These Pumpkin S’mores Cookies are the perfect fall twist on this classic flavor. With a soft and chewy pumpkin cookie that is loaded with chocolate chips and graham cracker pieces, they’re topped with a gooey marshmallow for everything you love about the campfire flavor all wrapped up in a cookie!
These cookies combine everything you love about s’mores with soft, spiced pumpkin cookies. The pumpkin puree keeps the cookies soft, and they’re loaded with cinnamon, chocolate chips, and graham crackers. The marshmallow on top toasts up a little as the cookies bake for that classic s’mores flavor.
The cookies are easy to make, and are such a fun flavor to share! I combined my Hershey Kiss S’mores Cookie Recipe with my Chewy Pumpkin Snickerdoodles to make one amazing cookie!
Why you’ll love these Cookies
- The Perfect Fall Twist: These cookies combine two of my favorite flavors, s’mores and pumpkin spice!
- Soft and Chewy Texture: We’re using only one egg yolk, to make sure our added pumpkin doesn’t make these cookies too cakey. We love the soft and chewy texture in every bite of these!
- Loaded Cookies: These are loaded with chocolate chips, graham crackers, and topped with a gooey marshmallow to load these with flavor, and chunky pieces, and texture in every bite!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Pumpkin S’mores Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Pumpkin Puree
- Egg Yolk
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Ground Cinnamon + Pumpkin Pie Spice
- Salt
- Chocolate Chips
- Marshmallows
- Graham Crackers
How to make Pumpkin S’more Cookies
Step 1: Mix the Wet Ingredients. In a large bowl combine the melted butter, white sugar, and brown sugar until combined and creamy. Add in the egg yolk, pumpkin puree, and vanilla extract. Stir together until they’re just combined.
Step 2: Add the Dry Ingredients. Add the flour, baking soda, cinnamon, pumpkin pie spice, and salt and mix it into the butter mixture until you have a soft cookie dough.
Step 3: Add the Mix Ins. Add the broken up graham cracker pieces and chocolate chips and mix them into the dough until they’re evenly mixed.
Step 4: Scoop the Cookie Dough. Scoop the cookie dough into 2 Tablespoon sized portions. Place the balls onto a lined baking sheet, about 2 to 3 inches apart. Top each cookie dough ball with a few extra chocolate chips and graham cracker pieces.
Step 5. Bake. Bake the cookies for about 7 to 8 minutes until the tops are lightly golden and they just barely start to crack.
Step 6. Add the Marshmallow. Add half a marshmallow on top of the cookies and place them back into the oven on the top rack for a couple minutes until the marshmallow starts to turn golden colored. (You can switch the oven to broil, or use a Butane torch to lightly toast them). Remove from the oven and top each marshmallow with a piece of a Hershey’s bar.
Tips and Tricks:
- Carefully Measure the Flour: We don’t want too much flour, make sure to spoon and level it into the measuring cup or weigh out the flour with a food scale.
- Chill if Needed: I tested the recipe without chilling, and with chilling the dough and both results were great. I didn’t notice too much change, but if you’re cookies are spreading more than you like cover the dough and stick it in the fridge for 1 hour, or overnight.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 4 days for the best results. After that the marshmallow will start to get hard and the cookie will no longer be chewy.
These Pumpkin S’mores Cookies are the ultimate cozy fall cookie. With gooey marshmallows, melty chocolate, buttery graham cracker, and a soft pumpkin cookie you won’t be able to stop at just one! They’re perfect for the fall, Halloween parties, or a movie night in!
More Pumpkin Cookies
- Pumpkin White Chocolate Cookies
- Pumpkin Cheesecake Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Cakey Pumpkin Chocolate Chip Cookies
- Pumpkin Whoopie Pies
If you make these Pumpkin S’mores Cookies please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Pumpkin S’mores Cookies
Ingredients
- 1/2 cup Unsalted Butter
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1/3 cup pumpkin puree (pat dry with a paper towel a couple times)
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Chocolate Chips
- 3/4 cup Chopped Graham Cracker
- 12 large Marshmallows
- 24 pieces Hershey Chocolate (from a couple bars broken into pieces)
Instructions
- Mix together the butter, white sugar, and brown sugar in a large bowl for a couple minutes until combined.1/2 cup Unsalted Butter, 3/4 cup Granulated Sugar, 1/4 cup Brown Sugar
- Add in the pumpkin puree, egg yolk, and vanilla extract and stir until just mixed together. 1/3 cup pumpkin puree, 1 Egg Yolk, 1 tsp Vanilla Extract
- Add the flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder to the wet ingredients and stir together till you have a soft dough. 1 1/2 cups All Purpose Flour , 1 tsp Pumpkin Pie Spice, 1 tsp Ground Cinnamon , 1/2 tsp Salt , 1/2 tsp Baking Soda, 1/4 tsp Baking Powder ,
- Dump in the chocolate chips and graham cracker pieces and fold them into the dough until evenly dispersed. 1 cup Chocolate Chips, 3/4 cup Chopped Graham Cracker
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with a silicone liner or parchment paper.
- Scoop your dough into 1 1/2 to 2 TBS sized balls and place them 2 to 3 inches apart on your prepared baking sheet. Top each cookie with a couple extra chocolate chips and graham crackers if desired.
- Bake on the medium rack in the oven for 9 to 10 minutes until the tops of the cookies are lightly golden and the cookies just start to crack. Remove from the oven.
- While the cookies are baking, cut each marshmallow in half. Using scissors is the easiest. 12 large Marshmallows
- Place 1/2 a marshmallow on each cookie, with the sticky side down. Place the cookies back into the oven on the top rack until the marshmallows start to turn lightly golden, about 2 minutes.
- Remove from the oven and add a piece of a Hershey's chocolate on top of each marshmallow. 24 pieces Hershey Chocolate
- Allow to rest on cookie sheet for about 5 minutes before removing to a cooling rack to cool completely.
- Repeat with additional cookie dough (only bake one pan at a time)
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