Pumpkin S’mores Cookies are one of my favorite fall-inspired treats. I love how they bring together the gooey sweetness of classic s’mores with the cozy, spiced flavor of pumpkin. Each cookie has a soft pumpkin base filled with melty chocolate, toasty marshmallows, and graham cracker crunch—it’s like autumn and summer coming together in one delicious bite.

Why You’ll Love This Recipe

I enjoy this recipe because it takes the nostalgic flavors of s’mores and gives them a seasonal twist. The pumpkin makes the cookies soft and moist, while the warm spices add a comforting flavor. I also like how each bite has a little bit of everything—chocolate, marshmallow, and graham cracker—for a perfectly balanced cookie.

Ingredients

For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Mix-ins and Toppings:
1/2 cup semisweet chocolate chips or chunks
1/2 cup mini marshmallows
1/2 cup crushed graham crackers

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough:
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.
I add the pumpkin puree, egg yolk, and vanilla, mixing until smooth.
In a separate bowl, I whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
I slowly stir the dry ingredients into the wet ingredients until combined.

Add Mix-ins:
I fold in chocolate chips, marshmallows, and crushed graham crackers, saving a few for topping.

Bake:
I scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
I press a few extra marshmallows and chocolate chunks on top of each cookie.
I bake for 10–12 minutes, until the edges are set but the centers are still soft.
I let the cookies cool slightly before serving so the marshmallows stay gooey.

Servings and Timing

This recipe makes about 18 cookies. Prep time is 15 minutes, and bake time is 12 minutes, so they’re ready in under 30 minutes.

Variations

I like to:

• Use white chocolate chips for a sweeter twist.

• Swap graham crackers with crushed gingersnaps for extra spice.

• Drizzle melted chocolate on top after baking for a more indulgent finish.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. To reheat and enjoy that gooey s’mores texture again, I microwave one cookie for about 10 seconds before eating.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before baking.

Can I freeze Pumpkin S’mores Cookies?

Yes, I freeze baked cookies or unbaked dough balls for up to 2 months and bake or reheat when needed.

Do I need to toast the marshmallows first?

No, they toast perfectly in the oven while the cookies bake.

Can I make these cookies gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend and use gluten-free graham crackers.

Can I use fresh pumpkin instead of canned?

Yes, but I make sure it’s well-puréed and drained so the dough doesn’t get too wet.

Conclusion

Pumpkin S’mores Cookies are a cozy, gooey, and chocolatey treat that I love baking in the fall. They capture the best parts of classic s’mores while adding the softness and spice of pumpkin. Perfect for sharing at gatherings, packing in lunchboxes, or enjoying warm from the oven, these cookies are always a seasonal favorite.