Pumpkin S'mores Cookies: Your New Fall Favorite!
These Pumpkin S’mores Cookies deliver a delicious autumn dessert with minimal effort, perfect for holiday baking.
Prepare a batch of these chewy, spiced cookies in just 25 minutes using common pantry staples and 10 key ingredients.
Serve these warm cookies at fall potlucks, Halloween celebrations, or as a comforting weeknight treat.
Each cookie combines actual pumpkin puree and warm spices with gooey mini marshmallows, rich chocolate chips, and crunchy graham cracker pieces. The recipe ensures a soft, spiced cookie base that holds its shape while baking, creating the perfect vessel for the s’mores elements. This method simplifies the traditional s’mores experience into a convenient, handheld format suitable for any occasion. Ensure fresh pumpkin puree for best flavor and texture results. Cookies store well in an airtight container at room temperature for up to three days.
Pumpkin Smores Cookies
Pumpkin Smores Cookies feature pumpkin spice, toasted marshmallow, melted chocolate, and graham crackers in a soft cookie.
Ingredients
For the Cookies:
- 1 cup (226g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 3/4 cup (160g) light brown sugar, packed
- 1 large egg, at room temperature
- 1/2 cup (120g) pumpkin puree
- 1 teaspoon (5ml) vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2.5g) baking powder
- 1/2 teaspoon (2.5g) ground cinnamon
- 1/4 teaspoon (1.25g) ground nutmeg
- 1/4 teaspoon (1.25g) ground ginger
- 1/8 teaspoon (0.6g) ground cloves
- 1/2 teaspoon (2.5g) salt
For the S’mores Filling:
- 1 cup (170g) milk chocolate chips, or 170g chopped milk chocolate bar
- 1 cup (50g) mini marshmallows
- 1/2 cup (50g) finely crushed graham crackers
Instructions
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
- Whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt in a medium bowl for 30-60 seconds until combined. Set aside.
- Using an electric mixer on medium speed, cream softened unsalted butter, granulated sugar, and light brown sugar in a large bowl for 2-3 minutes until light and fluffy.
- Add large egg to creamed mixture; beat for 1 minute until incorporated.
- Scrape bowl sides. Add pumpkin puree and vanilla extract; beat on low speed for 30 seconds until just combined.
- With mixer on low speed, gradually add dry ingredient mixture to wet in two additions. Mix 15-20 seconds after each addition until just combined and no dry flour streaks remain.
- Fold in milk chocolate chips and crushed graham crackers with a rubber spatula for 30-60 seconds until distributed.
- Cover bowl with plastic wrap. Refrigerate cookie dough for 30 minutes or longer.
- Scoop 1.5-inch (3.8 cm) dough balls (1.5-2 tablespoons) onto prepared baking sheets, spacing 2 inches (5 cm) apart.
- Bake cookies at 375°F (190°C) for 8-9 minutes until edges are light golden and centers appear soft.
- Remove baking sheets from oven. Top each partially baked cookie with 5-7 mini marshmallows, pressing into dough.
- Return baking sheets to oven. Bake at 375°F (190°C) for an additional 3-4 minutes until marshmallows are puffed and golden brown, and cookie edges are set.
- Cool cookies on baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
Notes
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which alters flavor.
- Dough Consistency: After mixing in pumpkin and vanilla, the mixture may look slightly curdled; this is normal.
- Dough Chilling: Chilling dough for 30 minutes or longer prevents spreading and develops flavor. If chilled over 30 minutes, let stand at room temperature for 10-15 minutes before scooping if too firm.
- Marshmallow Placement: Add marshmallows mid-bake. Adding at the beginning causes them to melt or burn.
- Cooling: Cool cookies on baking sheets for 5 minutes. This allows them to set fully without breaking.
- Storage: Store cookies in an airtight container at room temperature for 3-4 days. Warm for 10-15 seconds in microwave before serving for gooey texture.
- Chocolate Choice: Use milk chocolate chips or chopped milk chocolate bar. Dark chocolate chips can also be used.
Pro Tips for Perfect Pumpkin S’mores Cookies
Ingredient Tips
- Reduce Pumpkin Moisture:Blot 1/2 cup pumpkin puree on paper towels for 30 seconds. Removes 1-2 tablespoons excess liquid, preventing cakey dough.
- Butter Temperature:Use unsalted butter at exactly 67°F (soft to indent). Optimal aeration ensures tender crumb when creaming.
- Brown Sugar Ratio:Increase brown sugar by 2 tablespoons, decreasing granulated by 2 tablespoons. Boosts chewiness, deepens molasses for richer fall flavor.
- Flour Measurement:Weigh all-purpose flour precisely at 125 grams per cup. Avoid extra 2-3 tablespoons from direct scooping; causes dry, dense cookies.
- Marshmallow Choice:Opt for large, flat square marshmallows (1.5 x 1.5 inches). Place 1-2 pieces per cookie during last 3-4 minutes of baking for a substantial, gooey topping.
- Graham Cracker Prep:Crush 4 full sheets of graham crackers into irregular 1/4 to 1/2-inch pieces. This size provides noticeable crunch. Reserve 1/4 cup for topping.
