Okay, let’s chat about something truly magical: Pumpkin Smores Cookies! These aren’t just any cookies; they’re like a warm hug on a chilly autumn day, combining the best of fall flavors with the nostalgic fun of summer campfires. Seriously, imagine biting into a soft, chewy pumpkin cookie, only to discover a gooey marshmallow center and a hint of chocolate all tied together with a graham cracker crunch. Pure bliss, right?

I remember the first time I tried making these Pumpkin Smores Cookies. It was a complete disaster! The marshmallows melted everywhere, the cookies spread way too thin, and honestly, they looked like a hot mess. But, being the stubborn cook I am, I wasn’t about to give up. I tweaked the recipe, experimented with different baking times and temperatures, and finally, after several attempts, I nailed it. That “aha!” moment when I pulled those perfectly golden Pumpkin Smores Cookies out of the oven? Priceless!

These Pumpkin Smores Cookies have become a staple in my house, especially during the fall. Between school events, soccer practice, and everything else life throws our way, I need treats that are relatively quick and easy to make. And let me tell you, these Pumpkin Smores Cookies fit the bill perfectly. Plus, everyone loves them – even my pickiest eater devours them without complaint! My family loves it when I make these, and my kids always steal a cookie or two when they get the chance!

The secret, I think, is the combination of flavors and textures. The warm spices of pumpkin pie meet the sweet, gooey marshmallow and the slightly bitter dark chocolate, all balanced by the crispy graham cracker. It’s like a party in your mouth! If you are looking for a perfect fall dessert, you found the right recipe to try, and I can guarantee you won’t regret trying these amazing cookies!

Don’t be intimidated if you’re not a seasoned baker. This recipe is surprisingly simple, and I’m here to guide you every step of the way. Think of me as your personal baking coach, cheering you on and offering tips and tricks to make sure your Pumpkin Smores Cookies turn out perfectly. So, grab your apron, preheat your oven, and let’s get baking! You won’t regret it.

Ingredients for Pumpkin Smores Cookies

Here’s everything you’ll need to whip up a batch of these incredible Pumpkin Smores Cookies. I’ve included my go-to brands and some helpful tips to make your baking experience even smoother.

1 cup (2 sticks) unsalted butter, softened: I always use a high-quality butter for my Pumpkin Smores Cookies because I believe it makes a difference in the flavor.
1 cup granulated sugar: This adds the perfect amount of sweetness.
1 cup packed brown sugar: Brown sugar gives the cookies a lovely chewy texture and a hint of molasses flavor.
2 large eggs: Make sure your eggs are at room temperature. It helps them incorporate better into the batter.
1 teaspoon vanilla extract: I always use pure vanilla extract for the best flavor.
1 cup pumpkin puree: Not pumpkin pie filling! You want pure pumpkin for these Pumpkin Smores Cookies.
2 1/2 cups all-purpose flour: I always measure my flour carefully. Too much flour can make the cookies dry.
1 teaspoon baking soda: This helps the cookies rise and become nice and fluffy.
1 teaspoon ground cinnamon: Adds that warm, cozy fall flavor.
1/2 teaspoon ground nutmeg: Just a pinch of nutmeg enhances the pumpkin flavor.
1/4 teaspoon ground cloves: A little cloves goes a long way, adding depth and warmth.
1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
1 cup graham cracker crumbs: You can buy pre-made graham cracker crumbs, or crush your own.
1 cup semi-sweet chocolate chips: Feel free to use dark chocolate chips if you prefer a richer flavor.
1 (10-ounce) bag mini marshmallows: The star of the show! I always grab an extra bag, just in case.

When making these Pumpkin Smores Cookies, you can find good deals on pumpkin puree, cinnamon, and nutmeg around the holidays, so that’s a good time to stock up. Here’s a little trick I learned from my mom: To keep your brown sugar soft, store it in an airtight container with a slice of apple! She would make her famous cookies, and this trick would make the brown sugar perfect to add into the mix.

For cost-saving tips, consider making your own pumpkin puree! It’s surprisingly easy, and tastes so much better than the canned stuff. Just roast a pumpkin, scoop out the flesh, and puree it in a food processor. Leftover ingredients like flour, sugar, and spices should be stored in airtight containers in a cool, dry place. The marshmallows can stay in their original packaging, but make sure to seal them tightly to prevent them from drying out. You can always check out online stores for special deals and lower pricing, especially around fall for these Pumpkin Smores Cookies ingredients.

