Butterscotch s'mores cookies with toasted marshmallows, chocolate chips, and crushed graham crackers stacked on a teal plate, surrounded by mini pumpkins and marshmallows for fall desserts.

Okay, picture this: the warm, gooey goodness of a s’more meets the cozy spice of pumpkin pie. That’s exactly what you get with these Pumpkin S’mores Cookies! Seriously, these aren’t your average cookies. They’re like a fall festival in every bite. We’re talking soft, chewy pumpkin cookies loaded with melted chocolate, gooey marshmallows, and crunchy graham cracker pieces. Mmm! If you’re a fan of pumpkin and s’mores (who isn’t?!), then trust me, you HAVE to try these. They’re super easy to make and perfect for sharing… or, you know, keeping all to yourself. 😉

Why You’ll Love These Pumpkin S’mores Cookies

Let’s be real, there are a million cookie recipes out there. So, what makes these Pumpkin S’mores Cookies so special? Well, here’s the lowdown:

Quick and Easy Pumpkin S’mores Cookies

You can whip up a batch of these babies in under an hour! Seriously, from start to finish, it’s a breeze.

Unique Flavor Combination in Pumpkin S’mores Cookies

Pumpkin, chocolate, marshmallow, and graham cracker? It sounds crazy, but it totally works! The flavors just *meld* together in the most amazing way.

Perfect Fall Treat: Pumpkin S’mores Cookies

These cookies just scream “autumn!” They’re perfect for Halloween parties, Thanksgiving gatherings, or just a cozy night in with a mug of hot cocoa.

Ingredients for Pumpkin S’mores Cookies

Alright, let’s talk ingredients! Here’s what you’ll need to make these magical Pumpkin S’mores Cookies. Don’t worry, it’s mostly stuff you probably already have in your pantry. 😉

Grab 1 cup (that’s 2 sticks!) of unsalted butter. Make sure it’s at room temperature – seriously, this is important!
You’ll need ¾ cup of packed light brown sugar and ¼ cup of granulated sugar.
Don’t forget ½ cup of pumpkin puree. Not pumpkin pie filling, okay? Just plain pumpkin!
One large egg.
A teaspoon of vanilla extract – the good stuff!
2 ¼ cups of all-purpose flour.
Then, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice (because, duh!), and ½ teaspoon of salt.
Now for the fun stuff: 1 cup of chocolate chips, 1 cup of mini marshmallows, and 8 graham crackers, broken into little pieces.
Optional, but totally fun: a tiny bit of orange food coloring to make the dough extra vibrant!

Got all that? Great! Let’s get baking!

How to Make Pumpkin S’mores Cookies: Step-by-Step Instructions

Okay, time to get our bake on! Don’t be intimidated, these Pumpkin S’mores Cookies are seriously easy to make. Just follow these steps, and you’ll be munching on warm, gooey goodness in no time!

First things first, preheat your oven to 350°F (that’s about 175°C). And line a baking sheet with parchment paper. Trust me, you don’t want these sticking!

Now, in a large bowl, cream together that softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This usually takes a few minutes with a mixer. You want it nice and airy!

Next, beat in the pumpkin puree, egg, and vanilla extract until everything’s well combined. If you’re using that orange food coloring, now’s the time to add it! Just a drop or two will do.

In a separate bowl (yes, another bowl!), whisk together the flour, baking soda, pumpkin pie spice, and salt. This just makes sure everything’s evenly distributed.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Here’s a big tip: don’t over mix! Seriously, stop when you still see a few streaks of flour. Overmixing = tough cookies, and nobody wants that.

Now, gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces. Yum!

Using a small cookie scoop or even just a spoon, drop rounded tablespoons of dough onto that prepared baking sheet, spacing them about 2 inches apart. They’ll spread out a bit, so give ’em some room.

Here’s my favorite part: top each cookie dough ball by pressing in a few extra marshmallows, chocolate chips and/or pieces of graham crackers into the top of each one. Make ’em look pretty!

Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden, but the center is still soft. Don’t worry if they look a little underdone; they’ll firm up as they cool.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is important, or they might fall apart!

Finally, serve those Pumpkin S’mores Cookies at room temperature and try not to eat them all at once!

Preparing the Dough for Pumpkin S’mores Cookies

Creaming the butter and sugar is key! Also, remember – don’t overmix the dough, or you’ll end up with tough cookies. Just gently fold in those mix-ins.

Baking Your Pumpkin S’mores Cookies

Keep an eye on those cookies while they’re baking! You want the edges to be golden, but the center should still be soft. And don’t forget to top them with extra goodies before they go in the oven!

Tips for Perfect Pumpkin S’mores Cookies

Using room temperature butter is a game-changer! It makes creaming the butter and sugar SO much easier. And I’ll say it again: don’t overmix the dough!

Ingredient Notes and Substitutions for Pumpkin S’mores Cookies

Okay, so sometimes you’re missing an ingredient or just wanna switch things up a bit, right? No problem! Here are a few notes and substitutions you can try with these Pumpkin S’mores Cookies.

Pumpkin Puree Substitutions in Pumpkin S’mores Cookies

Don’t have pumpkin puree on hand? No sweat! You can totally substitute sweet potato puree. Just make sure it’s plain puree, not sweet potato pie filling! It’ll give the cookies a slightly different flavor, but they’ll still be delicious, I promise!

