Name: Pumpkin S'mores Cookies
Prep time: 15 min
Cook time: PT-489357H30M45S
Total time: 30 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/3 cup pumpkin purée (not pumpkin pie filling); 1 egg yolk; 1 teaspoon vanilla extract; 1/2 cup mini marshmallows (plus extra for topping); 3/4 cup semi-sweet or milk chocolate chips (plus extra for topping); 1/2 cup crushed graham crackers

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Pumpkin s’mores cookies bring together all the best flavors of fall and summer in one gooey, spiced, chocolatey bite. I get the cozy pumpkin spice I love, the classic graham cracker flavor, and the melty chocolate-marshmallow combo that makes s’mores irresistible.

Why You’ll Love This Recipe

I love how these cookies feel warm, nostalgic, and fun all at once. The pumpkin makes them soft and moist, while the s’mores ingredients add a sweet, playful twist. They’re great for fall gatherings or anytime I want to bake something a little unexpected but familiar. Pumpkin S'mores Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Ground cinnamon
Pumpkin pie spice
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Pumpkin purée (not pumpkin pie filling)
Egg yolk
Vanilla extract
Mini marshmallows
Semi-sweet or milk chocolate chips
Crushed graham crackers

Directions

I preheat the oven to 350°F (175°C) and line my baking sheet with parchment paper.
In a bowl, I whisk the flour, baking soda, cinnamon, pumpkin spice, and salt.
In another bowl, I cream the butter with the sugars until light and fluffy.
I mix in the pumpkin purée, egg yolk, and vanilla until smooth.
Then, I slowly add in the dry ingredients and stir just until combined.
I fold in chocolate chips, marshmallows, and some crushed graham crackers.
I scoop the dough onto the baking sheet, leaving space between each cookie.
I top each cookie with a few extra marshmallows and chocolate chips for that gooey finish.
I bake for 10–12 minutes until the edges are set but the centers are soft.
I let them cool slightly before enjoying—though I love eating them warm while the marshmallows are still melty.

Servings and timing

This recipe makes about 18 cookies and takes around 30 minutes total (15 minutes prep, 12–15 minutes bake time).

Variations

I sometimes use white chocolate chips instead of milk chocolate for a sweeter twist.
For extra crunch, I add chopped pecans or walnuts to the dough.
A drizzle of melted chocolate on top after baking adds an extra layer of richness.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them. To reheat, I warm one in the microwave for about 10 seconds to bring the marshmallows back to life. Pumpkin S'mores Cookies

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but I make sure it’s well-drained and not too watery so the cookies don’t get soggy.

How do I keep the marshmallows from melting too much?

I gently press them into the tops of the cookies instead of mixing them all into the dough.

Can I freeze the cookie dough?

Definitely. I scoop it into balls, freeze on a tray, then transfer to a bag. I bake from frozen, adding 1–2 extra minutes.

Do these cookies taste strongly of pumpkin?

They have a mild, warm pumpkin flavor—just enough to make them cozy without being overpowering.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and make sure my graham crackers are gluten-free.

Conclusion

Pumpkin s’mores cookies are the ultimate mashup of fall comfort and summer fun. Soft, sweet, and loaded with melty goodness, they’re a treat I keep coming back to when I want something unique but crowd-pleasing.