Pumpkin S’mores Cookies bring together everything I love about fall baking cozy flavors, gooey textures, and sweet memories. My passion for cooking started in my grandmother’s kitchen, where recipes weren’t just instructions they were traditions. After two decades cooking across bistros and food stalls around the world, I created Fresh Leaf Rezepte to share joyful, easy recipes that anyone can make. These cookies blend the rich pumpkin spice I grew up with and the campfire nostalgia of s’mores, all in one chewy bite. This isn’t just dessert it’s comfort, connection, and a little creative fun baked into every single batch.
Table of Contents
What Are Pumpkin S’mores Cookies?
The Flavor Mash-Up You Didn’t Know You Needed
Pumpkin S’mores Cookies are the ultimate fall dessert mash-up. Imagine soft pumpkin spice cookies layered with gooey marshmallows, melty chocolate chunks, and crunchy graham cracker bits. It’s everything you love about classic s’mores with a cozy autumn twist. These aren’t your average cookies; they bring together two nostalgic favorites into one addictive treat. The earthy sweetness of pumpkin puree balances the richness of chocolate, while cinnamon and nutmeg add that unmistakable fall warmth.
Each bite delivers contrasting textures soft centers, toasty edges, and creamy pockets of marshmallow. They taste like a fireside treat collided with Grandma’s favorite pumpkin bread, and the result is nothing short of magical.
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Apple Pumpkin Streusel Muffins
- Total Time: 37 minutes
- Yield: 12 muffins
Description
Apple Pumpkin Streusel Muffins bring together everything I love about fall baking – warm spices, sweet apples, and the cozy aroma of pumpkin. A moist, bakery-style muffin with a crisp cinnamon streusel topping, these are made for real life and full of nostalgic flavor.
Ingredients
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground clove (optional)
- 1/4 cup milk or plant-based alternative
- 1 cup tart, peeled and diced apples (Honeycrisp or Granny Smith)
- For the streusel topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 3 tbsp cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray them.
- In a large bowl, whisk together pumpkin puree, eggs, oil, brown sugar, and granulated sugar until smooth.
- Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove. Stir gently until just combined – do not overmix.
- Fold in the diced apples and milk until evenly incorporated.
- In a separate bowl, prepare the streusel by mixing flour, brown sugar, and cinnamon. Cut in cold butter using a fork until mixture resembles coarse crumbs. Chill briefly.
- Divide muffin batter evenly among the liners. Top each muffin with a generous spoonful of chilled streusel mixture.
- Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store for later.
Notes
Use tart apples for balanced flavor. Chill the streusel topping before baking for a better crisp. These muffins freeze well and can be made gluten-free or dairy-free with simple swaps.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Why Pumpkin S’mores Cookies Are So Popular
Fall cookie recipes always surge in popularity this time of year, but pumpkin s’mores cookies stand out because they check so many boxes: indulgent, seasonal, kid-friendly, and easy to make. Whether you’re baking for a Halloween party, Friendsgiving dessert table, or just a lazy Sunday treat, they offer major payoff for minimal effort.
One big advantage? They’re made without any fancy tools just basic ingredients and a single mixing bowl. That makes them perfect for busy parents, casual bakers, or anyone craving a comforting homemade dessert.
For more cozy cookie ideas, try these low-sugar cookies if you’re looking for a lighter option. And if you’re already stocking up on canned pumpkin, don’t miss this sweet sourdough pumpkin bread for another warm, fall-friendly bake.
How to Make Pumpkin S’mores Cookies
Simple Ingredients, Big Fall Flavor
Making pumpkin s’mores cookies is easier than you think. The secret to their irresistibly soft texture is canned pumpkin puree it acts as a natural moisture booster without needing much fat. Combine that with brown sugar, vanilla, cinnamon, and nutmeg, and you’ve got the perfect cookie base. Then come the classic s’mores mix-ins: chocolate chunks, mini marshmallows, and crushed graham crackers.
Start by whisking the dry ingredients flour, baking soda, salt, and spices in one bowl. In another, beat together softened butter and sugars, then add egg yolk, pumpkin puree, and vanilla extract. Slowly add the dry mix, then gently fold in marshmallows, graham bits, and chocolate. Chill the dough for 30 minutes for best results, then bake until golden at the edges.
Pro tip: Press a few extra marshmallows and chocolate pieces on top right before baking for bakery-style looks and gooey pockets.
Step-by-Step Method for Perfect Pumpkin Cookies
Once your dough is chilled, scoop it using a cookie scoop (or tablespoon) onto a lined baking sheet. Give them room they’ll spread slightly. Bake at 350°F for 10–12 minutes until the edges look firm but the centers still look soft. Let them cool on the pan they’ll finish setting up as they rest.
