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These pumpkin s’mores cookies bake up soft in the middle with crisp edges, gooey marshmallow pockets, and little hits of graham cracker in every bite. The pumpkin keeps the dough tender, but the flavor still tastes like a proper cookie, not a muffin in disguise. What makes them stand out is the balance: enough spice to read as pumpkin, enough chocolate to keep things rich, and enough marshmallow to get those toasted, sticky tops that crackle when the cookies cool.

The trick is blotting the pumpkin puree before it ever goes into the bowl. Pumpkin adds a lot of moisture, and if you skip that step, the dough spreads too much and the centers bake up puffy instead of chewy. I also fold the marshmallows in two ways — some in the dough, some pressed on top — so you get melted pockets inside and those browned, melty tops outside.

Below you’ll find the exact timing that keeps the centers soft, plus a few smart swaps if you want to adjust the chocolate, spice, or add a gluten-free version without losing the texture that makes these cookies work.

The Blotted Pumpkin Is What Keeps These Cookies Chewy

Pumpkin puree is the ingredient most likely to ruin the texture if it goes in wet. Even a third of a cup carries enough moisture to make the dough loose, which is how you end up with cakey cookies that spread unevenly and never get that proper chewy middle. Blotting the puree between paper towels takes a minute, but it changes the whole bake.

The other thing to watch is the marshmallow. Fold half into the dough so you get pockets of melted sweetness, then press the rest on top right before baking. If you add them all to the dough, they disappear; if you only put them on top, the cookies lose that stretchy center bite.

• Blotted pumpkin puree — This gives you pumpkin flavor without extra water. You want it thick enough to hold its shape on a spoon.
• Brown sugar plus granulated sugar — Brown sugar brings chew and molasses depth, while white sugar helps the edges crisp a little. Using only brown sugar makes the cookies softer and flatter.
• Graham cracker pieces — Roughly broken pieces work better than fine crumbs because they stay recognizable after baking and give the cookies that s’mores feel. Aim for chunks, not dust.
• Dark chocolate chunks — Chunks melt into pools better than chips. Chips work in a pinch, but they hold their shape more and give less of that gooey center.

What Each Ingredient Is Actually Doing in This Recipe

• Primary ingredient (the star) — Quality matters most. Choose the best you can find.
• Cooking medium (oil, butter, or broth) — This carries flavors and prevents dryness.
• Seasonings (salt, pepper, spices, herbs) — Layer flavors so nothing overpowers. Build depth gradually.
• Aromatics (garlic, onion, herbs) — Cook with fat to bloom flavors. Become the foundation.
• Supporting ingredients — Complement the main ingredient without overpowering it.
• Sauce or liquid (if applicable) — Brings flavors together. Balance richness with acid.
• Acid (lemon, vinegar, wine, or other) — Brightens and prevents flat-tasting results.
• Final finish (garnish, glaze, or sauce) — Prevents one-dimensional taste and adds visual appeal.

Building the Dough Without Overmixing the Marshmallows

Start with the butter and sugars

Beat the softened butter with both sugars until the mixture looks fluffy and a little lighter in color. That step traps air, which helps the cookies bake up tender instead of dense. If the butter is too cold, it won’t cream properly; if it’s melted, the cookies spread too fast.

Add the pumpkin mixture next

Mix in the blotted pumpkin, egg, and vanilla just until combined. The dough may look slightly loose at this point, and that’s fine. The flour is what pulls it together, so don’t keep beating once the wet ingredients are in or the cookies can turn tough.

Fold in the dry ingredients and the mix-ins

Whisk the flour, baking soda, spice, cinnamon, and salt separately, then fold them into the butter mixture until no dry streaks remain. Add the graham cracker pieces, chocolate chunks, and only half the marshmallows at the end so they don’t smear through the dough. The marshmallows should stay in distinct bits, not dissolve into the batter.

Top and bake for the right finish

Scoop the dough into 2-tablespoon rounds and press the remaining marshmallows on top. Bake until the edges are set and the centers still look soft; they should finish on the hot pan, not in the oven. If you want the marshmallow tops toasted, give them a quick 60-second broil, but stay close because they go from golden to burnt fast.

Questions I Get Asked About This Recipe

Pumpkin S'Mores Cookies

Pumpkin S'mores cookies with pumpkin puree, melty dark chocolate chunks, and graham cracker pieces baked into soft, chewy rounds. Mini marshmallows are pressed on top and optionally broiled for toasted, browned peaks.

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Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

All-purpose flour

• 2.25 cup all-purpose flour

Baking soda

• 1 tsp baking soda

Pumpkin pie spice

• 1.5 tsp pumpkin pie spice

Cinnamon

• 0.5 tsp cinnamon

Salt

• 0.5 tsp salt

Unsalted butter

• 0.75 cup unsalted butter, softened

Brown sugar, packed

• 0.75 cup brown sugar, packed

Granulated sugar

• 0.5 cup granulated sugar

Pumpkin puree

• 0.33 cup pumpkin puree (blotted dry)

Egg

• 1 egg

Vanilla extract

• 1 tsp vanilla extract

Graham cracker pieces

• 1 cup graham cracker pieces, roughly broken

Dark chocolate chunks

• 0.75 cup dark chocolate chunks

Mini marshmallows

• 1 cup mini marshmallows (add half to dough, half pressed on top)

Equipment

• 1 sheet pan

Method

 

Prep and preheat

1. Preheat the oven to 375F and line sheet pans with parchment, leaving space between sheets if needed for airflow.
2. Blot the pumpkin puree dry between paper towels until visibly less wet.

Mix the dough

1. Beat the softened butter with the packed brown sugar and granulated sugar until fluffy and lighter in color, about 1–2 minutes.
2. Add the blotted pumpkin puree, then beat in the egg and vanilla extract until the mixture looks smooth and uniform.
3. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together until evenly combined.
4. Fold the dry mixture into the butter mixture just until no dry streaks remain.
5. Fold in the graham cracker pieces, dark chocolate chunks, and half the mini marshmallows, using a few gentle turns so they don’t fully break.

Shape, bake, and finish

1. Scoop the dough into 2-tablespoon rounds and place them on the prepared sheet pan, spaced evenly.
2. Press the remaining mini marshmallows onto the tops so they sit visibly on each cookie.
3. Bake at 375F for 10–12 minutes, until the edges look set and the centers still appear slightly soft.
4. Broil for 60 seconds if desired, watching closely until the marshmallow tops turn golden and toasted.
5. Cool the cookies on the pan for 5 minutes, until they firm up slightly and the marshmallows settle.

Notes

For the cleanest cookie texture, blot the pumpkin puree until it no longer looks glossy-wet. Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze up to 2 months (thaw overnight). For a lighter twist, replace half the butter with an equal amount of butter-flavored plant-based spread that creams well.