1. Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but you’ll need to cook and mash it until smooth. Drain any excess liquid to avoid making the dough too wet.

2. How do I prevent the marshmallows from melting too much?

Place marshmallows strategically on top of the dough balls before baking, rather than mixing all of them into the batter. This prevents excessive spreading.

3. Can I make these cookies without eggs?

Absolutely. Substitute with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or a store-bought egg replacer.

4. Can I double the recipe?

Yes. Just ensure you mix the dough evenly and bake in separate batches for consistent results.

5. Why are my cookies spreading too much?

This can happen if the dough is too warm. Chill the dough for 30–60 minutes before baking to help them hold their shape.

Pumpkin S’mores Cookies – Best Ever Gooey Fall Dessert

Description

Pumpkin S’mores Cookies combine the cozy warmth of pumpkin spice with gooey marshmallows and melty chocolate, creating the perfect fall treat for dessert lovers. Soft, chewy, and irresistibly festive, these cookies are ideal for holiday gatherings, bake sales, or cozy nights in.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 cup pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup crushed graham crackers
1 cup semi-sweet chocolate chips or chopped chocolate
1 cup mini marshmallows

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together butter and brown sugar until fluffy.
Add pumpkin purée, egg, and vanilla; mix until fully combined.
In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and graham cracker crumbs.
Gradually add dry ingredients to wet mixture, stirring until a dough forms.
Gently fold in marshmallows and chocolate chips.
Scoop dough balls onto baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are set and tops are lightly golden.
Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

For thicker cookies, chill dough for 30 minutes before baking.
Use mini marshmallows for even distribution; press a few extra on top before baking for a gooey finish.
Store at room temperature for up to 3 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American