Fall is officially here, and that means it’s time for all things pumpkin! But let’s be real, who says pumpkin spice has to stop at lattes and pies? I’ve taken two of my absolute favorite treats – s’mores and pumpkin – and combined them into one unbelievably delicious cookie. These Pumpkin S’mores Cookies are soft, chewy, packed with pumpkin flavor, and bursting with gooey marshmallow and chocolate. They’re the perfect cozy treat for a chilly evening, a fall gathering, or just a little self-care moment. Trust me, one bite and you’ll be hooked!
Why You’ll Love This
- The Perfect Fall Flavor Combination: Pumpkin spice and s’mores? Yes, please! This recipe beautifully balances the warm, comforting flavors of pumpkin with the classic sweetness of s’mores.
- Soft & Chewy Texture: These aren’t your average crispy cookies. They’re incredibly soft and chewy, thanks to the brown sugar and pumpkin puree.
- Easy to Make: While they taste gourmet, these cookies are surprisingly simple to make. No complicated techniques required!
- Crowd-Pleaser: Everyone loves s’mores, and adding pumpkin takes it to a whole new level. These cookies are guaranteed to be a hit at any event.
- Fun & Festive: They just *look* like fall! The warm colors and gooey marshmallow make them visually appealing and perfect for the season.
Ingredients & Equipment
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups milk chocolate chips
- 1 ½ cups mini marshmallows
- Graham cracker crumbs (about ½ cup, for rolling)
Equipment:
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop (optional, but helpful)
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter & Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Pumpkin & Eggs: Beat in the pumpkin puree, eggs, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in Chocolate Chips: Gently fold in the milk chocolate chips.
- Form Cookies: Using a cookie scoop or your hands, form 1.5-inch balls of dough. Roll each ball in graham cracker crumbs to coat.
- Add Marshmallows: Gently press 5-6 mini marshmallows into the top of each cookie.
- Bake: Place cookies onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are golden brown and the marshmallows are lightly toasted.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips
- Don’t Overbake: Overbaking will result in dry cookies. Keep a close eye on them and remove them from the oven when the edges are golden brown.
- Use Real Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which already contains spices and sugar.
- Chill the Dough (Optional): Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
- Toast the Marshmallows: For extra toasty marshmallows, you can briefly broil the cookies for the last minute of baking, but watch them *very* closely to prevent burning!
- Graham Cracker Crumbs: If you don’t have pre-made graham cracker crumbs, you can easily make your own by crushing graham crackers in a food processor or placing them in a zip-top bag and crushing them with a rolling pin.
Storing Leftovers
Store leftover Pumpkin S’mores Cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh, but they will still be delicious for a few days. You can also freeze the cookies for up to 2 months. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. To thaw, simply let them sit at room temperature for about 30 minutes.
Print
Pumpkin S’mores Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Description
Pumpkin s’mores cookies made gluten-free with simple ingredients, filled with gooey marshmallows, melted chocolate, and warm pumpkin spice flavor in every bite.
Ingredients
1/2 cup creamy unsweetened almond butter
1/2 cup light brown sugar
1 egg
1/4 cup pumpkin puree
1 tsp. vanilla extract
1/4 packed cup almond flour
2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup vegan mini marshmallows
1/2 cup semi-sweet chocolate chips or chunks
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond butter, brown sugar, pumpkin puree, vanilla, and egg until well combined.
3. In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and stir until fully combined.
5. Fold in the chocolate chips.
6. Place 2–3 marshmallows into your cookie scoop and then scoop up the cookie batter so the marshmallows are mixed in but near the top.
7. Portion cookie dough onto the prepared baking sheet.
8. Sprinkle extra chocolate chips or chunks on top of each cookie, if desired.
9. Bake for 10–12 minutes.
10. Remove from oven, let cool, and enjoy!
Notes
I recommend using vegan marshmallows because they don’t melt into the cookie batter like regular marshmallows. If using regular mini marshmallows, be aware they may melt more into the cookie during baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie