Pumpkin smores cookies are the ultimate mash-up of cozy fall baking and campfire nostalgia. They bring together the gooey sweetness of marshmallows, the richness of chocolate, and the spiced warmth of pumpkin. In this guide, you’ll learn what makes them unique, why they’re a must-bake fall dessert, and how to achieve the perfect chewy texture. Looking for more pumpkin cookie ideas? Discover healthy pumpkin cookies that balance comfort and better-for-you ingredients. Whether you’re baking for a crisp autumn evening, a bake sale, or just to treat yourself, these cookies will deliver that warm, cozy hug in every bite.
Table of Contents
What Are Pumpkin Smores Cookies?
The S’mores Tradition Meets Pumpkin Spice
Classic s’mores are simple yet unforgettable: graham crackers sandwiching melty chocolate and fire-roasted marshmallows. They’ve been a campfire tradition for generations, symbolizing connection and comfort. Pumpkin smores cookies take this tradition and give it a seasonal twist. Instead of graham crackers as the base, tender pumpkin cookie dough holds the gooey layers together. Spices like cinnamon, nutmeg, and cloves add depth, making each bite taste like a fireside memory with an autumn glow.
Texture & Flavor Profile
The magic of pumpkin smores cookies lies in the contrast of textures. The marshmallow melts into gooey pockets, the chocolate softens into fudgy ribbons, and the pumpkin cookie base stays moist and tender. A sprinkle of graham cracker crumbs adds a subtle crunch. Together, they create a balance of sweet, spiced, and rich flavors that capture everything we love about fall desserts. These aren’t just cookies—they’re cozy fall treats designed to be shared, savored, and remembered.
Ingredients Breakdown: What You’ll Need
Core Ingredients
Here’s everything you’ll need to whip up a batch of pumpkin smores cookies:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional, for extra warmth)
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pure vanilla extract
These core ingredients create the perfect balance of chewy and spiced. If you want to see how pumpkin pairs with frosting, pumpkin cookies with cream cheese icing also show how versatile this base can be for fall desserts.
S’mores Components & Optional Extras
The real fun begins when you fold in the s’mores ingredients:
- 1 cup mini marshmallows (plus extra for topping)
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup graham cracker crumbs
- ½ cup graham cracker pieces for added crunch
Optional extras:
- Additional marshmallows pressed on top before baking
- White chocolate chips or butterscotch chips
- A sprinkle of sea salt for contrast
For gluten-sensitive bakers, you can adapt this dough using blends like those in gluten-free pumpkin cookies, so everyone can enjoy this cozy fall treat.
Step-by-Step Baking Instructions
Preparing the Dough
Follow these steps to get the perfect base for pumpkin smores cookies:
Shaping & Baking Tips
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in chocolate chips, graham cracker crumbs, and mini marshmallows. Save a few marshmallows for topping.
- For a gooey upgrade, press extra marshmallows into the tops before baking—just like the magic in best s’more cookies.
Here’s how to shape and bake for the best results:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into rounded balls with a medium cookie scoop, spacing them 2 inches apart.
- Press a few marshmallows and chocolate chunks on top for bakery-style presentation.
- Bake for 10–12 minutes, or until the edges are set but the centers look slightly soft.
- Let cookies cool on the sheet for 5 minutes before moving to a wire rack.
- For calorie-conscious bakers, check our breakdown in how many calories in a s’mores cookie to see how these treats fit into your day.
Pumpkin Smores Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy pumpkin cookies loaded with gooey marshmallows, melted chocolate, and graham cracker crunch for the ultimate fall treat.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg
- ¾ cup pumpkin puree (not pie filling)
- 2 teaspoons pure vanilla extract
- 1 cup mini marshmallows (plus extra for topping)
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup graham cracker crumbs
- ½ cup graham cracker pieces
Instructions
1. Whisk flour, baking soda, baking powder, salt, and spices in a medium bowl.
2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in egg, pumpkin puree, and vanilla until smooth.
4. Gradually add dry ingredients to wet mixture; mix until just combined.
5. Fold in chocolate chips, graham cracker crumbs, and marshmallows, saving a few marshmallows for topping.
6. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
7. Scoop dough into balls and place 2 inches apart on sheet.
8. Press extra marshmallows and chocolate chunks into tops.
9. Bake 10–12 minutes, until edges are set but centers look slightly soft.
10. Cool 5 minutes on baking sheet, then transfer to wire rack.
Notes
Blot pumpkin puree with paper towels to reduce excess moisture.
For chewier cookies, chill dough for 30 minutes before baking.
Freeze dough balls for up to 2 months; bake from frozen, adding 1–2 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Pro Tips for the Best Texture
Managing Moisture with Pumpkin Puree
Pumpkin adds flavor and tenderness, but too much moisture can make cookies soggy. To keep pumpkin smores cookies chewy instead of cakey, try these tips:
- Blot the pumpkin: Spread pumpkin puree on a paper towel-lined plate and press gently to remove excess water before adding it to the dough.
