With traces of autumn in the air, nothing feels more fitting than baking a batch of Toasted S’mores Pumpkin Cookies. These soft, spiced cookies are packed with melted chocolate and mini marshmallows, capturing the cozy essence of a campfire in a handheld treat. A quick chill of the dough before baking helps them bake up perfectly thick, making them a wonderful addition to any fall dessert platter.
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You’ll Adore These Easy Cookies
- Simple Ingredients – Uses mostly pantry staples with a cozy fall twist.
- Quick to Make – From mixing to baking in under 30 minutes.
- Unforgettable Flavor – Perfect blend of pumpkin spice and gooey s’mores goodness.
- Crowd-Pleasing – A guaranteed hit with both kids and adults at any gathering.
What You’ll Need for Toasted S’mores Pumpkin Cookies
For the cookies
- All-purpose flour – A staple for creating that perfect cookie texture.
- Baking soda – Helps the cookies rise just enough for a soft bite.
- Ground cinnamon – A warm spice that pairs beautifully with pumpkin.
- Salt – Balances the sweetness and enhances all the flavors.
- Unsalted butter – Softened at room temperature for easy creaming.
- Canned pumpkin puree – The star ingredient that makes these cookies uniquely festive.
- Granulated sugar – Adds just the right amount of sweetness.
- Light brown sugar – Brings a subtle caramel note to the dough.
- Egg – At room temperature to ensure everything blends smoothly.
- Vanilla extract – A must for depth and warmth in every bite.
For the mix-ins
- Graham cracker crumbs – About 8 full sheets crushed for that classic s’mores flavor.
- Semi-sweet chocolate chunks – Melty and rich, these make the cookies irresistible.
- Mini marshmallows – Toasted to perfection for that gooey s’mores touch.
Let’s Get Baking Together
I love how quickly these Toasted S’mores Pumpkin Cookies come together. You only need about 15 minutes to get everything ready, and they bake in just 14 minutes. In under 30 minutes total, you’ll have warm, spiced pumpkin cookies with gooey s’mores filling ready to enjoy. It’s the perfect easy fall dessert for when you’re craving something sweet but don’t want to spend all afternoon in the kitchen.
This recipe is ideal for a cozy weeknight treat or last-minute gathering. Since the dough comes together so quickly, you can easily whip up a batch while your favorite show is on. For more simple baking ideas, check out my pumpkin cookies collection.
Toasted S’mores Pumpkin Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter softened at room temperature
- 1/2 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs about 8 full sheets
- 1 1/2 cups semi-sweet chocolate chunks
- 1 1/2 cups mini marshmallows
Equipment
- electric mixer
- oven
- baking sheet
- spatula
Method
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until well combined and set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until the wet ingredients are fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain, being careful not to overmix the dough.
- Use a sturdy spatula to fold in the graham cracker crumbs, chocolate chunks, and mini marshmallows until they are evenly distributed throughout the cookie dough.
- Drop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 12 to 14 minutes, or until the edges are set and lightly golden and the tops look dry; the cookies will be soft but should not appear raw or wet in the center.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Thoughtful Tips for Special Diets
If you’re sugar conscious or looking for a low-sugar alternative, I’ve got you covered. I know how important it is to enjoy treats that align with your dietary needs without sacrificing flavor. For a diabetic-friendly version, you can swap the granulated and brown sugars with a natural sweetener like stevia. Just be sure to use a brand that measures 1:1 with sugar for best results. Another great tip is to slightly reduce the chocolate chunks and add a few nuts for extra texture and less sugar.
My Favorite Baking Secrets
Over the years, I’ve picked up a few tricks that make these cookies even more special. Here are my pro tips for the best Toasted S’mores Pumpkin Cookies:
- For a flavor twist, try adding a pinch of nutmeg or cloves to enhance the spiced pumpkin cookies with marshmallow goodness.
- If you need a diet tweak, use gluten-free flour and check that your graham crackers are gluten-free too.
- Chill the dough for 20 minutes before baking to prevent spreading and achieve that perfect soft Toasted S’mores Pumpkin Cookies texture.
- Store leftovers in an airtight container at room temperature to keep them fresh. They also freeze beautifully for up to a month!
For more inspiration on achieving soft and chewy texture in your baked goods, explore this helpful resource on achieving soft and chewy texture. And if you love pumpkin treats, don’t miss my pumpkin bread recipe.
