Pumpkin S’mores Cookies Twist

Soft and chewy with just the right hint of pumpkin spice these Pumpkin Smores Cookies turn your favorite campfire treat into an autumn must-bake. The mix of gooey marshmallows puddling out of buttery pumpkin dough studded with melting chocolate and crisp graham bits makes them as magical on a weeknight as around a bonfire

I baked these when my youngest had friends over for Halloween and they vanished in what felt like seconds No one could believe how perfectly the marshmallows melted into the chocolate and the pumpkin flavor really shines

Ingredients

• All purpose flour: gives the cookies body and chew Choose a flour that feels fresh with no odor and store sealed
• Baking soda: lifts the cookies for a pillowy texture Be sure it is active and not expired
• Salt: balances sweetness A fine sea salt dissolves best
• Ground cinnamon and nutmeg: add the warm spiced signature of fall Use freshly ground for best potency
• Unsalted butter: melted and slightly cooled for richness Always start with real butter not spread
• Light brown sugar: makes the crumb moist and caramel flavored Pack it down in the cup for accuracy
• Granulated sugar: helps the cookies spread and crisp around the edges Choose the finest you have
• Canned pumpkin puree: not pie filling adds moisture and color Check that it contains just pumpkin
• Large egg yolk: lends richness and helps set the texture Use a very fresh egg for the brightest yolk
• Pure vanilla extract: deepens flavor Pure is worth it over imitation
• Semisweet chocolate chips or chunks: give gooey chocolate pockets Choose quality chocolate with at least 50 percent cocoa
• Mini marshmallows: for that classic smores gooeyness The fresher the better to get the softest melt
• Graham cracker pieces: add crunch and nostalgia Choose a crisp brand and break into bite size for even distribution

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit and let it fully heat Line two baking sheets with parchment paper to prevent sticking and make sure the cookies bake evenly and release cleanly

Mix the Dry Ingredients:

In a medium bowl carefully whisk together the flour baking soda salt cinnamon and nutmeg This helps distribute the rising agents and spices evenly so there are no pockets of flavor

Combine the Wet Ingredients:

In a large bowl whisk the melted butter brown sugar and granulated sugar until the mixture is glossy and smooth The sugar should dissolve almost completely to avoid any graininess in the finished cookies

Add Pumpkin Egg Yolk and Vanilla:

Stir the pumpkin puree egg yolk and vanilla into your wet mix Make sure the pumpkin is fully blended in so the dough stays uniform and there are no streaks

Incorporate the Dry Ingredients:

Use a spatula to gently fold the flour mix into your wet mix Move slowly until just combined Overmixing can make the cookies tough By this point the dough should look soft and slightly sticky

Fold in the Mix Ins:

Gently add chocolate chips mini marshmallows and graham cracker pieces Distribute evenly throughout so every scoop catches a little of each treat One trick I use is to save a few pieces to press on top before baking for a gooey finish

Scoop and Shape:

Drop heaping tablespoons of dough onto your lined baking sheets Space them about two inches apart as they will spread You can use a cookie scoop or two spoons for this step

Bake the Cookies:

Place in the center of your oven and bake for eleven to thirteen minutes Keep a close eye on them You want the edges set with the centers still looking a touch underbaked This keeps them soft and chewy

Cool the Cookies:

Let the cookies sit on the pan for five minutes so they set up a bit then carefully transfer to a wire rack to cool completely The marshmallows will be melty and soft so use a spatula if needed

Save

One of my favorite things about these cookies is how the graham crackers add a nostalgic crunch My family loves to sneak a warm cookie straight off the tray with hot cocoa It feels just like fall even if there is no campfire

Storage Tips

Store cookies in an airtight container at room temperature where they will stay soft and gooey for up to four days You can also pop them in the microwave for about eight seconds to rewarm and get the marshmallows melty again

Ingredient Substitutions

You can easily swap semisweet chocolate for milk or dark for a more robust or sweeter bite If you need dairy free use plant butter and allergy safe chocolate bars If you run out of grahams try digestive biscuits or even pretzel pieces for a salty twist

Serving Suggestions

Serve these cookies freshly baked when the marshmallow is gooey and chocolate is still melty They are perfect for autumn parties paired with apple cider or as a comforting dessert after pumpkin soup They also pack beautifully in school lunchboxes as a special treat

Cultural and Seasonal Context

These cookies nod to American campfire smores but mix in that classic canned pumpkin you see everywhere as soon as fall arrives This mashup is a celebration of the changing seasons and feels right at home at Halloween gatherings or Thanksgiving potlucks

Seasonal Adaptations

Add chopped pecans or walnuts in the winter for extra crunch Try using cinnamon graham crackers for extra spice Throw in a sprinkle of flaky salt after baking for a gourmet finish

Success Stories

I have brought these to countless school events and they are usually gone before I can get one for myself A neighbor told me she froze the dough scoops for weeks and baked them fresh for a weekend movie marathon with the grandkids It was the hit of the night

Freezer Meal Conversion

These cookies are incredibly freezer friendly Scoop the dough into balls place on a tray and freeze Once solid transfer to a bag and freeze for up to two months Bake straight from frozen just add an extra minute or two in the oven

Save

Make these Pumpkin Smores Cookies for your next fall gathering and watch them disappear The buttery, spiced dough and gooey center will win over anyone who tries them

Kitchen Guide

→ Can I use fresh pumpkin instead of canned purée?

Yes, you can substitute cooked and mashed fresh pumpkin for canned purée. Be sure it's well-drained for best texture.

→ How do I get extra gooey cookies?

For a gooier result, press a few marshmallows and chocolate chips onto the tops of the dough before baking.

→ Can the cookies be made ahead?

These cookies stay fresh for up to four days stored in an airtight container, making them perfect for advance prep.

→ Are there allergy-friendly swap options?

Try using dairy-free butter and chocolate, and gluten-free graham crackers if avoiding dairy or gluten. Always check labels for allergens.

→ What chocolate varieties work best?

Semisweet is classic, but milk or dark chocolate chips create great flavor options depending on your preference.

→ Can I freeze the dough?

Yes, scoop the dough onto sheets, freeze until firm, then store in a sealed bag. Bake from frozen, adding 1–2 minutes to the bake time.