Pumpkin Smores Cookies Recipe – Best Easy Fall Dessert to Try

The scent of cinnamon, toasted marshmallows, and melting chocolate wafting from my kitchen—honestly, that’s when I know fall has officially arrived. The first time I baked a batch of pumpkin s’mores cookies, it was a total experiment: I had leftover canned pumpkin, a half-empty bag of mini marshmallows, and a stubborn craving for something cozy yet playful. Fast forward, and now these cookies are a non-negotiable part of my autumn baking routine. There’s something magical about that combination: warm pumpkin spice, gooey marshmallow pockets, and those melty chocolate puddles all nestled in a chewy cookie.

I love how pumpkin s’mores cookies bridge the gap between campfire nostalgia and the rich flavors of fall. If you’re like me and crave s’mores flavor long after summer’s gone, this recipe is your dream come true. It’s honestly the best of both worlds—classic, toasty s’mores vibes and everything you adore about pumpkin desserts. Whether you’re baking for a Halloween party, a cozy movie night, or just to treat yourself after a long week, these cookies never disappoint.

As a recipe developer, I’ve tested this pumpkin s’mores cookies recipe more times than I care to admit (my freezer is basically a cookie archive). The texture is spot-on: chewy edges, soft centers, and just the right gooeyness from the marshmallows. The pumpkin adds moisture and subtle flavor without making things cakey. And let’s face it—no one can resist that golden marshmallow top. If you’re searching for a fall dessert that feels like a hug in cookie form, you’re in the right place. Stick around for my tried-and-true method, pro tips, and a few drool-worthy variations.

Why You’ll Love This Pumpkin S’mores Cookies Recipe

Let’s cut to the chase—there are a million pumpkin cookie recipes out there, but these pumpkin s’mores cookies are in a league of their own. Here’s why you’ll come back to this recipe, time after time (and maybe become a little bit obsessed, like me):

• Quick & Easy: You can whip these up in under 45 minutes, start to finish. No chilling required (unless you want to prep ahead) and no fancy mixer needed.
• Simple Ingredients: Most of what you need is probably already in your pantry—canned pumpkin, flour, sugar, chocolate chips, and marshmallows. No weird specialty items here.
• Perfect for Fall Gatherings: These cookies are always the first to disappear at potlucks, bake sales, or family movie nights. They look super cute on a fall-themed platter, too!
• Crowd-Pleaser: Kids love the gooey marshmallow bits, adults love the deep pumpkin spice flavor, and everyone loves the melty chocolate.
• Unbelievably Delicious: The balance of cozy pumpkin, warm spices, and classic s’mores goo is just next-level comfort food. It’s the cookie you close your eyes for after the first bite.

What really sets my pumpkin s’mores cookies apart is the texture and the way the flavors come together. Instead of cakey, dry cookies (which pumpkin can sometimes cause), I tweaked the moisture levels and used a touch of cornstarch to keep things perfectly chewy. The marshmallows are folded in at just the right time so they stay gooey but don’t melt into oblivion. That’s the kind of thing you only figure out after a couple of trial-and-error batches (yes, I’ve had my fair share of marshmallow explosions!).

It’s more than just a cookie—it’s a bite of nostalgia, a dash of fall coziness, and a treat that you don’t have to fuss over. Whether you’re baking with little ones, impressing guests, or just having a solo baking night, these pumpkin s’mores cookies make every moment feel special. I promise, you’ll find yourself sneaking just one more from the cooling rack.

Ingredients Needed for Pumpkin S’mores Cookies

This pumpkin s’mores cookies recipe is all about keeping things simple, cozy, and full of flavor. I like to use ingredients that are easy to find and even easier to swap if you’re in a pinch. Here’s what you’ll need:

