Pumpkin S’mores Cookies: The Ultimate Fall Mashup

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What happens when you take the cozy, spiced flavor of a classic pumpkin cookie and combine it with the gooey, chocolatey, nostalgic goodness of a campfire s’more? You get these absolutely incredible Pumpkin S’mores Cookies! This recipe creates a wonderfully soft and chewy pumpkin cookie that’s loaded with all the essential s’mores ingredients: chunks of melty chocolate, gooey mini marshmallows, and crunchy graham cracker pieces. It’s a fun, unique, and utterly delicious cookie that captures the best of both worlds.

Why You’ll Love This Fun Cookie Recipe

This is the perfect cookie to celebrate the transition from late summer nights to crisp autumn days.

• Two Favorites in One: It’s the perfect combination of a classic campfire treat and everyone’s favorite fall flavor.
• Packed with Texture: Every bite is a delightful mix of a soft cookie base, gooey marshmallows, melty chocolate, and a graham cracker crunch.
• Perfectly Spiced: The pumpkin cookie dough is infused with warm pumpkin pie spice that perfectly complements the s’mores ingredients.
• A Fun and Unique Treat: These cookies are a guaranteed hit with both kids and adults and are perfect for any fall party or get-together.

Your Ingredient Checklist

This recipe uses classic cookie ingredients with a fun s’mores twist.

The Cookie Dough:

• Butter: 1 cup unsalted butter, softened to room temperature.
• Sugars: ¾ cup packed brown sugar and ¼ cup granulated sugar.
• Pumpkin Puree: ½ cup of 100% pure pumpkin puree.
• Egg: 1 large egg.
• Vanilla Extract: 1 teaspoon.
• Flour: 2 ¼ cups all-purpose flour.
• Baking Soda: 1 teaspoon.
• Pumpkin Pie Spice: 1 teaspoon.
• Salt: ½ teaspoon.

The S’mores Mix-Ins:

• Chocolate Chips: 1 cup semi-sweet or milk chocolate chips.
• Mini Marshmallows: 1 cup.
• Graham Crackers: 8 whole crackers, broken into small pieces.

Optional Toppings:

• Extra chocolate chips, mini marshmallows, and crushed graham crackers for pressing into the tops.

Step-by-Step Guide to Your New Favorite Cookie

Follow these simple steps for a perfect batch of fall-flavored s’mores.

Part 1: Mix the Cookie Dough

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large bowl, using an electric mixer, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
3. Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt.
5. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Fold in the S’mores: Using a spatula, gently fold in the chocolate chips, mini marshmallows, and broken graham cracker pieces.

Part 2: Bake the Cookies

1. Scoop the Dough: Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart.
2. Top the Cookies (Optional but Recommended): For that classic, loaded s’mores look, gently press a few extra chocolate chips, mini marshmallows, and graham cracker pieces into the tops of each dough ball before baking.
3. Bake: Place the cookies in the preheated oven and bake for 12-14 minutes. The cookies are done when the edges are set and lightly golden, but the center still looks soft.
4. Cool and Enjoy: Let the cookies cool on the baking sheet for 5-10 minutes. The residual heat will help the marshmallows get extra gooey and set the cookie. After a few minutes, transfer them to a wire rack to cool completely.

Tips for Perfect Pumpkin S’mores Cookies

• Don’t Overbake: The key to a soft and gooey cookie is to pull them from the oven when the center still looks a little soft. They will continue to firm up as they cool on the hot baking sheet.
• Marshmallow Melt: Be aware that the marshmallows mixed into the dough will melt and create gooey, caramelized pockets in the cookie (which is delicious!). The marshmallows pressed on top will toast and get puffy.
• Chill the Dough (Optional): If your dough feels very soft or sticky, you can chill it in the refrigerator for 30 minutes to make it easier to handle and to help prevent the cookies from spreading too much.
• Storage: Store the cookies in an airtight container at room temperature. They are best enjoyed within 2-3 days while the marshmallows are still soft and gooey.