Easy Pumpkin S’mores Cookies: Your New Favorite Fall Bake Recipe

Introduction

These Easy Pumpkin S’mores Cookies combine the cozy flavors of fall with the nostalgic charm of s’mores. Soft pumpkin-spiced dough studded with chocolate chips is topped with toasted marshmallows, graham crackers, and melted chocolate for a delightful treat everyone will love.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup chocolate chips (for dough)
• 1 cup mini marshmallows
• 8 graham crackers, broken into small pieces
• 1 tsp orange food coloring (optional)
• ½ cup chocolate chips (for topping)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
2. Step 2: In a large bowl, cream the softened butter with the granulated sugar and brown sugar using an electric mixer for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
3. Step 3: Beat in the egg until fully incorporated. Then mix in the pumpkin puree and vanilla extract on low speed until just combined. Add the orange food coloring if using.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing. Stir in the 1 cup of chocolate chips for the dough.
5. Step 5: Cover the bowl and chill the cookie dough in the refrigerator for at least 1-2 hours.
6. Step 6: While the dough chills, prepare the toppings: cut larger marshmallows into quarters if not using mini, break the graham crackers into pieces about ½ to 1 inch, and measure out the chocolate chips for topping.
7. Step 7: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
8. Step 8: Using a 1.5 to 2 tablespoon scoop, place dough balls about 2 inches apart on the prepared sheets. Bake for 8-10 minutes until edges are set but centers still look slightly underbaked.
9. Step 9: Remove the baking sheet from the oven. Immediately press mini marshmallows, chocolate chips, and graham cracker pieces onto each hot cookie. Return to the oven for 2-4 minutes, watching closely until marshmallows are golden and puffed and chocolate is melted. Repeat with remaining dough.
10. Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• For extra gooey marshmallows, use larger marshmallows cut into smaller pieces instead of mini marshmallows.
• If you prefer a spicier cookie, increase the pumpkin pie spice by ¼ teaspoon.
• Substitute semi-sweet chocolate chips with white or dark chocolate to change the flavor profile.
• Add chopped toasted pecans or walnuts to the dough for a crunchy texture.

Storage

Store the cookies in an airtight container at room temperature for 3-4 days. To refresh softened marshmallows and melted chocolate, warm cookies in a preheated oven at 300°F (150°C) for 3-5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and makes the recipe convenient year-round.

How do I prevent marshmallows from burning?

Watch the cookies closely during the final bake; remove them from the oven as soon as the marshmallows are golden and puffed. Using mini marshmallows also helps them toast evenly without burning quickly.

Easy Pumpkin S’mores Cookies: Your New Favorite Fall Bake Recipe

Print Recipe

★★★★★

4.5 from 146 reviews

These Easy Pumpkin S’mores Cookies are a delightful fall treat combining classic pumpkin spice flavors with the nostalgic taste of s’mores. Soft pumpkin-infused cookie dough studded with chocolate chips is topped with mini marshmallows, extra chocolate chips, and graham cracker pieces, then baked to golden perfection. Perfect for enjoying around a cozy fire or anytime you crave a seasonal sweet treat!

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 12-14 minutes
• Total Time: 1 hour 40 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup chocolate chips (for dough)
• 1 tsp orange food coloring (optional)

S’mores Toppings

• 1 cup mini marshmallows (or 1 cup larger marshmallows, quartered)
• 8 graham crackers, broken into ½ to 1 inch pieces
• ½ cup chocolate chips (for topping)

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until well combined. Set this mixture aside for later use.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and packed brown sugar for 2-3 minutes, until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
3. Add Egg, Pumpkin, and Vanilla: Beat in the egg until fully incorporated. Then, mix in the pumpkin puree and vanilla extract on a low speed just until combined. If desired, add orange food coloring for a festive fall touch and mix gently.
4. Combine Wet and Dry Ingredients & Add Dough Chocolate: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed to avoid overmixing. Stir in one cup of chocolate chips into the dough evenly.
5. Chill Dough: Cover the bowl tightly with plastic wrap and chill the cookie dough in the refrigerator for at least 1 to 2 hours. This step helps the dough firm up for easier scooping and enhances flavor.
6. Prepare S’mores Toppings: While the dough chills, prepare your toppings by cutting larger marshmallows into quarters if using instead of mini marshmallows. Break graham crackers into pieces about ½ to 1 inch in size. Measure out the chocolate chips for the topping.
7. Preheat Oven and Prep Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
8. Scoop and Bake Initial Cookie Base: Using a 1.5 to 2 tablespoon cookie scoop, portion dough balls evenly onto prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes until the edges are set but centers remain slightly underbaked.
9. Add Toppings and Final Bake: Remove the baking sheets from the oven. While the cookies are still hot, immediately press a few mini marshmallows, some chocolate chips from the topping batch, and graham cracker pieces onto each cookie. Return the sheets to the oven and bake for an additional 2 to 4 minutes, watching closely until the marshmallows puff, turn golden, and the chocolate melts.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container for 3 to 4 days to maintain freshness.

Notes

• Chilling the dough is essential for best texture and easier shaping.
• If you prefer gooier marshmallows, add them during the last couple of minutes of baking and keep a close watch to avoid burning.
• The orange food coloring is optional but adds a festive fall color to the cookies.
• Store cookies in an airtight container at room temperature for up to 4 days to keep them fresh.
• For extra flavor, you can toast graham cracker pieces lightly before adding them as a topping.

Keywords: pumpkin cookies, s’mores cookies, fall dessert, pumpkin spice, chocolate chip cookies, marshmallow cookies