Soft, chewy pumpkin cookies filled with gooey marshmallows, melty chocolate, and crunchy graham crackers — the ultimate fall treat!

Scale

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

Cook Mode Prevent your screen from going dark

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.

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.