Pumpkin S’mores Cookies – The Perfect Cozy Fall Treat with a Gooey Twist

Pumpkin S’mores Cookies are a cozy blend of fall flavors and childhood memories. I’m Helen from Easy Tasty Kitchen, where I share simple recipes inspired by my family’s love for food and togetherness. These cookies mix spiced pumpkin, melty chocolate, gooey marshmallows, and graham crackers—just like the treats I grew up with. If you’re craving comfort and a little nostalgia, you’re in the right place.

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What Are Pumpkin S’mores Cookies?

What Makes Pumpkin S’mores Cookies Special

Pumpkin S’mores Cookies are a fall-inspired mash-up of two favorites—classic pumpkin cookies and gooey campfire s’mores. With a soft, spiced pumpkin base, rich chocolate chunks, toasted marshmallows, and crunchy graham crackers, they deliver the perfect balance of cozy and sweet.

The Flavor Fusion: Pumpkin, Chocolate, Marshmallow & Graham

This cookie combines pumpkin puree and pumpkin spice with the familiar s’mores flavors of chocolate, marshmallows, and graham crackers. The result? A chewy, gooey, crispy cookie that tastes like autumn and nostalgia in every bite.

Looking for More Halloween Ideas?

Ready to keep the spooky season going? Here are a few more festive bites that pair perfectly with your Pumpkin S’mores Cookies:

• Looking for inspiration? Try our crispy, spicy Mummy Jalapeño Poppers — a fun, savory twist for your Halloween spread.
• Learn more about how to make hauntingly sweet Bloody Red Velvet Popcorn that’s as bold as it is delicious.
• Check out this festive Pumpkin-Shaped Cheese Ball — perfect for fall appetizer boards and spooky gatherings.
• Don’t miss our chewy, chocolatey Spooky Peanut Butter Spider Cookies — a creepy-cute hit with kids and adults alike.

These Halloween-ready recipes are quick, crowd-pleasing, and full of flavor—just like your Pumpkin S’mores Cookies!

Key Ingredients Breakdown for Pumpkin S’mores Cookies

The Role of Pumpkin Puree and Pumpkin Spice

Pumpkin is the heart of these cookies. Using pumpkin puree, not pie filling, adds rich moisture and a naturally sweet, earthy flavor that softens the cookie’s texture. It gives that soft, chewy bite that makes each cookie melt in your mouth.

Pair that with pumpkin spice—a warm blend of cinnamon, nutmeg, ginger, and cloves—and you’ve got a classic fall flavor profile that elevates the whole dessert. The spice doesn’t just season the cookie—it brings warmth, depth, and that unmistakable autumn aroma.

Want a pro tip? Use canned pumpkin puree for consistency. Homemade puree works, too, but can sometimes carry extra water—just strain it first to avoid soggy dough.

Why Graham Crackers and Marshmallows Make the Difference

To bring the s’mores magic to life, graham crackers and marshmallows are a must.

• Graham crackers get crushed and folded into the dough for a subtle crunch and toasted flavor. They also add a familiar nuttiness that plays perfectly with pumpkin and chocolate.
• Mini marshmallows, added just before baking or gently pressed into the top halfway through, bring gooey sweetness and that signature s’mores texture. They lightly toast in the oven, giving each cookie a caramelized finish that’s both chewy and slightly crispy around the edges.

These ingredients aren’t just add-ins—they’re what transform pumpkin cookies into Pumpkin S’mores Cookies, giving you that fireside feeling in every bite.

How to Make Pumpkin S’mores Cookies from Scratch

Step-by-Step Instructions for the Cookie Dough

Making Pumpkin S’mores Cookies is easier than you think—and once you bake a batch, they’ll be on repeat all season long. Start with these easy-to-follow steps for the perfect dough:

Ingredients You’ll Need:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin spice
• 1/2 cup chocolate chunks
• 1/2 cup crushed graham crackers
• 1 cup mini marshmallows

Instructions:

1. Cream the Butter and Sugars: In a large mixing bowl, beat the butter, brown sugar, and white sugar together until light and fluffy.
2. Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract. Stir until well combined.
3. Sift Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and pumpkin spice.
4. Combine: Slowly add the dry mix into the wet mixture, stirring until a soft dough forms.
5. Fold in the Flavor: Gently mix in the chocolate chunks and crushed graham crackers.
6. Chill: Cover and refrigerate the dough for at least 30 minutes to help the cookies hold their shape.

This dough comes together in one bowl and can even be made a day ahead. The pumpkin keeps it soft and moist, while the graham crackers and chocolate give it texture and depth.

