Pumpkin S’Mores Cookies Recipe

I’m so excited to share this Pumpkin S’Mores Cookies Recipe with you because it’s the perfect twist on two classic fall favorites—pumpkin spice and gooey s’mores. These cookies are cozy and soft, bursting with warm pumpkin pie spices, melty marshmallows, and rich chocolate chips, making them absolutely irresistible any time of year. Trust me, once you try these, they’ll become your go-to treat for a chilly afternoon or a fun weekend baking session with friends or family.

What I love most about this Pumpkin S’Mores Cookies Recipe is how the peanut butter adds a subtle creaminess that balances the sweetness without overpowering the pumpkin flavor. They bake up soft and chewy, with those toasted marshmallows nestled right inside, creating a magical camping-vibes experience right from your oven. Give this recipe a try when you want something special but still easy to throw together—you won’t regret it!

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Ingredients & Why They Work

The magic of this Pumpkin S’Mores Cookies Recipe lies in its perfectly balanced ingredients. Each one plays an important role—from moist pumpkin puree giving softness to peanut butter adding richness, combined with warm spices and the classic s’mores components.

• Creamy Peanut Butter: Adds a lovely nutty depth and keeps the cookies moist; I prefer natural creamy for a more pronounced flavor.
• Light Brown Sugar: Provides a subtle molasses note that pairs beautifully with pumpkin.
• Egg: Binds everything together and adds tenderness.
• Pumpkin Puree: Makes the cookies soft and imparts that fall favorite flavor without overpowering sweetness.
• Vanilla Extract: Enhances all the flavors and adds warmth.
• Flour: The base of the cookie structure; using all-purpose works best here.
• Pumpkin Pie Spice: This seasonal blend is essential for authentic pumpkin flavor with cinnamon, nutmeg, and cloves.
• Baking Soda: Gives gentle lift and helps with browning.
• Salt: Balances sweetness and enriches flavor.
• Mini Marshmallows: Key for s’mores vibes—they melt perfectly inside the cookie for gooey pockets.
• Semi-Sweet Chocolate Chips or Chunks: Classic s’mores element that adds sweet chocolate goodness throughout each bite.

Tweak to Your Taste

I love making this Pumpkin S’Mores Cookies Recipe my own depending on the mood or occasion. You can easily customize the spice level or swap out add-ins to fit your preferences or dietary needs — flexibility is the beauty of baking at home!

• Variation: Sometimes I swap peanut butter for almond butter for a slightly different nutty flavor, and it’s just as good.
• Spice Adjustment: Feel free to tweak the pumpkin pie spice blend—more cinnamon for sweetness or extra cloves for warmth.
• Dietary Modifications: Use gluten-free flour to make these cookies GF; I’ve tried it and they still come out great.
• Extra Gooeyness: Adding a marshmallow on top of each cookie before baking creates a melted, toasty cap that’s wonderful.

Step-by-Step: How I Make Pumpkin S’Mores Cookies Recipe

Step 1: Get Your Oven and Prep Ready

First things first, preheat your oven to 375° F and line a baking sheet with parchment paper. This prevents sticking and helps your cookies bake evenly, so they come out perfect every time. While the oven’s warming up, gather all your ingredients so you’re not scrambling mid-recipe.

Step 2: Mix Up the Wet Ingredients

In a large bowl, combine creamy peanut butter, light brown sugar, pumpkin puree, vanilla extract, and the egg. I like using a sturdy spatula or hand mixer here to make sure everything’s fully blended and smooth. You want a velvety mix that smells incredible—kind of like a fall hug!

Step 3: Whisk and Add the Dry Ingredients

In a separate bowl, whisk together your flour, pumpkin pie spice, baking soda, and salt. This step helps evenly distribute the spices and leavening. Then slowly add your dry mix into the wet ingredients, stirring gently but thoroughly until just combined—overmixing can make cookies tough, and you want soft, tender bites here.

Step 4: Fold in the Chocolate Chips and Marshmallows

Now the fun part! Gently fold in the semi-sweet chocolate chips for bursts of melty sweetness. For the mini marshmallows, I like placing 2–3 into my cookie scoop before scooping up the cookie batter, so they nestle on top but still get wrapped in dough. It’s the key to those gooey marshmallow pockets in every bite.

Step 5: Bake and Enjoy!

Place your cookie scoops spaced evenly on the baking sheet and sprinkle a few extra chocolate chips or chunks on top if you’re feeling extra indulgent. Bake for about 10–12 minutes until the edges are set but the centers are still soft. Let them cool for a bit—you’ll see the marshmallows puff up and get that perfect toasty touch as they cool. Then go ahead, grab one warm and dive in!

How to Serve Pumpkin S’Mores Cookies Recipe

Garnishes

I love sprinkling a few extra mini marshmallows and chocolate chunks on top right before baking for that extra melty look that impresses guests. A light dusting of cinnamon sugar post-bake also adds a lovely sparkle and subtle warmth—plus it looks adorable on the plate!

Side Dishes

These cookies are fantastic with a big mug of hot apple cider, pumpkin spice latte, or just a classic cold glass of milk. For a more indulgent dessert spread, add some whipped cream or vanilla ice cream to balance the rich flavors.

Creative Ways to Present

For a fun twist during parties, I’ve set up a s’mores cookie platter with little bowls of extra marshmallows and chocolate chips so guests can customize their treats. You can also sandwich two cookies together with a generous smear of peanut butter or cream cheese frosting for a cute, decadent cookie “s’more sandwich.”

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin S’Mores Cookies in an airtight container at room temperature, layered with parchment paper to keep the marshmallows from sticking. They typically stay soft and delicious for 3-4 days, though I bet they won’t last that long if you bake a full batch!

Freezing

If you want to save some for later, these cookies freeze wonderfully. I freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container after they’re firm. When you’re ready, thaw at room temp or gently warm in the oven for a fresh-baked feel.

Reheating

To bring back that fresh-from-the-oven warmth, pop a cookie or two in the microwave for about 10 seconds or heat them for a few minutes in a 325°F oven. This makes the marshmallows gooey again and enhances the melted chocolate, perfect for an indulgent treat.

FAQs

Final Thoughts

This Pumpkin S’Mores Cookies Recipe is truly one of my favorite seasonal treats that’s both nostalgic and fresh at the same time. Baking these feels like a cozy hug from the inside out, and sharing them makes any gathering instantly warmer. I hope you enjoy making and eating these just as much as I do—I’d recommend grabbing your baking tools and trying it out this weekend. You might just find your newest fall obsession!

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