So, Here’s the Story Behind My Pumpkin S’mores Cookies

Oh man, these pumpkin s’mores cookies. I have to laugh, because the first time I made them, I forgot to add the chocolate chunks until after I’d scooped the dough—so there were random pockets of surprise chocolate in the baked cookies. My kids thought it was hilarious; my partner was just happy I hadn’t burnt them (for once). Anyway, this recipe is now a fall tradition in our house. The kitchen smells like pumpkin spice and toasted marshmallow, which just feels like a warm jumper on a drizzly afternoon, you know? If you’re looking for a cookie that feels a bit like camping by a crackling fire, only without the actual dirt or, let’s be honest, bug bites, you’re in the right place.

Why You’ll Love This (No, Seriously)

I make these when the weather dips below ‘let’s open the windows’ and my crew starts asking for “something gooey.” They’re chewy, pillowy, and packed with just enough marshmallow to get stringy (but not so much that it turns into a hot mess in the oven). My family goes wild for these, especially when I let them help toss in the marshmallows—one for the bowl, one for their mouths! Oh, and if you’ve ever had a cookie recipe that’s too fussy about butter temperature, you’ll appreciate that this one’s pretty forgiving. I’m not above microwaving the butter to soften it; you do you.

What You’ll Need (And Some Things You Can Swap)

1 stick (115g) unsalted butter, softened (sometimes I just use salted and skip the extra salt—grandma would probably roll her eyes, but oh well)
½ cup packed brown sugar (light or dark, whatever’s in the cupboard)
¼ cup white sugar
½ cup pumpkin purée (NOT pumpkin pie filling—learned that the hard way)
1 large egg
1 teaspoon vanilla extract (I use a splash more; no one’s counting)
1 ½ cups all-purpose flour (I tried whole wheat once…eh. Wouldn’t recommend unless you like very dense cookies)
1 teaspoon baking soda
½ teaspoon salt (skip if your butter’s salted)
1 ¼ teaspoon pumpkin pie spice (just cinnamon works if you’re out, honestly)
½ cup milk chocolate chunks (or chips; dark chocolate is also fab if that’s your thing)
1 cup mini marshmallows (I’ve chopped up big ones in a pinch but, wow, is that sticky)
½ cup graham cracker pieces (if you’re in the UK, digestives are close enough)

How To Make These Cozy Fall Cookies

First, preheat your oven to 350°F (175°C). Line two baking trays with parchment. I always have a moment of panic trying to find the right size tray, but as long as it fits, you’re golden.
Cream your butter and sugars together—if you’ve got a stand mixer, great. If not, a big bowl and a wooden spoon plus some elbow grease works (and counts as an arm workout). Keep going until it all looks fluffy-ish.
Add in the pumpkin purée, egg, and vanilla. Mix it up. Don’t freak out if it looks a bit split or weird; it all comes together in the end. This is where I usually sneak a taste—for science.
In another bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Add the dry stuff to the wet in two goes, stirring until just combined. Don’t overthink it—some little flour streaks are fine.
Fold in the chocolate, marshmallows, and graham crackers. Try not to overmix, or the marshmallows will start to melt and you’ll get gooey hands. Which honestly isn’t the worst thing, but still.
Scoop out big spoonfuls (about two tablespoons each) onto your trays, leaving space for spreading. If you want them extra gooey, press a few more marshmallows on top.
Bake for 9–11 minutes. They’ll look slightly underdone and a bit puffy, but that’s perfect—let them sit on the tray to firm up for 5-10 minutes. (Resist the urge to move them early, trust me. Learned that one the sticky way.)

Notes from My Slightly Messy Kitchen

I once forgot the vanilla and, surprisingly, they still tasted fine. Not as fragrant, but it’s not a dealbreaker.
If the marshmallows ooze out and caramelize on the edges, that’s the piece everyone fights over—it’s the best bit!
The dough is soft, so don’t try to roll it into balls. Just scoop and plop. (That’s the technical term, I’m pretty sure.)

Variations I’ve Tried (and One That Was a Dud)

Swap the milk chocolate for dark or even white chocolate—each brings a different vibe. I’m partial to dark, honestly.
Add a handful of chopped pecans or walnuts if you like a bit of crunch.
One time I tried stuffing a whole marshmallow in the middle for a molten core effect. It sounded cool but just made a weird sticky crater. Wouldn’t bother again!

What If I Don’t Have…? (Equipment Stuff)

If you don’t have a mixer, just use a big bowl and a wooden spoon, like I do when I’m too lazy to haul out the stand mixer. No parchment? Buttered foil is okay, but does tend to stick. Or just grease the tray and hope for the best—it’s worked (mostly) for me.

How To Store (Not That They Last Long)

Supposedly these keep in an airtight tin for up to 3 days. But honestly, in my house, there’s rarely anything left after day one. If you want them warm later, a quick zap in the microwave makes the chocolate and marshmallows soft again. And, don’t ask me how I know, but freezing the dough in balls works too—you can bake straight from frozen, just add a minute or two.

How We Love To Serve Them

I serve these with mugs of hot cocoa on chilly evenings—or after Sunday lunch as a slightly over-the-top treat. My youngest dunks hers in milk, which I thought was weird at first but actually, it’s pretty great.

Pro Tips (aka, What I Learned The Hard Way)

Don’t rush the cookie-cooling part. They look like they’re set, but if you move them too soon, you’ll end up with marshmallow webs everywhere.
Using real pumpkin purée, not pie filling, makes a big difference. I grabbed the wrong tin once and, well, let’s just say it was more pie than cookie.
Actually, I find it works better if the butter’s just softened, not melted. Melted butter makes the cookies spread a ton (unless you like them super thin and crispy, which is also nice sometimes).

FAQ—Real Questions I’ve Gotten (and My Honest Answers)

Can I double the recipe? Yep! Just be aware your arms might get tired if you’re mixing by hand—ask for help if you’ve got little ones knocking about.
Can you use canned pumpkin? That’s what I always use. I’ve never made my own pumpkin purée—honestly, who has time?
Do they freeze well? Oh, for sure. Both the dough and the baked cookies freeze just fine, though the marshmallows go a bit chewy after a while. Still tastes good, though.
Help, my cookies are too flat! Probably the butter was too melty or you overmixed. On second thought, maybe just embrace the flatness—makes them perfect for ice cream sandwiches.
Any good resources for baking basics? I often check King Arthur Baking for troubleshooting, and Sally’s Baking Addiction for step-by-step guides. So helpful!

Side note—does anyone else get weirdly happy about the smell of baking cookies, or is that just me? The aroma alone is worth the cleanup (which, let’s be real, isn’t as bad if you eat the cookies right off the tray—fewer plates to wash!).

Pumpkin S’mores Cookies for Fall Treats