Incredibly Delicious 30-Minute Pumpkin S’mores Cookies Recipe

Nothing says fall like the warm, cozy smell of pumpkin spice wafting through the kitchen. But here’s the twist – we’re taking those classic autumn flavors and giving them a s’mores makeover with our Pumpkin S’mores Cookies! I stumbled upon this delicious mashup one chilly October evening when my kids begged for s’mores, but I wanted something with a seasonal twist. The result? Soft pumpkin cookies packed with gooey marshmallows, melty chocolate chips, and that irresistible graham cracker crunch. Now it’s our must-make treat every year when the leaves start changing. The blend of campfire nostalgia and pumpkin spice magic is just too good to resist!

Why You’ll Love These Pumpkin S’mores Cookies

Trust me, these cookies are about to become your new fall obsession. Here’s why:

• Easy as pie (but way tastier): Just mix, scoop, and bake—no fancy techniques needed. Perfect for when you’re craving homemade cookies but don’t want to spend all day in the kitchen.
• The ultimate flavor combo: Imagine your favorite pumpkin bread meeting classic s’mores. The warm spices play so nicely with the toasty graham cracker and melty chocolate.
• Texture heaven: Soft pumpkin cookie base with little pockets of gooey marshmallow and crispy edges—every bite is a happy surprise.
• Total crowd-pleaser: I’ve brought these to everything from PTA meetings to tailgates, and they disappear faster than you can say “autumn vibes.”

Seriously, one batch and you’ll be hooked. My kids start asking for them as soon as we unpack our fall decorations!

Ingredients for Pumpkin S’mores Cookies

Gather these goodies – I promise you probably have most in your pantry already! The key is using the right pumpkin (more on that below) and measuring carefully. Here’s what you’ll need:

• 1 cup pumpkin puree (not pumpkin pie filling – that’s presweetened and spiced)
• 1/2 cup granulated sugar + 1/2 cup packed brown sugar (dark brown gives extra molasses depth)
• 1/2 cup unsalted butter, softened (leave it out 30 minutes before baking)
• 1 large egg, room temperature (cold eggs can make the butter seize up)
• 1 tsp vanilla extract (the real stuff makes a difference!)
• 2 cups all-purpose flour (spooned & leveled – no packing the measuring cup)
• 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/2 tsp salt (this spice blend smells like autumn in a bowl)
• 1 cup graham cracker crumbs (about 8 full sheets crushed)
• 1 cup mini marshmallows (they melt perfectly into little pockets)
• 1/2 cup chocolate chips (I use semi-sweet, but milk chocolate works too)

Ingredient Notes & Substitutions

Pumpkin puree alert! That can of pumpkin pie filling will give you overly sweet, oddly spiced cookies. Look for 100% pure pumpkin in a can (Libby’s is my go-to). Fresh pumpkin? Roast and puree it first – but canned is easier and more consistent.

Graham crackers can be store-bought crumbs or crushed sheets (I whiz mine in the food processor). No grahams? Digestive biscuits or vanilla wafers work in a pinch. For dairy-free, swap the butter for plant-based sticks (not oil). And those marshmallows? Freeze them for 10 minutes before mixing to prevent complete meltdown in the oven!

How to Make Pumpkin S’mores Cookies

Alright, let’s get these pumpkin s’mores cookies in the oven! Follow these steps, and you’ll have a batch of autumn magic in no time. Don’t skip the chilling step – it makes all the difference.

1. Preheat that oven! Get it to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, you’ll thank me later when cleanup takes two seconds.
2. Cream the butter and sugars in a big bowl until fluffy – about 2 minutes with a mixer. It should look like pale, creamy clouds. This step builds the cookie’s structure, so don’t rush it!
3. Add the wet team: Beat in the pumpkin puree, egg, and vanilla until just combined. The batter might look a little curdled – totally normal with pumpkin.
4. Whisk the dry squad in another bowl: flour, baking soda, spices, and salt. Gradually mix this into the wet ingredients until just combined. Overmixing = tough cookies, and nobody wants that.
5. Fold in the fun stuff: Gently stir in graham cracker crumbs, mini marshmallows, and chocolate chips. The dough will be sticky – that’s perfect!
6. Chill for 20 minutes. I know, waiting is hard, but this prevents cookie pancakes. Use the time to clean up or sip some cider.
7. Scoop and space: Drop tablespoon-sized mounds 2 inches apart on baking sheets. They spread, so give them room to breathe.
8. Bake 12-15 minutes until edges are golden but centers still look slightly underdone. The cookies set as they cool, so resist overbaking!
9. Cool on the sheet 5 minutes before transferring to a rack. This stops them from falling apart when warm.