How to Make Pumpkin Smores Cookies – Step-by-Step

Alright, let’s get down to the nitty-gritty and make some Pumpkin Smores Cookies! I’ll walk you through each step, offering tips and tricks along the way. Don’t worry if you’re a baking newbie – this recipe is totally doable, and I’m here to help!

Preheat your oven to 375°F (190°C). While the oven is heating up, line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I use an electric mixer for this step, but you can also do it by hand with a wooden spoon. Just make sure the butter is nice and soft, otherwise you’ll end up with lumps.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next one. This will help create a smooth and even batter.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures that all the dry ingredients are evenly distributed throughout the batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough. Mix until the flour disappears into the wet mixture!
Stir in the pumpkin puree and graham cracker crumbs. Mix until everything is well combined. The batter should be thick and slightly sticky.
Fold in the chocolate chips. I like to use a rubber spatula for this step to avoid overmixing.
Drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading.
Bake for 8-10 minutes, or until the edges are golden brown. The centers will still look slightly soft, but they will firm up as they cool. In my kitchen, these Pumpkin Smores Cookies usually take about 9 minutes to bake, but it can vary depending on your oven.
Remove the baking sheet from the oven and immediately press a few mini marshmallows onto the top of each cookie. Gently press them into the dough so they stick.
Return the baking sheet to the oven and bake for another 2-3 minutes, or until the marshmallows are puffed and golden brown. Keep a close eye on them during this step, as the marshmallows can burn quickly!
Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent the marshmallows from sticking to the baking sheet.

While the Pumpkin Smores Cookies are cooling, I usually tidy up the kitchen or start prepping for dinner. I learned the hard way with Pumpkin Smores Cookies that using a cookie scoop helps ensure that all the cookies are the same size. This will help them bake evenly, and they’ll look more professional. One time I did not measure ingredients, and the cookies came out terrible! Don’t make the same mistake as me, and measure correctly!

Don’t worry if your Pumpkin Smores Cookies spread a little more than you expected. It’s perfectly normal! Just use a spatula to gently reshape them while they’re still warm. Your Pumpkin Smores Cookies should smell like warm pumpkin spice and toasted marshmallows. It’s the most amazing aroma, I’m telling you!

Serving Your Pumpkin Smores Cookies

Now for the best part: serving these delightful Pumpkin Smores Cookies! Here are some ways my family and friends enjoy them, plus some ideas for making them extra special.

The kids love our Pumpkin Smores Cookies when I pack them in their lunchboxes for a special treat. I also like to serve them warm with a scoop of vanilla ice cream for dessert. It’s like a pumpkin spice sundae! My husband enjoys them with a cup of coffee in the afternoon.

These Pumpkin Smores Cookies are perfect for fall gatherings, Halloween parties, or Thanksgiving dessert. They’re always a hit! I also like to make them for potlucks and bake sales. They’re easy to transport and everyone loves them.

Here are a few presentation tips I’ve discovered over the years:

Dust the cookies with powdered sugar for a festive touch.
Drizzle them with melted chocolate for an extra layer of indulgence.
Arrange them on a pretty platter with a few sprigs of rosemary or cranberries for a festive look.

If you have extra Pumpkin Smores Cookies (which is rare in my house!), store them in an airtight container at room temperature. They’ll stay fresh for up to 3 days. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag. They’ll keep for up to 2 months.

Here are a few seasonal variations I’ve tried:

Cranberry Pumpkin Smores Cookies: Add dried cranberries to the batter for a tart and festive twist.
Maple Pumpkin Smores Cookies: Use maple syrup instead of vanilla extract for a warm and cozy flavor.
Gingerbread Pumpkin Smores Cookies: Add ground ginger and molasses to the batter for a spicy and festive treat.

My friends always ask for this Pumpkin Smores Cookies recipe whenever I make them. I’ve even had people offer to pay me for a batch! They are that good! If you love this Pumpkin Smores Cookies, you’ll also enjoy easy cream cheese cookies, or if you want something with chocolate check out these chewy fudge cookies recipe!

