There’s something about biting into a homemade cookie that feels like a warm hug—a moment where crunchy, gooey, and spicy all come together in perfect harmony. That’s exactly what these Pumpkin S’mores Cookies deliver, and why they’ve quickly become fall’s favorite treat. Combining the cozy warmth of classic pumpkin pie spices with the irresistible nostalgia of campfire s’mores, each cookie is a mini experience that captures autumn in every bite. These golden rounds are totally beginner-friendly, making them a go-to dessert whenever you crave something comforting yet a little adventurous. With just 15 minutes of prep, 12 minutes of baking, and a brief 5-minute rest, you can have a batch piled high before your next pumpkin-flavored latte is even sipped. At about 150 calories per cookie, they strike a sweet balance between indulgence and something you can feel good about sharing (or enjoying all to yourself).
One crisp evening last October, I found myself rummaging through my pantry, craving something that felt like fall but stepped outside the usual pumpkin muffin routine. I had graham crackers, chocolate chips, and a bag of mini marshmallows winking at me from the shelf—so I decided to toss pumpkin puree and autumn spices into the mix. The result was nothing short of magic: a cookie with satisfying crunch, pockets of melted chocolate, and soft marshmallow clouds nestled in a warmly spiced pumpkin base. My family couldn’t get enough, and before the plate was empty I was jotting down every step so I could share this delightful treat with friends. Since then, these Pumpkin S’mores Cookies have become my signature dessert for potlucks, study groups, and cozy movie nights by the fireplace—a playful twist on two classics that feels fresh and comforting all at once.
KEY INGREDIENTS IN PUMPKIN S’MORES COOKIES
Every great recipe starts with quality ingredients that each play a vital part in flavor and texture. In this section, we’ll explore the stars of our Pumpkin S’mores Cookies and how they work together to create a perfectly balanced, fall-inspired treat.
- Unsalted butter: Provides a rich, creamy base that adds tenderness and helps the cookies spread evenly, creating that melt-in-your-mouth texture.
- Granulated sugar: Adds sweetness and encourages the edges to crisp up, balancing the soft pumpkin and gooey marshmallow pockets.
- Brown sugar: Introduces deeper, molasses-like flavor and moisture, giving the cookies a delightfully chewy center and warm sweetness.
- Pumpkin puree: Delivers classic autumn flavor and natural moisture, infusing the dough with earthy notes and ensuring tender crumb.
- Vanilla extract: Rounds out the spice blend and chocolate flavors, enhancing the overall aroma and sweetness.
- Egg: Binds all ingredients, providing structure and a tender crumb while keeping the cookies moist.
- All-purpose flour: Forms the backbone of the dough, giving it enough structure to hold mix-ins without becoming overly dense.
- Baking soda: Acts as a leavening agent, gently lifting the dough for a soft, slightly puffy cookie.
- Salt: Sharpens and balances sweetness, intensifying both the pumpkin spices and chocolate notes.
- Ground cinnamon: Contributes warm, sweet-spicy flavor that’s synonymous with autumn desserts.
- Ground nutmeg: Adds subtle earthiness and aromatic depth, layering complexity into the spice profile.
- Crushed graham crackers: Provide a nostalgic crunch reminiscent of traditional s’mores, adding texture and a hint of honeyed flavor.
- Semi-sweet chocolate chips: Offer pockets of melty chocolate that contrast beautifully against the spiced pumpkin dough.
- Mini marshmallows: Deliver soft, pillowy sweetness that mimics that signature campfire vibe, melting slightly to create gooey marshmallow pockets.
HOW TO MAKE PUMPKIN S’MORES COOKIES
Ready to transform these pantry staples into golden, gooey cookies? Follow these simple steps—no fancy tools needed—just a mixing bowl, a whisk, and your oven. Each step guides you through creating the ultimate autumn treat.
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat until the mixture is light and fluffy, about 2–3 minutes.
3. Mix in the pumpkin puree, vanilla extract, and egg. Stir until the batter is uniformly smooth, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to ensure even distribution of leaveners and spices.
5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined so the cookies stay tender.
6. Fold in the crushed graham crackers, chocolate chips, and mini marshmallows. Work swiftly so the marshmallows retain their shape and distribute evenly throughout the dough.
7. Using a tablespoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared sheet, leaving about 2 inches between each for spreading.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers remain soft and puffy.
9. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, preventing them from becoming too firm.
SERVING SUGGESTIONS FOR PUMPKIN S’MORES COOKIES
When these cookies come out of the oven, you’ll want to showcase their melty centers and crisp edges for the full effect. Serving these autumnal treats is all about balancing texture, temperature, and presentation. Picture a cozy gathering around a coffee table or an afternoon tea with friends: you want the cookies to look irresistible and feel as comforting as they taste. Arranging them on a rustic platter or tiered dessert stand instantly elevates the experience, while extras like a light dusting of cinnamon sugar or a side of whipped cream add visual flair. Don’t just place them on a plate—consider playful twists that highlight the s’mores inspiration, such as skewering two cookies with a graham cracker stick or providing ramekins of extra marshmallows and melted chocolate for dipping. Setting up a “build-your-own” platter invites guests to personalize their bites, making the experience interactive and memorable. Warm beverage pairings—steaming chai lattes, hot apple cider, or strong coffee—complement the spiced pumpkin base, creating a multi-sensory treat. For an over-the-top finale, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. And for gifting, wrap individual cookies in parchment and tie with twine for charming homemade favors that will delight anyone who receives them.
