Description
Pumpkin S’mores cookies pack cozy pumpkin spice, melty chocolate, and gooey marshmallows into one easy fall treat—no campfire needed.
Ingredients
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup pumpkin puree (100% pure, not pie filling)
1 large egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup chocolate chips (semi-sweet; white or milk work too)
1 cup mini marshmallows (regular or vegan)
1 cup graham crackers, broken into small pieces
Orange food coloring, optional
Instructions
1. Preheat oven to 350°F. Line a baking sheet with parchment or a silicone mat.
2. Cream butter, brown sugar, and white sugar until light and fluffy.
3. Mix in pumpkin puree, egg, vanilla, and optional orange food coloring.
4. Whisk flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
5. Add dry ingredients to wet; mix just until combined.
6. Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
7. Scoop dough balls 2 inches apart onto the prepared sheet.
8. Press extra chocolate, marshmallows, and graham pieces on top.
9. Bake 12–14 minutes until edges are golden and centers are set but soft.
10. Cool on the sheet a few minutes, then transfer to a wire rack.
Notes
Storage: Store airtight 2–3 days at room temp or 1 week refrigerated.
Freeze: Freeze unbaked dough balls up to 1 year; baked cookies up to 4 months.
Thaw & Reheat: Thaw dough overnight in the fridge; bake as directed. Warm baked cookies in a low oven for a few minutes.
Tip: Vegan marshmallows hold their shape better in the oven.
Tip: Add food coloring sparingly; a tiny drop goes a long way.
Tip: Let cookies cool briefly before moving to prevent breaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 232
- Sugar: 18 g
- Sodium: 133 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g