Pumpkin S'mores Cookies Treat

Name: Pumpkin S'mores Cookies Treat
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)

Recipe by Sam Rivera · Updated December 2025

There's something magical about blending the cozy warmth of pumpkin spice with the nostalgic joy of s'mores, and these Pumpkin S'mores Cookies do just that. Perfect for autumn gatherings, cozy nights in, or even as a thoughtful homemade gift, these cookies are irresistible with their gooey marshmallow centers, melted chocolate, and crunchy graham cracker bits. The aroma of pumpkin pie spice and orange food coloring (if using) will fill your home with the essence of fall, making every bite a celebration of the season.

What Makes This Recipe Special

The combination of pumpkin pie spice and orange food coloring (optional) gives these cookies a subtle, earthy sweetness that's distinctly autumnal, setting them apart from classic s'mores recipes.
Mini marshmallows are folded directly into the dough, so they melt and puff slightly during baking, creating pockets of gooey goodness in every bite.
Graham cracker pieces add a delightful crunch and texture contrast, mimicking the layers of a traditional s'more in every cookie.
The dough's rich, spiced flavor is balanced by the sweetness of chocolate chips and brown sugar, making these cookies irresistibly indulgent.

⏱ 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)

Nutrition

430 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, cream together unsalted butter, brown sugar, and granulated sugar until mixture is light and fluffy.

Add pumpkin puree, large egg, and vanilla extract to the creamed mixture. Mix until thoroughly combined. If using, add orange food coloring at this stage.

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

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces until evenly distributed.

Scoop cookie dough into evenly sized balls and place them onto the prepared baking sheet, spacing sufficiently.

Bake in the preheated oven for 30 to 45 minutes, or until cookies are golden around the edges and set in the center.

Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Essential Tips

Room temp butter

Ensure your butter is at room temperature (about 65-68°F) before creaming. This helps achieve the perfect fluffy texture without overmixing the dough, which can lead to dense cookies.

Don't overbake

Bake the cookies until the edges are golden and the centers are just set. Overbaking will dry out the marshmallows and chocolate chips, turning them hard and unappetizing.

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 cookies hold their shape.

Even cookie sizes

Use a cookie scoop or tablespoon to portion the dough evenly. This ensures consistent baking and a uniform look, which is especially important if you're serving these at a gathering.

Press in extras

For extra gooey s'mores vibes, press a few extra mini marshmallows and chocolate chips into the tops of the cookies right after baking, while they're still warm.

Smart Swaps & Variations

Pumpkin-free Replace the pumpkin puree with an equal amount of unsweetened applesauce or mashed banana for a fall flavor without the pumpkin.

Gluten-free Use a 1:1 gluten-free all-purpose flour blend in place of regular flour, ensuring all other ingredients are certified gluten-free.

Vegan Substitute the butter with vegan butter, the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and use dairy-free chocolate chips and marshmallows.

What to Serve With This

Warm vanilla bean ice cream, which melts the chocolate and marshmallows for a decadent dessert experience.
A steaming cup of chai tea or pumpkin spice latte to complement the autumnal flavors.
A glass of cold milk or sparkling apple cider for a festive pairing during holiday gatherings.
Serve these cookies alongside a charcuterie board featuring aged cheddar, honey, and spiced nuts for a sweet and savory contrast.

Storage & Reheating

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer first, then transfer to a freezer bag for up to 3 months.

Reheating

To restore the gooey texture of the marshmallows and melted chocolate, reheat cookies in the microwave for 10-15 seconds. Alternatively, warm in a 300°F oven for 5 minutes to gently soften them.

Expert Chef Tips

Toast the graham cracker pieces lightly in the oven for 2-3 minutes before folding them into the dough. This deepens their flavor and adds a subtle smokiness that pairs beautifully with the pumpkin spice.
Use a mix of dark and semi-sweet chocolate chips for a balance of bitterness and sweetness. The contrast enhances the overall flavor profile of the cookies.
If you love a crackly top on your cookies, sprinkle a pinch of flaky sea salt on each dough ball before baking. This elevates the flavor and adds a professional touch.

Equipment You’ll Need

Stand mixer or hand mixer for creaming the butter and sugar
Parchment paper to line the baking sheet and prevent sticking
Cookie scoop or tablespoon for portioning the dough evenly
Wire rack for cooling cookies completely without trapping steam

Nutritional Benefits

Each cookie provides a moderate amount of fiber (2g) from the graham crackers and flour, which aids in digestion and helps you feel fuller longer.
The pumpkin puree adds vitamin A (from beta-carotene) and vitamin C, supporting immune function and skin health.
These cookies are higher in sugar due to the marshmallows, chocolate chips, and sugars, so enjoy them in moderation as an occasional treat.
Using unsalted butter allows you to control the sodium content, which is beneficial for those monitoring their salt intake.

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Frequently Asked Questions

Can I substitute the pumpkin puree with pumpkin pie filling?

Technically yes, but use sparingly-pumpkin pie filling contains added sugar and spices, which can make the cookies overly sweet and dense. Stick to plain pumpkin puree for the best texture and flavor balance.

Why are my cookies spreading too much during baking?

This could be due to warm butter, over-creaming the butter and sugar, or not chilling the dough. Ensure your butter is at room temperature (not melted) and consider chilling the dough for 20-30 minutes before baking.

Can I make the dough ahead of time?

Yes! The dough can be prepared up to 2 days ahead and stored in the refrigerator. Alternatively, portion the dough into balls and freeze them on a tray before transferring to a freezer bag for up to 3 months.

How do I prevent the marshmallows from sinking to the bottom of the cookie?

Gently fold the marshmallows into the dough just until distributed, rather than overmixing. Additionally, press a few marshmallows into the tops of the cookies right after baking to ensure they stay gooey on top.

What's the best way to ensure the chocolate chips melt properly?

Use chocolate chips designed for baking, as they have stabilizers that help them melt smoothly. Avoid overbaking the cookies, and bake them just until the edges are set but the centers are still soft.

Can I make these gluten-free without altering the texture?

Yes, but choose a high-quality gluten-free flour blend that contains xanthan gum. Avoid blends designed for cakes, as they can make the cookies crumbly. Adding 1 extra egg white can help improve structure.

Why add orange food coloring? Is it necessary?

The orange food coloring is optional but enhances the autumnal aesthetic, making the cookies look more festive. If you prefer a natural look, skip it-the flavor will still shine through.

How can I make these cookies less sweet?

Reduce the granulated sugar by 2-3 tablespoons or swap it for coconut sugar. Alternatively, use dark chocolate chips and reduce the amount of chocolate chips by half.