Pumpkin S’mores Cookies Are A Cozy Twist On A Classic Treat

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Gooey marshmallows, chocolate chips, and crushed graham crackers meet cozy pumpkin spice in these irresistible fall cookies. These Pumpkin S’Mores Cookies bring together two nostalgic treats in one warm, toasty bite. They’re a must for fall baking days, Halloween parties, camping snacks or cozy weekends at home all year round.

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Pumpkin Spice S’mores Cookies

Cookies are my thing. The one thing I love to bake and eat most when it comes to sweet snacks.

Which is why the crisp edges, soft pumpkin centers, and pockets of s’mores goodness in these Pumpkin S’mores Cookies are what cookie dreams are made of.

Whether you’re baking with your kids, planning a fall bake sale, or just craving something sweet and seasonal, this mashup is simple, nostalgic, and downright delicious.

Best part? They’re quick to whip up and full of cozy charm.

I like to make a triple batch, and keep some of the cookie dough balls frozen so I have a quick treat I can pop in the oven whenever I need a quick snack. I find they’re so great for last minute gatherings or play dates with the kids, along with our other faves, these pumpkin cinnamon roll cookies.

If you’re on the hunt for fall finger food desserts, fun s’mores dessert recipes or a fun camping treat, this one’s a winner. Perfect for baking, sweater weather, and sweet tooth emergencies.

⭐️ Also check out other easy pumpkin treats, like our Iced Pumpkin Walnut Muffins Or our favorite creepy Halloween party treats like these adorable Nutter Butter Mummies, and Oreo Bats and Spiders or Cute Pumpkin Dipped Oreo treats.

Ingredients You’ll Need

For the Pumpkin Fall Cookies

• 1 cup unsalted butter
• 3/4 cup brown sugar
• 1/4 cup granulated white sugar
• 1/2 cup pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup miniature marshmallows
• 8 graham crackers, crushed
• Orange food coloring (optional)

Equipment You’ll Need

• Mixing bowls
• Hand or stand mixer
• Measuring cups & spoons
• Parchment-lined baking sheet
• Cookie scoop (2-inch)
• Gallon zip-loc bag (for crushing graham crackers)

⭐️ Also try these fun fall treats, perfect for Thanksgiving, and parties or these Spooky Halloween party desserts.

How to Make S’mores Cookies With Graham Crackers

1. Preheat the oven

Preheat oven to 350°F and line a baking sheet with parchment paper for easy cleanup.

2. Cream the wet ingredients together

In a large bowl, beat the unsalted butter, brown sugar, and granulated sugar together until smooth and fluffy.

Mix in the pumpkin puree, egg, vanilla extract, and optional orange food coloring until just combined.

I usually skip the food coloring, but if you’re looking for that extra orange color for a festive Halloween or Fall treat, it is handy.

4. Combine wet and dry ingredients

Gradually add the dry mixture to the wet ingredients, stirring just until a soft dough forms.

5. Crush the graham crackers & Fold in the mix-ins

Place graham crackers in a gallon sized zip-loc bag and crush them using a rolling pin or your hands.

Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed.

6. Scoop Dough & Bake

Use a 2-inch cookie scoop to portion dough onto the lined baking sheet, spacing them about 2 inches apart.

Bake the cookies for 12–14 minutes, or until the edges are lightly golden and the centers are set.

7. Cool before storing

Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips: Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies or dough, for up to 2 months.

• Freeze the dough: Freeze the dough in cookie sized balls for fresh-baked cookies anytime.

Final Thoughts

If you love Pumpkin Desserts with a fun twist, these Pumpkin S’Mores Cookies are calling your name.

With the cozy spices of fall and the marshmallow nostalgia of a fireside treat, they strike the perfect balance of familiar and fun.

Whether you’re hosting friends or just want a reason to turn on the oven, this is one of those fall baking recipes that becomes a yearly tradition. Try them once, and they’ll earn a permanent spot on your cookie rotation.

Pumpkin S'mores Cookies

Yield: 24

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Gooey marshmallows, melted chocolate chips, and crushed graham crackers meet cozy pumpkin spice in these irresistible fall cookies. These Pumpkin S’Mores Cookies bring together two nostalgic treats in one warm, toasty bite. They're a must for fall baking days, Halloween parties, camping snacks or cozy weekends at home all year round.

Print

Ingredients

• 1 cup unsalted butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup miniature marshmallows
• 8 graham crackers, crushed
• Orange food coloring (optional)

Instructions

1. Preheat the oven

Preheat oven to 350°F and line a baking sheet with parchment paper for easy cleanup.

2. Cream the wet ingredients together

In a large bowl, beat the unsalted butter, brown sugar, and granulated sugar together until smooth and fluffy. Mix in the pumpkin puree, egg, vanilla extract, and optional orange food coloring until just combined.

I usually skip the food coloring, but if you're looking for that extra orange color for a festive Halloween or Fall treat, it is handy.

3. Whisk dry ingredients

In a separate bowl, whisk together the all purpose flour, baking soda, pumpkin pie spice, and salt.

4. Combine wet and dry ingredients

Gradually add the dry mixture to the wet ingredients, stirring just until a soft dough forms.

5. Crush the graham crackers & Fold in the mix-ins

Place graham crackers in a gallon sized zip-loc bag and crush them using a rolling pin, your hands, or with the base of a cup.

Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed.

6. Scoop Dough & Bake

Use a 2-inch cookie scoop to portion dough onto the lined baking sheet, spacing them about 2 inches apart.

Bake the cookies for 12–14 minutes, or until the edges are lightly golden and the centers are set.

7. Cool before storing

Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips: Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies or raw dough, for up to 2 months.

Notes

Tips & Variations

• Go nutty: Add chopped pecans or walnuts for extra crunch and fall flavor.

• Marshmallow tip: Gently press a few extra marshmallows on top before baking for a gooey finish.

• Cracker swap: No graham crackers? Use crushed digestive biscuits or vanilla wafers.

• Mini treat size: Use a smaller scoop so they're half the size, and bake for 9–11 minutes to make mini cookies.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 133mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.