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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 on a table.

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.

Craving more fall flavors? Check out recipes for pumpkin pie popsicles with Oreo crumble or pumpkin spice whipped dalgona coffee for a delightful autumn treat!

Pumpkin, marshmallow, chocolate and graham cookies.

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.

Homemade pumpkin cookies on a wire rack.

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.

Ingredients to make a pumpkin s'more cookie recipe.

You also need pumpkin puree, vanilla extract, pumpkin pie spice, semi sweet chocolate chips, mini marshmallows, and graham crackers.

Pumpkin chocolate marshmallow cookies out of oven.

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.

Mixing ingredients for fall cookies with pumpkin.

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.

Close view of cookies with pumpkin, chocolate, marshmallow and graham.

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.

A stack of pumpkin cookies.

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.

Fall pumpkin cookies on a wire rack.

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.

Marshmallow and pumpkin cookies for autumn.

What about 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! s’mores fans might like to try this s’mores snack mix, or, s’mores scones, or s’mores pops.

Pumpkin chocolate chip marshmallow s'more cookies.

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.

S'more cookies with pumpkin on a rack.

Pumpkin Cookies FAQs

Can you use pumpkin pie filling instead of pumpkin puree?

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.

Can you serve them warm?

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.

Thanksgiving cookies made with pumpkin.
5 from 30 votes

Pumpkin S’mores Cookies

By: Bella Bucchiotti
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!
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 24 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.


Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 133mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1041IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg
Like this recipe? Rate and comment below!

Pumpkin s’more 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 flavors work wonderfully with the pumpkin.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.


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