Every fall, I crave two things: pumpkin spice and s’mores. So one day, I decided to combine them — and that’s how these Pumpkin S’mores Cookies were born. They’re soft, chewy, and packed with melty chocolate chips, gooey marshmallows, and crunchy graham cracker bits. Basically, they taste like fall and campfire season rolled into one cookie.
What I love most about these pumpkin s’mores cookies is how easy they are to make. No complicated steps or chilling required — just mix, scoop, and bake. The pumpkin keeps them perfectly soft, the marshmallows add that gooey pull, and the graham crackers bring the classic s’mores crunch.
They’re cozy, nostalgic, and a total crowd-pleaser — perfect for bake sales, fall parties, or those nights when you just want something sweet and warm with a cup of coffee.
Table of Contents
Why You’ll Love These Pumpkin S’mores Cookies
There’s something about this recipe that just screams fall comfort — gooey chocolate, warm pumpkin spice, and sweet toasted marshmallow in every bite. Here’s why these cookies will become a new seasonal favorite:
- Soft and chewy texture. The pumpkin puree keeps the cookies moist while the graham cracker pieces add a light crunch for contrast.
- All the fall flavors you love. Pumpkin pie spice, brown sugar, and vanilla blend beautifully with the classic s’mores combo.
- Easy to make. No chilling, no fancy steps — just mix, scoop, and bake. Perfect for busy fall days.
- The perfect balance of gooey and crisp. Melted marshmallows on top, golden edges on the bottom — perfection.
- Bakes up beautifully every time. The dough holds its shape well, and the mix-ins make each cookie look picture-perfect.
- Crowd-pleasing. These are the kind of cookies that disappear off the plate first at any fall party or bake sale.
- Customizable. Add white chocolate chips, drizzle with caramel, or sprinkle flaky salt on top for a fun twist.
Warm, gooey, and full of cozy fall flavor — these pumpkin s’mores cookies taste like everything you love about the season baked into one bite.
Ingredients You’ll Need
You don’t need anything fancy for these pumpkin s’mores cookies — just simple, cozy ingredients that come together to make the ultimate fall treat.
- Butter
- Use unsalted, softened butter so you can control the salt level.
- Room temperature butter mixes better with sugar and gives that perfectly chewy texture.
- Use unsalted, softened butter so you can control the salt level.
- Brown sugar & granulated sugar
- The brown sugar adds moisture and a caramel note that complements the pumpkin.
- A little white sugar helps crisp the edges just enough.
- The brown sugar adds moisture and a caramel note that complements the pumpkin.
- Pumpkin puree
- Use 100% pure pumpkin — not pumpkin pie filling (which already has sugar and spices).
- If your puree seems watery, blot it lightly with a paper towel before adding to the dough.
- Use 100% pure pumpkin — not pumpkin pie filling (which already has sugar and spices).
- Egg
- Helps bind the dough and gives the cookies structure.
- Helps bind the dough and gives the cookies structure.
- Vanilla extract
- Rounds out the flavor and ties all the fall spices together.
- Rounds out the flavor and ties all the fall spices together.
- All-purpose flour
- The foundation of the dough — don’t overmix once you add it, or your cookies can turn tough.
- The foundation of the dough — don’t overmix once you add it, or your cookies can turn tough.
- Baking soda
- Gives the cookies just enough lift while keeping them soft in the middle.
- Gives the cookies just enough lift while keeping them soft in the middle.
- Pumpkin pie spice & salt
- The spice mix adds all the warm fall flavors you expect — cinnamon, nutmeg, ginger, and cloves.
- A little salt keeps the sweetness balanced.
- The spice mix adds all the warm fall flavors you expect — cinnamon, nutmeg, ginger, and cloves.
- Chocolate chips
- Semi-sweet chips melt beautifully and add that classic s’mores richness.
- You can use milk or dark chocolate if that’s your preference.
- Semi-sweet chips melt beautifully and add that classic s’mores richness.
- Mini marshmallows
- These melt into gooey pockets inside the cookies — save a few to press on top before baking for that bakery-style look.
- These melt into gooey pockets inside the cookies — save a few to press on top before baking for that bakery-style look.
- Graham crackers
- Break them into small chunks (not crumbs) for a bit of crunch and that unmistakable campfire flavor.
- Break them into small chunks (not crumbs) for a bit of crunch and that unmistakable campfire flavor.
