Amazing Pumpkin Smores Cookies Recipe

These Pumpkin Smores Cookies are the ultimate fall dessert, combining soft pumpkin spice cookies with gooey marshmallows, rich chocolate chunks, and crunchy graham crackers. You’ll get 15 irresistible cookies in just 34 minutes!

Hey there, fellow baking enthusiasts! As the leaves start changing and that crisp autumn air settles in, there’s nothing I love more than filling my kitchen with the warm, cozy aromas of fall baking. And let me tell you, these Pumpkin Smores Cookies are about to become your new seasonal obsession.

Picture this: you’re craving the nostalgic flavors of campfire s’mores, but you also want to embrace the quintessential fall ingredient – pumpkin. Why choose when you can have both? These incredible Pumpkin Smores Cookies bring together the best of both worlds in one absolutely divine treat.

If you’re already getting excited about fall flavors, you’ll also want to check out these amazing chewy soft oatmeal cookiesapplesauce cake with cinnamon cream cheese frostingpumpkin fluff recipebariatric pumpkin seed recipe, and southern peach bread for more seasonal inspiration.

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Why These Pumpkin Smores Cookies Are Absolutely Magical

I’ll be honest with you – I’ve tried countless pumpkin cookie recipes over the years, but none have captured my heart quite like these Pumpkin Smores Cookies. There’s something truly special about the way the pumpkin puree makes everything incredibly creamy and soft. When you add marshmallows to the mix, you might just have the softest cookies you’ve ever experienced.

What sets these Pumpkin Smores Cookies apart from store-bought alternatives is their incredible texture and flavor complexity. Each bite delivers:

  • Soft, pillowy cookie base infused with pumpkin and warming spices
  • Gooey marshmallows that create pockets of sweetness
  • Rich chocolate chunks for that indulgent s’mores element
  • Crunchy graham cracker pieces that add textural contrast

The wonderful aroma that fills your kitchen while these Pumpkin Smores Cookies bake is honestly worth the effort alone. It’s like autumn and summer campfires had the most delicious baby!

You know what I love most about these Pumpkin Smores Cookies? They’re incredibly versatile for any fall gathering. Whether you’re:

  • Serving them with cold milk for an after-dinner treat
  • Bringing them to your next wine night with friends
  • Pairing them with a seasonal pumpkin ale
  • Making them for your kids’ Halloween party

These Pumpkin Smores Cookies never fail to impress. Every Halloween, I make new cookie varieties with my kids, and this year these beauties are definitely making the list. There’s something magical about putting aside our daily stress and worries to just be present in the moment, creating memories while these incredible cookies bake.

Essential Ingredients for Perfect Pumpkin Smores Cookies

The beauty of these Pumpkin Smores Cookies lies in their thoughtfully balanced ingredient list. Here’s what you’ll need to create cookie magic:

  • 2½ cups all-purpose flour – the foundation of our cookies
  • 1 teaspoon baking soda – for that perfect lift
  • ½ teaspoon baking powder – additional leavening power
  • 2 teaspoons pumpkin spice – the warm, cozy flavor profile
  • 1 teaspoon kosher salt – to enhance all the flavors
  • 1 cup unsalted butter, softened – for richness and texture
  • 1 cup brown sugar, packed – adds moisture and molasses notes
  • ½ cup pumpkin puree – the star ingredient (I recommend Libby’s!)
  • 2 teaspoons pure vanilla extract – aromatic depth

S’mores Elements:

  • 2 cups chocolate chunks, divided – use about 6 Hershey’s bars for authentic s’mores flavor
  • 1 cup mini marshmallows – for that gooey campfire experience
  • 4-6 graham crackers – broken into ¼-½ inch pieces for crunch

Pro Tip: For the graham crackers, break each one into quarters first, then break those into smaller ¼-½ inch pieces. This creates the perfect size for nesting on top of your Pumpkin Smores Cookies.

Step-by-Step Instructions for Bakery-Quality Results

Creating these show-stopping Pumpkin Smores Cookies is easier than you might think. Follow these detailed steps for consistent, delicious results every time:

  1. Preheat and Prep (5 minutes): Set your oven to 350°F and line baking sheets with parchment paper. This prevents sticking and ensures even browning on your Pumpkin Smores Cookies.
  2. Mix Dry Ingredients (2 minutes): In a small bowl, whisk together flour, baking soda, baking powder, pumpkin spice, and salt. Set this mixture aside – it’s the backbone of your Pumpkin Smores Cookies.
  3. Cream Wet Ingredients (3 minutes): Using a stand mixer with the beater attachment, combine softened butter, brown sugar, pumpkin puree, and vanilla on medium speed. Mix until well combined and slightly fluffy, about 30 seconds to 1 minute.
  4. Combine Everything (2 minutes): Add your dry ingredient mixture to the wet ingredients. Mix on medium-low speed until just combined – don’t overmix! Scrape down the sides as needed.
  5. Fold in Chocolate (1 minute): Using a spatula, gently fold in most of your chocolate chunks, reserving about ½ cup for topping your Pumpkin Smores Cookies.
  6. Shape and Top (8 minutes): Using a small cookie scoop, create balls of dough and flatten slightly to 2½ inches wide and ¾ inch thick. Create little nests with graham cracker pieces on top, then tuck marshmallows and reserved chocolate pieces between them.
  7. Bake to Perfection (14 minutes): Bake your Pumpkin Smores Cookies for exactly 14 minutes. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Important Note: These cookies are super soft and gooey straight from the oven (which is absolutely delicious!), so use a spatula to transfer them to avoid breaking. They’ll firm up beautifully during the cooling period.

