Pumpkin S’mores Cookies

There are tons of delicious cookie recipes out there, but if you’re looking to switch things up, you can’t go wrong with pumpkin s’mores cookies. These cookies are soft, sweet, and seriously addictive, bursting with layers of incredible flavors in each bite! Perfect for pumpkin lovers and fans of s’mores alike, these pumpkin marshmallow cookies shine at any gathering or just for cozying up at home. The mix of pumpkin with gooey marshmallows, chocolate, and crunchy graham crackers is pure autumn magic!

Pumpkin s’mores cookies are simply the best fall treat. They bring together warm spices, sweet sugar, melty chocolate chips, gooey marshmallows, and delicious pumpkin for a mouthwatering bite every time.

Are you craving more fall-inspired treats? Maybe try pumpkin pie popsicles with Oreo crumble, peanut butter-stuffed cookies, or warm pumpkin cinnamon rolls. These cozy flavors just scream autumn!

You really can’t go wrong with pumpkin s’mores cookies. They come out soft, sweet, and totally crave-worthy with every bite packed full of fantastic flavors!

Hey there! These pumpkin s’mores cookies capture everything we love about fall — from cozy pumpkin spice and rich chocolate to crunchy graham crackers and soft, melty marshmallows. All of it comes together in soft, chewy cookies that are straightforward to make and totally addictive. They’re a perfect go-to when you want seasonal baking that’s delicious but doesn’t require a ton of fuss.

Keep scrolling and you’ll find all the ingredients listed out along with a handy printable recipe card that includes exact measurements and simple step-by-step instructions. It takes about 35 minutes start to finish, and yields around 24 tasty cookies. I’ve also included some great tips on toppings, how to keep marshmallows from melting too much, plus substitutions, storage info, freezing tips, serving ideas, and answers to common questions below.

Whether you’re baking up a storm for a cozy night with the family, a potluck, or a holiday spread, this recipe will guide you to soft, pumpkin-spiced s’mores cookies that are as festive as they are flavorful. Let’s get baking!

You really can’t go wrong with pumpkin s’mores cookies. They’re soft, sweet, and dangerously delicious, packed with amazing flavors in every single bite!

Why You’ll Love These

Simple to make: Making pumpkin s’mores cookies is super approachable. The process feels just like many classic cookie recipes—think soft and chewy chocolate chip cookies—so beginners and experienced bakers alike will feel confident. Plus, no fancy techniques—just honest, tasty baking vibes.
Delicious flavor combo: You get that warm pumpkin flavor paired with pumpkin pie spice, vanilla, chocolate chips, mini marshmallows, and crunchy graham cracker crumbs. It’s a sweet and cozy blend that’s perfect for fall—similar to our Chocolate Pumpkin Cheesecake Cake.
Perfect anytime snack: These cookies are wonderful for dessert, brunch, mid-morning treats, and they’re easy to take on the go. Pack ’em up for picnics, school lunches, or bring some to a potluck — everyone will be asking for more!

Ingredient Checklist

• 1 Cup unsalted butter, softened to room temperature
• ¾ Cup packed brown sugar
• ¼ Cup granulated sugar
• ½ Cup pumpkin puree
• 1 large egg
• 1 Teaspoon vanilla extract
• 2 ¼ Cups all-purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon pumpkin pie spice
• ½ Teaspoon salt
• 1 Cup chocolate chips
• 1 Cup mini marshmallows
• 8 graham crackers, broken into small pieces
• 1 Teaspoon orange food coloring (optional)

Step-by-Step Baking Method

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Beat softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add pumpkin puree, egg, vanilla extract (and orange food coloring if using) and stir until combined.
4. Whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Fold in chocolate chips, mini marshmallows, and broken graham cracker pieces.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
8. Press extra marshmallows, chocolate chips, and crushed graham crackers on top of each dough mound if desired.

9. Bake for 12–14 minutes, until edges are golden and centers remain soft.

   

10. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Top Tips and Serving Ideas

Pair with a drink: How about a comforting Irish cream coffee or a bright limoncello cocktail if you’re feeling fancy? If not, nothing beats a cold glass of milk with these pumpkin marshmallow cookies!
For dessert: Serve these cookies after a hearty meal like air fryer short ribs with crispy potatoes and cheesy rice. They also pair wonderfully alongside campfire s’mores pizza for an all-out treat.

