Name: Pumpkin S'mores Cookies
Prep time: 15 min
Cook time: PT-488375H55M23S
Total time: 30 min
Cuisine: American
Ingredients: Pumpkin purée; All-purpose flour; Baking soda; Baking powder; Pumpkin spice; Salt; Unsalted butter; Brown sugar; Granulated sugar; Egg; Vanilla extract; Graham crackers, crushed; Mini marshmallows; Chocolate chips or chopped chocolate

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Pumpkin s’mores cookies are soft, cozy fall treats that bring together the best of two worlds—pumpkin spice and classic s’mores. I love how the pumpkin makes the cookies tender and full of warm autumn flavor, while the gooey marshmallows, melted chocolate, and graham cracker crumbs add all the nostalgia of a campfire favorite.

Why You’ll Love This Recipe

I love these cookies because they are rich and comforting yet playful and fun. The pumpkin spice reminds me of fall evenings, while the marshmallows and graham crackers make me think of crisp nights by the fire. I also like that I can customize them easily—sometimes I add oatmeal for texture, or swap chocolate chips for chunks to get bigger pockets of melty chocolate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pumpkin purée
all-purpose flour
baking soda
baking powder
pumpkin spice
salt
unsalted butter
brown sugar
granulated sugar
egg
vanilla extract
graham crackers, crushed
mini marshmallows
chocolate chips or chopped chocolate

Directions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin spice, and salt.
In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Mix in pumpkin purée, egg, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in graham cracker crumbs and chocolate.
Scoop cookie dough onto the prepared baking sheet. Press a few mini marshmallows on top of each cookie.
Bake for 10–12 minutes, until the edges are set but the centers are soft.
Let cool slightly before enjoying the gooey marshmallow and melted chocolate goodness.

Servings and timing

This recipe makes about 24 cookies, depending on size. Prep takes around 15 minutes, and baking takes 10–12 minutes per batch.

Variations

Sometimes I add oatmeal or chopped nuts for extra texture. I also like swapping the mini marshmallows for marshmallow fluff swirled into the dough before baking. If I want an extra-strong pumpkin flavor, I add a pinch more pumpkin spice.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To bring back that just-baked softness, I warm them in the microwave for about 10 seconds before eating.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin purée, but I make sure it’s well-drained so the dough doesn’t turn out too wet.

Can I freeze these cookies?

Yes, I can freeze baked cookies for up to 3 months or freeze the unbaked dough balls and bake them straight from frozen, adding a minute or two to the baking time.

Do I have to use graham crackers?

No, but I love the flavor they add. If I don’t have them, I sometimes use digestive biscuits or simply add more flour.

How do I keep the marshmallows from melting too much?

I like to press the marshmallows onto the top of the dough rather than mixing them in. That way, they stay gooey without disappearing into the cookie.

Can I make these cookies chewy instead of soft?

Yes, I reduce the pumpkin purée slightly and add a bit more sugar, which helps create a chewier texture.

Conclusion

Pumpkin s’mores cookies are one of my favorite fall desserts because they combine everything I love about the season—warm spices, soft pumpkin cookies, and the gooey joy of s’mores. Every bite is cozy, nostalgic, and delicious, making these cookies the perfect treat for autumn gatherings or just enjoying at home with a cup of coffee.

Pumpkin S’mores Cookies