Pumpkin S’mores Cookies

Pumpkin s’mores cookies are a perfect fall dessert. Everything from warm spices to sugar, chocolate chips, gooey marshmallows, and pumpkin makes these so special.

Craving fall flavors? How about pumpkin pie popsicles with Oreo crumble, PB stuffed cookies or pumpkin cinnamon rolls for an autumn treat?

Why You’ll Love It

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 flavors: Pumpkin is always a popular flavor, 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.

Perfect Pumpkin Cookie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Sugar: I like to use both white and brown sugar for depth of flavor.
Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie spice.
Vanilla extract: Complements the pumpkin flavor.
Baking soda: To give the cookies lightness.
Chocolate chips: Use any kind you prefer.
Graham crackers: For crunch.
Pumpkin pie spice: Adds warm, earthy spice flavors.
Mini marshmallows: For a sweet, chewy texture.
Orange food coloring: Optional, if you want to make them orange.

How to Make Pumpkin S’mores 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 in a large bowl, and then mix in the pumpkin puree, egg, and vanilla extract, along with the orange food coloring 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

Chocolate chips: You might want to use white chocolate chips or chocolate chunks instead of semi sweet chocolate, or swap the pumpkin spice for individual spices.
Marshmallows: 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.
Sugar: You can use some white and some brown sugar or stick to one or the other.

Serving Suggestions

With a drink: What about treating yourself to an Irish cream coffee or even a limoncello cocktail if you’re in the mood to indulge? If not, then pumpkin marshmallow cookies are also perfect with a glass of milk!
For dessert: Enjoy pumpkin s’mores bars after a meal of air fryer short ribs with crispy stacked potatoes and cheesy rice.

How to Store S’mores Cookies with Pumpkin

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: Thaw them overnight in the refrigerator.
Reheat: You can warm them back up in a pan on the stove.