If you’ve ever found yourself torn between cozy pumpkin cookies and gooey S’mores cookies, then get ready, because these Pumpkin S’mores Cookies bring the best of both worlds into one irresistibly soft, melty, fall-perfect bite.
They’re warm and chewy like your favorite pumpkin Flavor cookie, but then you hit that pocket of gooey marshmallow and melted chocolate… and suddenly, you’re around a campfire. Except you’re in your kitchen, and it smells like cinnamon and toasted magic.
This is one of those fall treats you’ll want to make on repeat, not just because it’s easy (no chill time!), but because everyone who tries one will ask for the recipe. Seriously, don’t be surprised if they disappear faster than you expect.
Whether you’re baking for a cozy night in, fall gatherings, or just craving something that screams autumn, these Pumpkin S’mores Cookies totally deliver.
What Makes These Pumpkin S’mores Cookies Special
No complicated steps or chill time: Seriously, these cookies come together fast and bake up perfectly without needing hours of waiting.
Built-in surprise texture: Crunchy chocolate, soft cake-like pumpkin cookie, and marshmallow clouds all in one bite. Your taste buds won’t know what hit them!
Kids, adults, and even picky eaters approve: The soft texture, mild pumpkin flavor, and sweet pockets of chocolate make this a universal win. Baking these cookies means happy faces all around.
Simple ingredients, big wow factor: You don’t need fancy stuff, just pantry staples and a can of pumpkin to turn ordinary ingredients into extraordinary fall magic.
Perfectly imperfect: Each cookie has its own shape and gooey surprise inside, because life (and baking) is better when it’s a little messy and a lot delicious.
What You Need for Pumpkin S’mores Cookies
- Salted butter: It brings just the right balance between sweet and savory.
- Brown sugar: You can’t go wrong with brown sugar, it adds that rich, caramel sweetness that makes these cookies extra cozy.
- Granulated sugar: Maybe a little granulated sugar helps give the cookies a nice golden crunch on the edges.
- Pumpkin puree: I recommend real pumpkin puree, it gives the cookies their soft texture and that authentic fall flavor.
- Egg + extra yolk: It’s best if you add an extra yolk for richness and softness, making these cookies a little more indulgent.
- Vanilla extract: I like a good splash of vanilla to brighten up all those warm spices.
- All-purpose flour: You can think of flour as the cookie’s backbone, it holds everything together just right.
- Baking soda: To help the cookies rise and stay tender.
- Ground cinnamon: It’s best if you use fresh cinnamon to get that cozy fall spice kicking.
- Ground ginger: Maybe a pinch of ginger adds a nice little zing that complements the pumpkin perfectly.
- Chocolate chips: I like chocolate chips because they melt into little pockets of happiness inside every cookie.
- Mini marshmallows: You can toss in mini marshmallows for that gooey, melty s’mores feeling.
- Hershey bar pieces: Press some Hershey pieces on top for a rustic, melty finish that everyone will love.
How to Make Pumpkin S’mores Cookies
Step 1: Warm up your oven and prep your tray
Go ahead and preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat, trust me, this saves you from sticky cookie disasters and makes cleanup a breeze.
Step 2: Cream the butter and sugars until dreamy
Grab your softened salted butter and both sugars. Beat everything together until the mixture is light, fluffy, and smells like pure caramel bliss.
Step 3: Bring in the pumpkin party and eggs
Mix in your pumpkin puree, that large egg, plus the extra yolk (because rich cookies are the best cookies). Add the vanilla extract too. Stir until everything’s perfectly blended and luscious.
Step 4: Dry ingredients join the mix
Using a separate bowl, briskly whisk together the flour, baking soda, and spices to create a uniform dry mixture. I like to toss in the spices here to wake them up and make sure they’re evenly spread through the cookies.
Step 5: Marry the wet and dry gently
Add the dry ingredients little by little to the pumpkin mix, folding with a light hand, no need to get too ambitious. Overmixing is the enemy of tender cookies, so just fold until you see no more flour streaks. The dough will feel thick and cozy, like a warm sweater.
Step 6: Add in the gooey magic
Fold in the chocolate chips and mini marshmallows. This is where the cookie gets its signature surprise pockets of melty yum. Pro tip: if you freeze the marshmallows for 10 minutes before folding, they’ll hold their shape better in the oven. Save some extra marshmallows and chunks of Hershey bar for topping, because topping is caring.
Step 7: Scoop, space, and top like a pro
Scoop rounded tablespoons of dough onto your baking sheet, leaving about 2 inches between each, cookies need their personal space to grow. Then, press a few extra mini marshmallows and Hershey pieces right on top of each ball for that irresistible melty, rustic look.
Step 8: Bake and watch the magic happen
Gently position the tray in the oven and bake undisturbed for a precise 13 minutes. You want edges that are just golden and centers that still look soft and a little puffy, don’t worry, they’ll firm up as they cool.
