A few years ago, I met a retired camp counselor named Elaine while volunteering at a fall bake sale for our local library. We were assigned the same table and ended up spending hours swapping baking stories between sales.
When she heard I was baking pumpkin cookies, she told me how she used to make s’mores over a fire with her campers every October, but always dreamed of combining those gooey treats with her favorite pumpkin spice cookies. That idea stuck with me. I scribbled it down on a napkin and tucked it into my recipe binder, where it sat for two years.
Last week, I was rummaging through that same binder looking for my pecan pie bars when I found Elaine’s idea again. With my grandson Tommy visiting and a rainy Saturday stretching ahead of us, it felt like the perfect time to test it out.
The kitchen filled with the scent of brown sugar and cinnamon, and Tommy was absolutely delighted with the graham cracker bits and marshmallows poking out of each golden cookie. They turned out soft, chewy, and packed with the cozy flavor of fall. I just know Elaine would’ve loved them.
Short Description
Soft Pumpkin S’mores Cookies made with warm spices, melty chocolate chips, gooey marshmallows, and graham cracker chunks. A cozy twist on the classic fireside treat.
Key Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 teaspoon orange food coloring (optional)
Optional Toppings:
- ½ cup chocolate chips
- Mini marshmallows
- Crushed graham crackers
Tools Needed
- Electric mixer
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Cream Butter and Sugars
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Step 3: Add Pumpkin, Egg, and Vanilla
Beat in the pumpkin puree, egg, and vanilla extract until well combined. If using, add the orange food coloring here and mix until fully incorporated.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Step 5: Combine Wet and Dry
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft.
Step 6: Fold in the S’mores Mix-ins
Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces until evenly distributed.
Step 7: Scoop and Top
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart. Press a few extra chocolate chips, marshmallows, and graham cracker bits into the tops of each cookie.
Step 8: Bake
Bake in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden and the centers still look soft.
Step 9: Cool
Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Why You’ll Love This Recipe
Fall-Inspired Flavor: The pumpkin and spice combo feels like a cozy sweater for your tastebuds.
S’mores Twist: All the classic campfire flavors, no fire required.
Soft and Chewy: These cookies bake up beautifully tender.
Kid-Approved: Fun to make and even more fun to eat.
Make-Ahead Friendly: Dough can be chilled or frozen for later.
Mistakes to Avoid & Solutions
Overmixing the Dough: This can lead to tough cookies. Mix only until just combined.
Adding Marshmallows Too Early: They can melt and burn on the tray. Stick to mini ones and press extras on top right before baking.
Skipping the Chill (if dough is too soft): If your kitchen is warm or the dough seems loose, a quick 15-minute chill in the fridge helps hold their shape.
Crowding the Pan: Leave enough space between dough balls so the cookies don’t bake into each other.
Not Lining the Tray: Marshmallows can get sticky. Use parchment to avoid messy clean-up.
Serving and Pairing Suggestions
Serve as an afternoon snack with hot cocoa or spiced cider.
Add them to a fall dessert tray with brownies and caramel apples.
Drizzle with melted chocolate for a fancier presentation.
Crumble them over vanilla ice cream for a fun sundae topping.
Wrap a few in cellophane and ribbon as a sweet fall gift.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 4 days.
Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
Reheating: Warm a cookie in the microwave for 8–10 seconds to soften the chocolate and marshmallows.
FAQs
1. Can I use fresh pumpkin instead of canned puree?
Yes, just be sure to drain excess moisture so it doesn’t make the dough too wet.
2. What if I don’t have pumpkin pie spice?
You can make your own with a mix of cinnamon, nutmeg, ginger, and cloves.
3. Can I use large marshmallows?
Stick with mini ones—they distribute better and don’t ooze as much.
4. Do I need to chill the dough?
It’s not required, but if the dough is very soft, chilling helps prevent spreading.
5. Can I make the dough ahead of time?
Yes! Refrigerate for up to 2 days or freeze in balls and bake from frozen (add 2 extra minutes).
Tips & Tricks
Spray your cookie scoop with a little oil to keep sticky dough from clinging.
Use room temperature ingredients for smoother mixing.
Lightly press graham cracker pieces on top right before baking for a bakery-style look.
If you want extra gooey centers, slightly underbake and let them set on the tray.
Recipe Variations
Gluten-Free: Substitute a 1:1 gluten-free flour blend.
Chocolate Overload: Use white and dark chocolate chips for double the richness.
Nutty Version: Add ½ cup chopped pecans or walnuts.
Cinnamon Sugar Topping: Roll dough balls in cinnamon sugar before baking for a snickerdoodle twist.
Maple-Flavored: Add ½ teaspoon maple extract in place of or along with vanilla for autumn depth.
Final Thoughts
I never imagined a conversation at a bake sale table would spark a cookie recipe that now lives in my family’s fall rotation. These Pumpkin S’mores Cookies are more than just a sweet treat, they’re a little bundle of memories, wrapped in graham crackers and laced with melty chocolate.
My husband sneaks them by the pair, and even my daughter who swears she’s “not a pumpkin person” asked for seconds. Baking them with Tommy reminded me that recipes don’t always come from old books—sometimes, they come from people who simply love to share joy.
If you try these, I hope they make your home smell as lovely as mine did that day. And if you find yourself smiling at the gooey center of a warm cookie, just know you’ve got a little piece of that memory too.
Pumpkin S'mores Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers broken into small pieces
- 1 teaspoon orange food coloring optional
Optional Toppings:
- ½ cup chocolate chips
- Mini marshmallows
- Crushed graham crackers
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
- Beat in the pumpkin puree, egg, vanilla extract, and optional food coloring. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix the dry ingredients into the wet until just combined. Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces.
- Scoop dough into rounded tablespoons and place 2 inches apart on the baking sheet. Press extra chips, marshmallows, and graham bits on top.
- Bake for 12–14 minutes, until edges are lightly golden and centers remain soft. Cool on the pan for 3–5 minutes, then transfer to a wire rack to cool completely.
