Pumpkin S’mores Cookies: 1 Soft Fall Treat

I remember the exact moment I knew s’mores and pumpkin belonged together—a crisp October afternoon when I had leftover pumpkin puree and a serious craving for campfire flavors. That first test batch turned into these Pumpkin S’mores Cookies, and honestly, I haven’t looked back since. They’ve got everything you want: a soft, spiced cookie base studded with melty chocolate, toasted marshmallow bits, and that irresistible graham cracker crunch. No campfire required, just one bowl and a baking sheet.

Why You Will Love These Pumpkin S’mores Cookies

Trust me, these cookies check every box for fall baking. Here’s why you’ll be making them on repeat:

• All the best fall flavors in one bite. You get warm pumpkin spice, rich chocolate, gooey marshmallow, and that crispy graham cracker crunch—all in a single, soft cookie. It’s like a campfire treat met a pumpkin patch.
• Soft and chewy texture, every single time. No dry, cakey cookies here. The pumpkin puree keeps them tender, while a quick chill on the dough prevents spreading. You’ll get that perfect bend-and-break consistency.
• No campfire needed. Forget building a fire or roasting marshmallows on a stick. These Pumpkin S’mores Cookies bring all the nostalgia straight to your kitchen, ready in under 30 minutes.

Ingredients for Pumpkin S’mores Cookies

Let’s talk about what you’ll need. I’ve tested this recipe a bunch, so here’s exactly what I use—no surprises, just good stuff.

• 1 3/4 cups all-purpose flour – standard white flour works perfectly.
• 1 teaspoon baking soda – gives the cookies just enough lift.
• 2 teaspoons pumpkin pie spice – or make your own: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves.
• ½ teaspoon salt – balances the sweetness.
• ½ cup unsalted butter, softened to room temperature – don’t skip the softening step; cold butter won’t cream right.
• ½ cup granulated sugar and ½ cup brown sugar – brown sugar adds moisture and a hint of molasses.
• 1 large egg – at room temp if possible.
• 1 cup pumpkin puree (not pumpkin pie filling) – pie filling has added sugar and spices; it’ll mess up the texture.
• 1 teaspoon vanilla extract – always pure vanilla if you can.
• 1 cup chocolate chunks or chopped dark chocolate – chips work too, but chunks give you melty pools.
• 1 cup mini marshmallows or marshmallow bits – I explain why below.
• 1 cup crushed graham crackers (about 8 full sheets) – crush them to coarse crumbs; you want some texture.

Key Ingredient Notes

Pumpkin puree is your moisture hero here. It’s mostly water, so it keeps these Pumpkin S’mores Cookies tender and soft without making them greasy. Just don’t mistake it for pumpkin pie filling—that’s sweetened and spiced differently and will throw off the whole balance. For more information on pumpkin puree, check out this guide.

About marshmallows: I really recommend marshmallow bits if you can find them. They’re tiny, dehydrated marshmallows that stay intact during baking. Regular mini marshmallows tend to melt into sticky puddles or burn. Bits give you that classic marshmallow chew in every bite without the mess. If you only have mini marshmallows, freeze them for 10 minutes before folding in so they don’t disappear.

Ingredient Substitutions

Need to switch things up? Here are my go-to swaps for these Pumpkin S’mores Cookies. For a gluten-free version, use a 1:1 gluten-free flour blend (the kind with xanthan gum works best). Dairy-free? Swap the butter for coconut oil (use ⅓ cup, melted and cooled) and use vegan chocolate. For the egg, a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes) works great. You can also use vegan butter in the same amount as the regular butter. However you adapt it, keep the pumpkin puree as is—that’s non-negotiable for moisture. And always avoid pumpkin pie filling, bacon, or alcohol; they don’t belong here.

Equipment You Will Need

You don’t need anything fancy to make these cookies. Grab a couple of mixing bowls—one large, one medium—a whisk for the dry ingredients, and an electric mixer (handheld or stand) for creaming the butter and sugars. A baking sheet, parchment paper, and a wire cooling rack are must-haves. A cookie scoop makes portioning easy and keeps cookies uniform, but a tablespoon works fine too. That’s it—simple, no surprises.

How to Make Pumpkin S’mores Cookies

Alright, let’s get baking! This process is actually pretty straightforward, and I’ve broken it down so you know exactly what you’re looking for at every stage. Trust me, once you make these Pumpkin S’mores Cookies once, you’ll have the whole thing memorized. Just follow these steps and you’ll have a tray of warm, gooey, autumn perfection in no time.

Preparing the Dough

First things first, preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set that aside.

Now grab a larger bowl and beat the softened butter with the granulated sugar and brown sugar. Here’s the important part—cream them together for a full 2 minutes until the mixture looks light and fluffy. Don’t rush this; it’s what gives your cookies that perfect texture. You’ll see it turn pale and almost whipped-looking.

Next, beat in the egg. Then add the pumpkin puree and vanilla extract, and mix until everything is fully incorporated. The batter will look a bit thick and glossy at this point. Now, gradually add your dry ingredients to the wet mixture, stirring until just combined. You don’t want to overmix here or your cookies will turn out tough. A few streaks of flour are totally fine.