• For the Cookie Dough:
  • All-purpose flour (200g / 1 2/3 cups, spooned and leveled) – reliable structure and classic cookie texture.
  • Cornstarch (1 tbsp / 8g) – keeps things chewy and prevents cakiness.
  • Baking soda (1/2 tsp / 2g) – helps the cookies spread just the right amount.
  • Salt (1/4 tsp / 1g) – brings out all those warm flavors.
  • Pumpkin pie spice (2 tsp / 5g) – or a mix of cinnamon, ginger, nutmeg, and cloves. I like the Trader Joe’s blend.
  • Unsalted butter (1/2 cup / 113g, melted and slightly cooled) – melted for extra chew.
  • Brown sugar (1/2 cup / 100g, packed) – gives that rich, caramel flavor.
  • Granulated sugar (1/4 cup / 50g) – balances sweetness.
  • Pumpkin puree (1/3 cup / 80g, not pumpkin pie filling) – adds moisture and subtle pumpkin flavor. I usually use Libby’s.
  • Egg yolk (1 large) – just the yolk for richness without excess moisture.
  • Pure vanilla extract (1 tsp / 5ml) – don’t skip it; it rounds out the flavors.
• For the Mix-Ins:
  • Semi-sweet chocolate chips (2/3 cup / 115g) – I love Ghirardelli, but any brand works.
  • Mini marshmallows (1 cup / 45g) – regular size will work if chopped, but minis are less messy.
  • Graham cracker pieces (1/2 cup / 35g, roughly broken) – for that classic s’mores crunch. Honey Maid is my go-to.

Ingredient Notes & Substitutions:

• Flour: Use a 1:1 gluten-free baking blend if needed. Almond flour makes the cookies too crumbly.
• Butter: Coconut oil (solid, not melted) will work for a dairy-free version, but you’ll get a subtle coconut undertone.
• Pumpkin: Homemade pumpkin puree works, but blot any excess moisture with paper towels first.
• Chocolate: Feel free to use milk chocolate, dark chocolate, or even a mix of chips and chopped chocolate bars for extra pools of gooeyness.
• Marshmallows: Vegan marshmallows hold their shape well if you’re avoiding gelatin.
• Graham Crackers: Gluten-free graham crackers are totally fine, or swap in digestive biscuits if you’re outside the US.

These are the basics, but don’t be afraid to play around. I’ve even tossed in white chocolate chips or added a sprinkle of flaky salt on top for a twist!

Equipment Needed

You don’t need a ton of fancy equipment for these pumpkin s’mores cookies, which is part of why I love making them on a whim. Here’s what you’ll want to have ready:

• Mixing bowls: One large and one medium. Glass or stainless steel both work (I use my old Pyrex bowls—still going strong after a decade!).
• Measuring cups and spoons: Accurate measuring is key, especially for flour and pumpkin puree. For metric users, a kitchen scale is a game-changer.
• Whisk and spatula: A sturdy whisk for blending dry ingredients, and a silicone spatula for folding in the mix-ins (less sticking, easier cleanup).
• Baking sheet: Line with parchment paper or a silicone baking mat. I’ve used both, but silicone mats make for the easiest cookie removal.
• Cookie scoop (optional): For evenly sized cookies. If you don’t have one, two spoons work just fine.
• Cooling rack: This helps cookies cool evenly and keeps the bottoms from getting soggy.

If you don’t own a cookie scoop, two tablespoons will do the trick—just try to keep the dough balls roughly the same size. And if your baking sheet is on the thin side (prone to burning bottoms), double up by stacking two sheets together. That’s a trick I picked up after one too many burnt batches!

Budget tip: Most of these tools can be found at dollar stores or secondhand shops. I’ve scored great mixing bowls at thrift stores, so don’t feel like you need to splurge on brand-new gear.

