Pumpkin S’mores Cookies

When autumn sweeps in with its golden leaves and cool breezes, I find myself craving the warmth of childhood favorites — with a grown-up twist. These Gluten-Free Pumpkin S’mores Cookies are a dreamy fusion of two seasonal loves: the earthy sweetness of pumpkin and the nostalgic campfire magic of gooey s’mores. I first baked a batch of these for a Halloween party where the kids dashed through crunchy leaves while we adults sipped cider. One bite into the soft pumpkin-spiced cookie, studded with melty chocolate and toasted marshmallows, and I knew it would become an annual tradition.

this Recipe

They’re everything fall should be: comforting, playful, and just a little bit indulgent. Fall recipes like this one don’t just satisfy hunger — they spark joy.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

These cookies bring the charm of a fall bonfire into your kitchen — no sticks or smoky hair required! The pumpkin puree makes them irresistibly moist, while the marshmallows toast into sticky-sweet bliss.

They’re easy to make, even for beginner bakers. You don’t need fancy tools or tricky steps — just a mixing bowl, a baking sheet, and a little kitchen joy.

This is a kid-friendly bake that doubles as a grown-up guilty pleasure. Perfect for Halloween parties, after-school treats, or a cozy weekend in.

The recipe is naturally gluten-free friendly, with a warm spice that plays beautifully with the gooey chocolate. And the best part? They’re ready in about 30 minutes start to finish!

If you love fall baking recipes that taste like sweater weather and good company, these cookies are your new go-to.

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Ingredient Overview

Imagine biting into a warm cookie that’s spiced like a slice of pumpkin pie, but dotted with gooey marshmallows and sweet graham crunch — that’s the magic here.

• Unsalted butter: Creamy and rich, this forms the buttery base of our dough.
• Brown sugar + granulated sugar: The brown adds molasses warmth; the white keeps things classic.
• Pumpkin puree: Moistens and flavors the dough with that unmistakable fall flair.
• Egg + vanilla: For structure and a sweet aroma.
• All-purpose flour: Swap with your favorite gluten-free blend to keep it celiac-safe!
• Baking soda + pumpkin pie spice + salt: For lift and layered flavor.
• Chocolate chips: Semisweet or dark — choose your level of indulgence.
• Mini marshmallows: These caramelize slightly in the oven, adding gooey, golden tops.
• Graham crackers: Crushed pieces add texture and that signature s’more crunch.
• Orange food coloring (optional): Adds a festive fall touch — especially cute for Halloween!

Food styling tip: After scooping, press a few extra chocolate chips and marshmallows on top for that bakery-style cookie finish.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Set your oven to 350°F and line a baking sheet with parchment paper. This helps the cookies bake evenly and slide off easily without sticking — no mess, no fuss.

Step 2: Cream the Butter and Sugars

In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy — about 2–3 minutes with a hand mixer. This creamy base creates that perfect soft-and-chewy texture.

Step 3: Mix in the Pumpkin and Wet Ingredients

Add the pumpkin puree, egg, and vanilla extract. If you’re feeling festive, this is also where you’d swirl in that optional orange food coloring. Blend until fully combined — the batter should smell like a pumpkin pie dream.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Slowly add this dry mix into your wet ingredients, stirring just until everything comes together.

Tip: Don’t overmix — it can toughen your cookies!

Step 5: Add the S’mores Magic

Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces. You want those chunks evenly distributed so each bite gives you a little of everything.

Step 6: Scoop and Style

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. For extra charm, press a few marshmallows, chips, or graham bits on top of each ball.

Step 7: Bake to Golden Perfection

Bake for 12 to 14 minutes — the edges should look set and lightly golden, while the centers remain soft and puffy.

Step 8: Cool (If You Can Wait!)

Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up just right without overbaking.

Now that your cookies are golden and gooey, let’s explore some pro tips and creative variations!

Pro Tips

For perfectly chewy cookies, make sure your butter is truly room temperature — soft to the touch but not melty. This ensures a smooth, even dough.

To prevent marshmallows from disappearing into the cookie during baking, press a few extras right on top before sliding them into the oven. They’ll toast beautifully!

If you’re using a gluten-free flour blend, double-check that it contains xanthan gum for structure. This keeps your fall recipes from turning crumbly.

For prettier cookies, chill your dough for 15 minutes before baking. It helps them hold their shape better and creates those golden biscuit-like tops.

Got leftovers? Store these in an airtight container with a slice of bread inside — it keeps them soft for days. Just like grandma’s cookie jar trick!

Variations

Craving more chocolate? Swap in mini chocolate chips or even chocolate chunks for those glorious, melty pockets of richness.

Make them vegan-friendly by using plant-based butter, an egg substitute (like flax egg), and vegan marshmallows — fall dessert recipes with heart.

No graham crackers? Sub with crushed Biscoff or gluten-free digestive biscuits for a twist that still gives that cozy crunch.

Want a spicier edge? Add a pinch of ground ginger or cloves to deepen the pumpkin pie flavor — great for chilly evenings and festive gatherings.

You can even turn these into cookie bars! Just press the dough into a parchment-lined 8×8 pan and bake a few minutes longer.

Frequently Asked Questions

Still curious? Feel free to leave a comment or question — I’m always happy to help from my kitchen to yours!

Serving Suggestions

These pumpkin s’mores cookies are delightful on their own, but they shine brightest when shared with loved ones. Pair them with a hot mug of spiced apple cider or a creamy pumpkin latte for the ultimate autumn treat. They’re just right for Halloween parties, a cozy family movie night, or tucked into a lunchbox as a seasonal surprise. For a fun twist, serve them warm with a scoop of vanilla bean ice cream — trust me, it’s pure fall magic.

Conclusion

These cookies capture everything we love about fall recipes — the warmth of spice, the sweetness of nostalgia, and the joy of gathering together. Whether you’re baking for your kids, your friends, or just a quiet moment to yourself, this recipe brings big flavor with a playful heart. It’s not just about the cookies — it’s about the memories you bake along with them.

I’d love to hear how your batch turns out! Leave a comment below with your thoughts or any creative spins you tried. And don’t forget to tag your photos with #@PaisleyRecipes on social — seeing your kitchen creations makes my day.

Let’s make memories one bite at a time.