These Pumpkin S’mores Cookies are the ultimate fall-inspired treat. Soft, chewy, and packed with chocolate chips, gooey marshmallows, and graham cracker crunch, they deliver cozy campfire flavor with a festive pumpkin twist.
Why You’ll Love These Cookies
Soft & Chewy: Melt-in-your-mouth texture with crisp edges
Pumpkin Flavor: Classic fall spice in every bite
S’mores Vibes: Chocolate, graham crackers, and toasted marshmallows
Kid-Friendly: Fun to bake and even more fun to eat
Party-Perfect: A guaranteed hit for fall gatherings and bake sales
Ingredients
1 cup unsalted butter, room temperature
¾ cup brown sugar, packed
¼ cup granulated sugar
½ cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup chocolate chips
1 cup mini marshmallows
8 graham crackers, broken into small chunks
Optional: 1 teaspoon orange food coloring
Optional Toppings
½ cup chocolate chips
Mini marshmallows
Graham cracker crumbs
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
Cream together butter, brown sugar, and granulated sugar until fluffy.
Mix in pumpkin puree, egg, and vanilla. Add food coloring if using.
In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
Gradually add dry ingredients to wet ingredients. Mix until just combined.
Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
Scoop dough into balls and place on baking sheet, 2 inches apart.
Top each cookie with extra toppings: chocolate chips, marshmallows, and graham crackers.
Bake for 12–14 minutes until edges are golden and centers are soft.
Cool on the pan for a few minutes, then transfer to a wire rack.
Tips for Success
Don’t overmix the dough—stop when ingredients are just combined
Use vegan marshmallows if you want them to hold their shape
Add extra toppings before baking for bakery-style presentation
Let cookies rest before moving—they’re delicate when hot
Storage
Store in an airtight container at room temperature for up to 5 days
Freeze unbaked dough balls or fully baked cookies for up to 2 months
Nutrition (Per Cookie)
Calories: 232 | Carbs: 31g | Fat: 12g | Sugar: 18g | Protein: 2g
Final Thoughts
Bring fall and your favorite campfire memories together with these Pumpkin S’mores Cookies. They’re soft, warm, gooey, and everything you want in a seasonal sweet. Whether you’re baking for a crowd or a cozy night in, this recipe is a must-try.
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Pumpkin S’mores Cookies
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin S’mores Cookies combine the cozy flavors of fall with classic campfire ingredients. Packed with pumpkin, chocolate chips, gooey marshmallows, and graham cracker chunks, they’re the ultimate seasonal cookie for parties, bake sales, or chilly nights in.
Ingredients
- 1 cup unsalted butter, room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into small chunks
- Optional: 1 teaspoon orange food coloring
- Optional Toppings:
- ½ cup chocolate chips
- Mini marshmallows
- Graham cracker crumbs
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until fluffy.
- Mix in pumpkin puree, egg, and vanilla. Add food coloring if using.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in chocolate chips, mini marshmallows, and graham cracker chunks.
- Scoop dough into balls and place on baking sheet, 2 inches apart.
- Top each cookie with additional chocolate chips, marshmallows, and graham cracker crumbs.
- Bake for 12–14 minutes until edges are golden and centers are soft.
- Cool on the pan for a few minutes, then transfer to a wire rack.
Notes
Don’t overmix the dough. Top with extra marshmallows and graham for bakery-style flair. Use vegan marshmallows if needed. Great for freezing raw dough or baked cookies.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 232
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, s’mores cookies, fall desserts, marshmallow chocolate cookies