If you thought s’mores couldn’t get any better, meet Pumpkin S’Mores Cookies — a cozy autumn upgrade to the campfire classic. These cookies combine soft, spiced pumpkin cookie dough with gooey marshmallow, chunks of rich chocolate, and golden graham cracker bits for a dessert that’s equal parts nostalgic and seasonal. Perfect for fall baking days, cookie swaps, or anytime you want something indulgent, they’re a must-try for pumpkin lovers and s’mores fans alike.

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Why You’ll Love This Recipe

• Pumpkin spice meets campfire nostalgia in every bite.
• Gooey, melty, chewy goodness — the perfect cookie texture.
• Easy to make and ready in under 30 minutes.
• Great for bake sales, holiday cookie platters, or cozy nights in.

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Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon salt

Mix-Ins:

• 1 cup semisweet chocolate chunks or chips
• 1 cup mini marshmallows
• 1 cup broken graham cracker pieces

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Step-by-Step Instructions

Step 1 – Preheat & Prep

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2 – Cream the Butter & Sugars

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.

Step 3 – Add Pumpkin & Wet Ingredients

Mix in pumpkin puree, egg, and vanilla extract until fully combined.

Step 4 – Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt. Gradually add to wet mixture, mixing just until combined.

Step 5 – Add the Mix-Ins

Fold in chocolate chunks, marshmallows, and graham cracker pieces.

Step 6 – Scoop & Bake

Scoop dough onto prepared baking sheets, leaving space between cookies. Bake 10–12 minutes, until edges are golden but centers remain soft.

Step 7 – Cool Slightly & Serve

Cool on baking sheets for 5 minutes before transferring to a wire rack. Serve warm for maximum gooeyness.

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Tips for the Best Pumpkin S’Mores Cookies

• Chill the dough for 30 minutes if you want thicker cookies.
• Use parchment paper to prevent marshmallows from sticking to the pan.
• Add a few extra chocolate chunks and marshmallows on top before baking for bakery-style looks.
• These cookies are best enjoyed warm but can be stored in an airtight container for 3 days.

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Serving Suggestions

Enjoy with a cold glass of milk, a pumpkin spice latte, or alongside a fall dessert board with caramel apples and pumpkin cheesecake bites.

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