This batch of Pumpkin S9mores Cookies started as an experiment on a rainy October evening, when I wanted the campfire nostalgia of s9mores without standing outside over a cold fire. I discovered this combination after a few rounds of testing: adding pumpkin puree keeps the cookies tender and deeply autumnal, while crushed graham crackers and marshmallows give that unmistakable s9more texture. The first time my family tried them, the kids begged for seconds and my partner declared them "a fall miracle." They quickly became a staple for school bake sales and weekend coffee breaks.

What makes these cookies special is the balance of textures and flavors: soft, cake-like cookie interiors from the pumpkin, warm pockets of melted chocolate, gooey marshmallow islands, and the satisfying crunch of graham cracker pieces. They have a gentle pumpkin-pie spice aroma, a hint of caramel from the brown sugar, and the visual pop of optional orange food coloring if you9re baking for a themed party. I love making them when neighbors drop by; they9re forgiving to make and almost impossible to mess up, which makes them perfect for busy afternoons.

Ingredients

• Unsalted butter: 1 cup at room temperature. Use a high-quality European-style butter if possible for a richer flavor; softer butter blends more easily and yields a tender crumb.
• Brown sugar: 3/4 cup packed. I prefer light brown sugar for a subtle molasses note; dark brown will yield a deeper caramel flavor.
• Granulated sugar: 1/4 cup for balance and to help the edges caramelize slightly during baking.
• Pumpkin puree: 1/2 cup. Use 100% pumpkin, not pumpkin pie filling, for the best texture and flavor control.
• Large egg: 1. Adds structure and helps the cookie rise slightly while keeping centers soft.
• Vanilla extract: 1 teaspoon. Pure vanilla gives a round, warm background flavor that complements the spices.
• All-purpose flour: 2 1/4 cups. Spoon and level the flour for accuracy to avoid dry cookies.
• Baking soda: 1 teaspoon. Provides lift so cookies don9t become too dense.
• Pumpkin pie spice: 1 teaspoon. Use a blend of cinnamon, nutmeg, ginger, and cloves; fresh spice will taste brighter.
• Salt: 1/2 teaspoon. Enhances sweetness and rounds the flavors.
• Chocolate chips: 1 cup. Semi-sweet chips work best to balance the sweetness of marshmallows and sugar.
• Mini marshmallows: 1 cup. These melt into gooey pockets; reserve a few extras to press on top before baking.
• Graham crackers: 8 crackers, broken into small pieces. Use genuine whole graham crackers for the authentic flavor.
• Orange food coloring (optional): 1 teaspoon for festive color; gel coloring works better than liquid.
• Optional toppings: extra chocolate chips, mini marshmallows, and crushed graham crackers to press into the tops before baking.

Instructions

Preheat and prepare: Preheat oven to 3506F. Line a baking sheet with parchment paper or a silicone mat for even baking and easy cleanup. Allow butter to reach room temperature so it creams smoothly; cold butter will not incorporate properly. Cream sugars and butter: In a large bowl, use an electric mixer to cream 1 cup softened unsalted butter with 3/4 cup packed brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl periodically to ensure even mixing; this aeration contributes to a tender texture. Add pumpkin and egg: Beat in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until fully combined. If using, add up to 1 teaspoon orange food coloring at this point to achieve a vibrant hue. The batter will look slightly glossy and homogenous when ready. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt until evenly distributed. Sifting is optional but helps prevent clumps and ensures an even distribution of leavening. Mix wet and dry: Gradually add the dry ingredients to the wet mixture on low speed or fold with a spatula until just combined; stop as soon as the flour streaks disappear. Overmixing develops gluten and will make cookies tough instead of tender. Fold in mix-ins: Gently fold in 1 cup chocolate chips, 1 cup mini marshmallows, and the broken pieces of 8 graham crackers. Reserve a handful of each to press into the tops of the dough balls for visual appeal and extra gooey pockets. Portion and top: Use a small cookie scoop or rounded tablespoon to drop rounded dough portions onto the prepared baking sheet, spacing about 2 inches apart. Press a few reserved marshmallows, chocolate chips, and graham pieces into the tops of each ball to ensure a gooey, toasted appearance after baking. Bake and cool: Bake for 12 to 14 minutes, until edges are golden and centers still look slightly soft. Rotating the pan halfway through baking promotes even color. Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to finish cooling; this prevents them from breaking while the centers finish setting.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 3 days to preserve marshmallow chewiness. If you prefer a crisper edge, separate layers with parchment paper and refrigerate for up to a week. For long-term storage, flash-freeze on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat briefly in a low oven to revive gooey centers. Avoid stacking warm cookies, as trapped heat creates steam and sogginess.

Ingredient Substitutions

If you need to adapt ingredients, try replacing half the butter with unsweetened applesauce to reduce fat slightly (expect a softer, cake-like texture). Use dairy-free margarine and dairy-free chocolate chips to make them lactose-free, but note marshmallows often contain gelatin; vegan marshmallows are available and will work similarly. For a gluten-free option, substitute a 1-to-1 gluten-free flour blend and check graham crackers for a certified gluten-free variety. Brown sugar can be replaced with coconut sugar for a deeper flavor, though color and moisture may shift.

Serving Suggestions

Serve warm with a glass of milk or a pumpkin spice latte for a seasonal treat. For parties, arrange on a platter with extra crushed graham crackers as garnish and a small drizzle of melted chocolate for presentation. These pair nicely with ice cream for an indulgent dessert or alongside spiced cider for a cozy afternoon. Use as a sweet addition to lunchboxes or plate them on a dessert board with other fall cookies and nuts.

Cultural Background

The idea of combining pumpkin with marshmallow and graham cracker flavors is a modern, American twist on campfire s9mores. While s9mores themselves are tied to North American camping traditions and Girl Scout culture, these cookies translate that nostalgia into a home-baked format, blending seasonal pumpkin flavors with the classic architecture of chocolate, marshmallow, and graham cracker.

Seasonal Adaptations

In autumn, highlight warm spices like cinnamon and cloves; at Christmas, swap pumpkin puree for mashed sweet potato and add orange zest. For summer gatherings, omit food coloring and emphasize toasted marshmallows by briefly broiling the cookies for the last 30 seconds. For a Halloween party, add candy corn or colored sprinkles, and for Thanksgiving, incorporate chopped toasted pecans for texture and nutty depth.

Meal Prep Tips

For make-ahead convenience, scoop dough onto a parchment-lined tray and freeze until solid, then store portions in a freezer bag. When ready to bake, add a minute or two to the bake time for frozen dough. Prepare cookie boxes for the week by freezing single-serve portions and thawing them in lunches. To maintain freshness, store with a slice of bread in the container to keep cookies soft for several days.

These Pumpkin S9mores Cookies are a heartwarming bridge between campfire memories and cozy kitchen baking. Whether you9re feeding a crowd or craving a nostalgic bite, they9re easy to make, endlessly adaptable, and guaranteed to spark smiles—try a batch and make them your new fall favorite.