Irresistible Pumpkin S’mores Cookies Recipe in Just 8 Steps

There’s something magical about the smell of pumpkin baking that instantly transports me to crisp autumn evenings. I remember my first attempt at pumpkin cookies years ago – they turned out more like hockey pucks than treats! But after countless batches (and a few disasters), I finally cracked the code for these Pumpkin S’mores Cookies. They perfectly capture that cozy fall feeling while bringing the nostalgic joy of campfire s’mores into your kitchen. The warm pumpkin spice mingles with melty chocolate and gooey marshmallows in a way that’ll make you want to bake batch after batch. Trust me, these cookies disappear fast whenever I make them – my family starts hovering near the oven the moment they smell that first waft of cinnamon and toasted graham crackers!

Why You’ll Love These Pumpkin S’mores Cookies

These cookies combine the best of fall and campfire nostalgia in one irresistible bite! Here’s why they’ll become your new seasonal obsession:

• Easy as pie (but better!) – No fancy techniques, just simple mixing and baking that even kids can help with
• Twice the cozy factor – Warm pumpkin spice meets everyone’s favorite s’mores flavors in perfect harmony
• Crowd-pleasing magic – The gooey marshmallow and melty chocolate surprise inside makes these cookies disappear fast
• Versatile treats – Perfect for lunchboxes, holiday parties, or just snacking with your afternoon coffee

Ingredients for Pumpkin S’mores Cookies

Gather these simple ingredients to create your pumpkin s’mores magic:

• 1 cup pure pumpkin puree (not pie filling!)
• 2 cups all-purpose flour (spooned & leveled)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup graham cracker crumbs (about 8 full sheets)
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips

Ingredient Notes & Substitutions

For graham crumbs, I like to crush my own for that fresh taste – but store-bought works too! Dairy-free? Swap butter for coconut oil. Gluten-free? Use 1:1 GF flour blend. No mini marshmallows? Tear regular ones into small pieces. Chocolate chips can be milk, dark, or even white chocolate – go wild!

How to Make Pumpkin S’mores Cookies

Okay, let me walk you through my foolproof method for these addictive cookies! The secret is in the two-stage baking – first we get the base perfectly tender, then we add the marshmallows and chocolate for that gooey s’mores magic. Just follow these simple steps, and you’ll be munching on warm, pumpkin-spiced happiness in no time!

Step-by-Step Instructions

1. Preheat & Prep: Get that oven nice and toasty at 350°F (175°C). Line your baking sheets with parchment paper – trust me, this saves so much cleanup!
2. Cream the Good Stuff: In your mixing bowl, beat the softened butter with both sugars until fluffy and light (about 2 minutes). This creates the perfect cookie texture!
3. Add the Wet Team: Crack in the egg, splash of vanilla, and pumpkin puree. Mix until just combined – don’t overdo it!
4. Dry Ingredients: Whisk together flour, cinnamon, baking soda, and salt separately. Gradually add to the wet mixture until no flour streaks remain.
5. Fold in the Fun: Gently stir in graham crumbs, then marshmallows and chocolate chips – save some for topping!
6. First Bake: Drop dough by rounded tablespoons onto sheets. Bake 10 minutes until edges look set.
7. S’mores Time! Quickly press extra marshmallows/chips on top. Return to oven for 3 minutes until marshmallows puff up.
8. Cool & Enjoy: Let cookies rest 5 minutes on sheet before transferring. Resist eating immediately – that marshmallow lava is hot!

Tips for Perfect Pumpkin S’mores Cookies

My best tricks? Chill dough 30 minutes for thicker cookies. Space them 2 inches apart – they spread! Use fresh mini marshmallows; stale ones won’t melt properly. And watch closely during final bake – marshmallows go from golden to burnt fast! Got extra dough? Freeze balls to bake fresh anytime.

Storage & Reheating Tips

These pumpkin s’mores cookies stay delicious for days if you store them right! Pop them in an airtight container at room temp – they’ll keep fresh for about 3 days. Want to save some for later? Freeze the cooled cookies in a freezer bag for up to a month. When that craving hits, just reheat frozen cookies in a 300°F oven for 5 minutes to bring back that just-baked crispness and gooey marshmallow magic!

Pumpkin S’mores Cookies Nutritional Info

While I’m all about the deliciousness, I know some folks like to keep track! Here’s the scoop per cookie (but remember – these are estimates, not promises): about 120 calories, 8g sugar, 5g fat, and 2g protein. They’re vegetarian-friendly, but definitely not health food – just pure, spiced, gooey happiness in every bite!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast and puree your own pumpkin – just make sure to drain it well in cheesecloth to remove excess moisture. I’ve found about 1 1/4 cups fresh puree equals one can. The flavor will be slightly brighter, but both work beautifully in these pumpkin s’mores cookies.

How do I prevent the marshmallows from burning?
The secret is that two-stage bake! Adding marshmallows at the end gives them just enough time to puff and brown without turning into charcoal. Watch closely during the final 3 minutes – if they’re browning too fast, tent the pan with foil. And always use fresh mini marshmallows; stale ones get stubborn and burn easier.

Can I double this pumpkin cookie recipe?
You bet! This recipe doubles beautifully – I do it all the time for holiday cookie swaps. Just mix in batches if your bowl gets too full. Pro tip: refrigerate half the dough while the first batch bakes to prevent overspreading. More cookies = more happy friends!

Serving Suggestions

Oh, the possibilities with these pumpkin s’mores cookies! My favorite way? Still-warm from the oven with an ice-cold glass of milk – that melty marshmallow and chocolate combo is heaven. They’re also fantastic dunked in coffee or served à la mode with vanilla ice cream for an extra indulgent treat. Need a cute gift idea? Stack them in cellophane bags tied with twine and a cinnamon stick – they make the sweetest fall presents or party favors!

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