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Pumpkin S'Mores Cookies

Pumpkin s'mores cookies with graham cracker pieces, melted dark chocolate chunks, and marshmallow-topped centers. Golden pumpkin-spiced cookie dough is baked until set, then optionally broiled for toasted marshmallow tops.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 lb unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.333 cup pumpkin puree (blotted dry)
  • 1 egg
  • 1 tsp vanilla extract
Mix-ins
  • 1 cup graham cracker pieces, roughly broken
  • 0.75 cup dark chocolate chunks
  • 1 cup mini marshmallows

Equipment

  • 1 sheet pan

Method
 

Prep & preheat
  1. Preheat oven to 375F and line baking sheets with parchment so the cookies release cleanly after baking.
Prep pumpkin puree
  1. Blot pumpkin puree dry between paper towels to prevent excess moisture from spreading the dough.
Cream wet ingredients
  1. Beat unsalted butter, brown sugar, and granulated sugar until fluffy, then add pumpkin puree, egg, and vanilla extract and mix until smooth.
Mix dry into dough
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt, then fold into the butter mixture until no dry streaks remain.
Fold in fillings
  1. Fold in graham cracker pieces, dark chocolate chunks, and half the mini marshmallows so every bite has s'mores-like texture.
Shape cookies
  1. Scoop dough into 2-tablespoon rounds, then press the remaining mini marshmallows onto the tops.
Bake & optional toast
  1. Bake at 375F for 10-12 minutes until the edges look set and the centers are still soft.
Cool
  1. Cool on the pan for 5 minutes before transferring, so the cookies finish setting as they firm up.

Notes

Pro tip: blot the pumpkin puree very well—this keeps cookies thick instead of cakey. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked cookies up to 2 months. For a lower-sugar option, replace the granulated sugar with an equal amount of a 1:1 sugar substitute and keep the brown sugar portion for the classic chewy texture.