Pumpkin S’mores Cookies bring two favorites together: the warm spice of pumpkin season and the gooey joy of a campfire treat. They’re soft, slightly chewy, and loaded with chocolate, graham crunch, and melty marshmallow. The result feels nostalgic but fresh, like a fall bake that just makes sense.
If you love pumpkin bread and s’mores, this is your sweet spot. Bake them for a weekend treat, a fall gathering, or just because your kitchen could use some cinnamon in the air.
Ingredients
Method
- Blot the pumpkin: Spoon pumpkin puree onto a few paper towels and gently press to remove excess moisture. This step keeps the cookies chewy instead of cakey.
- Melt the butter: Melt unsalted butter and let it cool for 5–10 minutes until just warm, not hot. Warm butter helps the sugars dissolve slightly, improving chew.
- Mix wet ingredients: In a large bowl, whisk melted butter with brown and granulated sugar until glossy. Add egg yolk, blotted pumpkin, and vanilla. Whisk until smooth and combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice. If you’re mixing your own, use 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
- Bring it together: Add dry ingredients to wet and fold with a spatula until no flour streaks remain. The dough will be soft but not sticky.
- Fold in the fun: Gently mix in graham cracker pieces and chocolate. Save some chocolate to press into the tops later for bakery-style puddles.
- Chill the dough: Cover and refrigerate for 30–45 minutes. Chilling prevents spreading and deepens flavor.
- Preheat and prep: Heat the oven to 350°F (175°C). Line baking sheets with parchment. Lightly coat your hands with oil or water to handle the dough easily.
- Portion and top: Scoop 2-tablespoon balls and place on the sheet with space between. Press a few chocolate chunks on top. Bake for 8 minutes.
- Add marshmallows: Pull the tray out quickly and press 2–3 mini marshmallows into each cookie. Return to the oven and bake 3–5 more minutes, until edges are set and marshmallows are toasty.
- Round and finish: For neat edges, scoot a round cutter around each cookie while warm. Sprinkle with flaky sea salt if you like.
- Cool and set: Let cookies cool on the sheet for 10 minutes, then move to a rack. They firm up as they cool but stay soft inside.
What Makes This Special
These cookies start with a pumpkin-spiced dough that bakes up tender, not cakey, thanks to a few simple tricks. Graham cracker pieces add a satisfying crunch, while chocolate chunks bring that classic s’mores melt.
Mini marshmallows caramelize at the edges and turn gooey in the center. It’s a cookie that hits every texture: soft, chewy, crisp, and stretchy. Best of all, the flavors are balanced—sweet, cozy, and a little toasty.
Shopping List
- Unsalted butter (melted and slightly cooled)
- Brown sugar and granulated sugar
- Egg yolk (just the yolk helps avoid cakey texture)
- Pumpkin puree (not pumpkin pie filling)
- Vanilla extract
- All-purpose flour
- Baking soda and salt
- Pumpkin pie spice (or cinnamon + nutmeg + ginger)
- Graham crackers (broken into small pieces)
- Chocolate (semisweet or dark chocolate chips or chunks)
- Mini marshmallows
- Optional finish: flaky sea salt
How to Make It
- Blot the pumpkin: Spoon pumpkin puree onto a few paper towels and gently press to remove excess moisture.
This step keeps the cookies chewy instead of cakey.
- Melt the butter: Melt unsalted butter and let it cool for 5–10 minutes until just warm, not hot. Warm butter helps the sugars dissolve slightly, improving chew.
- Mix wet ingredients: In a large bowl, whisk melted butter with brown and granulated sugar until glossy. Add egg yolk, blotted pumpkin, and vanilla.
Whisk until smooth and combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice. If you’re mixing your own, use 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
- Bring it together: Add dry ingredients to wet and fold with a spatula until no flour streaks remain. The dough will be soft but not sticky.
- Fold in the fun: Gently mix in graham cracker pieces and chocolate.
Save some chocolate to press into the tops later for bakery-style puddles.
- Chill the dough: Cover and refrigerate for 30–45 minutes. Chilling prevents spreading and deepens flavor.
- Preheat and prep: Heat the oven to 350°F (175°C). Line baking sheets with parchment. Lightly coat your hands with oil or water to handle the dough easily.