How to Make Pumpkin S’mores Cookies

1. Preheat and Prep:
   • Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
2. Combine Dry Ingredients:
   • In a medium bowl, whisk together 1 2/3 cups (200g) flour, 1 tbsp (8g) cornstarch, 1/2 tsp (2g) baking soda, 1/4 tsp (1g) salt, and 2 tsp (5g) pumpkin pie spice. Make sure everything is evenly distributed—lumps of spice aren’t fun.
3. Mix Wet Ingredients:
   • In a large bowl, whisk 1/2 cup (113g) melted butter with 1/2 cup (100g) brown sugar and 1/4 cup (50g) granulated sugar until smooth and glossy, about 1 minute. Add 1/3 cup (80g) pumpkin puree, 1 egg yolk, and 1 tsp (5ml) vanilla extract. Whisk again until well combined. It’ll look a bit thick and creamy.
4. Combine Wet and Dry:
   • Add the dry ingredients to the wet, stirring gently with a spatula until just combined. Don’t overmix—this keeps your cookies tender instead of tough. The dough will be soft, but not too sticky.
5. Fold in S’mores Mix-Ins:
   • Gently fold in 2/3 cup (115g) chocolate chips, 1 cup (45g) mini marshmallows, and 1/2 cup (35g) graham cracker pieces. I like to save a few marshmallows and chocolate chips to press on top for the “Pinterest look.” If your marshmallows are extra sticky, dust them lightly with a little flour before mixing.
6. Scoop Dough:
   • Using a medium cookie scoop (about 2 tbsp each), scoop dough onto the prepared baking sheet, spacing cookies at least 2 inches (5cm) apart. If you want extra gooey, bakery-style cookies, gently press a few marshmallows and chocolate pieces on top of each dough ball.
7. Bake:
   • Bake for 10-12 minutes, or until the edges look set and golden but the centers are still soft. The marshmallows should be puffed and lightly toasted. (Watch closely at the 10-minute mark—marshmallows can brown quickly!)
8. Cool:
   • Let cookies cool on the baking sheet for 5 minutes (they’ll be fragile and gooey right out of the oven). Transfer to a wire rack to cool completely. The longer they cool, the chewier they get.

Troubleshooting:

• If your cookies spread too much, the dough may be too warm—pop the tray in the fridge for 10 minutes before baking next time.
• If the marshmallows ooze and disappear, try folding them in more gently or saving some to press on top before baking.
• If the cookies look too pale, leave them in for another 1-2 minutes, but watch closely so the marshmallows don’t burn.

Personal tip: Don’t stress about getting the “perfect” cookie shape. A little rustic, gooey marshmallow overflow just adds to their charm (and tastes amazing scraped off the parchment paper!).

Cooking Tips & Techniques for Perfect Pumpkin S’mores Cookies

Baking cookies seems easy, but honestly, a few small tweaks can make all the difference. Here’s what I’ve learned after a dozen (or more) batches of pumpkin s’mores cookies:

• Don’t Overmix: Once you add flour, mix just until there are no dry streaks left. Overmixing = tough cookies (and not the fun kind).
• Measure Your Flour Carefully: Too much flour makes cakey, dry cookies. If you can, weigh your flour. If not, spoon it into the measuring cup and level it off—don’t pack it down!
• Press in Extra Marshmallows and Chocolate: For that Pinterest-worthy finish, save a few marshmallows and chocolate chips to press on top of the dough balls before baking. It ensures gooey, photogenic tops.
• Chill if Needed: If your kitchen is warm or your dough seems sticky, pop it in the fridge for 15-20 minutes. Chilled dough holds its shape better and makes for thicker cookies.
• Watch the Marshmallows: Marshmallows expand and toast quickly. Keep an eye on the cookies during the last few minutes to avoid burning. If they brown too fast, loosely cover the tray with foil for the last minutes of baking.
• Use Parchment or Silicone Mats: Marshmallows get sticky and can glue cookies to the baking sheet. Lining your tray saves you a lot of scraping and scrubbing later.

I’ve had my share of “cookie fails”—like marshmallows melting into oblivion or cookies spreading into one giant blob. A quick fix is to gently reshape the cookies with a spoon right after baking—just nudge the edges back in while they’re still warm. And if your cookies look a little too “rustic,” just call them artisan (it’s all about confidence, right?).

For multitasking, I usually prep the next batch of dough balls while the first tray bakes. That way, you’re not waiting around, and the cookie assembly line keeps moving. Trust me, the more you bake, the easier it gets!

