Pumpkin S’mores Cookies are my ultimate fall comfort treat—soft, chewy, and loaded with gooey marshmallows and melty chocolate. I first made these as a twist on classic s’mores, inspired by cozy Saturday mornings baking with my mom. There’s something about pumpkin spice, chocolate, and marshmallows that instantly brings warmth and nostalgia to the kitchen. Even if you’re a beginner, these cookies are forgiving and fun to make. They’re perfect for chilly evenings, sharing with friends, or just enjoying a sweet moment at home. Get ready to bake a batch that feels like fall in every bite.
Table of Contents
Pumpkin S’mores Cookies Everyone Will Love
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Pumpkin S’mores Cookies are soft, chewy fall treats loaded with gooey marshmallows, rich chocolate chunks, and warm pumpkin spice. Perfect for cozy autumn baking, they’re easy to make, forgiving for beginners, and ideal for sharing with family and friends.
Ingredients
1/2 cup creamy unsweetened almond butter
1/2 cup light brown sugar
1 egg
1/4 cup pumpkin puree
1 tsp. vanilla extract
1/4 packed cup almond flour
2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup vegan mini marshmallows
1/2 cup semi-sweet chocolate chips or chunks
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond butter and brown sugar, mixing until smooth.
Add the egg, pumpkin puree, and vanilla extract, and mix until fully incorporated.
In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until just combined.
Fold in mini marshmallows and chocolate chunks, keeping marshmallows intact.
Scoop cookie dough onto the prepared baking sheet, spacing 2 inches apart.
Bake for 10–12 minutes until edges are lightly golden and centers remain soft.
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Serve warm or let cool completely.
Notes
Pumpkin S’mores Cookies can be made ahead and stored in an airtight container for up to 3 days.
Dough can be frozen for up to 1 month; bake directly from frozen with 1–2 extra minutes.
Press a few marshmallows on top after baking for extra gooey texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin S’mores Cookies, pumpkin cookies, fall baking
The Heartwarming Story Behind My Pumpkin S’mores Cookies
A Cozy Beginning with Pumpkin S’mores Cookies
Pumpkin S’mores Cookies are more than just a treat—they’re a slice of comfort and nostalgia. Growing up near Asheville, my Saturdays were often spent baking with my mom, the kitchen filled with laughter and the smell of warm treats. I still remember the first time I experimented with pumpkin in cookies, trying to capture that same cozy feeling. It didn’t turn out perfect, but the flavors—pumpkin spice, chocolate, and marshmallow—worked together magically. That trial-and-error approach is how I’ve learned most of my favorite recipes, and it’s exactly how these cookies were born.
These cookies are forgiving, making them perfect for beginner bakers or anyone short on time. Even if your dough isn’t perfect or your marshmallows melt unevenly, the end result is still warm, gooey, and delicious.
Why Pumpkin S’mores Cookies Stand Out
What sets Pumpkin S’mores Cookies apart is their combination of flavors and textures. The soft pumpkin base is perfectly spiced with pumpkin pie spice, while mini marshmallows add gooey sweetness and chocolate chunks bring rich depth. You get a perfect balance of chewy, sweet, and slightly spiced—all in one bite.
For more cozy fall recipes, check out Pumpkin Oatmeal Cookies with Maple Frosting or Maple Pumpkin Cookies. These treats pair wonderfully with a warm drink on a chilly evening.
Ingredients & Preparation
Ingredients for Pumpkin S’mores Cookies
| Ingredient | Amount |
|---|---|
| Creamy unsweetened almond butter | 1/2 cup |
| Light brown sugar | 1/2 cup |
| Egg | 1 |
| Pumpkin puree | 1/4 cup |
| Vanilla extract | 1 tsp |
| Almond flour | 1/4 packed cup |
| Pumpkin pie spice | 2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Vegan mini marshmallows | 1/2 cup |
| Semi-sweet chocolate chips or chunks | 1/2 cup |
Step-by-Step Preparation
- Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix the Wet Ingredients: In a medium bowl, combine the almond butter and light brown sugar. Beat until smooth and creamy. Add the egg, pumpkin puree, and vanilla extract, mixing until fully incorporated. The mixture should be slightly thick but spreadable.
- Prepare the Dry Ingredients: In another bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt. Make sure the spices and flour are evenly combined to avoid clumps.
- Gently incorporate the dry ingredients into the wet mixture using a spatula, folding until everything is just combined. Mix gently until just combined. Overmixing can make cookies tough.
- Add Marshmallows and Chocolate Chips: Fold in mini marshmallows and chocolate chunks carefully. Try to keep marshmallows from breaking up too much to maintain gooey pockets in the cookies.
- Shape the Cookies: Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheet. Leave at least 2 inches of space between each cookie to allow spreading.
