Pumpkin S’mores Cookies

Pumpkin S’mores Cookies combine soft pumpkin-spice cookie dough with pockets of melted chocolate, crisp graham cracker pieces, and gooey marshmallows. They taste warmly spiced, chocolatey, slightly toasty, and soft through the center.

Blotting the pumpkin puree and using an egg yolk helps control moisture so the cookies stay chewy instead of cakey. Save or print the recipe so the late topping step is easy to follow.

Quick These Pumpkin S’mores Cookies Snapshot

Detail	Information
Prep time	20 minutes
Cook time	12–14 minutes per batch
Total time	34 minutes
Servings	20 cookies
Serving size	1 cookie
Difficulty	Easy
Cooking method	Oven baking
Flavor	Pumpkin spice, chocolate, toasted marshmallow
Texture	Soft, chewy center with crisp graham pieces
Best for	Fall baking, Halloween, Thanksgiving, bake sales

Table of Contents

Why You’ll Love These Pumpkin S’mores Cookies

• Fall flavor: Pumpkin puree and pumpkin pie spice add warm autumn character.
• S’mores contrast: Graham crackers add crunch while marshmallows turn gooey.
• Simple shaping: Scoop the dough into rounds; no rolling pin is needed.
• Clear doneness cues: Look for set edges and soft centers.
• Party-ready: Visible chocolate and marshmallows make the cookies naturally festive.

Ingredients and Why They Matter

Use 100% pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and seasoned. Blot the puree with paper towels until noticeably thicker.

Brown sugar adds caramel flavor and tenderness, while granulated sugar supports spreading and lightly crisp edges. The egg yolk binds the dough without the extra water of an egg white.

Main Ingredient	Purpose	Nutrition Contribution	Best Substitution
All-purpose flour	Provides cookie structure	Carbohydrates, some protein	1-to-1 gluten-free baking blend
Pumpkin puree	Flavor, color, moisture	Carbohydrates, fiber, carotenoids	Thick butternut squash puree
Butter	Richness and tenderness	Fat, saturated fat	Plant-based baking butter
Egg yolk	Binding and richness	Protein and fat	Commercial egg replacer may alter texture
Chocolate	Melty s’mores flavor	Carbohydrates, fat, sugar	Dark or milk chocolate
Graham crackers	Crunch and toasted flavor	Carbohydrates	Gluten-free graham-style crackers
Marshmallows	Gooey s’mores texture	Sugar	Vegan marshmallows if needed

Break the graham crackers into small pieces rather than fine crumbs so some crisp texture remains.

How to Make Pumpkin S’mores Cookies

1. Prepare. Heat the oven to 350°F and line two baking sheets with parchment. Blot ½ cup pumpkin puree until noticeably thicker.
2. Cream. Beat ½ cup softened unsalted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar for about 2 minutes. Mix in the pumpkin, 1 egg yolk, and 1 teaspoon vanilla.
3. Add dry ingredients. Whisk 2 cups all-purpose flour, 1½ teaspoons pumpkin pie spice, ½ teaspoon baking soda, and ½ teaspoon salt. Stir into the wet mixture just until no dry flour remains.
4. Add the s’mores pieces. Fold in ¾ cup semisweet chocolate chips or chunks, ¾ cup broken graham cracker pieces, and about ½ cup mini marshmallows. Reserve the remaining marshmallows and the pieces from one milk chocolate bar for topping.
5. Scoop. Portion the dough into about 2-tablespoon mounds, making 20 cookies. Arrange them about 2 inches apart. If your kitchen is warm and the dough feels very soft, chill the scooped dough for 10–15 minutes before baking.
6. Bake and top. Bake for 9–10 minutes, then carefully press a few reserved marshmallows and chocolate pieces onto each cookie. Return the pan to the oven for another 3–4 minutes.
7. Check doneness. Pumpkin S’mores Cookies are ready when the edges look set but the centers still appear soft. The marshmallows should be puffed and lightly melted. Leave the cookies on the hot baking sheet for 5 minutes before transferring them to a rack.

Do not taste the raw dough. The FDA explains in its raw flour safety guidance that most flour is raw and has not been treated to kill germs; baking also addresses hazards associated with raw egg. Wash hands, utensils, bowls, and work surfaces after preparing cookie dough.

