Festive Pumpkin Smores Cookies

October always seems to sneak up with its crisp mornings, golden leaves, and the smell of spice in the air. I was unpacking a box of fall decorations the other week—tiny pumpkins, string lights, and a stack of plaid napkins, when it hit me that I hadn’t yet baked something new for the season. For me, fall baking isn’t just about flavor; it’s about creating moments that feel warm and playful, even on the chilliest days.

I kept thinking about how s’mores have always been tied to autumn in my memory. Growing up, we didn’t have a fireplace, but we made plenty of sticky marshmallow sandwiches on camping trips. My brother and I would hold our marshmallows over the flames until they were practically on fire, then squish them between chocolate and graham crackers before they cooled. Those messy, sweet, perfect bites always remind me of the season’s fun.

So this year, I wanted to bring together two favorites: pumpkin spice and s’mores. The idea of folding pumpkin puree and warm spices into cookie dough, then stuffing it with melty chocolate, gooey marshmallows, and crunchy graham crackers, felt like the perfect way to bridge nostalgia and a seasonal twist. After a few test batches, these cookies came out looking festive, tasting indulgent, and capturing all the joy of fall in one bite.

Short Description

These Festive Pumpkin Smores Cookies combine soft pumpkin spice cookie dough with melty chocolate chips, gooey marshmallows, and crunchy graham crackers. Perfect for fall gatherings, Halloween parties, or cozy evenings at home.

Key Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• ¾ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips (or any variety you prefer)
• ½ cup crushed graham crackers
• 1 cup mini marshmallows
• Optional: a few drops of orange food coloring for a festive look

Tools Needed

• Large mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Parchment paper or silicone baking mats
• Cookie scoop
• Baking sheets
• Wire cooling rack

Cooking Instructions

Step 1: Prepare the baking sheet
Line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350°F (175°C).

Step 2: Cream wet ingredients
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin puree, egg, vanilla extract, and food coloring if using. Scrape down the sides to ensure everything is well combined.

Step 3: Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Slowly fold the dry mixture into the wet ingredients until just combined. Avoid overmixing, which can make the cookies dense.

Step 4: Add s’mores mix-ins
Fold in the chocolate chips, graham cracker crumbs, and mini marshmallows. Reserve a few extra for topping.

Step 5: Shape the cookies
Using a cookie scoop, portion dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently press extra chocolate chips, marshmallows, and graham cracker pieces on top for that bakery-style look.

Step 6: Bake the cookies
Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden brown and the centers look just set. The marshmallows should be gooey but not completely melted out.

Step 7: Cool and enjoy
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without breaking apart.

Why You’ll Love This Recipe

Combines the nostalgic flavors of s’mores with seasonal pumpkin spice

Soft, chewy texture with gooey pockets of marshmallow and melty chocolate

Fun to make with kids, especially around Halloween

Great for fall bake sales, potlucks, or cozy evenings at home

Can be customized with different chocolates, spices, or mix-ins

Mistakes to Avoid & Solutions

Using pumpkin pie filling instead of puree
It’s already sweetened and spiced, which will throw off the recipe.
Solution: Always check the label and choose 100% pumpkin puree.

Overmixing the dough
This creates tough cookies.
Solution: Mix only until the flour disappears.

Adding too many marshmallows
They can melt out completely.
Solution: Use the recommended amount and press a few extras on top.

Skipping the cooling step
Warm cookies can fall apart.
Solution: Let them rest before transferring to a rack.

Forgetting to measure flour properly
Scooping straight from the bag can pack it too tightly.
Solution: Spoon and level your flour into the measuring cup.

Serving and Pairing Suggestions

Serve warm with hot chocolate or a pumpkin spice latte for the ultimate fall treat.

Pair with a scoop of vanilla ice cream for dessert.

Add them to a Halloween dessert platter alongside candy corn and caramel apples.

For parties, arrange cookies on a tiered stand for a festive display.

Storage and Reheating Tips

Store cooled cookies in an airtight container at room temperature for up to 3 days.

For longer storage, freeze them in a single layer before transferring to a freezer bag. They keep well for up to 2 months.

Reheat in a 300°F oven for 4–5 minutes to refresh the texture and melt the chocolate slightly. Avoid microwaving, which makes marshmallows rubbery.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, but make sure to roast and puree it until smooth, then strain out excess water so the dough doesn’t turn soggy.

2. How do I keep the marshmallows from disappearing while baking?
Reserve some for pressing on top of the dough balls right before baking.

3. Can I make the dough ahead of time?
Yes, refrigerate it for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping.

4. What chocolate works best?
Semi-sweet chips balance the sweetness, but milk or dark chocolate chips also work. Chopped chocolate bars give extra melty pools.

5. Do I need to chill the dough?
Not always, but if your dough feels sticky or spreads too much, chilling it will help maintain shape.

Tips & Tricks

Use a cookie scoop for evenly sized cookies.

For bakery-style cookies, press toppings on after scooping but before baking.

If you like a chewier cookie, reduce the baking time by 1 minute.

Crush graham crackers into small chunks, not fine crumbs, for more texture.

Add a pinch of espresso powder to enhance the chocolate flavor.

Recipe Variations

White Chocolate Pumpkin S’mores Cookies: Swap semi-sweet chocolate chips for white chocolate chips. The flavor pairs beautifully with pumpkin.

Spiced Mocha S’mores Cookies: Add 1 teaspoon espresso powder and ½ teaspoon extra cinnamon to the dough, then use dark chocolate chips for a richer taste.

Gluten-Free Pumpkin S’mores Cookies: Replace all-purpose flour with a 1:1 gluten-free baking blend. Keep an eye on baking time as they may cook faster.

Nutty Twist: Fold in ½ cup chopped pecans or walnuts for added crunch.

Extra Gooey Version: Place one large marshmallow half in the center of each dough ball before baking for a molten middle.

Final Thoughts

Festive Pumpkin S’mores Cookies are more than just a dessert; they’re a seasonal experience. The warmth of pumpkin spice blends with the gooey sweetness of s’mores, creating a cookie that feels playful yet nostalgic. Each bite holds a little surprise crisp edges, chewy centers, melty chocolate, and the soft pull of marshmallow.

For me, baking these cookies is a way to celebrate autumn in its fullest. They’re festive enough for parties, easy enough for weekday baking, and delicious enough to keep on repeat all season. If you’re searching for a recipe that captures fall’s flavors and adds a touch of whimsy to your table, this is one to try. Bake them, share them, and let them bring a little spark of fall magic into your kitchen.