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Pumpkin S’mores Homemade Cookies Recipe for Fall Baking Fun

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keywords: christmas cookies, Cookies And Cream Frappuccino, homemade cookies, Homemade tea recipes, recipe for cookies, recipes for cookies, summer cookies
Servings: 24 cookies
Author: Eleanor

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

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
  3. Mix in the pumpkin puree and vanilla extract until well combined.
  4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry mixture to the wet mixture and stir until just combined.
  6. Fold in graham cracker crumbs, mini marshmallows, and chocolate chunks.
  7. Scoop cookie dough onto the baking sheets using a medium cookie scoop or tablespoon.
  8. Bake for 10-12 minutes or until the edges are set but the centers are soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

The cookies will look a little soft in the center when you take them out—don’t worry, they firm up as they cool. Also, feel free to swap in chocolate chips if that’s what you have. Dark chocolate chunks make them even more grown-up (if you’re into that sort of thing).