Pumpkin S'mores Cookies

Pumpkin S’mores Cookies

By | | Desserts

There’s something undeniably comforting about the flavors of pumpkin and s’mores—rich, gooey, and nostalgic. Now imagine combining them into one soft, chewy cookie that perfectly captures the essence of autumn. That’s exactly what these Pumpkin S’mores Cookies deliver. Packed with warm spices, melty chocolate, gooey marshmallows, and earthy pumpkin flavor, these cookies are a must-bake for fall and beyond.

Ingredients for Pumpkin S’mores Cookies

Here’s everything you’ll need to make these irresistible pumpkin s’mores cookies. The ingredients are divided into wet and dry components for easier preparation.

Dry Ingredients:

  • 2 cups (250g) all-purpose flour

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ½ tsp ground ginger

  • ¼ tsp ground cloves

  • ½ tsp salt

  • ¾ cup graham cracker crumbs (about 5 full sheets)

Wet Ingredients:

  • ½ cup (115g) unsalted butter, softened

  • ¾ cup (150g) brown sugar, packed

  • ¼ cup (50g) granulated sugar

  • ⅔ cup (160g) pumpkin puree (not pumpkin pie filling)

  • 1 large egg yolk

  • 1 tsp vanilla extract

Mix-ins:

  • ¾ cup mini marshmallows (plus extra for topping)

  • ¾ cup semi-sweet chocolate chips or chopped chocolate

  • ½ cup chopped milk chocolate or Hershey’s bars (optional, for authentic s’mores feel)

  • ¼ cup crushed graham crackers (for topping)

Required Kitchen Tools

To make this recipe smooth and mess-free, gather the following tools:

  • Mixing bowls (1 large, 1 medium)

  • Hand mixer or stand mixer

  • Measuring cups and spoons

  • Rubber spatula

  • Baking sheet(s)

  • Parchment paper or silicone baking mats

  • Cookie scoop (optional, for even sizing)

  • Cooling rack

Step-by-Step Instructions

Step 1: Prep the Oven and Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and ensures even baking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, salt, and graham cracker crumbs. Set aside.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes.

Step 4: Add the Pumpkin and Vanilla

Mix in the pumpkin puree, egg yolk, and vanilla extract. Beat until well combined. The batter may look a little separated, but that’s perfectly fine.

Step 5: Incorporate the Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—do not overmix.

Step 6: Fold in the S’mores Mix-ins

Using a rubber spatula, gently fold in the mini marshmallows, chocolate chips, and chopped milk chocolate. Reserve a few marshmallows and chocolate pieces to press on top of the cookies before baking.

Step 7: Shape the Cookies

Scoop dough balls using a cookie scoop or spoon (about 2 tablespoons each). Place them on the prepared baking sheet, leaving space between each cookie. Slightly flatten the tops and press reserved marshmallows and chocolate on top.

Step 8: Bake to Perfection

Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the tops are set but still soft. The cookies will continue to cook slightly on the hot tray after being removed.

Step 9: Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up and keeps the marshmallows intact.

Helpful Tips for Perfect Pumpkin S’mores Cookies

1. Drain Your Pumpkin Puree:
Pumpkin contains a lot of moisture, which can lead to overly cakey cookies. To avoid this, lightly blot your pumpkin puree with paper towels before adding it to the batter.

2. Don’t Overbake:
These cookies are best when they’re soft and chewy. Bake just until the edges are set; the centers will finish baking as they cool.

3. Chill the Dough (Optional):
If you have time, chilling the cookie dough for 30 minutes to 1 hour will enhance the flavor and prevent spreading.

4. Add Extra Marshmallows at the End:
For gooey, visible marshmallow tops, gently press a few extra marshmallows into the cookies immediately after they come out of the oven.

5. Storage Tips:
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a single layer in a zip-top bag for up to 2 months.

Approximate Nutritional Value (Per Cookie)

This is an estimated breakdown for one pumpkin s’mores cookie, assuming a batch yields around 20 cookies.

  • Calories: 210

  • Total Fat: 9g

  • Saturated Fat: 5g

  • Cholesterol: 20mg

  • Sodium: 105mg

  • Total Carbohydrates: 30g

  • Dietary Fiber: 1g

  • Sugars: 18g

  • Protein: 2g

Please note: actual nutritional values will vary depending on the exact brands and quantities used.

Why These Pumpkin S’mores Cookies Are a Must-Try

This recipe is more than just a fall dessert—it’s a fusion of seasonal comfort and campfire nostalgia. The warm spices from the pumpkin blend seamlessly with melty chocolate and gooey marshmallows, delivering a cookie that feels indulgent and familiar. Whether you’re baking for a Halloween gathering, Thanksgiving table, or just a cozy night in, these cookies offer the best of both worlds.

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