Pumpkin S'mores Cookies Delight

Pumpkin s'mores cookies combine the nostalgic comfort of campfire treats with a cozy autumn upgrade, turning this quick dessert into your new fall favorite. In just about 35 minutes of prep and under an hour total including bake time, you can enjoy the best pumpkin s'mores cookies full of gooey marshmallows, rich chocolate, and real pumpkin flavor. Perfect for chilly nights, busy families, or anytime you crave an easy pumpkin dessert recipe with big crowd appeal and kid friendly fun.

The first time I made pumpkin s'mores cookies, the aroma of cinnamon, toasted marshmallow, and chocolate drew neighbors to my door before they were even cool. I love how easy this recipe is to pull together, and it gives you all the nostalgia of classic s'mores but in a chewy, pumpkin spiced cookie. Now, these cookies are my special go to after school snack or last minute fall dessert whenever friends or family visit, and they never last more than a day on the counter.

Gather Your Ingredients

• Unsalted butter at room temperature: Adds richness and soft crumb; ensure your butter is soft so it creams easily. Plant based margarine works for dairy free.
• Brown sugar packed: Delivers chewy texture with a hint of caramel flavor; use fresh, soft brown sugar for best results.
• Granulated sugar: Balances sweetness and creates light crisp edges; can substitute coconut sugar for a more wholesome option.
• Pumpkin puree: The star ingredient bringing real pumpkin flavor and moisture; use canned puree without added sugar for consistency.
• Large egg: Binds the dough and helps the cookies rise; a flax egg works for vegan adaptations.
• Pure vanilla extract: Boosts pumpkin and chocolate flavors; look for real extract for best aroma.
• All purpose flour: Gives structure and tenderness; unbleached flour is best, but gluten free blends work well too.
• Baking soda: Ensures proper lift and keeps cookies soft; double check it's fresh for optimal rise.
• Pumpkin pie spice: Offers warmth with cinnamon, ginger, nutmeg, and cloves; chai spice or cinnamon alone are good substitutes.
• Salt: Balances sweetness and amplifies flavors; use fine sea salt for even distribution.
• Semi sweet chocolate chips: Melt for gooey pockets in every bite; a quality brand or chopped chocolate gives superior melt.
• Mini marshmallows: Create classic s'mores flavor and gooey texture; whole marshmallows hold shape best in the oven.
• Graham crackers broken by hand: Add nostalgic crunch; certified gluten free options work for allergies.
• Orange food coloring (optional): For a festive, autumn look; skip for a classic appearance.

How to Make Pumpkin S'mores Cookies

Prep the Baking Sheet and Oven:

Preheat your oven to 350°F and line a baking sheet with parchment paper. Lining prevents sticking and promotes even baking. If you do not have parchment, grease the pan lightly to make sure cookies do not burn or tear when removed.

Cream the Butter and Sugars:

In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar for about 3 minutes on medium speed until pale and fluffy. Creaming adds air, giving cookies a soft, light texture and ensuring sugar is evenly distributed for classic chewy results.

Add Pumpkin, Egg, and Vanilla:

Blend in the pumpkin puree, large egg, and vanilla extract. Mix until smooth. Add orange food coloring at this stage if desired for a festive orange hue. Scrape down the bowl to ensure all ingredients are well combined, especially the pumpkin.

Combine Dry Ingredients:

In a separate bowl, whisk together all purpose flour, baking soda, pumpkin pie spice, and salt. Mixing dry items first guarantees that the spices and leavening are distributed, so every cookie is evenly spiced and rises perfectly.

Mix Wet and Dry Ingredients Together:

Gradually add dry mixture into the wet, mixing on low in two to three additions just until combined. Stop when no flour streaks remain; overmixing can make cookies dense rather than chewy. The dough will be thick and slightly sticky due to the pumpkin.

Fold in Chocolate, Marshmallows, and Graham Crackers:

Gently fold in semi sweet chocolate chips, mini marshmallows, and broken graham cracker pieces using a spatula. Go slowly to avoid breaking marshmallows, as whole marshmallows create the perfect gooey s'mores bites.

Portion and Shape the Cookies:

Scoop generous tablespoons of dough onto the baking sheet, spacing two inches apart. Use a cookie scoop for even, round cookies. For bakery style appearance, press extra chocolate chips and marshmallows on top before baking.

