Soft Pumpkin S’mores Cookies
You’ll probably have a can of pumpkin puree in your pantry this fall, so I wanted to share these Pumpkin S’more Cookies that are soft and chewy and make great back-to-school snacks, fall bake sales, or sweet party treats.
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These cookies are packed with all our favorite s’mores flavors—chocolate chips, mini marshmallows, and crushed graham crackers—baked into a soft, pumpkin-spiced cookie. Perfect for easy fall baking and ready in just 30 minutes!
Serve these Pumpkin S’mores Cookies with my Pumpkin Deviled Eggs or Caramel Apple Pretzel Bites for a festive fall treat everyone will love!
How to Make Pumpkin S’mores Cookies
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.
2. In a large bowl, beat the butter, brown sugar, and granulated sugar together until smooth.
3. Add in the pumpkin puree, egg, and vanilla. If you want a brighter orange color, you can add a drop or two of food coloring.
4. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
5. Slowly mix the dry ingredients into the wet ingredients until just combined.
6. Crush the graham crackers in a storage bag, then fold them into the dough along with the chocolate chips and mini marshmallows.
7. Scoop the dough onto your baking sheet using a 2-inch cookie scoop.
8. Bake for 12–14 minutes, or until the edges are set. Let them cool for a few minutes before transferring to a wire rack.
Serve and Enjoy!
Important Recipe Notes
- If your pumpkin puree seems watery, gently blot it with a paper towel before adding to the dough. This helps avoid overly cakey cookies.
- Add marshmallows on top for a prettier cookie—press a few extra mini marshmallows on each dough ball before baking so they stay visible and gooey.
- Watch the bake time! These cookies are best slightly underbaked so they stay soft. Check them at 12 minutes—edges should be set, centers soft.
- Crush graham crackers finely so they mix evenly into the dough. A few bigger chunks are okay for crunch!
- Let them cool on the pan for a few minutes before transferring—to helps the cookies hold their shape since they’re soft right out of the oven.
Soft Pumpkin S’mores Cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup miniature marshmallows
- 8 graham crackers crushed
- Orange food coloring optional
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until smooth.
- Add in the pumpkin puree, egg, and vanilla. If you want a brighter orange color, you can add a drop or two of food coloring.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Crush the graham crackers in a storage bag, then fold them into the dough along with the chocolate chips and mini marshmallows.
- Scoop the dough onto your baking sheet using a 2-inch cookie scoop.
- Bake for 12–14 minutes, or until the edges are set. Let them cool for a few minutes before transferring to a wire rack.
Check Out More S’mores Recipe Ideas!
Toasted Marshmallow S’mores Cupcakes
