Pumpkin S’mores Cookies: Fall Flavor Meets Gooey Campfire Fun

The idea for these Pumpkin S’mores Cookies first sparked on a chilly October night, years ago, when my family decided to swap our usual living room movie marathon for an impromptu backyard campfire. We bundled up in old flannel blankets and roasted marshmallows over the glowing embers, not caring that the air smelled faintly of wet leaves and wood smoke.

My hands were sticky, my cheeks were flushed, and I remember wishing the crisp, spiced flavors of autumn could somehow sneak their way into that gooey, chocolate-laced s’more. It was the kind of night you want to bottle up and keep on your kitchen shelf—so, naturally, I set out to do just that.

The first test batch of Pumpkin S’mores Cookies was a glorious mess. There was flour dust on my sweater, a trail of mini marshmallows leading from the pantry, and, at one point, I realized I’d forgotten to soften the butter (pro tip: a few seconds in the microwave does the trick, just watch it closely!).

I wanted these cookies to capture the best of both worlds—the cozy, spiced pumpkin of my favorite fall bakes, and the undeniable fun of s’mores. When they finally emerged from the oven, golden and pillowy, with melty chocolate and marshmallow peeking through, my kitchen smelled like campfire magic and Thanksgiving pie all at once.

Every time I make these cookies now, I’m reminded that baking is as much about creating memories as it is about mixing ingredients. Whether it’s a rainy Sunday or a harvest party, Pumpkin S’mores Cookies invite you to gather around, share stories, and maybe sneak a marshmallow or two straight from the bag (I won’t tell). If you love playful twists on classic flavors, like my Pumpkin Spice Latte Cupcakes or Marshmallow Brownie Bars, these cookies will feel right at home in your oven—and your heart.

How To Make It

(Mix & Ingredients)

Let’s roll up our sleeves and dive into the cozy magic of Pumpkin S’mores Cookies. You’ll start by gathering your essentials: soft, room-temperature butter (no cold chunks!), both brown and granulated sugar for that signature chew, and a generous scoop of pumpkin puree. I always recommend using pure pumpkin, not pie filling—there’s a difference, and your cookies will thank you. Cream the butter and sugars until they look pale and fluffy, like a billowing autumn cloud. Once that’s achieved, beat in the pumpkin, egg, and vanilla. If you want that extra pumpkin-hued glow, now’s the time to swirl in a drop or two of orange food coloring, but it’s totally optional. This step is where the kitchen starts to smell like the inside of a fall bakery—don’t be surprised if everyone comes wandering in.

In a separate bowl, whisk together your dry ingredients: all-purpose flour, baking soda, pumpkin pie spice, and salt. The pumpk

in pie spice is key here, lending a warm, nostalgic aroma to every bite. Gently fold the dry mix into the wet until a soft dough forms—don’t overmix, or your cookies might turn out tough instead of tender. Now for the fun: fold in your chocolate chips, mini marshmallows, and those perfectly imperfect pieces of graham cracker. The dough will be studded with all the best parts of a campfire s’more, but with a pumpkin twist. If you’re a fan of extra gooeyness, press a few more marshmallows and chocolate chips on top of each dough ball before baking.

A small cookie scoop helps portion the dough evenly, but a tablespoon and a steady hand work just as well. Space them out on a parchment-lined baking sheet—these cookies love to spread and puff. Bake until the edges are golden and the centers look just set (about 12–14 minutes). The marshmallows will create gooey pockets, while the graham crackers add a little crunch. Let the cookies cool on the baking sheet for a moment before moving to a rack. This is the perfect time to sneak one—just be warned, the melty chocolate is a hazard and a delight! If you love this flavor combo, you might also enjoy my Chewy Pumpkin Chocolate Chip Cookies or Gooey Marshmallow Chocolate Bars for your next baking day.

Make-Ahead & Storage

One of the best things about Pumpkin S’mores Cookies—besides their gooey, autumnal charm—is how well they fit into a busy baking schedule. If you want to get ahead before a holiday gathering or just crave that fresh-from-the-oven magic midweek, you’ve got options. The dough for Pumpkin S’mores Cookies can be made in advance and stored in the refrigerator for up to 3 days.

Just scoop the dough into balls, place them on a baking sheet, and cover tightly with plastic wrap. When you’re ready to bake, let them sit at room temperature for about 10 minutes while you preheat the oven, then bake as usual. This resting time actually helps the flavors meld, giving you even more of that deep pumpkin spice aroma when they hit the oven.

