Pumpkin S'mores Cookies are your number one Fall dessert! Soft, chewy cookies are full of real pumpkin flavor, graham crackers, dark chocolate, and sticky marshmallows. It's a simple recipe that doesn't require any chill time so just 30 minutes stand between you and these incredible cookies!
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These pumpkin marshmallow cookies are one for the books. Real pumpkin, nutty graham crackers, rich dark chocolate, and sticky marshmallows are all combined into one epic cookie.
It tastes like fall in every bite of these soft, chewy cookies. Best of all, you only need a few pantry staple ingredients and about 30 minutes to make them! Simple, delicious, and so cozy, these will become a fall staple.
You should also check out my air fryer s'mores, brown butter snickerdoodles, or gluten free pumpkin chocolate chip bread for more fun fall desserts!
Why You'll Love These Cookies
- Full of fall flavor- pumpkin, marshmallows, graham crackers, spices, these cookies are FULL of delicious fall flavor!
- Chewy marshmallows- stuffed right in between 2 layers of cookie dough is a large, chewy marshmallow
- Made with real pumpkin- nothing artificial, there's real pumpkin puree mixed right into the cookie dough for authentic flavor.
- Cookies are chewy, not cakey- thanks to removing the excess water from the pumpkin, these s'mores cookies are nice and chewy instead of fluffy and cakey.
- Perfect for holidays- whether it's Halloween, Thanksgiving, or a just because day, these pumpkin s'mores cookies are the perfect dessert to bake
Key Ingredients Needed
*for the full ingredients list and measurements see the recipe card down below*
Butter: For this recipe I used salted butter that I melted and browned. The browning adds another layer of flavor. If you don't know how to do it, here's a tutorial.
Brown sugar: Brown sugar adds chewiness to the cookies and also a nice depth of flavor!
Eggs: For baking, it's best if the eggs are room temperature. I like to take them out of the fridge 30-60 minutes before I need them.
Pumpkin puree: Make sure you buy pumpkin puree and NOT pumpkin pie filling. They aren't the same and the pie filling will not work.
Flour: I tested this recipe with a high quality all purpose flour like King Arthur.
Graham crackers: This recipe was made with regular graham crackers, I have not tested it with gluten free crackers and cannot guarantee the results.
Pumpkin pie spice: These s'mores cookies are spiced with a fall favorite, pumpkin pie spice! You can also substitute with just 1 teaspoon of cinnamon, but I prefer the spice blend.
Chocolate: I used dark chocolate chunks because I wanted that Hershey Bar vibe, but you can also substitute with your favorite chocolate chips or chop up a chocolate bar.
Marshmallows: You'll need large marshmallows to melt in the middle, the mini are too small.
Step By Step Instructions
STEP ONE: Brown the butter in a small saucepan on the stove over medium heat. Once browned, remove the butter from the heat and allow it to cool for about 15 minutes. (if you don't know how to brown butter, here's a helpful tutorial)
STEP TWO: In the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper.
STEP THREE: After letting the butter cool for 15 minutes, add it to a large mixing bowl along with the brown sugar and mix until well combined.
STEP FOUR: Next, dab the pumpkin puree with a paper towel to remove excess water, then add it to the butter/sugar mixture along with the egg, egg yolk, and vanilla extract. Again, mixing until smooth and well combined.
STEP FIVE: To the wet ingredients, add in the flour, graham cracker crumbs, baking soda, baking powder, pumpkin pie spice, and salt. Gently fold until all ingredients are just combined.
STEP SIX: Finally, fold the chocolate chunks into the pumpkin cookie dough batter.
STEP SEVEN: Take 1 ½ tablespoons of dough, place a large marshmallow on top of it, then cover the marshmallow with another 1 ½ tablespoons of the cookie dough. Roll into a ball and place onto your prepared baking sheet. Repeat with remaining cookie dough. (if it's too messy, let the dough chill for 10 minutes, or lightly spritz your hands with water to help!)
STEP EIGHT: Bake pumpkin s'mores cookies for 8-9 minutes, or until the edges are just golden brown and the marshmallow is peeking through. Carefully take them out of the oven and allow to cool completely before serving.
Expert Baking Tips and Tricks
- Use room temperature ingredients: Ingredients like the canned pumpkin and eggs should all be room temperature before using for best results.
- Brown the butter: If you have the time, I highly recommend browning the butter for extra flavor! If you don't, melted is just fine.
- Squeeze out the pumpkin: Remove as much water as you can from the pumpkin puree so you get chewy cookies instead of cakey. You can use either a paper towel or cheesecloth.
