Fall baking just got a whole lot more exciting with these Pumpkin S’mores Cookies.
I stumbled upon this recipe last autumn when I was trying to combine two of my favorite things: classic campfire s’mores and the cozy warmth of pumpkin spice.
The result? A soft, chewy cookie packed with pumpkin flavor, studded with chocolate chunks, and topped with gooey toasted marshmallows.
These cookies disappeared so fast at my last gathering that I had to make a second batch the very next day.
They’re ridiculously easy to whip up, and the combination of warm spices, melted chocolate, and caramelized marshmallow is absolutely irresistible.
If you’re looking for a cookie that screams fall and tastes like a cozy night by the fire, this is it.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 24 cookies |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin S’mores Cookies
These cookies bring together everything we love about fall and everything we miss about summer campfires.
The pumpkin adds incredible moisture and a subtle sweetness that pairs beautifully with the chocolate.
The best part is how the marshmallows get all golden and toasty on top, creating that signature s’mores experience. Here’s why you’ll keep coming back to this recipe:
- Perfect texture: Soft and chewy centers with slightly crisp edges
- Real pumpkin flavor: Not overwhelming, just perfectly spiced and seasonal
- Toasted marshmallow magic: That caramelized top layer is pure heaven
- Crowd pleaser: Kids and adults alike go crazy for these
- Make ahead friendly: The dough can be prepped in advance for easy baking
- Impressive presentation: They look bakery quality but are super simple to make
This pairs beautifully with my Pumpkin French Toast for a complete fall breakfast spread.
Ingredients
These cookies come together with simple pantry staples and a few fall favorites. The pumpkin puree adds moisture while the spices create that signature autumn warmth.
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups dark chocolate chunks
For the Topping:
- 24 large marshmallows
- 4 full graham crackers, broken into small pieces
- ½ cup mini chocolate chips (optional)
Kitchen Equipment Needed
Having the right tools makes these cookies even easier to prepare. The key is ensuring even baking and achieving that perfectly toasted marshmallow top.
- Stand mixer or hand mixer
- Large mixing bowls
- Medium mixing bowl
- Cookie scoop (2-tablespoon size)
- Baking sheets (2-3 sheets)
- Parchment paper or silicone baking mats
- Wire cooling rack
- Kitchen torch or broiler (for toasting marshmallows)
- Measuring cups and spoons
- Rubber spatula
Recommended Products for This Recipe
After making these cookies dozens of times, I’ve found a few products that really make a difference in the final result.
These aren’t just random recommendations—they’re tools and ingredients that have genuinely improved my baking.
1. Libby’s Pure Pumpkin Puree
This is hands down the best pumpkin puree for baking. It has the perfect consistency and authentic pumpkin flavor without any weird aftertaste.
Make sure you grab the pure pumpkin, not the pie filling with added spices and sugar.
2. Ghirardelli Dark Chocolate Baking Chunks
The quality of chocolate makes a huge difference in these cookies. These chunks are the perfect size, they don’t melt too quickly, and the rich dark chocolate balances out the sweetness of the marshmallows beautifully.
3. Nordic Ware Natural Aluminum Baking Sheets
These commercial-grade baking sheets distribute heat evenly, so you get perfectly baked cookies every single time.
No more burnt bottoms or undercooked centers. They’re also naturally non-stick and incredibly durable.
4. Kitchen Torch for Toasting Marshmallows
While you can use your broiler, a kitchen torch gives you so much more control over toasting the marshmallows.
You can get that perfect golden brown color without risking burnt spots, and it’s honestly just more fun to use.
Step-by-Step Instructions: How to Make Pumpkin S’mores Cookies
Making these cookies is straightforward, but a few key steps ensure they turn out perfectly every time. Follow these detailed instructions for bakery-quality results.
