Pumpkin s’mores cookies are exactly what they sound like—soft, chewy pumpkin spice cookies packed with chunks of graham crackers, melty chocolate chips, and gooey marshmallows.
They’re cozy, sweet, and just a little toasty from the marshmallows.
These cookies are everything we love about fall and s’mores, all in one bite.
What You’ll Need
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup crushed graham crackers (roughly 3 full sheets)
Why I Love This Recipe
This cookie recipe is one I always come back to when I want something warm, a little nostalgic, and full of fall vibes.
The pumpkin makes the cookie soft and cakey but not overly sweet. Then the graham crackers give it a light crunch, the chocolate chips melt into pockets of goodness, and the marshmallows toast just slightly in the oven. It’s like a campfire treat got a cozy fall upgrade.
- The textures are amazing—soft, gooey, a little crispy
- You only need one bowl—easy cleanup
- Pumpkin + s’mores = match made in cookie heaven
- Perfect for potlucks, fall parties, or anytime baking
Makes: 12–14 cookies
Total Time: 30 minutes
Macros per cookie (approximate):
Calories: 180
Protein: 2g
Carbs: 24g
Fat: 8g
Fiber: 1g
Sugar: 14g
Why This Recipe Works (Quick Science)
Pumpkin adds moisture, so using just an egg yolk (not a whole egg) helps keep the cookies from getting too cakey. The melted butter makes the texture chewy. Brown sugar adds deeper flavor and moisture. Graham crackers act as both flavor and structure. The baking soda and powder work together to lift the heavy pumpkin dough so the cookies don’t spread too much and stay thick and soft.
Pro Tips
- Let the melted butter cool slightly before mixing—this helps the dough hold together better
- Don’t overmix the dough after adding flour—just stir until no flour streaks remain
- Chill the dough for 20 minutes if it feels too sticky
- Press a few marshmallows and chocolate chips on top of each cookie before baking for that bakery-style look
- Bake until the edges are set but the centers are still soft—don’t overbake
Tools You’ll Need
- Mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
Substitutions and Variations
- Use dark chocolate chips or chunks instead of semi-sweet
- Swap marshmallows for marshmallow bits (less mess but same taste)
- Use cinnamon if you don’t have pumpkin pie spice
- Gluten-free flour blend works 1:1 for a GF version
- Try butterscotch chips or white chocolate for a twist
Make Ahead Tips
You can make the dough ahead and chill it up to 48 hours. Just scoop and bake when ready.
Baked cookies can be frozen for up to 3 months.
Instructions
Step 1: Mix Wet Ingredients
In a large bowl, whisk together 1/2 cup melted butter, 1/2 cup canned pumpkin puree, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1 egg yolk until smooth.
Step 2: Add Dry Ingredients
Add 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Stir until just combined.
Step 3: Fold in Mix-Ins
Gently fold in 1/2 cup semi-sweet chocolate chips, 1/2 cup mini marshmallows, and 1/2 cup crushed graham crackers.
Step 4: Scoop and Shape
Scoop dough into 2-tablespoon-sized balls onto a parchment-lined baking sheet. Lightly press a few extra marshmallows and chocolate chips on top.
Step 5: Bake
Bake at 350°F for 10–12 minutes, until edges are just set and marshmallows are golden.
Step 6: Cool and Enjoy
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tips for Leftovers and Storage
Store leftover cookies in an airtight container at room temperature for up to 4 days.
To keep marshmallows soft, put a slice of bread in the container.
You can also freeze baked cookies—wrap individually and store in a zip bag for up to 3 months.
Common Mistakes
- Using pumpkin pie filling instead of puree—too sweet and too wet
- Not cooling butter—hot butter can melt the sugars and make cookies greasy
- Overbaking—these cookies should look a little soft in the center when you pull them out
- Overmixing the dough—this makes cookies tough
What to Serve With
- A cold glass of milk
- Pumpkin spice latte or hot cocoa
- Scoop of vanilla or cinnamon ice cream
- Fresh apple cider
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not too watery. Blot with paper towels if needed.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend and gluten-free graham crackers.
Can I freeze the dough?
Yes, scoop dough onto a baking sheet, freeze, then store in a bag. Bake straight from frozen—just add 1–2 minutes.
Wrap-Up
These pumpkin s’mores cookies are warm, cozy, and full of everything you love about fall baking. They’re super simple and always a hit. Give them a try, then come back and leave a comment to let me know how they turned out or if you have any questions!
