If you’re craving a treat that perfectly blends the cozy warmth of fall with the nostalgic joy of a campfire classic, you’ve got to try this Pumpkin S’mores Cookies Recipe. Imagine soft, tender cookies packed with the cozy spices of pumpkin, melty chocolate chips, gooey marshmallows, and crunchy graham cracker bits. Every bite captures the magic of s’mores with a seasonal twist that makes them utterly irresistible and perfect for sharing with friends and family on a crisp autumn day.
Ingredients You’ll Need
This Pumpkin S’mores Cookies Recipe calls for simple, everyday ingredients that come together to create a layered experience of flavors and textures. Each component plays a special role—from the pumpkin puree lending moisture and subtle earthiness, to the cinnamon adding that signature fall spice, and the marshmallows contributing melty sweetness. Here’s everything you’ll need to make these delightful cookies:
- 1 cup unsalted butter, softened: Provides rich creaminess and ensures a tender texture.
- ¾ cup brown sugar: Adds deep sweetness and moisture for chewy cookies.
- ½ cup granulated sugar: Balances sweetness and helps with slight crispness on the edges.
- â…“ cup pumpkin puree: Infuses natural pumpkin flavor and keeps cookies moist.
- 1 large egg: Binds the ingredients together and adds richness.
- 2 teaspoons vanilla extract: Heightens all the flavors with its warm aroma.
- 2 ½ cups all-purpose flour: Forms the base structure of the cookies.
- 1 teaspoon baking soda: Helps with lift and lightness.
- ½ teaspoon baking powder: Adds extra rise for a perfect crumb.
- 1 teaspoon ground cinnamon: Brings an essential cozy spice note.
- ½ teaspoon salt: Balances sweetness and enhances flavor depth.
- 1 cup semi-sweet chocolate chips: Offers melty, rich bursts of chocolate in every bite.
- 1 cup mini marshmallows: Creates those gooey, signature s’mores pockets.
- ¾ cup graham cracker pieces: Adds irresistible crunch and authentic s’mores flavor.
- Optional extra chocolate and marshmallows for topping: For that bakery-style wow factor.
How to Make Pumpkin S’mores Cookies Recipe
Step 1: Prep Your Oven and Mix Sugars with Butter
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper to prevent sticking. Then, in a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes light, fluffy, and wonderfully creamy. This is the foundation of your cookie’s texture and sweetness, so take a moment to enjoy this step—it smells amazing already!
Step 2: Add Pumpkin, Egg, and Vanilla
Next, mix in the pumpkin puree, egg, and vanilla extract until everything is fully smooth and well combined. This trio brings moisture, richness, and flavor depth to your dough. You’ll notice how it makes the batter a bit more dense but also irresistibly silky.
Step 3: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Combining these ingredients separately helps ensure an even distribution of leavening agents and spices, which is key to the perfect cookie crumb and balanced flavor.
Step 4: Bring It All Together
Gradually fold the dry ingredients into the wet mixture, mixing just until everything is incorporated. Overmixing can lead to tough cookies, so keep it gentle. Finally, fold in the chocolate chips, mini marshmallows, and graham cracker pieces, making sure they’re evenly dispersed but don’t get crushed.
Step 5: Scoop and Bake
Scoop generous tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. For that bakery-style look and extra s’mores goodness, press a few extra marshmallows and chocolate chips on top of each cookie dough ball. Bake for 10 to 12 minutes until the edges are set but the centers look slightly underbaked—that’s your cue to keep these cookies soft and gooey!
Step 6: Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes to firm up slightly before transferring them to a wire rack. This helps them set just enough without losing their delightful softness. These Pumpkin S’mores Cookies Recipe treats are best enjoyed fresh but keep reading for storage tips!
How to Serve Pumpkin S’mores Cookies Recipe
Garnishes
To elevate the presentation and flavor, consider sprinkling a pinch of cinnamon sugar over warm cookies just before serving. You can also drizzle melted chocolate or add a light dusting of powdered sugar to give them a festive, polished look that’s perfect for sharing at gatherings or gifting.
