Introduction

These Classic Pumpkin S’mores Cookies are a delightful blend of fall flavors and campfire favorites. Soft pumpkin-infused dough is packed with chocolate, marshmallows, and graham cracker pieces, creating a gooey, crunchy treat perfect for cozy gatherings.

Two thick pumpkin-colored cookies lie stacked on a brown wooden surface with one cookie on top slightly broken to show a soft, chewy inside filled with melted dark and milk chocolate chips and white fluffy marshmallows. The surface of the cookies is textured with visible cracks, chocolate pieces, and puffy white marshmallows embedded. Scattered around the cookies are loose white mini marshmallows and dark chocolate chips. In the blurred background, an orange pumpkin and a bowl filled with more white marshmallows are visible, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1/2 cup pureed pumpkin
1 large egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup mini marshmallows
8 graham crackers, broken into small pieces
1 tsp orange gel coloring (optional)
1/2 cup chocolate chips (for topping)
Additional mini marshmallows (for topping)
Extra crushed graham crackers (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This creates a tender texture.
Step 3: Beat in the pureed pumpkin, egg, and vanilla extract until well combined. If using orange gel coloring, add it now for a festive look.
Step 4: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt to evenly distribute the ingredients.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies soft.
Step 6: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces with a spatula. Save a few to press on top before baking for a nice finish.
Step 7: Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press additional marshmallows, chocolate chips, and crushed graham crackers onto each dough ball.
Step 8: Bake for 12 to 14 minutes until edges are golden but centers remain soft. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm for maximum gooeyness!

Tips & Variations

Swap the semisweet chocolate chips for white chocolate or butterscotch chips for a different flavor twist.
Use fresh pumpkin puree or canned, but make sure it’s pure pumpkin and not pumpkin pie mix.
Add a pinch of cinnamon or nutmeg for extra warmth in the spice blend.
Press extra mix-ins only on the top of each cookie to avoid marshmallows burning inside.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag for up to 1 month. To reheat, warm in the microwave for about 10-15 seconds to restore gooeyness.

How to Serve

A close-up of several thick, soft cookies on a dark metal cooling rack, each cookie featuring a golden brown base with melted chocolate chunks and lightly toasted white marshmallows embedded on top, some marshmallows showing browned edges; scattered around the rack are a few whole white marshmallows, with a red autumn leaf partially visible at the bottom right, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin puree, as pumpkin pie filling contains spices and sweeteners that can affect the flavor and texture of the cookies.

How do I prevent marshmallows from burning during baking?

Press extra marshmallows only on top of the cookies and avoid mixing them deep into the dough. Baking at 350°F and watching the cookies closely helps prevent burning.