Pro Tips for Perfect Pumpkin S’mores Cookies

After burning a few batches (oops), here’s what I’ve learned:

• Freeze marshmallows first! Toss them in the freezer for 10 minutes before mixing to prevent total meltdown in the oven.
• Cookie spacing is key. These guys spread more than you’d think. Give them 2 inches of space, or you’ll get one giant cookie sheet (admittedly delicious, but not what we’re going for).
• Underbake slightly. Pull them out when edges are golden but centers look soft – they firm up perfectly as they cool.
• Rotate pans halfway. If baking two sheets at once, swap their positions midway for even browning. My oven’s always hotter in the back!

Follow these tricks, and you’ll get cookies with crisp edges, soft centers, and just the right amount of melty, messy s’mores goodness.

Storing and Freezing Pumpkin S’mores Cookies

These cookies disappear fast in my house, but if by some miracle you have leftovers, here’s how to keep them fresh. Airtight is the way to go – pop them in a container with a tight lid at room temperature for up to 5 days. The marshmallows might lose some goo, but they’ll still taste amazing. For longer storage, freeze them between sheets of parchment in a freezer bag. When that autumn craving hits, just thaw at room temp or give them a quick 10-second microwave zap for that fresh-from-the-oven feel!

Serving Suggestions for Pumpkin S’mores Cookies

These cookies practically beg to be served with something warm and cozy. My absolute favorite pairing? A steaming mug of spiced hot cocoa with extra marshmallows on top – double the s’mores fun! For grown-up gatherings, try them with pumpkin spice lattes or mulled cider. And if you’re feeling extra, sandwich a scoop of vanilla ice cream between two cookies for the ultimate fall ice cream sandwich!

Pumpkin S’mores Cookies Nutritional Information

Okay, let’s be real – we’re not eating these cookies for their health benefits! But if you’re curious, here’s the scoop per cookie (based on standard ingredients): about 120 calories, with 8g sugar, 5g fat (3g saturated), and 18g carbs. They’ve got 1g fiber and 2g protein too – not bad for such a decadent treat! Remember, these numbers can vary slightly depending on your exact ingredients.

Pumpkin S’mores Cookies FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about these pumpkin s’mores cookies:

Can I use fresh pumpkin instead of canned?
Absolutely! Roast a sugar pumpkin, scoop out the flesh, and puree it until smooth. Just make sure to drain any excess liquid – fresh pumpkin tends to be waterier than canned. Honestly though? I usually grab the can for convenience (and because my kids can never wait that long for cookies).

Why did my cookies turn out cakey instead of chewy?
Oof, been there! Usually means you measured the flour wrong (always spoon and level!) or overmixed the batter. Also, check your baking soda’s freshness – old leavener can mess with the texture. For extra chew, try replacing 1/4 cup flour with bread flour.

Can I make these without marshmallows?
Sure, but then they’re just pumpkin chocolate chip cookies (still delicious!). If you want that s’mores vibe without the sticky factor, try stirring in marshmallow bits instead of minis – they hold their shape better. Or go wild and press a big marshmallow into each cookie right after baking!

Help! My cookies spread into one giant blob.
First – deep breath. We’ve all made cookie pancakes. Next time: chill the dough longer (up to 1 hour if your kitchen’s warm), use cool butter (not melted), and make sure your baking soda isn’t expired. Oh, and don’t skip the parchment paper – it helps with sticking and even baking.

Can I freeze the dough for later?
You bet! Scoop the dough balls onto a tray, freeze solid, then transfer to a bag. When the craving hits, bake straight from frozen – just add 1-2 extra minutes. My freezer always has a stash for last-minute guests (or midnight snack emergencies).

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