Pumpkin S’mores Cookies Recipe

Pumpkin S’mores Cookies combine fall flavors with campfire nostalgia. Get this easy recipe for 24 amazing cookies perfect for autumn gatherings.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last October, my daughter asked for “campfire cookies” for her school’s harvest festival. However, I had no idea what she meant until she described graham crackers mixed with chocolate and marshmallows in cookie form.

That moment sparked my obsession with creating the perfect fall version. After burning three batches and learning that marshmallows melt faster than I expected, I finally cracked the code. These pumpkin s’mores cookies capture campfire nostalgia while embracing autumn’s warm spices.

Moreover, they solve the eternal dilemma of choosing between s’mores and pumpkin treats. Why pick one when you can have both? Furthermore, these cookies transport you to cozy evenings by the fire, even when you’re stuck indoors.

Whether you’re planning a Halloween party or simply craving something extraordinary, this recipe delivers. Additionally, it’s forgiving enough for beginners yet impressive enough for experienced bakers.

What Makes These Pumpkin S’mores Cookies Special

These cookies represent the perfect marriage of two beloved American treats. First, they capture the essence of traditional s’mores with graham crackers, chocolate, and marshmallows. Then, they embrace fall with pumpkin puree and warming spices.

Unlike typical pumpkin cookies that can turn out cake-like, these maintain a chewy texture. The secret lies in the perfect balance of wet and dry ingredients. Additionally, the combination of brown and granulated sugars creates the ideal texture contrast.

Ingredients That Make the Pumpkin S’mores Cookies Magic

Shopping Tips for Pumpkin S’mores Cookies Success

When shopping at your local grocery store, focus on quality ingredients. First, choose pumpkin puree over pumpkin pie filling. The difference matters significantly for texture and flavor control.

Look for mini marshmallows rather than regular-sized ones. They distribute more evenly throughout the dough. Additionally, grab honey graham crackers for extra sweetness that complements the pumpkin.

For chocolate chips, semi-sweet works best. However, dark chocolate creates a more sophisticated flavor profile. Meanwhile, milk chocolate appeals to kids’ palates.

Smart Substitutions

For international readers: Replace pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves. Use digestive biscuits instead of graham crackers.

Dietary modifications: Substitute vegan butter and egg replacer for plant-based versions. Gluten-free flour blends work well, though cookies may spread slightly more.

Allergy considerations: Sunflower seed butter can replace any nut-containing ingredients. Dairy-free chocolate chips accommodate milk allergies.

Quality Indicators

Choose pumpkin puree with a deep orange color and smooth consistency. Fresh marshmallows should feel soft and pliable. Stale ones won’t melt properly during baking.

Test your baking soda by dropping a pinch in vinegar. It should bubble vigorously. Old baking soda produces flat cookies that disappoint everyone.

Equipment and Preparation Mastery

Essential Equipment for Pumpkin S’mores Cookies

You’ll need standard baking equipment plus a few specific tools. A large mixing bowl accommodates all ingredients comfortably. Additionally, an electric mixer creates properly creamed butter and sugar.

Kitchen scale advantage: Weighing ingredients ensures consistent results. However, measuring cups work perfectly fine for this forgiving recipe.

Cookie scoop benefits: A small cookie scoop creates uniform cookies that bake evenly. Alternatively, use a tablespoon for similar results.

Step-by-Step Instructions

Step 1: Prepare Your Baking Environment

Preheat your oven to 350°F. Line baking sheets with parchment paper. This prevents sticking and ensures even browning.

Position racks in the upper and lower thirds of your oven. This setup allows you to bake multiple sheets simultaneously.

Step 2: Create the Perfect Base

In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. This process takes about 3-4 minutes with an electric mixer.

The mixture should look pale and increased in volume. Properly creamed butter incorporates air, creating tender cookies.

Step 3: Add Wet Ingredients

Beat in pumpkin puree, egg, and vanilla extract until well combined. The mixture might look slightly curdled initially. Don’t worry – this is normal.

If using orange food coloring, add it now. Start with a few drops and adjust to your preferred shade.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Whisking ensures even distribution of leavening agents.

Gradually add dry ingredients to wet ingredients. Mix until just combined. Overmixing develops gluten, creating tough cookies.

Step 5: Fold in the Magic

Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces. Use a wooden spoon or spatula for this step.

The dough should look chunky and colorful. Each bite will contain multiple flavor elements.

Step 6: Shape and Top

Using a cookie scoop, drop rounded tablespoons of dough onto prepared baking sheets. Space them about 2 inches apart.

Press extra marshmallows, chocolate chips, and graham cracker pieces into the tops. This creates bakery-style appearance.

Step 7: Bake Pumpkin S’mores Cookies to Perfection

Bake for 12-14 minutes until edges are golden but centers remain soft. The cookies will continue cooking on the hot pan.

My biggest mistake: I once overbaked a batch, trying to get completely set centers. The result was dry, crumbly cookies. Trust the process and remove them while slightly underdone.

Step 8: Cool Properly

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking and maintains shape.

