Pumpkin S’mores Cookies
Thick, chewy and packed with melty chocolate, gooey marshmallows and crunchy biscuits, these Pumpkin S’mores Cookies are the ultimate autumn bake. They’re basically campfire s’mores in cookie form with a pumpkin spice twist. Perfect for Halloween, Bonfire Night or just when you want something cosy and a bit indulgent.
Why You’ll Love This Recipe
- You get all the best parts of a s’more in a chunky New York style cookie (and who doesn’t love a chunky cookie?!)
- They’re cosy and full of pumpkin spice, perfect for autumn evenings.
- Kids love them because the marshmallows puff up and look so fun.
- They’re easy to make but look like you’ve put loads of effort in – always a winner!
- You can freeze the dough and bake fresh cookies whenever you fancy.
Ingredients for Pumpkin Smores Cookies
- Butter gives richness and keeps the cookies soft.
- Brown and granulated sugar work together to add sweetness and chewiness.
- Pumpkin purée adds flavour and moisture for that classic autumn feel.
- Egg and vanilla help bind everything and round out the flavours.
- Flour and bicarb give structure and lift.
- Pumpkin spice makes the cookies smell like autumn in your kitchen.
- Chocolate chips melt into little pockets of sweetness.
- Mini marshmallows give you that gooey campfire texture.
- Digestive biscuits (or graham crackers) add crunch and a bit of nostalgia.
- Food colouring is totally optional but fun for Halloween bakes.
Pumpkin S’mores Cookies
Equipment
- Baking tray
- Greaseproof Paper
- Mixing Bowl
Ingredients
- 225 g unsalted butter (room temperature) 1 cup
- 150 g soft light brown sugar ¾ cup, packed
- 50 g granulated sugar ¼ cup
- 120 g pumpkin purée ½ cup
- 1 large egg large
- 1 tsp vanilla extract
- 280 g plain flour 2 ¼ cups all-purpose flour
- 1 tsp bicarbonate of soda 1 tsp baking soda
- 1 tsp pumpkin spice mix
- ½ tsp salt
- 175 g chocolate chips 1 cup
- 100 g mini marshmallows 1 cup
- 8 graham crackers or digestive biscuits broken into small pieces
- 1 tsp orange food colouring optional
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F. Line a baking tray with baking paper.
- Beat together the butter, brown sugar and granulated sugar until light and fluffy.
- Mix in the pumpkin purée, egg and vanilla extract. If you want bright orange cookies, this is the time to add the food colouring.
- In another bowl, whisk together the flour, bicarbonate of soda, pumpkin spice and salt.
- Slowly add the dry mixture into the wet ingredients until just combined.
- Fold through the chocolate chips, marshmallows and biscuit pieces.
- Scoop the dough onto your tray, leaving space between each one.
- Press a few extra marshmallows, chocolate chips or biscuit pieces into the top of each cookie.
- Bake for 15 minutes, until the edges are golden but the centres are still soft.
- Let them cool on the tray before digging in.
Can I use fresh pumpkin instead of tinned?
Yes, just roast and mash it, then strain out the excess water before using. Removing the excess water is important if you don’t want wet cookies!
Why did my marshmallows disappear?
They melt as they bake. To keep some visible, press a few extra on top before baking. These will also go all toasty and lovely.
I can’t find graham crackers, can I use anything else?
Yes, you can use digestive biscuits for a similar flavour.
Can I freeze these cookies?
Yes, freeze the dough balls on a tray, then bake straight from frozen. Add 2 to 3 extra minutes to the bake time.
How long do they last?
About 3 days in an airtight tin, but they’re definitely at their best on the day you bake them.
Can I make them without pumpkin?
You can swap the pumpkin purée for an extra egg yolk, but you’ll miss out on that autumn flavour.
