When Fall Magic Meets Campfire Nostalgia

Hey there, cookie lovers! Olivia here, apron slightly dusted with cinnamon (as usual), and I’m buzzing to share a recipe that’s basically a hug in cookie form. Imagine this: the cozy, spiced warmth of pumpkin pie collides headfirst with the gooey, chocolatey, marshmallowy joy of a campfire s’more. No firepit required, zero sleeping bag needed, and absolutely no risk of rogue sparks landing in your hair! These Pumpkin S’mores Cookies are my ultimate autumn triumph – chewy, decadent, and packed with that unmistakable fall flavor we all crave. They perfectly bridge that gap between summer’s last s’mores memories and the full-blown pumpkin spice season we’re diving into. Seriously, one bite and you’ll be transported to crisp leaves, fuzzy sweaters, and the simple happiness of sharing something delicious. I bake these on repeat because they’re shockingly easy (yes, even with the melty marshmallows!), endlessly adaptable, and guaranteed to make your kitchen smell like pure autumn heaven. Plus, that double batch? Non-negotiable. Trust me, they disappear faster than you can say “is there another one?”. So grab your favorite mixing bowl, preheat that oven, and let’s bake up some seriously cozy magic together!

Autumn Evenings & Oven-Fired S’mores

Picture this: It’s early October, years ago. My husband and I had planned a cozy backyard bonfire to celebrate our anniversary, complete with blankets, cider, and a giant bag of marshmallows. Of course, the universe had other ideas – cue the sudden, torrential downpour! Standing in our tiny kitchen, staring gloomily at the rain lashing the windows, I refused to let the s’mores dream die. We’d *promised* ourselves that gooey goodness. I had a can of pumpkin puree sitting on the counter (because fall), and a lightbulb went off. What if I smashed my favorite pumpkin cookie dough together with the s’mores concept? We cranked up the oven, toasted some marshmallows under the broiler as a test (messy but effective!), and folded them into the dough. Those first experimental cookies emerged – slightly lopsided, marshmallows dramatically puffed and toasted, chocolate pools everywhere. The smell was intoxicating: spiced pumpkin meeting toasted sugar. We bit into them while they were still dangerously warm, standing right there at the counter, rain forgotten. The look on his face – pure, sticky-fingered bliss – told me everything. That kitchen “campfire” became our new rainy-day tradition, and these cookies became the edible embodiment of turning a plan B into something even better.

Your Pumpkin S’mores Cookie Toolkit

Here’s everything you need to gather for your double batch of autumnal bliss (makes about 24 generous cookies!). Don’t stress about perfection – I’ve got notes to help you adapt!

• 1 cup creamy unsweetened almond butter: This is our flavor-packed, moist base! It gives a subtle nuttiness and amazing chew. Chef’s Insight: Use natural, runny almond butter (stir it well first!). If allergic, creamy peanut butter or sunflower seed butter work great, but expect a flavor shift. Avoid overly stiff butters.
• 1 cup light brown sugar: Hello, molasses magic! Brown sugar brings moisture, chew, and that deep caramel note essential for s’mores vibes. Sub Tip: Dark brown sugar adds even more molasses intensity if you have it! Granulated sugar can sub in a pinch but expect a slightly crispier, less chewy cookie.
• 2 large eggs: Our binding agents and lift providers! Ensure they’re at room temp for easier mixing and a smoother dough. Vegan Swap: Flax eggs (2 tbsp ground flax + 5 tbsp water, sit 5 mins) work surprisingly well here!
• ½ cup pumpkin purée: The star of the fall show! Crucial Note: Use 100% pure pumpkin purée, NOT pumpkin pie filling (which is pre-sweetened and spiced). Blot it lightly with a paper towel if it seems very watery.
• 2 tsp pure vanilla extract: The flavor enhancer! It rounds out all the other notes. Always use pure, not imitation, for the best depth.
• ½ cup packed almond flour: This adds structure and a lovely tender crumb without making the cookies heavy. Pack it firmly into the cup! Sub Tip: Regular all-purpose flour works (use 1/3 cup), but the texture will be slightly different – still delicious!
• 4 tsp pumpkin pie spice: The warm hug! This blend (usually cinnamon, ginger, nutmeg, cloves, allspice) is essential. Chef’s Hack: Make your own! Mix 1.5 tsp cinnamon + 1 tsp ginger + 0.5 tsp nutmeg + 0.5 tsp allspice + 0.5 tsp cloves.
• 1 tsp baking soda: Our leavening agent! Gives the cookies their perfect spread and lift. Ensure it’s fresh for best results.
• ½ tsp fine sea salt: Balances the sweetness and makes flavors pop! Don’t skip it.
• 1 cup vegan mini marshmallows: The gooey “s’more” heart! Minis distribute better. Vegan brands (like Dandies) hold their shape *slightly* better when baking but regular minis work too – they’ll just melt more dramatically (which is also fun!).
• 1 cup semi-sweet chocolate chips or chunks: The melty chocolate river! I love chunks for big pockets of chocolate, but chips work perfectly. Flavor Twist: Use dark chocolate for intensity or milk chocolate for classic s’mores sweetness. Ensure they’re dairy-free if needed.

