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.

Ingredients

• Pumpkin puree (3/4 cup): Use plain canned pumpkin or well-drained homemade puree. Blot excess moisture with paper towels so the dough isn’t too wet; Libby's is a reliable brand for consistent texture.
• All-purpose flour (2 3/4 cups plus 2 tablespoons): Spoon and level the flour when measuring for accurate hydration. The extra 2 tablespoons help absorb pumpkin moisture and ensure a sturdy cookie.
• Baking powder & baking soda (1 teaspoon each): A combination gives lift and the right spread — make sure your leaveners are fresh for best rise.
• Pumpkin pie spice (1 tablespoon) & ground cinnamon (1 teaspoon): These give warm spice notes. Use a high-quality blend or make your own with cinnamon, nutmeg and ginger.
• Salted butter (1 cup, softened): Room-temperature butter creams with sugars to create a tender crumb and slight caramelization at the edges; plug in unsalted butter and add 1/4 teaspoon extra salt if preferred.
• Brown sugar (1 cup) & granulated sugar (1/4 cup): Brown sugar keeps the cookies moist and gives a toffee-like depth; granulated sugar helps with crisping the edges.
• Large egg (1) & vanilla extract (1 1/2 teaspoons): These bind the dough and add flavor; use a fresh large egg at room temperature for best incorporation.
• Milk (2 tablespoons, optional): The original directions call for a splash of milk. Add only if the dough looks dry after combining — it helps bring the dough together without adding too much moisture.
• Honey Teddy Grahams (1 cup, chopped): Gives the graham texture and authentic s'mores flavor; chopping them makes distribution easier and reduces large chunks that can break the cookie shape.
• Milk chocolate chips (1 cup): Small chips or chopped chocolate melt more evenly in the pockets of dough.
• Mini marshmallows (1 cup): Use fresh minis; they toast and become gooey in the oven and create that classic s'mores texture.

Instructions

Preheat and prepare: Preheat the oven to 350°F and line one or two baking sheets with parchment paper. Measure ingredients before starting so the process flows. Place the pumpkin puree in a small bowl and blot it with several paper towels to remove excess moisture; this prevents an overly wet dough and improves texture. Combine dry ingredients: In a medium bowl whisk together 2 3/4 cups plus 2 tablespoons of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice and 1 teaspoon ground cinnamon until evenly distributed. Whisking aerates the mixture and ensures even spice distribution. Cream butter and sugars: In a large bowl or mixer bowl, beat 1 cup softened salted butter with 1 cup brown sugar and 1/4 cup granulated sugar on medium speed until light and slightly fluffy, about 2 minutes. Scrape the bowl occasionally to fully incorporate the sugar; this step traps air that helps create a tender cookie. Add wet ingredients: Beat in the large egg, 1 1/2 teaspoons vanilla extract, 2 tablespoons milk (add only if dough seems dry) and the prepared 3/4 cup pumpkin puree until smooth, about 1 minute. The mixture will look glossy — stop mixing as soon as it's uniform to avoid overdeveloping gluten. Bring together dough: Add the flour mixture and beat on low speed until just combined, scraping down the sides of the bowl. The dough should be soft but not sticky; if it feels too wet, fold in the extra 2 tablespoons flour gradually until the dough holds shape. Fold in the mix-ins: Gently fold in 1 cup chopped Honey Teddy Grahams, 1 cup mini marshmallows and 1 cup milk chocolate chips using a rubber spatula. Folding preserves texture and prevents the marshmallows from melting into the dough during mixing. Portion and bake: Use a large cookie scoop (about 1/4 cup) to portion dough onto the prepared baking sheet, leaving 2 inches between cookies. Press extra Teddy Grahams, chocolate chips and marshmallows on top of each dough ball if desired. Bake for 13 to 15 minutes until the tops are a light golden brown and the edges are set. Avoid overbaking to keep centers soft. Cool and finish: Let cookies cool on the baking sheet for 10 to 15 minutes so they finish setting and the marshmallows settle. Transfer to a cooling rack to cool completely; they firm slightly as they cool but remain tender inside.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.