Bake to Perfection:

Bake cookies on the center rack for 12 to 14 minutes, watching for golden edges and slightly set centers. The marshmallows will puff and toast. Keep an eye on them at the end to prevent the marshmallows from overbrowning.

Cool Before Serving:

Let cookies rest on the baking sheet for five minutes to set, then transfer to a wire rack to cool completely. Cooling allows marshmallows to firm up so the cookies hold together when picked up. Serve slightly warm for gooey centers or wait until cool for a chewy, fudgy bite.

On a crisp fall afternoon, my niece helped roll out dough and shape marshmallow topped cookies, giggling as the chocolate chips stuck to her hands. We tried swapping in cinnamon graham crackers once we found them at a local market, and it added a subtle spiced note our whole family loved. Every batch since then is a little different, but always delicious and perfect for sharing at cozy family gatherings.

Smart Swaps and Variations

Pumpkin s'mores cookies are endlessly customizable so you can fit them to your pantry and dietary needs. Swap in coconut oil or a vegan margarine for dairy free cookies, or use a gluten free flour blend and certified gluten free graham crackers for celiac friendly treats. If you want less sugar, use bittersweet or dark chocolate chips, or cut the brown sugar slightly. Try chai spice instead of pumpkin pie spice for a new flavor, or finish cookies with a sprinkle of flaky salt for a sophisticated twist. For extra crunch, add a handful of toasted pecans or walnuts, or swap in white chocolate for a festive flair.

How to Store and Reheat Pumpkin S'mores Cookies

After cooling completely, store your pumpkin s'mores cookies in an airtight container at room temperature for up to four days. To freeze, place cookies between layers of parchment paper in a lidded container or zip top freezer bag for up to three months. When ready to enjoy, thaw at room temperature or microwave individual cookies for five to ten seconds to soften marshmallows and chocolate for fresh out of the oven taste. If freezing dough, portion into balls and freeze for quick baking straight from the freezer as needed.

What to Serve with Pumpkin S'mores Cookies

Pumpkin s'mores cookies make a show stopping dessert on a fall cookie tray, pairing beautifully with mugs of hot apple cider, spiced chai lattes, or creamy hot chocolate. For holidays, serve them piled high on wooden platters with extra marshmallows and chocolate chunks for guests to build custom bites. At sleepovers or casual gatherings, let kids and adults finish their cookies with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent treat.

Nutritional Benefits

Pumpkin s’mores cookies offer more than just a sweet treat thanks to real pumpkin puree, which provides vitamin A for healthy skin and eyes plus a small boost of dietary fiber. They are nut free by default, making them safe for school or allergy friendly events. With dairy free margarine and vegan chocolate, you can easily enjoy a vegan cookie that stays indulgent and chewy. Each cookie contains approximately 430 calories, 15 grams protein, 40 grams carbohydrates, and 18 grams fat for a treat that satisfies your cookie craving with a touch of nutrition.

Recipe Success Tips

If the marshmallows melt or burn on the baking sheet, make sure to tuck most marshmallows inside the dough before baking to keep them gooey and contained. For cookies that spread too much, chill dough balls for 30 minutes before baking to firm up the fat and slow spreading. To avoid dry cookies, measure flour by spooning it into the cup and leveling off, rather than scooping, so the dough stays moist and soft. Baking one test cookie first can help you find the perfect bake time and texture suited to your oven.

This easy pumpkin s'mores cookies recipe brings gooey chocolate, toasted marshmallow, and autumn spice together in every chewy bite. Bake a batch once, and you will crave this crowd pleasing fall dessert all season long.

Common Questions About This Recipe

→ Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works great. Make sure to drain excess moisture so the cookie dough consistency remains ideal.

→ Do I need to use food coloring?

No, food coloring is optional. It simply enhances the orange hue but doesn't affect taste or texture.

→ Can I freeze the cookie dough?

Yes, this dough freezes well. Shape into balls, freeze on a baking sheet, then store in a container for up to three months. Bake from frozen, adding a couple of extra minutes if needed.

→ What type of chocolate chips is best?

Semisweet chocolate chips provide a classic balance, but milk or dark chocolate also work depending on your preference.

→ How do I keep marshmallows from melting away?

Try folding mini marshmallows gently into the dough and, for extra gooey tops, press a few onto each cookie just before baking.