Pumpkin S’mores Cookies take the two best things in the entire world; pumpkin and s’mores, and make the most delicious cookies you’ll ever have! A soft, spice-filled pumpkin cookie batter is loaded up with melty chocolate chips, gooey marshmallows, and crunchy graham cracker bits.
If you hopped on the S’mores Cookies trend this year, and LOVE everything about a pumpkin cookie, then there is no doubt you’re going to love these cookies.
Reasons You’ll Love This
Pumpkin Everything – If you’re the type of person to make pumpkin flavored everything during the fall season, you have to add this to the list!
S’mores Lovers – Who doesn’t love s’mores? These pumpkin smores cookies are just a whole different way to enjoy that marshmallow chocolate goodness you know and love.
Easy to Make – These don’t take long to make, and there’s no crazy prep that goes into it.
Crowd Pleaser – There’s no way you’ll have leftovers of these if you put them out for people to grab!
Best Flavor Combo – Marshmallows + Chocolate + Pumpkin = the best darn dessert you’ll ever have!
Just be prepared for the possible scenario that this could be the best thing that has ever happened to you. You’ll wish you could go back in time to experience biting into these pumpkin s’mores cookies for the first time again. These are so dangerously good, you may just end up making them all the time, all year round!
Ingredient Info
Let’s discuss how to make pumpkin smores cookies, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Butter – Use unsalted, softened butter for this recipe. I wouldn’t recommend using salted butter since you’re already adding salt to the recipe.
- Brown Sugar – Light or dark brown sugar works, there isn’t much of a noticeable difference between the two. Make sure you tightly pack the brown sugar before adding it to the recipe.
- Granulated Sugar – You’ll also need some white granulated sugar.
- Pumpkin Puree – Pumpkin Puree is best for this recipe. Make sure you have pumpkin puree and not pumpkin pie filling.
- Flour – All purpose flour will work great for this recipe. Make sure when measuring out the flour, that you scoop it into the measuring cup, and level it off before adding it to the recipe. If you pack your flour too tight, the cookies won’t spread, and will taste really dry and doughy.
- Pumpkin Pie Spice – You can just buy a jar of pumpkin pie spice at the grocery store, or make your own using this recipe!
- Chocolate Chips – The good old semi-sweet chocolate chips will work perfectly for this recipe! You can also use milk chocolate, or dark depending on your preference. Mini chocolate chips would also be a fun substitute, just make sure you use the same amount.
- Mini Marshmallows – Mini marshmallows are the best option, because they fold into the cookies the easiest.
- Graham Crackers – Just grab some normal graham crackers, and break them into tiny pieces before adding them to the dough.
- Optional Add Ins – You can totally add in, or press more chocolate chips, marshmallows, and graham crackers into the tops of the cookies. You can also add a drop or two of orange food coloring to enhance the color of the cookies!
Step By Step Instructions
- Start by preheating the oven to 350°F. Grab a few baking sheets and line them with parchment paper. Grab a large mixing bowl and add the softened butter, brown sugar and white sugar. Cream them together using a hand or stand mixer until soft, fluffy and light.
- Next add in the pumpkin puree, egg, vanilla extract and continue to beat it together until combined. If you’re using orange food coloring this is also where you’d add it.
- In a separate large bowl, add the flour, baking soda, pumpkin pie spice, and salt. Whisk that together until combined. Add the flour mixture into the wet ingredients gradually, and stir it together to combine. Do your best not to over mix.
- Add the chocolate chips, mini marshmallows, and graham cracker pieces to the dough and gently fold it in.
- Using a cookie scoop, scoop the cookie dough onto the parchment lined baking sheets about 2 inches apart. You can press some extra marshmallows and chocolate chips into the tops of the cookie dough if you’d like. Bake for 12-14 minutes, or until the edges turn a light golden brown.
- Take the cookies out of the oven and let them cool on the baking sheet for 3-4 minutes then transfer to a cooling rack to cool completely. Serve with milk or a warm beverage and enjoy!