- Rustic dessert platter: Arrange cookies on a wooden board or tiered stand and garnish with small bowls of extra chocolate chips, mini marshmallows, and graham cracker crumbs to let guests customize each bite.
- Cozy beverage pairing: Offer mugs of hot apple cider, chai tea, or freshly brewed coffee. The spiced notes in the cookies and the warmth of these drinks create a perfect duo.
- Graham cracker s’mores bar: Scatter graham cracker crumbs on a serving tray, set out ramekins of chocolate sauce and marshmallows, and invite everyone to dip or top their cookies for an interactive twist.
- Gift-ready packaging: Wrap single cookies in parchment squares and secure with festive twine or ribbon. Place them in clear treat bags or small boxes for charming, shareable homemade gifts.
HOW TO STORE PUMPKIN S’MORES COOKIES
Successfully baking the perfect batch of Pumpkin S’mores Cookies is only half the delight—the other half is preserving that fresh-baked goodness so you can enjoy them days (or even weeks) later. Proper storage ensures the delicate balance of chewiness, crunch, and gooey marshmallow pockets remains intact. Because these cookies contain both marshmallows and pumpkin puree, they can turn gummy or stale if stored incorrectly. Temperature, container type, and layering techniques all play a role in keeping them tasting just-baked. Whether you plan to snack on them over the next few days, pack them in lunchboxes, or freeze them for future occasions, these simple guidelines will lock in the flavor and texture. Start by allowing the cookies to cool completely on a wire rack—this prevents condensation inside the container, which can lead to sogginess. Once cooled, choose an airtight container that seals out air and moisture. If stacking cookies, place parchment or wax paper between layers to prevent sticking. With a little care in storage, your Pumpkin S’mores Cookies will stay delicious—perfectly spiced, tender, and ready to satisfy that seasonal craving whenever you reach for them.
- Room-temperature storage: Place completely cooled cookies in an airtight container lined with parchment paper. Store in a cool, dry cupboard away from direct light for up to 3 days, preserving the soft texture and melty marshmallow bits.
- Refrigeration: Seal cookies in a container and chill for up to 1 week. Keep in mind the marshmallow centers may firm up; bring them to room temperature or warm lightly in a low oven before serving.
- Freezing: Flash-freeze individual cookies on a baking sheet until firm, then transfer them to a freezer-safe bag, squeezing out excess air. Freeze for up to 3 months; thaw at room temperature or reheat in a 300°F oven for a few minutes to restore that fresh-baked warmth.
- Gifting & shipping: Layer cookies between parchment sheets in a sturdy box. Include a small moisture-absorbing packet or a slice of bread to help maintain humidity and prevent drying during transit.
CONCLUSION
Bringing together the flavors of pumpkin pie and classic s’mores, these Pumpkin S’mores Cookies are the ultimate fall dessert for both new and seasoned home bakers. We’ve walked through the entire journey: from gathering simple kitchen staples like butter, flour, pumpkin puree, and marshmallows to learning how each ingredient contributes to that perfect balance of chewiness, crisp edges, and melty chocolate pockets. You’ve seen how easy it is to whip up the dough—no advanced techniques required—and how the gentle blend of cinnamon and nutmeg transforms every bite into a warming autumn embrace. With just 15 minutes of hands-on preparation, a 12-minute oven stint, and a brief 5-minute cooling period, you’ll have a plateful of irresistible cookies ready for sharing—or savoring solo. If you enjoyed this step-by-step guide, feel free to print or save this article so you can reference it during your next cozy baking session. There’s something deeply satisfying about flipping through a printed recipe as you mix, measure, and bake—plus, having it in your recipe binder means you can revisit these s’mores-inspired delights year after year.
As you give these cookies a whirl in your kitchen, remember that every oven and pantry is slightly different. If you have any questions about ingredient swaps, baking times, or serving ideas, or if you’d like to share your own creative twists—like a sprinkle of sea salt, chopped pecan additions, or swapping semi-sweet chips for dark chocolate—please leave a comment below. I absolutely love hearing your feedback because it transforms a good recipe into a community favorite. You’ll also find a FAQ section just after this conclusion, where I’ve answered common queries about texture adjustments, storage tips, and more. If any step feels tricky or you need help troubleshooting why your cookies turned out too flat or not gooey enough, don’t hesitate to ask. Remember, baking is part science, part art, and 100% more fun when we learn and experiment together. Happy baking, and here’s to that next warm, spiced bite that makes autumn feel like home.
Pumpkin S’mores Cookies
Description
These cookies combine the warm spices of pumpkin pie with gooey chocolate, crunchy graham crackers, and soft marshmallows, bringing comfort to your taste buds.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
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In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add the pumpkin puree, vanilla extract, and egg to the butter mixture, mixing well until fully combined.
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In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the crushed graham crackers, chocolate chips, and mini marshmallows until evenly distributed throughout the dough.
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Using a tablespoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
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Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Note
- If you like extra crunchy cookies, flatten the dough balls slightly before baking.
- The cookies will be soft when taken out of the oven but will firm up as they cool.
- For a gooier marshmallow center, press a few additional mini marshmallows into the tops of the cookies before baking.
- These cookies are perfect for fall gatherings and make for delicious homemade gifts.
