If you’re on the hunt for a cookie that perfectly captures all the cozy, nostalgic vibes of autumn, you’ve just hit the jackpot with this Pumpkin S’mores Cookies Recipe. Imagine biting into a soft, tender cookie that wraps the warming spices of cinnamon and nutmeg around sweet pumpkin purée, then surprises you with melty chocolate, gooey marshmallows, and crunchy graham cracker bites in every chew. This treat feels like a campfire classic reinvented into an irresistible fall dessert that’s sure to become a seasonal favorite for your family and friends.
Ingredients You’ll Need
This Pumpkin S’mores Cookies Recipe keeps things simple yet magical, using pantry staples you probably already have and a few pumpkin and s’mores-inspired highlights that add irresistible charm. Each ingredient plays a unique role in balancing moistness, flavor, and texture so your cookies turn out tender but sturdy enough to hold all those delightful mix-ins.
- Unsalted butter (1/2 cup, softened): Provides a rich, creamy base and ensures a tender crumb in your cookies.
- Brown sugar (1/2 cup): Adds depth and subtle molasses sweetness that complements the pumpkin perfectly.
- Granulated sugar (1/4 cup): Balances sweetness and contributes to that ideal cookie browning.
- Pumpkin purée (1/2 cup, drained): Infuses the cookies with moistness and that unmistakably warm, autumn flavor.
- Vanilla extract (1 teaspoon): Enhances all the other flavors with a smooth, fragrant note.
- Egg yolk (1): Adds richness and helps bind the dough for perfect texture.
- All-purpose flour (1 1/4 cups): The essential structure for your cookies, balancing softness with just enough chew.
- Baking soda (1/2 teaspoon): Works with baking powder to give your cookies a gentle rise.
- Baking powder (1/2 teaspoon): Helps the cookies puff just right for that soft center and set edges.
- Ground cinnamon (1 teaspoon): Brings that classic warmth and spice that screams fall season.
- Nutmeg (1/4 teaspoon): Adds a subtle nutty, spicy kick to elevate the pumpkin flavor.
- Salt (1/4 teaspoon): Balances sweetness and intensifies all the other ingredients.
- Semi-sweet chocolate chips (1/2 cup): Delivers rich chocolate bursts nestled inside each cookie.
- Mini marshmallows (1/2 cup): Create those gooey pockets that make these cookies scream s’mores.
- Graham cracker pieces (1/2 cup): Add a buttery crunch and authentic campfire s’mores flavor.
How to Make Pumpkin S’mores Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies won’t stick and cleanup is a breeze. This small prep step makes a big difference to ensure the bottoms bake evenly and come off perfectly.
Step 2: Cream Together Butter and Sugars
In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until fluffy and light—about 2 to 3 minutes. This creaming process traps air, giving your cookies a tender, melt-in-your-mouth quality. It’s one of those foundation steps that really pays off.
Step 3: Add Pumpkin, Vanilla, and Egg Yolk
Mix in the drained pumpkin purée, vanilla extract, and egg yolk until everything is just combined. The pumpkin keeps these cookies wonderfully moist without making them heavy, while vanilla rounds out their sweet aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This combo ensures your cookies have just the right rise, flavor, and a touch of seasonal spice that makes them special.
Step 5: Blend Dry and Wet Mixtures
Gradually add the dry ingredients into the wet mixture and stir gently until just combined. Avoid overmixing here—this keeps the cookies from getting tough and helps maintain a tender bite filled with cozy spices.
Step 6: Fold in Chocolate Chips, Marshmallows, and Graham Crackers
Now for the fun part! Fold in the semi-sweet chocolate chips, mini marshmallows, and crunchy graham cracker pieces. These flavorful mix-ins are what bring the signature s’mores experience to your cookies. Be gentle so those marshmallows and crackers hold their shape but get nicely incorporated.
Step 7: Scoop and Bake
Use a cookie scoop or tablespoon to drop the dough onto your prepared baking sheet, spacing them about 2 inches apart to give them room to spread slightly. Bake for 10 to 12 minutes, until the edges are set but the centers are still soft. Once done, let the cookies cool on the sheet before transferring them to a wire rack—this helps them finish firming up without losing their gooey charm.
How to Serve Pumpkin S’mores Cookies Recipe
Garnishes
Sprinkle your cookies with a tiny dusting of cinnamon sugar or a pinch of flaky sea salt for an extra flavor pop right before serving. You can even warm a few marshmallows and nestle them on top for that fresh-from-the-campfire look. These little touches create moments of delight that make each bite feel special.
