Pumpkin S’mores Cookies – The Ultimate Fall Treat You’ll Crave All Season

When autumn hits, I find myself reaching for all things cozy — chunky sweaters, spiced lattes, and of course, anything pumpkin. But one chilly October weekend, while flipping through an old travel journal from a trip to Vermont, I was struck with the idea: what if I could merge my love for s’mores with my obsession for pumpkin cookies? And just like that, these Pumpkin S’mores Cookies were born — gooey, spiced, and golden-edged treats that taste like fall around a campfire.

In this article, I’ll show you how to bake the softest cookies that won’t lose their shape, keep those marshmallows perfectly intact, and highlight pumpkin in a way that’s comforting but not overpowering. Whether you’re baking for a cozy evening in or your next Halloween bash, these cookies deliver everything you love in one perfect bite. Let’s dive in!

A Cozy Twist on a Campfire For Pumpkin S’mores Cookies

A gooey fall memory in cookie form

Some cookies are just cookies. But these? They’re a nostalgic experience — combining everything I adore about cool-weather baking. I remember the first batch I made, right after a morning of apple picking. The scent of toasted marshmallows mixed with earthy pumpkin spices made the whole house smell like a dream. That chewy-crisp texture with melting chocolate? Absolutely unforgettable.

What makes Pumpkin S’mores Cookies truly special is that they bring two iconic treats into one: the spiced softness of pumpkin cookies and the rich, melty joy of s’mores. Think golden graham base, soft pumpkin dough, bursts of semi-sweet chocolate, and gooey marshmallows that hold their shape thanks to a simple chilling trick (more on that soon). It’s everything you want in a fall dessert — playful, familiar, and just a little indulgent.

If you’re already a fan of my Pumpkin Sugar Cookies, you’ll recognize that familiar warmth in each bite, but here we’re dialing it up with texture and nostalgia. And for more gooey inspiration, check out the decadent Smores Lasagna — it’s a crowd-pleaser every time.

Why Pumpkin S’mores Cookies are the best of both worlds

Let’s talk flavor layering. At the heart of these cookies is pumpkin puree — not too much, just enough to give a deep orange hue and soft, tender bite. The pumpkin spice blend warms everything up, while brown sugar keeps the texture rich and chewy. Add to that graham cracker crumbs for crunch, chunks of chocolate for depth, and mini marshmallows for that signature pull-apart gooeyness.

But the magic? It’s in the balance. Many pumpkin cookies are too cakey — these aren’t. Thanks to chilled dough and the perfect wet-to-dry ratio, you get thick, bakery-style cookies with a crisp edge and gooey middle. Plus, those toasted marshmallows on top get golden without melting into a puddle.

When you’re craving something cozy but a little exciting, this recipe hits the mark. It’s the kind of treat that feels right at home next to a bonfire or on a holiday cookie platter.

Ingredients & Baking Secrets for Pumpkin S’mores Cookies

Must-have ingredients for Pumpkin S’mores Cookies

What makes these cookies so unforgettable isn’t just the pumpkin or the marshmallows — it’s how everything works together. Each ingredient plays a role in making these cookies the perfect chewy-meets-gooey fall bite. Here’s what you’ll need and why it matters:

• Pumpkin Purée (not pumpkin pie mix): It adds softness and deep flavor without making the cookies cakey.
• Brown Sugar + White Sugar: Brown sugar helps the cookies stay chewy and adds molasses warmth, while white sugar contributes to crisp edges.
• Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves brings autumn into every bite.
• All-purpose Flour: Keeps the structure firm enough to hold the marshmallows in place.
• Graham Cracker Crumbs: These give the cookie its signature s’mores crunch — a fun nod to the campfire classic.
• Mini Marshmallows: Freeze them beforehand for the best texture.
• Chocolate Chips or Chunks: Use semi-sweet for balance or go dark for richness.

Here’s a quick ingredient comparison to help choose the right mix-ins:

Ingredient	Best Use
Mini Marshmallows	Freeze before baking to avoid melting
Chocolate Chips	Classic choice for even melting
Chocolate Chunks	More pockets of melted chocolate
Graham Cracker Crumbs	Adds s’mores crunch and toasty flavor

If you’ve ever baked my Chewy Pumpkin Snickerdoodle Cookies, you know the texture secret lies in brown sugar and chilled dough — we use the same principle here. And for a deeper pumpkin flavor, the trick I learned from making Moist Pumpkin Bread is to blot the purée slightly to remove excess moisture.

How to stop marshmallows from melting or disappearing

One of the biggest concerns when baking s’mores-inspired cookies is this: Why do my marshmallows vanish? They puff, they melt, and sometimes they leave a gooey hole behind. But don’t worry — I’ve got you.

Here’s how to avoid the dreaded marshmallow meltdown:

• Freeze your mini marshmallows before adding them to the dough. This gives them time to hold their shape in the oven.
• Don’t mix too many into the dough. Press a few extras gently on top right before baking instead.
• Bake at a moderate temperature (350°F) so they toast without liquifying.
• Avoid overmixing the dough after adding them in — you don’t want to break them apart.

Another secret weapon? A crunchy base layer. Sometimes I’ll sprinkle a spoonful of Graham Cracker Crumble Topping onto the baking tray before placing the dough balls. It keeps the bottoms crispy and adds that toasted campfire feel.

