I absolutely love how this Pumpkin S’mores Cookies Recipe comes together—it’s like autumn in cookie form! If you’re a pumpkin fan and also crave that nostalgic campfire s’mores flavor, these cookies hit the spot perfectly. The combination of warm pumpkin spice and melty chocolate marshmallows feels cozy and indulgent without being overly rich.
When I first tried this recipe, I was amazed at how simple the ingredients are, yet the flavor is so unique and comforting. Whether you’re baking for a fall gathering or just want a sweet treat on a chilly evening, I find these pumpkin s’mores cookies are always a crowd-pleaser. You’ll notice they’re soft with little pockets of gooey chocolate and marshmallow—trust me, they’re worth trying right now!
Why You’ll Love This Recipe
- Easy to Make: The ingredients come together quickly, and the dough mixes up in just one bowl.
- Unique Flavor Twist: Pumpkin puree and pumpkin pie spice add a cozy seasonal vibe to classic s’mores flavors.
- Perfect Texture: Soft cookies with melty chocolate and marshmallow pockets are truly irresistible.
- Great for Fall Gatherings: They’re a fun, festive upgrade when you’re craving something both sweet and seasonal.
Ingredients You’ll Need
Each ingredient in this Pumpkin S’mores Cookies Recipe brings something special to the mix, creating a harmony of flavors and textures that you won’t want to miss. I always recommend fresh pumpkin puree and good-quality almond butter for best results!
- Creamy unsweetened almond butter: Use a smooth, fresh almond butter to ensure the cookies stay moist and nutty, without overpowering sweetness.
- Light brown sugar: Adds a gentle caramel note and keeps the cookies soft — you can swap for coconut sugar if you prefer.
- Egg: Binds the ingredients together and helps create that nice, tender crumb.
- Pumpkin puree: The star of the show, it brings moisture and that unmistakable fall flavor.
- Vanilla extract: Enhances all the sweet flavors without stealing the spotlight.
- Almond flour: Helps keep the cookies gluten-free and adds a lovely nutty texture.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves to give those cozy autumn aromas.
- Baking soda: Provides a gentle rise so your cookies aren’t too dense.
- Salt: Balances sweetness and elevates all the flavors.
- Vegan mini marshmallows: My favorite choice since they hold their shape and don’t completely melt into the dough.
- Semi-sweet chocolate chips or chunks: Choose good quality chocolate for deep, gooey pockets of chocolate in every bite.
Variations
I love encouraging you to make this Pumpkin S’mores Cookies Recipe your own. I’ve played around with a few tweaks to suit different tastes and dietary needs, and you might find your favorite spin by experimenting too!
- Nut-Free Variation: Swap almond butter for sunflower seed butter and use oat flour instead of almond flour for allergy-friendly cookies. I found this works really well with the pumpkin flavor still shining through.
- Spice Level: Try adding a pinch of cayenne or ginger for a little kick — my family enjoys that warm spicy contrast with the sweet marshmallows.
- Chocolate Swap: Use dark chocolate chunks or white chocolate chips if you want a different flavor profile — white chocolate adds a creamy sweetness that balances nicely with pumpkin.
- Marshmallow Type: Regular mini marshmallows melt into the cookie and create a fudge-like texture, which is also delicious but different; vegan marshmallows keep their shape.
How to Make Pumpkin S’mores Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F and line a baking sheet with parchment paper — this prevents sticking and helps the cookies bake evenly. Setting this up early will keep things moving smoothly as you mix the dough.
Step 2: Mix the Wet Ingredients
In a large bowl, stir together the almond butter, brown sugar, pumpkin puree, vanilla, and egg until everything is well combined. I like to use a wooden spoon here because it helps pull everything together without overworking the batter. You’ll see the mixture get glossy and thick, which is just right.
Step 3: Combine Dry Ingredients
Whisk together the almond flour, pumpkin pie spice, baking soda, and salt in a separate bowl. This step ensures even distribution of the leavening and spices, so you don’t get any clumps in your cookies.
Step 4: Bring It All Together
Add the dry ingredients to the wet and stir until just combined — be careful not to overmix, or your cookies might turn out dense. Then, fold in the chocolate chips gently to evenly spread them throughout.
Step 5: Add the Marshmallows and Scoop
This is where the magic happens! Place 2-3 mini marshmallows into your cookie scoop before scooping cookie dough on top. This way, the marshmallows are nestled in the cookie, creating gooey pockets while they bake. Arrange the scoops on your prepared baking sheet, leaving just enough room for spreading without merging.
Step 6: Bake and Cool
Bake your cookies for 10-12 minutes until edges are set but the centers still look slightly soft. Remove them from the oven and let them cool on the baking sheet for at least 5 minutes before transferring to a wire rack. This resting time helps them firm up just right and keeps the marshmallow melting under control.
Pro Tips for Making Pumpkin S’mores Cookies Recipe
- Use Vegan Marshmallows for Shape: I discovered that vegan marshmallows retain their form better, giving you those signature gooey chunks rather than melting into a gooey mess.
- Don’t Overmix the Dough: Mixing just until combined keeps the texture tender and soft — trust me, overworking it leads to tougher cookies.