Step 9: Cool just enough (if you can wait!)
Give the cookies a 5-minute breather on the tray, then gently shift them to a wire rack. I know it’s tempting to dive right in the warm, but this little rest helps them set without falling apart.
And there you go, your very own batch of cozy, gooey, fall-flavored Pumpkin S’mores Cookies.
You have to try my S’mores cupcakes next; they’re definitely worth the effort.
Mistakes to Avoid When Making Pumpkin S’mores Cookies
Don’t skip softening the butter
Cold butter will make your dough tough and harder to mix. I recommend letting it sit at room temp for about 30 minutes, it should be soft enough to press with your finger but not melted. This little patience pays off big time in cookie texture!
Avoid overmixing the dough
After adding the dry ingredients, stir only until the mixture is fully combined, overmixing can lead to dense, rather than delicate, cookies. Think of it like giving your dough a gentle hug, not a wrestling match.
Not checking cookies early
Cookies can go from perfect to overdone in minutes. Start checking around the 10-minute mark, especially if your oven runs hot. It’s okay to pull them out when centers are still a little soft, the cooling process will finish the job.
Using too much pumpkin puree
It’s tempting to add extra pumpkin for more flavor, but too much can make your cookies soggy. Stick to the recipe’s amount to keep that perfect soft-but-not-wet texture. If you want more pumpkin punch, try adding a pinch more spice instead!
Measuring flour incorrectly
Scooping flour straight with the measuring cup can pack it down and make your cookies dry. Fluff the flour, spoon it into the cup, then level it off for the best results.
Perfect Pairings for Pumpkin S’mores Cookies
- Chai tea with a hint of ginger: That gentle spice brings out the rich, aromatic warmth of the cinnamon and ginger in every bite.
- A drizzle of salted caramel sauce: Because everything’s better with a little caramel love.
- Vanilla bean ice cream: Add a scoop on the side for a dreamy contrast between warm cookies and cool creaminess.
- Maple cream latte: The perfect cozy sip to balance the gooey sweetness.
- Vanilla or chocolate pudding: Smooth, nostalgic, and makes the cookies feel like part of a cozy dessert plate.
How to Store Pumpkin S’mores Cookies
Room temperature:
Keep the cookies in an airtight container to maintain freshness for 3 to 4 days. I like layering them with parchment paper so the gooey marshmallows don’t stick together.
Fridge (if it’s humid):
If your kitchen tends to be warm or humid, storing them in the fridge is the safest bet. Just bring to room temp (or warm slightly) before serving to get the softness back.
Freezer (unbaked dough):
Form the dough into scoops, freeze them on a tray, then store in a zip-top bag for later use. Bake from frozen, just add 1–2 extra minutes. Great for fresh cookie cravings on demand!
More Cookies
Soft & Gooey Pumpkin S’mores Cookies
Ingredients
Wet Ingredients:
- 1 cup salted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg + 1 extra yolk
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
Mix-ins & Toppings:
- 1 cup chocolate chips
- 1 cup mini marshmallows plus a few extra for topping
- Pieces of Hershey bar for pressing on top
Instructions
- Begin by preheating your oven to 350°F (175°C). While that warms up, line a baking sheet with parchment paper or a silicone baking mat, this helps prevent sticking and keeps the bottoms from overbaking.
- In a large mixing bowl, cream the softened salted butter with both sugars until the texture turns light and airy. It should look smooth and slightly whipped.
- Next, mix in the pumpkin puree, followed by the whole egg, the extra yolk, and vanilla extract. Stir until everything comes together into a soft, creamy mixture with a gorgeous fall aroma.
- In another bowl, whisk together the dry ingredients, flour, baking soda, cinnamon, and ginger. This step helps spread the spices evenly throughout the dough for consistent flavor.
- Gradually add the dry mix to the wet mixture, stirring gently just until no dry spots remain. Try not to overwork the dough, this helps the cookies stay soft and tender.
- Incorporate the chocolate chips and mini marshmallows with careful folding until fully blended. If you’d like extra gooey tops (highly recommended), save a few to press into the cookies before baking.
- Scoop the dough onto your prepared tray using a cookie scoop or spoon, leaving space between each. Lightly press a handful of extra marshmallows and chocolate chunks onto the surface of each dough mound.
- Bake in the oven for around 13 minutes, allowing the edges to develop a gentle golden color while keeping the centers tender; they will finish setting as they cool.
- Rest the cookies on the sheet for five minutes before gently shifting them onto a wire rack. This short wait helps them firm up without losing that melt-in-your-mouth texture.
Notes
- If you prefer a slight crispness around the edges, keep the cookies on the heated tray a little longer before placing them on the wire rack.
- Before baking, lightly dust the tops with a pinch of flaky sea salt to enhance the sweet-salty flavor, optional, but absolutely worth it!
- Don’t overcrowd the tray, bake in batches if needed. Giving them space makes prettier cookies.
