Pumpkin S’mores Cookies

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Pumpkin S’mores Cookies are the ultimate Fall treat with a classic campfire favorite! Soft, chewy pumpkin spice cookies are filled with melty chocolate, gooey marshmallows, and crunchy Teddy Graham pieces. Packed with nostalgic flavors of s’mores and a pumpkin twist.

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Pumpkin S’mores Cookies

Pumpkin S’more Cookies tastes like pumpkin cookies with a s’mores twist! They have a soft, chewy and gooey texture with a slight crunch from the Teddy Grahams. Perfect to serve for any Fall party, Halloween, Thanksgiving or anytime you’re craving s’mores.

The warm spices, pumpkin and s’mores flavors make the ultimate cookie combination. Each bite is bursting with cozy pumpkin flavors, soft gooey marshmallows, chocolate chips and graham cracker pieces. Your tastebuds will EXPLODE! 🙂

Other s’mores recipes to try are these S’mores Cookies and S’mores Snack Mix.

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key ingredients

• Honey Teddy Grahams: I used the honey-flavored Teddy Grahams for a traditional and authentic s’mores flavor, but you could also use cinnamon or chocolate-flavored. 
• Marshmallows: Soft and fresh miniature marshmallows work best for this recipe as opposed to the regular marshmallows.
• Chocolate: Semi-sweet, milk chocolate or dark chocolate chips would work perfectly with this recipe. You could also use chocolate chunks.
• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
• Egg: You’ll need one whole large egg at room temperature.
• Vanilla extract: Adds a warm flavor, you could also use vanilla bean paste.
• Pure pumpkin puree: The key ingredient! Adds moisture and pumpkin flavor. We can’t make this recipe without it!

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how to make pumpkin s’mores cookies

Remove pumpkin moisture: Preheat oven to 350 degrees F and line baking sheet with parchment paper. Place the pumpkin puree in a small bowl and blot it down with several paper towels to remove excess moisture. Set aside.

Mix dry ingredients: In a medium bowl whisk together the flour, baking powder, baking soda, pumpkin spice and cinnamon.

Cream butters and sugars: In a large bowl, using a hand mixer or in the bowl of a stand mixer, beat together the butter, brown sugar and granulated sugar until combined, about 2 minutes, scraping the bowl as needed.

Add remaining wet ingredients: Add in the egg, vanilla extract, milk and pumpkin puree and continue mixing for another minute.

Add the flour mixture to wet mixture: Beat together until just combined, scraping down the sides of the bowl with a rubber spatula.

Add in s’mores ingredients: Fold in Teddy Grahams, mini marshmallows and chocolate chips just until incorporated into the dough.

Scoop and bake: Use a large cookie scoop (about 4 tablespoons of dough), scoop and place on prepared baking sheet. Add more Teddy Grahams, mini marshmallows and chocolate chips on top of the cookies(optional). Bake for 13-15 minutes or until the tops are a light golden brown color, then let them cool for 10-15 minutes. Transfer to a cooling rack to cool completely.

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tips & variations

• Smaller cookies: Use a small cookie scoop to scoop the dough to make regular or mini sized cookies. Be sure to reduce the baking time by a few minutes.
• Birthday edition: Add a handful of rainbow sprinkles to the cookie dough and tops of the cookie dough balls for a birthday twist.
• Room temperature ingredients: It’s important that your butter and egg are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Perfect cookie shape: These cookies form the perfect round shape everytime when you use an ice cream scoop.
• Blot the pumpkin: It’s so important to blot out some of the excess moisture from the pumpkin puree. This will give the cookies the rich delicious pumpkin flavor and it will prevent the cookies from being too soft and spreading while baking. 

Can I make these into cookie bars?

Yes! I would recommend using a 13×9 inch baking dish and line with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer. Sprinkle top with more s’mores toppings.

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leftovers & storage

Make-ahead and frozen cookie dough: Place the balls of dough into the freezer and freeze for 1 hour so the cookies are firm. Transfer the cookies to a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months. You can also skip scooping the dough into balls and just form one big dough ball to freeze to scoop later.

When you are ready to bake your frozen cookies, place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time.

To-store: Store leftover cookies at room temperature in an airtight container, large freezer bag, or cover dish with plastic wrap. They will stay fresh for up to 1 week.

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