- Orange food coloring (optional)
- Totally optional, but a few drops give the dough a fun, festive fall hue.
- Totally optional, but a few drops give the dough a fun, festive fall hue.
Tip: Want to make them extra indulgent? Drizzle the cooled cookies with melted chocolate or caramel before serving.
Step-by-Step Instructions
These pumpkin s’mores cookies come together fast — no chilling, no complicated steps, just mix, scoop, and bake your way to the coziest cookies of fall.
1.Preheat your oven.
- Set your oven to 350°F and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.
2. Cream the butter and sugars.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy and pale.
- This step adds air to the dough, which helps your cookies bake up soft and chewy.
3. Add the wet ingredients.
- Mix in the pumpkin puree, egg, and vanilla extract until smooth.
- If you’re using orange food coloring, add it now so the color blends evenly.
4. Combine the dry ingredients.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- This ensures the leavening and spices are evenly distributed before adding them to the wet mixture.
5. Mix the dough.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Don’t overmix — once the flour disappears, stop stirring to keep the cookies tender.
6. Fold in the mix-ins.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Save a few of each to press on top later for that picture-perfect look.
7. Scoop and shape.
- Use a spoon or cookie scoop to drop rounded mounds of dough onto the prepared baking sheet.
- Leave about 2 inches of space between cookies since they’ll spread slightly as they bake.
8. Top them off.
- Press a few extra marshmallows, chocolate chips, and graham cracker chunks into the tops of each dough ball.
- This gives the cookies that irresistible bakery-style finish.
9. Bake.
- Bake for 15 minutes or until the edges turn golden and the centers are just set.
- The cookies will look a little soft in the middle — that’s exactly what you want. They’ll firm up as they cool.
10. Cool and enjoy.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.
- Once cooled, dig in (or drizzle with a little melted chocolate for extra flair).
Tips & Tricks
These pumpkin s’mores cookies are already a fall baking win, but a few simple tweaks can help them turn out bakery-perfect every time.
- Blot your pumpkin puree.
- Pumpkin can hold a lot of moisture, which can make cookies cakey. Gently blot it with a paper towel before adding it to the dough to keep your cookies chewy.
- Pumpkin can hold a lot of moisture, which can make cookies cakey. Gently blot it with a paper towel before adding it to the dough to keep your cookies chewy.
- Use room temperature ingredients.
- Softened butter and room-temperature egg help everything mix evenly for a smooth, fluffy dough.
- Softened butter and room-temperature egg help everything mix evenly for a smooth, fluffy dough.
- Don’t overmix.
- Once the flour is incorporated, stop stirring. Overmixing can make cookies tough instead of tender.
- Once the flour is incorporated, stop stirring. Overmixing can make cookies tough instead of tender.
- Keep mix-ins evenly distributed.
- Fold in your chocolate chips, marshmallows, and graham crackers gently to make sure every bite has a little of everything.
- Fold in your chocolate chips, marshmallows, and graham crackers gently to make sure every bite has a little of everything.
- Press extra toppings on top.
- Adding a few extra marshmallows and graham cracker pieces before baking gives the cookies that “loaded” look you see in bakeries.
- Adding a few extra marshmallows and graham cracker pieces before baking gives the cookies that “loaded” look you see in bakeries.
- Watch the marshmallows near the end.
- If they start to brown too fast, lightly cover the cookies with foil for the last few minutes of baking.
- If they start to brown too fast, lightly cover the cookies with foil for the last few minutes of baking.
- Bake until just golden.
- Pull them out when the edges are golden and the centers look slightly underbaked — they’ll continue to set as they cool, giving you that perfect chewy texture.
- Pull them out when the edges are golden and the centers look slightly underbaked — they’ll continue to set as they cool, giving you that perfect chewy texture.
- Add a drizzle if you’re feeling fancy.
- Melt a handful of chocolate chips and drizzle it over cooled cookies for extra gooey s’mores vibes.
- Melt a handful of chocolate chips and drizzle it over cooled cookies for extra gooey s’mores vibes.
- Storage tip.
- Keep them in an airtight container at room temperature for up to 3 days, or freeze for up to a month. Warm them for a few seconds in the microwave to make them soft and melty again.
- Keep them in an airtight container at room temperature for up to 3 days, or freeze for up to a month. Warm them for a few seconds in the microwave to make them soft and melty again.
