There’s something truly magical about combining the rich, comforting flavors of pumpkin spice with the gooey nostalgia of a classic s’more. These Pumpkin S’mores Cookies are a fall lover’s dream come true—each bite delivers a perfect balance of tender, chewy dough infused with pumpkin puree and warming spices, studded with crunchy graham cracker pieces, pockets of melted chocolate, and fluffy marshmallow bits that practically beg to be toasted. As they bake, the kitchen fills with cozy notes of cinnamon and nutmeg, while bursts of sweet chocolate and toasted graham cracker crumbs emerge from the oven. Whether you’re hosting a crisp autumn gathering or simply craving a fun twist on your favorite campfire treat, these cookies promise to be the highlight of your dessert spread.
On the practical side, this recipe is wonderfully beginner-friendly and makes about two dozen cookies, each packing around 180 calories—just enough to satisfy that seasonal sweet tooth without going overboard. With a total preparation time of about 20 minutes, a quick 15 minutes in the oven, and just 5 minutes of rest time before you dive in, it’s an effortless dessert that feels special but doesn’t demand hours of hands-on work. As a Dessert course, it fits perfectly into a cozy weekend baking session or a holiday cookie exchange. I remember the first time I whipped these up for a small family gathering; watching everyone’s eyes light up as they tore into warm, chewy, marshmallow-studded goodness was pure gold. Trust me, once you try these, you’ll be grabbing extra napkins—and maybe a tall glass of milk—to soak up every last gooey morsel!
KEY INGREDIENTS IN PUMPKIN S'MORES COOKIES
Before we dive into the step-by-step baking process, let’s highlight the star players that make these cookies fabulously chewy and bursting with pumpkin spice and s’mores goodness! Each ingredient brings its own magic—whether it’s richness, sweetness, structure, or that signature crunch-and-gooey combo.
- Unsalted Butter
Adds richness and moisture to the dough while allowing you to control the salt level. When creamed with sugar, it also helps create a light, tender crumb.
- Granulated Sugar
Provides sweetness and aids in cookie spread and color. When beaten into butter, it helps create an airy texture.
- Brown Sugar
Brings a deep, caramel-like flavor and extra moisture. Its molasses content enhances chewiness and gives the cookies a warm hue.
- Egg
Binds ingredients, contributes to structure, and adds tenderness. It also helps emulsify the fats for a uniform dough.
- Vanilla Extract
Introduces aromatic warmth and depth, rounding out the pumpkin and spice notes for a beautifully balanced flavor.
- Pumpkin Puree
Offers natural moisture, color, and that unmistakable fall flavor. It also keeps the cookies soft and tender.
- All-Purpose Flour
Forms the structure of the cookies. The right amount ensures they’re neither too cakey nor too flat.
- Baking Powder
A leavening agent that gives cookies a gentle lift and helps them achieve the ideal soft-yet-slightly-domed shape.
- Baking Soda
Reacts with acidic ingredients to boost spread and browning, creating just the right chewy texture.
- Salt
Enhances all the other flavors and balances the sweetness, preventing the cookies from tasting flat.
- Ground Cinnamon
Delivers classic pumpkin-spice warmth that evokes cozy fall days and pairs perfectly with marshmallows.
- Ground Nutmeg
Adds a slightly sweet, nutty warmth that complements the cinnamon and intensifies the seasonal vibe.
- Graham Cracker Crumbs
Provide that signature crunch and campfire flavor, echoing the graham base of traditional s’mores.
- Mini Marshmallows
Melt into gooey pockets of sweet fluff that mimic roasted campfire marshmallows in every bite.
- Semi-Sweet Chocolate Chips
Offer melty chocolate richness with just enough sweetness to balance the pumpkin and spices.
HOW TO MAKE PUMPKIN S'MORES COOKIES
Baking these cookies is as straightforward as it is rewarding. In just a few organized steps, you’ll transform simple pantry staples into irresistibly chewy delights loaded with gooey marshmallow and chocolate bits. Follow these instructions closely to ensure perfect texture, flavor, and that gorgeous autumnal appearance.
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This helps the cookies bake evenly and prevents sticking, ensuring easy removal and cleanup.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process traps air, creating a tender dough that bakes up with a delicate crumb.
3. Beat in the egg, vanilla extract, and pumpkin puree until just combined. Mixing until smooth ensures uniform color and moisture, so every bite bursts with that creamy pumpkin-spice flavor.
4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This step evenly distributes the leavening agents and spices, preventing any clumps or uneven flavor pockets.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as the dough holds together.
6. Fold in the graham cracker crumbs, mini marshmallows, and semi-sweet chocolate chips until evenly distributed throughout the dough. Gentle folding preserves the fluffiness of the marshmallows and prevents overworking the gluten.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This spacing gives the cookies room to spread into soft, round mounds.
8. Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden and the centers are set. Watch closely toward the end so the marshmallows don’t brown too much.
9. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This short rest time helps them firm up without losing that signature chew.
SERVING SUGGESTIONS FOR PUMPKIN S'MORES COOKIES
Once your cookies have cooled, it’s time to think about presentation, pairings, and serving ideas that will make these treats shine. Whether you’re hosting a fall brunch, a cozy movie night, or a holiday cookie swap, these suggestions will help you showcase the cookies’ texture contrasts and seasonal charm.
- Pair with warm spiced cider served in mason jars topped with a cinnamon stick. The bright apple and spice notes complement the pumpkin and chocolate, creating a cozy autumn ritual.
- Arrange cookies on a rustic wooden board alongside small bowls of extra marshmallows, chocolate chips, and graham cracker crumbs. Encourage guests to customize their own “mini s’more stations” for an interactive dessert experience.
- Serve slightly warmed on a platter, pressing a few extra mini marshmallows and chocolate chips on top of each cookie before reheating. A quick 10-second zap in the microwave revives that campfire gooeyness like magic.
- Pair with a scoop of vanilla ice cream in a dessert bowl and crumble one or two cookies on top. The contrast between cold, creamy ice cream and warm cookie crumbs creates a delightful textural play.
HOW TO STORE PUMPKIN S'MORES COOKIES
Keeping these cookies fresh ensures you—and anyone lucky enough to snag one—can savor their chewy texture and melty goodness for days. With a few simple steps, you’ll lock in moisture, prevent sogginess, and maintain that delightful balance of pumpkin spice and s’mores flavor.
Storing these cookies properly also means you can bake ahead for gatherings or have an emergency stash of fall sweetness at the ready. Whether you plan to enjoy them over the weekend or share them with friends, follow these methods for the best results.
- Refrigerate in an airtight container at room temperature for up to 3 days. Layer cookies with parchment or wax paper to prevent sticking and maintain that perfect chew.
- Freeze cooled cookies in a single layer on a baking sheet until solid, then transfer to a zipped freezer bag or airtight container with parchment layers. They’ll keep up to 1 month and thaw quickly at room temperature.
- For longer storage, place cookies in a vacuum-sealed bag to reduce oxidation. Store in the freezer and slice off individual portions of bag to thaw as needed, preserving freshness.
- To refresh slightly stale cookies, warm them in a preheated 300°F oven for 3–5 minutes. This revives the gooey centers and lightly toasts the marshmallows for a near-fresh-baked experience.
CONCLUSION
Baking these Pumpkin S’mores Cookies is like capturing the essence of a crisp autumn day and a cozy campfire all in one bite. From the chewy, spiced pumpkin dough to the crunchy graham cracker bits and those irresistible pockets of melted chocolate and marshmallow, every element works together to create a dessert that feels both nostalgic and refreshingly new. As a beginner-friendly recipe, it’s accessible to bakers of all skill levels, with a manageable prep time of just 20 minutes and a quick 15-minute bake. The 5-minute rest period gives you just enough time to get everything else in order—maybe brew a pot of coffee or apple cider—so you can fully savor the first warm bites right out of the oven. These cookies are perfect for fall gatherings, holiday cookie exchanges, or simply as an everyday treat that brightens up a chilly afternoon.
Go ahead and print this article or save it in your favorite recipe binder so you can revisit these delicious cookies whenever the pumpkin-spice mood strikes. Below, you’ll also find a handy FAQ section to answer any questions you might have about ingredient swaps or baking tips. If you give this recipe a try, I’d love to hear how it goes! Leave a comment, share your baking triumphs (or lessons learned), and feel free to ask any questions if you need help making the perfect batch. Your feedback and stories are what make sharing recipes so rewarding, and I can’t wait to hear about your own Pumpkin S’mores Cookie adventures. Happy baking!
Pumpkin S’mores Cookies
Description
Experience the warm flavors of pumpkin, the crunch of graham crackers, and gooey chocolate in every bite. Perfectly soft and chewy, these cookies are a fall must-have!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
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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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Beat in the egg, vanilla extract, and pumpkin puree until well combined.
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In another bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground 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 graham cracker crumbs, mini marshmallows, and semi-sweet chocolate chips until evenly distributed throughout the dough.
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Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are set.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Note
- For a more pronounced pumpkin flavor, add a pinch of cloves or allspice.
- You can substitute mini chocolate chips for the semi-sweet chocolate chips for a different texture.
- These cookies are perfect for fall gatherings or holiday cookie exchanges.
- Store cookies in an airtight container to maintain their soft and chewy texture.
- For a decorative touch, press a few extra marshmallows and chocolate chips onto the tops of the cookie dough before baking.