Non-melting marshmallows: If you love marshmallows but want them to keep their shape instead of melting completely into your dough, try vegan mini marshmallows—they hold up beautifully in the oven.
Orange food coloring: This is totally optional, but if you want a bright orange hue, add just a drop or two to the mix—too much and the color gets intense fast!
Cooling your cookies: Fresh from the oven, the cookies will be soft and fragile. Leave them on the baking sheet for a few minutes to firm up a bit, then move to a wire rack to cool fully so they don’t break apart.

Non-melting marshmallows: For marshmallows that don’t completely melt, vegan mini marshmallows are your friend—they keep their shape nicely.
Orange food coloring: This is optional, but if you want a pop of orange, add just a drop or two at a time so you don’t overdo it.
Cooling your cookies: Fresh out of the oven, these cookies are soft and delicate. Let them rest on the baking sheet for a few minutes before moving to a wire rack to finish cooling, so they don’t break apart.

Flavor Swaps and Add-Ins

Chocolate chips: Feel free to swap classic semisweet chocolate chips for white chocolate chips (see this Easy White Chocolate Chip Cookies recipe for flavor inspiration), chocolate chunks, or whatever you have on hand.
Marshmallows: Not a fan? You can leave the mini marshmallows out and just add extra chocolate chips for loads of richness, or fold in a handful of graham cracker crumbs for classic s’mores crunch.
Sugar: Mix and match white and brown sugar or use all brown sugar for a deeper caramel flavor. It’s up to your taste!

Storage, Freezing, and Reheating

Storage: Keep these cookies fresh for 2-3 days in an airtight container at room temperature. If you need to stretch their life, refrigerate them for up to a week.
Freezing: You can freeze the unbaked cookie dough for up to a year or freeze the baked cookies for up to 4 months — pretty handy!
Thawing: For baked cookies, thaw overnight in the fridge to keep them soft.
Reheating: Warm cookies gently in a pan on the stove or briefly in the oven to bring back that fresh-baked, melty marshmallow feeling.

Top Tips

Non-melting marshmallows: For marshmallows that don’t completely melt, vegan mini marshmallows are your friend—they keep their shape nicely.
Orange food coloring: This is optional, but if you want a pop of orange for a Halloween look—like in our Spooky Halloween Cookies—add just a drop or two at a time so you don’t overdo it.
Cooling your cookies: Fresh out of the oven, these cookies are soft and delicate. Let them rest on the baking sheet for a few minutes before moving to a wire rack to finish cooling, so they don’t break apart.

Common Questions Answered

• What kind of pumpkin should I use? Always reach for 100% pure pumpkin puree—not canned pumpkin pie filling. This gives you pure pumpkin flavor without added sugars or spices.
• Can I make these ahead or freeze them? Absolutely! You can freeze unbaked dough for up to a year and baked cookies for up to 4 months. Just thaw baked cookies overnight in the fridge before enjoying.
• How do I keep marshmallows from melting into the cookies? Try vegan mini marshmallows—they tend to hold up better in the oven. Or you can add marshmallows on top after baking for a toasty finish.
• Can I leave out or swap marshmallows or chocolate chips? Yep! If marshmallows aren’t your thing, just leave them out and add more chocolate chips—or try Mini Pumpkin Cheesecakes for a marshmallow-free pumpkin dessert. You can also swap semisweet chips for white chocolate or chunks.
• What oven temperature and timing work best? Bake at 350°F for about 12–14 minutes. The edges should be golden while the center stays soft, firming up as the cookies cool.
• How should I store and reheat leftovers? Store cooled cookies in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. Reheat gently in a pan or oven to bring back melty goodness.
• How many cookies does this recipe make and can I adjust size? This recipe yields around 24 cookies when using rounded tablespoon portions. If you make them bigger or smaller, adjust baking time accordingly.
• Do these cookies have common allergens? Yes. With ingredients like butter, egg, flour, and marshmallows (which may contain gelatin), they include dairy, egg, and gluten. Always check ingredients if you have allergies. For a dairy-free option, try these sugar cookies without butter.