Flour Options for Pumpkin S’mores Cookies

Want to make these Pumpkin S’mores Cookies gluten-free? You can! Just swap out the all-purpose flour for a gluten-free blend. I’ve had good luck with a 1:1 replacement, but you might need to add a little extra liquid if the dough seems too dry. Just play around with it until you get the right consistency. 😉

Variations on Pumpkin S’mores Cookies

Alright, so you’ve made the basic Pumpkin S’mores Cookies and you’re feeling adventurous? Awesome! Here are a few fun ways to mix things up and put your own spin on this recipe.

Spiced-Up Pumpkin S’mores Cookies

Want even *more* spice? Go for it! Add a pinch of cinnamon or nutmeg (or both!) to the dough. It’ll make these cookies even cozier and more flavorful. My favorite is a half teaspoon of cinnamon.

Chocolate Chunk Pumpkin S’mores Cookies

Ditch the chocolate chips and go for chocolate chunks instead! It’ll give these cookies a richer, more decadent chocolate flavor. Plus, who doesn’t love a big ol’ chunk of melty chocolate? I usually use dark chocolate!

Storing Your Delicious Pumpkin S’mores Cookies

Okay, so you’ve baked up a batch of these amazing Pumpkin S’mores Cookies… and somehow you have leftovers?! Wow! Here’s how to keep ’em fresh and delicious.

Storing Pumpkin S’mores Cookies at Room Temperature

These cookies will last for up to 3 days at room temperature. Just pop them in an airtight container to keep them soft and chewy. I usually throw a piece of bread in there too – it helps keep ’em moist!

Freezing Pumpkin S’mores Cookies for Later

Want to save some for later? You can totally freeze these cookies! For baked cookies, let them cool completely, then wrap them individually in plastic wrap and store them in a freezer bag. They’ll last for up to 2 months. You can also freeze the unbaked cookie dough! Just scoop the dough balls onto a baking sheet, freeze them until solid, then transfer them to a freezer bag. When you’re ready to bake, just pop them in the oven – no thawing needed! You might need to add a minute or two to the baking time.

Frequently Asked Questions About Pumpkin S’mores Cookies

Got questions about these Pumpkin S’mores Cookies? I’ve got answers! Here are a few of the most common questions I get asked about this recipe.

Can I make Pumpkin S’mores Cookies ahead of time?

You betcha! You can totally make the dough ahead of time. Just wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. When you’re ready to bake, just let it sit at room temperature for about 30 minutes to soften up a bit. Easy peasy!

How do I keep my Pumpkin S’mores Cookies soft?

Nobody likes a hard cookie! To keep these Pumpkin S’mores Cookies soft, store them in an airtight container with a slice of bread. The bread will absorb any excess moisture and keep the cookies nice and chewy. Trust me, it works like a charm!

What kind of chocolate chips are best for Pumpkin S’mores Cookies?

That’s totally up to you! I usually use semi-sweet chocolate chips because I think they balance out the sweetness of the marshmallows and graham crackers perfectly. But you could also use dark chocolate chips for a richer flavor, or even milk chocolate chips if you’re feeling extra sweet. Experiment and see what you like best!

Frequently Asked Questions About Pumpkin S’mores Cookies

Got a burning question about these Pumpkin S’mores Cookies? Don’t worry, I’ve probably heard it before! Here are a few of the most common questions I get asked (and my super-helpful answers, of course!).

Can I make Pumpkin S’mores Cookies ahead of time?

Absolutely! If you’re short on time, you can totally make the cookie dough ahead. Just wrap it up tight in plastic wrap – I usually double-wrap it to be safe – and pop it in the fridge. It’ll keep for about 2 days. When you’re ready to bake, just let it sit on the counter for like, half an hour, to soften up enough to scoop. Easy peasy!

How do I keep my Pumpkin S’mores Cookies soft?

Okay, nobody likes a rock-hard cookie, right? The secret to keeping these Pumpkin S’mores Cookies soft and chewy is all in the storage. You NEED an airtight container. And here’s my grandma’s trick: throw a slice of regular ol’ white bread in there with the cookies! Seriously, it works! The bread soaks up any extra moisture and keeps those cookies soft for days. (Just don’t eat the bread… it’ll be kinda gross.)

What kind of chocolate chips are best for Pumpkin S’mores Cookies?

Ooh, this is a fun one! Honestly, it’s totally up to your personal taste. I usually go with semi-sweet chocolate chips because I think they give the perfect balance of sweetness. But if you’re a dark chocolate lover, go for it! Dark chocolate chips would be amazing. And if you’re feeling extra decadent, you could even use milk chocolate chips. Or, hey, why not mix ’em all together?! Live a little! 😉

Estimated Nutritional Information for Pumpkin S’mores Cookies

Okay, so here’s the deal: the nutritional info is just an estimate, okay? It can vary based on the brands and ingredients you use. So, don’t take it as gospel! 😉

Enjoyed These Pumpkin S’mores Cookies?

Yay! I hope you loved these! Now, pretty please, leave a comment below and tell me what you think! And don’t forget to rate the recipe and share it with your friends! Happy baking!