- Measure carefully: Always use a dry measuring cup for pumpkin puree. A little extra can throw off the texture.
- Balance with dry ingredients: If the dough feels sticky, add 1–2 extra tablespoons of flour until it holds together.
- Bake on parchment: It helps prevent sticking and absorbs a touch of extra moisture.
Balancing Chewy vs. Cakey
Some bakers love a thicker, cakier cookie, while others prefer chewy edges with gooey centers. Here’s how to adjust pumpkin smores cookies to your taste:
- For chewy cookies:
- Use more brown sugar than white sugar.
- Chill the dough for 30 minutes before baking to control spread.
- Slightly underbake and let them finish setting on the sheet.
- For cakier cookies:
- Add an extra tablespoon of flour for structure.
- Use room-temperature butter instead of melted for more lift.
- Beat the egg a bit longer to add extra air into the dough.
- Pro baker tip: Experiment with both styles to find your favorite balance—it’s part of the fun of baking fall dessert recipes like these.
Variations & Substitutions
Gluten-Free or Nut-Free Options
Pumpkin smores cookies can easily be adapted for different diets. Try these swaps if you’re baking for special needs:
- Gluten-free version: Replace all-purpose flour with a 1:1 gluten-free baking blend. For extra chew, add ½ teaspoon xanthan gum if your blend doesn’t include it.
- Nut-free version: Stick with butter or dairy-free margarine instead of nut-based oils. Double-check chocolate labels to ensure they’re nut-free.
- Almond flour option: Sub in 2 cups almond flour for a softer, denser cookie. This creates a naturally gluten-free base but may require chilling to avoid spreading.
- Dairy-free option: Use plant-based butter and dairy-free chocolate chips. Vegan marshmallows work beautifully here, too.
If you enjoy alternative pumpkin bakes, Once Upon a Pumpkin has great ideas for seasonal swaps that keep the cozy flavor intact.
Flavor Swaps & Add-Ins
Want to change things up? Pumpkin smores cookies are flexible, and you can experiment with these variations:
- White chocolate chips: Swap semisweet chocolate for a creamier bite.
- Chai spice mix: Replace pumpkin spice with chai spice for a bolder, aromatic cookie.
- Vegan marshmallows: A must for plant-based eaters; they hold their shape better in baking.
- Sour cream boost: Adding 2 tablespoons of sour cream to the dough gives a tangy note and extra softness.
- Food coloring fun: Add orange food gel for a festive Halloween touch.
- Graham cracker extract: A drop or two intensifies the s’mores flavor without extra crumbs.
Serving, Storing & Freezing
Best Ways to Serve
Pumpkin smores cookies shine when served fresh, but there are plenty of fun ways to enjoy them:
- Warm from the oven: The marshmallows stay gooey, and the chocolate melts into ribbons.
- With milk: A classic pairing that balances the sweetness.
- As a party dessert: Arrange them on a platter with extra graham crackers and chocolate squares for dipping.
- Camping at home: Toast extra marshmallows and sandwich them between two cookies for a double-s’mores treat.
These cozy fall treats work well as both everyday snacks and show-stopping desserts for gatherings.
Storage Tips & Freezing Dough or Cookies
Pumpkin smores cookies stay soft and chewy if stored properly. Here’s how:
- At room temperature: Keep in an airtight container for up to 4 days. Layer with parchment paper to prevent marshmallows from sticking.
- In the fridge: Store up to 1 week, but let cookies come to room temperature before serving for the best texture.
- Freezing dough: Scoop dough balls onto a baking sheet and freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes.
- Freezing baked cookies: Freeze in layers with parchment paper between them for up to 2 months. Reheat in the microwave for 10–15 seconds to restore gooeyness.
FAQs About Pumpkin Smores Cookies
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugar and spices, which will throw off the balance of the recipe. Always use pure pumpkin puree to control sweetness and spice levels.
Can I make the dough ahead or freeze it?
Yes! Scoop the dough into balls and refrigerate for up to 48 hours, or freeze them on a baking sheet before transferring to a bag. Bake from frozen by adding 1–2 minutes to the baking time.
How do I keep the marshmallows from burning or melting into a puddle?
Press a few marshmallows into the tops of the cookies right before baking, instead of mixing them all into the dough. This keeps them gooey and visible without scorching.
Can I make these dairy-free or vegan?
Absolutely. Swap butter for plant-based margarine, use dairy-free chocolate, and choose vegan marshmallows. The texture will still be chewy, and the pumpkin keeps them soft.
Conclusion
Pumpkin smores cookies bring together the best of two beloved desserts: the cozy warmth of pumpkin spice and the gooey nostalgia of campfire s’mores. They’re soft, chewy, and filled with melty chocolate and marshmallow pockets, making them one of the most irresistible fall dessert recipes you can bake. Whether you serve them warm from the oven, freeze them for later, or share them at a family gathering, these cookies always deliver comfort in every bite.
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