Pumpkin S’mores Cookies Recipe
If you’re craving a cozy treat that blends the best of fall flavors with classic campfire nostalgia, you absolutely need to try these Pumpkin S’mores Cookies. They bring together the warm, spiced essence of pumpkin puree with gooey marshmallows and rich chocolate chips, all wrapped up in a soft, chewy cookie that practically melts in your mouth. Perfect for chilly evenings or seasonal gatherings, these cookies embody everything comforting and delicious about autumn, making every bite feel like a little celebration.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but each plays a vital role in bringing the Pumpkin S’mores Cookies to life. From the creamy pumpkin puree that adds moisture and that unmistakable fall flavor to the melty marshmallows creating pockets of sweetness, every component is thoughtfully chosen for the perfect balance.
- All-purpose flour (2 cups): Provides structure so your cookies hold their shape without being cakey.
- Canned pumpkin puree (1 cup): The star ingredient giving moistness, subtle earthiness, and vibrant color.
- Brown sugar (1/2 cup): Adds caramel notes and helps with chewiness.
- Granulated sugar (1/2 cup): Balances sweetness and promotes perfect spreading in the oven.
- Large eggs (2): Bind ingredients while adding richness.
- Semi-sweet chocolate chips (1 cup): Bring melty richness that pairs beautifully with pumpkin.
- Mini marshmallows (1 cup): Create those signature gooey pockets reminiscent of campfire s’mores.
- Pumpkin spice blend (2 tsp): Infuses warm flavors like cinnamon, nutmeg, and cloves for that irresistible fall vibe.
- Baking powder (1 tsp): Helps cookies rise just enough for a tender crumb.
- Baking soda (1 tsp): Works with baking powder to give a slight lift and browning.
- Salt (1/2 tsp): Enhances all the flavors, making the sweetness pop.
How to Make Pumpkin S’mores Cookies
Step 1: Prep and Preheat
Start by warming up your oven to 350°F (175°C) and lining two baking sheets with parchment paper to keep your cookies from sticking and ensure even baking.
Step 2: Cream Sugars and Butter
Although the recipe doesn’t list butter explicitly in your ingredients, it’s essential to start by creaming softened butter with the brown and granulated sugars until the mixture’s fluffy and light. This creates a lovely base that traps air, making the cookies tender and soft.
Step 3: Combine Wet Ingredients
Next, beat in the eggs one at a time to help the dough come together smoothly. Then stir in the pumpkin puree and a splash of vanilla extract to infuse that signature autumn warmth and balance the sweetness.
Step 4: Mix Dry Ingredients Separately
Whisk together the flour, baking powder, baking soda, salt, and pumpkin spice. This keeps everything evenly distributed and ensures your cookies bake up with the ideal texture and flavor.
Step 5: Combine Wet and Dry
Gradually fold the dry ingredients into the wet, mixing just until combined. Over-mixing can make cookies tough, so a gentle hand is key here for soft, tender results.
Step 6: Fold in Chocolate Chips and Marshmallows
Gently fold in those melty chocolate chips and mini marshmallows—this step makes these cookies truly magical, delivering that gooey, nostalgic s’mores experience in every bite.
Step 7: Bake to Perfection
Drop the dough by tablespoonfuls onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread without sticking together. Bake for 10-12 minutes until the edges are golden but the centers remain irresistibly soft.
How to Serve Pumpkin S’mores Cookies
Garnishes
Sprinkle a few extra mini marshmallows or chocolate chips on top immediately after baking for a melty, enticing look. For a little extra flair, dust a light sprinkle of pumpkin spice or drizzle melted chocolate over the cooled cookies to elevate the presentation.
Side Dishes
These cookies pair beautifully with a warm cup of spiced chai, creamy hot chocolate, or a simple glass of cold milk. The comforting drinks balance out the sweetness and spice, making each bite feel even more indulgent.
Creative Ways to Present
Serve these Pumpkin S’mores Cookies stacked on a rustic wooden board or nestled in a basket lined with a cozy fall-themed napkin. You can even sandwich softened marshmallow fluff between two cookies to create easy, bite-sized s’mores cookie sandwiches that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Pumpkin S’mores Cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 3 days, perfect for enjoying as a quick treat or sharing with friends.
Freezing
If you want to keep them longer, freeze the cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They freeze well for up to 3 months. Thaw at room temperature before serving to enjoy that same fresh-from-the-oven softness.
Reheating
To revive that freshly baked texture, warm the cookies in the microwave for about 10-15 seconds or pop them in a 300°F oven for 5 minutes. This softens the marshmallows and chocolate, making them taste just like fresh out of the oven.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
While fresh pumpkin can work, canned pumpkin puree is more reliable because it’s smooth and consistent in moisture. If you use fresh pumpkin, be sure to cook and puree it thoroughly, then drain excess liquid to avoid soggy dough.
Can I substitute mini marshmallows with large marshmallows?
You can, but large marshmallows will melt differently and may spread more unevenly. Chopping them into smaller pieces helps mimic the gooey pockets created by mini marshmallows for that classic s’mores texture.
Are Pumpkin S’mores Cookies gluten-free?
This particular recipe uses all-purpose flour, so it’s not gluten-free as written. However, you can try swapping in a gluten-free flour blend that measures cup-for-cup, but results may vary slightly in texture.
How do I prevent marshmallows from burning during baking?
Baking at 350°F and not exceeding 12 minutes usually keeps marshmallows soft and gooey without burning. If you want extra caution, place the marshmallows on top after the first 6-8 minutes of baking so they melt lightly without overcooking.
Can I add nuts or other mix-ins to Pumpkin S’mores Cookies?
Absolutely! Chopped pecans or walnuts pair wonderfully with the pumpkin and chocolate, adding a satisfying crunch. Just fold about 1/2 cup into the dough before baking for extra texture and flavor.
Final Thoughts
From its perfectly spiced pumpkin flavor to pockets of melty chocolate and marshmallows, these Pumpkin S’mores Cookies are a delightful way to bring a little magic to your baking routine. I’m so excited for you to try this recipe and share the warm, nostalgic joy it brings. Once you do, I’m sure these cookies will become a cherished fall favorite you’ll want to make again and again.
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Pumpkin S’mores Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully soft and chewy Pumpkin S’mores Cookies combine the warm flavors of pumpkin spice with gooey marshmallows and rich chocolate chips, creating an irresistible autumn-inspired treat perfect for cozy gatherings or festive fall celebrations.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp pumpkin spice blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Sugars
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs One at a Time: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure an even blend and a smooth dough.
- Incorporate Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until the wet mixture is fully combined and uniform in color and texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin spice blend, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chips and Marshmallows: Carefully fold in the semi-sweet chocolate chips and mini marshmallows, distributing them evenly throughout the dough.
- Scoop the Dough: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn golden brown while the centers remain soft and slightly underbaked for a chewy texture.
- Cool and Serve: Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy warm or at room temperature.
Notes
- For best results, use canned pumpkin puree and not pumpkin pie filling to avoid excess sugar and spices.
- You can substitute semi-sweet chocolate chips with dark chocolate for a richer flavor.
- If mini marshmallows are unavailable, chop regular marshmallows into smaller pieces.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- To keep marshmallows from melting too much, add half during mixing and reserve the rest to sprinkle on top halfway through baking for a gooey topping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin cookies, S’mores cookies, Fall desserts, Pumpkin spice cookies, Marshmallow chocolate cookies
