These Pumpkin S’mores Cookies are the ultimate autumn indulgence. Imagine a perfectly soft and chewy pumpkin spice cookie, loaded with rich pockets of melted chocolate, and crowned with a gooey, toasted marshmallow topping. It’s the perfect marriage of a classic fall cookie and a nostalgic campfire treat, delivering an incredible combination of flavor and texture in every single bite.
You’ll love this recipe because it solves the most common problem with pumpkin cookies: the dreaded cakey texture. We use a simple trick to guarantee a wonderfully chewy result every time. Plus, this recipe brings all the cozy, comforting vibes of a s’more without any of the hassle, making it the perfect, easy-to-bake treat for any fall occasion.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin purée, well blotted (important: not pumpkin pie filling)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup semisweet chocolate chunks or chips
- 1 1/2 cups mini marshmallows for the topping
- Optional: 3/4 cup graham cracker crumbs folded into the dough
- Optional for topping: 4 ounces dark chocolate, melted for drizzling
How to Make Pumpkin S’mores Cookies Step-by-Step
Following these steps carefully will guarantee soft and delicious cookies every time.
Step 1: Prep Oven and Dry Ingredients
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice to ensure they are evenly distributed.
Step 2: Cream the Butter, Sugars, and Wet Ingredients
In a large bowl, beat the softened butter with both sugars until light and fluffy. This whips air into the dough for a tender cookie. Next, beat in the blotted pumpkin purée, egg, and vanilla until just combined.
Step 3: Form the Dough
Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Be careful not to overmix. Finally, gently fold in the chocolate chunks and optional graham cracker crumbs.
Step 4: Shape, Bake, and Top
Drop rounded tablespoons of dough onto your prepared baking sheets. Bake for 10-12 minutes, then remove from the oven and gently press mini marshmallows onto the top of each cookie.
Step 5: Final Bake and Cool
Return the cookies to the oven for 2-3 more minutes, until the marshmallows are puffed. For a toastier look, broil for 30-60 seconds, watching carefully. Let the finished Pumpkin S’mores Cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
My Best Tips for Unforgettable Cookies
These are the little details that make a huge difference.
The Secret to Chewy, Not Cakey, Cookies
Blotting the pumpkin purée is the most important step. It removes excess water, which prevents a cakey texture and results in a perfectly chewy pumpkin cookie.
For Perfectly Toasted Marshmallows
Adding the marshmallows near the end of the baking time is key. This allows them to get perfectly puffy and golden without melting completely into the cookie.
Why Chocolate Chunks Are Better
Using semisweet chocolate chunks instead of chips creates larger pools of melted chocolate, making the texture far more interesting and delicious.
Fun Variations on the Recipe
While the classic recipe is a clear winner, it’s also fun to customize. For a different twist, try swapping the semisweet chocolate for white chocolate chunks and adding macadamia nuts. To enhance the s’mores element, you can toss graham cracker crumbs with melted butter and cinnamon before folding them in. Or, for a less sweet version, simply use dark chocolate and finish the warm cookies with a sprinkle of flaky sea salt.
FAQs
How should I store these cookies?
Store them in an airtight container at room temperature for up to four days.
Can I make the cookie dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours. Let it soften slightly at room temperature before scooping.
Why did my cookies spread out and become flat?
This is usually caused by butter that is too soft. Chilling the dough for 30 minutes before baking will help the cookies hold their shape.
Can I use pumpkin pie filling?
I strongly advise against it. Stick with 100% pure pumpkin purée, as pie filling is pre-sweetened and spiced, which will alter the recipe’s flavor.
Pumpkin S’mores Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate autumn treat with these Pumpkin S’mores Cookies! This recipe combines a perfectly soft and chewy pumpkin spice cookie with rich, melted chocolate and a gooey, toasted marshmallow topping. We use a special trick to avoid the common cakey texture of pumpkin cookies, guaranteeing a deliciously chewy bite every time. It’s all the nostalgic flavor of a campfire s’more packed into an easy-to-bake fall cookie.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin purée, well blotted with paper towels (important: not pumpkin pie filling)
1 large egg, at room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 teaspoons pumpkin pie spice
1 cup semisweet chocolate chunks or chips
1 1/2 cups mini marshmallows
Optional Add-ins & Toppings
3/4 cup graham cracker crumbs (folded into the dough)
4 ounces dark chocolate, melted (for drizzling over cooled cookies)
Instructions
Prep Oven and Dry Ingredients
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice to ensure they are evenly distributed.
Cream the Butter, Sugars, and Wet Ingredients
In a large bowl using a hand mixer or stand mixer, beat the softened butter with both the brown and granulated sugars until light and fluffy, about 2 minutes. This whips air into the dough for a tender cookie. Next, beat in the blotted pumpkin purée, egg, and vanilla extract until just combined.
Form the Dough
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Using a spatula, gently fold in the chocolate chunks and optional graham cracker crumbs.
Shape, Bake, and Top
Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Remove the cookies from the oven and immediately press a small handful of mini marshmallows gently onto the top of each cookie.
Final Bake and Cool
Return the cookies to the oven for an additional 2-3 minutes, just until the marshmallows are puffed and slightly melted. For a toastier look, switch the oven to broil and cook for 30-60 seconds, watching very carefully to prevent burning. Let the finished cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
The Secret to Chewy Cookies:
Blotting the pumpkin purée with paper towels before adding it to the batter is the most important step! This removes excess water, which is the primary cause of cakey pumpkin cookies, and ensures a perfectly chewy texture.
Room Temperature Ingredients:
For a smooth, well-combined dough, make sure your butter and egg are at room temperature before you begin.
Prevent Spreading:
If your butter is too soft or your kitchen is warm, the dough can be soft. To prevent the cookies from spreading too much, chill the scooped cookie dough on the baking sheet for 30 minutes before baking.
Storage:
Store the cookies in an airtight container at room temperature for up to 4 days. The marshmallows may become stickier over time.
Make-Ahead Dough:
The cookie dough can be prepared and refrigerated in an airtight container for up to 48 hours. Let it sit at room temperature for about 20-30 minutes to soften slightly before scooping and baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 14
- Sodium: 111
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 8
Keywords: pumpkin s'mores cookies, chewy pumpkin cookies, s'mores cookies, fall cookies, autumn dessert, pumpkin spice cookies, marshmallow cookies, chocolate chunk cookies
