Irresistible Pumpkin S’mores Cookies: 3 Secrets to Perfection

Oh my gosh, you HAVE to try these Pumpkin S’mores Cookies! They’re my absolute favorite fall creation – like someone took all the cozy flavors of autumn and summer campfire nights and smashed them together in cookie form. I first made these on a crisp October afternoon when I couldn’t decide between pumpkin spice cravings and that irresistible s’mores nostalgia. The result? Pure magic. Soft pumpkin cookies packed with melty chocolate, gooey marshmallow pockets, and that signature graham cracker crunch. Trust me, one bite and you’ll understand why these disappear faster than the leaves fall from my maple tree!

Why You’ll Love These Pumpkin S’mores Cookies

Listen, these cookies aren’t just delicious – they’re downright addictive! Here’s why they’ll become your new autumn obsession:

• Two treats in one: All the cozy pumpkin spice goodness meets that nostalgic campfire s’mores flavor you crave
• Easy-peasy baking: No fancy techniques here – just simple mixing and dropping dough (perfect for when you need cookies FAST)
• Perfect fall vibes: The warm spices and orange hue just scream autumn, making them ideal for Halloween parties or Thanksgiving dessert tables
• Crowd-pleaser magic: Kids go wild for the marshmallows, adults adore the sophisticated pumpkin-chocolate balance

Seriously, these cookies solve all my “what to bake” dilemmas from September through November!

Ingredients for Pumpkin S’mores Cookies

Now let’s gather our cookie squad! Here’s what you’ll need to make these pumpkin-packed delights:

• 1 cup pumpkin puree – Use the plain kind, not pumpkin pie filling (trust me, there’s a big difference!)
• 1/2 cup butter, softened – I leave mine out for about 30 minutes beforehand
• 1 egg – Room temperature blends best
• 1 tsp vanilla extract – The good stuff makes all the difference
• 1/2 cup granulated sugar + 1/2 cup brown sugar – This combo gives perfect sweetness
• 2 cups all-purpose flour – Spooned and leveled for accuracy
• 1 tsp baking soda + 1/2 tsp salt – Our rising and flavor boosters
• 1 tsp pumpkin spice – Autumn in a teaspoon!
• 1 cup chocolate chips – I prefer semi-sweet but milk chocolate works too
• 1 cup mini marshmallows – The star of our s’mores show!
• 1/2 cup graham cracker crumbs – About 4 full crackers crushed

Pro tip: Measure everything before starting – it makes the mixing process so much smoother!

How to Make Pumpkin S’mores Cookies

Okay friends, let’s get our hands doughy! Here’s exactly how I make these pumpkin s’mores cookies – follow these steps and you’ll have perfect batches every time:

1. Preheat that oven! Get it to 350°F (175°C) right away – the perfect temp for pumpkin cookies. Line your baking sheets with parchment paper (no sticking disasters here!).
2. Cream the butter and sugars in a large bowl until light and fluffy. I use my stand mixer for about 2 minutes – you’ll see the color lighten up beautifully. This step is crucial for that perfect cookie texture!
3. Add the wet team: Beat in the egg, then the pumpkin puree and vanilla. The batter might look a bit separated at first – that’s totally normal, keep mixing until it comes together.
4. Whisk the dry squad separately: In another bowl, mix flour, baking soda, salt, and pumpkin spice. I always sift them together – helps prevent those pesky baking soda lumps.
5. Combine carefully: Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing = tough cookies, and we don’t want that!
6. Fold in the goodies: Here comes the magic! Gently stir in chocolate chips, graham cracker crumbs, and – most importantly – those mini marshmallows last. They’ll melt into perfect gooey pockets if you add them at the end.
7. Scoop and bake: Drop tablespoon-sized dough balls onto your prepared sheets. They’ll spread a bit, so give them some space! I use my trusty cookie scoop for perfect portions every time.

