These Pumpkin S’mores Cookies are a fun twist on two all-time favorites: pumpkin treats and classic s’mores. Imagine soft, pumpkin-spiced cookies that have gooey melted marshmallows and melty chocolate tucked right inside, all topped with crunchy graham cracker bits for that perfect s’mores crunch. They’re cozy, sweet, and a little bit fun to eat, especially when pumpkin season is in full swing.
I love making these cookies when the weather starts to cool down and the smell of pumpkin fills the air. They’re a great way to enjoy the taste of fall with a playful s’mores surprise inside. Plus, they’re pretty easy to put together, which makes them a perfect treat for sharing with friends or bringing to a weekend gathering. I always find myself sneaking a few while they’re still warm from the oven—that melted marshmallow is just irresistible!
These cookies are great right out of the oven but also fantastic the next day with a cup of coffee or hot cider. I like to serve them up on a big plate and watch how quickly everyone grabs one, especially kids who love the gooey marshmallow middle. If you’re looking for a cozy, sweet bite that’s a little different than your normal pumpkin cookie, these Pumpkin S’mores Cookies definitely fit the bill.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If you don’t have fresh pumpkin, canned works great. You can swap with sweet potato puree for a similar texture and flavor twist.
Graham Cracker Crumbs: These add the classic s’mores crunch. If you can’t find graham crackers, digestive biscuits or even a mild cookie crumble work well. I like to crush them finely so they mix evenly in the dough.
Chocolate: I prefer milk chocolate for that melty, creamy feel, but dark or semi-sweet chips work nicely too. Chopped chocolate bars give a chunkier texture if you prefer bites of gooey chocolate.
Mini Marshmallows: Mini marshmallows are perfect here because they melt evenly and are small enough to nestle on top of cookies. Large marshmallows would take longer to melt, so I don’t recommend them.
How Can I Get the Perfect Soft and Gooey Pumpkin S’mores Cookies?
These cookies should be soft with a melty marshmallow top. The key is baking in two stages:
- Bake the cookie dough first until just set (10-12 mins). This keeps the cookie soft inside.
- Add marshmallows and some chocolate on top after initial baking, then return the cookies to the oven for a short 2-3 minutes. This melts and lightly toasts the marshmallows without overcooking the cookie.
Don’t overbake the cookies the first time—they should still look a bit soft. Also, gently press marshmallows onto warm cookies right after baking so they stick well and melt quickly. Keep an eye on the toasting step as marshmallows can brown fast!
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a smaller one for dry ingredients keep things organized.
- Electric mixer or sturdy spoon – makes creaming butter and sugars much easier.
- Baking sheets – a flat surface helps cookies bake evenly without sticking.
- Parchment paper or silicone mats – prevents cookies from sticking and makes cleanup simple.
- Cookie scoop or tablespoon – helps you get evenly sized cookies for uniform baking.
- Spatula – to transfer cookies without breaking them after baking.
Flavor Variations & Add-Ins
- Try white chocolate chips instead of regular chocolate for a sweeter, creamier flavor.
- Mix in chopped toasted pecans or walnuts for a crunchy texture and nutty contrast.
- Add a teaspoon of espresso powder to enhance the chocolate’s depth and balance the sweetness.
- Use mini Reese’s peanut butter cups instead of chocolate chips for a peanut buttery twist.
Pumpkin S’mores Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 cups graham cracker crumbs (about 12 full sheets crushed)
- 1 ½ cups chocolate chips or chopped chocolate
- 1 ½ cups mini marshmallows
- Additional graham cracker crumbs for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12–15 minutes to bake, plus a few minutes to cool the cookies before serving. In total, you should allow around 30 minutes from start to finish to enjoy your warm, gooey pumpkin s’mores cookies.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with a mixer until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract, then beat well to combine. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add this dry mix into the wet ingredients, stirring just until combined. Fold in the graham cracker crumbs and chocolate chips gently.
2. Bake the Cookies:
Use a cookie scoop or tablespoon to drop balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with your fingers or the back of a spoon. Bake the cookies for about 10 to 12 minutes, until the edges are set but the centers remain soft.
3. Add the S’mores Topping and Finish Baking:
Remove the cookies from the oven. Quickly press 2 to 3 mini marshmallows and a few extra chocolate pieces onto the top of each warm cookie. Put the baking sheets back into the oven and bake for another 2 to 3 minutes, until the marshmallows soften and lightly brown. If you’d like, sprinkle some extra graham cracker crumbs on top before the marshmallows set. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature for the best melted s’mores taste. Enjoy!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use pure pumpkin puree, not pumpkin pie filling, because the filling contains added sugars and spices that can alter the cookie’s flavor and texture. If you only have pie filling, reduce any added spices and sugar in the recipe accordingly.
How Should I Store Pumpkin S’mores Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week or freeze for up to 3 months. Warm them slightly before serving to soften the marshmallows again.
Can I Substitute Regular Marshmallows for Mini Marshmallows?
You can, but mini marshmallows work best because they melt evenly and fit nicely on cookies. If using regular-sized marshmallows, cut them into small pieces or expect longer melting time and less even coverage.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. For the best gooey top, add marshmallows and chocolate pieces just before baking so they stay fresh and melty.
