Pumpkin Smores Cookies: 9 Irresistible Reasons to Indulge

Last autumn, after a marathon of soccer games and late-night school projects, my kids demanded a “cozy treat that tastes like camping.” Homemade Pumpkin Smores Cookies were born right in my chaotic kitchen, merging two of our favorite flavors: pumpkin spice and s’mores. If you’re short on time but craving something sweet, these Pumpkin S’mores Cookies are about to become your go-to answer for fall gatherings, family movie nights, or just that after-dinner sweet tooth. They promise gooey marshmallows, melty chocolate, and spiced pumpkin comfort with every bite.

Why You’ll Love These Pumpkin S’mores Cookies

• Pumpkin S’mores Cookies bake up in under 25 minutes, perfect for busy weeknights
• Family-friendly, kid-approved and easy to make together—little hands love pressing in marshmallows on top
• Pumpkin puree adds moisture and sneaks in some extra veggies, so you feel good about that cookies-for-breakfast moment
• Each bite is soft and chewy with gooey marshmallow pools and toasty graham crunch
• Smell your kitchen fill with pumpkin spice, caramelized sugar and a hint of campfire nostalgia

Pumpkin S’mores Cookies Ingredients

• Unsalted butter: Start with room temperature. Do as I say, not as I once did when I nearly broke my hand trying to cream cold butter
• Brown sugar & granulated sugar: The brown sugar’s caramel notes boost that classic s’mores flavor
• Pumpkin puree: This is my favorite fall hack, turning every cookie batch ultra-moist and kid-friendly. Canned works, but roasted fresh pumpkin is a real treat if you have leftovers
• Egg and vanilla extract: Give your dough structure and warmth
• All-purpose flour, baking soda, pumpkin pie spice, salt: Pantry basics that bind, lift, and give your Pumpkin S’mores Cookies a sweet autumn kick
• Chocolate chips: When I have leftover Halloween bars, I just chop those up
• Mini marshmallows: Learned from my son, who “taste-tests” half the bag before baking. Even if you end up a handful short, it’s all good
• Graham crackers: Feel free to swap in teddy grahams if you want smaller bits
• Orange food coloring (optional): Fun for seasonal flair or Halloween parties. My daughter loves the bright, festive look

All full measurements and details are in the recipe card. Butter and pumpkin puree can be prepped ahead and stored separately overnight for faster assembly on hectic mornings.

How to Make Pumpkin S’mores Cookies

Step 1: Preheat Oven & Line Your Pan

Set your oven to 350°F and line a baking sheet with parchment. This makes clean-up painless and keeps the bottoms golden, not burnt. If you forget parchment (I have), a quick spritz of nonstick spray saves the day.

Step 2: Cream the Butter and Sugars

In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and fluffy. The mix should look pale and feel velvety. A stand mixer helps if little helpers crowd your counter.

Step 3: Add Pumpkin, Egg, and Vanilla

Beat in pumpkin puree, egg, and vanilla. Add orange food coloring now if you’re using it. It gives the dough that gorgeous autumn shade. The mixture will look a bit loose, but don’t worry: flour will pull it together.

Step 4: Mix Dry Ingredients Separately

In another bowl, combine flour, baking soda, pumpkin pie spice, and salt. Whisk to evenly distribute the spice. This keeps your Pumpkin S’mores Cookies tasting consistent, even if you have eager hands helping.

Step 5: Combine Wet and Dry

Gently add dry ingredients into wet, mixing just until combined. Overmixing here makes cookies tough instead of tender. If you see a streak of flour, that’s your sign to stop.

Step 6: Fold in the S’mores Mix-Ins

Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces. Save a small handful of each for topping the cookies before baking. My secret for bakery-style looks.

Step 7: Scoop, Top, and Bake

Scoop tablespoons of dough onto your lined sheet, 2 inches apart. Press in extra marshmallows, chips, and crumbs into each mound for that campfire melt and crispy crunch. Bake for 12-14 minutes, until edges are golden but centers are just set. Don’t overbake. You want a soft, marshmallowy core.

Step 8: Cool and Serve

Let cookies cool on the baking sheet for a few minutes before transferring to a rack. They’ll firm up as they cool. If you rush, they can fall apart. My kids always sneak the first one warm and gooey, and honestly, I can never blame them.

Pro Tips for Pumpkin S’mores Cookies

• Chill your dough for 10-20 minutes if it feels too sticky or your kitchen is warm
• Freeze extra dough balls ahead. Bake straight from freezer for fresh-baked treats anytime
• If marshmallows bake out or brown too fast, press new ones in just as cookies come out of the oven
• Use a cookie scoop for even sizes. Invest in a sturdy, easy-release scoop for less mess

Serving Suggestions for Pumpkin S’mores Cookies

• Stack on a platter for a family-friendly after-dinner dessert (add a glass of cold milk for the kids, hot cocoa for parents)
• Serve warm, sandwiched with vanilla ice cream for a fall-inspired twist on ice cream sandwiches
• Pack in lunchboxes for a sweet midday surprise. My daughter’s friend called them “pumpkin pillows” after her first bite

Pumpkin S’mores Cookies Storage & Make-Ahead

Store Pumpkin S’mores Cookies in an airtight container at room temperature for up to four days. For longer keeping, freeze baked cookies for one month; thaw before serving. Reheat gently in the microwave (10-12 seconds) for that just-baked gooey effect. Crumble leftovers over yogurt or ice cream for an easy, festive sundae topping.

Closing Thoughts

Pumpkin S’mores Cookies are more than a sweet treat. They’re cozy autumn magic with every bite. The aroma of pumpkin spice and melting chocolate always lingers, making our home feel extra welcoming. Share your own s’mores twist in the comments below. I can’t wait to see your spin. Sending warm kitchen wishes your way.

FAQs About Pumpkin S’mores Cookies

Can I make Pumpkin S’mores Cookies ahead of time?
Yes, you can! I often freeze dough balls for up to a month and bake fresh cookies whenever we get a craving. Just add an extra minute or two to the baking time straight from frozen.

Are there any substitutions for graham crackers?
Absolutely. If you don’t have graham crackers, try digestive biscuits or vanilla wafer cookies. Teddy Grahams are a hit with younger kids.

Do I have to use pumpkin puree?
Pumpkin puree is key for moisture and that signature fall flavor, but you can try sweet potato or butternut squash puree. Just make sure it’s not too watery.

How do I prevent the marshmallows from melting away?
Marshmallows do melt a lot in the oven. I’ve learned to save a handful and press them into the cookies immediately after baking for visible, gooey pieces.

Are Pumpkin S’mores Cookies dairy-free or vegan?
The base cookie is not dairy-free or vegan, but you can swap to plant butter, egg replacer, and use allergy-friendly chocolate and marshmallows. I’ve tested a batch with coconut oil and flax egg, and they turned out softer but just as tasty.