Name: Delicious Pumpkin S’mores Cookies: The Perfect Fall Treat for Halloween
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 2 1/4 cups all-purpose flour (or gluten-free flour blend); 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup white sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 1/2 cups graham cracker crumbs; 1 cup mini marshmallows; 1/2 cup semi-sweet chocolate chips

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin spice with the classic campfire treat of s’mores, creating a cookie that’s bursting with fall flavor. The pumpkin puree gives the cookies a soft, moist texture, while the graham cracker crumbs add crunch. Mini marshmallows and chocolate chips bring in that nostalgic s’mores flavor, making these cookies irresistibly good. They’re quick to prepare, baked to perfection, and guaranteed to put a smile on everyone’s face!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin S’mores Cookies:

1 cup pumpkin puree
2 1/4 cups all-purpose flour (or gluten-free flour blend)
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups graham cracker crumbs
1 cup mini marshmallows
1/2 cup semi-sweet chocolate chips

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream the wet ingredients: In a large mixing bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Add s’mores elements: Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips, ensuring they are evenly distributed throughout the dough.
Shape the cookies: Roll the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Use a spoon to flatten the dough slightly.
Bake the cookies: Bake the cookies for 10-12 minutes, or until golden brown around the edges. The centers should remain soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 18 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Variations

Vegan version: Use dairy-free butter and substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for a vegan-friendly version.
Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
More s’mores flavor: For an extra s’mores twist, add some crushed graham crackers on top of the cookies before baking.
Different chocolates: Use milk chocolate chips or even white chocolate chips if you prefer a different flavor.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 4 days.
Freezing: These cookies freeze well. Store them in a freezer-safe bag or container for up to 3 months. To thaw, simply leave them at room temperature for about 30 minutes before serving.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree for this recipe, as pumpkin pie filling contains added sugar and spices that could affect the flavor.

2. Can I use a different sweetener?

You can substitute brown sugar or white sugar with maple syrup or coconut sugar, though it may slightly alter the texture of the cookies.

3. Can I use regular marshmallows instead of mini marshmallows?

Mini marshmallows work best in these cookies, but if you only have regular marshmallows, you can cut them into smaller pieces.

4. How can I make sure the cookies stay soft?

Do not overbake the cookies. Remove them from the oven when the edges are golden, and the centers remain soft to ensure they stay chewy.

5. Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough in advance and refrigerate it for up to 2 days. When you’re ready to bake, just scoop and bake as directed.

6. Can I add nuts to these cookies?

Yes, chopped walnuts or pecans would make a great addition for some extra crunch and flavor.

7. Can I make these cookies without the graham cracker crumbs?

The graham cracker crumbs are essential to give these cookies their s’mores flavor, but if you don’t have any, you can try crushed digestive biscuits or another type of cookie.

8. How do I make the cookies crispier?

For a slightly crispier cookie, flatten the dough balls a little more before baking, and bake for 12–15 minutes until they’re more golden and crunchy.

9. How do I make these cookies spicier?

You can increase the amount of ground cinnamon, ginger, or nutmeg to your taste to add more warmth and spice to the cookies.

10. Can I serve these cookies warm?

Yes, these cookies are delicious warm! Simply let them cool for a few minutes after baking to ensure the marshmallows don’t burn.

Conclusion

These Pumpkin S’mores Cookies are the perfect fall treat, offering the best of pumpkin and s’mores flavors in every bite. Soft, chewy, and full of warmth from the fall spices, they are ideal for Halloween, Thanksgiving, or any cozy autumn gathering. With the added crunch of graham crackers, gooey marshmallows, and chocolate chips, these cookies are sure to become a seasonal favorite!

Delicious Pumpkin S’mores Cookies: The Perfect Fall Treat for Halloween

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious fall treat combining pumpkin, graham crackers, marshmallows, and chocolate, creating soft, chewy cookies with a perfect s’mores twist.

Author: Amy
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the graham cracker crumbs, mini marshmallows, and chocolate chips, ensuring they are evenly distributed throughout the dough.
Roll the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. Use a spoon to flatten the dough slightly.
Bake for 10-12 minutes, or until golden brown around the edges. The centers should remain soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.