If there’s one thing that signals fall in my kitchen, it’s the earthy scent of pumpkin spice wafting through the air. That cozy feeling only multiplies when you toss in the smoky sweetness of toasted marshmallows and the richness of melting chocolate chips. These pumpkin s’mores cookies were born on a crisp October evening when I was craving the warm nostalgia of a campfire treat, without the campfire. What came out of the oven was better than I imagined: soft, chewy, gooey, chocolatey, and kissed with cinnamon. A seasonal mashup worth repeating, and now, I’m sharing it with you.
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A Seasonal Mashup Worth Baking Again and Again
When you combine the moist richness of pumpkin puree, the fragrant kick of warm spices, and the indulgence of melted chocolate and gooey marshmallows, something magical happens. These aren’t your average fall cookies or your summer night s’mores, they’re both, in perfect balance.
Pumpkin adds moisture and softness to the dough while pumpkin spice (usually a mix of cinnamon, nutmeg, and cloves) brings unmistakable fall vibes. The marshmallows toast as they bake, melting just enough to create that stretchy, caramelized center, while the chocolate chips melt into rich puddles that contrast beautifully with the earthy pumpkin base. It’s a flavor explosion and a texture triumph, chewy, crispy-edged, and decadently gooey in the middle.
Why you’ll fall in love with this recipe
This recipe isn’t just about flavor, it’s about the experience. It delivers:
| Reason | Why It Matters |
|---|---|
| Pumpkin Purée Base | Makes the cookie moist, soft, and naturally sweet |
| Mini Marshmallows | Mimic toasted s’mores without a fire pit |
| Chocolate Chips | Add richness and that classic s’mores bite |
| Pumpkin Spice | Brings a cozy, autumnal twist to the cookie |
| Quick & Easy | No chill time required-just mix, scoop, and bake |
What makes these pumpkin s’mores cookies truly unique is how they bring together two favorite seasons in one bite: the cozy warmth of fall and the nostalgic fun of summer. Unlike basic pumpkin cookies or traditional s’mores bars, this recipe gives you everything, gooey texture, toasty aroma, and bold flavor-without the need for graham crackers or outdoor flames.
And if you love pumpkin treats as much as I do, don’t miss the Pumpkin Chocolate Chip Cookies Recipe or get adventurous with the Gooey S’mores Sandwich Peanut Butter Cookies, you’ll see just how versatile your fall baking can get.
Pumpkin S’mores Cookies
Equipment
- Mixing bowls
- Wooden spoon or spatula
- Whisk
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- ½ cup creamy unsweetened almond butter
- ½ cup light brown sugar or coconut sugar
- 1 egg
- ¼ cup pumpkin purée
- 1 tsp vanilla extract
- ¼ cup almond flour packed
- 2 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan mini marshmallows
- ½ cup semi-sweet chocolate chips or chunks
- Optional: Extra chocolate chips for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix almond butter, brown sugar, pumpkin purée, egg, and vanilla until smooth.
- In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt.
- Add dry ingredients to the wet ingredients and stir until fully combined. Fold in chocolate chips.
- Place 2-3 mini marshmallows into your cookie scoop, then scoop the dough so the marshmallows stay near the top.
- Drop cookie scoops onto the lined baking sheet, spacing them 2 inches apart.
- Add extra chocolate chips to the tops if desired.
- Bake for 10-12 minutes until edges are golden and centers are set.
- Let cool on the tray for 5 minutes before transferring to a wire rack. Serve warm for ultimate gooeyness.
Notes
- Calories: 160
- Fat: 9g
- Carbohydrates: 17g
- Sugar: 11g
- Protein: 3g
(Based on standard ingredient brands)
Recipe Essentials and Substitutions
What You Need to Make the Best Pumpkin S’mores Cookies
This recipe brings together simple pantry staples and a few key ingredients to deliver chewy, gooey, unforgettable cookies. Here’s what makes the magic happen:
- Pumpkin Purée – Use 100% pure pumpkin, not pumpkin pie filling. The puree keeps the cookies soft and gives that subtle earthy-sweet flavor.
