Festive Pumpkin Smores Cookies

Derek and I had just finished setting up a cozy backyard bonfire for the neighborhood’s fall potluck when the idea hit. Between the crackling flames, kids toasting marshmallows, and the unmistakable chill of October settling into our sweaters, someone joked, “Why don’t we throw pumpkin into everything even s’mores?” That joke turned into a dare. And that dare turned into the best cookie experiment of the season.

Later that week, I brought a mixing bowl into the community center kitchen while Lisa, a retired pastry chef from Vermont, taught the teens how to pipe frosting onto ghost cupcakes. I set up in the corner with my canned pumpkin, graham cracker dust, and a glint of mischief. The first batch? A little too soft.

The second? Too sweet. By round three, the cookies came out golden-edged, gooey in the center, and laced with toasted marshmallow pockets that made Lisa raise a perfectly arched brow and say, “You’ve got something there.”

Now every time there’s a fall gathering whether it’s book club at Myra’s house or pumpkin patch picnics with the kids I bring a plate of these Pumpkin S’mores Cookies. And somehow, they always disappear before I’ve even poured cider into my mug.

Short Description

These Pumpkin Smores Cookies blend fall’s favorite flavor with the nostalgic magic of campfire treats

Key Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• ¾ cup pumpkin puree (100% pure pumpkin, not pie filling)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• ½ cup crushed graham crackers
• 1 cup mini marshmallows
• Optional: a few drops of orange food coloring for a festive touch

Tools Needed

• Mixing bowls (1 large, 1 medium)
• Electric mixer or stand mixer
• Silicone spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone mat
• Cookie scoop
• Wire cooling rack

Cooking Instructions

Step 1: Prepare the baking sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set aside.

Step 2: Cream wet ingredients
In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy about 2 to 3 minutes. Add the pumpkin puree, egg, vanilla extract, and food coloring (if using). Beat until smooth and fully incorporated.

Step 3: Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry mixture into the wet mixture, stirring until just combined. Do not overmix stop once no dry streaks remain.

Step 4: Add s’mores mix-ins
Gently fold in the chocolate chips, crushed graham crackers, and mini marshmallows. Set aside a handful of each for topping later.

Step 5: Shape the cookies
Using a cookie scoop, portion out dough balls and place them on the prepared baking sheet, about 2 inches apart. Lightly press extra marshmallows, chocolate chips, and graham pieces onto the tops for a bakery-style finish.

Step 6: Bake the cookies
Bake for 10–12 minutes, or until the edges are golden and the centers are just set. The marshmallows should be puffy and gooey, not melted flat.

Step 7: Cool and enjoy
Let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire rack. Serve warm or at room temperature.

Why You’ll Love This Recipe

Combines two fall favorites: pumpkin and s’mores

Chewy edges with gooey, melty centers

Great for bake sales, potlucks, and Halloween parties

Kid-approved and adult-adored

Uses pantry staples you likely already have

Festive option with simple orange food coloring

Easy to freeze and bake later

Customizable mix-ins for your favorite chocolate or marshmallow style

Mistakes to Avoid & Solutions

Using pumpkin pie filling instead of puree
Pumpkin pie filling contains added sugar and spices, which can throw off the flavor and moisture.
Solution: Always use 100% pure pumpkin puree. Double-check the label!

Overmixing the dough
Overworking the dough can lead to dense, dry cookies.
Solution: Mix only until the flour is just incorporated. A few streaks are okay.

Adding marshmallows too early
Marshmallows mixed in too aggressively can melt too fast and disappear.
Solution: Fold them in gently and reserve some for topping right before baking.

Crowding the baking sheet
Cookies spread and marshmallows puff—crowding can lead to messy blobs.
Solution: Leave at least 2 inches between each dough ball.

Not cooling before moving
Hot cookies are delicate and can fall apart if handled too early.
Solution: Let them rest on the tray for 5 minutes before transferring.

Serving and Pairing Suggestions

Serve with warm apple cider or hot chocolate

Pair with a scoop of vanilla or cinnamon ice cream

Great as a dessert for chili night or fall brunch

Pack in parchment for seasonal gift boxes

Display on a rustic wooden board for party spreads

Storage and Reheating Tips

Store in an airtight container at room temp for up to 4 days

To freeze: Place baked cookies in a freezer-safe bag with parchment between layers

To reheat: Microwave for 10–15 seconds to revive gooey texture

Dough can be frozen in scoops and baked straight from frozen add 1–2 extra minutes to bake time

FAQs

1. Can I use canned pumpkin with spices already added?
No stick to pure pumpkin puree. The added spices in pie filling can clash with the flavor balance of the cookies.

2. Can I use large marshmallows instead of mini?
Mini marshmallows melt more evenly. If using large ones, cut them into smaller pieces.

3. Can I substitute gluten-free flour?
Yes, use a 1:1 gluten-free baking blend. The texture may vary slightly, but the flavor holds up beautifully.

4. Can I refrigerate the dough overnight?
Absolutely. It helps deepen the flavor and makes scooping easier.

5. Why are my cookies spreading too much?
If your dough is too warm, the cookies will flatten too quickly. Chill the dough for 20 minutes before baking.

Tips & Tricks

For extra toasty flavor, broil the cookies for 30 seconds at the end but watch them closely!

Swap in dark chocolate chunks for a richer bite

Sprinkle a pinch of flaky sea salt on top for contrast

Lightly toast the graham crackers before adding for more depth

Use a silicone baking mat to prevent overbrowning the bottoms

Recipe Variations

1. Pumpkin S’mores Bars
Press the dough into a greased 9×13 pan, sprinkle with extra toppings, and bake for 18–20 minutes. Slice into chewy, golden bars.

2. Chocolate-Pumpkin Twist
Swap semi-sweet chips for white chocolate, and add 2 tablespoons of cocoa powder to the dough for a darker, richer base.

3. Campfire Cookie Sandwiches
Bake slightly thinner cookies, then sandwich toasted marshmallows and chocolate squares between two warm ones.

4. Nutty Crunch Version
Fold in ½ cup chopped toasted pecans or walnuts for extra texture and autumn flair.

5. Vegan Pumpkin S’mores Cookies
Replace butter with vegan butter, use a flax egg (1 tbsp flaxseed + 3 tbsp water), and choose vegan marshmallows and chocolate.

Final Thoughts

When the days grow shorter and sweaters come out of storage, these Pumpkin Smores Cookies feel like a warm hug. They don’t just satisfy a craving they bring a crowd together, whether around a bonfire or a cookie platter.

Their texture, color, and toasted aroma have made them an instant classic wherever I bring them. And while they were born out of a potluck dare, they’ve become a staple in my fall baking rotation equal parts comfort, surprise, and celebration.

So gather your mixing bowls and your memories. Let the kitchen fill with cinnamon-sweet air and laughter echoing down the hall. Because these cookies? They bring more than flavor they bring people home.