Pumpkin S’mores Cookies: The Ultimate Fall Campfire Treat

There’s something about the magic of autumn that makes you crave cozy flavors and gooey, nostalgic sweets. As the air turns crisp and the leaves start to tumble, my kitchen transforms into a baking haven and these Pumpkin S’mores Cookies have become my go-to treat for chilly afternoons and evenings by the fire. Imagine everything you love about classic s’mores melty chocolate, toasted marshmallows, and a hint of graham cracker melded together with the warm, spicy embrace of pumpkin. One bite and you’ll be hooked, just like my friends and family who beg for these cookies every fall. If you’re ready to bring together the best of summer and autumn in one irresistible bite, let’s dive into the story behind these unforgettable cookies.

this Recipe

What Are Pumpkin S’mores Cookies?

Pumpkin S’mores Cookies are a whimsical twist on traditional chocolate chip cookies, combining the comforting notes of pumpkin and fall spices with all the nostalgia of a campfire s’more. These cookies feature a soft, chewy pumpkin-infused dough studded with melty chocolate chips, chunks of graham crackers, and pockets of gooey marshmallow that toast up perfectly as they bake. The result? A cookie that’s golden and slightly crisp on the outside, pillowy on the inside, and loaded with sweet, melty surprises in every bite.

Why You’ll Fall in Love with This Recipe

It’s easy to see why these cookies have become a staple in my fall baking lineup. Not only do they look and smell amazing, but they also capture the essence of two beloved treats—s’mores and pumpkin cookies—in one crave-worthy package. Here’s what makes them a standout:

• Irresistibly Soft & Chewy: Thanks to the pumpkin puree, these cookies stay moist for days.
• Nostalgic Flavors: Every bite delivers a burst of chocolate, marshmallow, and graham cracker.
• Easy to Make: No fancy equipment or chilling required just mix, scoop, and bake!
• Crowd-Pleaser: Perfect for bake sales, potlucks, cozy nights in, or even gifting.
• Customizable: You can make them big and bakery-style or bite-sized for sharing.

How Do Pumpkin S’mores Cookies Taste?

Take a bite and you’ll instantly experience a symphony of textures and flavors: the gentle warmth of pumpkin and cinnamon; the soft, cake-like crumb; pools of melty chocolate; and the toasty, caramelized marshmallow pockets that stretch with every pull. The graham cracker pieces add just the right amount of crunch and classic s’mores flavor, balancing the richness of the dough and chocolate. These cookies taste like a cozy autumn night by the campfire, wrapped in a blanket, sharing stories and laughter. If you love pumpkin treats and the playful, gooey decadence of s’mores, this recipe is destined to become a new favorite.

Health & Ingredient Benefits

While these cookies are most definitely a treat, using pumpkin puree adds a touch of nutrition that sets them apart from regular cookies. Pumpkin is rich in vitamin A, fiber, and antioxidants, while spices like cinnamon and nutmeg offer anti-inflammatory benefits and depth of flavor. Here’s a look at the key ingredients and what they bring to the table:

• Pumpkin Puree: Moisture, color, fiber, and vitamins.
• Dark Chocolate Chips: Antioxidants and that indulgent chocolatey flavor.
• Marshmallows: The classic s’mores gooeyness, with a nostalgic twist.
• Graham Crackers: Whole grains and a honeyed crunch.
• Cinnamon & Nutmeg: Warmth and natural sweetness, no artificial flavors needed.
• Egg: Protein and structure for a pillowy cookie.
• Butter: Richness and that perfect soft-baked crumb.

Ingredients You’ll Need

To make the most delicious batch of Pumpkin S’mores Cookies, gather these ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup pure pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup semi-sweet chocolate chips (or chunks)
• 1 cup mini marshmallows, divided
• 1 cup graham cracker pieces (about 4 sheets, roughly broken)

Tools You’ll Need

You don’t need anything fancy to bake these cookies—just your standard kitchen basics:

• Mixing bowls (medium and large)
• Hand mixer or stand mixer
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional but helpful for even portions)
• Wire cooling rack

Optional Substitutions & Additions

These cookies are flexible—feel free to get creative based on your pantry and taste preferences:

• Butter Substitute: Swap in vegan butter or coconut oil for a dairy-free version.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend and gluten-free graham crackers.
• Chocolate Options: Try milk chocolate, white chocolate, or a mix of chips and chunks.
• Pumpkin Pie Spice: Use 1 1/4 teaspoons pumpkin pie spice in place of cinnamon and nutmeg.
• Add Nuts: Stir in 1/2 cup chopped pecans or walnuts for extra crunch.
• Marshmallow Choices: Use vegan marshmallows or cut large marshmallows into mini pieces.

