Pumpkin S’mores Cookies

If autumn had a cookie, this would be it. Imagine the cozy sweetness of pumpkin pie meeting the gooey, chocolatey magic of campfire s’mores — all wrapped up in one bite. These Pumpkin S’mores Cookies are soft, chewy, loaded with melty chocolate, gooey marshmallows, and crunchy graham crackers. The pumpkin purée and pumpkin spice give them that warm fall flavor we crave as soon as the leaves start to change. Trust me, once you bake these, your kitchen will smell like a hug.

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Recipe Origin

This recipe is a playful mashup of two favorites: classic s’mores and pumpkin cookies. S’mores usually mean summer nights by the fire, but add pumpkin to the mix, and suddenly they become the ultimate fall treat. These cookies bring all the nostalgia of roasting marshmallows with the cozy comfort of autumn baking.

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Kitchen Tools You’ll Need:

• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Wooden spoon or spatula

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Why You’ll Love Pumpkin S’mores Cookies

These cookies are more than just a dessert — they’re an experience. Imagine curling up with a blanket, a hot drink, and one (or three) of these cookies. Here’s why you’ll fall in love with them:

Ultimate Comfort Food: The flavors of s’mores and pumpkin in one chewy, gooey bite — what could be better?

Crowd-Pleaser: Perfect for bake sales, parties, or family gatherings. These cookies always disappear fast.

Seasonal Twist: The pumpkin pie spice gives them a cozy fall vibe that regular s’mores just can’t match.

Easy to Make: Simple, straightforward ingredients and steps — no complicated techniques here.

Fun and Festive: With orange-tinted dough and gooey marshmallows peeking out, they look as good as they taste.

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Chef’s Pro Tips for Perfect Results:

• Chill the dough for at least 30 minutes — this helps prevent the cookies from spreading too much.
• Reserve a few marshmallows and chocolate chips to press on top right before baking for that bakery-style look.
• Break graham crackers into small chunks, not crumbs, so you get texture in every bite.
• Line your pan with parchment paper to keep marshmallows from sticking.
• Let cookies cool on the tray for 5 minutes before moving — the marshmallows need a moment to set.

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Ingredients in Pumpkin S’mores Cookies

Here’s why each ingredient plays an important role in these irresistible cookies:

Unsalted Butter: Provides richness and helps create that chewy texture.

Brown Sugar: Adds moisture and a caramel-like depth of flavor.

Granulated Sugar: Balances sweetness and helps with structure.

Pumpkin Purée: Adds moisture, natural sweetness, and that signature fall flavor.

Egg: Binds the dough and gives it structure.

Vanilla Extract: Enhances the warm flavors and ties everything together.

All-Purpose Flour: The base of the dough — gives the cookies structure.

Baking Soda: Helps the cookies rise and stay soft.

Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves for seasonal flavor.

Salt: Balances the sweetness and enhances flavor.

Semi-Sweet Chocolate Chips: Bring in the classic s’mores richness.

Miniature Marshmallows: The gooey, melty magic that makes these cookies irresistible.

Graham Crackers: Add crunch and that campfire flavor.

Orange Food Coloring (Optional): For a festive fall look.

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Instructions

Let’s get baking! Follow these steps to create the coziest cookies of the season:

Preheat Your Equipment: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream the Butter and Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.

Add Wet Ingredients: Mix in pumpkin purée, egg, and vanilla extract until smooth. If using food coloring, add it now.

Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.

Combine Wet and Dry: Gradually mix the dry ingredients into the wet until just combined. Do not overmix.

Fold in the Goodies: Gently stir in chocolate chips, marshmallows, and graham cracker pieces.

Chill the Dough: Cover and refrigerate the dough for at least 30 minutes.

Scoop and Bake: Scoop dough onto prepared baking sheets, spacing about 2 inches apart. Press a few extra marshmallows and chocolate chips on top if desired.

Bake to Perfection: Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.

