Pumpkin Smores Cookies Recipe

So you’re craving something warm, gooey, pumpkin-y, and chocolatey all at once? Same. Honestly, these pumpkin s’mores cookies are what happens when fall flavors and campfire nostalgia decide to collab—and trust me, it’s a hit. If you want a cookie that screams “I deserve nice things,” this is it.

Why This Recipe is Awesome

Look, not every recipe can be a masterpiece, but this one? Pretty darn close.

• It’s idiot-proof—even I didn’t mess it up, and that should tell you something.
• It’s gooey, soft, warm, and packed with melty chocolate + marshmallows.
• It tastes like fall and childhood had a delicious baby.
• People will think you put in major effort… you didn’t.
  Basically, it’s the kind of cookie that makes you feel like your life is more put together than it actually is.

Ingredients You’ll Need

Grab these and pretend you’re some sort of baking genius:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar (because cookies need drama)
• 1/4 cup granulated sugar
• 1/2 cup pumpkin purée (not pumpkin pie filling—unless you enjoy chaos)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup chocolate chips (dark, milk—follow your heart)
• 1 cup mini marshmallows
• 4 graham crackers, crushed into chunks

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Step-by-Step Instructions

1. Preheat your oven to 350°F (180°C). Yes, you really have to. Cold ovens cook nothing.
2. Cream the butter and sugars in a bowl until it looks fluffy enough to pass as whipped cloud magic.
3. Add the pumpkin, egg, and vanilla. Mix again until everything becomes one big happy family.
4. Stir in the dry ingredients. Flour, baking soda, cinnamon, nutmeg, salt. Mix until combined—don’t overdo it.
5. Fold in the chocolate chips, marshmallows, and graham cracker bits. Aka the good stuff.
6. Scoop dough balls onto a baking tray lined with parchment. Leave space—these babies like to spread.
7. Bake for 10–12 minutes until edges look set but the centers are still soft. Don’t bake them into hockey pucks.
8. Cool for a few minutes (if you can resist). Enjoy the gooey, melty perfection.

Common Mistakes to Avoid

• Skipping the preheat. Rookie mistake. Don’t be that person.
• Using pumpkin pie filling instead of purée. They’re cousins, not twins.
• Overbaking. You’ll end up with sadness disguised as a cookie.
• Adding marshmallows on top before baking. They’ll explode into crunchy charcoal blobs. Keep them inside the dough.

Alternatives & Substitutions

• No chocolate chips? Use chopped chocolate. It makes you look fancy.
• No graham crackers? Try digestive biscuits or any mildly sweet crunchy cookie.
• Gluten-free? Use a 1:1 GF flour blend—easy win.
• Want them extra spicy? Add a pinch of ginger or cloves to the mix.
• Prefer less sweetness? Reduce the sugar by a couple tablespoons. (But like… why?)

FAQs

Can I make the dough ahead of time?

Absolutely. Chill it for up to 24 hours—just don’t forget about it like your houseplants.

Can I freeze these cookies?

Yep! Freeze the cookie dough balls and bake straight from the freezer. Add an extra minute or two.

Do I have to use mini marshmallows?

You can chop big ones, but it’s sticky chaos. Mini is just easier on your sanity.

Why are my cookies spreading too much?

Probably because your butter was too soft or your dough was warm. Chill it for 20 minutes.

Can I skip the graham crackers?

You can, but then they won’t be true s’mores cookies… just pumpkin-chocolate-marshmallow cookies. Still delicious though.

Can I use oil instead of butter?

Technically yes, but the flavor hits way differently. Butter is the moment.

Are these overly sweet?

They’re s’mores cookies. Of course they’re sweet. But in a fun, acceptable way.

Final Thoughts

You now have everything you need to whip up a batch of warm, gooey, fall-vibes-in-a-bite pumpkin s’mores cookies. Seriously, these cookies are the kind of treat that make people go, “Wait… you made these?”