- Timing Is Key: Baking 10-12 minutes hits the perfect balance; too long and the marshmallow can burn, too short and the cookies might be too underdone.
- Add Marshmallows to Dough Inside Scoop: Placing marshmallows inside the scoop before adding batter keeps them nicely embedded and prevents them from burning on top.
How to Serve Pumpkin S’mores Cookies Recipe
Garnishes
I love sprinkling a few extra chocolate chips on top right before baking for a gorgeous, slightly melted finish. If you want an extra touch, a light dusting of cinnamon sugar right after they come out of the oven adds a little sparkle and warmth that really complements the pumpkin pie spice.
Side Dishes
These cookies shine on their own but pairing them with a warm mug of chai tea, spiced pumpkin latte, or even a glass of cold almond milk makes the experience extra cozy. I also like serving them alongside simple vanilla ice cream for an easy dessert upgrade.
Creative Ways to Present
For fall parties, arrange these cookies on a rustic wooden board alongside small bowls of chocolate chips and marshmallows for a seasonal s’mores bar. Another fun idea is to sandwich two cookies with a scoop of pumpkin ice cream between them—delicious and impressive!
Make Ahead and Storage
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature, layering parchment paper between them to keep from sticking. They stay soft and fresh for about 3-4 days—if they last that long because they disappear fast!
Freezing
You can freeze pumpkin s’mores cookies baked or unbaked! To freeze baked, wrap cookies individually and place in a freezer bag. For dough, scoop balls onto a tray, freeze until firm, then store in a container. I love this because it lets me bake a fresh batch any time I want without fuss.
Reheating
To reheat, pop cookies in a warm oven at 300°F for 5-7 minutes or microwave them for about 15 seconds. This brings back that melty marshmallow goodness and fresh-baked cookie softness in seconds.
FAQs
-
Can I make this Pumpkin S’mores Cookies Recipe gluten-free?
Absolutely! This recipe already uses almond flour instead of regular flour, making it naturally gluten-free. Just be sure to check that all your other ingredients, like baking soda and chocolate chips, are certified gluten-free.
-
What if I don’t have pumpkin pie spice?
No worries! You can make your own blend using cinnamon, nutmeg, ginger, and a pinch of cloves. I usually mix about 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a tiny pinch of cloves for an easy substitute that works great in this cookie.
-
Can I replace the almond butter with peanut butter?
Yes, peanut butter can be used if you prefer its flavor, but it will give the cookies a slightly different, nuttier taste. I find almond butter balances better with pumpkin and spices, but peanut butter offers a tasty alternative.
-
Why do vegan marshmallows work better in this recipe?
Vegan marshmallows hold their shape better while baking, so you get delightful, gooey pockets inside the cookie instead of the marshmallows melting completely into the dough like traditional ones do.
-
How do I prevent cookies from spreading too much?
Make sure to chill the dough for 10-15 minutes if it feels too soft, and use parchment paper on your baking sheet. Also, placing marshmallows inside the scoop helps them stay a bit thicker and less prone to spreading.
Final Thoughts
This Pumpkin S’mores Cookies Recipe has quickly become one of my go-to treats for fall. I love sharing it with friends because it feels special but is so straightforward to make. You’re going to enjoy how effortlessly it blends pumpkin spice warmth with that classic s’mores melty goodness. Give it a try and let yourself indulge in a cookie that feels like a little autumn hug in every bite!
Print
Pumpkin S’mores Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Pumpkin S’mores Cookies combine the cozy flavors of pumpkin and pumpkin pie spice with the classic s’mores combination of chocolate and marshmallows. Made with almond butter and almond flour, these soft and chewy cookies are perfect for fall and have a vegan-friendly twist when using vegan marshmallows.
Ingredients
Wet 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
Dry Ingredients
- 1/4 packed cup almond flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup vegan mini marshmallows
- 1/2 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375 degrees F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix wet ingredients: In a large bowl, use a wooden spoon to mix together the almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg until the mixture is smooth and well combined.
- Whisk dry ingredients: In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt thoroughly to ensure even distribution of spices and leavening.
- Combine wet and dry mixtures: Add the dry ingredients to the wet ingredients and stir until just combined. Then fold in the semi-sweet chocolate chips gently to distribute evenly without over-mixing.
- Incorporate marshmallows: Place 2-3 vegan mini marshmallows into your cookie scoop, then scoop the cookie batter over them so the marshmallows are partially visible on top but still embedded in the dough. Portion the dough onto the prepared baking sheet.
- Add extra chocolate chips: Optionally, sprinkle extra chocolate chips or chunks on top of each cookie for extra chocolatey goodness.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes until the edges are set and the tops are lightly golden.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet before serving to let them set and prevent the marshmallows from sticking.
Notes
- I recommend using vegan marshmallows because they maintain their shape and do not melt completely into the cookie batter like regular marshmallows.
- If you use regular mini marshmallows, be aware they will melt into the cookie and create a different texture.
- The almond flour and almond butter provide a gluten-free base, but always check labels if you have strict dietary restrictions.
- These cookies are best enjoyed fresh but can be stored in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
