Save to Pinterest Pumpkin S’mores Cookies are pure autumn comfort—soft pumpkin-packed cookies with gooey marshmallow puddles melty chocolate and chunks of graham that taste like campfire treats without ever striking a match. I started baking these when we needed a fall snack that felt playful and familiar and now they are my go-to pick for Halloween parties and cozy evenings.
The first time I made these was on a rainy autumn afternoon and everyone crowded around the oven waiting for the smell of pumpkin and cinnamon to drift out. My family kept asking for them week after week because the mix of gooey and crunchy is just happy food.
Ingredients
- All-purpose flour: gives the cookies body without making them dense Look for unbleached flour for better flavor and texture
- Baking soda: ensures a tender rise Always check your baking soda is fresh for the best lift
- Salt: balances sweetness and brings out the flavors Use fine sea salt for more even distribution
- Ground cinnamon and nutmeg: add essential fall warmth Opt for fresh spices for bolder taste
- Unsalted butter: supplies richness and keeps cookies soft Use high-quality butter for richer flavor
- Light brown sugar: adds moisture and caramel undertones Always pack it tightly when measuring for accuracy
- Granulated sugar: helps with chewy edges Choose organic if you want deeper aroma
- Canned pumpkin purée: not pumpkin pie filling lends moisture and pumpkin flavor Go for pure pumpkin without additives
- Egg yolk: makes cookies extra tender Use a fresh large egg for best results
- Pure vanilla extract: boosts both chocolate and graham flavors Real vanilla gives depth that artificial cannot
- Semisweet chocolate chips or chunks: bring that classic s’mores gooey melt Use good-quality chips or chop a bar for pools of chocolate
- Mini marshmallows: tuck into every bite and provide that essential chew Check they are fresh and pillowy for the best melt
- Graham cracker pieces: add crunch and campfire nostalgia Use the original honey flavor for max authenticity
Instructions
- Preheat the Oven:
- Set oven to 350 Fahrenheit or 175 Celsius and line two baking sheets with parchment paper so your cookies will not stick
- Mix Dry Ingredients:
- Combine flour baking soda salt cinnamon and nutmeg fully in a medium bowl so spices are evenly distributed This helps keep each cookie balanced in taste
- Prepare Wet Ingredients:
- In a large bowl whisk together melted and slightly cooled butter brown sugar and granulated sugar until smooth and glossy This is key for chewy cookies
- Add Pumpkin and Flavorings:
- Whisk in pumpkin purée egg yolk and pure vanilla extract until mixture is velvety smooth The pumpkin adds moisture and autumn flavor
- Combine Mixtures:
- Gradually fold dry ingredients into wet mixture using a spatula Stop mixing as soon as flour disappears to keep cookies tender Overmixing can make them tough
- Fold in Mix-Ins:
- Gently add chocolate chips marshmallows and graham cracker pieces Stir just enough to evenly distribute so every cookie is packed with goodies
- Scoop Dough:
- Use heaping tablespoons to scoop dough onto prepared baking sheets Space about two inches apart so they have room to spread
- Bake the Cookies:
- Place sheets in oven and bake for eleven to thirteen minutes until edges are set but tops look just slightly underbaked This ensures soft centers
- Cool Before Moving:
- Let cookies cool on the baking sheets for five minutes to finish setting Move gently to a wire rack for complete cooling so marshmallows stay intact
Save to Pinterest My favorite ingredient here is definitely the marshmallows They melt into the dough to create those irresistible gooey pockets that everyone fights over I always remember my brother sneaking fingers into the cooling rack because he could not wait for them to set the chewy center is simply too tempting
Storage Tips
Keep cookies in an airtight container at room temperature to preserve softness Try adding a slice of bread to the container so cookies stay fresher longer If you want to save some for later freeze baked cookies in a single layer and thaw at room temperature—still delicious and chewy
Ingredient Substitutions
Swap out semisweet chocolate with milk or dark chips for a twist Gluten free flour blend will work if you need to skip wheat though texture may be slightly different For a vegan version use plant-based butter flax egg and vegan marshmallows
Serving Suggestions
Pile cookies on a rustic platter for fall gatherings Serve warm with mugs of hot chocolate if you want full campfire cozy vibes For extra fun sandwich two cookies with a scoop of vanilla ice cream—real treat
Cultural Context
Pumpkin s’mores cookies mash up two American favorites fall spiced pumpkin and classic campfire s’mores The result is a playful dessert that bridges seasons and brings out childlike joy in adults and kids alike You will find these popping up at autumn parties hayrides and family bake days
Save to Pinterest Bake these for your next cozy get-together and watch them vanish. There is nothing like the mix of soft pumpkin spice and gooey s’mores magic in every bite
Common Recipe Questions
- → Can I substitute fresh pumpkin for canned purée?
Fresh pumpkin purée can be used if well-drained and smooth. Avoid pumpkin pie filling since it contains extra sweeteners and spices.
- → How do I make the cookies extra gooey?
Press additional marshmallows and chocolate chips on top of the dough just before baking for a gooier texture.
- → Should I chill the dough before baking?
Chilling isn't required, but a quick 15–30 minute chill can help the cookies hold their shape if your kitchen is warm.
- → Can I use different chocolate types?
Absolutely. Swap semisweet chocolate for milk or dark chocolate chips depending on your flavor preference.
- → Are these cookies suitable for freezing?
Yes. Place baked, cooled cookies in a freezer-safe bag. Thaw at room temperature when ready to enjoy.