Soft Pumpkin S'mores Cookies

These pumpkin s'mores cookies combine the cozy warmth of pumpkin spice with the gooey charm of marshmallows and the crunch of graham crackers. They make a perfect treat when you want something soft, flavorful, and a little playful for fall or any time you crave a comforting sweet bite.

I first made these on a chilly night when I wanted a dessert that felt like a warm hug. They quickly became a favorite for sharing with friends and family during the season.

Ingredients

• Unsalted butter softened: helps create a tender, rich cookie base and controls sweetness
• Pumpkin puree: adds moisture and that signature autumn flavor use fresh or good quality canned
• Brown sugar: gives chewiness and depth while granulated sugar balances sweetness and texture
• All-purpose flour: provides structure spoon and level for accuracy
• Baking soda: ensures the cookies rise just enough without spreading too much
• Pumpkin pie spice: brings in warming notes of cinnamon, nutmeg, and clove—freshly ground is best if you can
• Salt: balances the sweetness and enhances all other flavors
• Chocolate chips: deliver melty pockets of chocolate choose semi-sweet for contrast
• Mini marshmallows: add gooey, soft bursts reminiscent of classic s'mores
• Graham crackers: broken into pieces bring a crunchy, slightly sweet texture and authentic s'mores flavor
• Orange food coloring: is optional but gives a fun fall-hued appearance making them festive

Instructions

Build The Base:

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ease cleanup. This lets the cookies bake evenly.

Cream Butter and Sugars:

In a large bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy. This step creates air pockets that help the cookies rise and improves texture.

Add Wet Ingredients:

Blend in the pumpkin puree, egg, and vanilla extract until smooth. If using, stir in the orange food coloring here for vibrant color.

Mix Dry Ingredients:

In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening and spices.

Combine Ingredients:

Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing or the cookies will be tough.

Fold In S'mores Goodies:

Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces so they are evenly scattered but the dough remains soft.

Shape Cookies:

Use a tablespoon or small cookie scoop to drop rounded portions of dough onto the baking sheet. Leave enough space between each cookie to allow spreading.

Top Cookies:

Press a few additional marshmallows, chocolate chips, or graham cracker pieces lightly onto the top of each cookie dough mound. This creates an inviting look and extra gooey pockets.

Bake:

Place the tray in the oven and bake for 12 to 14 minutes. The edges should turn golden while the centers stay soft for the best texture.

Cool:

Let the cookies cool on the baking sheet for several minutes so they set up a bit, then transfer them to a wire rack to cool completely and avoid sogginess.

Serve:

Enjoy them at room temperature. These cookies pair wonderfully with a cup of tea or hot chocolate.

What I love most about these cookies is how the pumpkin spice doesn't overpower but blends perfectly with the nostalgic s'mores flavors. Baking them always brings back warm memories of crisp autumn evenings around a fire with family and friends.

Storage Tips

Store these cookies in an airtight container at room temperature to keep them soft. If you prefer, layer parchment paper between cookies to prevent sticking. They will stay fresh for up to three days. For longer storage, freeze the dough balls before baking or freeze baked cookies, thawing them at room temperature when ready to eat.

Ingredient Swaps

If you do not have pumpkin pie spice, a simple mix of cinnamon and a pinch of ground ginger and nutmeg works well. You can substitute mini marshmallows with chopped regular marshmallows but expect gooier pockets. For graham crackers, digestive biscuits or a slightly sweet cracker work as alternatives, adding a similar crunch.

Serving Ideas

Serve alongside a warm spiced latte or a glass of cold milk for a comforting treat. These cookies also make a fun addition to dessert tables or picnic baskets during the cooler months.

These cookies capture the essence of fall with their perfect balance of spice and sweetness. Enjoy baking and sharing them with loved ones.

Frequently Asked Recipe Questions

→ What type of pumpkin puree should I use?

Use plain canned pumpkin puree without any added sugars or spices to ensure the best flavor and texture.

→ Can I substitute the mini marshmallows with regular ones?

Yes, regular marshmallows can be chopped into smaller pieces to evenly disperse throughout the dough.

→ How can I prevent the cookies from spreading too much while baking?

Chill the dough briefly before baking and avoid overmixing to maintain shape and texture.

→ Is it necessary to add the orange food coloring?

No, it’s optional and only adds a vibrant hue without affecting taste.

→ How should I store these cookies best?

Keep them in an airtight container at room temperature for up to three days to maintain softness.

→ Can I use a different type of flour?

All-purpose flour works best for structure, but experimenting with whole wheat may affect texture and rise.