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These pumpkin s'mores cookies blend the warmth of fall with that nostalgic campfire flavor in a delightful treat. Every bite features a soft pumpkin cookie stuffed with melted chocolate, gooey marshmallows, and crunchy graham cracker pieces. It's my go-to fix for those s'mores cravings when it gets too chilly for a bonfire but I still want something sweet and comforting.
My family discovered these cookies one rainy October weekend when I was torn between making pumpkin bread and s'mores. Now, they’re our favorite cookie for autumn get-togethers and cozy nights at home.
Ingredients
- Unsalted butter: Using it at room temperature makes the cookies soft and rich. Pick a fresh block with no weird smell or discoloration
- Brown sugar: This gives depth and chew. Go for dark brown sugar if you want a more caramel-like flavor
- Granulated sugar: Balances the sweetness and helps the cookies spread
- Pumpkin puree: Adds moisture and seasonal taste. Make sure it's pure pumpkin, not pie filling
- Large egg: Binds everything together. Choose free-range for the best flavor
- Vanilla extract: Infuses warmth and a lovely bakery aroma. Pure extract tastes better than imitation
- All-purpose flour: Provides structure. Spoon it and level it off to avoid dense cookies
- Baking soda: Helps lighten the texture. Check that it's fresh for the best rise
- Pumpkin pie spice: Gives that classic autumn taste. You can mix ground cinnamon, ginger, nutmeg, and clove if you have them
- Salt: Elevates all the sweet flavors. Fine sea salt works really well
- Chocolate chips: Add sweetness with those lovely melt-in-your-mouth bites. Go for semi-sweet or dark, depending on your preference
- Mini marshmallows: Bring the gooey s'mores magic. If you want them less melty, use vegan marshmallows for better structure
- Graham crackers: Add crunch and that classic graham taste. Break them up right before you use them
- Orange food coloring (optional): Makes the cookies look a bit more fun and pumpkin-like
- Extra chocolate chips, marshmallows, and graham crumbs: Use these for garnishing to make your cookie tray look extra inviting
Instructions
- Making the Dough:
- Start by creaming your butter that's at room temperature with both types of sugar in a large bowl or stand mixer. Mix it on medium speed for about three to four minutes until it’s light and fluffy. This adds tiny air bubbles to the dough for softness
- Incorporate Pumpkin and Egg:
- Stir in the pumpkin puree, egg, and vanilla to your butter mix. If you're using food coloring, throw it in now. Blend on low until everything is just mixed, scraping down the sides of the bowl to pick up any streaks
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Whisking breaks up lumps, ensuring even baking
- Bring Wet and Dry Together:
- Gently mix the dry ingredients into the wet mixture using your mixer on low or by hand. Stop as soon as the dough starts to come together. Don’t overmix, as it can make the cookies tough
- Fold in Mix-Ins:
- Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces with a spatula or spoon. Be careful so you keep some chunky bits in the cookies
- Shape the Cookies:
- Use a small cookie scoop or a heaping tablespoon to form the dough. Place them two inches apart on a baking sheet lined with parchment to prevent them from merging while baking
- Add Toppings:
- Press extra marshmallows, chocolate chips, and graham cracker bits into the tops of each dough ball. This makes them look bakery-fresh and gives you those gooey pockets
- Bake:
- Pop the tray into your preheated 350°F oven. Bake for about 12 to 14 minutes. You want the edges to be browned, but the centers should look set yet soft
- Cool:
- Let the cookies sit on the baking sheet for five minutes once they’re out of the oven. This helps them firm up so they won’t fall apart when you move them. After that, transfer them to a wire rack to cool completely
- Serve:
- Enjoy your pumpkin s'mores cookies at room temperature. They're best the same day but will stay soft and chewy for several days in an airtight container
Every fall, I try a different take on s'mores cookies, but this pumpkin version is hands down my favorite. My little ones have a blast helping to press in the toppings and sneaking extra marshmallows while we bake.
Storage Tips
Store any leftover cookies in an airtight container at room temperature for up to four days. They stay softer if you place a slice of bread in the container. For longer storage, freeze them on a baking sheet, then transfer to a freezer bag for up to two months. Reheat briefly in the microwave to get that gooey texture back.
Ingredient Substitutions
If you’re out of pumpkin pie spice, use two-thirds of a teaspoon of cinnamon plus a dash of nutmeg and ginger. You can also swap chocolate chips for chopped chocolate bars for bigger pools of chocolate. Gluten-free flour blends can replace regular flour, just be sure to check the package for instructions.
Serving Suggestions
I love arranging these cookies on a party platter with a few extra marshmallows around them. For a fun treat, sandwich a scoop of vanilla or pumpkin ice cream between two cookies. They’re also perfect for school bake sales since they're nut-free and eye-catching.
Cultural and Seasonal Context
S'mores cookies started as a fun way to enjoy campfire flavors indoors, and adding pumpkin gives them an unmistakable autumn vibe. They're especially fitting for October or Thanksgiving gatherings when everyone craves warm spices and cozy treats. If you’re hosting a Halloween or fall movie night, these cookies fit right in.
Seasonal Adaptations
You can swap out pumpkin for mashed sweet potatoes for a sweeter spin. Add cinnamon chips or white chocolate chips for a change. Decorate with Halloween or fall-themed sprinkles on top for a festive touch.
Success Stories
One holiday, my nieces and nephews helped shape and top the cookies, turning it into a family bake-off because everyone wanted to create the gooiest version. It became a cherished tradition we look forward to each year as the weather cools.
Freezer Meal Conversion
If you want to freeze the dough, scoop out the cookie balls onto a tray and chill them until firm. Then, transfer to a zip-top bag and freeze for up to two months. Bake from frozen, just add a minute or two more in the oven. This means you can have cookies ready whenever the craving hits.
Bake a batch and share them — these pumpkin s'mores cookies bring warmth and joy to any gathering. Enjoy this seasonal twist whenever you crave a cozy treat.
Common Recipe Questions
- → How can I prevent my marshmallows from melting too much?
Try using vegan mini marshmallows; they keep their shape better in the oven and won’t dissolve into the dough as easily.
- → What’s the secret to chewy cookies?
Make sure to cream the butter and sugars really well, don't mix too much after adding the flour, and avoid overbaking. Let them cool on the baking sheet before moving them.
- → Is the orange food coloring necessary?
Nope, it’s optional and doesn’t change the taste or texture. Just skip it if you like to keep things natural.
- → How can I make sure my cookies don’t spread out too much?
Use butter at room temperature, chill the dough if it’s too soft, and don’t mix too much to keep their shape.
- → Can I use something other than graham crackers?
Yes, you could try digestive biscuits or vanilla wafers instead. Just pick something crunchy and mild-tasting for the best outcome.