Pumpkin S'mores Cookies Delight

Category: Sweet Endings

These Pumpkin S'mores Cookies combine classic fall pumpkin with the nostalgic flavors of chocolate, mini marshmallows, and crunchy graham crackers. The dough is easy to mix and shaped with a scoop, while a quick bake yields cookies that are soft inside with golden, crisp edges. For extra fun, top them with more marshmallows and chocolate chips before baking. Let them cool slightly on the baking sheet before moving to a rack—this helps them hold their shape and stay irresistibly chewy. Perfect for autumn gatherings or a cozy treat any time.

Sweet by Emma official logo
Updated on Thu, 17 Jul 2025 16:36:00 GMT
A plate of cookies with marshmallows and chocolate. Save
A plate of cookies with marshmallows and chocolate. | sweetbyemma.com

Pumpkin s'mores cookies are a mashup of two cozy favorites that will warm up any fall or holiday gathering. Each bite is a mix of creamy pumpkin, gooey marshmallow, rich chocolate and graham cracker crunch. I love making these when a classic s’more feels too summery but I still want that nostalgic campfire flavor.

Every time I make these for friends or family, they disappear before they’ve cooled completely. Once, my nephew’s friends ate the whole batch straight off the baking sheet.

Ingredients

  • Unsalted butter at room temperature: Makes the cookies rich and soft Choose a high-quality butter for the best flavor
  • Brown sugar packed: Deepens the flavor with molasses notes Use fresh for ideal moisture
  • Granulated sugar: Adds sweetness and perfect structure Helps the edges set nicely
  • Pumpkin puree: Gives the cookies a soft tender crumb and autumn flavor Use pure pumpkin not pumpkin pie mix
  • Egg large: Binds the dough and adds structure Use at room temperature for best mixing
  • Vanilla extract: Rounds out the sweetness and enhances all the flavors Use real vanilla when possible
  • All-purpose flour: Gives body to the cookie Always fluff your flour before measuring for accuracy
  • Baking soda: Ensures a good rise and light texture Fresh baking soda is crucial for leavening
  • Pumpkin pie spice: Warmth and classic autumn aroma Check for freshness before baking
  • Salt: Balances sweetness and brings out the flavors Use fine sea salt for even seasoning
  • Chocolate chips: Bittersweet or semisweet work well for pools of melted chocolate
  • Mini marshmallows: Give the cookies pockets of gooey fun Vegan ones hold their shape best
  • Graham crackers broken into small pieces: Add crunch and the key s’mores flavor Use a crisp fresh cracker
  • Food coloring orange optional: Adds festive color to the finished cookies A tiny bit is enough if using
  • Extra chocolate chips marshmallows graham crackers: For topping before baking Makes each cookie irresistible

Step-by-Step Instructions

Prep the Oven and Pan:
Preheat your oven to three hundred fifty degrees Fahrenheit and line a large baking sheet with parchment paper This prevents sticking and ensures easy cleanup
Cream the Butter and Sugars:
In a large mixing bowl use a stand mixer or hand mixer to beat the room temperature butter brown sugar and granulated sugar for about three minutes until the mixture looks pale and fluffy This creates the cookie’s signature chewy texture
Mix in Wet Ingredients:
Add the pumpkin puree egg and vanilla extract to the creamed mixture If you want the cookies extra orange add a drop or two of food coloring now Beat until completely blended and smooth
Combine the Dry Ingredients:
In a separate bowl whisk together the flour baking soda pumpkin pie spice and salt This ensures even distribution in the dough
Add Dry to Wet:
Gradually add the dry ingredients to the wet mixture using the mixer on low just until combined Overmixing will make the cookies tough
Fold in the Mixins:
Gently mix in the chocolate chips mini marshmallows and broken graham cracker pieces by hand so they stay intact You want nice big bites of each
Portion the Dough:
Use a small cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheet Each portion should be spaced about two inches apart to allow for spreading
Top the Cookies:
Press a few extra marshmallows chocolate chips and graham cracker pieces onto each dough ball This step helps every cookie look bakery worthy
Bake:
Bake the cookies for twelve to fourteen minutes until the edges are golden but the centers are still very soft For the best texture do not overbake
Cool:
Let the cookies cool on the baking sheet for at least five minutes so they set up properly Then use a spatula to transfer them to a cooling rack to finish cooling
Serve:
Enjoy the cookies at room temperature or slightly warm for extra gooeyness
Two cookies with marshmallows on top. Save
Two cookies with marshmallows on top. | sweetbyemma.com

