Pumpkin Smores Cookies

Pumpkin Smores Cookies started as my usual pumpkin cookie recipe, but I wanted to make them a little more fun for my neighbor’s potluck. Chocolate, marshmallows, graham cracker crumbs — they disappeared fast. I threw together leftover marshmallows, graham crackers, and chocolate chips with my pumpkin cookie dough. Everyone lost their minds over these cookies – even my picky ten-year-old nephew ate three!

Last weekend, I made them again for my book club and Sarah literally asked for the recipe before finishing her first bite. The gooey marshmallow centers create these incredible stretchy moments that make everyone giggle like kids around a campfire. They’re messy, they’re indulgent, and they’re absolutely worth the sticky fingers.

❤️ Why You’ll Love This Recipe

Look, I’ve made a LOT of pumpkin cookies in my day, and these beat them all. The marshmallow thing sounds weird until you bite into one and get that campfire flashback. My mom calls them “grown-up s’mores” and honestly, she’s not wrong. Plus, no campfire required – just your regular oven and about twenty minutes of your time.

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📝 Ingredient List

Pumpkin Cookie Dough (Makes ~20 Cookies):

• 2½ cups all-purpose flour
• 1 teaspoon corn starch (keeps them soft, not cakey)
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ¾ cup unsalted butter, melted and cooled
• 1 cup brown sugar (packed tight)
• ¼ cup granulated sugar
• 1 large egg (room temp if you remember)
• ½ cup canned pumpkin purée, blotted dry
• 1 teaspoon vanilla extract

Mix-Ins:

• 1 cup semi-sweet chocolate chips
• ¾ cup crushed graham crackers
• 10 large marshmallows, cut in half

No pumpkin pie spice? Mix ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon allspice, and a pinch of cloves. Works just as well.

🔍 Why These Ingredients Work

The corn starch keeps these cookies from turning into little pumpkin cakes – learned that the hard way after a few dense disasters. I always melt my butter because it makes the cookies chewier than the creamed butter method. Brown sugar adds moisture while white sugar helps with that perfect cookie texture.

Here’s the thing about blotting pumpkin – skip it and you’ll get soggy cookies that never quite set right. I learned this from my aunt who’s been making pumpkin everything since the 80s. Those big marshmallow halves? They create actual pockets of gooey goodness instead of just melting into nothing like the mini ones do.

Essential Tools and Equipment

• Two mixing bowls (one big, one medium)
• Wire whisk
• Measuring cups and spoons
• Cookie scoop or regular spoon
• Parchment paper
• Two baking sheets
• Paper towels for blotting
• Kitchen scissors for cutting marshmallows

👩🍳 How To Make Pumpkin Smores Cookies

1. Prep & Preheat

Get your oven going at 350°F and line those baking sheets with parchment. Don’t skip the parchment – these cookies can get a little sticky on the bottom.

2. Mix the Dry Ingredients

Whisk all your dry stuff together in a bowl. I usually do this first because it’s easy and gives me a sense of accomplishment before tackling the wet ingredients.

3. Create the Wet Mixture

Mix that cooled melted butter with both sugars until it looks smooth. Add your egg, the blotted pumpkin, and vanilla. Make sure that butter isn’t hot or you’ll scramble your egg – been there, done that.

4. Combine and Add the Magic

Fold in your dry ingredients gently. Don’t go crazy with the mixing here. Then stir in the chocolate chips and graham cracker pieces. The dough should look chunky and delicious.

5. Shape & Stuff

Scoop out about 2½ tablespoons of dough, press that marshmallow half right into the center, then wrap the dough around it. It’s messy work but so worth it. Space them out on your baking sheet.

6. Bake to Perfection

Bake for 10-14 minutes until the edges look set but the centers still seem slightly underdone. They’ll keep cooking on the hot pan, so don’t overdo it.

7. Cool and Enjoy

Let them sit on the baking sheet for 10 minutes. This is torture when they smell so good, but they need this time to firm up properly.

Tips from Well-Known Chefs

Sally McKenney (Sally’s Baking Addiction) always says: “The key to perfect cookies is not overbaking them. They should look slightly underdone when you take them out – they’ll finish cooking on the hot pan.”

❗ You Must Know

Blot that pumpkin puree! Seriously, don’t skip this step. I’ve made soggy cookies too many times because I was in a hurry. Just press it between some paper towels and get that excess moisture out.

