Save Pumpkin S’mores Cookies combine everything you love about autumn and campfire treats into one gooey bite. These soft cookies burst with pumpkin spice flavor and are loaded with pockets of melty chocolate toasted marshmallows and classic graham cracker crunch. If fall has a signature cookie aroma this is it quick to whip up and a surefire crowd-pleaser for dessert lovers of all ages.
My first batch disappeared before they cooled. Every October they’re requested for bake sales and movie nights the flavor and texture are always a hit.
Ingredients
- All-purpose flour: Gives the cookies structure and softness. Choose unbleached for a hearty crumb
- Baking soda: Ensures gentle spreading and rise. Always check yours is fresh for best results
- Salt: Enhances sweetness and balances the rich flavors. Use fine sea salt for even distribution
- Ground cinnamon: Brings warmth and cozy spice. Opt for Ceylon if you prefer mellow flavor
- Ground nutmeg: Deepens that autumn aroma. Freshly grated packs superior punch
- Unsalted butter: Adds richness and chewy tenderness. Melt gently so it stays smooth
- Light brown sugar: Provides extra moisture and caramel notes. Pack the cup firmly for accuracy
- Granulated sugar: Helps with crisp edges and balance. Pure cane sugar will offer the cleanest sweetness
- Canned pumpkin purée: For lasting moisture and pumpkin flavor. Use pure pumpkin not pie filling
- Large egg yolk: Makes cookies tender and chewy. Fresh eggs are always best for baking
- Pure vanilla extract: Adds depth and rounds out the pumpkin. Quality vanilla lifts all flavors
- Semisweet chocolate chips or chunks: Melt best and balance the sweet dough. Choose high-quality for rich pools of chocolate
- Mini marshmallows: Create that classic s’mores gooeyness. Look for ones with no additives that can caramelize beautifully
- Graham cracker pieces: Give crunch and authentic graham taste. Break by hand for uneven texture
Instructions
- Preheat and Prep:
- Set your oven to 350°F and line two baking sheets with parchment for easy cleanup and even baking
- Mix Dry Ingredients:
- In a medium bowl whisk together flour baking soda salt cinnamon and nutmeg for at least thirty seconds until even. This ensures no spice or leavening clumps in your cookies
- Blend Wet Ingredients:
- In a large bowl stir melted butter brown sugar and granulated sugar very well until glossy and slightly thickened. This makes for a uniform chewy cookie
- Add Pumpkin Blend:
- Whisk pumpkin purée egg yolk and vanilla into the sugar mixture until fully combined with no streaks remaining. This step is key to distributing pumpkin flavor
- Combine Wet and Dry:
- Fold the dry ingredients into the wet slowly using a spatula. Mix only until just incorporated overmixing leads to dense cookies
- Fold in Mix-Ins:
- Gently fold in chocolate chips mini marshmallows graham cracker chunks. Ensure every scoop of dough gets a mix of all three
- Scoop the Dough:
- Use heaping tablespoons or a medium cookie scoop to drop dough on prepared sheets about two inches apart. This keeps cookies from crowding
- Bake:
- Put trays in the oven for eleven to thirteen minutes. Watch for edges set and centers that look slightly underbaked they’ll finish cooking as they cool
- Cool:
- Let cookies rest on baking sheets for five minutes for them to firm before transferring with a spatula to a wire rack. Cool completely for best texture
Save The pumpkin purée is my secret ingredient for irresistible softness. I remember making these for my niece after a chilly autumn walk and she declared them the “best cookies ever” as marshmallow stretched from every bite.
Storage Tips
Store cookies in an airtight container at room temperature to keep them fresh and chewy for up to four days. If you want longer freshness add a slice of bread to the container to prevent drying. Cookies also stay soft if wrapped individually in plastic for lunchboxes.
Ingredient Substitutions
You can use dark or milk chocolate chips instead of semisweet depending on your preference. Gluten-free flour works if you need to avoid wheat and vegan butter plus a flax egg make the recipe plant-based. Substitute graham crackers with digestive biscuits for a similar flavor if needed.
Serving Suggestions
These cookies taste delicious served slightly warm for maximum gooeyness with a mug of spiced cider or hot chocolate. Stack them for bake sales or wrap individually for party favors they shine in settings where comfort food rules the table.
Cultural and Seasonal Context
Pumpkin sweets have deep roots in American autumn traditions especially around Halloween and Thanksgiving. The s’mores combination is synonymous with summer camping but adding pumpkin brings the celebration into the fall months for harvest festivals and cozy evenings in.
Seasonal Adaptations
Swap marshmallows for caramel bits for a fun twist Add a sprinkle of flaky sea salt before baking to heighten flavors Mix chopped pecans or walnuts in for added crunch and nuttiness
Success Stories
A friend tried these with her kids and they insisted on making it a new family holiday tradition. I have baked these for school cookie exchanges and not a single one came home they are always requested again.
Freezer Meal Conversion
To make ahead scoop dough onto trays and freeze until solid then store in freezer bags for up to two months. Bake straight from the freezer at the regular temperature adding two minutes to the bake time no need to thaw.
Save Bake a batch for your next fall gathering and watch these chewy pumpkin s’mores cookies become a seasonal favorite. They taste best enjoyed with loved ones in the crisp autumn air.
Recipe FAQ
- → What makes these pumpkin cookies soft?
Pumpkin purée and melted butter in the dough add moisture, resulting in a tender, soft texture.
- → Can I use other chocolate varieties?
Milk or dark chocolate chips work well instead of semisweet, depending on your sweetness preference.
- → Are these cookies vegetarian?
Yes, these treats use butter and egg yolk but are free from meat products; check marshmallows for gelatin if needed.
- → How should I store leftover cookies?
Store in an airtight container at room temperature for up to four days to preserve chewiness and freshness.
- → Can I freeze the dough for later baking?
Yes, shape and freeze dough balls; bake directly from frozen, allowing a few extra minutes for baking time.
- → What kitchen tools are required?
You’ll need mixing bowls, whisk, spatula, baking sheets, parchment paper, and a wire rack.