Pumpkin S’mores Cookies are a fun twist on two classic fall favorites coming together in one delicious bite! These cookies mix the cozy, spiced flavor of pumpkin alongside melty marshmallows, melted chocolate, and crunchy graham cracker bits for a sweet treat that’s soft, gooey, and packed with autumn vibes.
I love making these cookies when I want something a little different but still comforting. The pumpkin adds just enough moisture and spice to make them extra tasty without overpowering the classic s’mores flavors we all know and love. Plus, having marshmallows inside the cookie gives it a wonderful gooey surprise every time I take a bite.
They’re perfect for sharing around a bonfire, as an after-school snack, or even warmed up with a cup of tea or hot cocoa. I often find myself sneaking just one more while they’re still warm because the mix of soft cookie, melted chocolate, and toasted marshmallow is just so hard to resist. These cookies make pumpkin season feel even cozier!
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture and that classic pumpkin taste. Canned pumpkin works well, but fresh cooked and mashed pumpkin is a great swap if you want to keep it natural.
Brown sugar: It keeps these cookies soft and adds a nice caramel note. You can substitute with coconut sugar for a deeper flavor or use white sugar if needed, though texture may be slightly different.
Rolled oats & graham cracker crumbs: Oats give chewiness, while graham crackers add that signature s’mores crunch. If you’re short on graham crackers, digestive biscuits or crushed vanilla cookies work fine in a pinch.
Marshmallows: Mini marshmallows allow for even melting but cutting regular marshmallows in halves works too. To keep gooeyness, add them on the cookie tops just before baking.
Chocolate chips or chunks: Semisweet chocolate complements the sweetness well. You can swap for milk or dark chocolate based on your preference.
How Do I Get Perfectly Toasted Marshmallows on Cookies?
Getting those marshmallows golden and melty without burning or drying them out can be a bit tricky. Here’s my method:
- Press marshmallows gently onto cookie dough before baking so they stay put.
- Bake at 350°F for 12-15 minutes. The edges of cookies should be set while marshmallows start to puff and brown.
- If marshmallows aren’t toasted enough, switch your oven to broil and watch closely. Broil for just 1-2 minutes until lightly browned.
- Keep a close eye when broiling; marshmallows can go from toasted to burnt very fast.
This way, you get soft cookies with toasty, gooey marshmallows melting right on top—just like a campfire treat!
Equipment You’ll Need
- Baking sheets – essential for baking cookies evenly without sticking.
- Parchment paper or silicone baking mats – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – one large for wet ingredients and one for dry; helps keep things organized.
- Measuring cups and spoons – accurate measuring makes your cookies turn out perfect every time.
- Cookie scoop or tablespoon – helps make evenly sized cookies for uniform baking.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for crunch and nutty flavor to balance the sweetness.
- Swap semisweet chocolate chips for white chocolate to give a creamy contrast to pumpkin spices.
- Mix in a teaspoon of espresso powder to deepen the chocolate flavor and add a subtle richness.
- Use cinnamon chips or butterscotch chips instead of chocolate for a different but tasty twist.
Pumpkin S’mores Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (240g) pumpkin puree (canned or fresh)
- 1 cup (200g) brown sugar, packed
- 1/2 cup (115g) unsalted butter, melted and cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (90g) old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup graham cracker crumbs (about 6 full sheets, crushed)
For the Topping:
- 1 1/2 cups marshmallows (mini or regular-sized cut in halves)
- 1 cup semisweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 12-15 minutes to bake. You’ll also want to let the cookies cool for about 5 minutes before handling. So, plan for roughly 40 minutes from start to finish including baking and cooling time.
Step-by-Step Instructions:
1. Get Ready to Bake:
First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or use silicone mats to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, brown sugar, melted butter, egg, and vanilla extract until everything is smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, stir together the flour, rolled oats, baking soda, cinnamon, ginger, nutmeg, salt, and crushed graham crackers until evenly mixed.
4. Make the Cookie Dough:
Slowly add the dry ingredients to the wet mixture. Stir gently until combined. You’ll have a soft and moist cookie dough ready to go.
5. Shape and Top the Cookies:
Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the baking sheets. Leave about 2 inches between each one. Press a few marshmallows and chocolate pieces lightly onto the top of each dough mound.
6. Bake to Gooey Perfection:
Bake the cookies for 12 to 15 minutes, or until their edges turn golden and the cookies are set but still tender. The marshmallows on top will get toasted and melty.
7. Optional Toasting Boost:
If you want extra-toasty marshmallows, switch your oven to broil and broil the cookies for 1 to 2 minutes after baking. Keep a close eye to avoid burning.
8. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. For classic s’mores fun, sandwich two cookies together with extra marshmallows and chocolate inside while still warm.
Enjoy your warm, soft pumpkin s’mores cookies packed with gooey marshmallows, melted chocolate, and that cozy pumpkin spice touch!
Can I Use Canned Pumpkin for This Recipe?
Yes! Canned pumpkin puree works perfectly and is super convenient. Just be sure to use pure pumpkin, not pumpkin pie filling, which has added spices and sugar.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it tightly covered for up to 2 days. Let it come to room temperature before baking for the best texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft, add a slice of bread to the container—they help maintain moisture.
Can I Substitute Mini Marshmallows with Regular Ones?
Yes, just cut regular-sized marshmallows in halves or quarters so they spread evenly on the cookies and melt nicely without overpowering the cookie surface.
