If you’re looking for that perfect autumn treat that combines cozy pumpkin flavor with a campfire favorite, you’re going to flip for this Pumpkin S’mores Cookies Recipe. I absolutely love how these cookies balance the warm spices, silky pumpkin, melty chocolate, and toasted marshmallow vibes all in one bite. Trust me, once you try this, it’ll quickly become a go-to recipe you reach for every fall season (or anytime you want a little fall magic in your kitchen!). Stick around because I’m sharing all my tips to help you bake these deliciously chewy cookies just right.
Why You’ll Love This Recipe
- Cozy Fall Flavors: The blend of pumpkin pie spice and cinnamon creates that warm pumpkin taste you crave.
- Perfect S’mores Twist: Adding graham cracker crumbs and marshmallows gives you all the nostalgic campfire vibes in a cookie.
- Chewy & Gooey Texture: These cookies come out wonderfully soft with melty chocolate chips and marshmallows that make every bite delightful.
- Simple to Make: The recipe flows easily and even beginner bakers will have success with my handy tips!
Ingredients You’ll Need
All the ingredients work together to create a cookie that’s bursting with flavor and texture. Picking fresh pumpkin puree and good quality chocolate chips really makes a difference here, and graham cracker crumbs deliver that unmistakable s’mores crunch.
- All-purpose flour: The base of our cookies, providing structure for that perfect chewy bite.
- Baking soda and baking powder: These give a little lift, so the cookies aren’t dense or flat.
- Salt: Enhances all the sweet and spicy flavors in the cookie.
- Ground cinnamon, nutmeg, and pumpkin pie spice: Classic warm spices needed to really nail pumpkin season.
- Graham cracker crumbs: Adds that iconic s’mores crunch and a subtle, toasted sweetness.
- Unsalted butter (melted): Keeps the cookies tender and rich—melting it helps mix everything smoothly.
- Brown sugar & white sugar: Brown sugar brings moisture and chewiness, while white sugar adds a slight crispness.
- Pure vanilla extract & Amoretti Graham Cracker Extract: These little extras brighten the flavors and amp up that graham cracker vibe.
- Pumpkin puree: Use 100% pure pumpkin, not pie filling, for the best texture and flavor.
- Large egg yolk: Adds richness and helps bind the dough.
- Semi-sweet chocolate chips: The melty chocolate that makes s’mores irresistible—minis work great too!
- Marshmallows (cut in half): The crowning glory that melts perfectly on top of each cookie.
Variations
Everyone loves to add their own twist, and I encourage you to make these Pumpkin S’mores Cookies Recipe your own. I’ve played around with a few ideas, and it’s fun to customize them depending on what you have or dietary needs.
- Dairy-Free Version: Swap out butter for coconut oil and use dairy-free chocolate chips; the marshmallows need to be vegan too, but I’ve done this and it’s still amazing!
- Extra Crunch: Toss in chopped toasted pecans or walnuts to add a nutty crunch that pairs beautifully with the pumpkin and graham cracker.
- Chocolate Lovers: Double up on the chocolate chips or drizzle melted chocolate over finished cookies for an extra indulgent treat.
- Mini Cookie Size: Use a smaller scoop for bite-sized treats—great for parties or lunchboxes.
How to Make Pumpkin S’mores Cookies Recipe
Step 1: Prep and PREHEAT for Success
First things first: preheat your oven to 350°F and line two cookie sheets with parchment paper—this prevents sticking and helps the cookies bake evenly. I also like to start drying out my pumpkin puree a bit by wrapping it in a paper towel to soak excess moisture—it helps avoid soggy cookies!
Step 2: Mix Your Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice. Separately, pulse your graham crackers in a food processor or blender until fine crumbs form. Setting all dry parts aside now makes for easier mixing later.
Step 3: Combine Wet Ingredients
Melt your unsalted butter and let it cool slightly. Then whisk it with brown sugar and white sugar until smooth. Add vanilla extract, graham cracker extract, pumpkin puree, and the egg yolk, mixing until just combined. I find stirring gently here keeps your dough tender and avoids overworking the gluten in the flour.
Step 4: Bring It All Together
Slowly fold in the dry flour mixture and graham cracker crumbs into the wet ingredients. When almost combined, stir in chocolate chips. The dough will be thick, which is perfect for those chunky, chewy cookies.
Step 5: Scoop and Bake
Use a 3-ounce cookie scoop to portion the dough onto your lined sheets, about 6 rounds per tray. Lightly press each cookie down with your hand to shape them. Bake at 350°F for 12 minutes. They won’t look fully done yet, but that’s what you want for chewy, soft cookies.
Step 6: Add the Magical Marshmallow Top
Remove the cookies from the oven and gently nestle halved marshmallows on top. Pop them back in for 1-2 minutes until marshmallows puff and lightly brown—watch closely so they don’t burn! For an extra flourish, sprinkle a few more chocolate chips and graham cracker crumbs right after baking. Let the cookies cool on the pan for about 5 minutes to set before moving them to a wire rack.
Pro Tips for Making Pumpkin S’mores Cookies Recipe
- Dry the Pumpkin Puree: Wrapping pumpkin puree in a paper towel before mixing helps reduce moisture and keeps cookies from getting too soft or cake-like.
- Press Dough Lightly: Gently flattening dough balls ensures even baking and that perfect chewy middle.
- Watch the Marshmallows Closely: They can go from perfectly toasted to burnt in seconds, so keep a close eye during the last bake step.
