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Pumpkin S’mores Cookies: A Delicious Fall Treat

Pumpkin S'mores Cookies
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Soft pumpkin spice cookies stuffed with melty marshmallows and chocolate chunks, topped with a graham cracker crust for the ultimate s’mores-inspired fall treat. These cookies combine campfire nostalgia with cozy autumn flavors!

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup graham cracker crumbs (about 8 sheets)
  • 1 cup semi-sweet chocolate chunks
  • 1 1/2 cups mini marshmallows
  • Optional topping:
  • Extra graham cracker crumbs
  • Flaky sea salt

Instructions

  1. Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Dry ingredients: Whisk flour, baking soda, pumpkin spice, and salt in a bowl.
  3. Cream butter and sugars until fluffy (3 mins). Beat in pumpkin puree, egg, and vanilla.
  4. Combine: Gradually mix dry ingredients into wet ingredients until just combined.
  5. Fold in: Graham cracker crumbs and chocolate chunks (dough will be soft).
  6. Scoop: Use 2-tbsp cookie scoop. Press 3-4 mini marshmallows into each ball.
  7. Bake: 12-14 minutes until edges set but centers look slightly underdone.
  8. Top: Immediately press extra marshmallows and graham crumbs on hot cookies.
  9. Cool: Let rest on baking sheet 5 mins before transferring to wire rack.

Notes

  • Use fresh pumpkin puree (not pie filling) for best texture
  • Dough will be sticky – chill for 30 mins if too soft to handle
  • For gooey centers, slightly underbake
  • Store in airtight container with parchment between layers
  • Marshmallows will harden after 1 day – best served fresh

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-smores-cookies/

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