Pumpkin S’mores Cookies

Oh, what a delight we have here today! Imagine all the cozy flavors of autumn wrapped up in a sweet, gooey package. That’s exactly what these Pumpkin S’mores Cookies deliver—comforting pumpkin spice mixed with the irresistible nostalgia of classic s’mores. It’s like fall and summer decided to join forces in the best possible way!

These cookies are not just a treat for your taste buds; they’re an experience. The smell when these are baking is enough to make your whole house feel like a warm, inviting haven. I promise you, this recipe is going to be a hit at your next fall gathering—or honestly, any time you need a little pick-me-up!

Why You’ll Love These Pumpkin S’mores Cookies

These cookies are a unique twist on the traditional s’mores, but with a pumpkin-flavored cookie base that adds a rich, moist texture and warm spice to every bite. If you love the combination of chocolate, marshmallow, and graham cracker, but wish for something a little more seasonal, this is the recipe for you!

The taste? Utterly divine. The pumpkin adds a subtle earthiness, the spices lend warmth, and the gooey marshmallows alongside the melty chocolate chips give you that signature s’mores experience. And then there’s the slight crunch from the graham crackers that just ties everything together. Trust me, these are anything but boring!!

Benefits? Aside from being absolutely delicious, these cookies are super easy to make and are perfect for sharing (if you can bring yourself to part with them). They’re also a great way to use up any leftover pumpkin puree you might have from other fall baking projects.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chocolate chips
• 1 cup mini marshmallows
• 1/2 cup crushed graham crackers

Tools You’ll Need

• Large mixing bowls
• Electric mixer (handheld or stand mixer)
• Whisk
• Spatula
• Baking sheet
• Parchment paper
• Wire cooling rack

How to Make Pumpkin S’mores Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
2. Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
3. Add the wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until the batter is smooth and well-combined.
4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
5. Fold in the goodies: Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers. Try not to overmix; you want every bite to have a perfect blend of chocolate, marshmallow, and graham.
6. Drop and flatten: Drop spoonfuls of dough onto the prepared baking sheet, leaving a bit of space between each. Flatten each slightly with the back of a spoon to help them bake evenly.
7. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft. Remember, the cookies will continue to cook on the baking sheet after they’re removed from the oven.
8. Cool and enjoy: Allow the cookies to cool on a wire rack before serving. This will help them set and become the perfect chewy, gooey treat.

What to Serve with Pumpkin S’mores Cookies

These cookies are amazing on their own, but if you want to take things up a notch, try serving them with a scoop of vanilla ice cream or a mug of hot cocoa. They’re also great alongside a warm apple cider or your favorite fall tea.

Tips for Perfect Pumpkin S’mores Cookies

• Don’t overbake: These cookies should be slightly soft in the middle when you take them out of the oven. They’ll firm up as they cool.
• Customize your mix-ins: Feel free to add some white chocolate chips or chopped nuts for an extra twist.
• Use fresh pumpkin puree: If possible, use fresh rather than canned pumpkin puree for the best flavor and texture.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 5 days. If you prefer them warm and gooey, pop them in the microwave for about 10 seconds before serving.

FAQ

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, cover it tightly, and refrigerate it for up to 2 days before baking. Let it come to room temperature before scooping and baking.

Can I freeze these cookies?

Yes! These cookies freeze well. After they’ve cooled completely, place them in an airtight container or freezer bag and freeze for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.

Can I use pumpkin pie spice instead of individual spices?

Definitely! If you prefer, substitute the cinnamon and nutmeg with 1 1/2 teaspoons of pumpkin pie spice.

Conclusion

These Pumpkin S’mores Cookies are everything you love about fall and summer, combined into one delightful treat. They’re easy to make, full of flavor, and perfect for any occasion—whether you’re hosting a gathering or just treating yourself.

If you’re as obsessed with pumpkin as I am, you might also want to try my Pumpkin Spice Muffins or Pumpkin Pie Bars next!

Share Your Creations!

Did you try this recipe? I’d love to see how they turned out! Don’t forget to leave a review and share your photos on Pinterest. Your feedback helps me create even more delicious recipes for you.

Nutritional Information (per serving)

• Calories: 180
• Carbs: 25g
• Protein: 2g
• Fat: 8g
• Fiber: 1g

Happy baking! 🎃🍪

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