- Bake: Place the cookies in the preheated oven and bake for 10–12 minutes. The edges should be lightly golden, and the centers will look slightly soft—this ensures a chewy texture.
- Cool Properly: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without losing softness.
- Serve: Enjoy warm for gooey marshmallows, or let cool completely for a slightly firmer cookie that still melts in your mouth.
Cooking Notes & Nutritional Info
Baking Tips for Perfect Pumpkin S’mores Cookies
Getting Pumpkin S’mores Cookies just right is all about timing and technique. First, be careful not to overmix the dough once you add the dry ingredients. Overmixing can make cookies dense rather than soft and chewy. When folding in marshmallows, do it gently to preserve gooey pockets in every bite.
The baking time is another key factor. These cookies bake quickly—usually 10–12 minutes. Keep an eye on them and remove from the oven when the edges are lightly golden but the centers still look soft. They will firm up slightly as they cool. For extra gooeyness, slightly underbake by a minute and enjoy them fresh from the oven.
Texture & Flavor Notes
The combination of pumpkin puree, almond butter, and pumpkin pie spice creates a moist and tender base. Mini marshmallows add pockets of sweet, gooey texture, while chocolate chunks balance the flavors with richness. The cookies should feel soft when you press lightly with a fingertip, but not so sticky that they lose shape.
Nutritional Information (Approximate per cookie, 12 cookies total)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Fat | 8g |
| Carbohydrates | 18g |
| Fiber | 2g |
| Sugar | 10g |
| Protein | 3g |
These cookies provide a sweet, satisfying treat without overwhelming richness, thanks to almond butter and pumpkin puree. You can also adjust chocolate or marshmallows slightly to reduce sugar while keeping the flavor.
Tips & Serving Suggestions
Expert Tips for Perfect Pumpkin S’mores Cookies
To get the best results with Pumpkin S’mores Cookies, follow a few simple tips. First, measure your ingredients carefully—especially almond flour and pumpkin puree—to maintain the correct dough consistency. Use room-temperature egg and almond butter for smoother mixing. For evenly baked cookies, rotate your baking sheet halfway through baking.
If you want extra gooey marshmallows, gently press a few on top of each cookie immediately after baking. You can also chill the dough for 15–20 minutes before baking to help cookies hold their shape and enhance flavor.
Serving Ideas and Storage
These cookies are perfect fresh from the oven, paired with a warm drink like chai tea, coffee, or hot cocoa. For parties or gifts, stack them in a decorative tin or wrap individually in parchment paper.
To store, keep cookies in an airtight container at room temperature for up to 3 days. You can also freeze baked cookies for up to 2 months; thaw at room temperature for a soft texture or warm in the oven for gooey marshmallows.
Creative Variations
You can customize your Pumpkin S’mores Cookies by adding chopped nuts for crunch or drizzling melted chocolate on top. For a richer flavor, use dark chocolate chunks instead of semi-sweet, or swap almond butter with peanut butter for a slightly different taste. You can even mix in a handful of oats for added texture.
No matter how you serve them, these cookies combine the warmth of pumpkin spice, the sweetness of chocolate, and the gooey charm of marshmallows—making them a fall favorite for any occasion.
Conclusion
Pumpkin S’mores Cookies are more than just a fall treat—they’re a cozy, nostalgic experience that combines the warmth of pumpkin spice, sweet chocolate, and gooey marshmallows in every bite. Perfect for beginners and experienced bakers alike, this recipe is forgiving, flavorful, and fun to make. By following the preparation tips, baking notes, and serving suggestions, you can create cookies that are soft, chewy, and full of autumn charm. Whether enjoyed fresh from the oven, shared with friends, or packaged as a gift, these cookies are sure to become a seasonal favorite in your kitchen.
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Frequently Asked Questions
How do I make Pumpkin S’mores Cookies soft and chewy?
To keep Pumpkin S’mores Cookies soft, avoid overmixing the dough and bake just until the edges turn lightly golden. Slightly underbaking ensures gooey marshmallows and a tender center. Cooling on the baking sheet for a few minutes before transferring to a wire rack also preserves softness.
Can I make Pumpkin S’mores Cookies vegan or gluten-free?
Yes! For a vegan version, replace the egg with a flax or chia egg (1 tbsp ground flaxseed + 3 tbsp water). Use almond flour to keep the cookies naturally gluten-free, and ensure marshmallows are vegan-friendly.
Can I prepare Pumpkin S’mores Cookies ahead of time or freeze them?
Absolutely. You can scoop and freeze raw cookie dough for up to 1 month. Bake directly from frozen, adding 1–2 extra minutes to the baking time. This makes it easy to enjoy fresh cookies anytime without starting from scratch.