Cozy Pumpkin SMores Cookies Recipe for the Perfect Fall Treat

Imagine this: the warm, autumnal scent of pumpkin spice mingling with gooey melted chocolate and toasted marshmallow. That’s exactly what you get with these Cozy Pumpkin S’Mores Cookies. The first time I made these, it was one of those crisp fall evenings, and honestly, I couldn’t resist sneaking a bite straight off the baking sheet. You know that moment when you taste something so good, you just close your eyes and savor it? These cookies deliver that kind of happiness.

They’re perfect for gathering around the fireplace, treating your family to a cozy dessert, or even adding a touch of seasonal charm to your holiday cookie tray. My kids were obsessed from the first bite—there were lots of sticky fingers grabbing seconds before I even had a chance to plate them properly. These cookies have quickly become a staple in our home, and I’m certain they’ll be a hit in yours too!

Whether you’re a pumpkin lover or simply want to try something unique and comforting, you’ll fall in love with the mix of warm flavors and nostalgic s’mores vibes. Trust me, these cookies feel like a warm hug in edible form. Bookmark this recipe because you’ll be making it again and again!

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 30 minutes, making them ideal for busy fall evenings or last-minute cravings.
• Simple Ingredients: No fancy grocery trips here—everything you need is either a pantry staple or easy to find at your local store.
• Perfect for Fall: The pumpkin flavor pairs beautifully with chocolate and marshmallow, making it the ultimate seasonal treat.
• Crowd-Pleaser: Whether you’re baking for your family or a group of friends, these cookies are bound to get rave reviews.
• Unbelievably Delicious: The combination of chewy pumpkin cookie, melty chocolate, and gooey marshmallow is pure dessert magic.

What sets these cookies apart? It’s the balance of flavors and textures. The pumpkin adds a subtle warmth without being overpowering, the marshmallows toast beautifully, and the chocolate keeps everything indulgent. Plus, they’re not overly sweet, which means you can enjoy one (or three) without feeling overwhelmed. Honestly, they’re the kind of cookies that make you want to cozy up with a blanket and a cup of tea.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Unsalted butter, softened: Adds richness and keeps the cookies tender.
• Granulated sugar: Sweetens the cookies and helps create a light texture.
• Brown sugar: Adds a hint of molasses and gives the cookies a chewy texture.
• Pure pumpkin puree: Provides moisture and that signature fall flavor (make sure it’s not pumpkin pie filling).
• Egg yolk: Helps bind the dough while contributing to a rich flavor.
• Vanilla extract: Brings out the sweetness and complements the pumpkin perfectly.
• All-purpose flour: The base for your cookie dough.
• Baking soda: Helps the cookies rise and stay light.
• Pumpkin pie spice: A mix of cinnamon, nutmeg, ginger, and cloves that add warmth and depth.
• Mini marshmallows: Toast and melt beautifully to create that classic s’mores feel.
• Chocolate chunks or chips: Use your favorite—dark, milk, or semi-sweet—to make the cookies indulgent.
• Crushed graham crackers: Adds a bit of crunch and ties in the s’mores theme.

If you’re gluten-free, you can swap the all-purpose flour for a gluten-free baking mix. For a dairy-free option, use coconut oil or plant-based butter instead of regular butter.

Equipment Needed

• Mixing bowls: You’ll need at least two—one for wet ingredients and one for dry.
• Electric hand mixer or stand mixer: Makes creaming the butter and sugars a breeze.
• Baking sheets: Line these with parchment paper for easy cleanup.
• Cookie scoop: Helps portion out your dough evenly (but a spoon works too!).
• Wire cooling rack: Keeps your cookies crisp on the outside as they cool.

If you don’t have a mixer, you can cream the butter and sugars by hand—it just takes a bit of elbow grease. And if you don’t have a cookie scoop, aim for roughly tablespoon-sized portions of dough.

Preparation Method

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
3. Add the pumpkin puree, egg yolk, and vanilla extract. Mix until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing—it can make the cookies tough.
6. Fold in the crushed graham crackers, chocolate chunks, and mini marshmallows. Make sure they’re evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the marshmallows are gooey and slightly toasted.
9. Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (Or sneak one while it’s still warm—no judgment!)

Cooking Tips & Techniques

Here are a few tips to ensure your cookies turn out perfectly every time:

• Don’t Overmix: Once the dry ingredients are added, mix just until combined to keep the cookies soft.
• Use Room Temperature Ingredients: Softened butter and room-temperature egg yolk mix better and lead to a smoother dough.
• Toast Marshmallows Carefully: If you want extra gooey marshmallows, press a few more on top of the cookies before baking.
• Chill the Dough: If your dough feels too sticky, pop it in the fridge for 15-20 minutes before scooping.
• Use Fresh Pumpkin Puree: For maximum flavor, avoid canned pumpkin puree that’s been sitting around too long.

If your cookies spread too much, check your oven temperature—it might be running hotter than expected. And remember, slightly underbaking keeps them soft and chewy!

Variations & Adaptations

One of the best things about these cookies is how easy they are to customize. Here are a few ideas:

• Gluten-Free: Use a gluten-free baking mix instead of all-purpose flour.
• Dairy-Free: Swap the butter for a plant-based alternative and use dairy-free chocolate chips.
• Seasonal Twist: Add dried cranberries or chopped pecans for a festive holiday vibe.
• Extra Chocolate: Drizzle melted chocolate over cooled cookies for an extra indulgent touch.
• Spicy Kick: Add a pinch of cayenne to the pumpkin spice for a hint of heat.

My personal favorite variation? Adding a sprinkle of sea salt on top of each cookie before baking—it complements the sweetness beautifully.

Serving & Storage Suggestions

These cookies are best served slightly warm, when the marshmallows are gooey and the chocolate is melted. Pair them with a hot cup of tea, coffee, or even a tall glass of milk for the ultimate cozy treat.

If you have leftovers (unlikely!), store them in an airtight container at room temperature for up to 3 days. To refresh them, warm them in the microwave for about 10 seconds. For longer storage, freeze the baked cookies in a zippered bag—just thaw and reheat gently when ready to enjoy.

Nutritional Information & Benefits

Here’s a rough estimate for each cookie:

• Calories: 180
• Carbohydrates: 24g
• Protein: 2g
• Fat: 8g
• Sugar: 12g

These cookies contain pumpkin, which is rich in vitamin A and fiber, making them a slightly healthier indulgence. However, they do include sugar and chocolate, so enjoy them in moderation!

Conclusion

There’s something magical about the combination of pumpkin, chocolate, and marshmallows—especially in cookie form. These Cozy Pumpkin S’Mores Cookies are easy to make, packed with fall flavor, and an instant crowd-pleaser. Whether you’re making them for a family gathering, a holiday party, or just to satisfy your sweet tooth, they’re guaranteed to bring smiles all around.

Give them a try and let me know how they turn out in the comments below. Don’t be afraid to put your own spin on the recipe—add your favorite mix-ins or adjust the spices to suit your taste. Happy baking!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree! Just make sure it’s well-drained to avoid adding too much moisture to the dough.

How do I prevent my cookies from spreading too much?

Chill the dough for 15-20 minutes before baking, and ensure your butter isn’t overly softened.

Can I make these cookies ahead of time?

Absolutely! You can freeze the dough or the baked cookies. Just thaw them before baking or reheating.

Can I use regular-sized marshmallows?

Mini marshmallows work best, but you can cut regular-sized marshmallows into smaller pieces if needed.

What’s the best way to store these cookies?

Keep them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

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