Easy Pumpkin Smores Cookies Recipe
If you love autumn and also love food that reminds you of camping, I have the recipe for you! Pumpkin smores cookies are the perfect mix of cozy fall flavors and a campfire classic. This pumpkin smores cookie recipe blends canned pumpkin, graham crackers, marshmallows, and chocolate chips for one of the best fall desserts you’ll bake this season.
Why Pumpkin Smores Cookies Are a Great Choice
Pumpkin smores cookies belong on your list of easy pumpkin dessert recipes for fall. They’re chewy, sweet, and a little gooey, with just the right balance of pumpkin spice and chocolate. And if you’ve been looking for creative ways to use up leftover canned pumpkin from other bakes like my pumpkin biscotti, pumpkin banana bread, or even a classic pumpkin loaf, this recipe is a smart option.
You can also use pantry leftovers like those last few graham crackers or a handful of chocolate chips. For a fun twist, try pairing these cookies with homemade hot cocoa and a batch of my homemade marshmallows, which taste so much better than store-bought.
How to Make Pumpkin Smores Cookies
Making these pumpkin smores cookies is simple enough for a weeknight bake and fun enough for a fall family activity. The recipe comes together quickly, using basic pantry ingredients plus a little pumpkin puree to bring a seasonal twist.
Ingredients
Here’s what you’ll need to make these cookies. Did I mention this is a great recipe for using up leftover pumpkin puree?
- 1 cup unsalted butter, at room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree (or leftover canned pumpkin)
- 1 egg
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers, broken into small pieces
- 1 tsp orange food coloring (optional)
Directions
This pumpkin smores cookie recipe bakes in less than 20 minutes, so you’ll have a warm pumpkin dessert ready in no time. The steps are easy to follow, even if you’re baking with kids.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Blend together softened butter, brown sugar, and granulated sugar until fluffy.
- Add in pumpkin puree, egg, and vanilla extract until fully mixed. Stir in orange food coloring if you’re using it.
- In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
- Slowly add the dry mixture to the wet mixture until combined.
- Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
- Place rounded scoops of dough onto the baking sheet, spacing them 2 inches apart.
- Press extra marshmallows, chocolate chips, or graham crackers into the tops of the scoops.
- Bake for about 15 minutes, or until the edges are golden brown.
- Let the cookies cool completely before serving.
Pumpkin Smores Cookie Recipe FAQs
If you have questions about making these cookies, you’re not alone. Here are answers to the most common questions I hear. If your question isn’t listed, leave it in the comments below.
Can I use fresh pumpkin instead of canned pumpkin?
Yes. If you have fresh pumpkin puree from roasting a pumpkin, you can use it in place of canned pumpkin. Just make sure the puree is well-drained so it doesn’t make the dough too wet.
How do I store pumpkin smores cookies?
Keep these cookies in an airtight container at room temperature for three days. If you want them to last longer, store them in the refrigerator for up to a week or freeze them for up to two months. They freeze just as well as my cheesy hamburger casserole or zucchini pasta sauce, which are both great for meal prep.
Can I make pumpkin smores cookies ahead of time?
Yes. You can prepare the dough ahead of time and refrigerate it for up to 48 hours before baking. This makes it easier to bake fresh cookies right before serving, especially for gatherings or holiday events.
Fall Desserts and Campfire Memories
Pumpkin smores cookies bring together the best of fall desserts and campfire treats. This recipe is also a clever way to use up leftover canned pumpkin or graham crackers in your pantry.
Whether you serve them as October desserts for a party, tuck them into a lunchbox, or keep them for an after-dinner treat, these cookies are a cozy and practical addition to your pumpkin dessert recipes list.
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Pumpkin S’mores Cookies Recipe
Equipment
- mixing bowl
Ingredients
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 egg
- 1 tsp pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- 8 graham crackers broken into small pieces
- 1 tsp food coloring orange, optional
Instructions
Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Blend together softened butter, brown sugar, and granulated sugar until fluffy.
- Add in pumpkin puree, egg, and vanilla extract until fully mixed (add the orange food coloring into this step if you choose to use it).
- In a different bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Slowly add the dry ingredients to the wet ingredients until fully mixed.
- Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
- Place rounded scoops of the mixture onto the parchment paper using a spoon, space the scoops 2 inches apart.
- Press some extra marshmallows, chocolate chips, and/or pieces of graham crackers into the top of each scoop.
- Bake for 15 minutes or until the edges are golden brown.
- Allow the cookies to cool completely.