These tricks ensure that when you pull your cookies out of the oven, those marshmallows will be golden and gooey, not gone.

Step-by-Step Method For Pumpkin S’mores Cookies

The best way to shape, chill, and bake

You don’t need to be a pastry chef to make these cookies — but following a few easy steps will guarantee bakery-level results. First things first: chilling the dough is non-negotiable. It not only prevents spreading but also helps the pumpkin flavor intensify.

Here’s how I bake these Pumpkin S’mores Cookies for perfect results every time:

1. Mix your wet ingredients. Start with room-temperature butter and beat it with brown and white sugars until fluffy. Add your egg yolk, vanilla, and blotted pumpkin purée.
2. Whisk dry ingredients separately. This includes flour, baking soda, salt, pumpkin pie spice, and crushed graham crackers.
3. Combine and fold in the chocolate. Use chocolate chunks or chips, but stir them in gently.
4. Chill the dough. Scoop into balls (about 2 tablespoons each) and chill for 30 minutes to 1 hour.
5. Top with frozen marshmallows. Press 2–3 frozen mini marshmallows onto each dough ball right before baking.
6. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers look just set.

If you love easy, soft cookie recipes like these, you’ll also enjoy the 3-Ingredient Funfetti Cake Mix Cookies — a perfect example of how simple steps can lead to standout texture.

After baking, let your cookies cool for at least 10 minutes on the sheet pan. That helps the marshmallows re-solidify slightly and prevents breakage when transferring.

Common pitfalls and how to avoid melted messes

Even experienced bakers run into trouble when marshmallows are involved. Here are a few mistakes to watch out for — and how to fix them:

• Problem: Cookies spreading too thin
  Fix: Your dough was too warm or too wet. Always chill it before baking, and don’t skip blotting the pumpkin.
• Problem: Marshmallows disappear
  Fix: You likely mixed them into the dough. Always add most of them on top right before baking, and use frozen ones.
• Problem: Cookies are pale or cakey
  Fix: Your oven might be too cool, or your dough had too much pumpkin. Use a thermometer and stick to the recommended amount.

Another common issue? Texture imbalance. If you want that bakery-style contrast between a gooey middle and crispy edge, aim for 2:1 brown to white sugar and chill your dough longer for thicker cookies.

While testing these cookies, I used the same approach I did with my Chocolate Chip Prune Cookie — adding mix-ins by hand and tweaking baking time to keep the center soft but structured. It works beautifully here too.

Master these simple fixes, and you’ll get that gooey, golden perfection — every single time.

Storage, Serving & Seasonal Twists For Pumpkin S’mores Cookies

How to store pumpkin cookies the right way

Pumpkin adds moisture, which is great for softness, but also means these cookies need proper storage. So, should pumpkin cookies be stored in the fridge? It depends on how quickly you plan to devour them.

Here’s a quick guide:

Storage Method	Shelf Life	Tips
Room Temperature	2–3 days	Store in airtight container with parchment between layers
Refrigerator	Up to 1 week	Bring to room temp before serving for best texture
Freezer	Up to 3 months	Wrap individually for grab-and-go treats

I love making a double batch of these cookies before Halloween and freezing half. When guests come by unexpectedly, I warm a few in the oven — the marshmallows toast up again, and the house smells amazing.

This is especially handy when you’re making fall brunch recipes like my Pumpkin Cinnamon Roll Muffins — a little sweet treat on the side never hurts!

Flavor upgrades & how to serve for fall parties

These cookies are delicious as-is, but if you’re hosting or want to impress, there are a few fun ways to dress them up.

• Add a ganache drizzle: Melt chocolate with cream and zig-zag it over cooled cookies.
• Turn them into ice cream sandwiches: A scoop of vanilla between two cookies is heavenly.
• Serve warm with a cinnamon latte or mulled cider.
• Mix up the chocolate: Try dark chocolate chunks or white chocolate for a sweet twist.
• Add cinnamon chips or butterscotch chips for even more fall flavor.

Hosting a fall-themed party? Stack these cookies on a rustic wood board with s’mores bars, candy corn, and caramel apples. You can even pair them with cozy classics like Pumpkin Sugar Cookies for a fully spiced dessert table.

Whether you’re curled up with a book or passing a tray at Friendsgiving, these cookies feel right at home.

FAQs: About Pumpkin S’mores Cookies

Conclusion For Pumpkin S’mores Cookies

Pumpkin S’mores Cookies are more than just another fall treat — they’re a cozy, gooey, crave-worthy celebration of everything the season has to offer. With a few smart tricks (hello, frozen marshmallows and chilled dough), you can recreate bakery-quality cookies right at home. From their golden edges and soft centers to the smoky marshmallow finish, these cookies check every box. Whether you’re baking a batch for a holiday party or a solo fall afternoon snack, this recipe brings comfort, flavor, and a bit of magic to every bite.

If you’re inspired to try this recipe, I’d love to see your creations! Share them with me on Facebook or pin your version on Pinterest so we can keep the baking (and sipping) community growing together. With just a few simple steps, you can transform your daily pick-me-up into something extraordinary.

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