There’s something truly magical about the flavors of autumn, and these Pumpkin S’mores Cookies capture that magic in every single bite. They combine the cozy warmth of pumpkin spice with the nostalgic, gooey goodness of a campfire s’more.
My sister Jennifer has always been the dreamer in our family, the one who could find a little extra joy in everything. I remember one chilly autumn afternoon, the air smelling of woodsmoke and fallen leaves, when she came into the kitchen with a mischievous grin. She held up a bag of marshmallows and a can of pumpkin puree, declaring we were going to invent the ultimate fall cookie. We spent the next hour laughing, making a delicious mess, and creating a treat that perfectly captured the warmth of her spirit and the comfort of the season.
Why These Cookies Feel Like an Autumn Hug
- Best of Both Worlds: This recipe perfectly marries the classic flavors of pumpkin spice with the beloved trio of s’mores: graham cracker, chocolate, and marshmallow.
- Soft & Chewy Texture: The pumpkin puree ensures these cookies stay wonderfully soft and moist in the center.
- Perfect for Fall Gatherings: These are a unique and festive treat for any autumn occasion, from Halloween parties to Thanksgiving dessert tables.
- Easy to Make: The dough comes together quickly with simple, straightforward steps.
Let’s Gather Our Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 4 graham crackers, roughly crushed
Creating Our Pumpkin S’mores Magic
A Warm Welcome for Our Cookies
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Getting this ready now means you won’t be scrambling later with a bowl of sticky dough. It’s a small step that makes the whole process feel calmer.
The Secret to a Soft Cookie Starts Here
In a mixing bowl, cream your softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This step is what helps give the cookies their lovely texture, so let your mixer run for a few minutes until it looks just right.
Adding the Heart of Autumn
Now, beat in the egg, pumpkin puree, and vanilla extract until everything is smooth and well combined. I just love the warm, inviting color the dough takes on at this stage—it’s the first little hint of the autumn flavors to come.
A Little Dusting of Spice
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. My mom always said that whisking the dry ingredients separately ensures that every cookie gets an equal measure of spice and leavening.
Gently Does It
Gently and gradually, add the dry ingredient mixture into your wet mixture. Be careful to mix only until it’s just combined. Overmixing can make for a tough cookie, and we want these to be soft and tender.
The Campfire Memories Folded In
This is the fun part! Gently fold in the semi-sweet chocolate chips, mini marshmallows, and those crushed graham crackers. I like to leave some larger graham cracker pieces for a bit of extra crunch.
Getting Them Ready for Their Debut
Scoop rounded balls of dough onto your prepared baking sheet. Remember to leave a little space between them, as they’ll spread a bit as they bake. I use a standard cookie scoop to keep them all uniform in size.
Watching for That Golden Glow
Bake for 10–12 minutes. You’re looking for the edges to be a light golden brown while the centers still look soft and slightly underdone. This is the secret to a perfectly gooey cookie!
A Moment of Patience (It’s Worth It!)
Let the cookies cool on the baking sheet for just a few minutes before moving them to a wire rack. This lets them set up properly. Then, enjoy that gooey, pumpkin-spice magic while they’re still warm.
A Quick Note From My Kitchen
Please note that the nutritional information provided for this recipe is an estimate. The values can vary based on the specific ingredients and brands you use. This information is offered as a general guide and should not be considered a substitute for a professional nutritionist’s advice.
For a Slightly Lighter Twist
- Whole Wheat Flour: For a nuttier flavor and a boost of fiber, you can substitute half of the all-purpose flour with white whole wheat flour.
- Reduce the Sugar: These cookies are sweet! You can often reduce the granulated and brown sugar by about a quarter cup total without a major change in texture.
- Dark Chocolate: Swap the semi-sweet chocolate chips for dark chocolate chips (70% cacao or higher) for a richer flavor and more antioxidants.
How We Love to Share Them
- With a Glass of Milk: You can’t beat the classic! A cold glass of milk is the perfect companion to a warm, gooey cookie.
- À La Mode: For an extra-special dessert, serve a warm cookie with a small scoop of vanilla bean ice cream. The contrast of warm and cold is just heavenly.
- Autumn Drink Pairing: These are absolutely wonderful alongside a warm mug of hot apple cider or a spiced chai latte on a crisp fall day.
A Few Gentle Tips for Success
- Overmixing the Dough: Once you add the flour, mix only until you no longer see white streaks. Overworking the gluten can result in a dense, tough cookie instead of a soft and chewy one.
- Using Watery Pumpkin Puree: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. If your puree seems a bit watery, you can blot it with a paper towel to remove some excess moisture before adding it to the batter.
- Marshmallows Melting Away: Mini marshmallows can sometimes melt and disappear into the cookie. To prevent this, you can try gently pressing a few extra marshmallows onto the tops of the cookie dough balls right before they go into the oven.
Saving That Fresh-Baked Goodness
These cookies are at their best when they’re fresh, but they store quite well. Keep them in an airtight container at room temperature for up to 3 days. If they start to harden a bit, you can place a slice of bread in the container to help soften them up again.
From My Kitchen to Yours
I hope these cookies bring as much warmth and joy to your kitchen as they do to mine. They are more than just a treat; they’re a bite of autumn, a reminder of crisp afternoons, and a little piece of my sister’s brilliant, creative heart. I hope you’ll bake a batch, share them with people you love, and create your own sweet memories.
Answering Your Kitchen Questions
Can I make the cookie dough ahead of time?
Yes, you can. The dough can be prepared and refrigerated in an airtight container for up to 2 days. When you’re ready to bake, let it sit at room temperature for about 20-30 minutes to soften slightly before scooping and baking.
Can I use fresh pumpkin instead of canned puree?
You can, but it requires a bit more work. You’ll need to roast and puree a sugar pumpkin (or another baking pumpkin variety) and then strain it well to remove as much water as possible. Canned puree provides more consistent results in baking.
What if I don’t have all the individual spices?
If you don’t have cinnamon, nutmeg, and cloves, you can substitute them with 1 and 3/4 teaspoons of a pre-made pumpkin pie spice blend. It’s a simple swap that works beautifully.
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Pumpkin S’mores Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
There’s something truly magical about the flavors of autumn, and these Pumpkin S’mores Cookies capture that magic in every single bite. They combine the cozy warmth of pumpkin spice with the nostalgic, gooey goodness of a campfire s’more.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 4 graham crackers, roughly crushed
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
- Scoop rounded balls of dough onto the prepared baking sheet, leaving space between them.
- Bake for 10–12 minutes, until the edges are golden and the centers are slightly underdone.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Make sure to use pure pumpkin puree (not pie filling), and avoid overmixing the dough. For extra gooeyness, press a few additional marshmallows on top before baking. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: pumpkin, s’mores, cookies, fall dessert, autumn baking