This batch of pumpkin s'mores cookies began as an experiment to combine the cozy warmth of pumpkin spice with the nostalgia of campfire s'mores. I discovered this mash-up on a blustery October afternoon while digging through the pantry: a can of pumpkin puree, a bag of Teddy Grahams, and a pack of mini marshmallows. The first dozen I baked vanished before they had cooled—crispy at the edges, tender and cakey in the center, with bursts of chocolate and marshmallow in every bite. They quickly became the recipe I bring to neighborhood potlucks and bake sales when I want something seasonal and crowd-pleasing.

What makes these especially memorable is the texture contrast: the graham pieces add a light crunch that echoes the classic s'more crust, while the pumpkin keeps the dough moist and tender so the marshmallows melt into soft pockets. I usually make them in the afternoon and serve them warm; the aroma of cinnamon, pumpkin spice and toasted marshmallow fills the kitchen and always draws people out of other rooms. If you're looking for an autumnal cookie that's playful, forgiving, and perfect for sharing, these are it.

Ingredients

• Pumpkin puree (3/4 cup): Look for 100% pumpkin puree, not pie filling. Drain briefly on paper towels to remove excess moisture so dough is not too wet.
• All-purpose flour (2 3/4 cups plus 2 tablespoons): Spoon and level when measuring. The extra 2 tablespoons help yield a sturdier cookie that still stays tender.
• Baking powder & baking soda (1 teaspoon each): Both give lift—use fresh leavening for best rise and texture.
• Pumpkin pie spice (1 tablespoon) & ground cinnamon (1 teaspoon): Choose a balanced spice blend or make your own with cinnamon, nutmeg, ginger and cloves.
• Salted butter (1 cup, softened): Room-temperature butter cream-whipped with sugars creates a light, tender crumb; use unsalted plus 1/4 teaspoon salt if preferred.
• Brown sugar (1 cup) & granulated sugar (1/4 cup): Brown sugar adds molasses depth and keeps cookies moist; white sugar helps with slight crispiness.
• Vanilla extract (1 1/2 teaspoons) & 1 large egg: Classic flavor enhancers—use pure vanilla for the cleanest taste.
• Honey Teddy Grahams (1 cup, chopped): Chopped for bite-sized graham pieces—these provide the s'mores nod and a little crunch.
• Milk chocolate chips (1 cup): Use semisweet if you prefer less sweetness; premium chips melt better for gooey pockets.
• Mini marshmallows (1 cup): For melty pockets; reserve a few to press on top before baking for a toasted appearance.

Instructions

Preheat and prepare: Preheat the oven to 350°F and line baking sheets with parchment paper. Blot the pumpkin puree with paper towels to remove excess moisture—this ensures the dough isn't overly wet and bakes into a tender, not cakey, cookie. Dry ingredients: In a medium bowl, whisk together 2 3/4 cups plus 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice and 1 teaspoon ground cinnamon until evenly combined and aerated. Cream butter and sugars: In a large bowl with a hand mixer or a stand mixer fitted with the paddle, beat 1 cup softened salted butter with 1 cup brown sugar and 1/4 cup granulated sugar for about 2 minutes until light and fluffy. Scrape the bowl to ensure even mixing. Incorporate wet ingredients: Add 1 large egg, 1 1/2 teaspoons vanilla extract and 3/4 cup blotted pumpkin puree to the butter mixture and beat another minute until smooth and uniform. The mixture will lighten and become slightly looser—this is normal. Combine into dough: Add the flour mixture to the wet ingredients and mix on low just until combined; avoid overmixing to keep cookies tender. Use a rubber spatula to scrape the bowl and finish folding if necessary. Fold in mix-ins: Gently fold in 1 cup chopped Honey Teddy Grahams, 1 cup milk chocolate chips and 1 cup mini marshmallows just until evenly distributed. If the marshmallows begin to stick, fold quickly and chill dough briefly. Scoop and bake: Using a large cookie scoop (about 1/4 cup of dough), place mounds on the prepared baking sheet spaced 2 inches apart. Optionally press a few extra Teddy Graham pieces, mini marshmallows and chips on top for a bakery look. Bake 13–15 minutes until tops are lightly golden-brown. Let cookies rest on the sheet 10–15 minutes, then transfer to a rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container layered with parchment paper at room temperature for up to 48 hours. For longer keeping, place cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. To reheat frozen cookies, thaw at room temperature for 30 minutes and warm in a 300°F oven for 5–7 minutes to revive the marshmallow pockets and soften the centers. Avoid microwaving for long periods; marshmallows can over-expand and become tough.

Ingredient Substitutions

To make dairy-free, swap salted butter for a plant-based spread and use dairy-free chocolate chips and vegan marshmallows—note texture will be slightly different. For a gluten-free version, use a 1-to-1 gluten-free flour blend and ensure Teddy Grahams are replaced with a certified gluten-free crunch alternative. If you prefer less sweetness, reduce the granulated sugar to 2 tablespoons and use semi-sweet or dark chocolate instead of milk chocolate. For a chewier cookie, replace 2 tablespoons of all-purpose flour with an equal amount of bread flour to increase gluten, or chill the dough before baking to control spread.

Serving Suggestions

Serve warm with a glass of cold milk, spiced latte or hot apple cider. Arrange on a rustic wooden board with extra Teddy Grahams, mini marshmallows and chocolate pieces as garnish. These are perfect for fall gatherings, after-school snacks, and dessert bars—pair with roasted pears or a cinnamon whipped cream for an elevated dessert. For a party, place cookies on a platter with a small bowl of warm chocolate sauce for dipping to double down on the s'mores vibe.

Cultural Background

Combining pumpkin spice with s'mores is a playful American mash-up: pumpkin-spice-flavored treats are a seasonal staple in U.S. fall baking, while s'mores—graham cracker, chocolate, and marshmallow—are emblematic of campfire culture. This cookie bridges two comforting traditions, turning the portable nostalgia of s'mores into a bakery-style, autumnal cookie that nods to both campfire memories and pumpkin-patch festivals.

Seasonal Adaptations

In cooler months, add a pinch of ground cloves or allspice to the spice mix for extra warmth; in early autumn, fold in chopped toasted pecans for a nutty contrast. For holiday parties, press a single toasted marshmallow and a square of chocolate onto each cookie right when they come out of the oven to mimic a mini s'more. In summer, swap pumpkin for mashed banana and reduce spice to make a tropical marshmallow-chocolate banana cookie.

Meal Prep Tips

Make the dough in the evening and refrigerate for up to 24 hours—this deepens the spice flavor and makes scooping easier. Portion scoops onto a baking sheet and freeze until firm, then store scooped dough balls in a freezer bag; bake directly from frozen, adding 1–2 minutes to the bake time. For single-serve grab-and-go, pack cookies in small reusable containers with a napkin to keep marshmallow from sticking.

These pumpkin s'mores cookies are a joyful, seasonal treat that invite creativity—try them once and you'll find yourself tweaking the mix-ins for different occasions. Enjoy the process as much as the result, and don't be surprised if your batch disappears faster than you can photograph it.