- Pumpkin Spice – A must for fall baking. Typically a blend of cinnamon, nutmeg, ginger, and cloves, it elevates the cookie with cozy warmth.
- Mini Marshmallows – Vegan marshmallows are best. They hold their shape and toast beautifully without dissolving into the dough.
- Chocolate Chips – Semi-sweet or dark chocolate chips melt just right for that classic s’mores richness.
- Almond Butter – Adds a nutty depth and helps achieve a chewy texture.
- Almond Flour – Keeps the cookie light and slightly crispy around the edges.
- Brown Sugar – Gives the cookies that molasses-kissed flavor and helps with caramelization.
This cookie is both dairy-free and gluten-free (if using certified ingredients), making it an easy win for friends with dietary restrictions. These ingredients not only deliver top-notch flavor but make your fall baking a little bit healthier.
Craving more chewy pumpkin goodies? Try these Easy Pumpkin No-Bake Cookies for a fuss-free treat or go bold with the Pumpkin Snickerdoodle Cookies Recipe for that sugary-spiced cinnamon hit.
Smart Swaps and Allergy-Friendly Options
Love the idea of these cookies but need a tweak or two? Here are some foolproof substitutions that still result in tasty success:
- Nut-Free Option: Swap almond butter for sunflower seed butter or tahini. Keep in mind this may slightly alter the flavor and color.
- Flour Alternatives: While almond flour is ideal for texture, oat flour can work in a pinch. Avoid coconut flour-it absorbs too much moisture.
- No Marshmallows? Try adding white chocolate chips or a swirl of marshmallow creme (though the texture may change).
- Vegan Version: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the regular egg.
This flexibility makes these pumpkin s’mores cookies accessible to nearly any diet. Just like the Pumpkin Caramel Sticky Buns Recipe, you can tweak it without compromising comfort or flavor.
Remember, the goal isn’t perfection, it’s joy. These cookies are meant to be shared, enjoyed warm, and maybe even eaten right off the cooling rack.
Step-by-Step Baking Guide for Perfect Pumpkin S’mores Cookies
How to bake pumpkin s’mores cookies perfectly every time
The beauty of this recipe is that it doesn’t require any fancy equipment or advanced baking skills. Just a bowl, a spoon, and the patience to let your oven do the work.
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. In one bowl, mix your wet ingredients-almond butter, pumpkin purée, brown sugar, egg, and vanilla extract-until well blended and creamy.
In a second bowl, whisk together the almond flour, pumpkin spice, baking soda, and salt. Slowly add the dry mix to the wet, stirring until the dough forms. It will be slightly sticky but thick enough to scoop.
Here’s the trick with the marshmallows: instead of mixing them directly into the dough (which can cause them to dissolve), press 2-3 mini vegan marshmallows into each cookie scoop right before baking. This gives you that picture-perfect toasted top, just like in Gooey S’mores Sandwich Peanut Butter Cookies.
Scoop the dough onto your prepared sheet, spacing cookies at least two inches apart. Add a few extra chocolate chips on top if you want an even more indulgent finish. Bake for 10-12 minutes, or until edges are set and centers are slightly puffed.
If you enjoy unique fall textures, you’ll also love the crisp chew in these Apple Cider Crinkle Cookies, a perfect complement to your seasonal cookie board.
Common mistakes and how to avoid them
Pumpkin adds moisture, sometimes too much. Using more than 1/4 cup of pumpkin purée will make your cookies too cakey. Stick to the amount listed to keep the texture chewy, not muffin-like.
Another issue? Overbaking the marshmallows. They can go from golden to burned fast, so don’t walk away. If you’re unsure, slightly underbake and let them finish on the hot tray.
If your dough spreads too much, refrigerate it for 15-20 minutes to firm it up slightly, but it’s usually not necessary thanks to the almond flour base.
Storage Tips
- Store in an airtight container for up to 3 days at room temperature.
