Description

Discover the perfect fall treat with these Easy Pumpkin S’mores Cookies. Combining the warm flavors of pumpkin and pumpkin pie spice with classic s’mores ingredients—graham crackers, marshmallows, and chocolate—these soft, chewy cookies are ideal for cozy autumn gatherings or a delightful dessert. The recipe features a pumpkin-infused cookie dough studded with chocolate chips and topped with melty marshmallows, chocolate chips, and crunchy graham cracker pieces for a nostalgic seasonal bite.

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
¾ cup packed brown sugar
¼ cup granulated sugar
½ cup pumpkin puree
1 large egg
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1 cup chocolate chips (for dough)
1 tsp orange food coloring (optional)

S’mores Toppings

1 cup mini marshmallows (or 1 cup larger marshmallows cut into quarters)
8 graham crackers, broken into small pieces (about ½-inch to 1-inch)
½ cup chocolate chips (for topping)

Instructions

Prepare Dry Ingredients: In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 tsp pumpkin pie spice, 1 tsp baking soda, and ½ tsp salt. Set aside.
Cream Butter and Sugars: In a large bowl, cream 1 cup softened unsalted butter, ¼ cup granulated sugar, and ¾ cup packed brown sugar with an electric mixer for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
Add Egg, Pumpkin, and Vanilla: Beat in 1 large egg until fully incorporated. Then mix in ½ cup pumpkin puree and 1 tsp vanilla extract on low speed until just combined. Add 1 tsp orange food coloring if desired for a vibrant hue.
Combine Wet and Dry Ingredients & Add Dough Chocolate: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined, careful not to overmix. Stir in 1 cup chocolate chips for the dough.
Chill Dough: Cover the bowl and chill the cookie dough in the refrigerator for at least 1-2 hours to firm up the dough for better handling and texture.
Prepare S’mores Toppings: While the dough chills, if using larger marshmallows, cut them into quarters. Break 8 graham crackers into ½-inch to 1-inch pieces. Measure out ½ cup chocolate chips for topping.
Preheat Oven and Prep Sheets: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
Scoop and Bake Initial Cookie Base: Using a 1.5-2 tablespoon scoop, portion dough balls spaced about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes until the edges are set but the centers remain slightly underbaked for a soft texture.
Add Toppings and Final Bake: Remove the baking sheet from the oven. Immediately press a few mini marshmallows, scatter the ½ cup chocolate chips, and press in graham cracker pieces onto each hot cookie. Return to oven for an additional 2-4 minutes, closely watching until marshmallows are golden and puffed and the chocolate is melted and gooey.
Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature. Store in an airtight container for up to 3-4 days to maintain freshness.

Notes

Chilling the dough is essential for preventing cookie spread and enhancing flavor development.
If mini marshmallows are unavailable, cut larger marshmallows into quarters.
Optional orange food coloring adds a festive fall color to dough but can be omitted.
Watch the cookies carefully during the final bake as marshmallows can quickly brown or burn.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 12-14 minutes (including topping bake)
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cookies, s'mores cookies, fall dessert, pumpkin spice cookies, chocolate chip cookies, autumn bake, marshmallow cookies, graham cracker cookies