Pumpkin S’mores Cookies (Soft and Chewy) (2025)

Pumpkin spice and s’mores—two favorites in one incredible dessert! These Pumpkin S'mores Cookies combine the cozy flavors of pumpkin pie spice with gooey marshmallows, rich chocolate chips, and crunchy graham crackers.

These Pumpkin S’mores Cookies are a beginner-friendly treat that’s easy to make and packed with flavor. With my clear, step-by-step instructions, even first-time bakers can create cookies that look and taste amazing!

In this post, I’ll show you how to make these soft, chewy cookies with all the tips and tricks to get them just right. Bonus? They’re a great way to use up leftover pumpkin puree!

If you're new here, hi, I’m Rita! With years of experience in creating family-favorite recipes, I’m passionate about making cooking approachable and enjoyable for everyone.

My tips and step-by-step instructions make it easy to achieve perfect results, even if you’re new to baking. For me, there’s nothing better than sharing good food and cherished moments with loved ones.

If you’re curious to learn more about me, check out my About Cookrita!

Why You’ll Love These Cookies

🍂 Fall-Inspired Flavor: The pumpkin pie spice and pumpkin puree give these cookies their signature fall taste.

🍪 Perfect Texture: Soft and chewy with melty marshmallows and chocolate in every bite.

🎉 Crowd-Pleaser: Great for parties, potlucks, or cozy evenings at home.

🛒Ingredients for Pumpkin S'mores Cookies

Here’s what you’ll need to whip up these cookies:

• Unsalted Butter – Softened butter ensures a smooth and creamy base for the cookies. Salted butter works too; just reduce the added salt.
• Brown Sugar and Granulated Sugar – Brown sugar adds chewiness, while granulated sugar provides crisp edges.
• Pumpkin Puree – Gives the cookies a soft texture and pumpkin flavor. Use store-bought or homemade, but avoid pumpkin pie filling.
• Egg – Helps bind the dough.
• Vanilla Extract – Enhances the flavor. Vanilla paste works beautifully if you have it.
• Flour – I used a gluten-free blend, but regular all-purpose flour works perfectly.
• Baking Soda – Makes the cookies rise slightly for a soft, chewy texture.
• Pumpkin Pie Spice – Adds warmth and seasonal flavor.
• Salt – Balances the sweetness.
• Chocolate Chips – Semi-sweet chocolate chips melt perfectly. Feel free to swap with dark or milk chocolate.
• Mini Marshmallows – Add gooey pockets of sweetness.
• Graham Crackers – Broken into small pieces for that classic s’mores crunch.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

🥣How To Make Pumpkin S'mores Cookies

1. Preheat the Oven: Set it to 350°F and line baking sheets with parchment paper.
2. Cream the Butter and Sugars: Beat softened butter, brown sugar, and granulated sugar until fluffy.
3. Mix in Wet Ingredients: Add pumpkin puree, egg, and vanilla. Stir until smooth.

4. Combine Dry Ingredients: Whisk flour, baking soda, baking powder, pumpkin pie spice, and salt in a separate bowl.
5. Combine Wet and Dry: Gradually mix dry ingredients into wet until just combined.
6. Fold in Mix-Ins: Stir in chocolate chips, crushed graham crackers, and marshmallows.
7. Scoop and Bake: Drop spoonfuls onto the baking sheet. Press a few extra marshmallows or chocolate chips on top for a picture-perfect look. Bake for 12-14 minutes.
8. Cool: Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack.

📋Tips for Success

• Use pumpkin puree. Not pumpkin pie filling—it’s sweetened and spiced, which could alter the recipe.
• Chill the dough. If the dough feels too sticky, refrigerate for 15-20 minutes before scooping.
• Avoid overbaking. The cookies should look set on the edges but soft in the middle; they’ll firm up as they cool.
• Extra marshmallows. For a gooey effect, press a few marshmallows on top of the dough balls before baking.

🍱Storing and Freezing

• 🍱To Store. Keep in an airtight container at room temperature for up to 5 days.
• 🥶Freeze Dough. Scoop dough balls onto a tray, freeze until firm, then store in a zip-top bag. Bake straight from the freezer, adding 1-2 minutes to the time.
• 🥶Freeze Cookies. Once baked, cool completely, then freeze in layers separated by parchment for up to 3 months.

🍁More Fall Baking Recipes

• Rice Flour Pumpkin Cookies
• Old Fashioned Molasses Cookies
• 65+ Best Fall Cookies
• Poppy Seed Cake
• Pumpkin Pie Cookies

📖Recipe

🤷S'mores Cookies: FAQs