Pumpkin S’mores Cookies
Pumpkin S’mores Cookies are a fun twist on two classic fall favorites. These cookies combine the smooth, spiced pumpkin flavor with the gooey, toasted marshmallow and melty chocolate that you…
Tip: save now, cook later.Pumpkin S’mores Cookies are a fun twist on two classic fall favorites. These cookies combine the smooth, spiced pumpkin flavor with the gooey, toasted marshmallow and melty chocolate that you love in a traditional s’more. The cookie itself is soft and chewy, with just the right amount of pumpkin spice warming every bite. It’s like a cozy campfire treat you can enjoy anytime without the smoke or the fire.
I love making these cookies when the weather starts to chill because they remind me of those easy evenings sitting around a campfire with friends and family. What’s great is that you get all the fun of s’mores but in a neat little cookie, so there’s no need to get out the sticks or chase after melting chocolate bars! Pro tip: I find that lightly toasting the marshmallows on top before serving gives that perfect melty texture that everyone raves about.
These cookies are amazing to bring to fall gatherings or to bake for a cozy night in with a warm drink. I like pairing them with a cup of hot cider or vanilla chai tea. They’re also a big hit with kids and grown-ups alike because who can say no to chocolate, marshmallows, and pumpkin all in one? If you want a simple way to brighten up your cookie jar this season, these pumpkin s’mores cookies are a winner every time.
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture and that wonderful fall flavor. Make sure to use plain canned pumpkin, not pumpkin pie filling, to avoid extra sugar and spices.
Butter: Using unsalted, softened butter helps control saltiness and makes the cookies tender. If needed, you can use margarine, but butter gives better flavor.
Chocolate: I like using a mix of semi-sweet chips and milk chocolate chunks for melty, gooey texture. Dark or white chocolate can work, but the classic milk chocolate keeps the s’mores feel.
Marshmallows: Mini marshmallows are perfect here because they melt fast and get that toasty look. If you don’t have mini ones, chop regular marshmallows into smaller bits.
Pumpkin pie spice: This blends cinnamon, nutmeg, and other spices. You can substitute with 1 teaspoon cinnamon plus 1/2 teaspoon ground nutmeg if needed.
How Do I Get Marshmallows Perfectly Toasted on Cookies?
Getting marshmallows nicely toasted without burning requires attention, but it’s easy once you know the steps. Here’s what I do:
- Bake cookies as directed with marshmallows pressed on top so they start melting during baking.
- If you want a deeper toast, switch your oven to broil on low. Place cookies on the top rack and watch closely.
- Broil for just 30 seconds to 1 minute—marshmallows brown quickly and can burn fast.
- Remove cookies immediately once you see golden brown spots; the residual heat will continue melting without overcooking.
- Alternatively, you can toast marshmallows with a handheld kitchen torch, moving the flame evenly until toasted.
Keeping a close eye during this step is key. Toasted marshmallows add that iconic s’mores look and flavor that makes these cookies special!
Equipment You’ll Need
- Baking sheets – sturdy and large enough to hold cookies spaced apart for even baking.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easier.
- Mixing bowls – one large for wet ingredients, one for dry; helps keep things organized.
- Hand or stand mixer – makes creaming butter and sugar quick and smooth.
- Spoon or cookie scoop – for evenly sized cookie dough balls that bake uniformly.
- Wire cooling rack – lets cookies cool evenly without getting soggy on the bottom.
- Optional: Kitchen torch – perfect for toasting marshmallows evenly without broiling.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree to keep that cozy, moist base with a slightly different flavor.
- Add chopped toasted pecans or walnuts for crunch and nutty contrast.
- Try white chocolate chips instead of milk chocolate for a sweeter, creamier taste.
- Mix in a teaspoon of espresso powder to deepen chocolate flavor and add a subtle kick.
How to Make Pumpkin S’mores Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chunks or chopped chocolate bars
- 1 cup mini marshmallows
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-14 minutes to bake. Allow an additional 5 minutes for cooling. All together, you’ll spend under 35 minutes from start to finish, making these delicious cookies perfect for a quick fall treat.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to make cleanup easier.
2. Mix the Wet Ingredients
In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Then, add the egg, vanilla extract, and pumpkin puree, mixing until everything is combined smoothly.
3. Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly add this dry mix to the wet mixture, stirring just until blended—don’t overmix.
4. Add Chocolate Chips and Shape Cookies
Fold in the semi-sweet chocolate chips gently. Then, scoop heaping tablespoons of dough onto the baking sheets, spacing them about 2 inches apart to allow spreading.
5. Top with Chocolate and Marshmallows
Press a few milk chocolate chunks and mini marshmallows onto the top of each cookie dough mound. This will create that classic s’mores topping.
6. Bake and Toast Marshmallows
Bake the cookies for 12 to 14 minutes, or until the edges are golden brown and marshmallows are starting to toast. If you want your marshmallows a bit more golden, carefully place the cookies under the broiler for 30 seconds to 1 minute, watching closely so they don’t burn.
7. Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely or enjoy them warm for extra gooey goodness!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! Roast and puree fresh pumpkin until smooth, then measure out the same amount as canned puree. Make sure it’s well drained to avoid adding extra moisture.
What Can I Substitute for Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of cloves to make your own blend.
How Do I Prevent Marshmallows from Burning?
Keep an eye on cookies when broiling or using a torch. Toast marshmallows for only 30 seconds to 1 minute or until golden brown, then remove immediately to avoid burning.
Can These Cookies Be Made Dairy-Free?
Yes! Use dairy-free butter and dark dairy-free chocolate chips. Make sure the marshmallows you use are also vegan-friendly, as some contain gelatin.