Side Dishes
These cookies pair exceptionally well with a warm cup of spiced chai tea, rich hot chocolate, or a creamy latte. The beverages echo the cookies’ warm spices and help create a perfect cozy moment. A scoop of vanilla ice cream on the side also turns these into a luxurious dessert.
Creative Ways to Present
For parties, arrange these cookies on a rustic wooden board with small bowls of extra mini marshmallows, chocolate chips, and graham cracker crumbs for a fun DIY s’mores station. You could also sandwich two cookies with a layer of marshmallow fluff or pumpkin cream cheese frosting for an extra indulgent treat.
Make Ahead and Storage
Storing Leftovers
After baking, store any leftover Pumpkin S’mores Cookies Recipe treats in an airtight container at room temperature for up to four days. This keeps them soft with that perfect gooey marshmallow texture intact, so you can enjoy the cozy flavors even later in the week.
Freezing
If you want to save time for later, freeze the cookie dough balls before baking or freeze baked cookies in a single layer. Wrap them tightly in plastic wrap and place in a freezer-safe bag. They’ll stay fresh for up to three months. When ready, thaw the dough overnight or warmed cookies for about 15 minutes at room temperature.
Reheating
To reheat, pop your cookies in a preheated oven at 300°F for about 5 minutes or microwave for 15-20 seconds for a warm, fresh-from-the-oven feel. This little trick revives the gooey chocolate and marshmallows like magic.
FAQs
Can I use canned pumpkin or fresh pumpkin puree?
Canned pumpkin puree is the best choice for this Pumpkin S’mores Cookies Recipe because it has the ideal consistency and moisture. Fresh pumpkin puree can be used but make sure it’s well cooked and strained so it doesn’t add too much moisture to the dough.
What if I don’t have mini marshmallows?
You can chop regular-sized marshmallows into smaller pieces to mimic the mini marshmallows’ even distribution. However, mini marshmallows melt more evenly and create those trademark gooey pockets throughout the cookie.
Can these cookies be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend of equal measure, but make sure it contains xanthan gum to help with texture. They may have a slightly different crumb but will still be delicious.
How do I prevent the marshmallows from burning in the oven?
Since marshmallows brown quickly, keeping the baking time on the shorter side and placing extra marshmallows on top of the dough balls right before baking helps them melt and toast lightly without burning.
Can I increase the pumpkin flavor?
Definitely! To boost the pumpkin punch in this Pumpkin S’mores Cookies Recipe, try adding a pinch of nutmeg, ground cloves, or even a little extra cinnamon. Just be careful not to overpower the sweet s’mores elements.
Final Thoughts
There’s something truly magical about combining the warmth of pumpkin with the gooey goodness of s’mores, and this Pumpkin S’mores Cookies Recipe nails it every time. Whether you’re baking for a cozy family night, a fall party, or just because, these cookies are guaranteed to bring smiles and that comforting feeling of home. So, grab your ingredients and enjoy creating your new favorite seasonal treat—you won’t regret it!
Print
Pumpkin S’mores Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin, cinnamon, and gooey marshmallows with chocolate chips and crunchy graham crackers for a festive fall treat. Soft, chewy, and perfectly sweet, they capture the essence of a classic s’more with a seasonal twist, making them an ideal dessert for autumn gatherings or anytime you crave a nostalgic flavor.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- â…“ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- ¾ cup graham cracker pieces (about 5 full crackers, broken into chunks)
- Optional extra chocolate chips and marshmallows for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until the dough is smooth and well combined, adding moisture and flavor to the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. This ensures even distribution of leavening agents and spices.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen cookies.
- Fold in Add-ins: Carefully fold in the chocolate chips, mini marshmallows, and graham cracker pieces to evenly distribute delicious chunks throughout the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, drop heaping scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Optional Topping: For bakery-style cookies, press a few extra marshmallows and chocolate chips on top of each dough mound for added gooey texture and visual appeal.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers appear slightly underbaked to maintain softness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, preventing breakage and preserving texture.
Notes
- Avoid overbaking to keep the cookies soft and gooey.
- For a stronger pumpkin flavor, add a pinch of nutmeg or cloves to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