Finally, fold in the chocolate chunks, marshmallows, and crushed graham crackers. The dough will be soft and a bit sticky—that’s perfectly normal. If it feels too sticky to handle, you can pop the bowl in the fridge for 30 minutes. It makes scooping way easier.

Baking the Cookies

Now for the fun part! Scoop tablespoon-sized balls of dough onto your prepared baking sheet, and make sure you space them about 2 inches apart. They spread a little, so give them room to breathe.

Pop them in the oven and bake for 10 to 12 minutes, until the edges are set and the tops look slightly golden. The centers might look a touch underdone, but that’s okay—they’ll continue to set as they cool. When they come out, let them rest on the baking sheet for a good 5 minutes. This is crucial for letting them firm up enough to handle. Then, carefully transfer them to a wire rack to cool completely. Or, you know, eat one warm right away. I won’t tell anyone!

Tips for Perfect Pumpkin S’mores Cookies

After making these cookies more times than I can count, I’ve picked up a few tricks that really make a difference. First, don’t overmix the dough once you add the flour—stir just until it comes together, or you’ll end up with tough cookies instead of tender ones. Room temperature ingredients matter more than you think, especially the butter and egg; they cream together so much better and give you that soft, even crumb. If the dough feels tacky after mixing, just pop it in the fridge for 30 minutes. That little chill stops the Pumpkin S’mores Cookies from spreading into flat pancakes. And please, use marshmallow bits if you can find them—they stay perfectly chewy without disappearing into the batter.

Variations to Try

Once you’ve mastered the base recipe, these Pumpkin S’mores Cookies are super easy to remix. I love swapping the chocolate chunks for white chocolate chips on occasion—the sweetness pairs beautifully with the pumpkin spice. Crushed vanilla wafers make a fun twist instead of graham crackers too. Want more warmth? Add a pinch of extra cinnamon to the dough. And if you’re a dark chocolate fan, use chopped dark chocolate for a deeper, less sweet bite. Play around and make them your own! For more pumpkin cookie inspiration, check out these Brown Butter Pumpkin Cookies.

Serving Suggestions

I’ll be honest—my favorite way to eat these is still warm, when the marshmallows are all gooey and the chocolate is barely melted. Grab a tall glass of cold milk or a mug of warm apple cider, and you’ve got the perfect fall treat. If you’re putting together a dessert board, these Pumpkin S’mores Cookies look gorgeous alongside caramel apples, spiced nuts, and maybe some extra chocolate. They disappear fast, so make plenty!

How to Store and Reheat These Pumpkin S’mores Cookies

If you somehow have leftovers—which, let’s be honest, rarely happens in my house—just pop them in an airtight container at room temperature. They’ll stay nice and soft for up to 3 days. When you’re ready for another one, here’s my trick: microwave a cookie for about 10 seconds. That’s just enough to get the marshmallows gooey again without melting everything. Or if you’re doing a batch, warm them on a baking sheet in a 300°F oven for 5 minutes. Oh, and here’s a lifesaver—you can scoop the Pumpkin S’mores Cookies dough into balls, freeze them on a tray, then transfer to a freezer bag. They’ll keep for up to 3 months. Just bake straight from frozen, adding a minute or two to the bake time. Easy!

Frequently Asked Questions

I get a lot of questions about these cookies, so I figured I’d round them all up here. If you’re wondering about the ingredients or why things might be going sideways, I’ve got some straightforward answers for you.

Can I use pumpkin pie filling instead of pumpkin puree?

Please don’t! Pumpkin pie filling has added sugar and spices that will completely change the texture and sweetness of these soft pumpkin cookies. Stick with 100% pure pumpkin puree for the best results.

Why are my cookies spreading too much?

Ugh, I hate when that happens! The usual suspects are either the dough is too warm, or the butter was a little over-softened. The easiest fix is to chill the dough for 30 minutes before baking. It makes a world of difference in keeping that perfect thick, chewy shape.

Can I make the dough ahead of time?

Absolutely, I do this all the time! The dough can be refriegerated for up to 48 hours. When you’re ready to turn it into a pumpkin s’mores dessrt, just let it sit on the counter for about 10 minutes so it’s soft enough to scoop easily.

Can I use a different type of marshmallow?

Sure can! Mini marshmallows or the little dehydratd marshmallow bits are my favorites because they distribute evenly. If you only have large marshmallows, just cut them into quarters with some kitchen scissors before folding them in.

Nutritional Information

Okay, let’s talk numbers. I know these Pumpkin S’mores Cookies are more about comfort than counting, but here’s a quick look at what’s in one cookie based on the recipe as written.

• Clories: 180
• Total Fat: 7g
• Carbohydrates: 27g
• Protein: 2g

Just remember, this is all an estimate. Values will shift a bit depending on the specific ingredients and brands you use in your own kitchen. This isn’t a substitute for professional advice—just a helpful snapshot so you can enjoy them with your eyes open!

Your Turn to Bake

Alright, now it’s your turn! Whip up a batch of these Pumpkin S’mores Cookies, then come back and let me know how they turned out—drop a rating and a comment, I read every single one. And hey, if you share a photo on social media, tag me so I can see your gooey, chocolatey creations in action!

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