- These get messy: When covering the marshmallow in cookie dough, they do get a little messy. If too messy, chill the cookie dough for 10 minutes or put a little bit of water on your hands to help.
- Add toppings: As soon as you take the cookies out of the oven add a few pieces of crushed graham crackers and extra chocolate on top for that bakery worthy look!
FAQs
Yes, you can make them a day in advance! I don't suggest making them any more before that because these do taste best when they're fresh.
No, no chilling required. All that needs to cool a bit is the melted, brown butter so that the eggs don't scramble when you mix everything together!
If your cookies are cakey then you didn't get enough water out of the pumpkin puree. You can use a paper towel (like I showed in the photos) or also wring it out with cheesecloth.
You should be baking the cookies on parchment paper to help prevent them from sticking.
If they do stick, use a thin, metal spatula and wiggle it under the stuck cookie to try and remove it.
Storing and Freezing Instructions
Storing
These pumpkin s'mores cookies should be kept in a single layer in an airtight container in the fridge for 3-5 days. It's best not to stack them because the marshmallows will stick together.
Freezing
If you'd like, you can also freeze your s'mores cookies. Wrap them individually in plastic wrap then place into a freezer safe bag and freeze for up to 1 month. Thaw to room temperature and enjoy!
More Fall Recipes You'll Love!
Did you make this recipe? If so, be sure to leave a star rating and comment down below!
Make sure to follow and tag me on Instagram @coleinthekitchen if you make these pumpkin marshmallow cookies! For more recipe ideas, follow me on Pinterest and Facebook as well!
PrintPumpkin S'mores Cookies
Pumpkin S'mores Cookies are your number one Fall dessert! Soft, chewy cookies are full of real pumpkin flavor, graham crackers, dark chocolate, and sticky marshmallows. It's a simple recipe that doesn't require any chill time so just 30 minutes stand between you and these incredible cookies!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 10 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 113g salted butter- melted and browned
- 170g light brown sugar
- 1 large egg- room temperature
- 1 large egg yolk- room temperature
- 1 teaspoon vanilla extract
- 120g pumpkin puree
- 180g all purpose flour
- 40g graham cracker crumbs (about 3 full crackers)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 120g dark chocolate chunks (or your favorite chocolate chip)
- 10 large marshmallows
Instructions
-
Brown the butter in a small saucepan on the stove over medium heat. Once browned, remove the butter from the heat and allow it to cool for 15 minutes. (if you don't know how to brown butter, here's a helpful tutorial)
-
While the butter is cooling, preheat the oven to 350°F and line a baking sheet with parchment paper.
-
After 15 minutes, add browned butter to a large mixing bowl with the brown sugar and use a wooden spoon to mix until well combined.
- Use a paper towel or cheesecloth to get as much water out of the pumpkin puree as you can. Once squeezed out, add the prepared pumpkin, egg, egg yolk, and vanilla to the butter/sugar mixture and mix until well combined.
- Next, to the wet ingredients, add the flour, graham cracker crumbs, pumpkin pie spice, baking soda, baking powder, and salt. Gently fold everything together until just combined.
- Finally, fold in the chocolate chunks and set aside.
- To form your cookies, take 1 ½ tablespoons of the pumpkin cookie dough, place a large marshmallow on top, and place another 1 ½ tablespoons of dough on top of it. Cover the marshmallow or roll into a ball, and place onto your prepared baking sheet. Repeat with remaining cookie dough, keeping 2 inches of space between each.
- Once all the cookies are prepared, bake in preheated oven for 8-10 minutes, or until the edges of each cookie are turning a light golden brown. Carefully remove from the oven and let cool completely on the tray before serving.
Notes
- Use room temperature ingredients: Ingredients like the canned pumpkin and eggs should all be room temperature before using for best results.
- Brown the butter: If you have the time, I highly recommend browning the butter for extra flavor! If you don't, melted is just fine.
- Squeeze out the pumpkin: Remove as much water as you can from the pumpkin puree so you get chewy cookies instead of cakey. You can use either a paper towel or cheesecloth.
- These get messy: When covering the marshmallow in cookie dough, they do get a little messy. If too messy, chill the cookie dough for 10 minutes or put a little bit of water on your hands to help
- Add toppings: As soon as you take the cookies out of the oven add a few pieces of crushed graham crackers and extra chocolate on top for that bakery worthy look.
- Storing: Keep leftover cookies in a single layer in an airtight container in the fridge for 3-5 days.
Keywords: pumpkin s'mores cookies, pumpkin marshmallow cookies, cookies with marshmallows
Jordan says
These are so fun! Love how they’re chewy, not cakey, and still have so much pumpkin flavor.