Personal Secret: Right after these come out of the oven, I press an extra chocolate chip on top of each one. It makes them look like they came from a fancy bakery, and who doesn’t want that?

💡 Pro Tips & Cooking Hacks

Room temperature eggs mix better, but if you forget to take them out early, just put them in warm water for five minutes. I use kitchen shears to cut marshmallows because they don’t stick like they do to a knife. Lightly flour your hands when you’re stuffing the marshmallows – makes the whole process less messy.

Mistakes I’ve Made So You Don’t Have To:

• Don’t overbake these – they look underdone when perfect
• Mini marshmallows disappear completely, stick with the big ones cut in half
• Hot butter will cook your egg, learned that one the hard way
• Don’t skip the parchment paper, sticky bottoms are not cute

🎨 Flavor Variations & Suggestions

My sister adds chopped pecans to hers and they’re fantastic. I’ve tried white chocolate chips instead of regular ones – also a winner. If you want to get fancy, drizzle some melted chocolate on top after they cool.

For the spice lovers, add a tiny pinch of cayenne pepper to the dough. It sounds crazy but gives them this subtle warmth that people can’t quite identify. My neighbor swears by adding a tablespoon of maple syrup to the dough, but I haven’t tried that one yet.

⏲️ Make-Ahead Options

You can totally make these ahead! I scoop all the dough balls with their marshmallow centers and freeze them on a baking sheet. Once they’re frozen solid, I dump them in a freezer bag. They’ll keep for months, and you can bake them straight from frozen – same time, same temperature.

The finished cookies freeze great too. I wrap them individually and toss them in lunch boxes straight from the freezer. They thaw perfectly and taste just as good as fresh.

Recipe Notes & Baker’s Tips

The corn starch is what makes these cookies so soft and chewy instead of cake-like. If you don’t have any, you can use the same amount of flour, but they won’t be quite as tender.

I dust my marshmallows with a little flour before stuffing them into the dough – prevents them from sticking to everything. Some people cut them with a wet knife, but I find scissors work way better. Just rinse them off between cuts if they get too sticky.

🍽️ Serving Suggestions

These cookies are perfect with a glass of cold milk – the classic combo never fails. I also love them with hot coffee or apple cider. For dessert, try warming one up for about 10 seconds in the microwave and serving it with vanilla ice cream. The warm, gooey marshmallow center is absolutely divine.

They’re huge hits at fall parties and potlucks. I always bring extras because people inevitably want to take some home. Pack them in cute bags for gifts – everyone loves homemade treats.

🧊 How to Store Your Pumpkin S’mores Cookies

Keep these in an airtight container on your counter for up to a week. The marshmallows stay soft and gooey, which is exactly what we want. For longer storage, freeze them in a container for up to two months. Just let them thaw at room temperature for about 30 minutes before eating.

⚠️ Allergy Information

Contains: Gluten (flour), dairy (butter), eggs Marshmallows may contain gelatin (not vegetarian-friendly)

Substitutions:

• Gluten-free: Use a 1:1 gluten-free flour blend
• Dairy-free: Substitute vegan butter (like Earth Balance)
• Egg-free: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes)

❓ Questions I Get Asked A Lot

Can I use fresh pumpkin instead of canned?

Yes, but cook it first and really blot it dry. Fresh pumpkin has way more water than canned, so you’ll need to be extra careful about removing moisture.

Why are my cookies spreading too much?

Usually because the butter was too hot or you didn’t blot the pumpkin enough. Make sure that melted butter has cooled completely before mixing.

Can I make these smaller or bigger?

Sure! Just adjust your baking time. Smaller cookies will be done in 8-10 minutes, bigger ones might need 14-16 minutes.

The marshmallows keep leaking out – help!

Make sure you’re really sealing the dough around the marshmallow. If the dough is too sticky, flour your hands a bit while shaping.

Can I add other stuff to these?

Absolutely! Chopped nuts, different chocolate chips, even a drizzle of caramel after baking. Go wild!

These cookies have become my signature fall treat, and I hope they become yours too! There’s something about pulling a tray of these from the oven that just feels like home. The smell alone makes everyone gather in the kitchen asking when they’ll be ready.

💬 Made these cookies? I want to hear about it! Leave a comment below and let me know how they turned out. Did you try any fun variations? Any baking disasters? I love hearing from fellow bakers, and your feedback helps me make my recipes even better!