Fall is the perfect time for cozy flavors, and if you love both pumpkin spice and s'mores, then Pumpkin S'mores Cookies are a perfect mashup.
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Pumpkin S'mores Cookies
These cookies combine the spicy sweetness of pumpkin with the gooey goodness of chocolate and marshmallows.
Soft, chewy, and flavorful, these cookies are the perfect fall treat that will leave you wanting more.
Whether you're making them for your next holiday party or just enjoying them at home, these cookies will hit the spot every time!
Love Pumpkin recipes? Try Pumpkin Pie Spice Cookies, Pumpkin Pancakes or Pumpkin Caramel Sauce.
Why You Will Love These Pumpkin S'mores Cookies
💖 Fun twist on classic s'mores. The pumpkin puree makes them extra moist, while the gooey marshmallows and melted chocolate chips bring a perfect mix of flavors and textures
💖 Versatile and Flavorful: You can enjoy them as a snack or a tasty fall dessert at your next party, and they'll be a hit. Plus, this recipe is great for using up any leftover pumpkin puree from other fall recipes you've been trying out!
Ingredients for Pumpkin S'mores Cookies
- Butter - This makes the cookies rich and adds great flavor.
- Brown Sugar - Brown sugar sweetens the cookies and gives them a chewy texture.
- Granulated Sugar - This sugar balances out the sweetness and helps the cookies get a nice golden color when baking.
- Pumpkin Puree - This ingredient adds moisture to the cookies and gives them a light pumpkin flavor.
- Egg - The egg helps hold all the ingredients together so the cookies don't fall apart.
- Vanilla Extract - This makes everything taste even better by adding extra flavor.
- All-Purpose Flour - Flour is the main ingredient that forms the base of the cookie dough.
- Baking Soda & Baking Powder - These help the cookies rise and give them a soft and tender texture.
- Pumpkin Pie Spice - This spice mix adds warmth and makes the cookies taste like fall.
- Salt - A little salt balances the sweetness and enhances the flavors.
- Chocolate Chips - These are for bursts of chocolate goodness in every bite!
- Graham Crackers - Crushed graham crackers add a classic s'mores touch and a nice crunch.
- Marshmallows - Marshmallows create gooey pockets in the cookies, making them extra delicious.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make These S'mores Cookies
- Preheat the oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugars: Beat softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in wet ingredients: Add pumpkin puree, egg, and vanilla; mix until well combined.
- Combine the dry ingredients: Whisk together flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
- Mix wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in mix-ins: Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
- Scoop the dough: Drop rounded tablespoons of dough onto baking sheet, pressing extra toppings on top.
- Bake the cookies: Bake for 12-14 minutes until edges are golden; cool on baking sheet, then transfer to wire rack.
- Serve: Serve pumpkin s'mores cookies at room temperature.
Tips for Making the Perfect Pumpkin S'mores Cookies
- Make sure to use pumpkin puree, not pumpkin pie filling. The filling contains added sugar and spices, which may throw off the balance of flavors in the cookie.
- Don't overmix your dough once you add the dry ingredients. This can result in tough cookies instead of soft and chewy ones.
- Press a few extra marshmallows on top of each cookie for an extra gooey center before baking.
Substitutions and Variations for Pumpkin S'mores Cookies
- Chocolate Variety: Swap chocolate chips for chocolate chunks or use a mix for extra chocolatey goodness.
- Spice Level: Adjust the pumpkin pie spice to your preference or add a pinch of cinnamon or nutmeg for extra warmth.
- Alternative Mix-ins: Mix it up with different mix-ins such as chopped nuts or dried fruit for added texture and flavor.
- Gluten-free Option: For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Freezing And Storing Instructions
- To Store: Store your baked cookies in an airtight container at room temperature. They'll stay soft and chewy for up to five days.
- To Freeze: To save them longer, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag and store them for up to three months.
- To Reheat: For that gooey, fresh-out-of-the-oven taste, warm them up in the oven on low or pop them in the microwave for a few seconds.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Pumpkin Smores Cookies
Ingredients
Method
- Preheat the oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugars: Beat softened butter, brown sugar, and granulated sugar until light and fluffy.1 cup unsalted butter, ¾ cup brown sugar , ¼ cup granulated sugar
- Mix in wet ingredients: Add pumpkin puree, egg, and vanilla; mix until well combined.
- Combine the dry ingredients: Whisk together flour, baking soda, pumpkin pie spice, and salt in a separate bowl.2 ¼ cups flour, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, ½ teaspoon fine salt
- Mix wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in mix-ins: Fold in chocolate chips, mini marshmallows, and graham cracker pieces.1 cup semi-sweet chocolate chips, 1 cup mini marshmallows, 8 graham crackers
- Scoop the dough: Drop rounded tablespoons of dough onto baking sheet, pressing extra toppings on top.
- Bake the cookies: Bake for 12-14 minutes until edges are golden; cool on baking sheet, then transfer to wire rack.
- Serve: Serve pumpkin s'mores cookies at room temperature.
Nutrition
Notes
- For a nutty flavor, consider adding a handful of chopped pecans or walnuts into the dough.
- If you prefer a spicier kick, sprinkle a dash of cinnamon or a pinch of cayenne pepper into the mix.
- Vegan alternatives, such as plant-based marshmallows or chocolate, can easily be incorporated to cater to dietary needs without compromising flavor.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Pumpkin S'mores Cookies: Frequently Asked Questions
Ensure your cookie dough is chilled before baking and avoid overmixing the dough. This helps maintain a thick, chewy texture.
Absolutely! You can refrigerate the dough for up to 24 hours before baking. Just make sure to allow it to come to room temperature before shaping and baking.
Pumpkin cookies are done baking when the edges are set and slightly golden, while the centers look just a bit underbaked. This ensures a soft, chewy texture once they've cooled.
This recipe has been adapted from Xoxobella.
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Helene
these look great! Just recently made your pumpkin pancakes! They are the best! Will be making these cookies tomorrow and will let you know how it goes!