- Want to freeze them? Lay baked cookies in a single layer on a tray, freeze, then store in freezer bags for up to 2 months.
- To reheat and get that gooey bite again, just pop one in the microwave for 10-15 seconds.
Serving, Pairing & Seasonal Ideas
The best ways to serve pumpkin s’mores cookies
Warm, melty, and filled with gooey chocolate and marshmallows, these cookies are at their absolute best served fresh from the oven. But don’t stop there, these pumpkin s’mores cookies shine on cookie platters, holiday dessert spreads, or even wrapped up as edible gifts.
Pair them with a steaming mug of hot apple cider, chai tea, or pumpkin spice latte for the ultimate fall flavor explosion. Their chewy texture and toasted marshmallow tops contrast beautifully with cozy beverages. For a casual get-together, serve them alongside Cheesecake Dessert Cups with Caramel Apple and a pot of mulled wine, your guests will talk about it until next October.
Planning a fall cookie board? These cookies add visual drama and a chewy contrast to crisp cookies like the Apple Pie Oatmeal Cookies. Toss in a few dried orange slices, cinnamon sticks, and dark chocolate bark for a beautiful and delicious arrangement.
You can even serve them chilled, with a drizzle of warm chocolate sauce, or alongside a scoop of vanilla ice cream. The balance of hot and cold turns this humble cookie into a showstopper dessert.
Creative variations to try next time
Once you’ve made these once, don’t be surprised if you want to experiment. There are so many fun ways to riff on this base recipe:
- Cookie bars: Press the dough into a square baking pan and bake for 18-20 minutes to create pumpkin s’mores cookie bars.
- White chocolate twist: Replace dark chocolate chips with white chocolate chunks for a sweeter, creamier vibe.
- Graham cracker crunch: Add crushed graham crackers on top just before baking for an extra s’mores nod.
- Mini cookie cups: Press dough into a mini muffin tin for cute s’mores cookie bites.
For more bar-style desserts, try the indulgent Chocolate Pumpkin Cheesecake Bars or go classic with Easy Pumpkin Pie Cookies. These pair perfectly with your pumpkin s’mores cookies to create a full-on fall dessert spread.
And just like that, you’ve got a dessert that’s nostalgic, fun, and unmistakably seasonal, without being overly complicated. That’s the kind of recipe I love to make again and again.
FAQs
What ingredients do you need for pumpkin s’mores cookies?
To make these gooey fall treats, you’ll need pure pumpkin purée, almond flour, almond butter, brown sugar, an egg, vanilla, pumpkin spice, mini vegan marshmallows, and chocolate chips. Each one plays a key role in giving the cookie structure, flavor, and that gooey texture you expect from a s’mores-inspired dessert.
Can I use fresh pumpkin instead of canned?
You can, but only if it’s been thoroughly cooked and strained. Fresh pumpkin contains more water than canned, which can result in a soggy cookie. If using fresh, drain it well and keep the total amount to 1/4 cup to prevent the cookies from becoming cakey.
How do you keep marshmallows from melting too much in cookies?
Use vegan mini marshmallows and avoid overmixing them into the dough. Instead, press them lightly into the top of each cookie scoop before baking. This keeps them visible and perfectly gooey, without disappearing into the cookie base.
Are pumpkin s’mores cookies freezer friendly?
Absolutely. Once baked and cooled, freeze them in a single layer, then store in a freezer-safe bag. When ready to enjoy, microwave for 10-15 seconds to bring back that warm, gooey bite. They’ll keep for up to two months.
There’s something undeniably comforting about baking pumpkin s’mores cookies, the scent alone is enough to transport you to your favorite fall memory. Whether you’re hosting a casual gathering, prepping treats for Halloween, or simply want a new favorite to enjoy with a hot drink, this recipe delivers flavor, texture, and pure autumn joy.
If this one brought some warmth to your kitchen, don’t miss out on my Pumpkin Chocolate Chip Cookies or crowd-pleasers like Pumpkin Snickerdoodles. Happy baking!
