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Pumpkin S’mores Cookies

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Pumpkin S’mores Cookies are soft, chewy fall treats packed with real pumpkin, warm spices, gooey marshmallows, and melty chocolate. They combine nostalgic campfire flavors with cozy autumn baking for a crowd-pleasing dessert.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups mini marshmallows
  • Optional: 1/2 cup chopped milk chocolate
  • Optional: 1/4 cup extra graham cracker pieces for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes with mixer or 5 minutes by hand).
  3. Add egg, pumpkin puree, and vanilla extract. Mix until combined.
  4. In a separate bowl, whisk together flour, graham cracker crumbs, cinnamon, nutmeg, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, stirring gently until a soft dough forms. Do not overmix.
  6. Gently fold in chocolate chips and mini marshmallows. If using, add chopped milk chocolate and extra graham cracker pieces.
  7. Using a cookie scoop or two spoons, drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Press extra chocolate chips and marshmallows on top if desired.
  8. Bake for 10-12 minutes until edges are golden and centers look just set. Marshmallows will puff and melt.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish setting.

Notes

For best results, use room temperature butter and egg. Do not overmix the dough after adding flour. Chill dough for 30 minutes if your kitchen is warm or pumpkin is extra moist to prevent spreading. Press extra marshmallows on top for gooey centers. Cookies may look underdone when removed from oven but will firm up as they cool. Store in airtight container for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pumpkin cookies, s'mores cookies, fall dessert, easy cookies, marshmallow cookies, chocolate chip cookies, autumn baking, pumpkin spice, campfire cookies

Find it online: https://atomicbite.com/pumpkin-smores-cookies-recipe-easy-gooey-fall-treats-to-bake/