These cookies are best fresh but store well in an airtight container for 3–4 days. Want even more fall baking inspiration? Try this pumpkin bread with cream cheese for a creamy, spiced slice, or these healthy pumpkin donut holes if you’re after something snackable and paleo-friendly.
Who Pumpkin S’mores Cookies Are Perfect For
A Crowd-Pleaser for Every Kind of Baker
Whether you’re a busy parent, a college student, or a weekend hobby baker, pumpkin s’mores cookies are designed for you. They’re especially great for anyone who loves cozy fall desserts but doesn’t want to spend hours in the kitchen. You don’t need fancy equipment, complicated techniques, or specialty ingredients.
These cookies are ideal for after-school treats, holiday bake sales, or late-night cravings. First-time bakers love them because the process is forgiving no chilling overnight, no delicate folding. Just mix, scoop, and bake. And for seasoned bakers, the combo of pumpkin spice with gooey s’mores elements offers a creative twist on two beloved classics.
Why This Recipe Always Delivers
What makes these cookies a keeper is how well the components play together. The pumpkin puree keeps them soft for days, while brown sugar deepens the flavor and adds just the right amount of chew. The marshmallows melt slightly, creating pockets of gooey goodness, and the graham cracker bits add unexpected crunch and flavor contrast.
If you’re looking for a showstopping dessert without fuss, this recipe is it. The cookies look impressive but are beginner-friendly. You can even turn them into ice cream sandwiches or press them into a skillet for a “s’mookie” cookie skillet.
Looking to complete your fall dessert spread? This chocolate tiramisu brings rich contrast to the pumpkin spice, while this one-pot salted caramel cheesecake delivers creamy, indulgent bliss with zero stress.
How Pumpkin S’mores Cookies Work & Why You Can Trust This Recipe
The Science Behind the Flavor & Texture
Pumpkin S’mores Cookies work because every ingredient has a job to do. Pumpkin adds moisture, acting like a natural fat and sweetener. Brown sugar boosts chewiness and caramel undertones, while the marshmallows melt into gooey pools and the graham cracker crumbs provide crisp edges. It’s a carefully balanced formula that makes each bite irresistible.
Even the spices play a key role. Cinnamon and nutmeg amplify the pumpkin’s flavor, while vanilla rounds out the richness of the chocolate. And the soft texture? That comes from using just the right ratio of wet to dry ingredients. Chill time firms up the dough, so your cookies bake thick and soft without spreading too much.
Plus, these cookies stay soft for days making them a hit for meal prep or parties. Want to get ahead for fall entertaining? Bake a double batch and freeze half. Just pop them in the oven and you’ve got fresh-baked cookies on demand.
E-E-A-T: Why This Recipe Builds Trust
Fresh Leaf Rezepte was built on real-world cooking no fluff, no gatekeeping. Sam developed this recipe after 20+ years of hands-on cooking in bistros and bakeries around the world. These cookies aren’t theory they’re tested, tweaked, and made to work in any home kitchen.
This isn’t just another trendy cookie it’s a dependable, joyful recipe rooted in real food experience. Want more trusted baking ideas? Try these apple pumpkin streusel muffins for a wholesome breakfast treat or this nostalgic Elvis Presley cake recipe when you’re ready to go full retro indulgence.
Conclusion
Pumpkin S’mores Cookies are the kind of dessert that checks every box: easy, cozy, and impossible to resist. With gooey marshmallows, melty chocolate, and warm spices in every bite, they bring together the best parts of fall and campfire nostalgia. Whether you’re baking for a gathering or just craving something special, this recipe delivers big flavor without the fuss.
Backed by real-world cooking experience and tested in everyday kitchens, this recipe brings joy to bakers of all skill levels. Try them once and don’t be surprised if they become your new favorite fall cookie tradition.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it’s well-puréed and drained to avoid excess moisture. Canned pumpkin offers a consistent texture and water content, making it ideal for cookie recipes. If using homemade pumpkin puree, pat it dry with paper towels before adding it to your dough.
How do I keep marshmallows from melting too much in cookies?
To keep marshmallows gooey without completely disappearing, chill your dough for at least 30 minutes and press a few marshmallows on top just before baking. Avoid placing marshmallows too close to the edges, where they tend to melt and spread too quickly.
Can I make pumpkin s’mores cookies ahead of time?
Absolutely. You can make the dough up to 48 hours in advance and store it in the fridge. For longer storage, scoop the dough into balls and freeze them. Bake straight from frozen—just add 1–2 extra minutes to the bake time.
What’s the best way to store pumpkin s’mores cookies?
Store them in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a slice of bread inside the container. For longer storage, freeze baked cookies in a sealed bag for up to 2 months.