Frequently Asked Questions

Got questions about making these Pumpkin Smores Cookies? Don’t worry, I’ve got answers! Here are some of the most common questions I get asked, along with my tried-and-true solutions.

Q: My cookies spread too thin. What did I do wrong?

A: This is a common problem. It could be that your butter was too soft, or that you overmixed the batter. Make sure your butter is softened, but not melted. Also, be careful not to overmix the batter. Just mix until the ingredients are combined. Another trick is to chill the dough for 30 minutes before baking. This will help the cookies hold their shape. Pumpkin Smores Cookies – A Classic Twist

Q: My marshmallows melted everywhere! How can I prevent this?

A: The key is to add the marshmallows during the last few minutes of baking. This will give them time to puff up and get golden brown, without melting all over the place. Also, make sure your oven temperature is accurate. If your oven is too hot, the marshmallows will melt too quickly.

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: No, pumpkin pie filling is already seasoned and sweetened, so it will throw off the flavor and texture of the cookies. You want to use pure pumpkin puree for this recipe.

Q: Can I make these cookies ahead of time?

A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature before baking. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days. Pumpkin S’mores Cookies | Stephanie’s Sweet Treats | Stephanie …

Q: Can I freeze these cookies?

A: Yes, you can freeze the baked cookies for up to 2 months. Just wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them at room temperature before serving. I always freeze my cookies, especially when I have made a lot.

Q: My cookies are too dry. What can I do?

A: This could be because you added too much flour. Make sure to measure your flour carefully, using a kitchen scale if possible. Also, be careful not to overbake the cookies. They should be soft and slightly underbaked in the center. You know what I do when my Pumpkin Smores Cookies are too dry? I make an icing to spread on top and this always does the trick!

Q: Can I use different types of chocolate chips?

A: Absolutely! Feel free to experiment with different types of chocolate chips, such as dark chocolate, milk chocolate, or white chocolate. You can also add chopped nuts, dried fruit, or other mix-ins to the batter. For more tips on using different chocolate chips, check out Pumpkin S’mores Cookies – Once Upon a Pumpkin for more information!

Final Thoughts on Pumpkin Smores Cookies

These Pumpkin Smores Cookies aren’t just a recipe; they’re a memory in the making. Every time I bake them, I’m reminded of fall festivals, cozy nights by the fireplace, and the joy of sharing delicious treats with the people I love. It’s a taste of pure happiness, and I hope it brings the same joy to your home.

Here are my Pumpkin Smores Cookies Pro Tips:

Don’t overbake! Slightly underbaked cookies are always better than dry, overbaked ones.
Use high-quality ingredients. It makes a difference in the flavor and texture of the cookies.
Get creative with toppings! Drizzle with melted chocolate, sprinkle with sea salt, or add a dollop of whipped cream.

As far as variations go, we’ve tried so many! My daughter loves the version with white chocolate chips and dried cranberries, while my son prefers the classic version with semi-sweet chocolate chips. My husband is a fan of the gingerbread version, especially around the holidays.

I truly hope you’ll give this recipe a try. Don’t be afraid to experiment and make it your own. Add your favorite spices, use different types of chocolate, or get creative with the toppings. The most important thing is to have fun and enjoy the process. Baking should be a joyful experience, not a stressful one.

So, go ahead, preheat your oven, and get ready to fill your kitchen with the irresistible aroma of Pumpkin Smores Cookies. I’m confident that these will become a new family favorite, just like they have in my house. Enjoy every bite! I hope that you enjoy these Pumpkin Smores Cookies and that they become a family favorite as well, just like they have in my home! And if you love the concept, why not try these chocolate smores cupcakes recipe!

Pumpkin Smores Cookies

Print Recipe

These Pumpkin S’mores Cookies combine the best flavors of fall with the gooey goodness of s’mores. Soft, chewy pumpkin cookies are loaded with chocolate chips and topped with toasted marshmallows for a delightful treat.

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 (10 oz) package marshmallows, cut in half

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Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
Bake for 8-10 minutes, or until the edges are lightly golden brown.
Remove from oven and immediately top each cookie with a marshmallow half, cut-side up.
Return to oven and bake for 1-2 minutes more, or until the marshmallows are puffed and lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra gooey treat, press a piece of graham cracker into the marshmallow topping while the cookies are still warm.