Pumpkin S’mores Cookies are a fun twist on classic campfire treats, blending the warmth of pumpkin with the gooey goodness of marshmallow and chocolate. These cookies have a soft, cake-like texture from the pumpkin, combined with crispy edges and melty pockets of toasted marshmallow and chocolate pieces that make every bite a little celebration.
I love making these cookies when the weather starts to cool down because they bring that cozy feeling of fall right into the kitchen. Adding pumpkin gives them a nice softness and a subtle earthiness that pairs perfectly with the sweet marshmallows and rich chocolate. I sometimes toast the marshmallows just a bit extra for that authentic s’mores taste—it’s such a simple touch that makes a big difference.
These cookies are perfect for sharing around a cup of hot cider or a warm drink by the fire. Kids and adults both go crazy for them, especially when you tell them there’s pumpkin inside! If you haven’t tried combining pumpkin with s’mores flavors before, this is definitely the recipe to start with. It’s like fall dessert magic in cookie form that’s easy to make and impossible not to enjoy.
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree adds moisture and a light pumpkin flavor. Make sure it’s pure pumpkin, not pumpkin pie filling since that’s sweeter and spiced. You can sub with fresh cooked pumpkin, just drain excess water first.
Butter & Sugars: Butter keeps cookies soft and rich. Use unsalted so you can control saltiness. If you want to skip butter, try coconut oil, though it slightly changes flavor. Mixing granulated and brown sugar helps balance sweetness and chewiness.
Spices: Cinnamon, ginger, nutmeg, and cloves bring classic pumpkin pie warmth. Feel free to adjust based on your taste or leave cloves out for a milder spice.
Chocolate Chunks: Milk chocolate gives sweetness and gooey texture. Dark or semi-sweet chocolate can be used if you prefer less sweet. Chunks melt better and create pockets of chocolate throughout.
Mini Marshmallows: The star of s’mores! Mini marshmallows spread melt evenly and toast nicely on top. If unavailable, chop regular marshmallows into small pieces.
How Can I Get Perfectly Toasted Marshmallow Toppings Without Burning?
Toasting marshmallows on cookies can be tricky because they melt fast and can burn easily. Here’s a simple way to nail it:
- After baking, sprinkle extra mini marshmallows on top of each cookie.
- Use a kitchen torch to gently toast the marshmallows in small circles, keeping the flame moving to avoid burning.
- If no torch, place cookies under the broiler for 30 seconds to 1 minute—watch constantly and remove as soon as marshmallows are golden brown.
- Let cookies cool a few minutes so marshmallows firm up without losing their toasted look and fluffiness.
I usually prefer the torch method because it’s more controlled. It gives that classic s’mores taste and look without risking overcooking the cookie itself. Just keep a close eye and have fun with the light browning!
Equipment You’ll Need
- Mixing bowls – handy for mixing wet and dry ingredients separately and then together.
- Electric mixer or hand mixer – makes creaming butter and sugars easier and faster.
- Measuring cups and spoons – to get your pumpkin, spices, and other ingredients just right.
- Baking sheets – use rimmed ones to keep cookies from sliding off when transferring.
- Parchment paper or silicone baking mats – prevents cookies from sticking and helps with even baking.
- Cookie scoop or spoon – makes evenly sized cookies so they bake uniformly.
- Wire cooling rack – lets your cookies cool properly without getting soggy.
- Kitchen torch (optional) – perfect for toasting marshmallows on top without burning the cookies.
Flavor Variations & Add-Ins
- Use dark chocolate chunks instead of milk chocolate for a richer, less sweet flavor that balances the pumpkin spice well.
- Add chopped toasted pecans or walnuts for a nice crunch and nuttiness that complements the soft cookie.
- Stir in a teaspoon of espresso powder to deepen the chocolate flavor and add a subtle hint of coffee.
- Try mini white chocolate chips for a sweeter, creamier twist that pairs nicely with pumpkin and marshmallow.
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
For the S’mores Toppings:
- 1 1/2 to 2 cups milk chocolate chunks or chopped milk chocolate
- 1 1/2 to 2 cups mini marshmallows (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12–15 minutes to bake each batch. Allow additional time for cooling and optional toasting of marshmallow tops. Overall, plan for around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Dough:
In a large bowl, use a mixer to cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. Then beat in the pumpkin puree and vanilla extract until well blended.
In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until combined and you have a soft dough.
3. Add Chocolate and Marshmallows:
Gently fold in the chocolate chunks and mini marshmallows into the dough, reserving some marshmallows for topping your cookies before baking.
4. Shape and Bake:
Use a cookie scoop or spoon to drop dough onto your prepared sheets, spacing cookies about 2 inches apart. Top each cookie with a few mini marshmallows, pressing lightly so they stick.
Bake your cookies for 12 to 15 minutes, until the edges look set and are lightly golden, but the centers remain soft.
5. Toast the Marshmallows (Optional):
For that classic s’mores finish, lightly toast the marshmallow tops using a kitchen torch. Move the flame gently across the marshmallows to brown them without burning. Alternatively, place the cookies under a hot broiler for 30 seconds to 1 minute—watch carefully!
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Then savor these soft, pumpkin-spiced cookies filled with melty chocolate and gooey toasted marshmallows. They’re a perfect treat for cozy fall days!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just make sure to cook and puree fresh pumpkin first, then drain any excess liquid before using it in the recipe. This helps keep the cookie dough from becoming too wet.
How Should I Store Leftover Pumpkin S’mores Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. To keep the marshmallow topping from getting sticky, you can also refrigerate them, but let cookies come to room temperature before serving.
Can I Substitute Different Types of Chocolate?
Absolutely! Milk chocolate works best for classic s’mores flavor, but you can use dark or semi-sweet chocolate chunks for a richer taste or white chocolate for a sweeter twist.
What’s the Best Way to Toast Marshmallows on These Cookies?
If you have a kitchen torch, use it to gently brown the marshmallows without burning the cookie. Otherwise, a quick broil in the oven for 30 seconds to 1 minute works—just watch closely to avoid burning.