1. Prepare Your Workspace and Preheat
- Preheat your oven to 350°F (175°C)
- Line your baking sheets with parchment paper or silicone baking mats
- Set out all your ingredients so they’re ready to go
- Make sure your butter is softened to room temperature (it should leave an indentation when pressed lightly)
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt
- Add the pumpkin pie spice and cinnamon to the flour mixture
- Whisk everything together until the spices are evenly distributed throughout
- Set this bowl aside while you work on the wet ingredients
3. Cream the Butter and Sugars
- In your stand mixer bowl (or large mixing bowl if using a hand mixer), add the softened butter
- Add both the brown sugar and granulated sugar to the butter
- Beat on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and pale in color
- Scrape down the sides of the bowl with a rubber spatula to ensure everything is well incorporated
4. Add the Pumpkin and Egg
- Add the pumpkin puree to the butter-sugar mixture
- Beat on medium speed until fully combined
- Add the egg and vanilla extract
- Continue beating until the mixture is smooth and uniform in color
- The batter might look slightly curdled at this point, but that’s completely normal
5. Incorporate the Dry Ingredients
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients
- Add it in three batches, mixing just until the flour disappears after each addition
- Stop mixing as soon as you no longer see streaks of flour (overmixing leads to tough cookies)
- Use your spatula to scrape the bottom and sides of the bowl, then give it one final gentle stir by hand
6. Fold in the Chocolate Chunks
- Add the dark chocolate chunks to your cookie dough
- Using a rubber spatula, gently fold them in until evenly distributed
- Don’t overmix—you just want the chocolate pieces spread throughout the dough
- The dough will be slightly sticky and soft, which is exactly what you want
7. Portion and Shape the Cookies
- Using a 2-tablespoon cookie scoop, portion out balls of dough onto your prepared baking sheets
- Leave about 2 inches between each cookie to allow for spreading
- Gently press down on each dough ball to flatten it slightly
- You should get approximately 24 cookies from this recipe
8. Bake the Cookies
- Place the baking sheets in your preheated oven
- Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone
- The cookies should not be browned on top at this point
- Remove from the oven and immediately place one marshmallow on top of each cookie while they’re still hot
9. Toast the Marshmallows
- If using a kitchen torch, carefully toast each marshmallow until golden brown and caramelized
- If using your broiler, place the cookies back in the oven on the top rack and broil for 30-60 seconds, watching closely
- Rotate the baking sheet halfway through if needed for even toasting
- Remove immediately once the marshmallows are golden
10. Add Final Toppings and Cool
- While the marshmallows are still warm and gooey, press small pieces of graham cracker into the tops
- Sprinkle with mini chocolate chips if desired
- Allow the cookies to cool on the baking sheet for 5 minutes
- Transfer to a wire rack to cool completely
Read Also: Cinnamon Swirl Pumpkin Bread
Tips for The Best Pumpkin S’mores Cookies
A few simple tricks will take these cookies from good to absolutely phenomenal. I’ve learned these through plenty of trial and error.
- Don’t skip the chilling: If your dough feels too soft, refrigerate it for 30 minutes before baking
- Use fresh spices: Old pumpkin pie spice loses its potency—fresh spices make a noticeable difference
- Watch the marshmallows closely: They can go from perfectly toasted to burnt in seconds
- Press the marshmallows down gently: This helps them stick to the cookie and creates a better s’mores effect
- Room temperature ingredients: Make sure your butter and egg are at room temperature for the best texture
- Don’t overbake: These cookies continue cooking on the baking sheet after you remove them from the oven
- Toast in batches: Work with 6-8 cookies at a time when using a torch for better control
- Use pure pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling
You might also enjoy: Pumpkin Brownies
Variations of Pumpkin S’mores Cookies
Once you’ve mastered the basic recipe, these fun variations keep things interesting. Each one brings a unique twist while maintaining that signature s’mores magic.