Baking and Cooling Tips

Bake for 10-12 minutes until the edges turn golden but centers are still soft. Let them cool on the baking sheet for 5 minutes – this helps them set properly. Then transfer to a wire rack (if they last that long before taste-testing!). The marshmallows will be molten-hot right out of the oven, so resist the urge to eat immediately – I’ve definitely burnt my mouth learning this the hard way!

Tips for Perfect Pumpkin S’mores Cookies

Okay, let me spill my best cookie secrets! First – parchment paper is non-negotiable. Those marshmallows get sticky and will glue your cookies to the pan without it. And speaking of marshmallows, here’s my trick: fold them in last and work quickly to prevent sinking. If they disappear too much during baking, just pop the tray under the broiler for 30 seconds after baking – instant gooey perfection!

Measuring flour correctly makes all the difference. I always spoon it into my measuring cup and level it off – packing it down gives you dense cookies. Also, if your dough feels too sticky, chill it for 15 minutes before scooping. And don’t stress if some marshmallows ooze out – those crispy caramelized edges are the best part!

Ingredient Substitutions and Variations

Listen, I know sometimes we need to swap things around in the kitchen – no judgment here! If you’re gluten-free, swap in your favorite 1:1 GF flour blend. Dairy-free? Vegan butter works great (just make sure it’s the stick kind, not spreadable). Now, about that pumpkin puree – please, please don’t accidentally grab pumpkin pie filling (they look similar but pie filling has added sugars and spices that’ll throw off our perfect balance).

Want to get creative? Try mixing in these fun additions:

• Chopped pecans or walnuts for crunch
• White chocolate chips instead of semi-sweet
• A dash of cinnamon for extra spice
• Coconut flakes for tropical vibes

The base recipe is forgiving, so play around and make it yours! Just promise me you’ll still use those marshmallows – they’re the heart of these cookies!

Storing and Reheating Pumpkin S’mores Cookies

Okay, let’s talk cookie preservation (because I know you’ll want to keep these around as long as possible – if they last that long!). Store cooled cookies in an airtight container at room temperature for up to 3 days. The marshmallows stay surprisingly gooey! For longer storage, freeze the dough balls raw – just pop them straight from freezer to oven when cravings hit. To revive day-old cookies, 10 seconds in the microwave brings back that fresh-from-the-oven magic, or warm them in a 300°F oven for 5 minutes for crispier edges.

Pumpkin S’mores Cookies Nutritional Information

Just so you know what you’re biting into, here’s the scoop on these pumpkin s’mores cookies (based on making 24 cookies with exact ingredients listed). Remember – nutrition can vary if you tweak the recipe!

• Calories: About 120 per cookie
• Fat: 5g (3g saturated from that delicious butter)
• Carbs: 18g (includes 8g sugar – hey, we’re making cookies here!)
• Protein: 2g (thank you, egg and flour!)

Not too shabby for a treat that tastes like autumn happiness in every bite! Everything in moderation, right?

Frequently Asked Questions

I get SO many questions about these pumpkin s’mores cookies – let me answer the most common ones so you can bake with confidence:

• “Can I freeze these cookies?” Absolutely! Either freeze baked cookies (layer with parchment between) or portion the dough balls to bake later. No thawing needed – just add 1-2 minutes to bake time.
• “Why did my marshmallows disappear?” They likely melted too much. Try adding them last and work quickly, or pop some extra on top right after baking. Mini marshmallows hold up better than large ones!
• “Can I use fresh pumpkin?” You sure can! Just roast and puree it first – but make sure it’s as thick as canned puree (drain excess liquid in cheesecloth if needed).
• “Why are my cookies flat?” Probably from overmixing the dough or butter that was too soft. Chill the dough for 15 minutes before baking next time – it makes all the difference!

See? Nothing to stress about! These cookies are super forgiving and always delicious, no matter what.

Share Your Pumpkin S’mores Cookies

I’d love to see your cookie creations! Snap a photo of your pumpkin s’mores masterpieces and tag me – nothing makes me happier than seeing folks enjoy this recipe as much as I do. Happy baking!

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