After making these Pumpkin Smores Cookies countless times, I’ve learned some valuable tricks that guarantee perfect results:

Equipment Alternatives

No Stand Mixer? No problem! You can absolutely use a handheld electric mixer for the best results when combining pumpkin, sugar, and butter. If mixing by hand, ensure your butter is softer than room temperature (but not melted!) and be prepared for some elbow grease.

Topping Assembly Magic

The secret to beautiful Pumpkin Smores Cookies is in the topping arrangement. Create a staggered nest with graham cracker pieces so the mini marshmallows are contained. Adding a piece or two in the center provides extra support and creates more delightful crunch in every bite.

Storage Solutions

Store your cooled Pumpkin Smores Cookies in an airtight container in a single layer in the refrigerator for 3-7 days. They actually taste even better the next day as the flavors meld together!

Marshmallow Variations

While mini marshmallows work perfectly, you can absolutely use large marshmallows! Simply place one in the center surrounded by graham cracker pieces, or tear a large marshmallow into smaller pieces and distribute across the cookie top.

Frequently Asked Questions About Pumpkin Smores Cookies

Can I make these Pumpkin Smores Cookies ahead of time?

Absolutely! You can prepare the cookie dough up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, let the dough come to room temperature for about 15 minutes before shaping and adding toppings.

What’s the best pumpkin puree to use?

I highly recommend using Libby’s pumpkin puree for consistency and flavor. Always choose pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that can affect your Pumpkin Smores Cookies recipe.

Can I freeze these cookies?

Yes! Once completely cooled, you can freeze Pumpkin Smores Cookies in an airtight container for up to 3 months. Thaw at room temperature for the best texture.

Why didn’t my cookies spread properly?

If your Pumpkin Smores Cookies didn’t spread, your butter might have been too cold, or you may have added too much flour. Ensure butter is properly softened and measure flour by spooning it into the cup and leveling off.

Seasonal Serving Suggestions

These Pumpkin Smores Cookies are incredibly versatile and pair beautifully with various fall beverages and occasions:

  • With Coffee: The pumpkin spice complements your morning coffee perfectly
  • Dessert Platter: Arrange alongside other fall treats for holiday gatherings
  • Ice Cream Sandwich: Use them as bookends for vanilla or cinnamon ice cream
  • Gift Giving: Package them in decorative boxes for teacher gifts or neighbor treats

Final Thoughts on These Incredible Pumpkin Smores Cookies

I hope you’re as excited about these Pumpkin Smores Cookies as I am! There’s truly something magical about combining the nostalgic flavors of campfire s’mores with the warm, comforting essence of fall pumpkin spice. Each bite transports you to those perfect autumn moments – crisp air, cozy sweaters, and the joy of sharing homemade treats with people you love.

If you’re planning to bake with kids, these Pumpkin Smores Cookies create wonderful memories. There’s something special about working together in the kitchen, creating something delicious from scratch, and then enjoying the fruits of your labor together.

Ready to start baking? I’d love to hear about your Pumpkin Smores Cookies adventures! Share your photos on social media and tag #recipeshots so I can see your beautiful creations. There’s nothing that makes me happier than knowing these recipes bring joy to your kitchen and your family.

More Relevant Recipes You’ll Love

If you enjoyed these Pumpkin Smores Cookies, you’ll absolutely adore these other seasonal favorites:

Happy baking, and enjoy every delicious bite of your Pumpkin Smores Cookies!

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Pumpkin Smores Cookies

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Soft pumpkin spice cookies topped with gooey marshmallows, rich chocolate chunks, and crunchy graham crackers, combining the best of fall flavors with nostalgic s’mores elements

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: 15 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin spice
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 2 cups chocolate chunks, divided (6 1.55 oz chocolate bars)
  • 1 cup mini marshmallows
  • 46 graham crackers broken into rectangle chunks about ¼½ inch

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper
  2. Add the flour, baking soda, baking powder, pumpkin spice, and salt to a small mixing bowl and whisk to combine. Set aside
  3. Add the butter, brown sugar, pumpkin puree, and vanilla extract to the bowl of a standing mixer and mix with the beater attachment on medium speed until well combined (about 30 seconds – 1 minute)
  4. Add the dry ingredients to the wet and lower the mixing speed to medium-low. Mix until just combined and there are no more streaks of flour. Scrape down the sides as necessary
  5. Use a spatula to fold in your chocolate chunks, reserving ½ cup of chocolate chunks
  6. Using a small cookie scoop, scoop out balls of dough and slightly flatten to a 2½ inch wide, ¾ inch thick puck. Create little nests with the graham cracker pieces on top and tuck the marshmallows and reserved chocolate pieces in between them
  7. Bake for 14 minutes and let the cookies sit on the baking sheet for an additional 5 minutes before moving to a cooling rack

Notes

  • These cookies are super soft and gooey straight out of the oven, so use a spatula to lift them off the baking sheet to avoid breaking
  • The cookies will firm up during the cooling period
  • Create a staggered nest with graham cracker pieces so mini marshmallows are contained by them
  • Adding a piece or two of graham cracker in the center adds extra support and crunch
  • You can use large marshmallows instead – place one in center surrounded by graham cracker pieces or tear into smaller pieces

Nutrition

  • Serving Size: 1 cookie
  • Calories: 285
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

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