Name: Pumpkin S'mores Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American / Fall
Ingredients: unsalted butter, softened; brown sugar; granulated sugar; pumpkin puree (not pumpkin pie filling); egg yolk (or egg, depending on variation); vanilla extract; all‑purpose flour; baking soda (and sometimes baking powder); salt; pumpkin pie spice (and optional cinnamon, nutmeg); chocolate chips or chunks; mini marshmallows (or marshmallow halves); crushed graham crackers

Jump to Recipe·Leave a Review

Pumpkin S’mores Cookies are my favorite mashup of cozy fall flavor and classic campfire nostalgia. These cookies are soft, spiced, and filled with gooey chocolate, melty marshmallows, and bits of graham cracker that take the pumpkin cookie to a whole new level.

Why You’ll Love This Recipe

I love how these cookies combine everything I crave in the cooler months—pumpkin spice, soft-baked texture, and gooey pockets of sweetness. The graham cracker gives them a little crunch, while the chocolate and marshmallow swirl into something that feels both fun and familiar. They’re great for fall gatherings or just a night in with something warm and sweet. Pumpkin S'mores Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Brown sugar
Granulated sugar
Pumpkin puree
Egg yolk
Vanilla extract
All-purpose flour
Baking soda
Salt
Pumpkin pie spice
Cinnamon
Chocolate chips or chunks
Mini marshmallows
Crushed graham crackers

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I cream together the butter, brown sugar, and granulated sugar until light and fluffy.
I mix in the pumpkin, egg yolk, and vanilla extract until smooth.
In a separate bowl, I whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.
I combine the dry and wet ingredients, mixing until a soft dough forms.
I fold in chocolate chips, mini marshmallows, and crushed graham crackers.
I scoop the dough onto the baking sheet, leaving space between each cookie.
I bake for 10–12 minutes, just until the edges are set but the centers are soft.
I let them cool for a few minutes before transferring them to a rack—they’ll firm up as they cool.

Servings and timing

Makes: About 20 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Variations

Sometimes I add a few extra marshmallows on top before baking for an extra gooey look. I’ve also used dark chocolate chunks instead of chips for a richer flavor. For a more rustic vibe, I press a small piece of graham cracker right on top before baking.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. If I want to bring them back to life, I warm one in the microwave for about 10 seconds—it softens the cookie and melts the chocolate just enough. Pumpkin S'mores Cookies

FAQs

Can I use canned pumpkin?

Yes, I always use canned pumpkin puree—not pumpkin pie filling. It gives the right texture and flavor.

Will the marshmallows melt into the cookie?

Some do, and that’s part of the charm. I like to add a few on top to make sure I get that gooey look.

Can I freeze the dough?

Absolutely. I scoop the dough into balls and freeze them, then bake straight from frozen—just add an extra 1–2 minutes.

What kind of chocolate works best?

I like semi-sweet or dark chocolate chunks, but milk chocolate works if I want a more classic s’mores feel.

How do I keep them soft?

The pumpkin keeps them soft naturally, but I make sure not to overbake. I take them out when they still look slightly underdone in the center.

Conclusion

Pumpkin S’mores Cookies are everything I love about fall baking in one warm, gooey, chocolate-filled bite. They’re soft, flavorful, and packed with textures that make every bite better than the last.