Pumpkin S’mores Cookies are a delightful treat that bring together the cozy flavors of pumpkin and the classic campfire s’mores. Imagine soft pumpkin cookies loaded with melty chocolate, toasted marshmallows, and crunchy graham crackers all in every bite. These cookies are a perfect mix of warm spices and gooey sweetness that make fall feel extra special.
I love making these cookies when the weather starts to cool down because they fill the house with the smell of cinnamon, nutmeg, and toasted marshmallows. One fun tip I have is to press a little extra marshmallow on top before baking to get that perfect golden, toasty finish. It feels like a little campfire treat, no camping required!
These cookies are great for sharing at get-togethers or just having on hand for an afternoon pick-me-up. I usually enjoy them with a glass of milk or a warm cup of tea, and they never fail to bring a smile. If you’re looking for something a bit different but still comforting, these Pumpkin S’mores Cookies are definitely the way to go.
Key Ingredients & Substitutions
Pumpkin Puree: This gives the cookies moisture and a lovely fall flavor. Use canned pumpkin for convenience. If unavailable, cooked and mashed fresh pumpkin works well too.
Spices: Cinnamon, ginger, nutmeg, and cloves bring warm flavor to pumpkin. If you’re short on one spice, pumpkin pie spice is a great all-in-one substitute.
Graham Cracker Crumbs: These add a slight crunch and classic s’mores taste. You can use crushed digestive biscuits or vanilla wafers if you can’t find graham crackers.
Chocolate Chunks: Milk chocolate is classic, but dark or semi-sweet chocolate chips work just as well. Use what you enjoy!
Mini Marshmallows: They melt and toast perfectly on top. If mini ones aren’t available, chop regular marshmallows into small pieces.
How Can You Get Perfectly Toasted Marshmallows on These Cookies?
Getting toasted marshmallows on cookies can be tricky since marshmallows melt quickly. Here are a few tips to nail it:
- Press marshmallows gently onto cookie dough before baking so they stick.
- Bake until cookies are set and marshmallows appear golden, roughly 12-15 minutes.
- If marshmallows aren’t toasted enough, use a kitchen torch briefly to brown them. Watch carefully so they don’t burn.
- If you don’t have a torch, place cookies under the broiler for 30 seconds but keep an eye on them.
This way, you get gooey marshmallows with that perfect toasty finish right on your cookies!
Equipment You’ll Need
- Baking sheets – sturdy and flat for even baking and easy cookie release.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup quick.
- Mixing bowls – one large for wet ingredients and one medium for dry spices and flour.
- Hand mixer or whisk – helps cream butter and sugar smoothly for soft cookies.
- Spoon or cookie scoop – ensures even cookie sizes and spacing on the tray.
- Kitchen torch (optional) – perfect for toasting marshmallows without overbaking the cookies.
Flavor Variations & Add-Ins
- Swap milk chocolate for dark chocolate chunks for a richer, slightly bitter contrast to the sweet pumpkin.
- Add chopped pecans or walnuts for a crunchy texture that complements the soft cookie.
- Try adding a teaspoon of espresso powder to deepen the chocolate flavor in the cookies.
- Mix in white chocolate chips and dried cranberries for a festive fruity twist on the classic.
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the S’mores Toppings:
- 1 cup graham cracker crumbs (plus extra for topping)
- 1 cup chocolate chunks or chopped milk chocolate
- 1 cup mini marshmallows
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Don’t forget to allow about 5 minutes for the cookies to cool on the baking sheet before moving them. So, plan for roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set this aside for now.
2. Cream Butter and Sugars:
In a large mixing bowl, use a hand mixer or a strong spoon to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Add Wet Ingredients:
Beat in the egg, vanilla extract, and pumpkin puree until everything is combined smoothly into the butter and sugar mixture.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture into the wet ingredients, stirring gently just until blended. Be careful not to overmix to keep the cookies soft.
5. Fold in Graham Cracker Crumbs:
Gently fold in the graham cracker crumbs into the dough to add some crunch and that classic s’mores flavor.
6. Shape and Top Your Cookies:
Use a tablespoon or cookie scoop to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Press a few chocolate chunks, mini marshmallows, and a sprinkle of graham cracker crumbs onto the top of each ball. This will give your cookies that signature s’mores look and taste.
7. Bake and Toast Marshmallows:
Bake in the preheated oven for 12-15 minutes, or until the cookies are set and the marshmallows look toasted and slightly golden. If needed, finish toasting the marshmallows with a kitchen torch for a perfect golden top, or briefly place the cookies under a broiler for 30 seconds – just watch them closely!
8. Cool and Enjoy:
Let the cookies cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve with your favorite beverage and enjoy the soft pumpkin warmth with that irresistible s’mores gooeyness!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to cook, puree, and drain any excess moisture from fresh pumpkin before measuring 1 cup to keep the dough from becoming too wet.
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers make great alternatives and still provide a nice crunch.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days to keep the marshmallows soft and the cookies fresh.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just add the marshmallows and chocolate on top before baking.
