Pumpkin S’mores Cookies are the perfect treat for when you want a little taste of fall and a little campfire fun all in one bite. These cookies bring together the warm spices of pumpkin with gooey marshmallows and melty chocolate, all sandwiched between soft, chewy cookie layers. They’re a sweet, cozy twist on the classic s’mores everyone loves, made even better with pumpkin’s rich flavor.
I love making these cookies when the weather starts to cool down because they fill the house with that wonderful smell of pumpkin spice and toasted marshmallows. It’s like a little celebration of autumn without needing a campfire. One tip I have is to watch the marshmallows closely while they bake—they can go from perfectly toasted to too burnt quite fast, and you definitely want that soft, melty middle that makes these cookies so special.
These cookies are fantastic served with a warm drink like hot cocoa or chai tea, making them a cozy afternoon snack or a comforting dessert. I find that they bring a smile to everyone’s face, whether you’re sharing them around the kitchen table or packing a few in a lunchbox. They’re the kind of treat that feels like a small celebration in every bite, and I always look forward to making them again each fall.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, for a fresh pumpkin flavor and control over sweetness and spices. If unavailable, try homemade pumpkin puree or butternut squash puree for a similar taste.
Spices: Cinnamon, ginger, nutmeg, and cloves give these cookies their warm fall vibe. If you want, swap out cloves for allspice or pumpkin pie spice blend for convenience.
Chocolate: Semi-sweet chocolate chips work great here. You can use milk chocolate for a sweeter touch, or dark chocolate if you prefer a richer contrast to pumpkin’s sweetness.
Marshmallows: Mini marshmallows are best for that melty, gooey effect. You can swap for regular-sized ones by chopping them small, but mini gives a better even distribution.
Butter: Using softened unsalted butter helps control salt levels and gives your cookies a soft texture. You can substitute with salted butter if needed but reduce added salt slightly.
How Can I Toast Marshmallows Perfectly Without Burning Them?
To get marshmallows nicely toasted on top without burning, watch the timing carefully—12 to 15 minutes in a 350°F oven usually works well. Here are some tips:
- Press marshmallows gently onto the cookie dough; if they’re too deep, they may burn or melt through.
- Keep an eye during the last few minutes of baking—marshmallows brown fast.
- If your oven has a broiler, you can toast marshmallows briefly after baking but watch closely to avoid burning.
- Let cookies rest a few minutes before moving so marshmallows set and don’t fall off.
Equipment You’ll Need
- Baking sheets – for even baking and easy handling of your cookies.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup simple.
- Electric mixer – helps cream butter and sugars smoothly for fluffy cookie dough.
- Mixing bowls – use separate ones for wet and dry ingredients to keep things organized.
- Measuring cups and spoons – accurate measurements make a big difference in baking.
- Spoon or cookie scoop – for evenly sized cookie portions that cook evenly.
- Wire cooling rack – lets cookies cool properly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for white chocolate chips to add a creamier, sweeter touch.
- Add chopped pecans or walnuts for a nice crunch that pairs well with pumpkin’s softness.
- Mix in a teaspoon of espresso powder to deepen the chocolate flavor and add richness.
- Try using cinnamon graham cracker crumbs in the dough instead of some flour for extra s’mores flavor.
Pumpkin S’mores Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
For The Mix-Ins & Topping:
- 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
- 1 1/2 cups mini marshmallows
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 12–15 minutes to bake. Allow an additional 5 minutes for cooling. So, in total, plan for about 30 to 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make clean-up easier.
2. Make the Cookie Dough:
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then add the pumpkin puree, egg, and vanilla extract, mixing until everything is well combined.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and optional cloves.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients in the large bowl, mixing on low speed just until combined. Don’t overmix, or your cookies might turn out tough.
5. Add Chocolate and Marshmallows:
Gently fold in the chocolate chips and about 1 cup of mini marshmallows, saving the rest of the marshmallows to press on top before baking.
6. Shape and Bake:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few of the reserved mini marshmallows on top of each dough ball. Bake for 12–15 minutes, until the edges look set and the marshmallows on top are lightly toasted and golden.
7. Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy them warm for that gooey s’mores experience. Serve with your favorite fall drink and enjoy!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure it’s completely thawed and well drained before using to avoid extra moisture in your dough.
Can I Substitute Marshmallows?
You can use regular-sized marshmallows chopped into smaller pieces if you don’t have mini marshmallows, but mini ones melt more evenly and give a better texture.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking, which can actually improve the flavor and texture.
