This recipe combines the cozy warmth of pumpkin spice with the nostalgic charm of a campfire s'more. I developed these while chasing a seasonal mash-up: my kids wanted pumpkin everything, but my husband kept bringing home marshmallows and graham crackers for s'mores. One evening I folded the two ideas together and the result was a soft, pillowy cookie with browned edges, pockets of melted chocolate, and little toasted marshmallow islands. The dough is forgiving, and the Teddy Grahams add a honeyed crunch that stands up beautifully to the tender crumb.

I first made these cookies on a rainy October afternoon. The house smelled like cinnamon and toasted sugar, and the family gathered around the kitchen island passing plates back and forth. The texture is what makes them special — not too cakey, not too dense, with just enough pumpkin puree to keep the centers moist and tender. The marshmallows and chocolate create melty, gooey bites that contrast with the honeyed crunch of the graham clusters. They became an instant seasonal favorite and a repeat request for school bake sales and weekend coffee breaks.

Ingredients

• Pumpkin puree (3/4 cup): Use plain canned pumpkin, not pumpkin pie filling; blot it lightly on paper towels to remove excess water so the dough isn’t too loose. Libby's is a reliable brand.
• All-purpose flour (2 3/4 cups + 2 Tbsp): Measure by spooning into a cup and leveling with a knife for consistent structure — the extra 2 tablespoons help balance the moisture from the pumpkin.
• Baking powder & baking soda (1 tsp each): Both leavening agents give a tender rise; make sure they’re fresh for best lift.
• Pumpkin pie spice (1 Tbsp) & cinnamon (1 tsp): Adds warm aromatics. If you don’t have pumpkin pie spice, use 3/4 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger.
• Salted butter (1 cup, softened): Room-temperature butter whips into a fluffy base; use unsalted and add 1/4 tsp salt if you prefer precise control.
• Sugars (1 cup brown + 1/4 cup granulated): Brown sugar contributes molasses depth and chew; the granulated sugar adds structure and slight crisping at the edges.
• Vanilla extract (1 1/2 tsp) & 1 large egg: Vanilla rounds the flavors while the egg binds and adds richness.
• Honey Teddy Grahams (1 cup, chopped): Chop into bite-size pieces so you get flecks of graham flavor throughout rather than large shards.
• Milk chocolate chips (1 cup): Use standard chips — Ghirardelli or Hershey’s work well; they hold shape but melt into pockets.
• Mini marshmallows (1 cup): For the gooey s'mores effect. At baking time, they soften and slightly toast; add a few extra on top before baking if you like more visible marshmallow islands.

Instructions

Prepare the pumpkin: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. Place 3/4 cup canned pumpkin in a small bowl, then blot it with paper towels to remove excess moisture. Removing extra liquid keeps the dough from becoming overly sticky and ensures a tender crumb. Mix dry ingredients: In a medium bowl whisk together 2 3/4 cups plus 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, and 1 teaspoon ground cinnamon. Whisking distributes the leaveners and spices evenly so each cookie bakes uniformly. Cream butter and sugars: In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat 1 cup softened salted butter with 1 cup packed brown sugar and 1/4 cup granulated sugar until pale and combined, about 2 minutes. Scrape down the bowl once — this aerates the mixture for a lighter texture. Add wet ingredients: Beat in 1 large egg, 1 1/2 teaspoons vanilla extract, and the blotted pumpkin for another minute until mixed. The batter will be soft but not runny; if it seems overly loose, sprinkle 1–2 tablespoons more flour and fold in to adjust. Combine and fold-ins: Add the flour mixture and beat on low until just combined, then use a rubber spatula to fully incorporate without overmixing. Fold in 1 cup chopped Teddy Grahams, 1 cup mini marshmallows, and 1 cup milk chocolate chips until evenly distributed. The folding preserves marshmallow shape and prevents overworking the gluten. Scoop and bake: Using a large cookie scoop (~1/4 cup dough), portion dough onto the prepared baking sheet, spacing 2 inches apart. Press a few extra Teddy Grahams, marshmallows, and chips on top if you like a decorative, melty surface. Bake 13–15 minutes or until the tops are a light golden brown and edges are set. Let cookies rest on the baking sheet 10–15 minutes, then transfer to a cooling rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 48 hours. To keep marshmallows from becoming overly sticky, place parchment between layers. For longer storage, freeze on a tray until firm, then transfer to a zip-top bag for up to three months; thaw at room temperature and refresh on a 325°F (160°C) sheet for 3–5 minutes to revive the toasted marshmallow edges. Avoid refrigerating with high humidity as marshmallows can weep and soften the graham pieces.

Ingredient Substitutions

If you prefer a lighter chocolate punch, swap milk chocolate chips for semisweet or dark chocolate chips in a 1:1 ratio. For a gluten-free version use a 1:1 gluten-free all-purpose flour blend and substitute gluten-free graham-style crackers chopped small. Replace mini marshmallows with vegan marshmallows to make them vegetarian-friendly; note texture and chew will change slightly. You can reduce brown sugar by 2 tablespoons for a less-sweet cookie without impacting structure.

Serving Suggestions

Serve warm with a tall mug of spiced latte or hot cider for a fall afternoon treat. For a playful dessert platter, arrange cookies with small bowls of extra mini marshmallows and chopped chocolate for guests to top their own. Garnish with a light dusting of cinnamon or a drizzle of melted chocolate. These work well boxed as gifts — stack with parchment and tie with twine for a homemade seasonal present.

Cultural Background

These cookies are an American fall mash-up: pumpkin spice flavors are rooted in colonial-era use of pumpkins with warming spices, while s'mores emerged in the early 20th century as a campfire tradition. Combining the two is a contemporary twist that celebrates both the harvest season and nostalgic outdoor desserts. Across regions you might find variations that emphasize pecans, maple, or different chocolate types — each reflecting local tastes and seasonal ingredients.

Seasonal Adaptations

In cooler months increase spices slightly — add a pinch of ground cloves or nutmeg. For late-summer gatherings, reduce pumpkin to 1/2 cup and add 1/4 cup applesauce for a lighter fruit note. At holiday time swap Teddy Grahams for crushed gingersnaps or speculoos cookies and fold in white chocolate chips for a festive twist. These adaptable cookies transition smoothly between back-to-school snacks and Thanksgiving cookie plates.

Meal Prep Tips

For make-ahead convenience, portion scoops of dough onto a baking sheet, freeze until solid, then transfer scoops to a zip-top bag. When you need fresh cookies, bake frozen scoops adding 1–2 extra minutes to the bake time. Chilling dough overnight often improves flavor as spices and sugars meld. Label containers with baking date and bake straight from frozen or chilled for consistent results.

These Pumpkin S'mores Cookies combine seasonal warmth with playful nostalgia, and they’re flexible enough to adapt to dietary needs and flavor preferences. Try them once and you’ll understand why they disappear from plates so quickly — then make another batch to share.