Go Back

Pumpkin S'Mores Cookies

Pumpkin s'mores cookies with pumpkin-spiced cookie dough, graham cracker pieces, chocolate chunks, and marshmallow tops. Baked until set with toasted marshmallow flavor from a quick broil finish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree blotted dry
  • 1 egg
  • 1 tsp vanilla extract
Mix-ins
  • 1 cup graham cracker pieces roughly broken
  • 0.75 cup dark chocolate chunks
  • 1 cup mini marshmallows add half to dough, half pressed on top

Equipment

  • 1 sheet pan

Method
 

Prep the oven and baking sheets
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release.
Prepare the pumpkin puree
  1. Blot the pumpkin puree dry between paper towels to prevent the cookies from spreading too much.
Cream butter and sugars
  1. Beat the softened butter with the brown sugar and granulated sugar until fluffy, about 2–3 minutes.
Add pumpkin and flavor
  1. Beat in the pumpkin puree, egg, and vanilla extract until the mixture looks smooth and evenly colored.
Combine dry and wet
  1. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together, then fold into the butter mixture just until no dry streaks remain.
Fold in mix-ins
  1. Fold in the graham cracker pieces, chocolate chunks, and half of the mini marshmallows until distributed throughout.
Shape and top
  1. Scoop the dough into 2-tablespoon rounds and press the remaining mini marshmallows onto the tops so they bake in place.
Bake and toast marshmallows
  1. Bake at 375°F for 10–12 minutes until the edges look set and the centers are just starting to firm up.
  2. If desired, broil for about 60 seconds to toast the marshmallow tops; watch closely for browning.
Cool
  1. Cool the cookies on the pan for 5 minutes so they set before moving.

Notes

For the best texture, blot the pumpkin puree really well before mixing—excess moisture leads to flatter cookies. Store airtight at room temperature up to 3 days. Freeze baked cookies up to 2 months (freeze on a tray, then bag); thaw at room temp and re-crisp 2–3 minutes in a 300°F oven if needed. For a reduced-sugar swap, replace 1/2 cup of the granulated sugar with an equal amount of light brown sugar or a sugar substitute that measures 1:1.