Pumpkin S’mores Cookies – Gooey Fall Cookie Recipe

Some desserts just don’t mess around. They don’t pretend to be healthy or refined or Instagram-perfect. They’re here to make your mouth water, your fingers sticky, and your kitchen smell like heaven. Pumpkin S’mores Cookies are exactly that kind of treat—a mashup of gooey marshmallows, melty chocolate, and spiced pumpkin cookie dough that screams fall in every single bite.

Think of this cookie as a backyard bonfire meets your grandma’s pumpkin bread. You’ve got the nostalgia of toasted s’mores colliding head-on with the warm, spicy vibe of pumpkin season. It’s sweet, messy, slightly chewy, and loaded with flavor.

These cookies are best served warm—fresh out of the oven, when the marshmallows are stretching like tiny edible spiderwebs and the chocolate is dripping off the edge of your spatula. But don’t worry, they’re just as good the next day (if they last that long). And making them? A cinch. No complicated steps, no fancy gear. Just a bowl, a spoon, and a good appetite.

So whether you’re baking for a Halloween bash, a cozy night in, or just because Tuesday deserves better snacks, these Pumpkin S’mores Cookies are the kind of chaos you want in your kitchen.

Why You’ll Love This Recipe

• S’mores meets fall: A cozy twist on the campfire classic with pumpkin spice vibes.
• Soft, chewy texture: Thanks to the pumpkin puree and gooey marshmallows.
• Loaded with chocolate: Because s’mores aren’t s’mores without melty goodness.
• Easy to make: No chilling, no rolling—just scoop, bake, and enjoy.
• Kid and crowd-friendly: A hit at parties, bake sales, and holiday gatherings.
• Messy in the best way: Sticky marshmallow and melted chocolate in every bite.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 tsp vanilla extract
• 1 large egg yolk
• 1 ⅔ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¾ cup chocolate chunks or chips
• ¾ cup mini marshmallows
• ¾ cup crushed graham crackers (plus extra for topping)

Instructions/Method

Step 1: Make the Dough

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in the pumpkin puree, egg yolk, and vanilla until well combined.
4. In another bowl, whisk together flour, baking soda, salt, and spices.
5. Slowly add the dry ingredients to the wet, mixing until just combined.

Step 2: Add the Mix-Ins

1. Fold in chocolate chunks, mini marshmallows, and graham cracker crumbs.
2. Use a cookie scoop to place dough balls (about 2 tbsp each) onto the baking sheet, spaced about 2 inches apart.

Step 3: Bake

1. Bake for 10–12 minutes, or until edges are golden and centers are just set.
2. Remove from oven and gently press a few extra chocolate chunks or graham crumbs into the tops of the cookies if desired.
3. Let cool for 5 minutes on the sheet before transferring to a wire rack.

Tips & Variations

Tips:

• Use parchment paper or a silicone baking mat to prevent marshmallow stickage.
• Slightly underbake for a chewier, gooier center.
• If marshmallows brown too fast, tent cookies with foil halfway through baking.

Variations:

• Add peanut butter chips for a nutty twist.
• Use dark chocolate for a richer, less sweet finish.
• Mini s’mores sandwiches: Sandwich two cookies around a toasted marshmallow.

Note:

Don’t use pumpkin pie filling—it’s pre-sweetened and will mess with the dough’s consistency.

Serving Suggestions

These cookies are killer served warm with a scoop of vanilla ice cream, or with a glass of milk or spiced chai on a cold night. For parties, stack them high on a rustic tray and drizzle with melted chocolate for extra drama.

Nutrition Information

Per cookie (approximate):
Calories: 210
Fat: 10g
Carbohydrates: 29g
Protein: 2g
Sugar: 16g
Fiber: 1g

User Reviews/Comments

Casey H. from Michigan: “Absolutely obsessed. I made these for our fall bonfire night and they were gone in minutes.”

Lena T. from Arizona: “Pumpkin and s’mores together? Didn’t think it would work, but these are unreal.”

Tom G. from Colorado: “Perfect mix of chewy and gooey. I added peanut butter chips—highly recommend.”

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-pureed and not too watery. If your fresh pumpkin is very moist, you may need to cut back a little to keep the dough from getting too soft.

Can I make these gluten-free?
Sure! Use a 1:1 gluten-free flour blend and gluten-free graham crackers. Texture might be a bit more delicate but still delicious.

Do they need to be refrigerated?
Nope. Store in an airtight container at room temperature for up to 4 days. You can refrigerate for longer shelf life, but they’re best enjoyed fresh.

Can I freeze them?
Absolutely. Freeze unbaked dough balls or baked cookies. Reheat baked cookies in the microwave for that just-melted chocolate vibe.

Can I make these vegan?
Yes—use vegan butter, dairy-free chocolate, egg replacer, and vegan marshmallows. Results will vary slightly but still great.

Why only one egg yolk?
Pumpkin adds moisture, so we skip the full egg to keep the cookies from getting cakey. Just the yolk adds richness without too much liquid.

Conclusion

Pumpkin S’mores Cookies are the kind of cookie that doesn’t ask for forgiveness. They’re big, bold, messy in all the right ways, and utterly addictive. Whether you’re using up leftover pumpkin or just looking to add a little drama to your dessert plate, this mashup of campfire nostalgia and fall spice brings the best of both worlds.

For a deeper dive into the s’mores phenomenon and where it all began, check out S’more on Wikipedia and see how this simple treat became a cultural icon.

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