Go Back

Pumpkin S'Mores Cookies

Pumpkin S'mores Cookies are chewy, pumpkin-spiced drop cookies loaded with graham cracker pieces, dark chocolate chunks, and mini marshmallows. The marshmallows melt into gooey pockets, and a quick broil gives lightly toasted tops.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree blotted dry
  • 1 egg
  • 1 tsp vanilla extract
mix-ins
  • 1 cup graham cracker pieces roughly broken
  • 0.75 cup dark chocolate chunks
  • 1 cup mini marshmallows add half to dough, half pressed on top

Equipment

  • 1 sheet pan

Method
 

Prep & preheat
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release.
  2. Blot the pumpkin puree dry between paper towels to keep the cookie dough from becoming too wet.
Make the cookie dough
  1. Beat the softened butter with the brown sugar and granulated sugar until fluffy, then add the pumpkin puree, egg, and vanilla extract and mix until smooth.
  2. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together, then fold into the butter mixture until just combined.
Add mix-ins & shape
  1. Fold in the graham cracker pieces, dark chocolate chunks, and half the mini marshmallows.
  2. Scoop the dough into 2-tablespoon rounds and press the remaining mini marshmallows onto the tops.
Bake & finish
  1. Bake for 10 to 12 minutes at 375F until the edges look set.
  2. Broil for 60 seconds to toast the marshmallow tops if desired, watching closely to prevent burning.
  3. Cool the cookies on the baking sheet for 5 minutes before moving them.

Notes

For thicker cookies, chill the dough 10 minutes if your kitchen is warm, then scoop and bake. Store cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a dairy-free butter substitute of the same amount (the texture may be slightly softer).