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    Home » Recipes » Cookies

    Pumpkin S'mores Cookies

    Modified: May 19, 2025 · Published: Aug 27, 2022 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    Pumpkin s'mores cookies with a bite taken out of it.

    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 are inspired by my all-time favorite s'mores cookie recipe.

    Looking for more pumpkin recipes? Then check out these: pumpkin spice banana bread, pumpkin donuts, and pumpkin fudge.

    Jump to:
    • Why You'll Love These Cookies
    • Ingredients Needed
    • How to Make Pumpkin S'mores Cookies
    • Storage Tips
    • Expert Baking Tips
    • Recipe FAQs
    • More Fall Cookie Recipes
    • 📖 Recipe
    Pumpkin cookies with a gooey marshmallow in the middle and white pumpkins surrounding them.

    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 fluffy pumpkin chocolate chip cookies), these are not.

    The trick is to blot out some of the canned pumpkin before adding it to the dough.

    If you happen to be a fan of chocolate like me, you'll also really like these easy chocolate s'mores cookies!

    Ingredients Needed

    Ingredients needed: flour, spices, sugar, butter, vanilla, baking soda, salt, corn starch, pumkpin puree, graham crackers, egg, marshmallows, chocolate chips, brown sugar.
    • All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips below).
    • 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.

    How to Make Pumpkin S'mores Cookies

    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.

    Wet ingredients in a large glass bowl.
    Wet ingredients combined in a glass bowl.

    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.

    Pumpkin s'mores cookie dough.
    Pumpkin cookie dough with graham cracker crumbs and chocolate chips.
    Cookie dough balls on a baking sheet.

    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.

    Storage Tips

    Keep any leftover cookies in an airtight container on the counter (at room temperature) for up to 7 days.

    Pumpkin chocolate chip cookies on a parchment lined cookie sheet.

    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!
    • Blotting Pumpkin: Do this to eliminate a cakey cookie. Measure out your pumpkin puree and place it in a bowl. Use a folded paper towel 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.

    Recipe FAQs

    How Do You Keep Marshmallows From Melting In Cookies?

    Use large marshmallows instead! The mini ones seem to melt way too quickly, causing them to ooze out in a very messy way.

    Do I Have To Blot The Pumpkin?

    You can skip this step if you'd like to have a more cakey cookie, but I recommend blotting it.

    What Size Cookie Scoop Should I Use?

    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.

    Soft and chewy pumpkin spice cookies.

    More Fall Cookie Recipes

    • Soft Pumpkin Chocolate Chip Cookies
    • Classic Snickerdoodle Cookies
    • Pumpkin Oatmeal Cookies
    • The Best S'mores Chocolate Chip Cookies

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    📖 Recipe

    Pumpkin S'mores Cookies

    Karissa Parrish
    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!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 cookies

    Equipment

    • Silicone Baking Mats
    • Baking Sheet
    • Mixing Bowls
    • Cookie Scoop

    Ingredients:
     
     

    • 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

    Instructions:
     

    • 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.

    Notes:

    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.

    Nutrition

    Serving: 1cookieCalories: 241kcalCarbohydrates: 37gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 18mgSodium: 139mgPotassium: 76mgFiber: 1gSugar: 21gVitamin A: 954IUVitamin C: 0.3mgCalcium: 23mgIron: 1mg
    US Customary - Metric
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    • Pistachio Chocolate Chip Cookies (No Chill)
    • Chocolate Peppermint Blossom Cookies
    • Pumpkin Cheesecake Cookies
    • Double Chocolate S'mores Cookies

    Comments

    1. Karissa Parrish says

      April 22, 2025 at 10:20 am

      5 stars
      These are a classic cookie to make every fall for me and my family.

      Reply
    5 from 7 votes (6 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

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