There’s something special about the cozy blend of fall flavors and campfire nostalgia. These chewy pumpkin s’mores cookies bring both together in every bite. With gooey marshmallows, melted chocolate, and crunchy graham crackers wrapped in soft pumpkin-spiced dough, they deliver the perfect seasonal twist on a classic treat.
Whether you’re baking for Halloween, Thanksgiving, or just craving a comforting fall dessert, this recipe is designed to impress. Best of all, it skips the cakey texture so many pumpkin cookies fall into. Instead, you get real chew, bold flavor, and a no-fuss prep that’s as easy as it is satisfying.
Table of Contents
Why This Recipe is the Best
- Perfectly Chewy, Not Cakey
Most pumpkin cookies turn out soft and fluffy. This recipe is different. It tackles the common issue head-on and delivers chewy pumpkin s’mores cookies with real bite and texture. - Packed with S’mores Flavor
Every cookie is loaded with mini marshmallows, chunks of chocolate, and real graham cracker pieces for that classic campfire taste baked into a cozy fall treat. - Easy and No-Chill Time Required
No waiting. No fridge time. You can go from mixing bowl to oven without delays, making this a fast and satisfying option for any day of the week. - Detailed Tips for Perfect Results
This guide gives you smart baking advice most recipes skip. From managing pumpkin moisture to balancing texture, every tip helps you bake with confidence.
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“Pumpkins are a nutritional powerhouse. They offer vitamins and antioxidants that can benefit every function of the body,” explains Lizzy Davis, PhD
The Secret to Chewy Pumpkin Cookies (Not Cakey!)
Pumpkin adds amazing flavor, but it also brings a lot of moisture. That extra water is the number one reason most pumpkin s’mores cookies end up cakey instead of chewy.
The Problem with Pumpkin
Pumpkin puree has a high water content. When mixed directly into cookie dough, it loosens the structure and makes the final texture more cake-like than cookie-like. That’s not what we want here.
Solution 1: Blot the Pumpkin
Place the pumpkin puree on a few layers of paper towel. Gently press with more paper towels on top. Let it sit for a few minutes to absorb the excess moisture. Repeat until the pumpkin looks thicker and less watery. This one step makes a huge difference in getting that chewy texture.
Solution 2: Control Your Fats and Binders
Use melted butter instead of softened butter. Melted butter leads to a denser, chewier cookie. Also, consider using just an egg yolk instead of a whole egg. Yolks provide richness without adding more water, which keeps the cookie texture tight and chewy.
These small adjustments are the key to baking pumpkin s’mores cookies that are soft in the center, golden at the edges, and never cakey.
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Ingredients Needed
For the Cookie Base
- 1 cup unsalted butter, melted and slightly cooled
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree, blotted to remove excess moisture
- 1 large egg or just the yolk for extra chewiness
- 1 teaspoon vanilla extract
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Mix-ins for the S’mores Flavor
- 1 cup chocolate chips or chocolate chunks
- 1 cup mini marshmallows or chopped large marshmallows
- 8 graham crackers, broken into small bite-sized pieces
Optional Add-ins for Topping
- Extra chocolate chips for pressing on top before baking
- A few more mini marshmallows
- Crushed graham crackers for added crunch
- Orange food coloring if you want a festive fall color boost
These ingredients come together to create rich, chewy pumpkin s’mores cookies full of texture and classic flavor.
How to Make Pumpkin S’mores Cookies
- Preheat the Oven
Set your oven to 350°F. Line a baking sheet with parchment paper so the cookies bake evenly and lift off clean. - Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk or beat until smooth and glossy. Add the blotted pumpkin puree, egg or just the yolk, vanilla extract, and optional orange food coloring. Mix until everything is fully combined. - Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. This step ensures even distribution of the rising agent and spices. - Bring the Dough Together
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep your pumpkin s’mores cookies soft and chewy. - Fold in the Good Stuff
Gently stir in the chocolate chips, mini marshmallows, and graham cracker pieces. This is where the classic s’mores flavor comes alive in every bite. - Scoop and Shape
Use a small cookie scoop or spoon to drop even balls of dough onto the prepared baking sheet. Leave about two inches between each cookie to give them room to spread. - Top with Extras
Press a few chocolate chips, marshmallows, and graham cracker crumbs into the top of each dough ball. This makes the cookies look as good as they taste. - Bake the Cookies
Bake for 12 to 14 minutes. The edges should look golden while the centers stay soft. Do not overbake or they’ll lose their chewy texture. - Cool and Serve
Let the cookies cool on the baking sheet for five minutes. Then transfer them to a wire rack to cool completely. These pumpkin s’mores cookies are best enjoyed at room temperature.
