Pumpkin S’mores Cookies are like autumn and summer had a baby… and that baby is delicious. These gluten-free goodies are packed with gooey marshmallows, melty chocolate, and just the right hint of pumpkin spice. Whether you’ve got 15 minutes and a sweet tooth or you’re trying to bribe your kids to love pumpkin anything, this cookie brings the charm. The best part? No mixer. No complicated steps. Just one bowl and a wooden spoon—let’s call it fall magic in cookie form.
Table of Contents
What Are Pumpkin S’mores Cookies?
Pumpkin S’mores Cookies are a twist on the classic fireside treat but with a fall-inspired spin. Imagine your favorite chewy cookie blended with pumpkin puree, warm spices, mini marshmallows, and rich chocolate chips. That combo creates a soft, flavorful cookie that’s equal parts cozy and nostalgic. It’s like biting into a warm hug—with melted chocolate on top. These cookies are naturally gluten-free, use almond flour and almond butter as the base, and taste like something you’d find in a cozy mountain lodge after a hayride. Yep, they’re that good.
Reasons to Try Pumpkin S’mores Cookies
Let’s be honest: pumpkin recipes are everywhere right now—but Pumpkin S’mores Cookies? They’re something special. First, they take less than 25 minutes from start to finish, so you can make them between Zoom calls or after-school chaos. Second, they’re packed with better-for-you ingredients like almond butter and pumpkin puree, meaning you can indulge a little smarter. And finally, the marshmallow-chocolate combo makes these totally irresistible. If you’re into pumpkin breads like this chocolate chip version, you’ll absolutely fall for these chewy, gooey treats.
Ingredients Needed to Make Pumpkin S’mores Cookies
Let’s break down everything you’ll need to make these Pumpkin S’mores Cookies from scratch. This isn’t your average cookie ingredient list—we’re talking cozy, fall-inspired ingredients that bring real flavor and real comfort. These cookies are naturally gluten-free, super easy to make, and rely on pantry staples with a few delicious twists. Here’s what you need:
Wet Ingredients:
- ½ cup creamy unsweetened almond butter
This is the secret to that perfectly chewy texture. Almond butter brings richness without any dairy, making these cookies both soft and satisfying. Just make sure it’s the unsweetened kind—your cookies don’t need any extra sugar drama. - ½ cup light brown sugar
Brown sugar gives the cookies their deep caramel flavor and soft, melt-in-your-mouth center. It’s what helps create that irresistible bakery-style bite. - 1 large egg
Acts as the binding agent to keep everything from falling apart. If you want a vegan version, you could experiment with a flax egg, but we recommend sticking with the real thing for the best texture. - ¼ cup pumpkin puree
This adds moisture, flavor, and that subtle pumpkin-y warmth. Make sure you’re using 100% pumpkin puree—not pumpkin pie filling. There’s a big difference! If you’re looking for more pumpkin goodness, check out this easy pumpkin bread recipe that also uses pure pumpkin for a rich, moist crumb. - 1 teaspoon vanilla extract
A splash of vanilla rounds out the sweetness and brings out all the warm fall flavors.
Dry Ingredients:
- ¼ cup packed almond flour
Almond flour keeps these cookies gluten-free and gives them that tender, slightly nutty texture. It’s nutrient-dense and lower in carbs than regular flour, so it’s a win-win if you’re trying to bake smarter. - 2 teaspoons pumpkin pie spice
This is where the magic happens. A blend of cinnamon, nutmeg, ginger, and cloves turns your cookie dough into an autumn wonderland. You can make your own or use store-bought—either way, this spice mix gives the cookies their signature seasonal flavor. - ½ teaspoon baking soda
Helps the cookies rise just enough to be fluffy but not cakey. - ¼ teaspoon salt
Just a pinch balances the sweetness and makes all the flavors pop. Don’t skip it!
The Fun Add-Ins:
- ½ cup vegan mini marshmallows
These add that classic s’mores gooeyness. We highly recommend using vegan marshmallows (like Dandies or Trader Joe’s brand) because they don’t completely melt into the cookie dough like regular ones do. They keep their shape and give you those delightful toasted marshmallow bites in every cookie. - ½ cup semi-sweet chocolate chips or chunks
Chocolate is non-negotiable here. Whether you go with chips or rough-chopped chunks, they melt beautifully and complement the pumpkin flavor perfectly. For an extra treat, sprinkle a few more on top of each scoop before baking.
Instructions to Make Pumpkin S’mores Cookies (Step-by-Step)
These Pumpkin S’mores Cookies are surprisingly simple to make—no mixer, no chilling, no fuss. Just one bowl (okay, technically two), a spoon, and a craving for all things fall. Let’s walk through it step by step so you can have a batch of warm, gooey cookies cooling on your counter in under 30 minutes.
Step 1: Preheat That Oven and Line Your Tray
Start by preheating your oven to 375°F (190°C). It’s important to bake these cookies at a slightly higher temp so they puff just enough while still staying soft and chewy.
Grab a large baking sheet and line it with parchment paper. Not only does this prevent sticking (especially from those marshmallows), but it also makes cleanup a breeze. Trust me—skip the parchment, and you’ll be scrubbing sugar cement.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the following:
- ½ cup almond butter
- ½ cup light brown sugar
- ¼ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Use a wooden spoon (or silicone spatula) and stir until the mixture is creamy and smooth. The almond butter and pumpkin give this dough a beautiful rich color and a silky texture. This combo is what gives the cookies their signature soft chew and that hint of cozy fall flavor. It’ll smell amazing already—just wait.