- Portion and top: Scoop 2-tablespoon balls and place on the sheet with space between.
Press a few chocolate chunks on top. Bake for 8 minutes.
- Add marshmallows: Pull the tray out quickly and press 2–3 mini marshmallows into each cookie. Return to the oven and bake 3–5 more minutes, until edges are set and marshmallows are toasty.
- Round and finish: For neat edges, scoot a round cutter around each cookie while warm.
Sprinkle with flaky sea salt if you like.
- Cool and set: Let cookies cool on the sheet for 10 minutes, then move to a rack. They firm up as they cool but stay soft inside.
Keeping It Fresh
Store cooled cookies in an airtight container at room temperature for up to 3 days. Slip a small piece of bread into the container to keep them soft.
For longer storage, freeze baked cookies for up to 2 months; thaw at room temp. You can also freeze the portioned dough balls without marshmallows and bake from frozen, adding 1–2 extra minutes to the time.
Health Benefits
Pumpkin brings more than flavor. It’s rich in beta carotene, which your body converts into vitamin A for eye and immune health.
You’ll also get some fiber and potassium. Using dark chocolate adds a touch of antioxidants, and cinnamon may offer small metabolic perks. It’s still a treat, but there are a few built-in wins.
What Not to Do
- Don’t skip blotting the pumpkin. Extra moisture leads to puffier, cakier cookies.
- Don’t add marshmallows at the start. They’ll melt into sugar puddles and burn.
Mid-bake is the sweet spot.
- Don’t overmix the dough. Overworking develops gluten, which can make cookies tough.
- Don’t overcrowd the pan. Give cookies room to spread so edges can crisp slightly.
- Don’t overbake. Pull them when edges are set and centers look soft. They finish on the sheet.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend and certified GF graham crackers. Chill well; GF dough can be softer.
- Dairy-free: Swap in plant-based butter and dairy-free chocolate.
Check marshmallows for gelatin-free or vegan versions as needed.
- Spice swap: Prefer milder spice? Use just cinnamon and a pinch of nutmeg.
- Chocolate change-up: Try milk chocolate for classic s’mores vibes, or go dark for richer flavor. A mix of chips and chunks gives great texture.
- Big bakery style: Scoop 3-tablespoon portions and add a minute or two to the bake time.
Keep the mid-bake marshmallow step.
- Extra graham crunch: Stir in more graham pieces or press some onto the tops before baking.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling has added sugar and spices, which will throw off the dough’s moisture and sweetness. Use plain pumpkin puree for predictable results.
Why only an egg yolk and not a whole egg?
The yolk adds richness without extra water from the egg white.
That keeps the texture soft-chewy instead of cake-like.
My cookies spread too much. What happened?
Likely the dough was too warm or too wet. Make sure you blot the pumpkin, chill the dough, and measure flour accurately.
If needed, add 1–2 extra tablespoons of flour to the next batch.
How do I keep the marshmallows from melting away?
Add them mid-bake and press them gently into the surface. Avoid placing marshmallows too close to the pan edge where heat is strongest.
Can I make the dough ahead?
Yes. Chill the dough up to 48 hours.
Let it sit at room temperature for 15–20 minutes before scooping if it’s very firm. For frozen dough balls, bake from frozen and add a couple of minutes.
What’s the best chocolate to use?
Semisweet or dark chocolate chunks melt into glossy pools and balance the sweetness. A mix of chips and chopped bar chocolate gives the best texture.
Can I reduce the sugar?
You can cut total sugar by about 15–20% without major texture issues.
Any more and the cookies may dry out or spread less.
Do I need to toast the graham crackers first?
Not required, but lightly toasting crumbled pieces in a dry skillet for a minute or two intensifies the flavor and crunch.
How do I know they’re done?
Edges should look set and lightly golden, centers slightly underbaked, and marshmallows puffed and toasty. They’ll firm up as they cool.
In Conclusion
Pumpkin S’mores Cookies are the fall cookie you’ll want on repeat—comforting spice, gooey marshmallow, melty chocolate, and graham crunch in every bite. With a few simple steps like blotting the pumpkin and adding marshmallows mid-bake, you’ll get bakery-worthy results at home.
Keep a stash of dough in the freezer, and fresh, cozy cookies are only minutes away. Warm, nostalgic, and just a little bit toasty—these are hard to beat.
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