How long do Pumpkin S’mores Cookies stay fresh, and how should I store them?

Pumpkin S’mores Cookies will stay soft and delicious for up to 5 days when stored in an airtight container at room temperature. If you want to keep them even longer, pop them in the fridge for up to a week, though they may firm up a bit. For that just-baked texture, let refrigerated cookies sit out for 10 minutes before enjoying. You can also freeze these cookies for up to 2 months—just layer them between sheets of parchment paper to prevent sticking. Thaw at room temperature or warm briefly in the oven for that gooey, campfire feel.

How do I prevent the marshmallows from melting too much or disappearing in the cookies?

Marshmallows love to melt, but a few simple tricks keep them visible and gooey. Fold most of your mini marshmallows gently into the dough, then press a few extra on top of each cookie just before baking. This way, you get those picture-perfect, toasty marshmallow pools on top. Avoid overmixing the dough, which can break up the marshmallows too much. If you notice marshmallows spreading too much, try chilling the dough for 20 minutes before baking.

How do I know when Pumpkin S’mores Cookies are perfectly baked?

Pumpkin S’mores Cookies are ready when the edges are golden and set, but the centers still look a little soft—usually after 12 to 14 minutes in the oven. Don’t wait for the tops to look fully dry; these cookies continue to set as they cool. If you like gooier cookies, pull them at the 12-minute mark. For a firmer texture, let them go closer to 14 minutes. Letting them cool on the baking sheet for a few minutes helps them finish setting up without overbaking.

Why do my Pumpkin S’mores Cookies turn out flat, and how can I fix this?

Flat cookies often mean your butter was too warm or the dough was overmixed, causing excess spreading. Make sure your butter is just at room temperature—not melted—before starting. Chilling the dough for 20–30 minutes firms it up and helps cookies hold their shape. If you’re baking multiple batches, let your baking sheet cool between rounds. Lastly, double-check your baking soda is fresh, as old leaveners can lead to flat results.

Pumpkin S’mores Cookies – Gooey & Irresistible Fall Treat

Name: Pumpkin S’mores Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/3 cup pumpkin puree; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp pumpkin pie spice; 1/2 tsp salt; 1 cup chocolate chips; 1 cup mini marshmallows; 1 cup graham cracker pieces

Description

Chewy Pumpkin S’mores Cookies with gooey marshmallows, melted chocolate, and spiced pumpkin flavor—a perfect fall treat.

Ingredients

Scale

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1/3 cup pumpkin puree

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp pumpkin pie spice

1/2 tsp salt

1 cup chocolate chips

1 cup mini marshmallows

1 cup graham cracker pieces

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Instructions

1. Cream butter and sugars until fluffy.

2. Beat in pumpkin, egg, and vanilla.

3. In a separate bowl, whisk flour, baking soda, pumpkin spice, and salt.

4. Gently fold dry mixture into wet until combined.

5. Stir in chocolate chips, marshmallows, and graham crackers.

6. Scoop dough balls onto parchment-lined sheet.

7. Bake at 350°F (175°C) for 12–14 minutes until edges are golden.

8. Cool briefly before serving gooey and warm.

Notes

Store in airtight container up to 4 days.

Freeze dough balls for up to 2 months; bake directly from frozen with 2 extra minutes.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 120mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg