Pumpkin Smores Cookies: Your New Favorite Fall Treat!

Pumpkin Smores Cookies – what a truly irresistible combination, wouldn’t you agree? As the crisp autumn air settles in and the comforting scent of pumpkin spice fills our homes, I find myself craving something that perfectly captures the spirit of the season while still offering that beloved comfort of a classic. And that’s precisely what this recipe delivers!

We all know and adore the traditional s’more, a quintessential campfire delight that brings back cherished memories of summer nights and good company. Its delightful layers of toasted marshmallow, melted chocolate, and crunchy graham cracker have solidified its place in American culinary culture. Now, imagine infusing that nostalgic joy with the warm, earthy flavors of pumpkin and a delicate blend of autumn spices, all baked into a soft, chewy cookie. It’s a game-changer! These cookies offer the best of both worlds: the comforting chewiness of a perfect cookie base, the delightful surprise of gooey marshmallow pockets, rich chocolate, and the satisfying crunch of graham crackers, all enveloped in that unmistakable pumpkin flavor. There’s a reason these Pumpkin Smores Cookies are quickly becoming a fall favorite; they’re convenient, utterly decadent, and undeniably delicious, bringing the magic of a campfire treat right to your kitchen.

this Recipe

Ingredients:

• For the Pumpkin Cookie Base:
• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves (or a total of 1 ½ teaspoons pumpkin pie spice if using a blend)
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened to room temperature
• ½ cup (100g) granulated sugar
• 1 ½ cups (300g) light brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120g) pumpkin puree (ensure it’s 100% pumpkin, not pumpkin pie filling)
• For the S’mores Topping:
• 1 cup (170g) milk chocolate chips or chopped milk chocolate bar (or semi-sweet for less sweetness)
• 2 cups mini marshmallows
• 6-8 full graham cracker sheets, crushed into varying small and medium pieces

Preparing the Perfect Pumpkin Cookie Dough

Alright, let’s get down to creating the most incredible Pumpkin Smores Cookies you’ve ever tasted! The journey begins with our glorious pumpkin-flavored cookie dough. Precision here ensures a soft, chewy, and perfectly spiced base that will make your taste buds sing. Grab your bowls and let’s dive in!

1. Whisking Our Dry Ingredients: First things first, in a medium bowl, I always combine my all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. If you’re opting for a ready-made pumpkin pie spice blend, feel free to use 1 ½ teaspoons of that instead of the individual spices – it’s a great shortcut! I like to give these a good whisk for about 30 seconds to a minute. This isn’t just about mixing them; it’s about aerating the flour and ensuring that the leavening agents and spices are evenly distributed throughout. This step is crucial for consistent rise and flavor in every single cookie. Trust me, you don’t want a bite that’s bland and another that’s overly spicy! Set this bowl aside for now.
2. Creaming Butter and Sugars: Now, in a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), I’ll add my softened unsalted butter, granulated sugar, and light brown sugar. It’s really important that your butter is truly at room temperature – not melted, but soft enough that your finger leaves a slight indent when pressed. This allows it to cream beautifully with the sugars. Beat these together on medium speed for about 2-3 minutes, or until the mixture becomes wonderfully light, fluffy, and pale in color. This creaming process incorporates air into the mixture, which is a major contributor to the ultimate texture of our Pumpkin Smores Cookies, making them tender and airy, not dense. Don’t rush this step; it’s a foundational element for a fantastic cookie.
3. Incorporating Wet Ingredients: Once your butter and sugars are perfectly creamed, it’s time to add the egg, vanilla extract, and that glorious pumpkin puree. I crack the large egg into the mixture, ensuring it’s also at room temperature – this helps it emulsify better with the butter mixture. Then, I pour in the pure vanilla extract for that essential warm flavor, and finally, the star of our cookie base: the pumpkin puree. A quick but crucial note here: please make absolutely sure you’re using 100% pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is already spiced and sweetened, and using it will throw off the carefully balanced flavors and sweetness of our recipe. Mix these ingredients on medium speed until just combined. You’ll want to scrape down the sides of the bowl with a spatula once or twice to ensure everything is thoroughly incorporated and there are no hidden pockets of unmixed ingredients. The mixture might look a little curdled at first, but keep mixing gently until it comes together.
4. Combining Wet and Dry: With our wet ingredients perfectly blended, it’s time to bring in the dry mix. I add the dry ingredients to the wet mixture in two additions. Add half of the dry mixture and mix on low speed until just barely combined. Then, add the remaining half and continue mixing on low speed until the flour streaks have almost disappeared. The key here is to stop mixing as soon as the flour is incorporated. Overmixing develops the gluten in the flour, which can lead to tough cookies, and we are absolutely aiming for soft, tender Pumpkin Smores Cookies! A few streaks of flour are perfectly fine; you’ll finish mixing by hand.
5. Adding the First Layer of Chocolate: Now for some chocolatey goodness! Gently fold in about half of your milk chocolate chips or chopped chocolate using a spatula. This initial layer of chocolate will be baked into the cookie base, providing pockets of gooey deliciousness from the inside out. Don’t worry, we’ll be adding more chocolate later as part of our S’mores topping!
6. Chilling the Cookie Dough (Crucial Step!): This is a non-negotiable step for truly amazing cookies, especially when working with pumpkin puree, which adds extra moisture. Cover your bowl of cookie dough with plastic wrap and refrigerate it for at least 1 hour. Frankly, I often chill it for 2-3 hours, or even overnight if I have the time. Chilling the dough allows the butter to firm up, preventing the cookies from spreading too much in the oven. It also gives the flavors a chance to meld and deepen, resulting in a richer, more complex taste. Furthermore, the flour gets time to fully hydrate, contributing to a chewier texture. While you might be eager to bake, resisting the urge to skip this step will be richly rewarded with perfectly formed, flavorful Pumpkin Smores Cookies.

Assembling and Baking Your Pumpkin Smores Masterpiece

The dough is chilled and ready, which means we’re just a few steps away from enjoying warm, gooey Pumpkin Smores Cookies! This is where the magic truly happens, bringing together the spiced pumpkin cookie with the classic S’mores elements.

7. Preheat and Prep: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures your cookies don’t stick and makes for easy cleanup, which is always a bonus! While the oven heats, take your chilled cookie dough out of the refrigerator.
8. Scooping the Cookie Dough: Using a 2-tablespoon cookie scoop or simply rolling with your hands, scoop generous balls of dough. I like to make them about 1.5 to 2 inches in diameter. Arrange them on your prepared baking sheets, leaving about 2-3 inches of space between each cookie. They will spread, and we want to give them plenty of room to grow and get those beautiful crinkly edges. Depending on the size of your baking sheets, you’ll likely fit about 9-12 cookies per sheet. Try to make them as uniform in size as possible for even baking.
9. The First Bake & S’mores Topping Prep: Place one baking sheet into the preheated oven and bake for 8-9 minutes. During this initial bake, the cookies will puff up and begin to set around the edges, but their centers will still be very soft and slightly underdone. This is precisely what we want! While this first batch bakes, you can start prepping your S’mores toppings. Get your mini marshmallows, remaining chocolate chips or chopped chocolate, and crushed graham cracker pieces ready and within arm’s reach. I typically break my graham crackers into smaller, irregular pieces – some crumbly, some slightly larger, for varying textures.
10. Adding the S’mores Goodness: After 8-9 minutes, carefully remove the baking sheet from the oven. Working quickly, gently press about 5-6 mini marshmallows onto the top of each partially baked cookie. Then, sprinkle a few extra chocolate chips or small pieces of chocolate on top of and around the marshmallows. Finally, scatter a few crushed graham cracker pieces over each cookie. The heat from the partially baked cookie will help the marshmallows and chocolate adhere.
11. The Second Bake & Marshmallow Perfection: Return the baking sheet with the topped cookies to the oven. Continue baking for an additional 2-4 minutes, or until the edges of the cookies are golden brown, and the marshmallows are puffed up and lightly golden. Keep a very close eye on them during this phase! Marshmallows can go from perfectly toasted to burnt in a matter of seconds. If you want a more deeply golden or slightly charred marshmallow top, you can carefully turn on your broiler for the last 30-60 seconds, watching them constantly. Just don’t walk away! Once they reach your desired toastiness, remove the sheet from the oven.

Cooling and Enjoying Your Pumpkin Smores Cookies

The hard part is over! Now, it’s time for the final touches before you can sink your teeth into these incredible Pumpkin Smores Cookies. Proper cooling ensures they set up perfectly and are ready for prime-time enjoyment.

12. Initial Cooling on the Baking Sheet: This is an important step! Allow the freshly baked Pumpkin Smores Cookies to cool on the baking sheet for at least 5-10 minutes. They will be incredibly soft and delicate right out of the oven, and trying to move them too soon will likely result in them falling apart or losing their beautiful shape. The residual heat from the baking sheet will continue to cook them slightly and help them firm up. During this time, the chocolate will also continue to melt and become wonderfully gooey, and the marshmallows will start to settle ever so slightly, creating that perfect S’mores pull.
13. Transferring to a Wire Rack: After the initial cooling period on the baking sheet, carefully transfer the cookies to a wire cooling rack to cool completely. This allows air to circulate all around the cookies, preventing the bottoms from becoming soggy. If you can resist, letting them cool completely will give you the best texture, but let’s be honest, who can resist a warm, gooey Pumpkin Smores Cookie straight from the oven?
14. Serving and Storing: These Pumpkin Smores Cookies are best enjoyed warm, ideally within a few hours of baking when the chocolate is still melty and the marshmallows are soft. If you manage to have any leftovers (a rare occurrence in my house!), you can store them in an airtight container at room temperature for up to 3-4 days. For an extra treat, you can briefly warm them in the microwave for 10-15 seconds before serving to bring back that warm, gooey S’mores experience. I promise you, these delightful pumpkin-spiced treats will become an instant fall favorite, perfectly capturing the cozy essence of autumn with the fun of a campfire classic. Enjoy every single bite of these homemade wonders!