A Little Nutrition Note from My Kitchen
While these are definitely a treat, it’s nice to know what you’re enjoying. Pumpkin adds a boost of Vitamin A, and using real ingredients means you’re avoiding processed shortcuts. These soft spiced cookies with gooey s’mores filling offer a comforting indulgence that’s perfect in moderation.
Each cookie provides a small amount of fiber from the pumpkin and graham crackers. For more on balanced eating, you might find this classic pumpkin s’mores combination insight helpful. And if you’re looking for other wholesome treats, try my pumpkin chocolate chip muffins or this snickerdoodle pumpkin bread.
Lighten Them Up If You’d Like
I totally get if you want to make these a bit lighter sometimes. For a lower-sugar version, you can reduce the chocolate chunks by half and use a sugar substitute. Applesauce can replace half the butter for less fat, though the texture will be cakier. If allergies are a concern, sunflower seed butter can stand in for regular butter in a pinch.
For more ideas on allergy-friendly baking, browse my cookies section. You might also love these pumpkin cupcakes for another easy fall dessert option.
How We Love to Serve These
There’s something so special about enjoying a warm cookie with a cup of tea on a crisp fall afternoon. I always think of my grandma’s kitchen when I make these—she loved anything with pumpkin and chocolate. These chewy pumpkin cookies with melty chocolate chunks are perfect with a glass of cold milk or a hot coffee.
For a festive touch, serve them alongside my pumpkin cheesecake at a fall gathering. They also pair wonderfully with a simple pumpkin spice latte for the ultimate cozy experience.
Avoid These Common Cookie Mistakes
Even the best bakers can have an off day, so here’s how to avoid common pitfalls. First, don’t use hot butter—it should be softened but not melted, or your cookies will spread too much. Secondly, measure your flour correctly by spooning it into the cup and leveling it off; packing it down leads to dry cookies. Lastly, don’t overbake them! They might look soft, but they firm up as they cool.
For more baking guidance, check out the history of s’mores to understand the classic combo. And if you need other recipe ideas, my pumpkin French toast casserole is another fall favorite. Remember, baking is about joy—so don’t stress if they’re not perfect!
Keeping Your Cookies Fresh
I always make a double batch because these disappear fast in my house. To store, place them in an airtight container at room temperature for up to 4 days. If you want to freeze them, layer between parchment paper in a freezer-safe bag—they’ll keep for about a month. I love having a few on hand for unexpected guests or a quick treat.
For more storage tips and recipes, explore my pumpkin chocolate chip bread. You might also enjoy these pumpkin cinnamon rolls for another cozy bake.
Give These Cozy Cookies a Try
I truly hope you love baking these Toasted S’mores Pumpkin Cookies as much as I do. There’s nothing like the smell of pumpkin and chocolate wafting through the kitchen on a fall day. Whether you’re making them for a party or just a quiet night in, they’re sure to bring a little warmth to your home.
If you’re looking for more inspiration, try my pumpkin-shaped meatloaf for a savory twist, or these pumpkin galette for something fancy yet simple. For a fun no-bake option, these pumpkin rice krispies are always a hit.
More Cozy Fall Recipes You’ll Adore
If you loved these cookies, here are a few more comforting recipes to try this season.
Pumpkin Cheesecake – Silky smooth and spiced perfectly for a luxurious dessert.Snickerdoodle Pumpkin Bread – A soft, cinnamon-swirled bread that’s ideal for breakfast.
Pumpkin Cinnamon Rolls – Gooey, spiced rolls topped with cream cheese frosting.
Pumpkin Chocolate Chip Muffins – Perfect for on-the-go mornings or lunchboxes.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
You can, but make sure it’s well-drained and pureed smoothly. Canned pumpkin is consistent and saves time, which is why I love it for this easy Toasted S’mores Pumpkin Cookies recipe.
How do I prevent the marshmallows from burning?
Keep an eye on them near the end of baking and rotate the tray if needed. The mini marshmallows toast quickly, so pulling them out when the edges are golden avoids over-browning.
Can I make these cookies ahead of time?
Absolutely! The dough balls freeze well for up to a month. Bake from frozen, adding a minute or two to the time. For more make-ahead tips, see my cookies guide.
Why are my cookies spreading too much?
This usually happens if the butter is too warm or the dough isn’t chilled. Make sure your ingredients are at room temp, not warm, and chill the dough briefly before baking.
