When fall rolls around, my kitchen fills with the cozy scents of cinnamon, pumpkin spice, and freshly baked cookies. This year, I wanted to create something a little extra fun, that’s how this Pumpkin S’mores Cookies recipe came to life. Imagine the chewy sweetness of pumpkin cookies loaded with gooey marshmallows, rich chocolate chunks, and crunchy graham crackers. It’s like the campfire favorite we all love, dressed up for fall.
These cookies are perfect for Halloween parties, family baking days, or even just a cozy weekend treat. They pair beautifully with a spread of Halloween Themed Food for spooky season, and if you’re looking for more autumn-inspired sweets, my Fall Baking Cookies guide is full of ideas to round out your dessert table.
Trust me, one bite of these melty, pumpkin-packed s’mores cookies, and you’ll be hooked.
Table of Contents
Ingredients for Pumpkin S’mores Cookies
To make these chewy, gooey fall favorites, you’ll need:
- Flour – all-purpose works best for chewy cookies.
- Pumpkin puree – adds moisture and rich pumpkin flavor.
- Butter – unsalted, softened.
- Brown sugar + granulated sugar – creates chewy texture with balanced sweetness.
- Egg – binds the dough.
- Pumpkin spice + cinnamon – cozy fall flavors.
- Baking soda + salt – essential for rise and balance.
- Mini marshmallows – gooey s’mores goodness.
- Chocolate chunks or chips – melty, rich flavor.
- Graham cracker pieces – crunchy s’mores texture.
Exact measurements are in the recipe card below.
If you’re planning a dessert spread, these cookies pair perfectly with my creamy Pumpkin Pie Dip for dipping graham crackers, or you can add bite-sized Pumpkin Cheesecake Truffles to the table for a mix of festive sweets.
Step-by-Step Instructions
- Mix wet ingredients – In a large bowl, cream butter and sugars until fluffy. Beat in pumpkin puree and egg.
- Whisk dry ingredients – In a separate bowl, combine flour, baking soda, salt, pumpkin spice, and cinnamon.
- Combine dough – Slowly mix dry ingredients into wet until just combined.
- Add mix-ins – Gently fold in chocolate chunks, mini marshmallows, and graham cracker pieces.
- Scoop cookies – Drop dough onto a lined baking sheet, leaving space to spread.
- Bake & cool – Bake at 350°F for 10–12 minutes until golden and gooey. Cool slightly before serving.
The result? Chewy pumpkin cookies that capture the magic of s’mores in every bite.
Pro Tips for the Best Pumpkin S’mores Cookies
Make your Pumpkin S’mores Cookies recipe even more gooey, chewy, and picture-perfect with these helpful tips:
- Chill the dough – For thicker cookies that don’t spread too much, chill for 30 minutes before baking.
- Add marshmallows last – Place a few extra mini marshmallows on top of each dough ball before baking for that classic gooey look.
- Use chocolate chunks – They melt into bigger pockets of chocolate compared to chips.
- Turn them into bars – Press dough into a greased 9×13 pan to make Pumpkin S’mores Bars instead of cookies.
- Double batch – These disappear fast at parties, so make extras to freeze for later.
For another spooky-sweet dessert that’s perfect for Halloween, try my Chocolate Pumpkin Cupcakes. And if you’re craving more classic fall flavors, my Pumpkin Chocolate Chip Cookies are always a cozy crowd-pleaser.
How to Serve Pumpkin S’mores Cookies
These cookies are a fall showstopper, here are a few ways to make them even more festive:
- With hot drinks – Serve warm with hot cocoa, apple cider, or pumpkin spice lattes.
- At Halloween parties – Arrange them on a spooky platter with candy corn or candy eyeballs for fun.
- As lunchbox treats – Wrap individually for a sweet fall surprise.
- Paired with other fall desserts – Add them to a dessert table alongside pies, dips, and truffles.
- Fresh from the oven – Serve while still slightly warm so the marshmallows and chocolate are melty.
No matter how you serve them, these cookies will be the highlight of your fall dessert spread.
Make Ahead & Storage
The beauty of this Pumpkin S’mores Cookies recipe is that it’s easy to prep ahead and store for later:
- Storing leftovers – Keep cookies in an airtight container at room temperature for up to 4 days.
- Freezing dough – Scoop dough into balls, freeze on a baking sheet, then store in freezer bags for up to 2 months. Bake straight from frozen by adding 2 minutes to bake time.
- Freezing baked cookies – Wrap individually and freeze up to 1 month. Reheat in microwave for 10–15 seconds to soften and re-melt marshmallows.
- Meal prep hack – Make a half-batch of dough and a batch of bars at the same time for variety, similar to my Fudgy Pumpkin Chocolate Chip Bars.
FAQs
Can I make these cookies ahead of time?
Yes! Bake them a day early, or freeze dough balls and bake fresh when needed.
Do I need to chill the dough?
It’s optional, but chilling helps prevent spreading and makes thicker cookies.
Can I turn this into a bar recipe?
Absolutely — just press dough into a pan to make Pumpkin S’mores Bars.
What’s a fun way to decorate for fall?
Add Halloween sprinkles or serve alongside festive treats like my Fall Sugar Cookies.
These chewy, gooey cookies are the ultimate fall treat. With pumpkin spice, chocolate, marshmallows, and graham crackers all in one bite, they’re guaranteed to become a family favorite.
Conclusion
When cozy fall flavors meet campfire classics, you get the best of both worlds in these Pumpkin S’mores Cookies. Gooey marshmallows, melty chocolate, crunchy graham crackers, and pumpkin spice come together to make a treat that’s perfect for Halloween parties, bake sales, or just a cozy weekend at home.
They’re easy to make, fun to serve, and flexible enough to turn into cookie bars for even bigger batches. If you’ve been looking for a sweet fall treat to wow your family and friends, these cookies are it. Bake them once, and they’ll become a fall tradition you’ll crave every year.
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Pumpkin S’mores Cookies Recipe (Chewy, Gooey & Perfect for Fall)
Description
These Pumpkin S’mores Cookies are chewy, gooey, and full of fall flavor. With pumpkin puree, marshmallows, chocolate chunks, and graham crackers, they’re the perfect Halloween or autumn dessert!
Ingredients
2 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1 tsp pumpkin spice 1/2 tsp cinnamon 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 cup pumpkin puree 1 egg 1 tsp vanilla extract 1 cup chocolate chunks 1 cup mini marshmallows 1/2 cup graham cracker pieces
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. 2. In a medium bowl, whisk flour, baking soda, salt, pumpkin spice, and cinnamon. 3. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in pumpkin puree, egg, and vanilla. 4. Gradually mix in dry ingredients until just combined. 5. Fold in chocolate chunks, marshmallows, and graham cracker pieces. 6. Scoop dough onto baking sheets, leaving space between cookies. 7. Bake for 10–12 minutes, until golden and gooey. Cool slightly before serving.
Notes
Store in airtight container for up to 4 days. Freeze dough balls up to 2 months; bake straight from frozen. Add extra marshmallows on top halfway through baking for gooey centers. Turn into bars by pressing dough into a 9×13 pan and baking 18–20 minutes.