Chewy Pumpkin S’mores Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the blotted pumpkin puree, egg or yolk, vanilla, and optional food coloring. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined without overmixing.
- Fold in the chocolate chips, marshmallows, and graham cracker pieces.
- Use a cookie scoop to form dough balls. Place on the baking sheet with about 2 inches between each.
- Press extra chocolate chips, marshmallows, and graham cracker crumbs onto each dough ball.
- Bake for 12–14 minutes, until edges are golden and centers are soft. Avoid overbaking.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition Facts (Per Serving)
Calories: 232 kcal | Carbohydrates: 31 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 7 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.3 g | Cholesterol: 27 mg | Sodium: 133 mg | Potassium: 78 mg | Fiber: 1 g | Sugar: 18 g | Vitamin A: 1041 IU | Vitamin C: 0.2 mg | Calcium: 25 mg | Iron: 1 mg Nutrition Disclaimer Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.What You’ll Need
- Mixing bowls (one large, one medium)
- Whisk or electric hand mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Paper towels (for blotting pumpkin puree)
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Wire cooling rack
- Oven
Variations to Try
Pumpkin S’mores Bars
If you prefer bars instead of cookies, press the prepared dough evenly into a greased 8×8 or 9×9 inch baking pan. Bake at 350°F for 20 to 25 minutes or until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs. Let the bars cool completely before slicing. This version gives you thicker, softer pumpkin s’mores treats with a gooey center.
Gluten-Free Option
Swap the all-purpose flour for a 1 to 1 gluten-free baking flour. Make sure your baking blend includes xanthan gum for proper texture. Also, use certified gluten-free graham crackers to keep the recipe fully gluten-free. These adjustments still give you chewy pumpkin s’mores cookies that taste just as rich and satisfying.
Storage and Freezing Instructions
Room Temperature Storage
Store your pumpkin s’mores cookies in an airtight container once they have completely cooled. Keep them at room temperature for three to five days. If you want to maintain their soft texture, place a slice of bread in the container with the cookies to help retain moisture.
Freezing Baked Cookies
Allow the cookies to cool fully, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They will stay fresh for up to three months. To enjoy, let them thaw at room temperature or warm briefly in the microwave.
Freezing Unbaked Cookie Dough
Scoop the dough into individual portions and freeze them on a lined baking sheet. Once firm, move the dough balls into a freezer-safe bag. When ready to bake, place the frozen dough directly on a baking sheet and add one or two extra minutes to the baking time. This method gives you fresh pumpkin s’mores cookies on demand.
Frequently Asked Questions (FAQ)
Why are my pumpkin cookies cakey?
Too much moisture from the pumpkin puree is the usual culprit. Be sure to blot your pumpkin thoroughly and consider using only an egg yolk to keep the texture dense and chewy. These steps are essential for successful pumpkin s’mores cookies.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to three days in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for ten to fifteen minutes before scooping and baking.
Can I use homemade pumpkin puree?
You can, but make sure it’s thick and not watery. You may need to strain it through cheesecloth or simmer it briefly to reduce the water content before using it in your pumpkin s’mores cookies.
What do I do if my marshmallows burn?
Try pressing the marshmallows into the dough halfway through baking instead of adding them at the beginning. You can also switch to vegan marshmallows, which often hold their shape better at high heat. Both tips help keep your pumpkin s’mores cookies gooey and golden, not scorched.
Medical Disclaimer
The information on this website is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
Final Thoughts
These chewy pumpkin s’mores cookies bring together the best parts of fall and classic campfire flavor. With rich chocolate, gooey marshmallows, and spiced pumpkin in every bite, they’re satisfying, simple to make, and full of texture that stands out from the usual cakey versions.
If you tried this recipe, leave a comment and a star rating below. Your feedback helps others and lets us know how it turned out. Don’t forget to share your cookies on social media so others can enjoy the recipe too.
What twist did you try? Maybe bars, gluten-free, or a new topping? Tell us in the comments and keep the cookie love going.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
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