Pumpkin S’mores Cookies Recipe

If you’re craving a cozy, autumn-inspired treat that combines the best of pumpkin flavors with the nostalgic fun of campfire s’mores, then this Pumpkin S’mores Cookies Recipe is exactly what your kitchen needs. Imagine soft, spiced pumpkin cookie dough loaded with melty chocolate chips and gooey mini marshmallows—each bite brings together that warm, comforting essence of fall, with a playful twist. Whether you’re baking for a crowd or just treating yourself, these cookies are an absolute crowd-pleaser that marries tradition with a deliciously unexpected pumpkin surprise.

Ingredients You’ll Need

These ingredients are simple but vital, each adding a special touch—whether it’s the moist texture from pumpkin puree, the rich warmth of spices, or the sweet pockets of marshmallows and chocolate that make these cookies shine.

• 1 cup canned pumpkin puree: Adds moisture, natural sweetness, and that lovely autumnal color.
• 1/2 cup unsalted butter, melted: Brings richness and helps create a soft, chewy cookie texture.
• 1/2 cup dark brown sugar: Provides deep caramel notes and extra moisture.
• 1/2 cup granulated sugar: Balances sweetness and lightens the dough.
• 1 large egg: Binds everything together for structure and softness.
• 1 tsp vanilla extract: Enhances all the other flavors and adds warmth.
• 2 cups all-purpose flour: The foundation that supports the cookie’s shape and chew.
• 1 tsp baking soda: Helps the cookies rise just enough for a tender crumb.
• 1 tsp ground cinnamon: A classic spice that pairs beautifully with pumpkin.
• 1/2 tsp ground nutmeg: Adds subtle depth and a hint of earthiness.
• Pinch of salt: Balances sweetness and brightens flavors.
• 1 cup mini marshmallows: The gooey, sweet surprise that replicates that campfire s’mores feeling.
• 1 cup semi-sweet chocolate chips: Melts into pockets of rich chocolate bliss.

How to Make Pumpkin S’mores Cookies Recipe

Step 1: Preheat Your Oven

Start by warming up your oven to 350°F (175°C). This ensures your cookies bake evenly and get those gorgeous golden edges. Preparing the oven ahead makes the whole process smooth and enjoyable.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, melted butter, dark brown sugar, granulated sugar, egg, and vanilla extract until the mixture is silky and smooth. This step sets the foundation for your cookie dough, combining moist and sweet flavors into one luscious base.

Step 3: Add Dry Ingredients Gradually

Next, slowly incorporate the flour, baking soda, cinnamon, nutmeg, and a pinch of salt. Mix just until everything comes together; overmixing here can make the cookies tough, so a gentle touch is key for that soft, tender bite.

Step 4: Fold in Marshmallows and Chocolate

Gently fold in the mini marshmallows and semi-sweet chocolate chips. These little nuggets of joy will melt just right during baking, giving your cookies that authentic s’mores magic with bursts of chewy marshmallow and warm chocolate in every bite.

Step 5: Shape and Bake

Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing each about two inches apart to allow for spreading. Bake in the preheated oven for 12 to 15 minutes. Look for golden edges and soft centers, then remove and let cool slightly before tasting the first irresistible morsel.

How to Serve Pumpkin S’mores Cookies Recipe

Garnishes

For an extra touch, sprinkle a few mini marshmallows or chocolate shavings on top right after baking while the cookies are still warm. This simple addition not only looks delightful but enhances the gooey, melty texture that makes these cookies so memorable.

Side Dishes

Serve these cookies alongside a mug of hot apple cider, a creamy chai latte, or rich hot chocolate. The warm beverages complement the pumpkin spices and chocolate beautifully, turning a simple treat into a full-on cozy experience perfect for cooler days.

Creative Ways to Present

Try stacking these cookies with a thin smear of marshmallow fluff or chocolate ganache between them for an irresistible cookie sandwich. Or pack a few in a cute cellophane bag tied with a ribbon—these Pumpkin S’mores Cookies Recipe delights make wonderful homemade gifts that friends and family will love!

Make Ahead and Storage

Storing Leftovers

Keep your extra cookies fresh by storing them in an airtight container at room temperature for up to 3 days. The marshmallows and chocolate chips will stay soft and gooey, maintaining that perfect bite every time.

Freezing

If you want to save these cookies for later, wrap them individually in plastic wrap and place them in a freezer-safe container for up to 2 months. When you’re ready, just thaw at room temperature or give them a quick warm-up in the microwave to revive that melty goodness.

Reheating

To enjoy your Pumpkin S’mores Cookies Recipe fresh from the oven feeling, pop a cookie in the microwave for about 10 to 15 seconds. This gently warms the chocolate and marshmallow, creating a soft, gooey texture that’s hard to resist.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but make sure to cook it down into a smooth puree first and remove excess moisture for the best texture in your cookies.

What can I do if I don’t have mini marshmallows?

Try cutting regular marshmallows into small pieces or use marshmallow fluff folded into the dough just before baking for a similar effect.

Are these cookies gluten-free?

This Pumpkin S’mores Cookies Recipe requires all-purpose flour, which contains gluten. To make it gluten-free, substitute a gluten-free flour blend designed for baking, keeping the same measurement, but results may vary slightly.

Can I make these cookies dairy-free?

Absolutely! Use dairy-free butter and dairy-free chocolate chips to keep the cookies soft and delicious without dairy.

How do I prevent the marshmallows from browning too much?

If you prefer less browning, you can fold the marshmallows into the dough gently and bake the cookies on a lower oven rack or check them a bit earlier during baking.

Final Thoughts

This Pumpkin S’mores Cookies Recipe is pure fall magic captured in cookie form. It’s one of those recipes you’ll find yourself making over and over, whether for cozy evenings, festive gatherings, or whenever you need a little taste of pumpkin-season joy. So go ahead, bake a batch and share the warmth—because these cookies are happiness you can hold in your hand!

Pumpkin S’mores Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 85 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 24 cookies 1x

Print Recipe

Pin Recipe

Description

These Pumpkin S’mores Cookies combine the warm, comforting flavor of pumpkin with the classic campfire treat of s’mores. Featuring a soft pumpkin dough studded with mini marshmallows and semi-sweet chocolate chips, these cookies are perfect for fall gatherings or anytime you crave a cozy, sweet treat.

---

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Pinch of salt

Add-ins

• 1 cup mini marshmallows
• 1 cup semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
2. Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted unsalted butter, dark brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and homogenous.
3. Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt to the wet mixture. Stir just until all ingredients are combined, avoiding over-mixing to keep cookies tender.
4. Fold in Add-ins: Gently fold in the mini marshmallows and semi-sweet chocolate chips, evenly distributing them throughout the dough without melting the marshmallows.
5. Portion Dough: Drop spoonfuls of cookie dough onto a parchment-lined baking sheet. Space each dollop about two inches apart to allow for spreading during baking.
6. Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges turn golden brown while the centers remain soft and moist.
7. Cool and Serve: Remove cookies from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack or serving plate. Enjoy warm or at room temperature.

Notes

• Make sure not to overbake the cookies; they should be soft in the center for the best texture.
• If mini marshmallows melt completely, try folding them in at the end of mixing and quickly portion the dough before baking.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Use canned pumpkin puree, not pumpkin pie filling, to avoid extra spices and sweetness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American