Pumpkin S'mores Cookies

Name: Pumpkin S'mores Cookies
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Cuisine: American
Ingredients: 1 cup unsalted butter, at room temperature; 3/4 cup packed brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1 cup chocolate chips; 1 cup mini marshmallows; 8 graham crackers, broken into small pieces; 1 teaspoon orange food coloring, optional; 1/2 cup pumpkin puree

Recipe by Sam Rivera · Updated January 2026

There's nothing like the cozy warmth of fall baked into a single bite, and these Pumpkin S'mores Cookies deliver just that. Home cooks adore them for their perfect balance of spiced pumpkin, gooey marshmallows, and crunchy graham crackers-ideal for autumn gatherings, holiday dessert platters, or just sneaking a treat after school. What makes them irresistible? The aroma wafting through the kitchen while they bake is pure comfort, and the melty chocolate with toasted marshmallow bits makes every bite feel like a campfire treat without leaving the house.

What Makes This Recipe Special

Pumpkin puree adds moisture and depth without overpowering the classic s'mores flavor profile.
Mini marshmallows are folded in whole, so each cookie bursts with pockets of melty sweetness when bitten.
Graham cracker crumbs are mixed into the dough for an all-over crunch, not just a surface garnish.
Orange food coloring enhances the fall aesthetic (especially for Halloween or Thanksgiving) but can be omitted without affecting taste.

⏱ 80 mins

American

Servings 4

Ingredients

1 cupunsalted butter, at room temperature

3/4 cuppacked brown sugar

1/4 cupgranulated sugar

1 largeegg

1 teaspoonvanilla extract

2 1/4 cupsall-purpose flour

1 teaspoonbaking soda

1 teaspoonpumpkin pie spice

1/2 teaspoonsalt

1 cupchocolate chips

1 cupmini marshmallows

8 grahamcrackers, broken into small pieces

1 teaspoonorange food coloring, optional

1/2 cuppumpkin puree

Nutrition

430 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, beat unsalted butter, brown sugar, and granulated sugar together until light and fluffy.

Add pumpkin puree, egg, and vanilla extract to the butter mixture, mixing until smooth. Fold in orange food coloring if using.

In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt.

Gradually incorporate the dry ingredient mixture into the wet mixture and mix just until combined.

Stir in chocolate chips, mini marshmallows, and graham cracker pieces until evenly distributed throughout the dough.

Scoop dough onto prepared baking sheet, spacing evenly to allow for spreading.

Bake for 30–45 minutes, or until the cookies are set and lightly golden at the edges.

Remove from oven and let cookies cool on the baking sheet for several minutes before transferring to a wire rack. Serve when cooled.

Essential Tips

Chill the dough

If your kitchen is warm or the dough feels too soft, chill it for 20-30 minutes before scooping. This prevents excessive spreading and helps the flavors meld beautifully.

Toast the graham crackers

Lightly toast the graham crackers in a dry skillet for 1-2 minutes before crushing them. This deepens their flavor and adds a subtle smokiness that pairs perfectly with pumpkin and chocolate.

Don't overmix the dough

Once the flour mixture is added, mix just until no dry streaks remain. Overmixing develops gluten, resulting in tougher cookies instead of tender ones.

Bake low and slow

The wide range of baking time (30-45 minutes) is intentional. Start checking at 30 minutes-cookies should be set but still soft in the center to ensure gooey marshmallows.

Press extra marshmallows on top

For a showstopper look, press a few extra mini marshmallows onto the dough balls before baking. They'll puff and toast beautifully, adding a rustic campfire aesthetic.

Smart Swaps & Variations

Vegan Pumpkin S'mores Swap butter for coconut oil, use flax egg (1 tbsp ground flax + 3 tbsp water per egg), and choose dairy-free chocolate chips and marshmallows. The texture will be slightly denser but equally delicious.

Gluten-Free Replace all-purpose flour with a 1:1 gluten-free baking flour blend (like King Arthur or Bob's Red Mill). Add 1/2 tsp xanthan gum if the blend doesn't include it.

Spiced Molasses Replace pumpkin pie spice with 1 tsp cinnamon and 1/4 tsp each of ginger, nutmeg, and cloves for a more molasses-forward flavor reminiscent of gingerbread.

White Chocolate Swirl Use white chocolate chips instead of semi-sweet and skip the orange food coloring. The result is a softer, creamier cookie with a gentle vanilla undertone.

What to Serve With This

Warm apple cider or chai tea - the spices complement the pumpkin and marshmallows perfectly.
Vanilla ice cream, especially if you want to turn these into a dessert bowl with extra gooey marshmallows on top.
Caramel drizzle and a sprinkle of flaky sea salt for a salted caramel twist.
Crushed candy canes on top for a festive holiday touch.

Storage & Reheating

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months-thaw at room temperature before serving.

Reheating

To revive softness, microwave cookies for 5-10 seconds or warm in a 300°F (150°C) oven for 3-5 minutes. Avoid high heat, which can dry out the marshmallows and make the graham crackers soggy.

Expert Chef Tips

Use a cookie scoop with a release mechanism to portion dough evenly-this ensures consistent baking and a professional presentation. A 2-tbsp scoop is ideal for these cookies.
For extra crisp edges, bake the cookies on the middle rack and rotate the sheet halfway through baking. This promotes even browning and a chewy center.
If your marshmallows are too sticky when mixing into the dough, toss them lightly in 1-2 tsp of cornstarch first to prevent clumping and improve distribution.

Equipment You’ll Need

Stand mixer or hand mixer with paddle attachment
Cookie scoop (2-tbsp size)
Baking sheets with parchment paper or silicone baking mats
Fine-mesh sieve for dusting cornstarch on marshmallows (if using)

Nutritional Benefits

Each cookie provides about 430 calories, primarily from carbohydrates and fats, making them a rich treat best enjoyed in moderation.
Pumpkin puree adds vitamin A (as beta-carotene) and fiber, contributing to eye health and digestive wellness.
Dark chocolate chips can boost antioxidant intake, but opt for at least 70% cocoa for the most benefit.
Using a smaller cookie scoop (1.5 tbsp) reduces calories per serving to ~350, while still delivering the same flavor experience.

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Frequently Asked Questions

Can I make the dough ahead and bake later?

Yes! Shape the dough balls and refrigerate for up to 24 hours or freeze for up to 3 months. When ready to bake, let the dough sit at room temperature for 10-15 minutes before baking. No need to thaw if frozen-just add 2-3 minutes to the bake time.

What's the best way to fold in the graham crackers without crushing them?

Break the graham crackers into quarters, then gently fold the pieces into the dough using a spatula. Work in sections to avoid over-handling and keep the crumbs intact.

Why do my cookies spread too much? How can I prevent this?

This often happens if the butter is too soft or the dough isn't chilled. Use room-temperature butter that's cool to the touch, and ensure your dough is firm before scooping. Also, avoid over-creaming the butter and sugar.

Can I use regular marshmallows instead of mini marshmallows?

Yes, but chop them into small pieces first to ensure even distribution. Regular marshmallows are stickier, so toss them in 1 tsp of cornstarch to reduce clumping in the dough.

How can I make these cookies less sweet?

Reduce the granulated sugar to 1/8 cup and add an extra 1/4 tsp of pumpkin pie spice to balance sweetness with spice. You can also reduce the chocolate chips to 3/4 cup if desired.

What's the difference between pumpkin pie spice and pumpkin spice blend?

Pumpkin pie spice is a pre-mixed blend of cinnamon, ginger, nutmeg, and cloves typically used in pumpkin pies. Pumpkin spice blend may include additional spices like allspice or cardamom. Either works, but adjust to taste.

Can I bake these in a muffin tin for cookie cups?

Absolutely! Line a muffin tin with paper liners and press the dough into the cups, filling each about 2/3 full. Bake at 350°F (175°C) for 20-25 minutes. Top with extra marshmallows after baking for a s'mores cup effect.

Why do my cookies taste like raw pumpkin?

This usually means the pumpkin puree wasn't fully incorporated into the dough or the cookies weren't baked long enough. Ensure the puree is smooth and well-mixed, and bake until the edges are golden and the centers are set.