Chef Megan Harper - Cookie and Confections Specialist
👨‍🍳 Cookie Specialist

Recipe by Mitchell

🎓 Baking Arts Graduate ⏰ 12+ Years Experience 🍽️ Fall Dessert Expert

❤️ My Recipe Story

"I created these cookies one autumn evening when I wanted to combine two of my favorite things: pumpkin spice season and campfire s'mores. The result was these incredible soft cookies that capture all the nostalgic flavors of s'mores with the cozy warmth of pumpkin."

Megan specializes in creative cookie recipes that blend classic flavors with seasonal twists. She's passionate about making cookies that look as stunning as they taste and bring joy to every celebration.

View All Mitchell's Recipes →
Stack of soft pumpkin s'mores cookies with golden-brown edges, topped with toasted marshmallows, chocolate chunks, and graham cracker pieces visible throughout

The Perfect Pumpkin Cookie Base

Using pumpkin puree creates incredibly soft, cake-like cookies with natural moisture that keeps them fresh for days. The key is using pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that would throw off the recipe's carefully balanced flavors.

The combination of brown and granulated sugar creates the ideal texture - chewy edges with soft, pillowy centers. Brown sugar adds moisture and a subtle molasses flavor that complements the pumpkin, while granulated sugar helps the cookies spread just enough without going flat.

💡 Professional Tip

Chill the dough for 30 minutes before baking if you want thicker cookies. The cold dough spreads less in the oven, creating taller, fluffier cookies with more dramatic peaks.

Frequently Asked Questions

Yes, canned pure pumpkin puree works perfectly. Make sure it's 100% pumpkin, not pumpkin pie filling. Libby's is a reliable brand that works great in this recipe.

Watch them closely during broiling - it only takes 30-60 seconds. Keep oven door slightly ajar so you can monitor. Remove immediately when they turn golden brown.

Yes, the cookies are delicious without toasting the marshmallows. They'll just look less like traditional s'mores. You can also use a kitchen torch to toast them individually for more control.

Make sure butter is softened but not melted, and measure flour correctly using the spoon-and-level method. Chilling the dough for 30 minutes also helps prevent spreading.

Yes! Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. Baked cookies stay fresh in an airtight container for up to 5 days.

Mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice. This creates a similar warm spice blend.

Yes, cut regular marshmallows into quarters for mixing into dough. For topping, mini marshmallows work better as they toast more evenly and fit perfectly on each cookie.

Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent marshmallows from sticking together. Don't refrigerate as it makes them dry.

Recipe Troubleshooting Guide

✅

Cookies Too Soft

Problem: Cookies don't hold their shape and are too cake-like

Solution: Reduce pumpkin puree by 2 tablespoons, or add 2-3 extra tablespoons of flour. Make sure you're draining any excess liquid from the canned pumpkin.

✅

Burnt Marshmallows

Problem: Marshmallow tops burn before getting golden

Solution: Move oven rack down one position from center, and watch constantly during broiling. Remove at first sign of browning. Use kitchen torch for more control.

✅

Cookies Spreading Too Much

Problem: Cookies spread thin and lose their thick texture

Prevention: Chill dough for 30 minutes before baking. Ensure butter is softened but not melted. Check baking soda is fresh and active.

✅

Dry Texture

Problem: Cookies turn out dry instead of soft and chewy

Recovery: Don't overbake - remove when centers look slightly underdone. They'll continue cooking on the hot pan. Store in airtight container immediately after cooling.

✅

Marshmallows Melting Into Cookie

Problem: Marshmallows completely melt and disappear during baking

Prevention: Add marshmallows for topping in the last 2 minutes of baking, or add after baking before broiling. Marshmallows mixed in dough will melt slightly - this is normal.

✅

Flavor Balance Issues

Too Sweet: Increase cinnamon and pumpkin pie spice by 1/2 tsp each, add extra sea salt on top

Too Salty: Reduce salt to 1/4 tsp, serve with a glass of milk to balance

Bland: Increase vanilla to 1 tablespoon, add 1/2 tsp more pumpkin pie spice, use darker chocolate

Cookie ingredients including pumpkin puree, chocolate chunks, mini marshmallows, graham crackers, butter, and warm spices arranged on a kitchen counter

Building the S'mores Experience

The magic of these cookies comes from the layered flavors that mimic a campfire s'more. Dark chocolate chunks provide rich, bittersweet notes that balance the sweetness of marshmallows and graham crackers. Using chunks rather than chips creates pockets of melted chocolate throughout.

