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Pumpkin S'mores Cookies

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These Pumpkin S’mores Cookies are soft and chewy, packed with gooey mini marshmallows and chocolate chips, and rolled in graham cracker crumbs. With cozy pumpkin spice and classic s’mores flavor, they’re the perfect fall cookie!

  • Author: Marisa Guerra
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 cookies

Ingredients

  • 240 grams (2 cups) all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 4 oz unsalted butter, softened
  • 213 grams (1 cup) light brown sugar
  • 1 egg yolk
  • 113 grams (1/2 cup) pumpkin puree
  • 53 grams (1/2 cup) ground graham crackers (about 4 whole graham crackers)
  • 22 grams (1/2 cup) mini marshmallows
  • 85 grams (1/2 cup) chocolate chips

Instructions

  1. Preheat oven to 350º F.
  2. Lay out several paper towels and place pumpkin puree on top. Place several paper towels over puree and gently press down to soak up excess moisture. Repeat until puree measures about ¼ cup. Set aside.
  3. Whisk the flour, baking soda, salt, and spices together in a large bowl and set aside.
  4. In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream together the butter and sugar on medium speed until light and fluffy. Scrape down the sides of the bowl.
  5. Add egg yolk and mix until combined.
  6. With the mixer on low, slowly add the flour mixture and pumpkin puree and mix just until combined, scraping down the sides of the bowl as needed.
  7. Stir in most of the marshmallows and chocolate chips, making sure to save the rest for the tops of the cookies.
  8. Place the bowl in the fridge to chill the dough for about 10 minutes.
  9. Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
  10. Add remaining marshmallows and chocolate chips to the tops of the cookies. Do your best to make sure the marshmallows stay as close to the tops of the cookies as possible. If they are on the bottoms or sides of the cookies they will melt.
  11. Roll each cookie in ground graham crackers. Place each cookie a few inches apart on a parchment lined baking.
  12. Bake for 15-16 minutes or until cookies are firm around the edges.
  13. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
  14. Enjoy!

Notes

  • Leftover cookies can be stored in an airtight container for several days. You can reheat them in the microwave for 10-15 seconds.
  • It's important you add the chocolate chips and marshmallows on top of the cookies before you roll them in the ground graham crackers so they stick.
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Find it online: https://marisabakes.com/2026/09/24/pumpkin-smores-cookies/