Cozy, gooey, and packed with fall flavor — these cookies are guaranteed to become a new autumn tradition.
FAQ: Pumpkin S’mores Cookies
- Can I use fresh pumpkin instead of canned?
- Yes! Just make sure it’s blended smooth and not watery. If it looks too loose, strain or blot it before adding — too much liquid can make the cookies spread too much.
- Yes! Just make sure it’s blended smooth and not watery. If it looks too loose, strain or blot it before adding — too much liquid can make the cookies spread too much.
- Can I make these gluten-free?
- Absolutely. Use a 1:1 gluten-free flour blend and gluten-free graham crackers. The texture stays soft and chewy.
- Absolutely. Use a 1:1 gluten-free flour blend and gluten-free graham crackers. The texture stays soft and chewy.
- Can I chill the dough?
- You can. While it’s not required, chilling for 30 minutes will make the cookies a little thicker and help prevent spreading.
- You can. While it’s not required, chilling for 30 minutes will make the cookies a little thicker and help prevent spreading.
- Why did my marshmallows melt away?
- That can happen if they’re too close to the edge of the cookie. Try tucking them slightly into the dough before baking — they’ll stay gooey and visible.
- That can happen if they’re too close to the edge of the cookie. Try tucking them slightly into the dough before baking — they’ll stay gooey and visible.
- Can I make the dough ahead of time?
- Yes. Store the dough in the fridge for up to 48 hours or freeze it in scoops for up to a month. Bake from frozen — just add an extra minute or two to the bake time.
- Yes. Store the dough in the fridge for up to 48 hours or freeze it in scoops for up to a month. Bake from frozen — just add an extra minute or two to the bake time.
- Can I use jumbo marshmallows?
- Mini marshmallows work best here. Larger ones melt unevenly and can make the cookies spread too much.
- Mini marshmallows work best here. Larger ones melt unevenly and can make the cookies spread too much.
- What if I don’t have pumpkin pie spice?
- Mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves for an easy homemade version.
- Mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves for an easy homemade version.
- How do I keep them soft after baking?
- Store the cookies in an airtight container with a small slice of bread — it keeps them soft and chewy for days.
- Store the cookies in an airtight container with a small slice of bread — it keeps them soft and chewy for days.
- Can I add more chocolate?
- Always. A drizzle of melted chocolate or a sprinkle of mini chocolate chunks on top takes them to bakery-level indulgence.
Pumpkin S’mores Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers broken into small pieces
- 1 tsp food coloring orange, optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Blend together softened butter, brown sugar, and granulated sugar until fluffy.
- Add in pumpkin puree, egg, and vanilla extract until fully mixed (add the orange food coloring into this step if you choose to use it).
- In a different bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Slowly add the dry ingredients to the wet ingredients until fully mixed.
- Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Place rounded scoops of the mixture onto the parchment paper using a spoon, space the scoops 2 inches apart.
- Press some extra marshmallows, chocolate chips, and/or pieces of graham crackers into the top of each scoop.
- Bake for 15 minutes or until the edges are golden brown.
- Allow the cookies to cool completely.
Final Thoughts
These pumpkin s’mores cookies are the kind of recipe that makes fall baking feel effortless and cozy at the same time. They’ve got everything you want in a seasonal cookie — pumpkin spice warmth, melty chocolate, gooey marshmallows, and a satisfying graham cracker crunch.
- They’re easy enough to whip up on a weeknight but special enough to bring to any fall get-together.
- Every bite feels like a little campfire moment — soft, chewy, and full of that nostalgic s’mores flavor.
- They make your kitchen smell like a mix of pumpkin pie and toasted marshmallow (which honestly should be a candle).
- Best of all, they’re as fun to make as they are to eat — especially when you sneak a few marshmallows while you bake.
Whether you’re baking for friends, family, or just yourself on a crisp fall afternoon, these cookies are pure pumpkin-spiced happiness. One batch, and they’ll become a yearly tradition.
Sarah Lee is an ER doctor and the creator of Laid Back Bites, where she shares simple, stress-free recipes for busy lives. Living on a farmette in Oklahoma with her husband, 4 horses and 4 cats, she combines her experience in a high-pressure career with a passion for easy, comforting meals. Her unique perspective brings a sense of balance and practicality to the kitchen, helping readers create delicious dishes without the stress.
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