Pumpkin S’mores Cookies

These Pumpkin S’mores Cookies combine warm pumpkin spice with melted chocolate, gooey marshmallows, and crunchy graham crackers in one cozy fall treat. They’re soft in the center, lightly crisp around the edges, and packed with classic s’mores flavor in every bite. Perfect for Halloween parties, Thanksgiving dessert tables, fall movie nights, or weekend baking, they’re an easy way to bring a little campfire nostalgia into the kitchen.

Why You’ll Love These Pumpkin S’mores Cookies

These cookies are more than just a fun fall mash-up. They’re designed to be easy to make, reliable, and practical for busy home bakers.

• Easy one-bowl dough: Melted butter means no waiting for butter to soften, and you won’t need a stand mixer.
• Chewy instead of cakey: Blotting the pumpkin removes excess moisture, helping the cookies stay dense, soft, and chewy.
• Better marshmallow texture: Adding the marshmallows near the end of baking keeps them puffed, gooey, and visible instead of letting them melt into the dough.
• Make-ahead friendly: Prepare the dough in advance, chill it overnight, or freeze individual portions for fresh cookies later.

Ingredients

Most of what you need is probably already hanging around your fall baking shelf.

For the Pumpkin Cookie Dough

• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup packed dark brown sugar
• 1/3 cup granulated sugar
• 1/2 cup pure pumpkin puree
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the S’mores Mix-Ins

• 3/4 cup semi-sweet chocolate chunks or chips
• 1/2 cup chopped milk chocolate
• 5 full graham cracker sheets, broken into small pieces
• 1 cup mini marshmallows, divided
• Flaky sea salt, optional

A Few Ingredient Notes Before You Start

Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices, which can throw off both the flavor and texture.

For chocolate, a combination works especially well. Semi-sweet chocolate keeps the cookies from becoming too sugary, while milk chocolate gives them that familiar campfire-s’mores taste. Delish uses a similar bittersweet-and-milk-chocolate approach for balance.

And don’t crush the graham crackers into dust. You want some rough little chunks that still give you a crisp bite.

Step-by-Step Instructions

Step 1: Blot the Pumpkin

Place the pumpkin puree on two or three folded paper towels. Cover it with another towel and gently press.

Repeat with fresh paper towels until the pumpkin looks thick rather than watery.

This small step matters more than it seems. Pumpkin brings plenty of moisture to cookie dough, which is great for muffins but not so great when you’re chasing chewy cookies.

Step 2: Mix the Butter and Sugars

Pour the melted, slightly cooled butter into a large mixing bowl.

Add the brown sugar and granulated sugar, then whisk for about 30 seconds until the mixture looks smooth and glossy.

No electric mixer needed. That’s one less thing in the sink later.

Step 3: Add the Pumpkin

Whisk in the blotted pumpkin, egg yolk, and vanilla.

The egg yolk adds richness without bringing in as much extra liquid as a whole egg. The mixture may look a little soft at this point. That’s normal.

Step 4: Add the Dry Ingredients

Add the flour, pumpkin pie spice, baking soda, and salt directly to the bowl.

Fold everything together with a spatula until you can no longer see dry streaks of flour.

Stop there. Overmixing won’t improve the cookies; it can make them tougher.

Step 5: Add Chocolate and Graham Crackers

Fold in:

• Most of the semi-sweet chocolate
• Most of the milk chocolate
• About two-thirds of the graham cracker pieces

Save the prettier chunks for the tops.

Notice we’re holding back the marshmallows too. There’s a reason for that.

Step 6: Chill the Dough If Needed

The dough should be thick enough to hold a rounded scoop.

If it feels loose or very sticky, refrigerate it for 20 to 30 minutes.

You don’t necessarily need a long chill. The goal is simply to stop the cookies from spreading into pumpkin-s’mores pancakes.

Step 7: Scoop and Start Baking

Heat the oven to 350°F and line a baking sheet with parchment paper.

Scoop about 2 tablespoons of dough per cookie, leaving roughly 2 inches between them.

Bake for 7 to 8 minutes.

At this stage, the cookies should have started spreading, but the centers won’t be finished.

Step 8: Add the Marshmallows

Pull the tray from the oven.

Gently press several mini marshmallows into each cookie, along with reserved chocolate and graham cracker pieces.

Then return the tray to the oven for another 3 to 4 minutes.

Why wait? Marshmallows can melt deep into cookie dough when they’re exposed to oven heat for the whole baking time. Delish reported the same problem during testing—even freezing marshmallows first didn’t fully solve it—so adding them partway through baking is a useful way to keep them visible, gooey, and lightly browned.

Step 9: Let Them Finish on the Pan

Take the cookies out when the edges look set but the centers are still soft.

Leave them on the hot baking sheet for 5 to 10 minutes.

They’ll continue to set as they cool.

If you want that bakery-window look, press an extra piece of chocolate or graham cracker into each warm cookie. A tiny sprinkle of flaky sea salt is lovely here too.

Tips for Seriously Good Pumpkin S’mores Cookies

First, don’t skip blotting the pumpkin. If you remember only one baking tip from this recipe, make it that one.

Measure your flour carefully as well. Scooping flour straight from the bag can pack too much into the measuring cup. Spoon it into the cup and level it, or use a kitchen scale if you have one.

For the best-looking cookies, keep some toppings out of the dough. Chocolate pieces, graham cracker chunks, and marshmallows pressed on top make it obvious what you’re about to bite into.

And resist the urge to bake until the center looks completely firm. Cookies that look perfectly done inside the oven often become dry once cooled.

Common Problems—and Easy Fixes

Why Did My Cookies Turn Out Cakey?