Side Dishes
Serve these cookies alongside a comforting cup of hot cocoa topped with whipped cream or a spiced chai latte for the ultimate cozy pairing. A scoop of vanilla ice cream or a dollop of pumpkin-spiced whipped cream also makes a decadent complement, transforming simple cookies into an indulgent dessert experience.
Creative Ways to Present
Consider stacking your Pumpkin S’mores Cookies Recipe into little towers tied with rustic twine for party favors or gifting. You can sandwich softened marshmallows and chocolate between two cookies and press gently for a s’mores-inspired cookie sandwich. For festive gatherings, arrange them on a wooden board with extra mini marshmallows and graham crackers tucked in, evoking a campfire vibe right at your table.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature. They’ll stay soft and delicious for about 3 to 4 days, perfect for snacking or sharing throughout the week. If you notice the marshmallows firming up, a quick zap in the microwave can bring back that gooey goodness.
Freezing
You can freeze baked cookies by layering them between sheets of parchment paper inside a freezer-safe container or zip-top bag. They’ll keep well for up to 2 months. Thaw them at room temperature when you’re ready to enjoy—perfect for holiday prep or making extra batches.
Reheating
To revive their fresh-baked charm, warm your Pumpkin S’mores Cookies Recipe in the microwave for about 10 seconds or in a 300°F (150°C) oven for 5 minutes. This melts the chocolate slightly and softens the marshmallows again, offering that perfectly gooey texture just like when they were fresh from the oven.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin purée works perfectly here and is actually the easiest choice for consistent texture and flavor. Just be sure to drain any excess liquid to avoid overly wet dough.
What if I don’t have mini marshmallows?
No worries! You can chop up regular-sized marshmallows into small pieces or even use marshmallow fluff spooned in toward the end of mixing, but mini marshmallows are ideal for that classic s’mores texture.
Can I substitute the graham cracker pieces?
If graham crackers aren’t on hand, digestive biscuits or even a lightly crushed butter cookie makes a delicious alternative, keeping the sweet, crunchy contrast that makes these cookies special.
Are these cookies cakey or chewy?
These are soft cookies with a tender crumb that leans toward chewy thanks to the pumpkin and balanced leavening. The marshmallows add gooey pockets and the graham crackers bring crunch, creating an amazing contrast in every bite.
How long will the cookies stay fresh?
Stored properly in an airtight container at room temperature, your Pumpkin S’mores Cookies Recipe will stay delightful for 3 to 4 days before starting to lose their fresh-baked texture.
Final Thoughts
There’s just something magical about combining pumpkin’s cozy warmth with the nostalgic joy of s’mores, and this Pumpkin S’mores Cookies Recipe brings that combo right into your kitchen with ease. Soft, spiced, gooey, and delightfully crunchy—these cookies are the perfect fall treat to share with loved ones or savor on your own while wrapped in a blanket. Give them a try and get ready to make a new seasonal favorite you’ll find yourself craving year after year.
Print
Pumpkin S’mores Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and classic s’mores ingredients into a soft, chewy autumn treat. With a blend of pumpkin purée, warm spices, gooey marshmallows, chocolate chips, and crunchy graham crackers, these cookies are perfect for fall gatherings or a comforting snack.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin purée (drained)
- 1 teaspoon vanilla extract
- 1 egg yolk
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Mix-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup graham cracker pieces
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy, about 2–3 minutes, to incorporate air and achieve a light texture.
- Add Pumpkin and Vanilla: Mix in the pumpkin purée, vanilla extract, and egg yolk until fully combined, creating a moist batter with pumpkin flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until just combined, avoiding overmixing to keep the cookies tender.
- Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and graham cracker pieces to distribute the s’mores elements evenly throughout the dough.
- Shape Cookies: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet spacing each about 2 inches apart for even baking and spreading.
- Bake: Bake the cookies for 10–12 minutes or until the edges are set but the centers remain soft, ensuring a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, which helps set their shape.
Notes
- Draining the pumpkin purée helps prevent the dough from becoming too wet.
- Do not overbake; the centers should remain soft for the perfect chewy texture.
- Gently fold in mix-ins to avoid melting marshmallows before baking.
- If desired, substitute semi-sweet chocolate chips with milk or dark chocolate chips for a different flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
