
Soft, pillowy pumpkin cookies studded with graham pieces, melty chocolate and toasted marshmallows — all the campfire nostalgia in a fall-ready cookie.

These Pumpkin S'mores Cookies are fall in handheld form: soft, spiced dough flecked with Honey Teddy Grahams, pockets of milk chocolate and little bursts of marshmallow. I first made this combination on an October afternoon when I wanted something that tasted like a campfire without leaving the kitchen. The pumpkin keeps the cookies tender and gives them a warm, autumnal flavor that pairs perfectly with the graham, chocolate and marshmallows that make up a classic s'more. The result is a cookie with a slightly crisp edge, pillowy center and melty pockets of nostalgic goodness.
I stumbled on the idea after a weekend of baking bars and realizing I had pudding-size jars of pumpkin puree left over. Turning it into a cookie dough stretched that puree into something everyone in the family loved. These cookies are special because they balance moisture and structure: pumpkin alone can make baked goods gummy, but the right flour ratio and resting time create a soft, well-structured cookie that holds mix-ins without collapsing. Every time I bring a tray to a gathering, people ask what I put in them. The smell of cinnamon and pumpkin spice baking with toasted marshmallow is one of those scents that makes the whole house feel like fall.
In our house these always disappear first at holiday gatherings. My niece declared them her new favorite and asked for them every weekend last fall. I love that they remind adults of campfire s'mores and make kids excited to try pumpkin in a sweet format.
My favorite aspect is the way the Teddy Grahams soften just enough to become chewy without turning to paste. One year I made these for a classroom bake sale and the teacher asked for the recipe the same day. They strike the perfect balance between novelty and familiar flavors.
Store cooled cookies in an airtight container at room temperature for up to 3 days. To prevent marshmallows from sticking to the lid, layer cookies between sheets of parchment. For longer storage, freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer-safe bag for up to 2 months. Reheat in a 325°F oven for 5 to 7 minutes to revive gooey centers. If you freeze unbaked dough balls, let them thaw in the refrigerator overnight before baking or bake directly from frozen, adding a minute or two to the bake time.
If you need to adapt ingredients, swap milk chocolate chips for semi-sweet or dark chocolate for a slightly less sweet profile; white chocolate will add sweetness and a creamy note. If you prefer a vegetarian option, use vegan marshmallows and a dairy-free chocolate, though texture and flavor will shift slightly. For a gluten-free version, replace the all-purpose flour with a 1-to-1 gluten-free baking mix and use gluten-free graham-style crumbs. Reduce the pumpkin puree by 1 to 2 tablespoons if using a very moist homemade puree, and always watch dough consistency before baking.
These are perfect with a hot cup of coffee or a steamed milk latte. Serve warm on a platter with extra Teddy Grahams for dipping or alongside a scoop of vanilla ice cream for an indulgent dessert. For gatherings, stack them on a tiered tray garnished with cinnamon sticks and a bowl of extra mini marshmallows. They make a festive addition to autumn parties, school events or cozy movie nights.
The cookie pulls together s'mores — a campfire treat deeply rooted in North American outdoor cooking — and pumpkin, a fall staple in American kitchens. Combining s'mores with seasonal pumpkin puts a modern twist on campfire nostalgia, reflecting a trend of hybrid treats that blend familiar flavors into new formats. This fusion celebrates both communal outdoor memories and cozy, hearth-centered fall baking traditions.
In late summer you can lighten the spices: reduce pumpkin pie spice to 2 teaspoons and add a touch of lemon zest for brightness. For the holidays, fold in chopped toasted pecans or swap Teddy Grahams for crushed ginger snaps for a spicier profile. Add a dash of espresso powder to the dough for deeper chocolate notes during winter celebrations. Small adjustments like these let the core cookie shine across seasons.
Make the dough a day ahead and refrigerate in an airtight container for improved flavor and easier portioning; chilled dough is less sticky and makes neater scoops. For grab-and-go breakfasts, bake and freeze single cookies; thaw in the microwave for 10 to 12 seconds or warm briefly in the oven. Label frozen portions with baking dates and reheating instructions so busy mornings stay simple.
These cookies are more than a seasonal novelty; they are a versatile treat that brings a little campfire joy into everyday life. Whether you bake them for a crowd or a quiet afternoon, I hope they become a new favorite in your fall rotation.
Blot canned pumpkin thoroughly with paper towels to remove excess moisture before adding to the dough.
Chill the dough for 30 minutes for easier scooping and better cookie shape if your kitchen is warm.
Press a few extra graham pieces and marshmallows on top of each scoop before baking for a more s'more-like appearance.
This nourishing pumpkin s'mores cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Shaped dough balls can be frozen on a sheet pan, then stored in a freezer-safe bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
Blot the pumpkin puree with paper towels to remove excess liquid before adding to the dough to prevent a gummy texture.
This Pumpkin S'mores Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F and line baking sheets with parchment paper. Place pumpkin puree in a small bowl and blot with paper towels to remove excess moisture; set aside.
In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice and cinnamon until evenly combined.
Beat softened butter with brown sugar and granulated sugar until light and slightly fluffy, about 2 minutes, scraping the bowl as needed.
Add the egg, vanilla extract, optional milk (if needed) and blotted pumpkin puree; mix until just combined, about 1 minute.
Add the flour mixture and mix until just combined, then fold in Teddy Grahams, mini marshmallows and chocolate chips until evenly distributed.
Scoop dough with a 1/4-cup cookie scoop onto prepared sheets, top with extra mix-ins if desired, and bake 13 to 15 minutes until tops are light golden brown.
Cool on the baking sheet 10 to 15 minutes before transferring to a wire rack. Store in an airtight container at room temperature up to 3 days or freeze for longer storage.
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This recipe looks amazing! Can't wait to try it.
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