Variations & Adaptations

One of the best parts about these pumpkin s’mores cookies is how adaptable they are. I love switching things up based on what I have on hand or who I’m baking for. Here are some fun ways to make this recipe your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend and use gluten-free graham crackers. The texture stays chewy and satisfying!
• Vegan: Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan marshmallows. Opt for dairy-free chocolate chips, too.
• Double Chocolate: Add 2 tbsp (10g) unsweetened cocoa powder to the dry ingredients and use dark chocolate chunks for an extra rich twist.
• Seasonal Add-Ins: Try folding in chopped pecans, dried cranberries, or a sprinkle of cinnamon sugar on top before baking for a holiday vibe.
• Oven-Free Option: You can make “cookie bars” by pressing the dough into a lined 8×8-inch (20x20cm) pan and baking for 20-25 minutes—easier for serving a crowd!
• Allergen Substitutions: Sunflower seed butter works in place of dairy butter for nut allergies, and allergy-friendly chocolate chips (like Enjoy Life) are a good swap if needed.

Personally, I’ve tried a version with butterscotch chips and walnuts—so good for Thanksgiving! Don’t be afraid to experiment, especially with flavors you love. These cookies are pretty forgiving, and a little creativity goes a long way.

Serving & Storage Suggestions

For the best experience, serve your pumpkin s’mores cookies slightly warm—just enough so those marshmallows are gooey and the chocolate is melty. They’re absolutely dreamy with a mug of hot cocoa or spiced chai latte (my personal favorite pairing) and look adorable piled high on a rustic wooden board or a fall-themed plate.

To store, let cookies cool completely, then place them in an airtight container. They stay soft and chewy at room temperature for 3-4 days. For longer storage, freeze baked cookies (separate layers with parchment paper to prevent sticking) for up to 2 months. Thaw at room temp or pop in a 300°F (150°C) oven for 4-5 minutes to revive that just-baked flavor.

If you love prepping ahead, the unbaked dough balls freeze beautifully. Just freeze on a tray until solid, then stash in a zip-top bag. Bake from frozen, adding an extra 2 minutes to the bake time. As the cookies sit, the flavors actually develop deeper—so don’t be surprised if they taste even more pumpkin-spiced the next day!

Nutritional Information & Benefits

Each pumpkin s’mores cookie (based on a batch of 18) has approximately 130 calories, 6g fat, 18g carbs, and 2g protein. While these cookies are definitely a treat, they sneak in some benefits from the pumpkin—rich in vitamin A, fiber, and antioxidants.

Pumpkin puree adds moisture and a dose of nutrients without needing a ton of added fat. If you’re going gluten-free or dairy-free, the swaps listed above keep things allergy-friendly. Just note: these cookies contain wheat, eggs, dairy (if using regular butter and chocolate), and gelatin (from traditional marshmallows).

From a wellness perspective, I love that these cookies satisfy my sweet tooth without being overly sugary or heavy. Just the right amount of indulgence for a cozy fall afternoon!

Conclusion

Pumpkin s’mores cookies are that rare treat that feels like pure nostalgia and pure comfort, all rolled into one. They’re easy enough for a weeknight bake, fun enough for a party, and just the thing to make any fall day a little bit brighter. I keep coming back to this recipe because it never fails—every batch is a new excuse to gather friends, share stories, and enjoy a taste of autumn’s best flavors.

Feel free to make it yours: add extra chocolate, play with spices, or try a new mix-in. I’d love to hear how you adapt them for your family! If you bake these pumpkin s’mores cookies, drop a comment below and let me know what you think—or tag me on social media with your delicious creations. Don’t forget to share this recipe with your fellow cookie lovers!

Happy baking—may your kitchen always smell like cinnamon, chocolate, and toasted marshmallow!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just be sure to cook and mash your pumpkin until smooth, then blot with paper towels to remove excess moisture. You want the puree to be thick, not watery.

Why are my marshmallows melting completely in the cookies?

This can happen if the marshmallows are mixed in too early or the dough is too warm. Try pressing a few marshmallows into the tops of each dough ball just before baking for gooey pools on top.

Can I make these cookies gluten-free?

Yes! Use a 1:1 gluten-free flour blend and gluten-free graham crackers. The cookies will still be chewy and delicious.

How do I freeze the dough for later?

Scoop dough balls onto a tray and freeze until solid, then store in a zip-top bag. Bake straight from frozen—just add 2-3 minutes to the baking time.

What’s the best way to reheat leftover cookies?

Pop them in a 300°F (150°C) oven for 4-5 minutes or microwave for 10-12 seconds. This brings the marshmallows and chocolate back to gooey perfection!

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