If you’re a true planner (or a holiday cookie swap pro), these cookies freeze beautifully, both as dough and after baking. To freeze the dough, scoop it into balls, flash-freeze on a baking sheet for 1 hour, then transfer to a zip-top freezer bag—don’t forget to label with the date and baking instructions! They’ll keep for up to 2 months. When a craving strikes, bake straight from the freezer—just add an extra 2 minutes to the bake time.

If you have leftover baked Pumpkin S’mores Cookies (a rare event in my house), let them cool completely before storing in an airtight container at room temperature for up to 4 days. The marshmallows will soften a bit, but the cookies will still be irresistible. For even longer storage, freeze baked cookies for up to 1 month—simply thaw at room temperature or give them a quick warm-up in a low oven for that just-baked feel.

A little tip: if you love chewy, gooey cookies, consider storing a slice of sandwich bread in the container with your Pumpkin S’mores Cookies. It keeps them soft and moist, just like grandma’s cookie jar trick. And if you’re making a fall dessert board, these cookies pair perfectly with my Caramel Apple Pie Bars or Brown Butter Maple Blondies for a cozy, crowd-pleasing spread. Whether you’re prepping ahead for a party or just sneaking a midnight snack, these cookies are ready when you are.

Best Ingredients & Party Variations

When it comes to Pumpkin S’mores Cookies, the magic lies in using the best ingredients you can get your hands on. For the pumpkin, I always reach for pure pumpkin puree—not pumpkin pie filling—so the flavor stays clean and not overly spiced. Unsalted butter, softened just right, will ensure your cookies bake up tender and rich. Brown sugar is key for that classic, almost caramel-like chew, while a hit of pumpkin pie spice brings those nostalgic autumn aromas swirling out of your oven.

Don’t skimp on the chocolate chips—go for a high-quality semi-sweet or even a mix of milk and dark for depth. Mini marshmallows melt into gooey pockets, and the graham crackers add that essential s’mores crunch (I love using the honey-flavored ones for extra warmth). If you’re feeling playful, a drop of orange food coloring makes the cookies pop on a festive dessert tray, but it’s totally optional.

Now, let’s talk party variations, because Pumpkin S’mores Cookies are born for gatherings, bake sales, and cozy movie nights. For a Halloween bash, use Halloween-themed sprinkles or add a few candy eyeballs on top for a whimsical touch. If you’re baking for a crowd that loves a little extra indulgence, try stuffing the cookies with a mini chocolate bar square or a dollop of Nutella before baking—think lava-cake meets cookie.

For gluten-free friends, swap the all-purpose flour for your favorite 1:1 gluten-free blend and use gluten-free graham crackers (I’ve had great results with both). You can even make a “campfire platter” by arranging these cookies with a side of extra toasted marshmallows and chocolate squares, just like I do for our annual backyard bonfire. For more fall-inspired treats, check out my Pumpkin Bread with Maple Glaze or these Chewy S’mores Bars for a similar flavor adventure.

No matter how you mix things up, what matters most is that each batch of Pumpkin S’mores Cookies brings a little joy and a lot of gooey, chocolatey fun to your table. Don’t be afraid to let the marshmallows get a little toasty on top—it’s all part of the campfire spirit, right in your kitchen!

FAQ’s About Pumpkin S’mores Cookies

Conclusion

Baking a batch of Pumpkin S’mores Cookies is more than just a sweet treat—it’s an invitation to slow down and savor the magic of fall together. Whether you’re gathered around the kitchen table with family, sharing a plate during a cozy movie night, or packing a few for a crisp autumn walk, these cookies are built for special moments. I’ll never forget the first time my niece bit into one, marshmallow stretching in a perfect, sticky arc, and her eyes lighting up with pure delight. That’s the kind of memory I hope you get to make, too.

There’s something wonderful about the way warm pumpkin spice mingles with gooey chocolate and toasted marshmallow—each bite feels like a little celebration of the season. Don’t worry if your cookies aren’t picture-perfect (mine rarely are). What matters is the laughter, the stories, and the sticky fingers along the way. So preheat your oven, gather your crew, and let the aroma of Pumpkin S’mores Cookies fill your home.

If you loved this recipe, I’d be thrilled to see your creations and hear your stories. For more delicious, heartwarming bakes, follow us on Facebook and Pinterest! Let’s keep baking memories together.

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