Pumpkin S’mores Cookies are everything you love about crisp autumn days and gooey s’mores nights — in one soft, chewy cookie. Imagine the warmth of pumpkin spice, the melty magic of chocolate and marshmallows, and the nostalgic crunch of graham crackers. You get all that in this delicious fall dessert. Whether you’re baking for a Halloween party, Thanksgiving, or just a cozy weekend in, this recipe is a beginner-friendly favorite that brings major comfort and bold seasonal flavor. And with just a few pantry staples and your favorite pumpkin purée, you’ll be serving smiles in no time.
Why You’ll Love This Pumpkin S’mores Cookies Recipe
This pumpkin s’mores cookies recipe is guaranteed to earn a spot in your fall baking rotation. Here’s why:
- Pumpkin + S’mores = Heaven: Two seasonal favorites combined into one indulgent dessert.
- Beginner-Friendly: No complicated steps — just mix, scoop, and bake.
- Crowd Pleaser: Perfect for bake sales, potlucks, and after-school treats.
- Flexible & Fun: Easy to customize with toppings, chocolate types, or food coloring.
The Story Behind Pumpkin S’mores Cookies
Pumpkin S’mores Cookies didn’t come from a dusty cookbook — they’re a creative take on two nostalgic treats. Here’s why they’re so lovable:
- Pumpkin is a fall must-bake — rich in tradition and spice, it makes everything feel like autumn.
- S’mores date back to the 1920s, first appearing in a Girl Scout recipe book as “Some Mores.”
- Cookies are the easiest dessert format, great for batch baking and sharing.
- Adding food coloring makes them festive, especially for Halloween and Thanksgiving tables.
Key Ingredients in Pumpkin S’mores Cookies
These stars bring all the flavor and texture:
- Unsalted Butter: Adds richness and creates a soft, chewy cookie texture.
- Brown & Granulated Sugar: A perfect blend of moisture and sweetness.
- Pumpkin Purée: Gives the cookies their signature flavor and keeps them soft.
- Pumpkin Pie Spice: Warm and cozy — think cinnamon, nutmeg, and clove.
- All-Purpose Flour: The sturdy base for holding all those tasty mix-ins.
- Chocolate Chips: Melty, sweet bites in every mouthful.
- Mini Marshmallows: Toast and goo up beautifully during baking.
- Graham Crackers: Add crunch and nostalgic s’mores flavor.
- Orange Food Coloring (optional): Adds a festive touch!
How to Make Pumpkin S’mores Cookies
Step-by-Step Guide for Perfect Pumpkin S’mores Cookies
- Preheat Oven: Set to 350°F and line your baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large bowl, beat the room-temp butter with brown and white sugar until fluffy.
- Add Pumpkin and Egg: Mix in the pumpkin purée, egg, and vanilla. If using orange food coloring, add it here.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
- Mix It Together: Gradually stir the dry mix into the wet, mixing just until combined. Avoid over-mixing to keep cookies tender.
- Fold in the Good Stuff: Gently fold in chocolate chips, marshmallows, and broken graham crackers.
- Scoop and Decorate: Drop rounded tablespoons of dough onto your baking sheet, spacing 2 inches apart. Press in extra toppings for that bakery-style look.
- Bake and Cool: Bake 12–14 minutes, until edges are golden. Let cool on the pan for a few minutes before moving to a rack.
Pumpkin S’mores Cookies Tips and Twists
Use these pro tips to perfect your cookies, and try fun flavor variations!
Tips for Success:
- Chill dough for 20–30 minutes to reduce spread and intensify flavor.
- Don’t skip the parchment paper — marshmallows can get sticky!
- Use a cookie scoop for evenly sized cookies.
- Press extra toppings after scooping — it makes them picture perfect.
- Let them cool fully for best texture (but sneak one warm — it’s worth it).
Tasty Variations:
- White Chocolate Swap: Replace regular chips with white chocolate for a creamy twist.
- Nutty Addition: Stir in chopped pecans for crunch.
- Holiday Flair: Add orange and black sprinkles for a Halloween vibe.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
- Reheating: Microwave for 8–10 seconds for that gooey, fresh-baked feel.
- Make-Ahead: Freeze scooped dough balls for up to 3 months. Bake straight from frozen — just add 2 minutes to bake time.
Serving Suggestions
Pumpkin S’mores Cookies shine on their own, but here’s how to elevate them:
- Cookie Platter: Pair with Best Carrot Cake Cookies and Pistachio Muffins for a fall-themed dessert tray.
- Fall Coffee Pairing: Serve with a pumpkin spice latte or chai tea.
- Ice Cream Treat: Sandwich vanilla ice cream between two cookies.
- Holiday Favor Bags: Wrap in clear cellophane with a ribbon for gift-giving.
- S’mores Board: Include them on a themed snack board with fudge, crackers, and marshmallows.
Frequently Asked Questions
Can I use canned pumpkin pie mix instead of purée?
No — it’s too sweet and spiced. Use pure pumpkin purée for best results.
Can I make these cookies vegan?
Yes! Swap butter for vegan margarine, and use a flax egg and dairy-free marshmallows.
Can I freeze the baked cookies?
Absolutely. Freeze in a single layer, then transfer to a freezer bag. Thaw at room temp.
Why are my cookies spreading too much?
Your butter might be too warm. Chill the dough before baking next time.
Do I need to add food coloring?
Nope! It’s optional, just for a festive pop of orange.
Enjoy Your Pumpkin S’mores Cookies
Pumpkin S’mores Cookies are the kind of fall treat that disappears fast — chewy, melty, golden, and full of everything you crave this time of year. They’re festive enough for a party and simple enough for weekday baking. Whether you bake a single batch or triple it for sharing, they’re sure to become your go-to fall cookie. So grab that can of pumpkin, gather the marshmallows, and get ready to bake up something magical!
Explore More Recipes to Pair with Pumpkin S’mores Cookies
Looking for more cozy treats and comforting bites? These recipes make the perfect pairings:
- Grilled Chicken Wraps: A light, savory meal to balance dessert.
- Pumpkin Bread: Classic and comforting, just like grandma made.
- Simple Avocado Toast with Egg: Start your day savory, end it sweet.
- Easy Easter Bird’s Nest Cookies: Fun, festive treats with a similar marshmallow crunch.
- Blueberry Breakfast Quesadilla: Another creative take on fruit-forward, cozy cooking.
Pumpkin S’mores Cookies – Soft, Gooey, and Spiced
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup pumpkin purée
- 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 pieces
- 1 teaspoon orange food coloring optional
- Optional Toppings:
- ½ cup chocolate chips
- Mini marshmallows
- Crushed graham crackers
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Mix in pumpkin purée, egg, vanilla, and food coloring (if using).
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Gradually add dry mixture to wet mixture, stirring until just combined.
- Fold in chocolate chips, marshmallows, and graham cracker pieces.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing 2 inches apart.
- Press additional toppings onto each dough ball and bake for 12–14 minutes. Cool before serving.