Tips & Advice
Storage – Store the leftover Pumpkin S’mores Cookies in an airtight container at room temperature for 4-5 days.
Picture perfect cookies
If you want to make the most perfect looking cookies, I highly recommend pressing some extra chocolate chips and marshmallows into each cookie before baking. Not only is it extra delicious, but they look pretty too!
To make perfectly round cookies, bake them as normal, then while they’re still hot on the baking sheet, use a large, round circle cookie cutter and place it around the warm cookie. Swirl the baked cookie around the cookie cutter a few times until it forms a perfect circle!
Equipment
You’ll want a few or all of these materials to make this delicious recipe!
FAQs
This could be because of the baked marshmallows. If your cookies stick together, or are sticky to touch that might be the reason why. When you store them you can try separating each row of cookies with parchment paper or wax paper.
For some recipes, yes it is recommended to chill the cookies. You may find it will help the shape of these cookies if you chill them for 30-60 minutes, but it isn’t necessary!
Recipes You’ll Love
It’s pumpkin season! That means you have to get in as many pumpkin recipes as you possibly can. Here are a few more fantastic fall recipes you just have to try!
- Chocolate Chip Pumpkin Cookies
- Pumpkin Caramel Cookies
- S’mores Cookies
- Chocolate Chip Pumpkin Muffins
- Pumpkin Snickerdoodles
More Recipes You’ll Love!
Pumpkin S’mores Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all- purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers broken into small pieces
- 1 tsp orange food coloring optional
- 1/2 cup extra chocolate chips & marshmallows for garnishing. optional
Instructions
- Start by preheating the oven to 350°F. Grab a few baking sheets and line them with parchment paper. Grab a large mixing bowl and add the softened butter, brown sugar and white sugar. Cream them together using a hand or stand mixer until soft, fluffy and light.
- Next add in the pumpkin puree, egg, vanilla extract and continue to beat it together until combined. If you’re using orange food coloring this is also where you’d add it.
- In a separate large bowl, add the flour, baking soda, pumpkin pie spice, and salt. Whisk that together until combined. Add the flour mixture into the wet ingredients gradually, and stir it together to combine. Do your best not to overmix.
- Add the chocolate chips, mini marshmallows, and graham cracker pieces to the dough and gently fold it in.
- Using a cookie scoop, scoop the cookie dough onto the parchment lined baking sheets about 2 inches apart. You can press some extra marshmallows and chocolate chips into the tops of the cookie dough if you’d like. Bake for 12-14 minutes, or until the edges turn a light golden brown.
- Take the cookies out of the oven and let them cool on the baking sheet for 3-4 minutes then transfer to a cooling rack to cool completely. Serve with milk or a warm beverage and enjoy!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Ava says
Our family has a fun tradition we call ‘fall opening ceremonies’ every year, where we dive into everything autumn—decorating the house, picking pumpkins, and baking up all our favorite seasonal goodies. These pumpkin s’mores cookies have quickly become one of our must-have treats! Things look a little different this year, though, because we’re in the middle of a home remodel, complete with a dumpster rental taking up space in the driveway. It’s made it tricky to do our usual outdoor decorating, but at least we’ve got these delicious cookies to keep the fall spirit alive. Thank you for sharing—they’ve been the perfect comfort during the chaos!
Toni Costanzo says
Can these cookies be frozen?
Anonymous says
Can these cookies be frozen?
Garrett says
Pretty good! Dough was super sticky, and I didn’t even put in any marshmallows, lol. I only had regular marshmallows, so I had to cut them and I mixed them in as I made the cookies. I tried two ways, one marshmallows in at the beginning and one about 8 min in (pushed the half marshmallow into the top middle of each cookie) and I think the second way worked better. The marshmallow didn’t seem to disintegrate like the first way, lol. But that’s the problem I think with s’mores cookies in general! The cookie tasted super good!