin pie filling has extra sugar and spices.
It’ll mess up your dough texture and flavor.
Stick with plain purée—trust me, I learned the hard way.
How to Make Pumpkin S’mores Cookies (Step-by-Step)
Step 1: Make the Dough
Cream butter and sugars in one bowl.
Add egg yolk, vanilla, and blotted pumpkin.
Mix in dry ingredients, then fold in chocolate, marshmallows, and graham crumbs.
Once, I let my daughter mix this step—her chocolate-to-marshmallow ratio? Wildly generous.
These soft and chewy pumpkin snickerdoodle cookies also start with a simple one-bowl mix!
Step 2: Scoop and Chill (If Needed)
Scoop onto a lined baking sheet.
If the dough feels too sticky, chill for 20 minutes.
I usually skip this unless it’s a hot day and my kitchen feels like a sauna.
Step 3: Bake and Cool
Bake at 350°F for 10–12 minutes.
Look for golden edges and toasty marshmallows.
Let them cool a bit—they set up as they sit.
I once pulled them out too soon… ended up with delicious cookie puddles. Still worth it.
Pro Tips for the Best Texture and Flavor
Blot your pumpkin—it helps cookies stay chewy, not cakey.
Chop your chocolate—it melts better than chips.
Underbake slightly—they’ll keep that gooey center.
I learned the blotting trick after three batches of puffy cookie muffins. Never again.
Craving crisp edges and a soft center? S’mores cookie bars nail that balance.
Storage and Freezing Tips
Store in an airtight container—up to 4 days.
Freeze dough balls or baked cookies—just add 1–2 mins if baking from frozen.
Once, I stashed a few in the freezer “for later”… they mysteriously disappeared.
Want to prep treats ahead of time? These pumpkin truffles freeze beautifully too.
FAQs
Can I use large marshmallows instead of mini?
Chop them small or they’ll melt too much.
Mini marshmallows work best—learned that after one cookie turned into a marshmallow crater.
Why did my cookies spread too much or not enough?
Too soft? Dough was warm—chill it.
Too stiff? Maybe too much flour or not blotted pumpkin.
Always measure carefully. I once added double sugar. Whoops.
Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend and GF graham crackers.
I’ve tried it with almond flour too—texture changes, but still yummy.
More Pumpkin Recipes You’ll Crave
If you’re into pumpkin like me, don’t miss these soft and chewy pumpkin snickerdoodle cookies.
Need a bite-sized treat? Try creamy pumpkin truffles for fall.
Or for layered, nostalgic goodness—these gooey s’mores cookie bars are pure comfort.