How to Make Pumpkin S’mores Cookies

1. Prep the Oven & Pans: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the Butter & Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
3. Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Mix the Dough: Gradually add dry ingredients to wet ingredients, mixing just until no flour streaks remain.
6. Fold in Mix-Ins: Gently stir in chocolate chips, half the marshmallows, and graham cracker pieces.
7. Scoop & Top: Scoop dough onto prepared baking sheets (about 2 tablespoons per cookie). Top each cookie with extra marshmallows and chocolate chips for that bakery look.
8. Bake: Bake for 10-12 minutes, until edges are set and tops are lightly golden. Don’t overbake cookies will firm up as they cool.
9. Cool: Let cookies cool on the baking sheet for 5 minutes (the marshmallows will be gooey!) before transferring to a wire rack to cool completely.

What to Serve with Pumpkin S’mores Cookies

These cookies are delicious all on their own, but if you want to make the experience even more special, try pairing them with:

• Hot chocolate or pumpkin spice latte
• A scoop of vanilla or cinnamon ice cream
• Warm apple cider
• Chocolate fondue for extra dipping fun
• Whipped cream for a cozy, creamy touch

Tips for Success

• Drain Pumpkin if Needed: If your pumpkin puree seems watery, blot it with paper towels before adding to dough.
• Don’t Overmix: Mix dough just until combined to keep cookies soft and tender.
• Shape the Cookies: For a bakery-style look, add a few extra marshmallows and chocolate chips on top of each dough ball before baking.
• Watch the Marshmallows: Marshmallows can brown quickly—bake cookies on the middle rack and keep an eye on them during the last few minutes.
• For Chewier Cookies: Let cookies cool completely before storing to help set their chewy texture.

Common Mistakes to Avoid

• Using Pumpkin Pie Filling: Only pure pumpkin puree should be used, not pumpkin pie filling (which has added sugar and spices).
• Overbaking: The cookies may seem soft at first but will set as they cool. Overbaking can dry them out and burn the marshmallows.
• Adding Marshmallows Too Soon: If you mix in all the marshmallows, some may dissolve or melt completely. Reserve half for topping just before baking.
• Crowding the Pan: Give cookies space to spread so they don’t bake into each other.

How to Store & Reheat

• Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate for up to a week.
• Freezing: Freeze baked cookies (or dough balls) in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.
• Reheating: For that “freshly baked” gooeyness, microwave cookies for 8-10 seconds before serving.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes! Pumpkin S’mores Cookie dough can be made up to 48 hours in advance. Scoop and chill, then bake straight from the fridge (add an extra 1-2 minutes to bake time).

Can I use large marshmallows?
You can, but it’s best to chop them into smaller pieces to ensure even melting and distribution.

Can I double the recipe?
Absolutely! This recipe doubles beautifully for a crowd or holiday baking.

Why are my cookies cakey?
Pumpkin adds moisture and makes cookies softer and cake-like. Blotting excess moisture from pumpkin puree or reducing the amount slightly can make cookies chewier.

Can I make these vegan?
Yes! Substitute vegan butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan marshmallows for a fully plant-based treat.

Nutritional Info (approximate per serving)

• Calories: 170
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 25g
• Sugar: 13g
• Fiber: 1g
• Protein: 2g
• Sodium: 95mg

(Nutritional values are approximate and will vary based on specific ingredients and portion size.)

Conclusion

Pumpkin S’mores Cookies are the ultimate fusion of two classic treats—bringing together the magic of autumn and the nostalgia of summer campfires in one bite. Easy to make, irresistibly gooey, and bursting with the best fall flavors, they’re guaranteed to become a staple in your seasonal baking. Bake up a batch, gather your friends and family, and savor the joy (and sticky fingers) these cookies bring to every occasion. Happy baking!

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August 4, 2025 by Melissa