Breaking graham crackers into rustic pieces adds authentic s'mores texture and flavor. They soften slightly during baking while maintaining a subtle crunch that contrasts beautifully with the soft cookie base. Don't skip this ingredient - it's what truly makes these taste like s'mores.

Essential Ingredient Notes

  • Pumpkin Puree: Use pure pumpkin puree, not pie filling. If puree seems watery, drain it in a fine-mesh strainer for 10 minutes and measure after draining for best results.
  • Dark Chocolate Chunks: Choose quality dark chocolate (60-70% cacao) for the best flavor. Chunks create better pockets of melted chocolate than chips, which are formulated to hold their shape.
  • Graham Crackers: Regular honey graham crackers work perfectly. Break them into varied sizes - some larger pieces and some crumbs - for the most authentic s'mores texture and appearance.
Pumpkin s'mores cookie dough balls on a baking sheet topped with mini marshmallows, ready to go in the oven

Mastering the Marshmallow Toast

The key to perfectly toasted marshmallow tops is timing and positioning. After the initial bake, the cookies are structurally set, so the brief broil only affects the marshmallow tops. Position the oven rack about 6 inches from the broiler for even toasting without burning.

Watch the cookies constantly during broiling - marshmallows can go from perfectly golden to burnt in seconds. The goal is a golden-brown top with slight charring, just like a campfire marshmallow. If some toast faster than others, remove those cookies first.

The Perfect Toast

Turn on the broiler and watch through the oven window. The marshmallows should puff up and turn golden brown in 30-60 seconds. Don't walk away - they need constant attention during this step.

Pumpkin S'mores Cookies

Prep 20 min
Cook 15 min
Serves 24 servings
Level Easy

📋 Ingredients

For the Cookie Dough

  • 200g dark chocolate chunks
    Use quality chocolate for best flavor
  • 4 graham crackers, broken
    Essential for s'mores flavor
  • 120g mini marshmallows
    For mixing into dough
  • Extra mini marshmallows
    For topping and toasting
  • Flaky sea salt
    Finishing touch that enhances flavors

For the S'mores Mix-Ins

  • 280g all-purpose flour
    Spoon and level for accuracy
  • 115g unsalted butter, softened
    Should be soft but not melted
  • 200g light brown sugar
    Adds moisture and chewiness
  • 100g granulated sugar
    Balances texture
  • 240g pumpkin puree
    Pure pumpkin, not pie filling
  • 1 large egg
    Helps bind ingredients
  • 2 tsp vanilla extract
    Enhances all flavors
  • 2 tsp ground cinnamon
    Warm fall spice
  • 1 tsp pumpkin pie spice
    Signature autumn flavor

Instructions

  1. Mix Dry Ingredients

    Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, pumpkin pie spice, and ginger.

  2. Cream Butter and Sugars

    In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add pumpkin puree, egg, and vanilla extract. Beat until well combined.

  3. Combine and Add Mix-Ins

    Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chunks, graham cracker pieces, and mini marshmallows until evenly distributed.

  4. Scoop and Bake

    Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Press 2-3 extra mini marshmallows on top of each cookie. Bake for 12-15 minutes until edges are set but centers still look slightly underdone.

  5. Toast and Finish

    Remove from oven and immediately press additional marshmallows on top. Turn oven to broil and return cookies for 30-60 seconds to toast marshmallows, watching carefully. Sprinkle with flaky sea salt. Cool on baking sheet for 5 minutes before transferring to wire rack.

Recipe Notes & Tips

Storage

Store in an airtight container at room temperature for up to 5 days. The cookies stay soft and delicious. Don't refrigerate as it will dry them out.

Make-Ahead Tips

Cookie dough can be scooped, frozen on a baking sheet, then stored in freezer bags for up to 3 months. Bake from frozen, adding 2-3 extra minutes to baking time.

Variations

Try white chocolate chunks instead of dark, add 1/2 cup chopped pecans for crunch, or drizzle cooled cookies with melted chocolate. For extra s'mores flavor, add 1/2 tsp smoked paprika to the dough.