Pumpkin Smores Cookies – Your New Favorite Fall Snack

So, you’re scrolling the internet looking for Pumpkin Smores Cookies because regular cookies just don’t cut it anymore? Good call. These babies are like a campfire and a fall pumpkin patch had a delicious little love child. Sweet, gooey marshmallows, melty chocolate, and spiced pumpkin all wrapped into one cookie—basically, fall in snack form. And guess what? You don’t need to be Martha Stewart to make them.

Why This Recipe is Awesome

Alright, let’s get real.

First off, Pumpkin Smores Cookies are ridiculously easy. Like, “even if you only own one mixing bowl” easy.
They double as Healthy Fall Recipes (kind of… it’s pumpkin, so we’ll count it).
They’re perfect for Fall Snacks when you want something cozy but don’t feel like making a whole pie.
And honestly, they just look fancy—even though they’re basically just pumpkin, chocolate, and marshmallows getting cozy together.

If you’ve ever wanted to impress friends, family, or your cat, this is the recipe to do it.

Ingredients You’ll Need

Here’s what you’ll want to grab before your stomach gets louder than your thoughts:

1 cup pumpkin purée (aka the star of all Pumpkin Recipes)
1 stick (½ cup) unsalted butter, softened (don’t sub with margarine unless you want sadness)
½ cup brown sugar
½ cup granulated sugar
1 egg (large, not that tiny “oops bought the wrong carton” size)
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice (or cinnamon + nutmeg if you’re winging it)
½ tsp salt
1 cup chocolate chips (dark, milk, or “whatever was on sale”)
1 cup mini marshmallows (yes, mini—don’t fight me on this)
1 cup crushed graham crackers

Step-by-Step Instructions

Time to make magic happen. Follow these steps and don’t overthink it:

Preheat your oven to 350°F (175°C). Yes, preheat. Don’t be that person who forgets.
In a large bowl, cream butter and sugars until fluffy. It should look like happiness whipped into a cloud.
Add pumpkin, egg, and vanilla. Mix until smooth. Smells good already, right?
In another bowl, whisk flour, baking soda, pumpkin spice, and salt. Pretend you’re on a cooking show while you do it.
Combine wet and dry mixtures. Stir gently (not like you’re punishing the dough).
Fold in chocolate chips and graham crackers. Yes, fold—not smash.
Scoop tablespoon-sized dough balls onto a parchment-lined baking sheet.
Press a few mini marshmallows on top of each cookie. They’ll puff up and get golden, aka the best part.
Bake for 10–12 minutes, until edges are set but centers still look a little soft.
Cool slightly before devouring. Or burn your tongue, your choice.

Common Mistakes to Avoid

Skipping the marshmallows. Don’t. They’re the whole “s’mores” part, genius.
Overbaking. Cookies keep baking on the tray even after you pull them out. Unless you enjoy eating crunchy regret, pull them early.
Forgetting to crush the graham crackers. Whole crackers in dough = awkward rock-like chunks.
Thinking pumpkin purée = pumpkin pie filling. Nope. Pie filling has sugar and spices already. Totally different vibe.

Alternatives & Substitutions

Feeling adventurous (or just missing an ingredient)? Try these:

Swap chocolate chips with white chocolate or caramel bits. I won’t judge.
Use gluten-free flour if you’re in that life.
Not into marshmallows? (Honestly, how?) Replace with a swirl of Nutella. Totally not traditional, but it slaps.
No pumpkin pie spice? Mix cinnamon, nutmeg, and ginger. Boom—DIY spice blend.

FAQ (Frequently Asked Questions)

1. Can I freeze Pumpkin Smores Cookies dough?
Yep! Scoop the dough into balls, freeze, then bake straight from frozen. Add a minute or two to bake time.

2. Can I make these “healthier”?
Sure. Sub some flour with oat flour, cut sugar a bit, or use dark chocolate. But let’s be real—it’s still cookies.

3. Do I need to chill the dough?
Nah, unless you like waiting. This recipe works fine without it.

4. Can I use jumbo marshmallows?
Technically, yes. But unless you like volcanic marshmallow lava oozing everywhere, stick to minis.

5. Will kids like these?
Are kids breathing? Then yes.

6. Can I make them vegan?
Yep—swap butter for vegan butter, egg for flax egg, and grab vegan marshmallows. Done.

7. How long do they stay fresh?
About 3–4 days in an airtight container. If they last that long.

Final Thoughts

And there you have it—Pumpkin Smores Cookies, the ultimate mash-up of fall coziness and campfire nostalgia. They’re fun, messy (in the best way), and guaranteed to make your kitchen smell like a seasonal candle shop.

So, what are you waiting for? Go make these, snap a pic for Instagram (because obviously), and then eat them all before anyone asks to “just try one.”