🎉 Introduction
These Pumpkin S’mores Cookies combine everything you love about fall and campfire treats into one irresistibly warm, gooey, melty cookie. Imagine soft pumpkin-spice cookie dough infused with cinnamon and nutmeg, studded with chocolate chunks, graham cracker pieces, and toasted marshmallow pockets — every bite is cozy, nostalgic, and insanely delicious.
They’re thick, chewy, warmly spiced, and bursting with melty chocolate and soft marshmallow. These cookies taste like pumpkin pie, chocolate chip cookies, and gooey s’mores had a perfect autumn baby.
Perfect for fall baking, Halloween parties, Thanksgiving dessert tables, or anytime you want a seasonal cookie that feels festive and comforting.
🧰 Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
🛒 Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
Wet Ingredients
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin purée (NOT pumpkin pie filling)
- 1 egg yolk
- 2 teaspoons vanilla extract
Mix-Ins
- 1 cup chocolate chunks or chips
- ¾ cup mini marshmallows
- ½ cup crushed graham crackers
Optional: extra chocolate + graham pieces for topping
👩🍳 Directions
Step 1: Mix Dry Ingredients
In a bowl, whisk together:
- flour
- baking soda
- cornstarch
- salt
- cinnamon
- nutmeg
- ginger
Set aside.
Step 2: Combine Wet Ingredients
In another bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
Add pumpkin purée, egg yolk, and vanilla.
Mix until fully combined.
Step 3: Combine Wet & Dry Mixtures
Add dry mixture to wet mixture and stir until a soft dough forms.
Fold in:
- chocolate chunks
- crushed graham crackers
- marshmallows
Avoid overmixing to prevent melting of marshmallow pockets.
Step 4: Chill the Dough
Chill dough 30–45 minutes.
This prevents spreading and keeps cookies thick and chewy.
Step 5: Scoop & Bake
Preheat oven to 350°F (175°C).
Line baking sheets with parchment.
Scoop 2–3 Tbsp dough balls.
Press a few chocolate chunks or graham pieces on top for a bakery look.
Bake 10–12 minutes until edges are set and centers look soft.
Allow cookies to cool on the baking sheet for 10 minutes.
This helps set the marshmallow without leaking.
🍽️ Servings & Timing
- Yield: 16–20 cookies
- Prep Time: 15 minutes
- Chill Time: 30–45 minutes
- Bake Time: 10–12 minutes
- Total Time: ~1 hour
🧊 Storage & Reheating
Room Temperature: 3–4 days
Refrigerator: 5–6 days
Freezer: 2 months (baked or unbaked)
Warm cookies for 8–9 seconds for melty marshmallows.
🥄 Variations
- Nutty Pumpkin S’mores: Add toasted pecans.
- Extra Marshmallow Gooey: Add a marshmallow half on each cookie before baking.
- White Chocolate Pumpkin: Substitute white chocolate chips.
- Cinnamon Graham: Use cinnamon graham crackers.
- Chocolate Base: Add 2 tablespoons cocoa powder to dough.
- Spicy Version: Add extra ginger + a pinch of cloves.
- Salted Top: Sprinkle sea salt on warm cookies.
- Stuffed Cookies: Place a mini marshmallow in center of each ball.
- Gluten-Free: Use GF flour + GF graham crackers.
- Pumpkin Cheesecake S’mores: Add small cream cheese chunks to dough.
❓ 10 FAQs
- Can I use pumpkin pie filling?
No — it’s too wet and sweet. Use plain pumpkin purée. - Why remove egg white?
Pumpkin adds moisture, so the egg white would make cookies cakey. - Why chill the dough?
Otherwise cookies will spread too much and lose their thick shape. - Can I use large marshmallows?
Use mini marshmallows or chop larger ones into small pieces. - Why did my marshmallows melt out?
Chill the dough longer OR tuck marshmallows inside the cookie. - Can I skip graham crackers?
