There are literally thousands of fantastic cookie recipes to choose from but, if you want to try something different, you can’t go wrong with pumpkin s’mores cookies. They’re soft, sweet and very more-ish, offering plenty of amazing flavours in every bite! Pumpkin marshmallow cookies are great for any occasion, and ideal for pumpkin fans. The combo of pumpkin and s’mores flavours is a magical one!
Pumpkin s’mores cookies are the perfect fall dessert but they’re also delicious served any other time of the year. Everything from the warm spices to the sweet brown sugar, chocolate chips, gooey marshmallows, and pumpkin puree makes these truly special.
Why You’ll Love Them
Easy to make: There’s nothing difficult about making pumpkin s’mores cookies, and they’re prepared like many similar cookie dough recipes. Whether you’re a seasoned home baker or relatively new to baking, you shouldn’t have any problem making these yummy little treats.
Great blend of flavours: Pumpkin is always a popular flavour, and these cookies also boast pumpkin pie spice, vanilla extract, chocolate chips, mini marshmallows, graham cracker crumbs, and more.
Ideal for any occasion: These pumpkin s’mores cookies are nice for any occasion. They’re great for dessert, as a brunch item, for a mid-morning snack, or anything else. They’re portable so you can add them to picnics, box lunches or take some to a potluck dinner.
Ingredients for Pumpkin Spice Cookies
The standard cookie making ingredients, butter, white and brown sugar, egg, flour, baking soda, and spice are used to make these pumpkin puree vanilla cookies.
You also need pumpkin puree, vanilla extract, pumpkin pie spice, semi sweet chocolate chips, mini marshmallows, and graham crackers.
Optional ingredients for pumpkin s’mores cookies include orange food colouring, along with more chocolate chips, mini marshmallows and/or graham cracker crumbs to garnish.
How to Make Pumpkin Chocolate Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Combine the wet ingredients: Cream the butter, brown sugar and white sugar, and then mix in the pumpkin puree, egg, and vanilla extract, along with the orange food colouring if you want to use it.
Add the dry ingredients: Whisk the flour, baking soda, pumpkin pie spice, and salt, and then mix this into the pumpkin puree mixture.
Add the s’mores ingredients: Gently mix in the chocolate chips, marshmallows and graham cracker crumbs.
Shape the cookies: Drop cookie dough balls on to a parchment paper lined baking sheet or silicone baking mats using a cookie scoop, ensuring they are a couple of inches apart.
Add toppings: Press some more chocolate chips, marshmallows and graham cracker crumbs on top of each cookie dough ball, pressing down a bit.
Bake the cookies: Cook them until the edges are golden brown, and then cool them on a wire rack.
Substitutions and Variations
Feel free to adapt the recipe however you wish. You might want to use white chocolate chips or chocolate chunks instead of semi sweet chocolate, or swap the pumpkin spice for individual spices.
Perhaps you aren’t keen on marshmallows, in which case just omit them from the chewy pumpkin cookies recipe and add some extra chocolate chips in their place.
If you do want marshmallows but you don’t want them to melt into the cookie dough, use vegan mini marshmallows, as they hold their shape when heated.
How to Serve Pumpkin Marshmallow Cookies
There is no wrong way to serve these, and they make a great dessert, snack or special treat. You might like to whip up a batch if you have friends coming over and serve them with your favourite drink.
How to Store Pumpkin S’mores Cookies
Store: The cookies will keep for 2 or 3 days in an airtight container at room temperature. They will keep for up to a week if refrigerated.
Freeze: You can either freeze the unbaked cookie dough for up to a year, or the baked cookies for up to 4 months. Thaw them overnight in the refrigerator.
Pumpkin Cookies FAQs
No, these two are not interchangeable in pumpkin recipes. Pumpkin pie filling is spiced and sweetened, which pumpkin puree should be 100% cooked, pureed pumpkin. You can use canned pumpkin or make your own.
If it’s been a day or so, you might want to zap the cookies in the microwave for a few seconds before serving to get the chocolate chips and mini marshmallows nice and gooey again. That way they will taste like you just baked them.
Chocolate Pumpkin Cookie Recipe
Pumpkin S’mores Cookies
- 1 Cup unsalted butter softened
- 3/4 Cup brown sugar packed
- 1/4 Cup granulated sugar
- 1/2 Cup pumpkin puree
- 1 egg large
- 1 teaspoon vanilla extract
- 2 1/4 Cups all purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon pumpkin pie spice
- 1/2 Teaspoon salt
- 1 Cup chocolate chips
- 1 Cup mini marshmallows
- 8 graham crackers broken into small pieces
- 1 Teaspoon food coloring orange, optional
- ½ Cup chocolate chips extra, optional
- marshmallows for garnish
- graham crackers crushed, for garnish
- Preheat Oven: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. (add the orange food coloring into this step if you plan to use it)
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Using a ½ inch cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. (Top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and pieces of graham crackers into the top of each one)
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the pumpkin s'mores cookies at room temperature.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Pumpkin s’mores cookies are the perfect treat just as they are, or you can serve a couple with a scoop of ice cream for dessert. They’re sweet, soft, fluffy, and chewy all at once, and the chocolate, graham crackers and ooey gooey marshmallows s’mores flavours work wonderfully with the pumpkin.
Other Recipes to Try
Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.