Bookmark
These Pumpkin S’mores Cookies bring together the best flavors of fall in one soft, chewy treat. The warm spices of pumpkin combine with gooey marshmallows and rich chocolate to create cookies that are perfect for cool evenings, holiday gatherings, or anytime you want a sweet seasonal pickmeup.
I first made these cookies on a chilly October afternoon and now they are a favorite that friends request every fall. The combination of pumpkin and marshmallow is truly magic.
Ingredients
- Allpurpose flour: helps create a tender cookie base and should be measured carefully for the right texture
- Baking soda: gives the cookies a nice rise and lightness
- Salt: enhances all the other flavors and balances the sweetness
- Ground cinnamon: adds warmth and is essential for that familiar fall pumpkin spice flavor
- Ground nutmeg: rounds out the spice profile with a subtle earthiness
- Unsalted butter: melted brings richness and moisture use good quality butter for the best flavor
- Vanilla extract: rounds out the sweetness and adds depth pure vanilla is best
- Brown sugar: adds moisture and a hint of caramel flavor lightly packed is ideal
- Granulated sugar: balances the sweetness and helps with cookie structure
- Pumpkin puree: provides moisture tender crumb and pumpkin flavor use plain canned or fresh puree
- Chocolate chips: bring the classic S’mores chocolate element choose semi sweet for balance
- Mini marshmallows: melt beautifully on top giving that gooey texture
Instructions
- Sift dry ingredients:
- Whisk together flour baking soda salt cinnamon and nutmeg in a medium bowl until evenly combined ensuring spices are well distributed
- Mix wet ingredients:
- In a large bowl stir melted butter brown sugar granulated sugar pumpkin puree and vanilla extract until smooth and fully blended
- Combine wet and dry:
- Gradually add dry ingredients to wet mixture folding gently with a spatula just until combined to avoid over mixing which can make cookies tough
- Add chocolate chips:
- Fold chocolate chips evenly into the dough for bursts of melty chocolate in every bite
- Prepare baking sheet:
- Line a baking sheet with parchment paper to prevent sticking and ensure even baking
- Scoop dough on sheet:
- Drop spoonfuls of dough spaced evenly apart to allow for spreading without merging
- Top with marshmallows:
- Press mini marshmallows gently onto the top of each dough mound so they slightly adhere
- Bake cookies:
- Place the baking sheet in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius and bake for 12 to 15 minutes until cookies are set and marshmallows are lightly toasted and golden
- Cool and serve:
- Remove cookies from oven and let cool on baking sheet for a few minutes so they firm up slightly but stay soft inside then transfer to a wire rack if desired to cool fully or enjoy warm
My favorite ingredient here is the pumpkin puree because it adds moisture and subtle earthiness that balances the sweetness of the chocolate and marshmallows. I have fond memories baking these with my kids on crisp autumn weekends and sharing them with neighbors bundled up with cups of hot cider.
Storage tips
Store cooled cookies in an airtight container at room temperature for up to three days to keep them soft. For longer storage freeze baked cookies in a single layer on a tray first then transfer to a freezer bag for up to three months. Reheat cookies briefly in a warm oven or microwave to return soft texture and melty marshmallows.
Ingredient substitutions
If you do not have all purpose flour try a 1 to 1 glutenfree baking flour blend for similar results. Maple syrup or honey can replace some or all of the granulated sugar adding a natural sweetness and moist crumb. For dairyfree options substitute melted coconut oil for butter and choose dairyfree chocolate chips. Pumpkin pie spice can replace cinnamon and nutmeg for convenience but adjust quantity to taste.
Serving suggestions
Serve warm with a glass of cold milk for a classic pairing. Offer alongside hot coffee or spiced chai tea to complement the fall spices. Add a scoop of vanilla ice cream on top of warm cookies for a decadent dessert twist.
These Pumpkin S’mores Cookies are a cozy seasonal treat that bake up quickly and freeze well for easy sharing. Bake a batch to enjoy warm with milk or to give as a sweet fall gift.
Common Questions About Recipes
- → What spices enhance the pumpkin flavor?
Cinnamon and nutmeg complement the pumpkin, adding warmth and depth to the flavor profile.
- → How do marshmallows affect the cookie texture?
Toasted marshmallows create a gooey, melty texture that contrasts with the soft, chewy cookie base.
- → Can I substitute the chocolate chips?
Yes, dark or milk chocolate chips can be used depending on your preferred sweetness and richness.
- → What is the baking temperature and time?
Bake at 350°F (175°C) for 12-15 minutes until cookies are set and marshmallows lightly toasted.
- → How should the dough be portioned?
Drop spoonfuls of dough onto a lined baking sheet and top each with mini marshmallows before baking.