- White chocolate pumpkin s’mores: Replace dark chocolate chunks with white chocolate chips for a sweeter cookie
- Nutty version: Add ½ cup chopped pecans or walnuts to the dough for extra crunch
- Extra graham: Crush graham crackers into fine crumbs and add 3 tablespoons to the dough
- Maple glazed: Drizzle cooled cookies with maple glaze before adding marshmallows
- Salted caramel twist: Add a pinch of flaky sea salt on top and drizzle with caramel sauce
- Mini version: Make smaller cookies using a 1-tablespoon scoop and top with mini marshmallows
- Triple chocolate: Use a mix of dark, milk, and white chocolate chunks
- Espresso enhanced: Add 1 teaspoon instant espresso powder to the dry ingredients
Another favorite: Apple Cider Donuts
Serving Suggestions
These cookies shine in so many different settings and pair wonderfully with various fall beverages.
The toasted marshmallow and chocolate make them feel special enough for any occasion.
Serve them warm with a tall glass of cold milk for the ultimate comfort food experience. The contrast between the chilled milk and warm, gooey marshmallow is perfect.
They’re also incredible alongside a steaming mug of hot apple cider or Pumpkin Spice Hot Chocolate. The spices in the cookies complement these drinks beautifully.
For parties, arrange them on a platter with extra graham crackers, chocolate squares, and marshmallows for a deconstructed s’mores bar. I love serving them with my Chai Scones with Maple Chai Glaze for an impressive fall dessert spread.
Pack them in decorative tins for edible gifts during the holiday season. They hold up well and the presentation is always a hit.
Try crumbling them over vanilla ice cream for an indulgent fall sundae. The combination of cold ice cream and cookie crumbles is absolutely divine.
Storage and Reheating
Proper storage ensures these cookies stay fresh and delicious for days. The marshmallow topping requires a little extra care.
Room temperature storage: Store cookies in an airtight container with parchment paper between layers for up to 3 days. The marshmallows will soften slightly but still taste amazing.
Refrigeration: For longer storage, keep them in the fridge for up to 1 week. Bring to room temperature before serving or warm them briefly.
Freezing: Freeze the baked cookies (before adding marshmallows) for up to 3 months.
Thaw completely, then add fresh marshmallows and toast. You can also freeze the cookie dough balls for up to 2 months and bake fresh when needed.
Reheating: Warm cookies in a 300°F oven for 3-5 minutes to revive that fresh-baked texture. If the marshmallows need re-toasting, use your kitchen torch for a few seconds.
Read Also: Pumpkin Cream Cheese Bread
Nutritional Facts
Per cookie (1 of 24 servings):
- Calories: 185
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 125mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 2g
- Vitamin A: 35% DV
- Iron: 6% DV
Note: Nutritional information is approximate and may vary based on specific ingredients used.
Health Benefits of Key Ingredients
While these are definitely an indulgent treat, several ingredients offer surprising nutritional benefits. You can feel a little better about enjoying them.
Pumpkin puree is loaded with vitamin A and beta carotene, which support eye health and boost your immune system. It’s also high in fiber and low in calories compared to other baking ingredients.
The spices aren’t just for flavor—cinnamon helps regulate blood sugar levels and has anti-inflammatory properties. Pumpkin pie spice typically includes ginger, which aids digestion and reduces nausea.
Dark chocolate is rich in antioxidants and can improve heart health when consumed in moderation. It also contains minerals like iron, magnesium, and zinc.
Using real butter instead of margarine provides fat-soluble vitamins and conjugated linoleic acid. The egg adds protein and essential amino acids your body needs.
For a lighter option, try: Blueberry Breakfast Muffins
FAQs About Pumpkin S’mores Cookies
1. Can I use pumpkin pie filling instead of pure pumpkin puree?
I don’t recommend it. Pumpkin pie filling contains added sugars and spices that will throw off the recipe’s balance.
Stick with pure pumpkin puree for the best results and most control over sweetness and spice levels.
2. Why are my cookies spreading too much?
This usually happens when the dough is too warm or the butter was too soft. Try chilling your dough for 30 minutes before baking.
Also make sure your oven is fully preheated and your baking sheets are cool before adding the next batch.
3. Can I make these without a kitchen torch?
Absolutely! Use your oven’s broiler instead. Place the cookies on the top rack and broil for 30-60 seconds, watching them constantly. The marshmallows can burn quickly, so don’t walk away.
