The First Bite That Started It All
The smell of toasted marshmallows and pumpkin spice hit me the second I walked into the bakery. A warm cookie melted in my mouth—crispy edges, gooey center, graham cracker crunch. Ever wondered how you could turn Pumpkin S’mores Cookies into something unforgettable? That bite made me rush home to bake my own. Now, I crave that mix of cozy pumpkin and campfire sweetness every fall. What’s your favorite cookie memory? Share it below!My Messy (But Delicious) First Try
My first batch spread into one giant cookie blob. Marshmallows oozed everywhere, and I panicked. But the crispy-chewy mess tasted like heaven. Home cooking isn’t about perfection—it’s about joy. Now I laugh when marshmallows puff up like little clouds. Have you had a kitchen fail that turned out tasty? Tell me in the comments!Why These Flavors Work Magic
– Pumpkin spice adds warmth without overpowering the chocolate. – Graham cracker bits give a nostalgic crunch against the gooey marshmallows. Which flavor combo surprises you most? Is it the pumpkin with chocolate or the marshmallow with graham? Vote by liking this post!A Cookie Born Around Campfires
S’mores date back to 1920s scout troops, while pumpkin cookies grew from colonial thrift. This mash-up? A modern twist on two classics. *Did you know graham crackers were once a health food?* Now they’re pure indulgence. What’s your take on mixing old-school treats? Try it and tag me!
| Ingredient | Amount | Note |
|---|---|---|
| Unsalted butter | 1 cup | at room temperature |
| Brown sugar | 3/4 cup | packed |
| Granulated sugar | 1/4 cup | |
| Pumpkin puree | 1/2 cup | |
| Egg | 1 | large |
| Vanilla extract | 1 teaspoon | |
| All-purpose flour | 2 1/4 cups | |
| Baking soda | 1 teaspoon | |
| Pumpkin pie spice | 1 teaspoon | |
| Salt | 1/2 teaspoon | |
| Chocolate chips | 1 cup | |
| Mini marshmallows | 1 cup | |
| Graham crackers | 8 | broken into small pieces |
| Food coloring | 1 teaspoon | orange, optional |
| Chocolate chips | 1/2 cup | for topping |
| Mini marshmallows | As needed | for topping |
| Graham crackers | As needed | crushed, for topping |
How to Make Pumpkin S’mores Cookies
Step 1 Preheat your oven to 350°F. Line a baking sheet with parchment paper. This stops cookies from sticking. Always check your oven temp with a thermometer. (*Fun fact: Parchment paper saves cleanup time!*)
Step 2 Cream butter and sugars until fluffy. Use room-temperature butter for smooth mixing. Scrape the bowl sides often. A hand mixer works best here.
Step 3 Beat in pumpkin, egg, and vanilla. Add orange food coloring now if using. Mix just until combined. Overmixing makes cookies tough.
Step 4 Whisk dry ingredients in another bowl. This blends flavors evenly. Sift flour if it’s lumpy. (Hard-learned tip: Measure flour by spooning it into the cup!)
Step 5 Fold in chocolate, marshmallows, and graham crackers. Gently stir to avoid crushing add-ins. Chill dough 10 minutes if too sticky.
Step 6 Drop dough onto the baking sheet. Leave space for spreading. Press extra toppings on top. Bake until edges are golden. What’s your go-to cookie add-in? Share below!
Cook Time: 12–14 minutes Total Time: 30 minutes Yield: 24 cookies Category: Dessert, Cookies
3 Fun Twists on Pumpkin S’mores Cookies
Spicy Kick Add ½ teaspoon cayenne to the dough. The heat balances the sweet. Perfect for fall gatherings.
Nutty Crunch Swap graham crackers for crushed pecans. Toast them first for extra flavor. Great for texture lovers.
White Chocolate Dream Use white chocolate chips instead. Add dried cranberries for tartness. Holiday vibes in every bite. Which twist would you try? Vote in the comments!
Serving & Pairing Ideas
Serve warm with vanilla ice cream. The melty marshmallows make it extra cozy. Or pack them for a picnic. Pair with hot apple cider. The spices complement the pumpkin. For adults, try a bourbon-laced cocoa. Which would you choose tonight? Tell us below!
Storing and Serving Tips
Keep these cookies fresh in an airtight container for up to 3 days. For longer storage, freeze dough balls or baked cookies for 2 months. Thaw frozen cookies at room temperature before serving. *Fun fact: The marshmallows get extra gooey when reheated!* Want to bake ahead? Double the batch and share with neighbors—they’ll love you for it. Why this matters: Fresh-baked cookies taste best, but planning ahead saves time. Ever tried freezing cookie dough? Tell us your tricks!Troubleshooting Your Cookies
Too flat? Chill the dough for 30 minutes before baking. Marshmallows burning? Press extras into the tops after baking. Dry texture? Check your pumpkin puree—it should be thick, not watery. Why this matters: Small tweaks make big differences in cookie success. My grandkids once made hockey-puck cookies—we laughed and tried again. What’s your biggest cookie fail? Share the story!Your Questions Answered
Can I make these gluten-free? Swap all-purpose flour for a 1:1 gluten-free blend. Add 1/4 tsp xanthan gum if needed.
How far ahead can I prep the dough? Chill it for up to 2 days or freeze for later use.
What if I don’t have pumpkin pie spice? Mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp cloves.
Can I use regular marshmallows? Yes—chop them small so they melt evenly.
How do I halve or double this recipe? Adjust all ingredients evenly. Bake time stays the same.
Final Thoughts
These cookies blend cozy pumpkin spice with campfire fun. Perfect for fall gatherings or a sweet solo treat.Tag @AmeliaHartwell on Pinterest with your cookie photos—I’d love to see your twists! Happy cooking! —Amelia Hartwell.
