Pumpkin S’mores Cookies Recipe

If autumn’s chill makes you crave cozy treats and s’mores hold a special place in your heart, you’re about to fall in love with Pumpkin S’mores Cookies. Imagine everything you adore about gooey campfire s’mores and warm, spiced pumpkin treats fused into one irresistible, soft-baked cookie. Every bite is packed with the earthy sweetness of pumpkin, rich chocolate, melty marshmallows, and a hint of graham cracker crunch—delivering all the nostalgia of fall in every mouthful!

this Recipe

Ingredients You’ll Need

This recipe comes together with simple, pantry-friendly ingredients, each one playing a key role. From pure pumpkin to classic chocolate and pillowy marshmallows, every component serves a purpose in creating the perfect taste, texture, and color for these ultra-comforting Pumpkin S’mores Cookies.

• Pumpkin puree: For natural moistness and subtle earthy sweetness—make sure it’s pure pumpkin, not pie filling.
• Brown sugar: Adds depth of flavor and ensures deliciously chewy cookies.
• Granulated sugar: Offers classic sweetness and helps the edges crisp just a bit.
• Unsalted butter: Gives richness and that irresistible cookie aroma—room temperature is key for easy mixing.
• Egg yolk: Binds and enriches the dough (pumpkin replaces some egg but this extra yolk amps up texture).
• Vanilla extract: Highlights both the pumpkin spice and chocolate flavors—you’ll taste the difference.
• All-purpose flour: The backbone for perfect structure and soft bite.
• Baking soda: Lifting agent to give your cookies a gentle rise.
• Salt: Brings out all the other flavors and balances the sweetness.
• Pumpkin pie spice: Cinnamon, ginger, nutmeg, and cloves add warm, cozy flavor in every bite.
• Semi-sweet chocolate chunks or chips: S’mores aren’t the same without melty chocolate pools!
• Mini marshmallows: For that classic gooey s’mores experience right inside the cookies.
• Graham cracker pieces: Provide crunch and that signature toasty flavor—don’t skip them!

How to Make Pumpkin S’mores Cookies

Step 1: Cream Together the Wet Ingredients

Start by beating the room-temperature butter, brown sugar, and granulated sugar together until light, fluffy, and fully combined—think of this as the foundation for perfect texture. Add in your pumpkin puree, egg yolk, and vanilla extract, mixing just until everything’s smooth. This step infuses your cookies with moistness and that unmistakable pumpkin aroma.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Incorporating the dry ingredients ensures that every cookie is evenly spiced and rises to baking perfection. Don’t skimp on the spices—the blend will make your kitchen smell like a fall wonderland!

Step 3: Bring the Dough Together

Slowly add the dry mixture to the wet, gently mixing until just combined. Overmixing will make the cookies tough, so be gentle. Once your dough comes together, stir in chocolate chunks, mini marshmallows, and graham cracker pieces, folding until everything is evenly distributed. Each spoonful should look like a mini s’mores explosion.

Step 4: Chill the Dough

Here’s a secret for thicker, chewier cookies: Chill the dough in the fridge for at least 30 minutes. This gives the flour time to hydrate and helps the cookies keep their shape instead of spreading too much. The wait is totally worth it!

Step 5: Bake to Perfection

Preheat your oven and line baking sheets with parchment paper. Scoop rounded balls of dough, leaving plenty of space between each one—these are loaded Pumpkin S’mores Cookies, after all! Bake until the edges are golden and the centers look just set. Don’t overbake; the magic’s in that gooey middle.

Step 6: Cool and Enjoy

Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack. This lets the marshmallows set up just enough so you get those classic gooey pockets without a sticky mess. Enjoy warm or at room temperature—the melty bits of marshmallow and chocolate are simply irresistible!

How to Serve Pumpkin S’mores Cookies

Garnishes

For next-level s’mores goodness, top each cookie with additional mini marshmallows or a drizzle of melted chocolate right after baking. A tiny pinch of flaky sea salt just before serving really makes the flavors pop, highlighting both the sweetness and the autumn spices.

Side Dishes

Pair Pumpkin S’mores Cookies with a tall glass of milk, hot cocoa, or a steaming mug of chai tea for the ultimate fall treat. For gatherings, serve them alongside a bowl of spiced nuts or caramel popcorn—these combinations will steal the show at any holiday dessert table.

Creative Ways to Present

Bring a playful twist to your cookie platter by stacking these cookies high on a rustic wooden board scattered with extra graham crackers and mini chocolate bars. For parties, try packaging individual cookies in cellophane tied with twine or nestle them in festive baskets—Pumpkin S’mores Cookies make the coziest homemade gift!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Pumpkin S’mores Cookies in an airtight container at room temperature. They’ll stay chewy and delicious for about three days. If you’re in a humid climate, pop a piece of bread into the container to ensure the perfect texture.

Freezing

Both the cookie dough and the baked cookies freeze beautifully! For dough, scoop and freeze balls on a sheet first, then transfer to a zip-top bag—bake straight from frozen, adding a minute or two to the bake time. Baked cookies can also be wrapped tightly and frozen for up to two months. Thaw at room temperature for a fall treat any time the craving hits.

Reheating

To recreate that just-baked warmth, gently warm your Pumpkin S’mores Cookies in the microwave for about 10–15 seconds. This will melt the marshmallows and chocolate again for an ooey-gooey experience. If you prefer, you can also refresh them in a 300°F (150°C) oven for a few minutes.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just make sure your homemade pumpkin puree is well-drained and as smooth as possible for consistent results. Canned puree tends to be thicker, so if your fresh puree seems watery, blot it with paper towels before measuring to avoid overly soft dough.

How can I keep the marshmallows from melting away?

Fold the marshmallows in at the very end and chill the dough before baking. You can also gently press a few marshmallows into the tops of the dough balls right before baking for visible, gooey pools rather than disappearing pockets inside.

Are Pumpkin S’mores Cookies vegetarian?

Most of the ingredients are vegetarian, but check your marshmallow label. Some store-bought marshmallows may contain gelatin, which isn’t veg-friendly. Look for brands labeled vegetarian or vegan if needed!

Can I make these cookies gluten-free?

You sure can! Substitute a good 1:1 gluten-free flour blend for the all-purpose flour, and use gluten-free graham crackers. The results will be just as delicious and satisfying—be sure to check the texture of your dough and add a little extra flour if needed.

Why are my cookies spreading too much?

If your cookies are spreading more than expected, it’s often due to the dough not being chilled long enough or butter that’s too soft. Chilling firms up the dough and helps the cookies hold their shape during baking. If it’s a particularly warm day, try scooping dough onto a tray and freezing it for 15 minutes before baking.

Final Thoughts

If you’re searching for a cookie that captures the very best of fall and nostalgic campfire treats, Pumpkin S’mores Cookies are about to become your new favorite. Grab a baking sheet and give them a try—your tastebuds (and everyone you share with) will be so glad you did!

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