Pumpkin S’mores – A Cozy Fall Twist on a Campfire Classic

I still remember the night I first baked these pumpkin s’mores. It was October, the rain was tapping the window, and I was in my old kitchen wearing mismatched socks. The smell of pumpkin spice filled the air while chocolate and marshmallows bubbled in the oven. One bite, and I knew this was the fall treat I’d make again and again.

Why You’ll Love These Pumpkin S’mores

Pumpkin s’mores taste like your favorite campfire memory, but with a cozy fall upgrade. The pumpkin puree makes the cookies soft and tender. The pumpkin pie spice adds warmth that pairs perfectly with chocolate and marshmallow.

I often make a batch when friends come over for movie night. They disappear fast—no campfire needed. You can also pack them for school lunches or fall road trips. If you like fall flavors, you might also love my Creamy Pumpkin Pasta for Cozy Fall Nights for dinner before these cookies.

Print

Ingredients You’ll Need

I keep most of these ingredients in my pantry during fall. It means I can bake a batch anytime.

• Pumpkin puree – Use pure pumpkin, not pie filling.
• Pumpkin pie spice – Smells like autumn in a jar.
• Chocolate chips – I use semi-sweet for balance, but milk or white chocolate works.
• Mini marshmallows – Vegan ones hold their shape better.
• Graham crackers – Break into small, crunchy bits.
• Butter, brown sugar, white sugar – For sweetness and texture.
• Egg & vanilla extract – For richness.
• Flour, baking soda, salt – The baking basics.

If you enjoy pumpkin desserts, check out my Soft and Chewy Pumpkin Cookies Recipe—those are the softest cookies I’ve ever made.

How to Make Pumpkin S’mores

The first time I baked these, my kids helped. They pressed marshmallows into the dough and snuck more chocolate chips into their mouths than onto the cookies.

Step 1 – Make the pumpkin dough

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Cream butter, brown sugar, and white sugar until fluffy.
3. Mix in pumpkin puree, egg, vanilla, and optional orange food coloring.

Step 2 – Add the s’mores mix
4. Whisk flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
5. Stir dry mix into wet until just combined.
6. Fold in chocolate chips, marshmallows, and graham cracker pieces.

Step 3 – Bake
7. Scoop 2-inch dough balls onto sheet.
8. Press extra toppings on top.
9. Bake for 12–14 minutes until edges are golden.
10. Cool slightly, then transfer to a rack.

For another fun twist with s’mores flavors, try my Gooey S’more Cookie Bars with a Twist.

Substitutions & Variations

I’ve played with different versions over the years:

• Swap chocolate chips for dark chocolate chunks.
• Use gluten-free graham crackers for a GF version.
• Add chopped pecans for crunch.
• Make vegan by using plant-based butter and vegan marshmallows.

These swaps make it easy to adapt the recipe without losing the fall flavor.

Storage & Make-Ahead Tips

I usually bake a double batch and freeze half the dough. On busy days, I pop frozen dough balls straight into the oven for fresh cookies in minutes.

• Room temp: Store in an airtight container for 2–3 days.
• Fridge: Keeps for a week.
• Freezer: Unbaked dough lasts a year. Baked cookies last 4 months.

This trick works well with my Soft and Chewy Pumpkin Cookies Recipe too.

Top Tips for Perfect Pumpkin S’mores

• Don’t overload with marshmallows—they melt fast.
• Use quality chocolate for the richest flavor.
• Let cookies cool 2–3 minutes before eating to avoid hot marshmallow burns.

I learned that last one the hard way when I burned my lip in my rush to taste test. Worth it, but still—ouch.

FAQs