How do I prevent the marshmallows from melting too much?

Marshmallows tend to melt quickly in high heat. To keep their shape, use vegan mini marshmallows —they’re firmer and better suited for baking. Also, avoid overmixing them into the dough and consider only placing them on top before baking for best results.

Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking mix, and use gluten-free graham crackers . Keep in mind, the texture may vary slightly, but they’ll still be deliciously chewy and flavorful.

How should I store leftover pumpkin s’mores cookies?

Store the cookies in an airtight container at room temperature for up to 3 days . For longer storage, refrigerate for up to a week or freeze baked cookies for up to 4 months . You can also freeze unbaked dough balls for up to a year and bake as needed.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices which can throw off the sweetness and texture balance of the cookies. For best results, use 100% pure pumpkin puree to control flavor and consistency.

Pumpkin S’mores Cookies – Best Fall Treat Ever

Name: Pumpkin S’mores Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup unsalted butter, at room temperature; 3/4 cup brown sugar, packed; 1/4 cup granulated sugar; 1/2 cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1 cup chocolate chips; 1 cup mini marshmallows; 8 graham crackers, broken into small pieces; 1 teaspoon orange food coloring (optional)

Description

Pumpkin S’mores Cookies are soft, chewy fall-inspired treats that blend the classic flavors of pumpkin spice with gooey marshmallows, rich chocolate chips, and crunchy graham crackers. These cookies are perfect for cozy gatherings, holiday parties, or anytime you’re craving a unique twist on traditional s’mores.

Ingredients

Scale

1 cup unsalted butter, at room temperature
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup chocolate chips
1 cup mini marshmallows
8 graham crackers, broken into small pieces
1 teaspoon orange food coloring (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in pumpkin puree, egg, and vanilla extract (add food coloring if using).
In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
Gradually mix dry ingredients into wet mixture until just combined.
Fold in chocolate chips, mini marshmallows, and graham cracker pieces gently.
Drop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
Top each cookie dough ball with additional chocolate chips, marshmallows, and graham cracker crumbs.
Bake for 12–14 minutes until edges are golden and centers are soft.
Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Use vegan marshmallows if you prefer them to hold their shape during baking.
Do not overmix the dough to avoid tough cookies.
Allow cookies to cool on the baking sheet before moving to a wire rack to avoid breakage.
The dough can be frozen for later use—simply scoop and freeze for up to a year.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 232
Sugar: 18g
Sodium: 133mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 2.4g
Trans Fat: 0.3g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 27mg