30-Minute Pumpkin S’mores Cookies: Pure Bliss!

Name: 30-Minute Pumpkin S'mores Cookies: Pure Bliss!
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 2 cups flour; 1/2 cup sugar; 1/2 cup brown sugar; 1/2 cup butter; 1 egg; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1 tsp vanilla extract; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup chocolate chips; 1 cup mini marshmallows; 1/2 cup graham cracker crumbs

Author: lia

Published: August 2, 2025

Updated: August 2, 2025

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Oh my gosh, you guys – I have to tell you about my latest baking obsession: Pumpkin S’mores Cookies! It’s like autumn and summer camp had the most delicious baby. I’ve been making these every weekend since I first tested the recipe – they disappear faster than I can say “just one more.”

What makes these cookies so magical? Picture this: soft pumpkin cookies spiced with cinnamon and nutmeg, stuffed with melty chocolate chips and gooey marshmallows, then topped with that classic graham cracker crunch. It’s all the cozy fall flavors you love smooshed together with everyone’s favorite campfire treat. And the best part? They come together in just 30 minutes flat – perfect for when that pumpkin spice craving hits hard. Trust me, your kitchen is going to smell incredible.

I originally created these because my kids kept begging for s’mores, but I wanted something more “fall” than our usual summer version. The first batch was such a hit that now my neighbors text me when they smell these baking. That’s how you know you’ve got a winner!

Table of Contents

Why You’ll Love These Pumpkin S’mores Cookies

These cookies aren’t just delicious – they’re downright addictive! Here’s why:

Perfect flavor mashup: All the cozy pumpkin spice vibes meet nostalgic s’mores goodness in every bite
Quick & easy: From bowl to oven in under 15 minutes – perfect for last-minute bake sales or pumpkin emergencies
Fall crowd-pleaser: Kids go crazy for the marshmallows, adults adore the sophisticated spice balance
Texture party: Soft cookie + melty chocolate + gooey marshmallow + crunchy graham topping = pure magic
Smells incredible: Your whole house will smell like autumn happiness while these bake

Seriously, what’s not to love? These might just become your new fall baking tradition!

Ingredients for Pumpkin S’mores Cookies

Here’s what you’ll need to make these heavenly cookies (measurements matter – I learned that the hard way!):

1 cup pumpkin puree (not pie filling – see notes!)
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar (pack it tight like you mean it)
1/2 cup unsalted butter, softened (leave it out for 30 minutes first)
1 large egg
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (I use semi-sweet but milk chocolate works too)
1 cup mini marshmallows
1/2 cup graham cracker crumbs (for that essential crunch!)

Ingredient Notes & Substitutions

Pumpkin puree vs pie filling: Big difference! Puree is just pumpkin, while pie filling has added sugars and spices. The texture is completely different – trust me, you want the puree here.

No butter? Vegan butter works great. Gluten-free? Swap in your favorite 1:1 GF flour blend. Egg-free? Try a flax egg (1 tbsp ground flax + 3 tbsp water). The marshmallows won’t be vegan though – sorry friends!

How to Make Pumpkin S’mores Cookies

Okay friends, let’s get baking! These pumpkin s’mores cookies come together so easily – even my kids can help make them (though they mostly just sneak chocolate chips). Here’s exactly how I do it:

Preheat that oven! Get it nice and toasty at 350°F (175°C). Line your baking sheets with parchment paper – trust me, this saves so much cleanup later.
Cream the dream team: In a big bowl, beat the softened butter with both sugars until it’s light and fluffy. This takes about 2 minutes with a mixer. Add the egg and vanilla, mixing until just combined.
Pumpkin power: Stir in that glorious pumpkin puree. The mixture might look a little curdled – don’t panic! It’ll come together when we add the dry ingredients.
Dry ingredients unite: In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Gradually add this to the wet ingredients, mixing just until no flour streaks remain.
Fun part alert! Gently fold in the chocolate chips and mini marshmallows. The dough will be thick and sticky – that’s perfect!
Scoop & crunch: Use a cookie scoop or tablespoon to drop dough onto prepared sheets. Sprinkle generously with graham cracker crumbs – this gives that authentic s’mores vibe!
Bake to perfection: 12-15 minutes is the sweet spot. The edges should be set but centers still slightly soft. They’ll firm up as they cool.
Resist temptation: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. I know it’s hard to wait!

Tips for Perfect Pumpkin S’mores Cookies

Don’t overmix! Stir just until ingredients combine – overworking makes tough cookies. Chill if sticky: 30 minutes in the fridge helps sticky dough hold its shape. Watch the clock: Pull cookies out when edges are golden but centers look underbaked – they’ll finish cooking on the sheet!

Variations for Pumpkin S’mores Cookies

Once you’ve mastered the classic version, try these fun twists! Nutty delight: Add 1/2 cup chopped pecans or walnuts for extra crunch. White chocolate dream: Swap semi-sweet chips for white chocolate – the contrast with pumpkin spice is heavenly. Caramel drizzle: After baking, zigzag warm caramel sauce over the tops. Spice it up: Add a pinch of cayenne for a sneaky kick that plays so nicely with the chocolate!

Storing and Reheating Pumpkin S’mores Cookies

These cookies stay surprisingly fresh! Store them in an airtight container at room temperature for up to 5 days (if they last that long). For that just-baked magic, pop them in a 300°F oven for 3-4 minutes to revive the gooey marshmallows. Want to freeze them? The dough balls keep beautifully for 2 months – just add a minute or two to the baking time when you’re ready.

Nutritional Information for Pumpkin S’mores Cookies

Just so you know what you’re biting into (not that it’ll stop you from eating three at once!): Each cookie has about 150 calories, 12g sugar, and 6g fat. Remember, these numbers are estimates – your exact ingredients might change things slightly. But hey, there’s pumpkin in there – that totally counts as a vegetable, right?

Frequently Asked Questions

I get so many questions about these pumpkin s’mores cookies – here are answers to the ones that pop up most often!

Can I freeze the dough? Absolutely! Scoop into balls first, then freeze on a tray before transferring to a bag. They’ll keep for 2 months – just add 1-2 minutes to the bake time when you’re ready.

Can I use fresh pumpkin? You can, but it’s tricky! Fresh pumpkin has more water – roast and drain it well first. Honestly, canned puree gives more consistent results (and saves you hours!).

How do I prevent marshmallows from burning? Three secrets: 1) Use mini marshmallows (they melt evenly), 2) Keep cookies toward the oven’s center rack, and 3) Don’t overbake! Those last two minutes are crucial.

Why did my cookies spread too much? Your butter was probably too soft – it should leave a slight indent when pressed, not feel greasy. Chilling the dough for 30 minutes fixes this too!

I live for your cookie photos and stories! Snap a pic of your pumpkin s’mores cookies and tag me on Instagram – I’ll feature my favorites. Did you try any fun variations? Spill the details in the comments below – your tips might help another baker crack the perfect cookie! You can find more delicious recipes on our Pinterest page.