Conclusion:

Well, my dear baking enthusiasts, we’ve journeyed through the delightful process of creating what I firmly believe will become your new favorite autumn indulgence. If you’re looking for a dessert that encapsulates the very essence of cozy fall evenings, campfire nostalgia, and pure, unadulterated comfort, then these truly magical treats are absolutely non-negotiable. I promise you, the moment you pull these golden-edged beauties from the oven, the intoxicating aroma alone will confirm that you’ve struck culinary gold. The combination of earthy pumpkin, warm spices, gooey toasted marshmallow, and rich chocolate all nestled on a crunchy graham cracker base is nothing short of a revelation. These aren’t just any cookies; they are an experience, a symphony of textures and flavors designed to transport you straight to a crisp autumn night, even if you’re just enjoying them in your kitchen. The soft, chewy interior, bursting with that lovely pumpkin flavor, perfectly complements the melt-in-your-mouth marshmallow and the snap of the graham cracker. It’s this beautiful interplay that makes these Pumpkin Smores Cookies utterly irresistible and a definite must-try addition to your baking repertoire this season. They manage to be both sophisticated enough for a dinner party and comforting enough for a quiet night in.

What truly sets this recipe apart is not just the incredible flavor profile, but also the delightful ease with which such an impressive dessert comes together. You don’t need to be a seasoned pastry chef to achieve perfection here; the steps are straightforward, and the reward is immense. Each bite delivers a harmonious blend of sweet, spicy, and smoky notes that will awaken your taste buds and leave you craving another. The seasonal warmth of pumpkin, often reserved for pies or lattes, finds a brilliant new home, elevated by the timeless appeal of s’mores. It’s a nostalgic hug in cookie form, a treat that brings smiles and creates lasting memories. I find myself reaching for this recipe year after year, knowing it will always deliver that perfect blend of autumnal cheer and gooey delight. It’s a recipe that sparks joy, plain and simple, and isn’t that what the best baking is all about?

Elevate Your Experience with Serving Suggestions

Now, once you’ve successfully brought these wonders to life, how best to enjoy them? While they are absolutely divine straight from the cooling rack, still slightly warm with the marshmallow just beginning to set, I have a few suggestions to elevate your experience even further. Imagine curling up on the sofa on a chilly evening with a plate of these cookies and a steaming mug of apple cider or a rich hot chocolate. The warmth of the drink perfectly contrasts with the sweetness of the cookie, creating a truly comforting moment. For a more decadent dessert, try serving them alongside a scoop of vanilla bean ice cream; the cold, creamy ice cream melting into the warm cookie is pure bliss. Alternatively, a drizzle of caramel sauce or a light dusting of cinnamon can add an extra touch of elegance if you’re presenting them for guests. They also make an incredible addition to any fall potluck or holiday gathering; trust me, they will be the first thing to disappear from the dessert table! Don’t be afraid to serve them slightly chilled the next day either; the textures evolve beautifully, and they remain wonderfully chewy.

Unleash Your Creativity with Variations

But the fun doesn’t stop there! One of the things I love most about baking is the opportunity for creativity and customization. While the base recipe for these cookies is flawless, feel free to experiment with variations to make them uniquely yours. For instance, if you’re a dark chocolate connoisseur, swap out the semi-sweet chocolate chips for a higher cocoa percentage for a richer, more intense flavor. White chocolate chips would also be a fantastic alternative, offering a sweeter, creamier contrast to the pumpkin and spices. Don’t have graham crackers on hand? Crushed Biscoff cookies or even gingersnap cookies could provide an exciting new dimension to the base, adding their own unique spice notes. You could also experiment with different types of marshmallows – perhaps mini gourmet marshmallows for a more delicate touch, or even flavored ones if you dare to venture into new taste territories. A sprinkle of flaky sea salt on top of the marshmallow before baking can enhance all the flavors, balancing the sweetness beautifully. For an extra nutty crunch, consider folding in a handful of chopped pecans or walnuts into the dough. The possibilities are truly endless, and each variation offers a chance to discover a new favorite iteration of this already spectacular treat.

Your Baking Adventure Awaits!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, preheat your oven, and embark on this incredibly rewarding baking adventure. You’ll be amazed at how simple it is to create something so utterly delicious and impressive. The joy of baking these cookies is only surpassed by the joy of sharing them with loved ones, watching their faces light up with each bite. And once you’ve experienced the magic, please, please share your creations and your thoughts with me! I absolutely adore hearing about your baking triumphs and seeing your beautiful cookies. Did you try a unique variation? What was your favorite part? Let’s connect and share the autumnal baking love. I am confident that these cookies will become a cherished part of your fall traditions, bringing warmth, comfort, and unparalleled flavor to your home. Go on, give them a try; you won’t regret it!