If you ask me, s’mores cookies are a genius invention.

These fall-inspired treats combine everything we love about campfire s’mores with the cozy flavors of pumpkin season. Soft pumpkin cookies loaded with chocolate chips pair with gooey marshmallows and crunchy graham cracker pieces.

They’re baked until the edges are just set and the marshmallows get golden and melty on top. Each bite gives you that classic s’mores taste with a hint of warm pumpkin spice.

It’s a crowd-pleasing cookie that brings the campfire indoors, perfect for autumn gatherings or any time you’re craving something sweet and comforting.

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Why You’ll Love These Pumpkin S’mores Cookies

Quick and easy baking – These cookies come together in under 30 minutes, making them perfect for when you need a sweet treat fast or want to bake with the kids on a weekend afternoon.
Perfect fall flavors – The combination of pumpkin spice and classic s’mores creates the best of both worlds – cozy autumn vibes with that nostalgic campfire taste we all love.
Fun twist on classics – Instead of choosing between pumpkin cookies or s’mores, you get both in one delicious bite that’s sure to impress at any fall gathering or bake sale.
Soft and chewy texture – The pumpkin puree keeps these cookies incredibly moist and tender, while the marshmallows add those gooey pockets that make every bite exciting.
Simple pantry ingredients – Most of these ingredients are probably already in your kitchen, and the ones you might need to grab are easy to find at any grocery store.

What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sweeteners added, which will throw off your cookie recipe. Look for canned pumpkin puree in the baking aisle, and brands like Libby’s are reliable choices that work well in baking. If you have leftover pumpkin puree after making your cookies, it keeps in the fridge for about a week or can be frozen for later use. Make sure to give the can a good stir before measuring, as the puree can sometimes separate a bit.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

Pumpkin puree: If you’re out of pumpkin puree, you can use the same amount of sweet potato puree or butternut squash puree. Just make sure it’s plain puree, not pie filling with added spices.
Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger. You can also just use 1 teaspoon of cinnamon if that’s all you have.
Brown sugar: You can substitute with all granulated sugar (use 1 cup total), but you’ll lose some of that rich molasses flavor that makes these cookies so good.
Unsalted butter: Salted butter works fine – just reduce the added salt to ¼ teaspoon. You can also use softened coconut oil, but let the cookies chill longer before baking.
Graham crackers: Crushed digestive biscuits, vanilla wafers, or even crushed gingersnaps can work as substitutes. The key is getting that crunchy texture contrast.
Mini marshmallows: Regular marshmallows cut into small pieces work just as well. You can also use marshmallow bits if you can find them at the store.

Watch Out for These Mistakes While Baking

The biggest mistake with pumpkin cookies is adding too much pumpkin puree, which can make your cookies spread too much and turn out cake-like instead of chewy – make sure to measure exactly and don’t substitute canned pumpkin pie filling for plain pumpkin puree.

Another common error is adding the marshmallows and graham cracker pieces too early in the mixing process, as they can break down and create a gummy texture – fold them in gently at the very end with the chocolate chips.

To prevent your cookies from becoming flat pancakes, chill your dough for at least 30 minutes before baking, and avoid overbaking since pumpkin cookies continue cooking on the hot pan even after you remove them from the oven.

For the best s’mores effect, press a few extra mini marshmallows and graham cracker pieces on top of each cookie before baking, which gives you those perfect toasted marshmallow peaks that make these cookies special.

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What to Serve With Pumpkin S’mores Cookies?

These cookies are pretty much perfect on their own, but they pair amazingly with a tall glass of cold milk or a warm mug of hot chocolate for the full cozy fall experience. If you’re serving them at a party, try setting up a little dessert spread with some vanilla ice cream on the side – the creamy coolness is a nice contrast to all those sweet, spiced flavors. For something a bit more grown-up, these cookies go surprisingly well with a cup of coffee or even some spiced chai tea. You could also crumble a few over some pumpkin ice cream or use them as a fun topping for fall-themed milkshakes.

Storage Instructions

Keep Fresh: These pumpkin s’mores cookies stay soft and chewy when stored in an airtight container at room temperature for up to one week. I like to place a piece of bread in the container to help keep them extra soft. Just make sure they’re completely cooled before storing so the marshmallows don’t get sticky.

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. If freezing dough, you can bake them straight from frozen – just add an extra minute or two to the baking time.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored covered in the refrigerator. Let it come to room temperature for about 15 minutes before scooping and baking. This actually helps the flavors meld together and makes for even better cookies!

Preparation Time	10-15 minutes
Cooking Time	12-14 minutes
Total Time	22-29 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 4200-4700
Protein: 38-48 g
Fat: 200-230 g
Carbohydrates: 550-610 g

Ingredients

For the cookie dough:

1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1/2 cup pureed pumpkin
1 large 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

For the mix-ins:

1 cup semisweet chocolate chips
1 cup mini marshmallows
8 graham crackers, broken into small pieces
1 tsp orange gel coloring (optional)

For the toppings:

1/2 cup chocolate chips
Additional mini marshmallows
Extra crushed graham crackers

Step 1: Prepare Oven and Baking Sheet

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.

Step 2: Cream the Butter and Sugars

1 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar

In a large bowl, cream together the softened unsalted butter, packed brown sugar, and white sugar using a mixer or by hand until the mixture is light and fluffy.

This step aerates the batter and helps the cookies develop a tender texture.

Step 3: Add Wet Ingredients

1/2 cup pureed pumpkin
1 large egg
1 tsp vanilla extract
1 tsp orange gel coloring (optional)

Beat in the pureed pumpkin, large egg, and vanilla extract to the creamed mixture until well combined.

If using orange gel coloring for a festive touch, add it during this step.

Step 4: Combine Dry Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt

In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until thoroughly mixed.

This ensures even distribution of the leavening and spices.

Step 5: Mix Wet and Dry Ingredients

dry ingredients from Step 4
wet mixture from Step 3

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Avoid overmixing to ensure soft cookies.

Step 6: Fold in S’mores Mix-ins

1 cup semisweet chocolate chips
1 cup mini marshmallows
8 graham crackers, broken into small pieces

Gently fold in the semisweet chocolate chips, mini marshmallows, and broken graham cracker pieces into the dough with a spatula.

This incorporates the signature s’mores flavors throughout the cookies.

I like to save a few of each mix-in to press onto the tops of the cookies before baking for a prettier finish.

Step 7: Portion and Top Cookie Dough

cookie dough with mix-ins from Step 6
additional mini marshmallows
1/2 cup chocolate chips
extra crushed graham crackers

Using a small cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each.

Press a few additional mini marshmallows, chocolate chips, and/or crushed graham crackers onto the tops of each dough ball for an extra gooey, crunchy texture.

Step 8: Bake and Cool Cookies

Bake in the preheated oven for 12 to 14 minutes, until the edges are golden but the centers remain soft.

Allow the cookies to cool on the baking sheet for a few minutes to set before transferring to a wire rack to cool completely.

I like to enjoy a cookie while it’s still a little warm for maximum gooeyness!