These pumpkin s'mores cookies are what happens if fall and summer had a delicious cookie baby. This pumpkin cookie is soft and chewy, with pockets of melty chocolate, gooey marshmallows, and graham crackers.
If you love this recipe, try my cake mix chocolate crinkle cookies and iced pumpkin spice latte next!
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Looking for more easy cookie recipes? Check out Peanut Butter Blossoms, Sourdough Chocolate Chip Cookies, and Pumpkin Snickerdoodle Blossoms next!
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The Perfect Fall Cookie
What's your favorite fall cookie? We all have our own preferences, but for me, Pumpkin S'mores Cookies are the absolute way to go. What's a "s'mores cookie," you ask? It's a cookie with all the flavors of a classic s'more - graham crackers, chocolate, and marshmallows - but with a fall twist of pumpkin and warm spices.
The key to making perfect pumpkin s'mores cookies is paying VERY close attention to your baking time so they have the perfect chewy texture. (While I love a crispy cookie, I find it disheartening when you bite into what you think is a chewy cookie only to find it crunchy all the way through!)
If you love s'mores as much as I do, check out these no bake s'mores bars or my no-churn s'mores ice cream next!
And if you still have some pumpkin leftover, use it to make this pumpkin brookie recipe.
Recipe Ingredients
The picture above shows all the ingredients for this recipe, and special notes are included in the bulleted list below to assist you.
- Flour: All-purpose flour forms the base of the cookie dough.
- Pumpkin Pie Spice: The key to that warm, autumn flavor. If you don't have any you can make my DIY pumpkin pie spice.
- Butter: Use unsalted, softened butter so it mixes easily.
- Sugars: A combination of brown and granulated sugar for the perfect texture and flavor.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
- Graham Crackers: You'll need to break them into fairly large chunks.
- Mini Marshmallows: These get gooey and delicious. You can also use regular marshmallows and cut them into bite-sized pieces.
- Chocolate Chips: Semi-sweet work best, but you can use milk chocolate chips, white chocolate chips, or dark chocolate chunks.
See the recipe card for full information on ingredients and quantities.
How To Make Perfect Pumpkin S'mores Cookies
Each number in the photos below corresponds to the numbered steps in the instructions.
- Preheat and mix dry ingredients: Preheat your oven to 350°F and line two baking sheets with parchment paper. Whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoon pumpkin pie spice, and ½ teaspoon salt in a medium bowl. Set aside.
- Cream the butter and sugars: In a large bowl or stand mixer, cream together ¾ cup softened unsalted butter, ¾ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy, about 3-4 minutes.
- Add the wet ingredients: Beat in 1 large egg, 1 teaspoon vanilla extract, and ¾ cup pumpkin puree until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add the mix-ins: Fold in 1 cup of crushed graham crackers, 1 cup of mini marshmallows, and ¾ cup of chocolate chips.
- Scoop the cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Add topping: Sprinkle the remaining chocolate chips on top of each cookie.
- Bake the cookies: Position the oven rack in the middle and bake one cookie sheet at a time for 14-15 minutes. The cookies are done when the edges turn golden brown, and the centers appear set but still soft. Note: While the first batch bakes, prepare the next batch on a cool cookie sheet. This way, your second sheet will be ready to go in the oven when the first batch is done. Rotate between sheets for each batch.
- Cool and serve: The cookies should be cooled on the baking sheet for 5 minutes before being transferred to a wire rack to cool completely.
Top Tips
- If you prefer a stronger pumpkin spice flavor, you can increase the pumpkin pie spice to 2½ or 3 teaspoons.
- Use a cookie scoop for uniformly sized cookies that will bake evenly. Don't overbake!
- The cookies may look slightly underdone in the center, but they'll continue to set as they cool.
How to Serve Pumpkin S'mores Cookies
Here are a few different ideas for serving these chewy fall cookies:
- Ice cream sandwiches: Sandwich a scoop of vanilla ice cream between two cookies for an easy dessert.
- Crumbled over yogurt: Crumble a cookie over your morning yogurt for a sweet breakfast treat.
- With hot cocoa: Serve alongside a mug of hot chocolate.
- Gift giving: Package these cookies in a cute box or jar for a homemade holiday gift.
- Bake sale: These unique cookies will be a hit at any bake sale or school event.
- Thanksgiving dessert: Offer these as an alternative (or addition) to traditional pumpkin pie.
Storage and Freezing Tips
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. To freeze, place cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.
Recipe FAQs
Yes, just make sure it's not too watery. Strain it through a cheesecloth or squeeze the excess water with a paper towel.
You can try using a 1:1 gluten-free flour blend and gluten-free graham crackers, but I haven't tested this version.
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. If frozen, let it thaw in the refrigerator.
Yes! This recipe can easily be doubled.
More Easy Pumpkin Recipes
If you love these Pumpkin S'mores Cookies, be sure to try these next:
If you tried these Best Ever Pumpkin Cookies recipe or any recipe on this site, give it a 5-star rating and let me know how it went in the comments below! Your feedback keeps me cooking and helps other readers, too! And don't forget to tag me @WindingCreek_Ranch on Instagram with a picture!
Printable Recipe
Pumpkin S'mores Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 1 cup graham cracker crumbs broken in large chunks
- 1 cup mini marshmallows
- 1 cup chocolate chips divided
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl or stand mixer, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the pumpkin puree, egg, and vanilla extract and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the graham crackers, mini marshmallows, and ¾ cup of the chocolate chips.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle the remaining chocolate chips on top of each cookie.
- Bake for 14-15 minutes or until the edges are lightly golden and the centers are set.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
- If you prefer a stronger pumpkin spice flavor, increase the pumpkin pie spice to 2 ½ or 3 teaspoons.
- Use a cookie scoop for uniformly sized cookies that will bake evenly.
- Don't overbake! The cookies may look slightly underdone in the center, but they'll continue to set as they cool.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- You can substitute the chocolate chips with white chocolate chips or a mixture of both for variety.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Lynn says
Hi there - where is the butter in the recipe? Thanks
Jeri Walker says
Oh No! Thank you for catching that Lynn! The recipe card has been updated!