Technique Tips
- Creaming Butter & Sugar:Beat butter and sugars medium-high for 3-4 minutes until visibly lightened, fluffy, nearly doubled in volume. Incorporates air for soft cookies.
- Chilling the Dough:Refrigerate dough for minimum 60 minutes, up to 24 hours. Solidifies butter, preventing excessive spreading, deepening flavors.
- Scooping Uniformly:Use a 2-tablespoon cookie scoop. Roll each into a smooth ball for uniform baking (12-14 minutes) and consistent size.
- Initial Baking Temperature:Preheat oven to 375°F (190°C); bake middle rack for 8 minutes. Higher heat sets edges quickly, preventing spread before toppings.
- Marshmallow Application Timing:After 8 minutes, remove tray; press 1-2 large marshmallows and reserved graham cracker onto each. Return to oven 3-4 minutes.
- Visual Doneness:Bake until edges are just set, lightly golden brown; centers still slightly underbaked (total 11-12 minutes). Marshmallows puffed and toasting.
- Cooling Process:Cool cookies on baking sheet for exactly 5 minutes before transferring to wire rack. Allows them to set, preventing breakage from hot marshmallows.
Common Issues
- Cookies Spreading Too Much:Reduce butter by 1 tablespoon (14 grams) or increase flour by 1-2 tablespoons (8-16 grams). Ensure butter isn’t too warm; chill dough 60 minutes.
- Marshmallows Burning Quickly:Decrease oven temp by 25°F (15°C); add marshmallows final 2-3 minutes. Or, use kitchen torch for 15-20 seconds per marshmallow after baking.
- Cookies are Dry and Crumbly:Reduce total bake time by 1-2 minutes. Aim for edges barely set, centers slightly moist when removed from oven.
- S’mores Toppings Falling Off:Press marshmallows and graham cracker firmly into partially baked dough after 8 minutes. Brush 1/4 teaspoon egg wash for adherence.
Pumpkin S’mores Cookie Variations & Ingredient Swaps
Elevate your Pumpkin S’mores Cookies with these clever ingredient substitutions and variations. Whether you’re adapting to dietary needs or simply want to experiment with new flavors and textures, these swaps ensure your cookies are delicious and perfectly tailored to your preferences.
Essential Substitutions
- All-Purpose Flour:
- (Whole wheat pastry flour adds a subtle nutty flavor and slight chewiness, making the cookie slightly denser. For a GF blend, you may need to add 1-2 tablespoons of extra liquid, like milk or water, to achieve optimal dough consistency, resulting in a slightly different crumb texture.)
- Granulated Sugar:
- (Coconut sugar will yield a less sweet cookie with subtle caramel notes and a slightly darker hue. Substituting all granulated sugar with brown sugar (light or dark) adds significant moisture, chewiness, and a deeper molasses flavor, enhancing the autumnal profile.)
- Unsalted Butter:
- (If using salted butter, reduce any added salt in the recipe by 1/4 teaspoon per 1/2 cup of butter to prevent over-salting. Vegan butter sticks work best for baking, yielding a similarly rich flavor, though the final cookie might be slightly softer.)
- Pumpkin Puree:
- (Sweet potato puree is slightly sweeter and offers a similar texture, though the color might be less vibrant orange. Butternut squash puree provides a milder pumpkin-like flavor with a comparable texture and color, seamlessly blending into the cookie.)
- Egg:
- (A flax egg acts as a good binder, often resulting in a slightly denser, chewier cookie. Applesauce adds moisture and a subtle sweetness, making the cookie a bit softer; ensure it’s unsweetened to control overall sweetness.)
Dietary Variations
- Gluten-Free:
- Replace all-purpose flour with a 1:1 gluten-free all-purpose baking blend (ensure it contains xanthan gum). You might need to add 1-2 tablespoons of extra liquid (water or milk) to achieve the right dough consistency.
- Dairy-Free & Vegan:
- Replace dairy butter with stick-style vegan butter 1:1. For each egg, use 1 flax egg (1 tbsp ground flaxseed meal + 3 tbsp water, let sit 5 mins). Use dairy-free chocolate chips or chunks and gelatin-free vegan marshmallows.
- Refined Sugar-Free:
- Substitute granulated or brown sugar with coconut sugar 1:1. Alternatively, replace 1 cup of sugar with 3/4 cup maple syrup or agave nectar, reducing other liquids in the recipe by 1/4 cup for optimal dough consistency.
Flavor Variations
- Intense Spice:
- Add an additional 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground cloves to the dry ingredients for a bolder, more aromatic pumpkin spice profile.
- Chocolate Twist:
- Replace semi-sweet chocolate chips 1:1 with dark chocolate chunks (60-70% cacao) for a richer, less sweet contrast. For a creamier, sweeter note, swap for white chocolate chips 1:1.
- Gooey Marshmallow:
- Instead of mini marshmallows, dollop spoonfuls of marshmallow fluff onto the cookies during the last 5 minutes of baking for a beautifully spread and extra gooey top layer.
- Nutty Crunch:
- Fold in 1/2 cup of finely chopped pecans or walnuts with the chocolate chips for added texture and a complementary nutty flavor that pairs wonderfully with pumpkin.