Too much moisture is usually the culprit.

Blot the pumpkin well, use an egg yolk rather than a whole egg, and measure the flour accurately. Also avoid adding extra pumpkin just because you want stronger pumpkin flavor. More puree also means more water.

For a stronger autumn flavor, add a little more pumpkin pie spice instead.

Why Did My Cookies Spread Too Much?

The butter or dough may have been too warm.

Pop the dough into the refrigerator for 20 to 30 minutes and bake one test cookie before committing the whole batch.

Why Didn’t My Cookies Spread?

Too much flour is a common cause.

If chilled dough is very firm, let it sit on the counter for several minutes before scooping and gently flatten each mound.

Why Did My Marshmallows Disappear?

They probably went into the oven too early.

Add most marshmallows during the last few minutes of baking. They’ll have enough time to puff and soften but much less time to liquefy into the cookie.

Why Are My Graham Crackers Soft?

Graham crackers naturally absorb moisture from pumpkin cookies.

For more crunch, reserve some cracker pieces and press them onto the tops as soon as the cookies come out of the oven.

Storage & Leftover Notes

Pumpkin S’mores Cookies are at their best during the first couple of days, when the graham crackers still have some crunch.

Keep fully cooled cookies in an airtight container at room temperature for 2 to 3 days.

For longer storage, refrigerate them for up to about 5 days. Let a chilled cookie sit at room temperature before eating, or microwave it for about 5 to 8 seconds to soften the chocolate and marshmallow.

Can You Freeze Them?

Yes.

Freeze cooled cookies in a single layer first, then move them into a freezer-safe container with parchment between layers. Freeze for up to 3 months.

For an even better make-ahead option, freeze the dough instead.

Scoop the dough into individual portions, freeze until firm, then transfer to a freezer bag. Add the marshmallow topping when you actually bake the cookies.

That means warm pumpkin cookies on demand. Not a bad thing to have tucked away in the freezer.

What to Serve With Pumpkin S’mores Cookies

These cookies are rich, so simple drinks work beautifully.

Try them with:

• Cold milk
• Hot coffee
• Chai latte
• Hot chocolate
• Apple cider
• Pumpkin spice latte

For a fall dessert board, add sliced apples, salted pretzels, pecans, popcorn, and fresh berries. Those fresher and saltier flavors give your palate a break between bites of marshmallow and chocolate.

For Thanksgiving, serve smaller cookies beside pumpkin pie, apple crisp, or pecan bars rather than competing with full-size desserts.

Easy Variations

Dark Chocolate Pumpkin S’mores Cookies

Replace the milk chocolate with 60% to 70% dark chocolate.

The slight bitterness works especially well if you prefer desserts that aren’t intensely sweet.

Salted S’mores Cookies

Add flaky sea salt while the cookies are still warm.

It’s a tiny change, but that sweet-salty contrast makes chocolate taste even richer.

Pumpkin S’mores Cookies With Pecans

Fold about 1/2 cup chopped toasted pecans into the dough.

They add crunch and a buttery fall flavor without changing the basic recipe.

Quick Cake-Mix Version

Short on time? A pumpkin cookie can also be built from yellow or spice cake mix with pumpkin and s’mores toppings.

The texture will be softer and more cake-like than this from-scratch recipe, but it’s useful for last-minute Halloween parties or baking with kids.

What to Do With Leftover Pumpkin Puree

There’s almost always a little pumpkin left in the can. Don’t let it become that mysterious orange container in the back of the fridge.

Use it for:

• Pumpkin oatmeal
• Pancakes
• Smoothies
• Muffins
• Pumpkin bread
• Homemade pumpkin lattes

You can also freeze pumpkin puree in 1/4-cup or 1/2-cup portions so it’s already measured for your next recipe.

FAQs

1. Can I make Pumpkin S’mores Cookies ahead of time?

Yes. Prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. Let very firm dough soften slightly before scooping.

2. Can I use pumpkin pie filling?

No. Use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices and isn’t a direct substitute.

3. Can I use large marshmallows?

Yes. Cut large marshmallows into smaller pieces before pressing them onto the partly baked cookies.

4. Can I use chocolate chips instead of chopped chocolate?

Absolutely. Chips are convenient and less messy. Chopped chocolate tends to create larger, softer pools of melted chocolate.

5. Are Pumpkin S’mores Cookies spicy?

Not in the hot-pepper sense. Pumpkin pie spice adds warm cinnamon, ginger, nutmeg, and clove flavors.

6. Do I need a stand mixer?

No. This recipe uses melted butter, so a whisk and sturdy spatula are enough.

7. Can I make these gluten-free?

A 1:1 gluten-free baking flour and gluten-free graham crackers may work, but different flour blends absorb moisture differently. Test one cookie first and chill the dough if it spreads too much.

Nutrition Info

Each Pumpkin S’mores Cookie contains approximately:

• Calories: 240 kcal
• Carbohydrates: 36 g
• Protein: 3 g
• Fat: 9 g
• Sugar: 21 g

Nutrition values are estimates based on a batch of 18 cookies and may vary depending on the brands and ingredients used.

Final Thoughts

These Pumpkin S’mores Cookies are everything a fall cookie should be—soft, chewy, warmly spiced, and packed with gooey marshmallows, melty chocolate, and crunchy graham crackers. They’re easy enough for a casual baking day but fun enough for Halloween parties, Thanksgiving, or any cozy fall gathering.

Don’t Miss: Frozen S’mores

Don’t Miss: Pumpkin Chai Latte Cupcakes

Also Try: Fudgy Chocolate Brownie Cookies