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Autumn just got a whole lot sweeter with my Pumpkin S’mores Cookies—a playful mash‑up of cozy pumpkin spice and campfire nostalgia. Think soft, pumpkin‑spiced cookie dough studded with chocolate chips, mini marshmallows, and graham cracker pieces, all topped with melty s’mores-style goodies. These cookies are perfect for fall gatherings, holiday cookie plates, or warm‑weather treats with a festive twist.
Why You’ll Love These Cookies
- Seasonal Flavor: Pumpkin puree and pumpkin pie spice bring rich autumn warmth.
- S’mores Fun: Chocolate, graham crackers, and marshmallows make each bite nostalgic and delightful.
- Soft & Gooey: Bake until edges are set but centers stay soft, then top with extra gooey goodness.
- Easy to Make: No chilling time—just mix, scoop, and bake.
- Share-Worthy: Yields about 8 large cookies—ideal for a small gathering or family treat.
Ingredients
- 1 cup unsalted butter, room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: a drop of orange food coloring for festive color
- 2¼ 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 pieces
Optional Toppings
- Additional chocolate chips
- Mini marshmallows
- Crushed graham cracker crumbs
Instructions
Step 1: Prep & Preheat
Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment.
Step 2: Cream the Wet Ingredients
In a large bowl, beat butter with brown and granulated sugars until fluffy. Mix in pumpkin puree, egg, and vanilla (plus food coloring, if using).
Step 3: Add Dry Ingredients & Fillings
Whisk together flour, baking soda, pumpkin pie spice, and salt in a separate bowl. Gradually mix into the wet ingredients until just combined. Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
Step 4: Scoop & Top
Drop rounded tablespoons (or about 16 small cookies or 8 large cookies) onto the prepared sheet, spaced 2 inches apart. Gently press extra chips, marshmallows, and cracker crumbs into each cookie top.
Step 5: Bake
Bake for 12–14 minutes until edges are golden but centers still soft. Cookies will continue to set as they cool.
Step 6: Cool & Serve
Allow to cool a few minutes on the pan before transferring to a wire rack. Serve once slightly cooled but still warm—and gooey!
Tips & Variations
- Adjust Size: Smaller cookies yield about 16 servings; large cookies serve about 8.
- Extra Gooey: Top each cookie with a marshmallow and broil for 15–30 seconds post-bake.
- Nutty Twist: Stir in chopped pecans or walnuts for extra texture.
- Spice it Up: Add a pinch of cinnamon or cayenne for a warm, spicy twist.
- Swap the Chocolate: Use milk, dark, or white chocolate chips to personalize the flavor.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies—the warmth and spice stay intact when you reheat briefly.
Join the Conversation
Have you tried these Pumpkin S’mores Cookies yet? I’d love to know what twist you added—extra marshmallows, nuts, or colorful sprinkles? Share your creations on social media with #PumpkinSmoresCookies and tag me so we can all indulge in autumn sweetness together!
📖 Recipe
Pumpkin S’mores Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: a drop of orange food coloring for festive color
- 2¼ 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 pieces
Optional Toppings
- Additional chocolate chips
- Mini marshmallows
- Crushed graham cracker crumbs
Instructions
Step 1: Prep & Preheat
- Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment.
Step 2: Cream the Wet Ingredients
- In a large bowl, beat butter with brown and granulated sugars until fluffy. Mix in pumpkin puree, egg, and vanilla (plus food coloring, if using).
Step 3: Add Dry Ingredients & Fillings
- Whisk together flour, baking soda, pumpkin pie spice, and salt in a separate bowl. Gradually mix into the wet ingredients until just combined. Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
Step 4: Scoop & Top
- Drop rounded tablespoons (or about 16 small cookies or 8 large cookies) onto the prepared sheet, spaced 2 inches apart. Gently press extra chips, marshmallows, and cracker crumbs into each cookie top.
Step 5: Bake
- Bake for 12–14 minutes until edges are golden but centers still soft. Cookies will continue to set as they cool.
Step 6: Cool & Serve
- Allow to cool a few minutes on the pan before transferring to a wire rack. Serve once slightly cooled but still warm—and gooey!
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