Description

These delicious Pumpkin S’mores Cookies combine the warm flavors of pumpkin and classic s’mores ingredients — graham crackers, marshmallows, and chocolate chips — into soft, chewy, and perfectly spiced fall treats perfect for cozy gatherings or holiday baking.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

2 1/4 cups all-purpose flour (or gluten-free flour blend)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

S’mores Ingredients

1 1/2 cups graham cracker crumbs
1 cup mini marshmallows
1/2 cup semi-sweet chocolate chips

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and easy cleanup.
Cream the Wet Ingredients: In a large bowl, cream together softened butter, brown sugar, and white sugar until the mixture is light and fluffy. Then add the pumpkin puree, egg, and vanilla extract, mixing well until smooth.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg to evenly distribute the spices and leavening.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and maintain tender cookies.
Add S’mores Elements: Gently fold in the graham cracker crumbs, mini marshmallows, and semi-sweet chocolate chips into the cookie dough for pockets of gooey, chocolatey flavor with every bite.
Shape the Cookies: Roll the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the back of a spoon to help them bake evenly.
Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Allow them to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Notes

For best results, do not overmix the dough to keep the cookies tender.
Use fresh pumpkin puree; canned pumpkin is a great convenient alternative.
To prevent marshmallows from melting too much and sticking together, you can add them halfway through baking or consider mini marshmallows which melt less aggressively.
Store cookies in an airtight container at room temperature up to 3 days or freeze for longer storage.
Gluten-free flour blend can be used for a gluten-free version.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin S'mores Cookies, pumpkin cookies, fall desserts, autumn baking, chocolate chip cookies, marshmallow cookies, graham cracker cookies