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Pumpkin s'mores cookies with gooey marshmallows on top.
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5 from 8 votes

Pumpkin S'mores Cookies

These pumpkin s'mores cookies are chewy pumpkin cookies full of graham cracker crumbs and chocolate chips. They are topped with melty marshmallows.
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Servings: 18 Large cookies
Calories: 339kcal


  • 2 ¾ cups All-purpose flour
  • 1 teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • 2 teaspoon Pumpkin pie spice
  • ½ cup Graham cracker crumbs
  • 1 cup Unsalted butter melted
  • 1 cup Brown sugar packed light or dark
  • ¼ cup White granulated sugar
  • 2 teaspoon Pure vanilla extract
  • ¼ teaspoon Amoretti Graham Cracker Extract
  • ¾ cup Pumpkin puree not pumpkin pie filling
  • 1 Large egg yolk
  • 1 ½ cup Semi-sweet chocolate chips You can also use minis
  • 15-20 Marshmallows cut in half


  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Place the pumpkin puree in a paper towel and let it soak up the moisture.
  • Melt the butter in the microwave and let it cool.
    1 cup Unsalted butter
  • Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside. Blend graham crackers into crumbs by using a blender/ food processor.
    2 ¾ cups All-purpose flour, 1 teaspoon Baking soda, ¼ teaspoon Baking powder, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, 2 teaspoon Pumpkin pie spice, ½ cup Graham cracker crumbs
  • Mix the melted butter, brown sugar, and sugar. Add in vanilla, graham cracker extract, pumpkin puree, and egg yolk. Mix until just combined.
    1 cup Brown sugar, ¼ cup White granulated sugar, 2 teaspoon Pure vanilla extract, ¼ teaspoon Amoretti Graham Cracker Extract, ¾ cup Pumpkin puree, 1 Large egg yolk
  • Fold in dry ingredients and graham cracker crumbs. Mix in the chocolate chips.
    1 ½ cup Semi-sweet chocolate chips
  • Scoop the dough using a 3oz cookie scoop. Place 6 heaping scoops on each cookie sheet. Press the cookies down slightly using your hand. Bake for 12 minutes.
  • Place the cut in half marshmallows on the cookies. Place back in the oven for 1-2 minutes. Optional: Add extra chocolate chips and graham cracker crumbs on top of the cookies. Let the cookies sit for 5 minutes on the cookie sheet before transferring cooling rack.
    15-20 Marshmallows


Flour- Spoon and level the flour or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 tablespoon of flour.
For chewy cookies, blot the pumpkin. For cakey cookies keep the pumpkin puree as is. 


Calories: 339kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 223mg | Potassium: 153mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1913IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg