These homemade cookies are my go-to when I want something gooey, chocolatey, and just a bit cozy. They taste like a fall campfire got baked into a cookie—and that’s a good thing. With a soft pumpkin base, melted chocolate chunks, and gooey marshmallows, they hit all the right notes. I first whipped up a batch on a chilly Sunday afternoon when the leaves were turning, and let me tell you—they didn’t even last 24 hours. There’s something about the warm cinnamon and graham cracker crunch paired with melty bits of chocolate that makes these cookies impossible to resist. If you’re into recipes for cookies that feel like a hug in dessert form, or you want something different from your usual christmas cookies, this one checks every box. Whether you’re sipping Homemade tea recipes in summer or craving dessert after a Cookies And Cream Frappuccino, these pumpkin s’mores cookies are ready to make you smile.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin S’mores Cookies Recipe
- 3) Ingredients for Pumpkin S’mores Cookies
- 4) How to Make Pumpkin S’mores Cookies
- 5) Tips for Making Pumpkin S’mores Cookies
- 6) Making Pumpkin S’mores Cookies Ahead of Time
- 7) Storing Leftover Pumpkin S’mores Cookies
- 8) Try these Dessert recipes next!
- 9) Pumpkin S’mores Cookies Recipe
- 10) Nutrition
1) Key Takeaways
- You only need one bowl and one baking sheet to make these gooey cookies.
- The texture is soft and chewy with crispy golden edges and melty pockets of chocolate.
- They freeze well and work great for make-ahead desserts for fall or holiday gatherings.
- They blend the flavor of pumpkin pie with the fun of a backyard s’more.
2) Easy Pumpkin S’mores Cookies Recipe
Cookies that taste like campfires and sweater weather? Yes, please. These pumpkin s’mores cookies bring everything cozy together—pumpkin, spice, marshmallow, and melty chocolate—all in one little homemade cookie. And the best part? You don’t have to mess with any sticks or open flames.
I like to bake a batch when I want to fill the house with something sweet and warm. These are homemade cookies that lean into everything good about fall without trying too hard. They’re soft but not cakey, gooey but not a mess to eat, and they hold their shape without losing that s’mores magic.
From summer cookies to your best-ever christmas cookies tray, they belong in every season. I made these one weekend with my kids, and let’s just say, the pan didn’t cool before half of them disappeared. If you’ve ever wished your favorite recipe for cookies had a hint of pumpkin spice and campfire memories baked in, here’s your answer.
3) Ingredients for Pumpkin S’mores Cookies
Unsalted Butter: Softened butter helps everything mix smoothly and brings a rich, creamy texture. Let it sit out until it gives slightly when pressed.
Brown Sugar & White Sugar: This mix gives you both deep flavor and crisp edges. Brown sugar brings the chew, and white sugar adds sweetness and helps the cookies set.
Pumpkin Puree: Not pumpkin pie filling—pure pumpkin. It adds moisture, flavor, and a subtle orange glow that screams fall.
Vanilla Extract: A splash of vanilla rounds out the flavors and makes your kitchen smell like something special is happening.
All-Purpose Flour: Good structure comes from a balanced flour base. Spoon it into your measuring cup and level it off for accuracy.
Baking Soda: This keeps the cookies from falling flat and helps them puff just enough.
Salt: Just a bit to bring out all the sweet notes and balance things out.
Cinnamon, Nutmeg, Ginger: These spices carry that homemade cookie warmth straight to your taste buds. Nothing overpowering—just enough to notice.
Graham Cracker Crumbs: A soft crunch and subtle graham flavor help tie the s’mores theme together.
Mini Marshmallows: These little guys puff and caramelize as the cookies bake, giving you that gooey surprise in every bite.
Chocolate Chunks: I like mine big. They melt better and give that classic s’mores pull. Chips work in a pinch, but chunks really make a difference.
4) How to Make Pumpkin S’mores Cookies
Step 1. Preheat the oven to 375°F. Line your baking sheets with parchment paper so clean-up is easy and your cookies lift right off.
Step 2. In a large mixing bowl, cream the butter with both sugars until the mix looks fluffy and pale. You can use a hand mixer or good old elbow grease.
Step 3. Stir in the pumpkin puree and vanilla. The batter may look a little loose, but it comes together once you add the dry ingredients.
Step 4. In another bowl, whisk your flour, baking soda, salt, cinnamon, nutmeg, and ginger. Slowly add the dry mixture to your wet ingredients and mix until just combined.
Step 5. Fold in the graham crumbs, mini marshmallows, and chocolate chunks. Try not to overmix—we want those gooey bits to stay whole.
Step 6. Use a medium cookie scoop or heaping tablespoon to drop dough onto the baking sheets, leaving space for spreading.
Step 7. Bake for 10–12 minutes or until edges look golden and the centers are just set. Don’t overbake—let the marshmallows get golden but not burned.
Step 8. Cool for 5 minutes on the pan before moving them to a wire rack. This helps the cookies firm up without overcooking.
5) Tips for Making Pumpkin S’mores Cookies
If your dough feels too soft, pop it in the fridge for 30 minutes before baking. A slightly chilled dough will hold its shape better.
Mini marshmallows can ooze or burn on the pan. I try to tuck them inside the dough balls when I scoop to protect them a bit. They still melt, but it keeps them gooey instead of crunchy.
For an extra layer of flavor, sprinkle sea salt on top just before baking. It takes the sweet edge off and adds a little bakery-style flair.
6) Making Pumpkin S’mores Cookies Ahead of Time
You can prep the dough ahead of time and keep it chilled for up to three days. Just scoop and bake when the craving hits. No need to bring it fully to room temp first, just give it a minute or two out of the fridge.
If you want to freeze, scoop dough balls onto a tray and freeze until solid. Then toss them into a zip bag and freeze for up to two months. Bake straight from frozen—just add a couple extra minutes in the oven.
This works well for make-ahead dessert trays. I often bake one tray and freeze the rest to have fresh-baked cookies whenever I want, with almost no effort.
7) Storing Leftover Pumpkin S’mores Cookies
Store any cooled cookies in an airtight container on the counter. They’ll stay soft for three to four days. If you want them even chewier, toss a slice of bread in with them. Weird trick, but it works.
To keep them longer, refrigerate for up to a week. You can microwave them for 10 seconds to bring the gooeyness back to life. It’s worth the few seconds every time.
Or freeze them after baking. I wrap mine in pairs and toss them in the freezer. Pop one in a lunchbox or microwave from frozen for a warm homemade cookie on the go.
8) Try these Dessert recipes next!
9) Pumpkin S’mores Cookies Recipe
Pumpkin S’mores Homemade Cookies Recipe for Fall Baking Fun
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups mini marshmallows
- 2 cups chocolate chunks
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Mix in the pumpkin puree and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry mixture to the wet mixture and stir until just combined.
- Fold in graham cracker crumbs, mini marshmallows, and chocolate chunks.
- Scoop cookie dough onto the baking sheets using a medium cookie scoop or tablespoon.
- Bake for 10-12 minutes or until the edges are set but the centers are soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10) Nutrition
Serving Size: 1 cookie | Calories: 145 | Sugar: 12g | Sodium: 80mg | Fat: 7g | Saturated Fat: 4g | Carbohydrates: 20g | Fiber: 1g | Protein: 1g | Cholesterol: 15mg
Written by Eleanor of Eleanor Cooks
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