Description
Pumpkin S’mores Cookies are a cozy twist on a summer classic—soft, chewy pumpkin-spiced cookies loaded with chocolate chips, gooey marshmallows, and graham cracker chunks. These nostalgic fall treats bring together the best of both seasons in one sweet, melty, irresistible bite.
Ingredients
1 cup unsalted butter, room temp (227 g)
¾ cup packed brown sugar (150 g)
¼ cup granulated sugar (50 g)
½ cup pumpkin puree (120 g)
1 large egg
1 tsp vanilla extract
Optional: 1 tsp orange food coloring
2¼ cups all-purpose flour (280 g)
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1 cup chocolate chips (170 g)
1 cup mini marshmallows (50 g)
8 graham crackers, broken into small pieces
Optional Toppings:
½ cup chocolate chips (85 g)
Extra mini marshmallows
Crushed graham crackers
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Beat butter, brown sugar, and granulated sugar until fluffy.
Add pumpkin puree, egg, vanilla, and food coloring (if using); mix until smooth.
In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
Gradually mix dry ingredients into the wet mixture until just combined.
Fold in chocolate chips, marshmallows, and graham cracker pieces.
Scoop tablespoon-sized dough balls, spacing 2 inches apart. Press extra toppings on top.
Bake 12–14 minutes until edges are golden and centers are just set.
Cool on sheet for 5 minutes, then transfer to wire rack.
Notes
Chill pumpkin puree before using for thicker dough and better texture.
Don’t overbake—cookies continue to set as they cool.
Press extra marshmallows on top halfway through baking for gooier tops.
Dough balls can be frozen and baked later—just add a few extra minutes.
- Prep Time: 20 minutes
- Cook Time: 12–14 minutes per batch
- Category: Desserts
- Method: Baking
- Cuisine: American