Pumpkin S'mores Cookies Recipe

Looking for a pumpkin cookie recipe?  These pumpkin s'mores cookies will soon be a family favorite.  They combine classic pumpkin, chocolate, and marshmallows for a delicious fall cookie recipe.

Pumpkin Cookie Recipe

About the end of August, I'm ready for everything pumpkin.  We grow pumpkins, and I make my own pumpkin puree.  I freeze dry the pumpkin for powder, and I also freeze some to use in fall pumpkin recipes.

We love s'mores, so I wanted to combine two of my favorites and create a pumpkin s'mores cookie recipe.  

For more pumpkin recipes, check out these posts:

• Peanut Butter Pumpkin Cupcakes
• Pumpkin Chocolate Chip Bread
• Baked Pumpkin Doughnuts
• Pumpkin Spice Donuts Recipe
• Pumpkin Yeast Bread Recipe
• Spice Cake Mix Pumpkin Muffins
• Easy Cake Mix Pumpkin Bread
• Pumpkin Pie Overnight Oats

Why You'll Love These Pumpkin S'mores Cookies

Here's why I know you'll love these pumpkin cookies:

Pumpkin: It's pumpkin season!  It's the time of the year to make all the things with pumpkin.  This is a fun and unique pumpkin cookie recipe.

S'mores: S'mores are a classic summer and fall treat.  Who doesn't love gooey marshmallows and chocolate?  Pair it with pumpkin for a fall treat.  If you want a classic s'mores cookie, try these s'mores cookies with a cake mix.

Easy to Make: These cookies are made from scratch, but they are still very easy to make using common ingredients.

Stores Well:  They store well and will be good for a few days on the counter.

Pumpkin S'mores Cookie Recipe Ingredients

Here's what you'll need to make these delicious fall cookies:

• Shortening: I use shortening  because it has a higher melting point than butter.  It traps air bubbles during baking, so your cookies rise a little more and hold their shape after baking.  This results in softer and lighter cookies.
• Brown Sugar.  You can use light brown sugar or dark brown sugar.  I don't notice much of a difference personally.  You can also use coconut sugar in place of the brown sugar.  For fewer calories, use a Splenda brown sugar blend.
• Egg
• Pumpkin Puree. Make sure you use 100 percent pumpkin puree and not pumpkin pie filling.  You can also make your own Instant Pot pumpkin puree.
• Vanilla Extract.  I recommend using real vanilla extract for best flavor.  You can make vanilla extract from vanilla beans or use my Instant Pot vanilla extract for a quicker version.  For an alcohol free version, try this DIY vanilla extract with glycerin.
• Flour.  I used all purpose flour.  I don't recommend using whole wheat or other kinds of flour because they may affect the texture.
• Pumpkin Pie Spice.  Use a store bought mix or make pumpkin pie spice from scratch.
• Baking Soda.
• Salt
• Chocolate Chips. You can use semi sweet chocolate chips, dark chocolate, or milk chocolate.
• Mini Marshmallows. Mini marshmallows work best for these cookies.

Sometimes I get spunky and sprinkle some graham cracker crumbs on top of the cookies before baking.

FAQs and Helpful Hints

Pumpkin S'mores Cookies are Sticky

The marshmallows tend to get sticky after baking.  You can use parchment paper to separate layers during storage.

Do I Need to Chill the Cookie Dough?

I usually chill my cookie dough for about an hour before baking.  The recipe will be delicious without chilling, but it helps the flavors meld together.

How Do I Store Leftover Cookies?

Store leftover cookies in an airtight container on the counter for three to five days.

Pumpkin S'Mores Cookies Ingredients

• ½ cup shortening
• ½ cup brown sugar
• 1 egg
• ⅓ cup pumpkin puree
• 1 teaspoon  vanilla
• 1 cup all purpose flour
• 1 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk chocolate chips
• 1/2 cup mini marshmallows

How to Make Pumpkin Cookies

Step #1

Preheat the oven to 375 degrees F.  Line two baking sheets with parchment paper.

Step #2

In a large bowl, combine the shortening, pumpkin puree, vanilla, and egg.  Mix until combined.  Then add the dry ingredients (flour, brown sugar, pumpkin pie spice, baking soda, and salt).  It will be sticky.  Gently fold in the chocolate chips.

Step #3

Use an ice cream scoop or a large spoon to scoop out a ball of dough about the size of a golf ball onto the parchment liked baking sheets.   Top each cookie with 4-5 chocolate chips and press in.  Repeat leaving 2 inches between cookies.

Step #4

Bake in a preheated oven for 10-12 minutes until the edges are slightly browned.  Immediately top with a couple of mini marshmallows are place back in the oven for 2 minutes.  Be careful not to overcook them or the marshmallows will melt.   You can also use the broiler setting to toast the marshmallows, but watch them carefully. 

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