Cool and Enjoy: Let cookies cool on the tray for 5 minutes before transferring to a wire rack.

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Nutrition Facts

Servings: 24 cookies
Calories per cookie: Approx. 160–180

Preparation Time
Prep Time: 20 minutes (plus chilling)
Cook Time: 12 minutes
Total Time: About 1 hour

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How to Serve Pumpkin S’mores Cookies

These cookies are versatile and perfect for almost any occasion:

With Hot Drinks: Pair them with hot chocolate, spiced cider, or pumpkin spice lattes for ultimate coziness.

At Gatherings: Serve them warm at fall parties or bonfires — they’ll be gone in minutes.

Holiday Treat: Add them to your Thanksgiving dessert spread for a fun twist.

As a Dessert Sandwich: Place a toasted marshmallow between two cookies for a mega s’mores experience.

Snack Anytime: Honestly, these are perfect on their own straight from the jar.

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Make-Ahead and Storage Tips

• Chill dough up to 48 hours ahead of baking for deeper flavor.
• Store baked cookies in an airtight container at room temperature for up to 4 days.
• Freeze unbaked dough balls for up to 2 months. Bake straight from frozen, adding a couple extra minutes.
• Freeze baked cookies in a sealed bag for up to 2 months. Thaw at room temperature.

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Variations to Try:

• Double Chocolate: Use cocoa powder in the dough and milk chocolate chips for extra richness.
• Nutty Twist: Add chopped pecans or walnuts for crunch.
• Spiced Up: Increase pumpkin pie spice or add a pinch of cayenne for a kick.
• Mini S’mores Bites: Make smaller cookies and sandwich a toasted marshmallow between two.
• Glazed Finish: Drizzle with melted chocolate for bakery-worthy flair.

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Additional Tips

Prep Ahead: Chop graham crackers and measure mix-ins before starting to make the process smooth.

Texture Trick: Don’t overbake — the cookies should look slightly underdone in the center when you pull them out.

Dietary Adjustments: Use dairy-free butter and chocolate for a lactose-free version.

Presentation Tip: Sprinkle a few extra graham cracker crumbs on top before baking for a rustic look.

Serving Warm: Microwave for 10 seconds to revive the gooey marshmallow effect.

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FAQ Section

Q1: Can I use fresh pumpkin instead of canned pumpkin purée?
A1: Yes, just roast and mash fresh pumpkin until smooth, but make sure it’s not too watery.

Q2: Will these cookies spread a lot?
A2: Chilling the dough prevents too much spreading. Don’t skip this step.

Q3: Can I use large marshmallows instead of mini?
A3: Minis are best, but you can chop large marshmallows into small pieces.

Q4: Do I need to use orange food coloring?
A4: Not at all — it’s just for fun. The cookies are delicious without it.

Q5: Can I make these gluten-free?
A5: Yes, substitute with a gluten-free all-purpose flour blend.

Q6: Can I double the recipe?
A6: Absolutely! This recipe doubles beautifully for a crowd.

Q7: How do I keep marshmallows from melting too much?
A7: Reserve some to press on top of the dough balls — they’ll stay more intact.

Q8: Can I freeze the baked cookies?
A8: Yes, up to 2 months. Thaw at room temp and reheat for gooeyness.

Q9: How long will these stay soft?
A9: About 3–4 days in an airtight container at room temperature.

Q10: Can I swap chocolate chips for chunks?
A10: Definitely! Chopped chocolate chunks melt into gooey pockets that make the cookies even more indulgent.

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Conclusion

Pumpkin S’mores Cookies are the perfect marriage of cozy fall baking and nostalgic campfire treats. Soft, chewy, gooey, and loaded with flavor, they’re the kind of cookie that makes you want to bake a second batch right away. Whether you’re serving them at a gathering, baking with the kids, or just treating yourself to something special, these cookies deliver comfort and joy in every bite. Bake them once, and they’ll quickly become a seasonal tradition in your kitchen.

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