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Pumpkin S’mores Cookies

Soft and Chewy Pumpkin S'mores Cookies for Cozy Fall Treats

Indulge in the delicious Pumpkin S’mores Cookies, a perfect balance of soft and chewy, rich chocolate, and fluffy marshmallow flavors.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with margarine for a dairy-free option.
  • 1 cup Brown Sugar Offers depth of flavor and moisture; can be replaced with coconut sugar for a less refined alternative.
  • 1/2 cup Granulated Sugar Adds sweetness and light texture; use less or omit for a lower sugar version.
  • 1 cup Pumpkin Puree Must be 100% pure; do not use pumpkin pie filling.
  • 1 large Egg Replace with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Optional, but try almond extract for a unique twist.
  • 2 cups All-purpose Flour Swap with a gluten-free flour blend for a gluten-free option.
  • 1 teaspoon Baking Soda Essential for achieving the perfect cookie texture.
  • 1 tablespoon Pumpkin Pie Spice Can substitute with cinnamon, nutmeg, and ginger.
  • 1/2 teaspoon Salt It's crucial not to omit.
For the Mix-ins
  • 1 cup Chocolate Chips Feel free to swap for white chocolate or omit for a lower-sugar cookie.
  • 1 cup Mini Marshmallows Consider using vegan marshmallows.
  • 1 cup Graham Crackers Omit or substitute with gluten-free options.
Optional Enhancements
  • 1 teaspoon Orange Food Coloring Not necessary, skip if desired for a more natural look.

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Baking sheet
  • Parchment Paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Cream on medium speed until light and fluffy (2-3 minutes).
  3. Mix in the pumpkin puree, egg, and vanilla extract into your creamed mixture. Add orange food coloring if desired.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually add to wet ingredients, stirring gently.
  5. Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
  6. Drop balls of dough onto the prepared baking sheet, spaced about 2 inches apart. Sprinkle with extra mini marshmallows, chocolate chips, and graham cracker bits if desired.
  7. Bake for 12-14 minutes, or until edges are golden brown and centers remain soft.
  8. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 9gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a week.

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