So you’re craving something sweet, cozy, and gooey—but also can’t be bothered to bake anything too fancy, huh? Same. These Pumpkin S’mores Cookies are like the love child of fall and campfire nostalgia, and honestly, they deserve their own holiday. Imagine this: soft pumpkin-spiced cookies loaded with melty chocolate chunks, golden marshmallows, and that classic graham cracker crunch. Yep, we’re going there.
These cookies are basically the edible equivalent of a warm blanket and a Hallmark movie—except way more exciting and with fewer awkward plot twists.
Why This Recipe is Awesome
Let’s be real—most cookie recipes claim to be “the best.” But these? They actually deliver. Here’s why:
- It’s idiot-proof. Seriously, even I didn’t mess it up, and I once burned water (don’t ask).
- Pumpkin + S’mores = Heaven. It’s a match made in dessert paradise. You get the fall flavor and the campfire vibe in one bite.
- Soft, chewy, gooey perfection. The texture is everything—crisp on the outside, soft in the center, and that marshmallow pull… chef’s kiss.
- Minimal effort, maximum wow factor. No complicated steps, no chilling overnight, no weird ingredients that sound like a chemistry experiment.
Basically, if you can stir stuff in a bowl, you can make these cookies.
Ingredients You’ll Need
Grab your mixing bowl and channel your inner dessert wizard. Here’s your lineup:
- 1 cup pumpkin puree (not pumpkin pie filling, unless you like chaos)
- 1 cup brown sugar (because caramel flavor makes everything better)
- ½ cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 1 large egg yolk (because we’re classy like that)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg (optional, but go for it if you’re feeling fancy)
- ½ tsp salt
- 1 cup chocolate chunks (dark, milk, or whatever makes you happy)
- 1 cup mini marshmallows
- ½ cup crushed graham crackers
Optional: a sprinkle of flaky sea salt on top for that Instagram-worthy finish.
1. Preheat your oven
Set your oven to 350°F (175°C). Don’t skip this, or you’ll end up waiting forever for your cookies to bake evenly.
2. Mix the wet stuff
In a large bowl, whisk together your pumpkin puree, melted butter, sugars, egg yolk, and vanilla extract. The goal? A smooth, dreamy orange mix that smells like autumn and happiness.
3. Add the dry squad
Toss in flour, baking soda, cinnamon, nutmeg, and salt. Stir until everything looks like cookie dough and you start questioning if you really need to bake it (yes, bake it—don’t risk salmonella for love).
4. Fold in the fun stuff
Mix in the chocolate chunks, marshmallows, and graham cracker bits. You’ll probably want to eat a spoonful at this point. Go ahead—I won’t tell.
5. Scoop and drop
Line a baking sheet with parchment paper and drop spoonfuls of dough a couple inches apart. These babies spread a little, so give them space to breathe.
6. Bake to perfection
Bake for 10–12 minutes, or until the edges are golden and the centers are just set. The marshmallows should be toasty and gooey.
7. Cool… if you can
Let them rest on the pan for a few minutes before transferring to a rack. Or just grab one while it’s still warm—no judgment here.
Common Mistakes to Avoid
Because yes, even cookies have drama:
- Skipping the parchment paper. Big mistake. Huge. Your cookies will stick, and your soul will cry.
- Overbaking. The trick is to pull them out just when they look slightly underdone. They’ll finish cooking on the sheet. Trust the process.
- Using pumpkin pie filling. No. Just no. That stuff has spices and sugar already—it’ll throw off the balance.
- Not spacing them out. Unless you’re into one giant cookie blob (which, honestly, isn’t the worst thing in the world).
Alternatives & Substitutions
- Butter substitute: Coconut oil works in a pinch, but expect a slightly different flavor—more tropical, less “campfire in October.”
- Gluten-free version: Swap in a 1:1 gluten-free flour blend. The texture stays pretty great.
- Chocolate swap: Not a fan of dark chocolate? Use milk or white chocolate. Or mix all three if you like chaos (I do).
- No marshmallows? Try a dollop of marshmallow fluff swirled in before baking—it’s messy, but oh-so-worth it.
- Pumpkin hater (how dare you)? Sub in mashed sweet potato or even banana for a twist.
Basically, make it yours. These cookies are flexible—like yoga, but delicious.
FAQs
Can I make the dough ahead of time?
Totally. Just chill it for up to 24 hours. FYI, the longer it chills, the thicker your cookies will be.
Can I freeze the dough?
Yup! Scoop it into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen—add 1–2 minutes to the baking time.
Do I have to use real butter?
Technically, no. But why hurt your soul like that? Butter = flavor = happiness.
My marshmallows disappeared! What gives?
They melt fast if you mix them too early or use mini-mini ones. Try pressing a few extras on top before baking for that perfect gooey look.
Can I make these vegan?
Yep—swap butter for vegan butter and egg yolk for 1 tbsp flaxseed + 3 tbsp water (let it sit for 5 minutes).
Why do my cookies look weirdly puffy?
Probably too much flour. Spoon and level your flour—don’t scoop it straight from the bag unless you enjoy cookie bricks.
How long do they stay fresh?
3–4 days in an airtight container… if they last that long. Mine disappeared in, like, 12 hours.
Final Thoughts
There you have it—Pumpkin S’mores Cookies that are gooey, chewy, and ridiculously addictive. They taste like a campfire party hosted by fall itself. Whether you’re baking for friends, family, or just to treat yourself after surviving another Monday, these cookies will deliver instant joy.
