Pumpkin S’mores Cookies are the answer for anyone craving a bite of autumn coziness with a good dose of nostalgia. Ever bite into something expecting average, then your tastebuds flip out? That’s what happened to me the first time with these cookies. They mash up gooey s’more magic and a warm, spicy pumpkin cookie. Honestly, if you love unique cookie ideas like my favorite delicious pumpkin cookies with cream cheese frosting or even the quirky delicious pineapple upside down cookies you’ll love to make, you’ll be on board. Plus, I’m sharing all the steps here, from ingredients to genius little tweaks—no sugarcoating, just what works (and what flops).
Why You’ll Love It
Okay, let’s chat for a sec. These cookies? Absolute mood-lifters. If you’ve had a long gross day and desperately need to wrap yourself in a metaphorical blanket, this is the treat for you. They pack everything: that classic pumpkin spice kick, gooey marshmallow like summer nights, and melty chocolate chunks. Honestly, I didn’t think I’d love pumpkin and s’mores together. But it’s like a five-star restaurant dessert snuck into my lunchbox. And not for nothing—your kitchen will smell like a bakery in October.
I think the best part is how ridiculously shareable they are. People act impressed and ask for the recipe (which always makes me blush a bit—like, “Oh, this old thing?”). The cookies hold their shape, bake soft instead of dry, and are weirdly addictive. Even my picky uncle asked for seconds at Thanksgiving. It’s one of those recipes you might start making “just because.”
I brought a batch to my book club, and everyone was fighting over the last one. Someone actually grabbed it and hid it in their purse. True story. You need to try these!
Perfect Pumpkin Cookie Ingredients
Let’s get real about the stuff you’ll need. The beauty here is you probably have half this in your pantry right now. Double-check before you start, though nothing’s worse than realizing mid-recipe that you’re totally out of chocolate.
- 1/2 cup softened butter (seriously, room temp matters)
- 1/2 cup white sugar
- 1/2 cup brown sugar (I like light, but you do you)
- 1 egg yolk
- 1/3 cup pumpkin puree (canned’s fine, just not pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (okay, sometimes I add a little extra)
- 1/2 teaspoon salt
- 1 cup chocolate chunks (chips are okay, but chunks melt dreamier)
- 1 cup mini marshmallows
- 1/2 cup graham cracker pieces (I break ’em up with my hands, no fancy stuff)
If you’re hunting for more cookie inspo, definitely check out these deliciously decadent jack o lantern chocolate cookies to bake, too!
How to Make Pumpkin Smores Cookies
First, don’t be scared—these are honestly easier than they look. Preheat your oven to 350°F. Grab a big bowl. Cream together the butter and sugars (don’t rush, I’ve tried, and it never turns out right). Plop in the egg yolk, pumpkin puree, and vanilla. Stir until smooth. In a different bowl, whisk together the flour, baking soda, cinnamon, and salt. Combine dry and wet, but don’t overmix or your cookies get tough.
Now the fun part: fold in the chocolate, marshmallows, and graham pieces. If your dough feels super sticky, chill it for 10-15 minutes. Trust me, it helps the cookies keep their shape.
Scoop dough balls (about golf-ball size, but I’m not fussy) onto a lined baking tray. Give them some space to spread—nobody likes a cookie pancake situation. Bake for 10-12 minutes, enough that edges are set but centers look soft. Cool for a few minutes, if you can wait.
And you’re done! Warm, gooey, totally cozy.
Substitutions and Variations
Maybe you’re out of marshmallows, or maybe you’re vegan. That’s cool—you’ve got options. I’ve used coconut oil instead of butter, swapped gluten-free flour, even thrown in caramel bits. I’ll say, swapping white chocolate chips is surprisingly good. If you hate cinnamon, you can nudge it down to just a pinch—it’ll still taste like autumn. Want to get really wild? Drape the warm cookies with an extra big marshmallow and blast it with a kitchen torch. Instant wow.
Basically, these cookies aren’t precious. Adjust a little here and there, and they’ll still work. Maybe even better?
Serving Suggestions
- Hot chocolate is practically required. Trust me on this.
- Crumble a cookie over vanilla ice cream when you want to feel fancy.
- Tuck a couple into your kid’s lunchbox. Prepare for “cool parent” points.
- Midnight snack? Sneak one with cold milk. Feels rebellious, not gonna lie.
How to Store Smores Cookies with Pumpkin
Right, so if you don’t eat them all in one night (I have no self-control but maybe you do), storage makes a difference. Let these cool completely first. Store in an airtight container at room temp. They’ll stay soft about three days—if you can keep your hands off them that long. Want ’em around longer? Freeze ’em! Just let them defrost on the counter or hit them with a quick microwave zap. You lose some of the goo but they’re still top-tier. Reheat for that fresh-out-of-the-oven magic, but don’t overdo it, or the marshmallow will vanish.
Common Questions
Can I freeze Pumpkin S’mores Cookies dough?
Yup. Scoop onto a sheet, freeze, then bag. Bake a couple extra minutes straight from frozen.
Do I use canned pumpkin or fresh?
Canned works great. Just make sure it’s plain puree, not pie filling. Fresh is fine, but can be a pain to prep for cookies.
Why are my cookies too flat?
Overmixing or warm dough, usually! Chill before baking if it’s sticky.
Can I use different chocolate?
Go wild. Dark chocolate is more grown-up, white is sweet and soft. Mix it up.
How do you keep marshmallows from melting away?
Push a few into the tops right before baking, so they brown but stick around.
Ready to Bake? Treat Yourself (and Everyone Else)
So. If you’re still reading, you’re probably just a few steps from Pumpkin S’mores Cookies happiness. Don’t overthink it—these are supposed to be messy, comforting, and a little playful. For even more inspiration, check out Pumpkin Smores Cookies – A Classic Twist for unique spins or Pumpkin S’mores Cookies – Once Upon a Pumpkin for nutrition-forward tips. Seriously, baking these is about making memories, not making things perfect. You got this—let me know if you end up loving them (or, uh, if you hide the last one for yourself).
Pumpkin S'mores Cookies
Ingredients
Method
- Preheat your oven to 350°F.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Add the egg yolk, pumpkin puree, and vanilla extract to the bowl and stir until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine the wet and dry ingredient bowls gently without overmixing.
- Fold in the chocolate chunks, mini marshmallows, and graham cracker pieces.
- If the dough feels too sticky, chill it in the refrigerator for 10-15 minutes.
- Scoop the dough onto a lined baking tray, giving enough space between balls to allow for spreading.
- Bake for 10-12 minutes, until the edges are set and the centers look soft.
- Allow cookies to cool on the tray for a few minutes before transferring to a wire rack.
- Serve warm and enjoy with a glass of milk or hot chocolate.