- Use Quality Extracts: Amoretti graham cracker extract adds an authentic depth to the cookies—don’t skip this little secret!
How to Serve Pumpkin S’mores Cookies Recipe
Garnishes
I love topping these cookies with a sprinkle of extra graham cracker crumbs or a drizzle of melted chocolate for a little extra flair. Sometimes, I even dust a pinch of cinnamon sugar on top right after baking for extra sparkle and spice—I think it makes them even more inviting!
Side Dishes
These are perfect alongside a hot mug of chai latte or rich coffee—the spices in the drink complement the pumpkin perfectly. For a fun twist, I sometimes serve them with vanilla ice cream for a pumpkin-flavored dessert sandwich.
Creative Ways to Present
For a party, stack these cookies on a rustic wooden board alongside little bowls of extra chocolate chips, mini marshmallows, and graham cracker crumbs. I once wrapped individual cookies in wax paper tied with twine to send as thoughtful fall gifts—it was a huge hit!
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 3 days. I usually place a slice of bread in the container to keep the cookies soft and chewy (seriously, it works like magic!).
Freezing
You can freeze these cookies before adding marshmallows—just scoop and freeze the dough balls on a tray, then transfer to a freezer bag. When ready, bake from frozen, adding a couple extra minutes to the baking time. Marshmallows are best added fresh after baking.
Reheating
Warm leftover cookies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes to revive that melty and soft texture. If you want to toast marshmallows on top again, pop them under a broiler for a quick 30-second finish—watch carefully!
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains sugars and spices that can alter the texture and sweetness of the cookies. Using puree gives you better control over flavor and moisture.
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What if I don’t have graham cracker extract?
No worries! The graham cracker crumbs themselves add great flavor. You can skip the extract, or add a bit more vanilla extract to maintain sweetness and depth.
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How do I prevent the marshmallows from burning?
Keep an eye on the cookies during the final baking step—marshmallows toast quickly. Bake for just 1-2 minutes and use the oven light to watch for that golden puff without letting them darken too much.
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Can I make these cookies vegan?
Absolutely! Use dairy-free butter or coconut oil, replace the egg with a flax or chia egg, choose vegan chocolate chips, and vegan marshmallows. The texture will be slightly different but still delicious.
Final Thoughts
This Pumpkin S’mores Cookies Recipe holds a special place in my heart because it captures the essence of fall fun—a little bit sweet, a little spiced, and totally indulgent. Baking these cookies is like reliving those campfire memories with a cozy kitchen twist. If you’re craving a treat that’s both comforting and exciting, I really encourage you to give these a try. I can’t wait for you to enjoy them as much as my family does—they might just disappear faster than you expect!
Print
Pumpkin S’mores Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 18 large cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Pumpkin S’mores Cookies are a delightful fall treat featuring soft and chewy pumpkin-spiced cookie dough packed with graham cracker crumbs and semi-sweet chocolate chips. Topped with melty marshmallows, they deliver the classic s’mores flavor in cookie form, perfect for cozy gatherings or an indulgent snack.
Ingredients
Dry Ingredients
- 2 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Baking powder
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 2 tsp Pumpkin pie spice
- 1/2 cup Graham cracker crumbs
Wet Ingredients
- 1 cup Unsalted butter (melted)
- 1 cup Brown sugar (packed light or dark)
- 1/4 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 1/4 tsp Amoretti Graham Cracker Extract
- 3/4 cup Pumpkin puree (not pumpkin pie filling)
- 1 Large egg yolk
Add-ins and Toppings
- 1 1/2 cup Semi-sweet chocolate chips (You can also use minis)
- 15-20 Marshmallows (cut in half)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking. Place the pumpkin puree in a paper towel to absorb excess moisture before use.
- Melt Butter: Melt the unsalted butter in the microwave and allow it to cool slightly to room temperature to avoid cooking the eggs later.
- Combine Dry Ingredients: In a bowl, mix the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and pumpkin pie spice together. Separately, blend the graham crackers in a blender or food processor until fine crumbs form.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and white granulated sugar until fully combined. Stir in the pure vanilla extract, Amoretti Graham Cracker Extract, pumpkin puree, and egg yolk until just combined.
- Incorporate Dry Ingredients and Add-ins: Gradually fold the dry ingredients and graham cracker crumbs into the wet mixture until just combined. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Portion and Bake First Stage: Using a 3 oz cookie scoop, drop 6 heaping scoops of dough onto each prepared cookie sheet. Press each cookie dough scoop down lightly with your hand to flatten slightly. Bake in the preheated oven for 12 minutes.
- Add Marshmallow Topping and Bake Again: Remove the cookies from the oven and place the marshmallows cut-side up on top of each cookie. Return to the oven for an additional 1-2 minutes until marshmallows are soft and slightly melted. Optionally, sprinkle extra chocolate chips and graham cracker crumbs over the marshmallows for added texture and flavor.
- Cool: Let the cookies rest on the cookie sheet for 5 minutes to set before transferring to a wire cooling rack to cool completely.
Notes
- These pumpkin s’mores cookies are chewy and packed with the nostalgic flavors of graham crackers and chocolate chips.
- The marshmallow topping adds a melty, gooey finish that mimics classic campfire s’mores.
- Make sure to press down the cookie dough before baking to encourage even spreading.
- Using pumpkin puree (not pumpkin pie filling) ensures the right texture without extra sweetness or spices.
- Cut marshmallows in half for easier melting and better coverage on each cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 339 kcal
- Sugar: 25 g
- Sodium: 223 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 28 mg
