Ingredients
Equipment
Method
Step 1: Cream butter and sugars
- In a large bowl, beat softened butter with brown sugar and granulated sugar until fluffy (about 2 minutes).
Step 2: Add wet ingredients
- Mix in pumpkin puree, egg, and vanilla extract until smooth.
Step 3: Combine dry ingredients
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
Step 4: Make the cookie dough
- Gradually mix dry ingredients into the wet mixture until just combined. If using orange food coloring, add it now.
Step 5: Fold in s’mores mix-ins
- Gently fold in crushed graham cracker chunks, chocolate chips, and ¾ cup mini marshmallows (reserving some marshmallows for topping).
Step 6: Scoop and shape
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop cookie dough into balls (about 2 tbsp each) and place 2 inches apart. Press a few extra marshmallows and chocolate chips on top of each dough ball.
Step 7: Bake
- Bake for 10–12 minutes, or until edges are golden and marshmallows are melty.
Step 8: Cool and serve
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm for the ultimate gooey s’mores experience.
Notes
🧊 Storage & Reheating
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months. Thaw at room temperature.
Reheat in the microwave for 10 seconds for gooey marshmallows.
🥄 Variations
S’mores Bars: Press dough into a 9x13-inch pan and bake as cookie bars.
White Chocolate S’mores: Swap chocolate chips for white chocolate.
Nutty S’mores: Add chopped pecans or walnuts.
Spooky Version: Use Halloween sprinkles or candy eyeballs on top.
Campfire Style: Sandwich a toasted marshmallow between two cookies.
❓ 10 FAQs
Why use pumpkin puree in cookies? – It adds moisture, flavor, and a chewy texture.
Can I use pumpkin pie filling instead? – No, it’s too sweet and spiced. Stick with plain puree.
Do I need to chill the dough? – Not required, but chilling 30 minutes helps control spreading.
How do I keep marshmallows from melting too much? – Reserve some to press on top right before baking.
Can I make them gluten-free? – Yes, use gluten-free flour and graham crackers.
Can I make them ahead? – Yes, dough can be refrigerated for up to 48 hours before baking.
What chocolate works best? – Semi-sweet chips or chopped dark chocolate balance the sweetness.
Can I double the recipe? – Absolutely, great for parties.
Why are my cookies cakey? – Using the whole egg with pumpkin adds moisture; avoid overmixing.
Are they kid-friendly? – Yes, kids will love both making and eating them!
🏁 Conclusion
Pumpkin S’mores Cookies are the perfect cozy twist on a classic campfire treat. With pumpkin spice, gooey marshmallows, crunchy graham crackers, and melty chocolate, each bite tastes like fall and childhood nostalgia rolled into one. They’re festive enough for Halloween parties, fun for family baking days, and easy enough for beginners. Bake a batch, pour some hot cider, and enjoy the sweet, gooey magic of autumn.
Pumpkin S’mores Cookies are the perfect cozy twist on a classic campfire treat. With pumpkin spice, gooey marshmallows, crunchy graham crackers, and melty chocolate, each bite tastes like fall and childhood nostalgia rolled into one. They’re festive enough for Halloween parties, fun for family baking days, and easy enough for beginners. Bake a batch, pour some hot cider, and enjoy the sweet, gooey magic of autumn.