Introduction

These Pumpkin S’mores Cookies capture the cozy flavors of fall with a delightful blend of pumpkin, warm spices, chocolate, graham crackers, and marshmallows. Perfect for chilly afternoons or festive gatherings, they offer a delicious twist on traditional s’mores in a soft, chewy cookie form.

Pumpkin Smores Cookies: A Delicious Fall Treat Recipe - Recipe Image

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 (15 ounce) can pumpkin puree
3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup graham cracker crumbs
½ cup mini marshmallows

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Stir in the pumpkin puree until fully incorporated into the dough.
Step 7: Gently fold in the chocolate chips, graham cracker crumbs, and mini marshmallows.
Step 8: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are golden brown and the centers remain slightly soft. Keep a close eye on them during the last few minutes.
Step 10: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey marshmallows, press a few additional mini marshmallows onto the cookies right after baking while still warm.
Try adding chopped toasted pecans or walnuts for a crunchy texture.
Use white chocolate chips for a sweeter, creamier variation.
If you prefer a stronger spice flavor, increase the cinnamon and cloves slightly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep marshmallows soft, place a slice of bread in the container to retain moisture. Reheat cookies gently in the microwave for 10-15 seconds to enjoy warm, melty centers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because canned pumpkin pie filling contains added spices and sweeteners that may alter the cookie’s flavor and texture.

Can I freeze these cookies?

Yes, you can freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature and warm slightly before serving if desired.

Pumpkin Smores Cookies: A Delicious Fall Treat Recipe

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Pumpkin S’mores Cookies combine the warm spices of fall with the beloved flavors of campfire s’mores. These soft, chewy cookies feature pumpkin puree and a blend of cinnamon, ginger, and cloves, with gooey marshmallows, chocolate chips, and crunchy graham cracker crumbs baked in. Perfect for a cozy autumn treat or festive gatherings.

Author: Dana
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: Approximately 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 (15 ounce) can pumpkin puree

Dry Ingredients

3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt

Mix-ins

1 cup semi-sweet chocolate chips
1 cup graham cracker crumbs
½ cup mini marshmallows

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and allow for even baking.
Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cookies.
Add Eggs and Vanilla: Beat in the eggs one at a time to ensure thorough incorporation, then stir in the vanilla extract for added flavor. Scrape down the sides of the bowl to mix everything evenly.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt for a balanced spice profile.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overmixing, which can toughen the cookies.
Add Pumpkin Puree: Fold the pumpkin puree into the dough until it is fully incorporated, giving the cookies their moist, tender texture and signature fall flavor.
Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips, graham cracker crumbs, and mini marshmallows, distributing them evenly throughout the dough for a perfect s’mores experience.
Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake: Bake the cookies for 10-12 minutes or until the edges turn golden brown and the centers remain slightly soft. Keep an eye on the cookies in the last few minutes to avoid overbaking.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps them set and prevents breakage.

Notes

Use fresh pumpkin puree, not pumpkin pie filling, for best results.
Mini marshmallows provide the classic s’mores gooeyness; do not substitute with regular size marshmallows as they may not distribute evenly.
For softer cookies, do not overbake; the centers should remain slightly soft when removed from oven.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Can be frozen before or after baking for longer storage. Thaw thoroughly before serving.

Keywords: Pumpkin cookies, S’mores cookies, Fall treats, Pumpkin spice, Holiday desserts, Chocolate chip cookies