Best Cozy Pumpkin S’mores Cookies | Easy, Kid-Friendly Dessert Recipe

Introduction

There’s something truly magical about turning simple ingredients into a cozy, nostalgic treat that brings a smile to everyone’s face—especially when pumpkin and s’mores come together. This recipe started from those moments in a tiny Brooklyn apartment kitchen, where the counters are always a little messy and the smell of something sweet fills the air. It’s the kind of dessert that feels like a warm hug on a chilly day, perfect for sharing with kids or anyone who loves that gooey marshmallow and melty chocolate combo. I never set out to be a “chef” in the traditional sense. Forget culinary school or fancy training; most of what I know comes from trial and oh-so-many kitchen mishaps. Like that one time I tried to reinvent sushi with glitter and ended up with a sticky glitter explosion that stained more than just my fingers. But those little failures? They’re the secret sauce to discovering something fun and delicious, like these pumpkin s’mores cookies. These cookies aren’t just a recipe—they’re a little adventure. Mixing the warm spices of pumpkin with the classic campfire flavors of s’mores creates a kid-friendly dessert that’s easy enough for the whole family to help make (and mostly lick the spoons afterward). Whether you’re looking to impress at a fall gathering, enjoy a sweet midnight snack, or find the next viral kitchen hit among your friends, these cozy cookies check all the boxes. What’s especially great is how this recipe turns everyday pantry staples into something a bit unexpected. You don’t need fancy gear or rare ingredients—just a spirit of fun and a willingness to get your hands a little messy. So if you’ve ever melted too much chocolate and had marshmallows stick to the roof of your mouth (guilty!), this is the recipe for you. Let’s celebrate the imperfect, the gooey, and the delightfully cozy with these pumpkin s’mores cookies that are sure to become a new favorite in your dessert rotation.

why you should love this recipe :

Getting cozy with these Pumpkin S’mores Cookies is like wrapping yourself in a warm blanket on a chilly autumn evening—seriously, they’re that good. The way pumpkin’s subtle sweetness plays alongside pockets of melty chocolate and that gooey marshmallow magic? It hits all the nostalgic comfort food notes. And listen, I’ve had my fair share of cookie fails—sometimes marshmallows just vanish into the dough or graham cracker bits turn to crumbly dust—but this recipe strikes a near-perfect balance every time. Plus, it’s colorful, fun, and honestly, who doesn’t love a cookie that reminds you of sitting around a campfire without having to actually build one? If you ever find yourself hunting for that perfect mashup between pumpkin spice and s’mores, your search ends here.

Ingredients and measurement :

1 cup unsalted butter, at room temperature ¾ cup brown sugar, packed ¼ cup granulated sugar ½ cup pumpkin puree 1 large egg 1 teaspoon vanilla extract 2 ¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice ½ teaspoon salt 1 cup chocolate chips 1 cup mini marshmallows 8 graham crackers, broken into small pieces 1 teaspoon food coloring, orange, optional

Preparing time

About 15 minutes to get all the magic in the bowl

Cooking time :

12 to 14 minutes in that preheated 350°F oven — perfect for that soft-center, golden-edge goodness

Instructions :

Preheat and prep

Crank your oven to 350°F and line a baking sheet with parchment paper. Trust me, parchment is a game changer — no sticky disasters here.

Cream the sugars and butter

In a big bowl, beat the softened butter with the brown sugar and granulated sugar until it’s fluffy and flaunting those light creamy vibes. If your mixer makes weird noises, that’s just the butter getting its workout.

Mix wet ingredients

Next up, add that pumpkin puree, crack in the egg, and pour the vanilla extract. If you’re feeling festive, toss in a drop of orange food coloring here to amp up that autumnal glow. Mix until it’s smooth but don’t go all over-mixer on it, or you’ll end up with tough cookies.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. I always double-check my pumpkin pie spice measurement here — no one wants a clod of cinnamon that steals the show.

Blend wet and dry

Slowly add the dry ingredients into the wet bowl, gently folding until everything just comes together. Resist the urge to overmix! The dough should still feel soft and a bit dreamy.

Fold in the fun stuff

Time for the best part—toss in the chocolate chips, mini marshmallows, and those crunchy graham cracker pieces. If you poke through your dough and find some marshmallows are hiding inside, smile knowingly — those melty surprises are the best kind.

Shape cookies

Scoop small rounded spoonfuls of dough onto your prepped baking sheet, giving them a comfy 2-inch gap to spread out. Don’t forget to press in a few extra marshmallows and chocolate chips on top to make each cookie look as drool-worthy as the next.

Bake and watch closely

Slide the tray into your oven and let them bake for 12 to 14 minutes. Watch those edges turn a delicate golden brown while the centers stay soft—you want them to be chewy and just a little gooey, like a hug in cookie form.

Cool down and indulge

Once out of the oven, leave the cookies on the baking sheet for a few minutes. They’re fragile when hot, so give them a moment to set before moving to a wire rack to cool completely. Then, grab one (or two), sit down, and savor that perfect blend of fall flavors and s’mores nostalgia.

