Pumpkim s’mores cookies I’m making these for the 3rd time this week

If you love classic s’mores but want a twist that feels more like autumn in a bite, these cookies have it all. They’re soft, chewy, and packed with fall flavors, making them a must-bake recipe this time of year.

Why I Can’t Stop Making These Cookies

• Ready in under 30 minutes, so they satisfy cravings fast.
• The pumpkin adds a tender texture and subtle spice, elevating the traditional s’mores combo.
• Easy to whip up with pantry staples plus seasonal ingredients you can find anywhere.
• Kid-friendly and perfect for lunchboxes or fall parties.
• Brings all the cozy, campfire nostalgia without needing a fire pit.

What Type of Pumpkin Should I Use?

For best flavor and moisture, use canned pumpkin puree labeled “100% pumpkin.” Avoid pumpkin pie filling since it contains added sugar and spices that can throw off the balance. If you want to use fresh pumpkin, roast a small sugar pumpkin until soft, then puree it until smooth. Let it cool before adding to your dough.

Do not use frozen pumpkin without thawing it completely, then drain any excess water and pat dry with paper towels. Otherwise, your dough could become too wet and affect texture.

Options for Ingredient Alternatives

• Butter can be swapped for coconut oil or vegetable oil; if using coconut oil, chill the dough for 30 minutes before baking to prevent spreading.
• Use semi-sweet, milk, or white chocolate chips based on your preference.
• Substitute whole milk with almond, oat, or soy milk for a dairy-free version.
• For extra depth, replace vanilla extract with maple or pumpkin spice extract.
• Instead of mini marshmallows, try marshmallow fluff folded in after baking for gooey pockets.

The Biggest Challenges While Baking

• Fold in the chocolate chips and marshmallows gently and last to keep them from melting into the batter too early.

• The butter should be softened, not melted, to ensure the right dough consistency.
• Avoid overmixing flour into the wet ingredients, or your cookies may turn tough.
• If dough feels dry or crumbly, add milk a tablespoon at a time until it holds together.
• Chill the dough for 30 minutes before baking to help cookies keep their shape and deepen flavor.

Storage & Freezing Instructions

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer freshness, place them in the fridge, wrapped tightly, where they’ll last about a week.

To freeze baked cookies, arrange them in a single layer on a baking sheet; freeze until firm, then stack with parchment paper between layers inside a freezer bag or container for up to 3 months.

For dough, shape into a log, wrap tightly in plastic, and freeze up to 2 months. Thaw in the fridge overnight before slicing and baking.

Estimated Nutrition

The whole batch makes about 24 cookies, totaling roughly 1800 calories, 90 grams of fat, 230 grams of carbs, and 18 grams of protein. Per cookie, that’s approximately 75 calories, 4 grams fat, 10 grams carbs, and less than 1 gram protein. These are treats best enjoyed in moderation!

Ingredients

• 1 cup canned pumpkin puree (240 ml)
• 1 cup unsalted butter, softened (225 g)
• 1 cup granulated sugar (200 g)
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 cups all-purpose flour (360 g)
• 1 cup semi-sweet chocolate chips (170 g)
• 1 cup mini marshmallows (about 50 g)
• 2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
3. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg.
5. Slowly add the dry ingredients to the wet mixture, stirring gently just until incorporated. Avoid overmixing.
6. Fold in the chocolate chips and mini marshmallows carefully to keep them evenly dispersed without breaking them up. If dough is crumbly, add milk one tablespoon at a time.
7. Using a cookie scoop or spoon, drop dough balls about 2 inches apart on your baking sheets. Bake for 12-14 minutes until edges are set but centers remain soft. Let cool on sheets for 5 minutes before transferring to wire racks.

Tips, Variations & Serving Ideas

• For extra toasty flavor, sprinkle a pinch of sea salt on top before baking.
• Swap chocolate chips for butterscotch or peanut butter chips for a fun twist.
• Add chopped toasted pecans or walnuts for crunch.
• Underbake by 1-2 minutes for melt-in-your-mouth gooey centers.
• Serve warm with a glass of milk or cozy chai latte.
• Store leftover dough logs in the freezer for quick future batches.
• Press a marshmallow or chocolate square into the center immediately after baking for a melty topping.

FAQs

Q: Can I use pumpkin pie spice instead of cinnamon and nutmeg?
A: Yes, 1 1/2 teaspoons of pumpkin pie spice can replace the individual spices for convenience.

Q: How do I keep marshmallows from burning in the oven?
A: Folding marshmallows in last and baking at 350°F helps them melt gently without burning; avoid broiling.

Q: Can I make these gluten-free?
A: Substitute the flour with an all-purpose gluten-free blend in a 1:1 ratio for similar results.

Save This for Later (Pinterest)

Love these pumpkin s’mores cookies as much as I do? Save this recipe on Pinterest so you can bake cozy fall treats anytime! Sharing is caring when it comes to seasonal sweets.