Pumpkin Smores Cookies Recipe – Easy Fall Dessert for Parties

Posted on August 24, 2025

The aroma of warm pumpkin and gooey marshmallow melting into chocolate chips—honestly, there’s nothing quite like it when the weather turns cool. I first whipped up these pumpkin s’mores cookies one chilly October afternoon after a failed attempt at traditional s’mores in my oven (let’s just say, things got a little smoky!). That little disaster sparked a delicious idea: Pumpkin s’mores cookies that bring together the best of fall flavors and the playful nostalgia of campfire treats.

You know, pumpkin cookies are already a fall favorite, but when you add graham cracker bits, chocolate chunks, and miniature marshmallows to the mix—it’s impossible not to fall in love. These cookies are soft, chewy, and just the right amount of gooey in the center (messy fingers are basically required). They’re perfect for family gatherings, holiday parties, or just baking up a batch to enjoy with a mug of cocoa by the fire.

I’ve baked this pumpkin s’mores cookies recipe more times than I can count, tweaking it each time for the ultimate texture and flavor. Whether you’re a seasoned baker or just want a fun weekend project, these cookies deliver on taste, ease, and pure fall comfort. Trust me, once you try these, you’ll be hooked—and your friends will be begging for the recipe. Pumpkin s’mores cookies are the treat you never knew you needed, but now absolutely can’t live without.

Why You’ll Love This Recipe

After baking and testing pumpkin s’mores cookies for family potlucks, bake sales, and cozy nights in, I can say with confidence: this is a game-changing cookie recipe. Here’s why these cookies are a must-make:

Quick & Easy: Ready in under 40 minutes, including cleanup—no chilling required, so you get instant fall goodness.
Simple Ingredients: Pumpkin puree, pantry staples, and classic s’mores components—no fancy shopping trips needed.
Perfect for Parties: These cookies look gorgeous on a dessert tray and taste even better. Great for Halloween, Thanksgiving, or any autumn celebration.
Crowd-Pleaser: Kids love the gooey marshmallows, adults adore the pumpkin spice twist, and everyone asks for seconds.
Unbelievably Delicious: Soft, chewy pumpkin cookie base loaded with chocolate, graham cracker, and marshmallow—each bite is pure comfort.

What makes my pumpkin s’mores cookies stand out? Blending the pumpkin puree with melted butter and a dash of cinnamon for maximum flavor (no bland cookies here!). I also use half mini marshmallows in the dough and half pressed on top, so you get that signature oozy marshmallow pull every time.

This recipe isn’t just another pumpkin cookie—it’s the ultimate mashup of fall and campfire nostalgia, with all the messiness and joy of s’mores, minus any burnt fingers. Plus, they’re pretty forgiving, even if you bake them a few minutes too long (I’ve done it more times than I’d like to admit). So go ahead—close your eyes after that first bite. It’s like autumn, childhood, and chocolate all rolled into one.

Ingredients Needed

Let’s talk ingredients! Pumpkin s’mores cookies use everyday staples, plus a few special s’mores add-ins. Here’s what you’ll need for one batch (about 18 cookies):

For the Cookie Dough:
- 1 cup (225g) unsalted butter, melted and cooled (adds richness)
- 1 cup (200g) brown sugar, packed (for chewiness)
- 1/2 cup (100g) granulated sugar
- 2/3 cup (160g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups (340g) all-purpose flour (substitute gluten-free blend if needed)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
S’mores Mix-ins:
- 1 1/2 cups (150g) mini marshmallows (divided)
- 1 cup (120g) semi-sweet chocolate chunks or chips
- 3/4 cup (80g) graham cracker pieces (broken into small chunks, not crumbs)

Notes & Substitutions:

For the butter, you can swap in coconut oil for a dairy-free version (use refined so it doesn’t taste coconutty).
Gluten-free flour blends work well—just make sure it includes xanthan gum for structure.
If you only have marshmallow fluff, swirl small dollops into the dough instead of mixing in marshmallows.
Dark chocolate chips give a richer taste; milk chocolate makes it sweeter. Use what you love!
I recommend Libby’s pumpkin puree for smooth texture, but any pure pumpkin will do. Homemade puree is fine—just drain excess liquid.
Honey graham crackers hold up best, but cinnamon grahams add extra spice.

You probably have most of these ingredients already. The magic comes from the combination—pumpkin puree makes these cookies super moist, while the graham crackers add crunch and marshmallows melt into gooey pockets of sweetness. The spices round everything out for that signature autumn vibe.

