Created on August 19th, 2025 at 05:15 pm
A warm, fall twist on classic s’mores 🍂
Bring the campfire inside this fall with these Pumpkin S’mores Cookies—soft, gooey, and packed with fall flavor. Perfectly spiced with pumpkin pie seasoning, loaded with melty chocolate chips, toasted mini marshmallows, and crunchy graham cracker pieces, these cookies are the ultimate seasonal treat. Whether you’re baking for a Halloween party or craving a cozy mini pumpkin dessert, they’re ready in just over half an hour. If you love cookies recipes for Halloween or just want a creative pumpkin s’mores idea, this is your sign to bake a batch (or two)! 🎃🍪
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 24 cookies
📝 Ingredients List
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 teaspoon orange food coloring (optional)
Optional Toppings:
- ½ cup chocolate chips
- Mini marshmallows
- Graham crackers, crushed
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar in a large bowl until light and fluffy (about 2 minutes).
- Add in the pumpkin puree, egg, and vanilla. Mix until fully incorporated. If using food coloring, add now.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Gradually mix dry ingredients into wet mixture. Do not overmix.
- Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
- Scoop dough onto the baking sheet using a small cookie scoop, spacing about 2 inches apart.
- Top each cookie with extra marshmallows, chocolate chips, and graham cracker bits.
- Bake for 12–14 minutes, until edges are golden but centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve once completely cooled… or sneak one warm—no judgment! 😋🔥🍪
💡 Pro Tips
- Storage: Keep in an airtight container at room temp for up to 4 days. Freeze baked cookies for up to 2 months.
- No pumpkin pie spice? Sub with ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger.
- Want them gooier? Press extra marshmallows into cookies right after baking.
- Serving idea: Turn into ice cream sandwiches using vanilla or pumpkin ice cream!
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 180 | 2g | 24g | 9g | 1g | 14g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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