Go Back

Pumpkin S'Mores Cookies

Pumpkin S'mores cookies with a chewy pumpkin-spiced dough, graham cracker crunch, and melted dark chocolate throughout. Mini marshmallows are baked on top for toasted, campfire-style finish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 egg
  • 1 tsp vanilla extract
Mix-ins
  • 1 cup graham cracker pieces, roughly broken
  • 0.75 cup dark chocolate chunks
  • 1 cup mini marshmallows (add half to dough, half pressed on top)

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and line baking sheets with parchment.
  2. Blot the pumpkin puree dry between paper towels to prevent excess moisture in the cookies.
Mix wet and dry
  1. Beat the softened butter, packed brown sugar, and granulated sugar until fluffy.
  2. Add the pumpkin puree, egg, and vanilla extract and beat until smooth and combined.
  3. Whisk the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt, then fold into the butter mixture until no dry streaks remain.
Add mix-ins and shape
  1. Fold in the graham cracker pieces, dark chocolate chunks, and half the mini marshmallows.
  2. Scoop the dough into 2-tablespoon rounds and press the remaining mini marshmallows onto the tops.
Bake and finish
  1. Bake for 10 to 12 minutes at 375F, until the edges look set.
  2. Broil for 60 seconds if desired, just until the marshmallow tops turn toasted.
  3. Cool on the pan for 5 minutes before moving the cookies.

Notes

Pro tip: blotting the pumpkin puree helps the cookies bake up thick instead of spreading. Store airtight at room temperature for up to 3 days, or refrigerate for up to 5 days; freeze baked cookies for up to 2 months. For a lighter option, swap in a 1:1 baking gluten-free all-purpose flour blend (texture may be slightly softer).