These Pumpkin S’mores Cookies are gooey, cozy, and packed with fall flavor. Stuffed with chocolate, graham crackers, and marshmallows for the ultimate autumn treat.
If fall flavors and campfire treats had a baby, it would be these Pumpkin S’mores Cookies. Soft, gooey, and packed with cozy pumpkin spice, these cookies are filled with melty marshmallows, rich chocolate, and crunchy graham cracker pieces. They’re everything you love about classic s’mores, baked into the ultimate fall cookie.
Perfect for fall baking, holiday gatherings, or simply treating yourself on a crisp autumn day, these cookies are easy to make and guaranteed to impress. The secret? Browning the butter for a rich, nutty flavor that pairs beautifully with pumpkin and spice.
Ingredients Breakdown
- Butter: Browned to bring a toasty, caramel-like depth.
- Pumpkin puree: Adds moisture, natural sweetness, and seasonal flavor.
- Sugars: Brown and Granulated sugar for the perfect balance of sweetness and chew.
- Egg yolk: Helps bind the dough without making it cakey.
- Vanilla extract: Boosts the warm flavors in the dough.
- All-purpose flour: The base for soft, chewy cookies.
- Pumpkin spice : Cozy notes of cinnamon, nutmeg, and clove.
- Baking soda & baking powder: Ensure just the right rise and texture.
- Salt: Balances the sweetness.
- Chocolate chips: Melty, rich, and essential for s’mores flavor.
- Graham crackers: Adds crunch and classic campfire vibes.
- Large marshmallows: The gooey surprise inside every cookie.
Step-by-Step Instructions
- Brown the butter: Melt butter in a skillet over medium heat until golden and nutty, about 3–4 minutes. Cool slightly.
- Mix the dough: In a bowl, whisk browned butter with sugars. Add egg yolk, vanilla, and pumpkin puree. Stir in flour, pumpkin spice, baking soda, baking powder, and salt until just combined.
- Add mix-ins: Fold in chocolate chips and graham crackers.
- Shape the cookies: Scoop 8 large dough balls. Flatten each, wrap around a marshmallow, and seal tightly. Place seam side up on a lined baking sheet.
- Bake: At 350°F for 10–12 minutes, until edges are set and marshmallow begins to peek through.
- Cool & enjoy: Transfer to a wire rack—or eat warm for ultimate gooeyness.
Baking Tips
- Seal the marshmallows well to keep the gooey centers from spilling out.
- For extra flavor, sprinkle cookies with flaky sea salt before baking.
- These are best enjoyed warm, but you can reheat them for 10 seconds in the microwave to revive the gooey marshmallow center.
Why You’ll Love These Pumpkin S’mores Cookies
- Perfect blend of fall and campfire flavors.
- Rich, nutty browned butter base.
- Each cookie hides a gooey marshmallow surprise.
- A show-stopping treat for parties, bake sales, or cozy nights at home.
Final Thoughts
These Pumpkin S’mores Cookies are the ultimate fall treat—warm, gooey, and packed with seasonal flavor. Whether you’re baking for friends, family, or just because, they’re guaranteed to become a new favorite.
If you make this recipe, don’t forget to leave a comment and rating below. And for more cozy seasonal recipes, follow me on Instagram @thefarmstyle.
Pumpkin S’mores Cookies
These Pumpkin S’mores Cookies are gooey, cozy, and packed with fall flavor. Stuffed with chocolate, graham crackers, and marshmallows for the ultimate autumn treat.
Ingredients
- 1/2 cup Butter
- 1/2 cup Pumpkin Puree
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 large Egg yolk
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 tsp Pumpkin Spice
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Chocolate Chips
- 1/2 cup graham crackers crushed into large pieces
- 8 large marshmallows
Instructions
- Preheat your oven to 350°F.
- Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool for 5 minutes.
- In a large bowl, whisk together the browned butter, granulated sugar, and light brown sugar.
- Add in egg yolk, vanilla extract, and pumpkin puree.
- Add in all-purpose flour, pumpkin spice, baking soda, and salt until mostly combined.
- Fold in chocolate chips and graham crackers.
- Using a large cookie scoop out 8 equally sized cookie dough balls, flatten out each ball of dough and place a marshmallow in the center. Gently wrap the dough around the marshmallow ensuring there are no holes in the dough. Place seam side up onto the baking sheet.
- Bake for 10-12 minutes.
- Transfer cookies to a wire rack to cool and enjoy warm.
Nutrition
Calories: 405kcal | Carbohydrates: 63g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 381mg | Potassium: 126mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2771IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
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