Pumpkin s’mores cookies are soft, spiced pumpkin cookies loaded with chocolate chips, mini marshmallows and graham cracker crumbs. The pumpkin and warm spices come from the base dough, and the s’mores part comes from the three mix-ins. The recipe makes 24 cookies and takes 30 minutes in total, with 15 minutes of prep and 15 of baking.
Save this recipe for later:
The centers can look slightly underbaked when the cookies come out. They firm up as they cool.
What Goes in the Dough
Amounts are in the recipe card at the bottom. These are the parts that shape the cookie.
- All-purpose flour (2 cups): gives the cookies their structure.
- Baking soda and baking powder (1 teaspoon each): the leavening, for a light bite.
- Ground cinnamon and nutmeg: the warm fall spices.
- Unsalted butter (1 cup, softened): makes the texture rich.
- Brown sugar (1 cup) and granulated sugar (1/2 cup): sweetness and moisture.
- Egg and vanilla extract: the egg binds the dough and the vanilla adds aroma.
- Pumpkin puree (1 cup): moisture and flavor.
- Chocolate chips (1 cup): they melt into the warm cookies.
- Mini marshmallows (1 cup): the gooey, s’mores texture.
- Graham cracker crumbs (1 cup): the classic s’mores crunch.
Mixing and Baking
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, which keeps the cookies from sticking. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. In a large bowl, cream the butter with the brown and granulated sugars until light and fluffy. Beat in the egg and vanilla, then mix in the pumpkin puree.
Add the dry ingredients gradually and stir only until combined. Overmixing is what spoils the cookie texture. Fold in the chocolate chips, marshmallows and graham cracker crumbs so they spread evenly.
Drop rounded tablespoons of dough about 2 inches apart on the sheet and bake for 12 to 15 minutes, until the edges are lightly golden. Leave the cookies on the sheet for 5 minutes, then move them to a wire rack to cool completely.
Tips for Better Cookies
- Use room-temperature ingredients. Let the butter, egg and pumpkin puree warm up before mixing. They blend more easily, and the dough comes out smoother.
- Try other chocolate. Dark chocolate chips give a richer flavor, and white chocolate chips make the cookies sweeter.
- Keep them airtight. Store the cookies in an airtight container at room temperature, where they stay soft and chewy. Separate layers with parchment paper if you freeze them.
Variations
- Nuts and fruit: fold in chopped walnuts or pecans for crunch, or dried fruit such as unsweetened cranberries for a chewy bite.
- More spice: add 1/4 teaspoon of ground ginger or cloves to the dry ingredients.
- Other sweeteners: erythritol or monk fruit sweetener can take the place of the brown and granulated sugars.
What to Serve With Them
A sugar-free hot chocolate or a homemade pumpkin spice latte goes well with these. For the latte, brew coffee and mix in unsweetened almond milk, pumpkin puree and pumpkin spice. A scoop of ice cream or a spoonful of whipped cream on the side works too, and so does a handful of fresh strawberries, raspberries or blueberries.
Nutrition per Cookie
One cookie has approximately 150 calories, 7 grams of fat (4 grams saturated), 20 grams of carbohydrates, 1 gram of fiber, 10 grams of sugar, 2 grams of protein and 100 milligrams of sodium.
FAQ
Can I make these cookies gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend.
How should leftover cookies be stored?
In an airtight container at room temperature, where they stay soft and chewy for up to a week. They can be refrigerated to keep longer.
Can I freeze the dough?
Yes. Scoop rounded tablespoons onto a baking sheet and freeze until solid, then move the balls to a freezer-safe bag. Bake them straight from the freezer, adding a couple of extra minutes.
What can be used in place of sugar?
Erythritol, monk fruit sweetener or stevia can be used for the sugars.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Pumpkin S'mores Cookies: Indulge in Fall's Sweet Treat!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined, then mix in the pumpkin puree.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a spicier flavor, add 1/4 teaspoon of ground ginger or cloves to the dry ingredients.
Substitute white chocolate chips for a sweeter twist, or use dark chocolate for a richer taste.
Nutrition
| Serving Size | 1 cookie |
|---|---|
| Calories | 150 calories |
| Sugar Content | 10g |
| Sodium Content | 100mg |
| Fat Content | 7g |
| Saturated Fat Content | 4g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 20g |
| Fiber Content | 1g |
| Protein Content | 2g |
| Cholesterol Content | 20mg |