Step 3: Whisk Together the Dry Ingredients
In a separate small bowl, whisk together:
- ¼ cup almond flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
Whisking is important here—it evenly distributes the leavening and spices so you don’t get one super salty cookie (or worse, a bland one). Pumpkin pie spice adds all those warm notes—cinnamon, nutmeg, and cloves—and turns your dough into a full-on fall moment. If you’re a fan of bold pumpkin flavors, you might also enjoy this rich pumpkin chocolate chip bread—it’s a reader favorite for a reason.
Step 4: Combine Wet and Dry
Add the dry ingredients to the wet ingredients and stir until everything is just combined. The dough will be thick, soft, and a little sticky—but that’s exactly what you want. Don’t overmix here. Just stir until there are no streaks of flour, then stop. Overmixing can lead to dense cookies, and we want chewy magic.
Step 5: Fold in the Chocolate Chips
Now comes the fun part: fold in ½ cup of chocolate chips (or chunks). You can use semi-sweet, dark, or even chopped chocolate bars—whatever your chocolate-loving heart desires. Save a few for the tops of the cookies later, if you want them to look as good as they taste (spoiler: you do).
Step 6: Add Marshmallows to the Scoop
Grab your cookie scoop or spoon. For each cookie, drop 2–3 vegan mini marshmallows into the bottom of your scoop before you fill it with dough. This little trick helps keep the marshmallows nestled right on top, so they toast instead of disappearing into the cookie.
Scoop the dough onto your lined tray, leaving about 2 inches of space between each cookie. They don’t spread too much, but giving them room lets the marshmallow puff and brown just right.
Step 7: Decorate (Optional but Recommended)
Before baking, press a few extra chocolate chips or chunks on top of each scoop of dough. It makes the cookies look more bakery-style and helps showcase all that gooey, chocolatey goodness.
Step 8: Bake to Soft, Gooey Perfection
Place the tray in your preheated oven and bake for 10–12 minutes. You’re looking for light golden edges and slightly set tops. The centers might look a little underdone when you pull them out—that’s perfect. They’ll continue to set as they cool, and staying soft is what makes these cookies magical.
Step 9: Cool (If You Can Wait)
Let the cookies cool on the baking sheet for about 5–10 minutes. This helps them firm up enough to lift without falling apart. Plus, the marshmallows need a minute to set unless you want sticky fingers (hey, no judgment).
Want to serve them warm and gooey? Go for it. Want to stack them for later? Let them cool completely first.
What to Serve with Pumpkin S’mores Cookies
These cookies pair beautifully with a chilly fall evening and a mug of Gordon Ramsay’s spiced fruit tea—or go full cozy with hot cocoa and whipped cream. They also make a great dessert after a comforting soup or stew (try this butternut squash soup). You can also gift them—just wrap a few in parchment and twine. They’re like a warm hug in cookie form.
Key Tips for Making Pumpkin S’mores Cookies
- Use vegan marshmallows – They don’t completely vanish while baking.
- Don’t overbake – They’ll firm up as they cool. Take them out when the edges are lightly golden.
- Let them cool on the sheet – It helps them set without drying out.
- Add extra chips on top – Because chocolate on chocolate? Always a yes.
- Use parchment paper – Marshmallows can get sticky, and this saves cleanup time.
Storage and Reheating Tips for Pumpkin S’mores Cookies
Store any leftovers in an airtight container at room temp for up to 3 days. Want them warm again? Pop one in the microwave for 10–15 seconds and relive that gooey magic. If you need to keep them longer, freeze them in a single layer first, then transfer to a freezer bag. They’ll last up to 2 months frozen and can be reheated in a low oven (300°F) for about 5–7 minutes.
FAQs
Can I use peanut butter instead of almond butter?
Yep! Just know it’ll have a stronger flavor, but still delicious.
Are these cookies dairy-free?
They can be! Just use dairy-free chocolate chips along with the vegan marshmallows.
Do they taste super pumpkin-y?
Not overly. It’s subtle and cozy, not in-your-face pumpkin spice.
Can I make them ahead of time?
Absolutely. They store well and reheat like a dream.
Do I have to use vegan marshmallows?
Not necessarily, but regular ones tend to melt more and disappear into the cookie.
Final Thoughts
Pumpkin S’mores Cookies are the ultimate fall-meets-campfire treat. They check all the boxes: quick, crowd-pleasing, easy to make gluten-free, and outrageously delicious. Whether you’re baking for a gathering, looking to switch things up from traditional pumpkin bread (like this vanilla pudding pumpkin loaf), or just want something warm and cozy—these cookies are calling your name. Trust me, you’ll want to keep this recipe close once sweater weather hits.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintThe Best Pumpkin S’mores Cookies – Easy, Gooey, and Gluten-Free!
Pumpkin S’mores Cookies are gooey, chocolatey, and packed with pumpkin spice flavor. Made gluten-free with almond butter and almond flour, these cookies are chewy, delicious, and filled with melty marshmallows and chocolate for the ultimate fall-inspired treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1/2 cup creamy unsweetened almond butter
1/2 cup light brown sugar
1 egg
1/4 cup pumpkin puree
1 tsp vanilla extract
1/4 packed cup almond flour
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan mini marshmallows
1/2 cup semi-sweet chocolate chips or chunks
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix almond butter, brown sugar, pumpkin puree, vanilla, and egg until well combined.
3. In another bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt.
4. Add dry mixture to wet mixture and stir until fully combined.
5. Fold in chocolate chips.
6. Place 2–3 marshmallows into your cookie scoop, then scoop cookie dough so marshmallows sit near the top but still mixed in. Portion onto baking sheet.
7. Sprinkle extra chocolate chips on top if desired.
8. Bake 10–12 minutes, remove from oven, let cool slightly, and enjoy.
Notes
For best results, use vegan marshmallows as they hold their shape better during baking. Regular marshmallows will melt more into the dough.
Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Sprinkle extra chocolate chunks on top before baking for bakery-style cookies.