Notes :

Extra marshmallow caution

Sometimes marshmallows brown a bit too quickly, so if you’re worried, tent the cookies loosely with foil halfway through baking to prevent burning.

Pumpkin puree swap

If you don’t have pumpkin puree on hand, plain unsweetened canned pumpkin works just fine—no need for anything fancy here.

Graham cracker size

Breaking the graham crackers into small, uneven chunks rather than crushing adds that delightful crunch and surprise texture in every bite.

Storage tip

Store these cookies in an airtight container at room temperature. They stay soft and chewy for up to three days, but be warned—they might vanish sooner because they’re that addictive.

Cooking tips :

Creatin’ the perfect dough texture

So, starting off with your butter, make sure it’s properly softened — not mushy, but soft enough to cream well with your sugars. When you mix, go slow and steady; you want a fluffy base that’ll carry those pumpkin and vanilla notes just right. Overmixing dry into wet? Big no-no. Just fold it in until you see no streaks. Keeps the cookies tender, not tough.

Foldin’ in gooey bits without the meltdown

When adding marshmallows and graham cracker chunks, be gentle, okay? Those mini marshmallows can melt or turn into weird candy blobs if you overmix or squish ‘em too hard. Fold like you’re tucking them in for a nap — careful and easy does it.

Pressin’ extras on top for that melty magic

I found that poppin’ a few more marshmallows or chocolate chips right on top before baking not only looks delish but keeps the cookie that perfect ‘s’mores gooeyness’ vibe. Plus, it brings that campfire memory to your kitchen with every bite.

Bake time — watch the edges, not just the clock

Ovens can be sneaky! Check for golden edges but still soft centers. Pull ‘em too early and they might fall apart when you move ’em. Too late, and you lose that chewy goodness. My sweet spot? 12 to 14 minutes, but keep your eye on those cookies.

FAQ :

Can I use canned pumpkin puree?

Absolutely! Just make sure it’s plain pumpkin, no pie filling sweeteners or spices added. The flavor’s awesome and it keeps your dough nice and moist.

What if I don’t have pumpkin pie spice?

No worries! Mix a pinch of cinnamon, nutmeg, and a little ginger instead. You’ll get that cozy, fall feeling without hunting down the exact blend.

Why do my marshmallows sometimes melt into the cookie?

That’s probably ‘cause you mixed ‘em too hard or they were buried deep inside the dough. Folding in gently and topping a few on the cookie’s surface before baking usually saves those little gooey treasures.

Can I skip the food coloring?

Yep, the cookies will still be super tasty without it. Food coloring’s just for fun autumn vibes and extra pumpkin-y looks.

How do I store these cookies so they stay soft?

Keep ’em in an airtight container at room temperature. If they firm up, a quick 10-second zap in the microwave brings back that fresh-from-the-oven softness. Print

Conclusion

These pumpkin s’mores cookies are basically a cozy hug on a chilly day. The mix of pumpkin puree with chocolate chips, graham crackers, and mini marshmallows brings all those classic campfire flavors right into your kitchen—minus the fire and smoke alarms, thankfully. I know sometimes when I bake these, the marshmallows like to puff up a bit too much and ooze all over the place, turning the tray into a sticky mess, but honestly, those slightly burnt marshmallow bits? Totally my favorite part. The pumpkin pie spice gives just enough warmth without screaming “fallfest,” making these cookies perfect to enjoy any time you need a sweet little pick-me-up. Whether you’re baking with friends, kids, or sneaking a batch in late at night, they’ll bring a smile and maybe a little nostalgic sigh. So go ahead, dive in—just watch out for sticky fingers!

Suggestions of another similar recipes

Chewy Pumpkin Chocolate Chip Blondies

Stick with that pumpkin and chocolate chip combo but switch things up by baking a thick, fudgy blondie instead. It’s like a cookie bar that’s perfect for lunchboxes or sharing at a casual get-together.

Spiced Sweet Potato S’mores Bars

Swap pumpkin for sweet potato puree and layer graham crackers and melted chocolate on top. It’s dessert that feels like a campfire but comes together in your oven without the worry of bugs or dirt.

Marshmallow-Stuffed Cinnamon Sugar Pumpkin Cookies

Roll pumpkin cookie dough balls in cinnamon sugar before baking and add a gooey mini marshmallow center. They’re a little explosion of sweet softness and spice in every bite.

Chocolate Chip Pumpkin Oatmeal Cookies

Add oats for a chewy texture boost and keep the pumpkin and chocolate chips for fall flavors with a little more bite and heartiness. Great for breakfast on the go or an afternoon snack.

Pumpkin Spice Trail Mix Granola Bars

If you want something less sweet but still pumpkin-flavored, mixing pumpkin pie spice into granola bars with bits of chocolate and crushed graham crackers makes a perfect treat for hikes or busy days.