4. How do I prevent the marshmallows from sliding off?
Press them gently into the warm cookies as soon as they come out of the oven. The heat will help them stick.
You can also make a small indentation in each cookie before baking to create a little nest for the marshmallow.
5. Can I make these cookies vegan?
Yes, with a few substitutions. Use vegan butter, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), use dairy-free chocolate chunks, and top with vegan marshmallows.
The texture will be slightly different but still delicious.
Pumpkin S’mores Cookies
Ingredients
- 2¼ cups all-purpose flour about 280g
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice use fresh for best flavor
- ½ tsp ground cinnamon
- ½ cup unsalted butter 1 stick / 113g, softened to room temperature
- ½ cup light brown sugar 100g, packed
- ½ cup granulated sugar 100g
- 1 cup pure pumpkin puree 245g; do not use pumpkin pie filling
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1½ cups dark chocolate chunks about 255g
- 24 large marshmallows one per cookie
- 4 full graham crackers broken into small pieces
- ½ cup mini chocolate chips (optional) about 85g
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl For dry ingredients
- Cookie scoop 2-tablespoon size
- Baking sheets 2–3 sheets recommended
- Parchment paper or silicone baking mats
- Wire cooling rack
- Kitchen torch (optional) For toasting marshmallows; broiler can be used instead
- Measuring cups and spoons
- Rubber spatula
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Ensure butter is softened to room temperature.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined. Set aside.
- Beat softened butter with brown sugar and granulated sugar on medium-high speed for 2–3 minutes until light, fluffy, and pale. Scrape down the bowl as needed.
- Mix in the pumpkin puree, egg, and vanilla extract until smooth and uniform. The batter may look slightly curdled — this is normal.
- Add the flour mixture in three batches on low speed, mixing just until no flour streaks remain. Scrape the bowl and give a final gentle hand stir — do not overmix.
- Using a rubber spatula, gently fold in the dark chocolate chunks until evenly distributed. The dough will be soft and slightly sticky.
- Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball slightly.
- Bake for 10–12 minutes, until edges are set but centers still look slightly underdone. Remove from oven and immediately press one marshmallow on top of each hot cookie.
- Using a kitchen torch, toast each marshmallow until golden brown; alternatively, broil on the top rack for 30–60 seconds, watching closely to prevent burning.
- While marshmallows are still warm, press graham cracker pieces into each and sprinkle with mini chocolate chips if desired. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Nutrition
Notes
- If the dough feels too soft or sticky, refrigerate it for 30 minutes before scooping and baking to prevent excess spreading.
- Use pure pumpkin puree, not pumpkin pie filling — the filling contains added sugars and spices that will throw off the recipe balance.
- Use fresh pumpkin pie spice for the best flavor; old spice loses its potency significantly.
- Watch the marshmallows closely during toasting — they can go from perfectly golden to burnt in just seconds.
- Press marshmallows gently onto hot cookies immediately out of the oven so they adhere well; you can also make a small indentation in each cookie before baking to cradle the marshmallow.
- Don’t overbake — these cookies continue cooking on the hot sheet after removal from the oven; slightly underdone centers are perfect.
- For vegan cookies, substitute vegan butter, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), dairy-free chocolate, and vegan marshmallows.
- Store in an airtight container with parchment between layers at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freeze baked cookies (without marshmallows) for up to 3 months; thaw completely, then add fresh marshmallows and toast before serving. Cookie dough balls can also be frozen for up to 2 months.
- To reheat, warm cookies in a 300°F oven for 3–5 minutes; re-toast marshmallows with a kitchen torch for a few seconds if needed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Pumpkin S’mores Cookies have become my go-to recipe whenever I want to impress without spending hours in the kitchen.
They capture the essence of fall in every bite while delivering that nostalgic s’mores experience we all crave.
The combination of soft pumpkin cookies, melted chocolate, and caramelized marshmallows creates something truly special.
Trust me, once you make these, they’ll become a regular in your baking rotation.
Give this recipe a try and let me know how they turn out! Drop a comment below with your experience or any fun variations you come up with. Happy baking!
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