These pumpkin s'mores cookies are soft, chewy, and makes for a perfect Fall dessert! They're filled with plenty of chocolate chips, graham crackers, and marshmallows!
These pumpkin cookies have both pumpkin puree and pumpkin pie spice in the cookie dough. Plus, they are a no chill cookie, so you can bake them right away!
Start off the pumpkin season right with these delicious cookies that feature all of the flavors of s'mores!
Why You'll Love These Cookies
- They're soft and chewy, not cakey.
- They have the best pumpkin flavor.
- Large marshmallows are used instead of mini marshmallows.
- The top of the cookies are bursting with ooey gooey marshmallows.
- All you need are mixing bowls; no hand mixer required!
All of my favorite fall flavors are inside of these cookies, more specifically, pumpkin! Unlike other pumpkin cookies that are usually cakey (like my pumpkin chocolate chip cookies), these are not.
The trick is to blot out some of the canned pumpkin before adding it to the dough.
Expert Baking Tips
- Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line them with silicone baking mats. You can also line each pan with parchment paper.
- Blotting Pumpkin: Do this to eliminate a cakey cookie. Measure out your pumpkin puree and place it in a bowl. Use a folded paper towl and press into the pumpkin repeatedly to extract the moisture. Do this at least 3 times, or until the amount of moisture on the paper towel is very minimal.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium-sized cookie scoop, specifically the #24 scoop.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips above).
- Corn Starch: Helps the cookies to be soft and tender.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Butter: Unsalted and melted butter is what you'll need.
- Pumpkin Puree: Not to be confused with pumpkin pie filling. They are not interchangeable.
- Chocolate Chips: I used semi-sweet, but you could also use milk, dark, or even chocolate chunks.
- Graham Crackers: Make sure that the graham cracker pieces have been crushed up.
- Marshmallows: Use large marshmallows that have been cut in half with scissors. Don't use mini marshmallows as they will melt too quickly in the oven.
Here are the step by step instructions on how to make these chewy pumpkin cookies.
Step 1: Butter. In a microwave-safe bowl, melt the butter. Set it aside and allow it to cool for at least 5 minutes.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, pumpkin spice, cinnamon, salt, and nutmeg. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, and sugar. Then mix in the egg, blotted pumpkin puree, and vanilla extract.
Step 4: Combine the ingredients. Use a silicone spatula (or wooden spoon) to fold in the flour mixture just until combined. Then fold in the chocolate chips and graham cracker crumbs.
Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Use your thumb to press into the dough and place half of a large marshmallow into it.
Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
Step 6: Bake. Place the cookie dough balls onto the prepared cookie sheet and bake for 10-14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack.
TIP! Add an extra piece of chocolate or graham cracker crumbs to the top of each cookie as they come out of the oven.
Keep any leftover cookies in an airtight container on the counter (at room temperature) for up to 7 days.
Frequently Asked Questions
Use large marshmallows instead! The mini ones seem to melt way too quickly, causing them to ooze out in a very messy way.
You can skip this step if you'd like to have a more cakey cookie, but I recommend blotting it.
I used a medium-sized cookie scoop (2.7 tablespoons) and don't recommend anything smaller or else the large marshmallow half won't fit.
It brings me so much joy to see you make my recipes. 🙂
More Cookie Recipes
Pumpkin S'mores Cookies
- Silicone Baking Mats
- Baking Sheet
- Mixing Bowls
- 2 ½ cups all-purpose flour
- 1 teaspoon corn starch
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup unsalted butter, melted
- 1 cup brown sugar
- ¼ cup sugar
- 1 large egg, room temperature
- ½ cup pumpkin puree, blotted (see note below)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 4 graham cracker sheets, crumbs (about ¾ cup)
- 10 large marshmallows, cut in half
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- Melt the butter and set aside to cool for at least 5 minutes.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and sugar. Then whisk in the egg, blotted pumpkin puree, and vanilla extract. Use a silicone spatula to fold in the flour mixture just until combined. Then fold in the chocolate chips and graham cracker crumbs.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Use your thumb to press into the dough and place half of a large marshmallow into it. Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
- Place the cookie dough balls onto the prepared baking pans. Bake for 10-14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.