Pumpkin S’mores Cookies

If there’s one thing I look forward to every fall—aside from fuzzy socks and crisp, cool evenings—it’s pumpkin-flavored everything. But when you throw in gooey marshmallows, melty chocolate, and crunchy graham crackers? That’s when things get really exciting. That’s exactly what you get with these Pumpkin S’mores Cookies—a dreamy mash-up of cozy autumn flavors and nostalgic campfire vibes.

I first made these cookies on a whim after a failed attempt at setting up an actual backyard bonfire. (Thanks, wind.) I had all the s’mores ingredients ready to go, and a can of pumpkin puree just begging to be used. A few tweaks here and there, and boom—these chewy, soft pumpkin cookies packed with chocolate chunks, graham cracker pieces, and melty marshmallows came to life. Let me tell you, they were an instant hit.

Whether you’re baking for a fall potluck, craving a little seasonal comfort food, or just want to make something fun and unique, these cookies are going to deliver. They’re easy to whip up, full of flavor, and absolutely irresistible warm from the oven.

So, grab a cozy sweater, preheat that oven, and let’s get baking!

Ingredients You’ll Need

• ½ cup unsalted butter, softened

• ½ cup light brown sugar

• ¼ cup granulated sugar

• ⅓ cup pumpkin puree (blotted for less moisture)

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ cup chocolate chunks or chips

• ½ cup mini marshmallows

• ½ cup graham cracker pieces

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. Line a baking sheet with parchment paper so your cookies don’t stick—and cleanup is a breeze.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar. This step is key for getting that soft, chewy texture we all love. Mix until the mixture is light and fluffy—this usually takes about 2-3 minutes with an electric mixer on medium speed.

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Step 3: Add Pumpkin and Vanilla

Now, add in the pumpkin puree and vanilla extract. Here’s a quick tip: blot the pumpkin with a paper towel before adding it to the dough. It removes some of the excess moisture that can make cookies too cakey. Once that’s mixed in, your dough will start to smell amazing.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. You’ll want to make sure everything is well combined so the spices are evenly distributed.

Step 5: Mix Wet and Dry Together

Gradually add the dry ingredients into the wet mixture. Stir just until everything is incorporated—don’t overmix here, or the cookies might come out a little tough. You’re aiming for a soft, thick dough.

Step 6: Fold in the Good Stuff

This is where the real magic happens. Fold in the chocolate chunks, mini marshmallows, and graham cracker pieces. Every scoop of dough should have a little bit of everything, so you get that perfect s’mores experience in each bite.

Alright, now that your dough is mixed and filled with all the gooey, chocolatey, graham crackery goodness, it’s time to get these pumpkin s’mores cookies into the oven. This next part is where the magic really happens—when the marshmallows start to puff and the chocolate gets all melty. Honestly, it’s hard to resist grabbing one straight off the tray.

Let’s jump right back in and finish baking up these cozy fall treats. I’ll also share a few of my favorite tips and some simple variations you can try if you want to make them your own!

Step 7: Scoop the Dough

Using a cookie scoop or a tablespoon, portion out your dough onto the prepared baking sheet. Make sure to leave about 2 inches between each scoop, since the cookies will spread just a bit as they bake.

If you want that beautiful, bakery-style finish, here’s a little trick: press a few extra mini marshmallows and chocolate chunks on top of each dough ball before they go in the oven. It makes the final cookies look extra tempting (and no one has to know how easy it was).

Step 8: Bake to Perfection

Slide your tray into the oven and bake at 350°F for 10 to 12 minutes. Keep an eye on them around the 10-minute mark. You’re looking for edges that are set and tops that still look slightly underbaked—they’ll finish setting up as they cool, keeping that perfect soft texture.

Don’t overbake! You want them to stay soft and slightly gooey in the center. The marshmallows should be puffed and maybe a little golden, while the chocolate will be irresistibly melted.

Step 9: Let Them Cool (Just a Bit)

Once out of the oven, let the cookies cool on the baking sheet for 3 to 5 minutes. This helps them firm up a bit so they don’t fall apart when you try to move them. Then, transfer to a wire rack to finish cooling—or just go ahead and eat one warm while the chocolate is still gooey. I won’t judge.

TIPS FOR PERFECT PUMPKIN S’MORES COOKIES

These cookies are already super easy to make, but a few extra tips can help take them to the next level:

• Blot Your Pumpkin Puree: I mentioned this earlier, but it’s worth repeating. Canned pumpkin can carry a lot of moisture, which can make your cookies cakey instead of chewy. Just spread it out on a few layers of paper towel and gently blot before adding it to the dough.

• Chill the Dough If Needed: If your dough feels too soft or sticky (especially if your kitchen is warm), pop it in the fridge for 30 minutes. This helps keep the cookies from spreading too much while baking.

• Don’t Skip the Toppings: Pressing a few extras on top before baking is such a simple way to make these cookies look professionally made. It also ensures every bite gets a good hit of chocolate and marshmallow.

• Use Quality Chocolate: Whether you go with chunks or chips, using a high-quality chocolate makes a big difference in flavor. Semi-sweet or dark chocolate pairs beautifully with the sweetness of the marshmallows and the warmth of the pumpkin spice.

FUN VARIATIONS TO TRY

Want to put your own spin on these pumpkin s’mores cookies? Here are a few ideas that work beautifully:

• Add a Sprinkle of Sea Salt: Right after the cookies come out of the oven, sprinkle a pinch of flaky sea salt on top. It adds a lovely contrast to all the sweet flavors.

• Use White Chocolate or Butterscotch Chips: Swap out the chocolate chunks for something a little different. White chocolate is extra sweet and creamy, while butterscotch adds a rich caramel note that works really well with pumpkin.

• Crush Your Graham Crackers Finely: For a slightly different texture, you can use finely crushed graham crackers instead of chunky pieces. It adds graham flavor throughout the dough without the crunch.

• Make Them Into Sandwich Cookies: Yep, you heard me. Slather a marshmallow fluff or chocolate spread between two cookies and create the ultimate fall-inspired cookie sandwich. Just maybe have some napkins nearby.