Thick and chewy, these Pumpkin S’mores Cookies taste just like the classic campfire treat with an autumn twist! Loaded with tons of semi-sweet chocolate chips, mini marshmallows, and traditional fall flavors; these are the perfect summer or fall dessert!
While it’s officially autumn, I’m not exactly ready to give up one of my favorite summertime past-times; campfire s’mores!
So, I look all the classic flavors of fall and combined it with the traditional flavors of s’mores to make one enticing baked treat. The base is my classic chocolate chip cookie. A simple recipe that produces a thick, chewy, and perfectly tender cookie. Then, I spiced it up by adding in rich creamy pumpkin puree and my homemade pumpkin pie spice. And finally, these wouldn’t be s’mores without some marshmallows that become perfectly gooey and toasted in the oven.
So, no matter what season you’re in, I guarantee you’ll adore these easy Pumpkin S’mores Cookies. With warm notes of autumn, sweet semi-chocolate and mini marshmallows, you can enjoy the tastes of the classic treat with a twist whenever you want!
pumpkin s’mores cookie ingredients
- unsalted butter
- sugar
- brown sugar
- vanilla extract
- pumpkin puree
- egg
- all-purpose flour
- salt
- baking powder
- baking soda
- pumpkin pie spice
- semi-sweet chocolate chips
- mini marshmallows
Butter: Be sure to use room temperature unsalted butter. The recipe includes salt so you don’t want your cookies to be too salty.
Brown sugar: I use dark brown sugar as I prefer the deep rich molasses flavor, however; feel free to use light if you prefer.
Flour: This recipe calls for all purpose flour. You can also substitute wheat flour. I have not tested with gluten free, almond, coconut, or cake flour. These alternative flours require different amounts so use with caution.
Pumpkin puree: Do not use pumpkin pie filling; use pumpkin puree. Whether using canned or fresh be sure to blot the pumpkin as directed in step 1.
Pumpkin pie spice: While using store bought pumpkin pie spice will work, I recommend making your own using my simple recipe. I find my special mix of cinnamon, ginger, nutmeg, clove, and all-spice gives these cookies an extra warmth that pairs extremely well with the sweet chocolate chips and marshmallows.
how to make pumpkin s’mores cookies
STEP ONE: Blot pumpkin until smooth. Set aside. In a large bowl, mix together the melted butter, brown sugar, and sugar in a medium bowl until smooth. Slowly add in vanilla and blotted pumpkin until combined. Set aside.
STEP TWO: In a large bowl, whisk dry ingredients. Slowly add dry ingredients to wet until combined. Fold in semi-sweet chocolate chips. Cover dough and allow to chill for a minimum of 30 minutes.
STEP THREE: Preheat oven 350°F. Line baking sheets with parchment paper or silicone mats. Remove dough from refrigerator.
STEP FOUR: Place 2-3 marshmallows into cookie scoop and then scoop out batter. Place cookie dough balls onto lined baking sheet, spacing about 3 inches apart. Bake for 12-15 minutes. Remove carefully with a spatula to a cooling wire rack. Let cool completely. Enjoy!
how to store
Store in an airtight storage container at room temperature for up to 5 days or in the fridge for up to 7 days.
can i freeze s’mores cookies?
Of course! Roll the dough into balls then freeze on a baking pan. Once frozen, move the dough balls to a freezer-safe storage container or Ziploc bag. Frozen dough can be kept for up to 3 months.
how do i get the marshmallows not to explode in my cookies?
Marshmallows can be difficult to work with when baking in the oven. As referenced in the recipe, I recommend placing 2-3 marshmallows into the cookie scoop and then scoop up the batter. You want them to be on the top of the batter but still mixed in with the cookie dough so they melt within the cookie.
However; if you would like that true gooey look of a s’more, feel free to add a few marshmallows to the top of the cookies when you have about 1-2 minutes left to bake. They will melt just enough to create that toasty-melted look of a traditionally campfire s’more!
bbq bakers tips and tricks
- Be sure to blot the pumpkin! Removing all excess water leads to a more chewier cookie.
- Do not overbake. These a soft chewy cookie and overbaking will cause them to become hard and crispy.
- These cookies are best when served warm straight from the oven. If you cannot enjoy from the oven, microwave for 10 seconds to achieve the same warm and gooey effect.
- Feel free to swamp plain white mini marshmallows with colorful minis for a pop of color or use full size for a more intense marshmallow taste.
- Feel free to swap the semi-sweet chocolate chips for milk chocolate chips, dark chocolate chips, or even peanut butter chips. You could also chop up mini-Hershey’s bars for a more intense chocolate flavor.
- Add in chopped up graham crackers, vanilla wafers, or biscotti for increased flavor and texture.
These Pumpkin S’mores Cookies are a fun twist on the classic chocolate chip cookie. Thick, perfectly spiced, and oh-so-easy to make these are the ideal summer OR autumn treat!
Click here for step by step story tutorial
other autumn desserts to try
Pumpkin Cookies with Maple Frosting
Pumpkin S’mores Cookies
Ingredients
- ½ cup unsalted butter 1 stick, melted
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree fresh (find recipe here) or canned
- 1 egg
- 1½ cups all-purpose Flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice find recipe here
- ½ cup semi-sweet chocolate chips
- ½ cup mini marshmallows
Instructions
- Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
- Whisk the flour, salt, baking powder, baking soda, and pumpkin pie spice together in a large bowl. Mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in ½ cup semi-sweet chocolate chips. Cover the dough and chill for 30 minutes or up to 3 days. Don't skip the chilling you won't regret it.
- Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Place 2-3 marshmallows into your cookie scoop and then scoop up the cookie batter. You want them to out on the top of the batter but still mixed in with the cookie dough. Portion out onto the baking sheet. I like to put the rolled cookie dough back into the refrigerator while I work on the remaining.
- Bake for 12-15 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven.
- The longer the cookies cool on a wired rack the more flavorful they become!
Notes
- Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. Place a paper towel in a bowl and scoop the pumpkin on top. See photo in the post for a visual. The less moisture the chewier the cookie. Do not use pumpkin pie filling.
- Pumpkin Pie Spice: You can use the following recipe for Pumpkin Pie Spice because homemade is always the best! Pumpkin Pie Spice
Nutrition
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