Equipment Needed

You don’t need fancy gear for pumpkin s’mores cookies, just reliable basics. Here’s what I use every time:

Baking sheets (standard rimmed, lined with parchment for easy cleanup)
Mixing bowls (one large, one medium)
Whisk and silicone spatula (for combining wet and dry separately)
Hand mixer or stand mixer (optional, but makes creaming sugar and butter a breeze)
Cookie scoop or tablespoon (for uniform cookies)
Wire cooling rack (so cookies set without getting soggy underneath)

If you don’t have a cookie scoop, two spoons work fine—just drop dough onto the sheet. I’ve used a plain old wooden spoon more times than I care to admit! For parchment paper, wax paper is a last-ditch substitute (but don’t bake with it—just use for cooling).

Pro tip: If your wire rack is rusty, a quick scrub with baking soda and water restores it nicely. Dollar store racks work in a pinch—no need for anything pricey. If you’re baking multiple batches, rotating pans halfway helps cookies bake evenly. Trust me, it makes a difference!

Preparation Method

Ready to bake? Follow these steps for perfect pumpkin s’mores cookies—soft, chewy, and packed with gooey goodness.

Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.
Mix Wet Ingredients: In a large bowl, whisk together 1 cup (225g) melted butter, 1 cup (200g) brown sugar, and 1/2 cup (100g) granulated sugar until smooth. Add 2/3 cup (160g) pumpkin puree, 2 eggs, and 2 teaspoons vanilla extract. Whisk until fully combined—mixture should look creamy and light orange.
Combine Dry Ingredients: In a separate bowl, stir together 2 3/4 cups (340g) flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Use a fork to break up any lumps.
Bring Together: Gradually add the dry mix to the wet ingredients, stirring gently with a spatula. (Don’t overmix—just enough to blend.) The dough will be soft but not runny.
Add S’mores Mix-ins: Fold in 1 cup chocolate chunks, 3/4 cup graham pieces, and 3/4 cup mini marshmallows. Reserve remaining marshmallows for topping. Dough should be chunky and slightly sticky.
Scoop & Shape: Use a cookie scoop or spoon to drop rounded tablespoons onto the prepared baking sheets, spacing about 2 inches (5cm) apart. Press a few reserved marshmallows gently on top of each mound—this gives that gooey s’mores finish.
Bake: Bake for 12-14 minutes, until edges are set and tops look just golden (the centers will be soft and slightly underdone). If your oven runs hot, check at 10 minutes—overbaking dries them out.
Cool: Let cookies cool on the baking sheet for 5 minutes. The marshmallows may puff up—don’t worry, they settle as they cool. Transfer to a wire rack to finish cooling.
Troubleshooting: If cookies spread too much, chill the dough for 20 minutes next time. If marshmallows burn, tuck them deeper into the dough or bake a minute less.
Enjoy! Serve warm for the ultimate gooey experience. Store leftovers in an airtight container once completely cool.

Personal tip: I like to bake one sheet at a time for even baking, rotating halfway through. If you want extra chocolate, sprinkle a few chips on top right as they come out of the oven. The cookies might look a little puffy at first, but they settle into perfect chewy rounds. And if your kitchen smells like cinnamon and toasted marshmallow, you did it right!

Cooking Tips & Techniques

Even the best bakers (me included!) have cookie mishaps. Here’s what I’ve learned from countless batches of pumpkin s’mores cookies:

Don’t Overmix: Once you add the dry ingredients, stir just until combined. Overmixing makes cookies dense and tough.
Watch Oven Temperature: Use an oven thermometer if possible—350°F (175°C) is best for soft centers and golden edges. My old oven used to run hot; I burned a batch before figuring it out!
Chill the Dough (If Needed): If your kitchen is warm or dough feels too sticky, pop it in the fridge for 15-20 minutes. It helps cookies hold their shape.
Marshmallow Placement: Press mini marshmallows on top, not just inside, for gooey centers and toasted tops. If they brown too quickly, cover with foil for the last minute.
Batch Baking: Bake one sheet at a time. Crowding the oven can lead to uneven cookies—trust me, I’ve tried to rush it and regretted it!
Multitasking: While the first batch bakes, scoop the next round. That way, you’ll have fresh cookies coming out every few minutes.
Consistency: Using a cookie scoop helps keep cookies uniform, which means they bake evenly. If you don’t have one, eyeball it, but try for similar sizes.

My biggest lesson? Don’t panic if marshmallows melt into funny shapes or the cookies look a little rustic. That’s part of their charm! Also, let cookies cool completely before storing—otherwise, they’ll get soggy. These tips will have your pumpkin s’mores cookies coming out bakery-level every time.