Expert Tips and Creative Variations

Professional Techniques

Temperature matters: Room temperature ingredients blend more easily. Cold butter won’t cream properly. However, softened butter shouldn’t be melted.

Chill the dough: If your kitchen is warm, chill the dough for 30 minutes. This prevents excessive spreading during baking.

Double-pan method: Place one baking sheet inside another. This prevents bottom burning while ensuring even heat distribution.

Creative Variations for Mini Pumpkin Desserts

Campfire S’mores Version: Replace pumpkin puree with extra butter and add crushed graham crackers throughout the dough.

Spiced Chocolate Delight: Add a pinch of cayenne pepper for subtle heat. This combination mirrors Mexican hot chocolate traditions.

Maple Pecan Twist: Substitute maple syrup for half the granulated sugar. Fold in chopped pecans for extra crunch.

Holiday Cranberry Style: Add dried cranberries and white chocolate chips. This variation works beautifully for Thanksgiving dessert tables.

Gluten-Free Adaptation: Use almond flour blend and add an extra egg yolk for binding. The texture remains wonderfully chewy.

Storage and Make-Ahead Tips

Make-ahead strategy: Prepare dough up to 2 days ahead. Cover and refrigerate. Bring to room temperature before baking.

Freezer cookie dough: Pre-scoop dough balls and freeze on baking sheets. Once solid, transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes.

Pumpkin Smores Cookies Perfect Pairings

These cookies complement various beverages beautifully. Hot apple cider enhances the fall flavors. Meanwhile, cold milk provides classic comfort. Additionally, coffee’s bitterness balances the sweetness perfectly.

For entertaining, serve alongside cinnamon apple bread for a complete autumn dessert spread. The combination creates a memorable seasonal experience.

Wine pairing suggestion: A light Moscato complements the pumpkin spices without overwhelming the delicate flavors.

Troubleshooting Common Issues

Texture Problems

Cookies spreading too much: Your butter might be too warm, or you’re using too much sugar. Chill the dough and reduce sugar slightly next time.

Cookies too dry: Overbaking is the usual culprit. Also, measure flour carefully – too much creates dry cookies.

Cookies too soft: Underbaking or too much liquid. Bake an extra minute or two until edges are golden.

Ingredient Challenges

Marshmallows burning: Use mini marshmallows and press them slightly into the dough. They’ll melt and caramelize without burning.

Graham crackers getting soggy: Break them into larger pieces and add just before baking. Smaller pieces absorb moisture from the dough.

Uneven browning: Rotate baking sheets halfway through baking. Also, check your oven temperature with a thermometer.

Fall Dessert Recipes FAQs

The Perfect Autumn Celebration

These pumpkin s’mores cookies embody everything wonderful about fall baking. They combine familiar comfort with exciting innovation. Furthermore, they create lasting memories around your table.

The recipe scales beautifully for large gatherings. Double or triple the batch for parties. Additionally, they freeze wonderfully for unexpected guests.

Consider serving them at your next autumn gathering alongside marry me chicken soup for a complete seasonal meal. The combination creates a cozy, memorable experience.

Share your creation: Tag us on social media with your pumpkin s’mores cookies. We love seeing your beautiful results and creative variations.

Remember that baking is about bringing joy to others. These cookies accomplish that mission perfectly. Whether you’re feeding family or friends, they’ll create smiles and requests for the recipe.

Finally, don’t forget to enjoy the process. The mixing, measuring, and anticipation are part of the magic. After all, the best cookies are made with love and shared with people who matter most.

Pumpkin S’mores Cookies

These pumpkin s’mores cookies combine the best of fall flavors with campfire nostalgia. Featuring pumpkin puree, warm spices, chocolate chips, mini marshmallows, and graham crackers, they create the perfect chewy texture with bakery-style appearance.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Equipment

• Large mixing bowl
• Electric mixer
• Baking sheets
• Parchment paper
• Cookie scoop
• wire rack

Ingredients

  

Cookie Base

• 1 cup unsalted butter at room temperature
• ¾ cup brown sugar packed
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt

Mix-ins

• 1 cup chocolate chips
• 1 cup mini marshmallows
• 8 pieces graham crackers broken into small pieces
• 1 teaspoon orange food coloring optional

Optional Toppings

• ½ cup chocolate chips for topping
• mini marshmallows for topping
• graham crackers crushed, for topping

Instructions

 

• Preheat your oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the pumpkin puree, egg, and vanilla extract until well combined (add the orange food coloring into this step if you plan to use it).
• In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
• Gently fold in the chocolate chips, mini marshmallows and graham cracker pieces.
• Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and/or pieces of graham crackers into the top of each one.
• Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Serve the pumpkin s’mores cookies at room temperature.

Notes

Store cookies in an airtight container at room temperature for 5-7 days. For longer storage, freeze for up to 3 months. Cookie dough can be prepared 2 days ahead and refrigerated. Mini marshmallows work better than regular-sized ones for even distribution.

Keyword autumn cookies, fall dessert recipes, mini pumpkin desserts, pumpkin s’mores cookies