As the leaves turn brilliant shades of orange and gold, there’s nothing like the warmth of freshly baked cookies to celebrate the arrival of fall. Enter Pumpkin S’mores Cookies—a delightful twist on classic s’mores that combines the rich flavors of pumpkin spice with the gooey goodness of marshmallows and chocolate. This recipe marries the sweetness of autumn’s favorite gourd with the nostalgia of summer campfires, creating chewy cookies that are perfect for cozy gatherings. Whether you’re planning a Halloween treat or a Thanksgiving dessert, these cookies will become a beloved addition to your fall baking recipes. The unique combination of spices really brings out the warm, comforting essence of fall, making each bite feel like a warm hug. The vibrant orange hue of the pumpkin adds not only to the visual appeal but also to the moistness of the cookie, ensuring every bite is soft and delicious.

Ingredients

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
• Wet Ingredients:
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
• Toppings:
  • 1 cup mini marshmallows
  • 1 cup chocolate chips
  • ½ cup crushed graham crackers

For best results, use fresh pumpkin puree, which adds moisture and depth to the cookies. If you prefer, you can substitute it with canned pumpkin puree, ensuring it’s 100% pumpkin without any additives. Make sure to check the label for any extra ingredients, as some brands may add sugars or preservatives that can change the flavor profile. You can learn more about this topic and discover why choosing quality ingredients is crucial for the best Pumpkin S’mores Cookies.

Steps / Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. This step is essential to ensure your cookies come off the sheet smoothly without breaking.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set the dry ingredients aside so the flavors can meld. This blending ensures an even distribution of the leavening agents and spices throughout the cookies.
3. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes. This aeration is key for chewy cookies, as it introduces air into the mixture, resulting in a light texture.
4. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined, ensuring no streaks of butter remain. The pumpkin adds moisture, so it’s important to blend well to create a uniform dough.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cookies tender; overmixing can lead to a tough texture, which we want to avoid for these soft delights.
6. Gently fold in the mini marshmallows and chocolate chips, ensuring an even distribution throughout the dough for the ultimate flavor in every bite. The marshmallows will provide that classic s’mores texture, while the chocolate chips add rich sweetness.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This spacing is important to allow for spreading during baking, ensuring they don’t merge into one cookie.
8. Sprinkle crushed graham crackers over the tops of the cookie dough balls for that signature s’mores crunch, giving them a lovely texture contrast. This topping adds a nostalgic element reminiscent of traditional s’mores.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown but the centers are still soft. This helps retain a chewy texture. Keep an eye on them as baking times may vary slightly based on your oven’s calibration.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. This allows them to set before transferring them to a wire rack to cool completely. Cooling on the baking sheet prevents them from breaking apart while they firm up.

Tips & Tricks

To ensure your Pumpkin S’mores Cookies come out perfectly every time, consider the following tips: Check out our related guide for more tips on enhancing your baking skills.

• For a richer flavor, use browned butter instead of regular softened butter. This adds a nutty aroma that complements the pumpkin beautifully, elevating the overall taste profile of the cookies.
• Store cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just be sure to separate layers with parchment paper to prevent sticking. When ready to enjoy, thaw at room temperature or warm them slightly in the microwave.
• If you enjoy a toasted marshmallow flavor, briefly broil the cookies after baking for 1-2 minutes, keeping a close eye to prevent burning. This enhances the s’mores experience tremendously, creating that campfire essence.
• This recipe is a fantastic family-friendly baking activity. Let kids help with mixing and adding toppings for a fun kitchen experience! They will enjoy the creative process and the delicious results, making wonderful memories together.

Variations

If you’re looking to mix things up, here are some alternatives to consider:

• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend. This ensures everyone can enjoy the Pumpkin S’mores Cookies, making them more inclusive for guests with dietary restrictions.
• Add a handful of butterscotch chips for a sweet twist or chopped nuts for added crunch. These additions can elevate the flavor profile even further, introducing new textures and tastes.
• Experiment with flavored chocolate by using dark, white, or even pumpkin spice chocolate chips. This can cater to different taste preferences and can make your cookies even more exciting.

Serving Suggestions

These cookies are delicious on their own, but you can elevate them further. Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert. Pair them with a warm cup of spiced apple cider or hot chocolate for the ultimate fall treat, making it a perfect cozy evening. You can also plate them with a sprinkle of cinnamon or a few extra marshmallows on the side for an inviting presentation that captures the essence of fall.

Pin Print Share

Pumpkin S’mores Cookies

Recipe by itachi sarah

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

− 24 cookies +

⏱️

Prep Time

15 min

🍳

Cook Time

12 min

🔥

Calories

150 kcal

A delightful twist on classic s'mores that combines the rich flavors of pumpkin spice with the gooey goodness of marshmallows and chocolate.

Cook Mode Keep the screen of your device on

Start cooking

Ingredients

US Metric

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1 cup chocolate chips
• ½ cup crushed graham crackers

Directions

1.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

2.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

3.

In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.

4.

Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.

5.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

6.

Gently fold in the mini marshmallows and chocolate chips.

7.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8.

Sprinkle crushed graham crackers over the tops of the cookie dough balls.

9.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.

10.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.

Nutrition Facts

Calories 150 kcal