Variations & Adaptations

One of the best things about pumpkin s’mores cookies? How adaptable they are. Here are a few fun ways to make them your own:

Gluten-Free: Use your favorite gluten-free flour blend (with xanthan gum). I’ve made these with Bob’s Red Mill and they turn out just as chewy.
Dairy-Free: Swap butter for coconut oil and use dairy-free chocolate chips. Vegan marshmallows (like Dandies) work perfectly.
Spiced-Up: Add extra pumpkin spice or even a pinch of cayenne for warmth. Cinnamon graham crackers boost the flavor.
Fall Flavors: Stir in dried cranberries or chopped pecans for a seasonal twist—great for Thanksgiving.
Different Cooking Methods: Make “cookie bars” by pressing dough into a parchment-lined pan and baking for 20-25 minutes; cut into squares once cool.
Nut-Free Version: Skip any nuts and check your chocolate chips and marshmallows for possible allergens.

My personal favorite? Adding a handful of butterscotch chips with the chocolate. The combo gives a caramel-like depth that’s ridiculously good. You can adjust the spice level up or down, swap pumpkin for sweet potato puree, or toss in a few extra graham crackers for crunch. Whatever you try, these cookies are forgiving—and just plain fun to experiment with!

Serving & Storage Suggestions

Pumpkin s’mores cookies taste best warm, right out of the oven, when the marshmallow is at peak gooeyness. I love serving them piled on a rustic platter, dusted lightly with cinnamon sugar. Pair with hot cocoa, apple cider, or even a pumpkin spice latte for a true fall treat.

If you’re prepping for a party, display cookies on a tiered stand with extra marshmallows scattered around. For dessert boards, nestle these cookies among fresh fruit and chocolate squares.

Storage is easy: Once completely cool, place cookies in an airtight container. They’ll keep at room temperature for up to 3 days or in the fridge for 5-6 days. For longer storage, freeze cookies in layers between parchment paper (up to 2 months). To reheat, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for a few minutes—just enough to revive the marshmallow magic.

Fun fact: The flavors get even better after a day, as the spices mellow and the pumpkin keeps them moist. Just watch out—marshmallows may get a bit chewy after refrigeration, but a quick zap brings them back to life!

Nutritional Information & Benefits

Each pumpkin s’mores cookie (based on a batch of 18) has roughly:

Calories: 210
Fat: 8g
Carbs: 32g
Protein: 2g
Sugar: 18g

Pumpkin puree adds a dose of vitamin A, fiber, and antioxidants, making these cookies a slightly healthier option than standard chocolate chip cookies. Using dark chocolate can boost antioxidant content, and swapping in whole-wheat flour adds more fiber. If you’re watching allergens, be sure to check marshmallow and graham cracker ingredients for gluten or dairy traces.

From a wellness perspective, I love that these cookies offer a seasonal treat with real pumpkin and cozy spices—no artificial flavors needed. They’re not exactly health food, but hey, they’re a pretty tasty way to sneak in a veggie!

Conclusion

If you’re searching for the perfect fall cookie, pumpkin s’mores cookies are it—soft, chewy, gooey, and packed with cozy flavor. They’re easy to make, super forgiving, and just plain fun to share (or hoard—you do you!). Whether you’re baking for a party or just a Friday night in, these cookies hit every nostalgic note.

Honestly, I love this recipe because it’s messy, joyful, and never fails to get people talking. Feel free to swap in your favorite mix-ins or adjust the spices; pumpkin s’mores cookies are all about making fall memories. I’d love to hear how yours turn out—drop a comment below, share your photos, or tell me your wildest cookie variation!

So go ahead, grab your whisk and pumpkin puree, and get baking. You’re about to make the best fall dessert ever. Happy baking, friends!

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling has added sugar and spices which can throw off the recipe balance. Stick with pure pumpkin puree for the best results.

How do I keep the marshmallows from melting away?

Press half the marshmallows on top of the dough just before baking. This helps them toast and stay gooey on the surface rather than disappearing inside.

Can I make the dough ahead of time?

Absolutely! Store raw dough in the fridge for up to 24 hours. Let it come to room temperature before scooping and baking.

What if I don’t have graham crackers?

You can substitute digestive biscuits or vanilla wafers. The texture will change slightly but the cookies will still taste great.

Can I freeze pumpkin s’mores cookies?

Yes—freeze baked cookies in layers between parchment paper for up to 2 months. Thaw at room temp or warm briefly in the oven for best texture.

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