Layering the S’mores Effect: Marshmallows and Chocolate

Here’s where the fun begins—getting those gooey marshmallows and extra melty chocolate right on top.

• After chilling, scoop cookie dough onto a parchment-lined baking sheet.
• Press a few mini marshmallows and chocolate chunks gently into the tops of each dough ball before baking.
• Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden and the centers look set but slightly soft.
• Let cool on the pan for 5 minutes to finish baking before transferring to a wire rack.

Want that toasted marshmallow look? Switch your oven to broil for the last 30–45 seconds—just keep an eye on it!

Expert Baking Tips for Perfect Texture

Getting the Moist-Crispy Balance Right

To get the best texture in Pumpkin S’mores Cookies, chill the dough for 30–60 minutes before baking. It helps control spread and keeps cookies chewy. Bake until edges are golden but centers still look slightly soft—they’ll firm up as they cool.

Preventing Cookies from Falling Apart

Too much moisture from pumpkin puree can cause cookies to crumble. Blot excess liquid with paper towels, and use only egg yolks for structure. Let cookies cool on the pan before moving them to avoid breakage.

Common Mistakes to Avoid

Why Your Pumpkin Cookies Might Crumble

If your Pumpkin S’mores Cookies fall apart, it’s likely due to too much moisture or not enough structure. Blot extra liquid from the pumpkin puree, use only egg yolks, and always chill the dough before baking for better shape and texture.

How to Avoid Over-Melting Marshmallows in Cookies

Add marshmallows on top—not inside—the dough right before baking. Bake at 350°F and watch closely. Overbaking melts them too fast, leaving you with sticky, empty craters instead of gooey tops.

Variations and Fun Twists

Gluten-Free or Vegan Options

To make Pumpkin S’mores Cookies gluten-free, use a 1:1 gluten-free flour and certified GF graham crackers. For vegan, swap butter with plant-based margarine, use a flax egg, and pick dairy-free chocolate and gelatin-free marshmallows.

Mini, Stuffed, or Sandwich Style

Get creative:

• Make mini cookies for bite-sized snacks.
• Try stuffed versions with chocolate and marshmallows inside.
• Or turn them into cookie sandwiches with marshmallow fluff between two soft pumpkin cookies.

Serving Ideas for Every Occasion

Fall Gatherings & Halloween Fun

Pumpkin S’mores Cookies are perfect for cozy nights, Halloween parties, or bonfire treats. Serve warm with cider or style them on a festive tray—they’re always a hit.

Everyday Snacks & Holiday Platters

Pack them in lunchboxes, bring them to potlucks, or add to holiday cookie trays. They stay soft for days, making them an easy make-ahead dessert.

Storage and Make-Ahead Tips

How Long Do Pumpkin Cookies Last?

Freshly baked Pumpkin S’mores Cookies will stay soft and delicious for 3 to 4 days when stored at room temperature in an airtight container. After that, they begin to lose moisture due to the pumpkin puree—but they’re still tasty!

If you’re making them ahead, layer parchment paper between the cookies to prevent them from sticking together. Keep them in a cool, dry place—avoiding humidity is key to preserving that chewy texture.

For longer storage, freeze them!

Best Practices for Freezing & Reheating

These cookies freeze well, both before and after baking:

• To freeze the dough: Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen—just add 1–2 extra minutes to the bake time.
• To freeze baked cookies: Let them cool fully, then place them in a single layer in a sealed container or freezer bag. They’ll last up to 2 months.

To reheat: Warm baked cookies in the microwave for 8–10 seconds to bring back that gooey marshmallow center.

Freezing is a great way to enjoy Pumpkin S’mores Cookies anytime the craving hits without starting from scratch.

Nutritional Info & Smart Substitutions

Calories and Sugar Overview

Each Pumpkin S’mores Cookie has about 150 calories, with around 12g of sugar. The pumpkin puree adds moisture with fewer fats than standard cookie recipes.

Healthier Swaps

Lighten them up by:

• Replacing half the butter with applesauce
• Reducing sugar slightly
• Using part whole wheat flour
• Choosing dark chocolate or fewer marshmallows

These tweaks cut calories while keeping all the cozy fall flavor.

Conclusion

Whether you’re baking for Halloween, prepping a holiday cookie tray, or just craving something warm and nostalgic, Pumpkin S’mores Cookies bring all the fall flavors you love into one chewy, gooey treat. With spiced pumpkin, melted chocolate, toasted marshmallows, and crunchy graham crackers, these cookies are comfort in every bite.

They’re easy to customize, simple to store, and guaranteed to disappear fast—so make a double batch and share the love.

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Frequently Asked Questions (FAQs)