Pumpkin S’mores Cookies – A Cozy Fall Treat to Enjoy

Pumpkin S’mores Cookies hit that perfect spot when you’re craving autumn flavor and a bit of campfire nostalgia but you don’t want another plain cookie. Wild how sometimes you just want a soft, gooey cookie that actually tastes like fall, right? So, that’s exactly what I whipped up on a chilly Saturday—and honestly, nothing makes my house smell more inviting. Oh, and if you’re into cozy treats, these vegan pumpkin spice cake and pumpkin patch dirt cups kinda belong on your list, too. Pumpkin S’mores Cookies are the treat you need for your fall baking fix.

Why You’ll Love It

Let’s be real—regular cookies are great, but Pumpkin S’mores Cookies? Absolute game-changer. There’s just something about that marshmallow swirl with melty chocolate chunks that tastes like a campfire at grandma’s house. The pumpkin gives these cookies a cozy warmth without being too pumpkin-in-your-face. And if you imagine them with a mug of cocoa, well, you might never want to leave the couch.

What’s cool is—these cookies have that soft texture (almost cake-like, but not too much) with little crispy edges when you eat them warm. I mean, isn’t that the gold standard for fall? If you’re the person always looking for new twists on the usual s’mores or pumpkin recipes, trust me, this mashup is next-level. My picky cousin—who normally turns down anything “too fancy”—asked me to make a second batch.

Pumpkin S’mores Cookies surprised me! I expected messy, but they’re simple to eat and absolutely addictive. Half my family couldn’t believe how fast they went. — Maria G.

Perfect Pumpkin Cookie Ingredients

So here’s what you actually need for a batch of Pumpkin S’mores Cookies. Nothing too wild or expensive. Just the basics with a couple fun add-ins tossed in.

• 1 stick (1/2 cup) unsalted butter, room temp
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• ⅓ cup pumpkin puree (not pumpkin pie filling, promise, it makes a difference)
• 1 teaspoon vanilla extract
• 1 ⅔ cups all-purpose flour
• ¾ teaspoon baking soda
• hefty pinch salt
• ½ teaspoon cinnamon (optional but good)
• 1 cup semi-sweet chocolate chunks (honestly, use what you’ve got)
• ¾ cup mini marshmallows
• (optional) 2-3 graham crackers, roughly crushed, for sprinkling on top

You probably have most of these right at home already, especially after a holiday baking spree.

How to Make Pumpkin Smores Cookies

Okay, don’t sweat it—these are not complicated. Trust me, if you can make regular cookies, you’re totally set here.

First, use a hand mixer (or heck, a wooden spoon and some arm muscle) to cream together your butter and both sugars until it looks fluffy. Crack in your egg, add pumpkin puree, and vanilla—mix it up. If things look a bit weird, don’t panic, that’s just the pumpkin talking. In a separate bowl, whisk together your flour, baking soda, salt, and cinnamon if you want extra coziness. Pour your dry stuff into your wet and gently fold until just combined—don’t overdo it.

Now here’s the fun bit. Stir in the chocolate chunks and most of those marshmallows (I save a few for topping). Chill the dough for 30 minutes if you aren’t in a wild rush. Scoop onto a baking sheet and then press a few more marshmallows (and graham cracker bits if you like) right on top. Bake at 350°F about 10-12 minutes until the edges brown up but centers are still soft. Now sniff—smells crazy good, right?

Let ‘em cool a minute before you move them. Marshmallow is sticky stuff, but worth it.

Substitutions and Variations

So, maybe you don’t have everything in your pantry or you’re cooking for someone with food quirks. Adjusting Pumpkin S’mores Cookies is super easy. Swap the regular butter for a plant-based brand if you want to try the dairy-free route. You can toss in dark chocolate, milk chocolate, or even white chips if that’s your thing.

Not crazy about marshmallows? Use mini marshmallow bits (the kind for hot cocoa, they don’t melt as much). If you like extra spice, a pinch of nutmeg or clove makes the cookies a bit more “holiday.”

Also, don’t skip the graham crackers—they add a much-needed crunch, but if you must, replace with crushed pretzels or even those cheap vanilla wafers.

If you like creative cookie ideas, those black velvet cheesecake cookies or skeleton sugar skulls cookies are wild fun for Halloween.

Ingredient	Amount	Notes
Unsalted Butter	1 stick (1/2 cup)	Room temperature for easy mixing
Granulated Sugar	1/2 cup	Sweetens the cookies
Brown Sugar	1/2 cup	Adds moisture and depth of flavor
Large Egg	1	Bind the ingredients together
Pumpkin Puree	1/3 cup	Adds moisture and fall flavor
Vanilla Extract	1 teaspoon	Enhances sweetness and flavor
All-Purpose Flour	1 2/3 cups	Base for the cookies
Baking Soda	3/4 teaspoon	Leavens the cookies
Salt	Pinch	Balances the sweetness
Cinnamon	1/2 teaspoon (optional)	Warm spice flavor
Semi-Sweet Chocolate Chunks	1 cup	Main source of chocolate flavor
Mini Marshmallows	3/4 cup	For the s’mores effect
Graham Crackers (optional)	2-3 (for topping)	Adds crunch and additional s’mores flavor

Serving Suggestions

You’re probably wondering, “How do I eat these besides straight off the tray?” Well, some ideas for your Pumpkin S’mores Cookies:

• Pile ‘em on a platter and serve slightly warm for a real five-star restaurant treat at home.
• Sandwich little toasted marshmallows between two cookies if you want wild s’mores action.
• Crumble one over vanilla ice cream for the most indulgent dessert ever.
• Sneak a couple in your lunchbox; don’t tell anyone or you’ll have to share.

These cookies hold up well for about three days—but honestly, they’ll never last that long.

Common Questions

Can I use pumpkin pie filling instead of pumpkin puree?
Nope. Pumpkin pie filling is too sweet and has spices added. Plain pumpkin puree works best.

What if my cookies spread too much or too little?
Chill the dough before baking. That really helps keep them thick and soft.

Can I freeze the dough?
Absolutely. Scoop dough balls onto a tray and freeze, then toss them in a bag. Bake fresh whenever the craving hits.

Do the marshmallows melt out?
Sometimes a few do, but if you tuck them in the middle of the dough, most stay in place. Messy cookies are more fun anyway.

Can I double the recipe?
Sure, just use two trays and rotate halfway through so nothing burns.

Grab a Cozy Cookie and Enjoy

That’s all there is to my favorite way of bringing both pumpkin and s’mores together in pumpkin s’mores cookies! If you want more fall flavor, I seriously suggest baking up a quick pumpkin gnocchi with sage butter, or go sweet again with pumpkin spice overnight oats. If you love this mashup, you can even check out this classic twist on Pumpkin Smores Cookies – A Classic Twist for more inspiration. Just gather your people, put on a sweater, and make a batch—you’ll all be grinning about it. Happy fall baking!

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