Tips, Mistakes, and Substitutions

Blot the pumpkin well. This is the most important texture step. Too much water encourages a puffy, cake-like cookie and can make the graham pieces soften quickly.

Do not overmix after adding flour. Stir just until the flour disappears. Excess mixing develops more gluten and can make the cookies tougher.

Add some marshmallows late. Marshmallows mixed entirely into the dough can melt into sticky pockets or disappear against the pan. Pressing reserved marshmallows on near the end keeps the s’mores look obvious.

If the first batch spreads too much, chill the remaining dough for 15–20 minutes. If it barely spreads, gently flatten the next scoops.

A 1-to-1 gluten-free baking blend can replace regular flour, though the cookies may be more delicate. Dark chocolate tastes less sweet; milk chocolate gives a more classic s’mores flavor.

Serving Ideas and Variations

Serve Pumpkin S’mores Cookies slightly warm, when the chocolate is soft and the marshmallows are still stretchy.

For a fall dessert tray, pair them with Pumpkin Spice Baked Donuts for another pumpkin treat and Apple Pie Cupcakes for a fruit-spiced contrast. Both are closely aligned with the fall-dessert theme.

For Halloween, add Peanut Butter Spider Cookies for a playful cookie assortment.

For Pumpkin S’mores Cookies variations, try dark chocolate chunks, cinnamon graham crackers, or mixed semisweet and milk chocolate. A light pinch of flaky salt can sharpen the chocolate flavor.

Storage, Freezing, and Reheating – Pumpkin S’mores Cookies

Cool Pumpkin S’mores Cookies completely before storage so steam does not soften the graham pieces. Keep them in an airtight container at cool room temperature for about 3–4 days, placing parchment between layers if the marshmallows remain sticky.

Freeze fully cooled cookies for up to 2 months and thaw at room temperature. You can also freeze portioned dough without the final topping, then thaw before baking.

For a gooey texture, warm one cookie for about 8–10 seconds in the microwave; marshmallows can become very hot, so handle carefully.

Keep the egg refrigerated until you are ready to bake. USDA shell egg guidance recommends storing shell eggs at 40°F or below and cooking foods containing eggs thoroughly.

Nutrition and Dietary Notes

Nutrition values are estimates based on the listed ingredients, yield, and assumed serving size. Values vary according to brands, substitutions, and portion size.

For a yield of 20 Pumpkin S’mores Cookies, one cookie is approximately 190 calories, with about 2–3 g protein, 29 g carbohydrates, 1 g fiber, 8 g total fat, 5 g saturated fat, 17 g total sugars, roughly 15–16 g added sugars, and 100 mg sodium.

Nutrient	Estimated Amount per Serving	Main Source
Calories	190 kcal	Flour, sugars, butter, chocolate
Protein	2–3 g	Flour, egg yolk, chocolate
Carbohydrates	29 g	Flour, sugars, graham crackers
Fiber	1 g	Pumpkin, flour, chocolate
Total sugars	17 g	Sugars, chocolate, marshmallows
Added sugars	15–16 g	Sugars, chocolate, marshmallows
Total fat	8 g	Butter, chocolate, egg yolk
Saturated fat	5 g	Butter and chocolate
Sodium	100 mg	Salt, graham crackers, chocolate
Potassium	About 60–90 mg	Pumpkin and chocolate

This is mainly a dessert or sweet snack. Flour and sugars supply most carbohydrates, while butter and chocolate supply most fat; pumpkin contributes some fiber and carotenoids.

For more fiber, replace a small portion of the flour with whole-wheat pastry flour; the cookie will be slightly firmer. For less added sugar, use darker chocolate and fewer marshmallows, reducing sweetness and gooeyness. A baking-style plant butter can reduce dairy-based saturated fat, though spread and flavor may change.

Major allergens include wheat, milk, and egg. Chocolate, graham crackers, and marshmallows may also contain soy or other allergens depending on the brand, so check labels when cooking for someone with an allergy.

Frequently Asked Questions – Pumpkin S’mores Cookies

Final Thoughts – Pumpkin S’mores Cookies

Pumpkin S’mores Cookies bring pumpkin spice, melted chocolate, graham crunch, and gooey marshmallow into one soft fall cookie. Blot the pumpkin well, avoid overmixing, and add some of the s’mores toppings near the end of baking for the best balance of chewy texture and visible, melty pockets.

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