Description

Soft, chewy pumpkin cookies packed with gooey marshmallows, chocolate chunks, and graham cracker pieces—these Pumpkin S’mores Cookies are the ultimate fall dessert for parties and cozy nights in.

Ingredients

Scale

1 cup (225g) unsalted butter, melted and cooled
1 cup (200g) brown sugar, packed
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 (or gluten-free blend with xanthan gum)
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
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)

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, eggs, and vanilla extract; whisk until fully combined.
In a separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
Fold in chocolate chunks, graham cracker pieces, and 3/4 cup mini marshmallows. Reserve remaining marshmallows for topping.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Press reserved marshmallows on top of each mound.
Bake for 12-14 minutes, until edges are set and tops are just golden. Centers will be soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Serve warm for gooey marshmallow centers. Store leftovers in an airtight container once cool.

Notes

For gluten-free cookies, use a blend with xanthan gum. Coconut oil can replace butter for dairy-free. Press marshmallows on top for gooey centers. Chill dough if too sticky. Cookies freeze well for up to 2 months. Let cookies cool completely before storing to avoid sogginess.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18
Sodium: 90
Fat: 8
Saturated Fat: 5
Carbohydrates: 32
Fiber: 1
Protein: 2

Keywords: pumpkin cookies, s'mores cookies, fall dessert, party cookies, easy pumpkin recipe, autumn baking, marshmallow cookies, chocolate chip cookies, graham cracker cookies