Pumpkin S’mores Cookies

I first made these Pumpkin S’mores Cookies during a chilly October camping trip when I wanted to bring along a treat that captured the spirit of fall and the fun of a campfire. I didn’t want to worry about sticky marshmallows or melting chocolate while outdoors, so I baked everything right into one soft, chewy cookie. With spiced pumpkin dough, gooey marshmallows, and melted chocolate chips, they tasted like a cozy s’mores moment in every bite no fire required!

Since then, they’ve become my go-to fall cookie for school parties, bake sales, and even Thanksgiving dessert platters. They combine all the best things: warm pumpkin spice, melty chocolate, and pillowy marshmallows, all sitting atop a thick and soft cookie base. They’re fun, festive, and irresistible whether you’re a pumpkin lover or just a cookie fanatic.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin purée – Adds moisture, richness, and that signature fall flavor.
• Brown sugar – Gives the cookies a chewy texture and depth of sweetness.
• Granulated sugar – Balances the brown sugar and helps the edges crisp slightly.
• Unsalted butter – Adds richness and helps the cookies bake up soft and golden.
• Egg yolk – Helps bind the dough while keeping the texture tender.
• Vanilla extract – Enhances the pumpkin and chocolate flavors beautifully.
• All-purpose flour – Forms the structure of the cookies.
• Baking soda – Helps the cookies rise and spread just the right amount.
• Pumpkin pie spice – Adds all those cozy fall flavors in one easy blend.
• Salt – Balances out the sweetness and boosts flavor.
• Mini marshmallows – For that essential gooey, s’mores-like topping.
• Chocolate chips (milk + mini) – Melt beautifully and deliver that classic s’mores richness.

Tools You’ll Need

• Mixing bowls – For combining wet and dry ingredients separately.
• Whisk and spatula – To blend and fold without overmixing.
• Electric hand mixer or stand mixer – For creaming butter and sugars until fluffy.
• Baking sheet – Lined with parchment paper for even baking and easy cleanup.
• Cookie scoop – To make evenly sized cookies every time.
• Cooling rack – For letting the cookies set properly after baking.
• Measuring cups and spoons – For accuracy and consistency in baking.

Instructions

Step 1:

I begin by preheating the oven to 350°F and lining my baking sheet with parchment paper. This helps keep the cookies from sticking and makes cleanup easier.

Step 2:

In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. Then I add the pumpkin purée, egg yolk, and vanilla extract and mix until smooth.

Step 3:

In a separate bowl, I whisk together the flour, pumpkin pie spice, baking soda, and salt. Then I slowly add the dry ingredients into the wet mixture, stirring just until combined to keep the cookies soft.

Step 4:

Using a cookie scoop, I drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart. I gently press the tops to flatten slightly since pumpkin cookies don’t spread as much on their own.

Step 5:

I bake them for about 10–12 minutes, just until the edges are set but the centers still look slightly soft.

Step 6:

As soon as the cookies come out of the oven, I press a handful of mini marshmallows and chocolate chips right on top of each cookie. The residual heat from the cookies melts them just enough to stick and get gooey.

Step 7:

I let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Once fully cool, they’re ready to devour or store for later (if they last that long!).

Tips

Make sure to blot your pumpkin purée with a paper towel to remove excess moisture it helps keep the cookies from being too cakey. I also love mixing milk and mini chocolate chips for a mix of textures and sweetness. If you like your marshmallows toasted, you can pop the cookies under the broiler for 30 seconds after adding the toppings. And for extra flair, sprinkle with a touch of flaky salt while the chocolate is still melty!

Ways to Serve

These pumpkin s’mores cookies are perfect served warm with a glass of cold milk, a mug of hot cocoa, or a pumpkin spice latte. I love stacking them up on a dessert tray for fall parties or packing a few in lunchboxes as a fun seasonal treat. They also make a great addition to any Halloween or Thanksgiving cookie spread. And if you’re feeling indulgent, sandwich a scoop of vanilla ice cream between two for the ultimate fall-inspired ice cream sandwich.

Frequently Asked Questions

Can I make Pumpkin S’mores Cookies ahead of time?

Yes! You can bake them and store in an airtight container for up to 4 days, or freeze the dough balls and bake as needed.

Can I use fresh pumpkin instead of canned?

You can, but make sure it’s very well drained and thick—fresh pumpkin is often more watery than canned.

Can I toast the marshmallows?

Absolutely! After topping the cookies, place them under the broiler for 30–60 seconds, watching closely to avoid burning.

Do I need to chill the dough?

It’s not necessary, but you can chill for 30 minutes if you want a slightly thicker, puffier cookie.

See You in the Kitchen

I hope you get a chance to bake and enjoy these Pumpkin S’mores Cookies! They’re fun, festive, and totally cozy perfect for fall baking days or anytime you want a cookie that stands out. Let me know how yours turn out or what fun twists you try.

Happy Cooking!

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