Pumpkin S’mores Cookies

There’s just something magical about fall baking. The air turns crisp, the sweaters come out, and suddenly your kitchen becomes a cozy haven filled with warm spices and sweet, comforting smells. If you’re anything like me, once the calendar hits September, it’s game on for all things pumpkin. But if you’re also craving that gooey nostalgia of summer campfires, I’ve got the perfect cookie for you.

These Pumpkin S’mores Cookies are a fun mash-up of two of my all-time favorite treats: classic pumpkin spice cookies and ooey-gooey s’mores. Imagine soft, thick pumpkin cookies laced with cinnamon and nutmeg, loaded with melty chocolate chips, sticky marshmallows, and the irresistible crunch of graham crackers. They’re basically fall and summer getting together for the ultimate dessert collab—and trust me, it works.

I made a batch of these last weekend for a family movie night, and they barely made it to the opening credits. Everyone kept sneaking back to the kitchen for “just one more.” They’re chewy, gooey, and packed with so much flavor that even non-pumpkin lovers were asking for the recipe. So if you’re looking for something a little different from the usual pumpkin muffin or loaf cake, these cookies are definitely the move.

Alright, let’s get baking!

Ingredients You’ll Need

Before we get into the how-to, here’s a quick rundown of what you’ll need to make these cozy cookies happen:

• ½ cup unsalted butter, softened

• ⅓ cup pumpkin puree (make sure it’s pure pumpkin, not pie filling)

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 tsp vanilla extract

• 1 egg yolk

• 1¼ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp salt

• ¾ cup chocolate chips or chopped chocolate

• ½ cup mini marshmallows

• ½ cup crushed graham crackers, plus more for topping

STEP 1: Preheat and Prep

Start by preheating your oven to 175°C (about 350°F). Line a baking sheet with parchment paper—you’ll want an easy cleanup and no sticking when those marshmallows get all gooey in the oven.

STEP 2: Cream Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. This should take about 2–3 minutes, until the mixture is light and fluffy. It’s the base of your cookie dough and helps give the cookies that perfect chewy texture.

STEP 3: Add Pumpkin, Vanilla, and Egg Yolk

Next, mix in the pumpkin puree, vanilla extract, and egg yolk. Just one yolk—no full egg here. It’s all about achieving a rich, soft texture without making the dough too cakey (which pumpkin recipes can sometimes do). Stir until everything is well combined.

STEP 4: Combine Dry Ingredients

In a separate bowl, whisk together your dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. This step helps ensure the spices get evenly distributed, so you’re not biting into one cookie that tastes like a cinnamon stick and another that tastes like nothing.

STEP 5: Mix the Dough

Gradually add the dry ingredients to your wet mixture. You can do this in two or three additions, stirring until just combined. You don’t want to overmix here—stop as soon as the flour disappears and you’ve got a soft, slightly sticky dough.

At this point, your kitchen is probably already smelling pretty amazing—but hang tight, it’s about to get even better.

Alright, now that we’ve got our dough mixed and full of cozy pumpkin spice flavor, it’s time to take these cookies to the next level. This is where the s’mores magic really starts to happen.

The key to the perfect Pumpkin S’mores Cookie is balance—you want gooey bits of chocolate and marshmallow in every bite, with just the right amount of graham cracker crunch. It’s like a mini campfire experience baked into a cookie. Let’s pick up right where we left off.

STEP 6: Fold in the S’mores Add-ins

Now that your dough is ready, gently fold in:

• ¾ cup chocolate chips or chopped chocolate

• ½ cup mini marshmallows

• ½ cup crushed graham crackers

You want to be gentle here so you don’t smash the marshmallows too much. Stir just until everything is evenly distributed throughout the dough. At this point, you’ll start to see those beautiful chunks of chocolate and fluffy marshmallows peeking through, and that’s exactly what you want.

Pro Tip: If you’re using chopped chocolate instead of chips, you’ll get those gooey chocolate puddles that melt just a little more dramatically. I love using a mix of semi-sweet chips and a chopped milk chocolate bar for variety.

STEP 7: Scoop and Shape the Dough

Using a cookie scoop or a spoon, scoop the dough into rounded balls—about 2 tablespoons each. Place them on your prepared baking sheet, leaving enough space between each one (these cookies will spread a little).

Now here’s a little trick for a bakery-style look: press a few extra mini marshmallows and crushed graham crackers right on top of each cookie before baking. This not only makes them look prettier but also adds a nice toasted texture after baking.

STEP 8: Bake to Perfection

Slide your tray into the oven and bake at 175°C (350°F) for 10 to 12 minutes. Keep a close eye on them around the 10-minute mark.

You’ll know they’re ready when:

• The edges are just starting to set and turn golden

• The centers still look a little underbaked (this is what gives them that chewy center)

Don’t worry if they seem too soft when you take them out—they’ll firm up as they cool. Let them sit on the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Optional: Broil for Toasty Marshmallows

If you want to take things even further (and I totally recommend it), you can pop the baked cookies under the broiler for 30 seconds to 1 minute to toast the marshmallows on top. Just watch them like a hawk—they can go from golden to burnt in seconds.

That little bit of extra toastiness gives the cookies that classic campfire flavor and adds an irresistible finish. It’s optional, but so worth it.

How to Store Your Cookies

If you don’t eat them all right away (which is honestly a challenge), store your Pumpkin S’mores Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to three days.

You can also freeze the unbaked dough balls—just scoop them onto a tray, freeze until solid, and then store in a freezer-safe bag. When you’re ready to bake, just add a minute or two to the bake time (no need to thaw).

Fun Variations to Try

These cookies are already loaded with flavor, but if you’re in the mood to switch things up, here are a few fun ideas:

• Add white chocolate chips for a sweeter twist

• Use cinnamon graham crackers for an extra spice kick

• Mix in chopped pecans or walnuts for added texture

• Sprinkle with sea salt after baking for a salty-sweet balance

Whatever version you go with, this recipe is super forgiving and easy to play around with.