Pumpkin S’mores Cookies
Nothing says “fall” quite like pumpkin and s’mores! These Pumpkin S’mores Cookies are soft, chewy, and loaded with gooey marshmallows, melty chocolate, and crunchy graham crackers. Whether you’re baking for Halloween, a fall gathering, or just a cozy weekend treat, these cookies will make everyone smile.
🕒 Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 24 cookies
🍂 Why You’ll Love These Pumpkin S’mores Cookies
- Fall flavors + s’mores nostalgia in every bite
- Quick to make and freezer-friendly
- Perfect for Halloween parties, bake sales, and cozy nights in
🎃 Pumpkin S’mores Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
Soft, chewy pumpkin cookies filled with gooey marshmallows, melty chocolate, and crunchy graham crackers — the ultimate fall treat!
Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 tsp orange food coloring (optional)
- Optional toppings: ½ cup chocolate chips, extra mini marshmallows, crushed graham crackers
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in pumpkin puree, egg, and vanilla (plus orange food coloring if using).
4. In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
5. Gradually add dry mixture to wet mixture, stirring until just combined.
6. Fold in chocolate chips, marshmallows, and graham cracker pieces.
7. Scoop rounded tablespoons of dough onto baking sheet, spacing 2 inches apart.
8. Top each dough ball with extra toppings if desired.
9. Bake 12–14 minutes, until edges are golden but centers are soft.
10. Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For perfect marshmallows, use vegan minis if you want them to hold their shape.
Let cookies cool fully before storing.
Freeze dough balls for fresh cookies anytime — just bake from frozen, adding 1–2 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 232
- Sugar: 18g
- Sodium: 133mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0.3g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
🍽️ Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 tsp orange food coloring (optional)
Optional Toppings:
- ½ cup chocolate chips
- Extra mini marshmallows
- Crushed graham crackers
👩🍳 Step-by-Step Instructions
- Prep your oven & pan – Preheat to 350°F and line a baking sheet with parchment paper.
- Cream the butter & sugars – In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add the wet ingredients – Mix in pumpkin puree, egg, and vanilla. (Add orange food coloring now if using.) 🎃
- Mix the dry ingredients – In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Combine – Gradually add dry ingredients to wet mixture, stirring until just combined. Don’t overmix!
- Fold in the fun – Gently fold in chocolate chips, marshmallows, and graham cracker pieces. 🍫
- Scoop the dough – Drop rounded tablespoons onto the baking sheet, leaving 2 inches between cookies.
- Top & bake – Press in a few extra toppings, then bake 12–14 minutes, until edges are golden.
- Cool & enjoy – Let cool on the baking sheet a few minutes before transferring to a wire rack.
💡 Pro Tips & Tricks
- For perfect marshmallows – Use vegan minis if you want them to keep their shape while baking.
- Make them ahead – Freeze the dough balls and bake straight from frozen, adding 1–2 minutes to the bake time.
- Don’t skip cooling – These cookies are delicate right out of the oven, so let them set before moving.
📊 Nutrition (per cookie)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 232 | 2g | 31g | 12g | 1g | 18g |
Disclaimer: Nutrition facts are estimated and may vary based on ingredients and preparation.
❓ FAQs
Q: Can I use fresh pumpkin instead of canned puree?
Yes! Just make sure it’s cooked, mashed, and drained well to remove excess moisture.
Q: Can I make these gluten-free?
Absolutely—swap in your favorite gluten-free all-purpose flour blend.
Q: How should I store them?
In an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.