Pumpkin puree is my secret weapon in these cookies It keeps the center extra soft and adds moisture without being overpowering My family loves when we bake these late at night and enjoy them together while the marshmallows are still sticky and warm

Storage Tips

Store any extra cookies in an airtight container at room temperature for up to four days Stack with parchment between layers to keep the marshmallow from sticking If you want to keep them longer they freeze beautifully Just rewarm briefly before serving

Ingredient Substitutions

You can swap semisweet chocolate chips for chopped dark chocolate if you want bigger chocolate pockets Gluten free flour can be substituted for all purpose just use a one for one blend Use vegan marshmallows if you want to keep the marshmallows from melting too much

Serving Suggestions

These cookies are a hit at casual parties and bake sales Serve them as dessert after chili or stew for the most comforting meal They are also perfect for a fall picnic or Halloween spread with spooky colored sprinkles on top

Cultural Context

Pumpkin brings in all the cozy autumn vibes we crave while s’mores are an American classic The combination celebrates cool weather and childhood memories around the fire It is a clever way to enjoy campfire treats without leaving your kitchen

Recipe FAQs

→ How do you prevent marshmallows from melting too much during baking?

Use vegan mini marshmallows as they tend to retain their shape better in the heat, or gently press extra marshmallows only on top just before baking.

→ Can I substitute fresh pumpkin for canned puree?

Yes, just be sure the fresh pumpkin is well-cooked, pureed, and strained for excess moisture to avoid altering the dough texture.

→ Should I chill the cookie dough before baking?

Chilling is optional for this dough, but a brief chill can help the cookies remain thick and limit spreading if your kitchen is warm.

→ Can these cookies be made ahead of time?

Absolutely! Bake, cool, and store in an airtight container for up to three days, or freeze for longer storage.

→ Are there alternative toppings that work well?

Try adding white chocolate chips, cinnamon sugar, or a sprinkle of sea salt for an extra touch of flavor and texture.

→ What’s the best way to store these cookies?

Keep them in an airtight container at room temperature, layered with parchment to prevent sticking, for maximum freshness.

Pumpkin S'mores Cookies

Chewy pumpkin cookies featuring sweet chocolate chips, marshmallows, and graham crackers in every bite.

Prep Time
20 min
Cook Time
15 min
Total Time
35 min
By: Emma

Category: Desserts

Skill Level: Moderate

Cuisine: American

Yield: 24 Servings (24 cookies)

Dietary Preferences: Vegetarian

What You'll Need

01 1 cup unsalted butter, softened
02 ¾ cup packed brown sugar
03 ¼ cup granulated sugar
04 ½ cup pumpkin puree
05 1 large egg
06 1 teaspoon vanilla extract
07 2 ¼ cups all-purpose flour
08 1 teaspoon baking soda
09 1 teaspoon pumpkin pie spice
10 ½ teaspoon salt
11 1 cup chocolate chips
12 1 cup mini marshmallows
13 8 graham crackers, broken into small pieces
14 1 teaspoon orange food coloring (optional)

→ Optional Toppings

15 ½ cup chocolate chips
16 mini marshmallows
17 graham crackers, crushed

How to Make It

Step 01

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

Step 02

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 03

Beat in the pumpkin puree, egg, and vanilla extract until well combined. Add the orange food coloring if using.

Step 04

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.

Step 05

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.

Step 06

Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 07

Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips, and/or pieces of graham crackers.

Step 08

Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.

Step 09

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature.

Additional Notes

  1. If you like marshmallows but don’t want them to melt into the cookie dough, use vegan mini marshmallows which tend to hold their shape when heated.
  2. A little orange food coloring goes a long way. Add just a drop or two at a time.
  3. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling completely.

Tools Required

  • Measuring cups and spoons
  • Baking sheet
  • Stand mixer
  • Mixing bowls
  • Cooling rack
  • Small cookie scoop

Allergen Information

Double-check each ingredient for allergens and reach out to a healthcare professional if you're unsure.
  • Contains dairy ingredients such as butter.
  • Contains gluten from all-purpose flour and graham crackers.
  • Contains eggs.

Nutritional Information (Per Serving)

These nutrition details are provided as a guide and are not a substitute for professional medical advice.
  • Calories: 232
  • Fats: 12 g
  • Carbohydrates: 31 g
  • Proteins: 2 g