Yes — but they add important s’mores flavor. - Can I freeze the dough?
Yes — freeze scooped balls for easy baking. - Why are my cookies cakey?
Too much pumpkin or flour — measure carefully. - Can I use dark chocolate?
Yes — fantastic choice. - How do I get perfect round cookies?
While warm, use a round cookie cutter to “swirl” edges.
🏁 Conclusion
These Pumpkin S’mores Cookies are thick, gooey, chocolatey, and overflowing with warm fall flavor. With melty marshmallows, graham cracker crunch, and spiced pumpkin dough, each cookie feels like a cozy autumn campfire treat.
Perfect for fall baking, Halloween parties, Thanksgiving dessert boards, or simply curling up with a warm drink, these cookies bring together everything that makes the season delicious and comforting.
Pumpkin S’mores Cookies – Soft, Gooey & Loaded With Fall Flavor
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Ingredients
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Equipment
Method
- In a bowl, whisk together:
- flour
- baking soda
- cornstarch
- salt
- cinnamon
- nutmeg
- ginger
- Set aside.
- In another bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
- Add pumpkin purée, egg yolk, and vanilla.
- Mix until fully combined.
- Add dry mixture to wet mixture and stir until a soft dough forms.
- Fold in:
- chocolate chunks
- crushed graham crackers
- marshmallows
- Avoid overmixing to prevent melting of marshmallow pockets.
- Chill dough 30–45 minutes.
- This prevents spreading and keeps cookies thick and chewy.
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment.
- Scoop 2–3 Tbsp dough balls.
- Press a few chocolate chunks or graham pieces on top for a bakery look.
- Bake 10–12 minutes until edges are set and centers look soft.
- Allow cookies to cool on the baking sheet for 10 minutes.
- This helps set the marshmallow without leaking.
Notes
Refrigerator: 5–6 days
Freezer: 2 months (baked or unbaked) Warm cookies for 8–9 seconds for melty marshmallows. 🥄 Variations Nutty Pumpkin S’mores: Add toasted pecans. Extra Marshmallow Gooey: Add a marshmallow half on each cookie before baking. White Chocolate Pumpkin: Substitute white chocolate chips. Cinnamon Graham: Use cinnamon graham crackers. Chocolate Base: Add 2 tablespoons cocoa powder to dough. Spicy Version: Add extra ginger + a pinch of cloves. Salted Top: Sprinkle sea salt on warm cookies. Stuffed Cookies: Place a mini marshmallow in center of each ball. Gluten-Free: Use GF flour + GF graham crackers. Pumpkin Cheesecake S’mores: Add small cream cheese chunks to dough. ❓ 10 FAQs Can I use pumpkin pie filling?
No — it’s too wet and sweet. Use plain pumpkin purée. Why remove egg white?
Pumpkin adds moisture, so the egg white would make cookies cakey. Why chill the dough?
Otherwise cookies will spread too much and lose their thick shape. Can I use large marshmallows?
Use mini marshmallows or chop larger ones into small pieces. Why did my marshmallows melt out?
Chill the dough longer OR tuck marshmallows inside the cookie. Can I skip graham crackers?
Yes — but they add important s’mores flavor. Can I freeze the dough?
Yes — freeze scooped balls for easy baking. Why are my cookies cakey?
Too much pumpkin or flour — measure carefully. Can I use dark chocolate?
Yes — fantastic choice. How do I get perfect round cookies?
While warm, use a round cookie cutter to “swirl” edges. 🏁 Conclusion These Pumpkin S’mores Cookies are thick, gooey, chocolatey, and overflowing with warm fall flavor. With melty marshmallows, graham cracker crunch, and spiced pumpkin dough, each cookie feels like a cozy autumn campfire treat. Perfect for fall baking, Halloween parties, Thanksgiving dessert boards, or simply curling up with a warm drink, these cookies bring together everything that makes the season delicious and comforting.