Let’s Bake Some Magic: Step-by-Step

Ready to create cookie perfection? Follow these steps – I’ve packed them with all my hard-earned kitchen hacks to ensure success!

1. Preheat & Prep (Your First Defense Against Cookie Chaos!): Crank that oven to 350°F (175°C). This is non-negotiable for the perfect bake! Line your baking sheets with parchment paper. Seriously, DO NOT skip this. The marshmallows become molten lava and will fuse your cookies to the pan otherwise. Silicone mats work too, but parchment is my MVP here. Chef’s Hack: If you only have 1-2 sheets, bake in batches. Putting dough on a hot sheet makes cookies spread too fast!
2. Mix the Wet Dream Team: In a large bowl, grab your trusty wooden spoon or spatula (or use a hand mixer on low). Combine the almond butter, light brown sugar, eggs, pumpkin purée, and vanilla extract. Mix it until it’s completely smooth and beautifully glossy. No streaks! This usually takes a good minute or two of vigorous stirring. Tip: Scrape the sides and bottom of the bowl halfway through to catch any hidden pockets of almond butter.
3. Bring in the Dry Crew: Now, sprinkle in the almond flour, pumpkin pie spice, baking soda, and salt right on top of the wet mixture. Gently stir them *just* until the dry ingredients disappear. Don’t overmix here! Overworking the dough after adding the flour can lead to tougher cookies. A few tiny streaks of flour are okay – they’ll vanish in the next step.
4. Fold in the Fun Stuff (Gooeyness Awaits!): Time for the stars of the s’mores show! Add the vegan mini marshmallows and semi-sweet chocolate chips/chunks. Use a folding motion with your spatula – gently turning the dough over from the bottom up. Be careful! We want to distribute them evenly without crushing all the marshmallows or melting the chocolate prematurely. Some marshmallows might get sliced – that’s fine, they’ll still melt gloriously.
5. Scoop with Space Savvy: Arm yourself with a cookie scoop (about 1.5-2 tbsp size) or a sturdy spoon. Scoop mounds of dough onto your prepared baking sheets, leaving a minimum of 2 inches between each cookie. I repeat: LEAVE SPACE! These cookies spread more than you think, thanks to the almond butter and sugar. Giving them room prevents a cookie sheet pan catastrophe (a.k.a. one giant cookie slab). Chef’s Hack: If your kitchen is warm and the dough feels super soft, pop the scooped dough (on the sheets) into the fridge for 10-15 minutes before baking. This helps control spread.
6. Bake to Gooey Perfection: Slide those sheets into your preheated oven. Bake for 9-11 minutes. This is the critical window! You want the *edges* to be set and lightly golden brown, while the centers still look soft and slightly underdone. The marshmallows should be puffed up, golden, and starting to toast in spots – that’s the s’mores signature! Watch closely at 9 minutes. Ovens vary wildly. Do NOT overbake expecting them to firm up completely in the oven; they set as they cool.
7. The Crucial Cool Down (Patience is a Virtue… Mostly): Once baked, take the sheets out of the oven. This is vital: LET THE COOKIES COOL COMPLETELY ON THE BAKING SHEET. I know, the smell is torture! But moving them too soon, while the marshmallows are molten and the structure is fragile, is a one-way ticket to crumbled cookie sadness. Give them a solid 15-20 minutes on the sheet. They’ll firm up beautifully, the chocolate will set slightly, and the marshmallows will deflate into glorious sticky pockets. Then, carefully transfer them to a wire rack to cool completely… or just eat one immediately because you’re human.

How to Serve These Autumnal Gems

Presentation is part of the fun! While these cookies are stunningly delicious straight off the cooling rack (warm chocolate? yes please!), lean into the cozy vibe. Pile them high on a rustic wooden board or a simple ceramic plate. They look especially gorgeous with a light dusting of extra pumpkin pie spice or a tiny sprinkle of flaky sea salt right before serving. For the ultimate nostalgic touch, serve them alongside mugs of hot apple cider, strong coffee, or a cold glass of almond milk. Want to wow guests? Gently warm a cookie for 10 seconds in the microwave just before serving – it revives that freshly-baked, marshmallowy-gooey magic! These are perfect for lunchboxes (once fully cooled!), potlucks (expect recipe requests!), or simply as your well-deserved afternoon treat.

Mix It Up! Delicious Twists on the Classic

One recipe, endless possibilities! Here’s how to play with your Pumpkin S’mores Cookies:

1. Nutty Crunch: Fold in 1/2 cup chopped toasted pecans or walnuts with the chocolate and marshmallows for a fantastic textural contrast.
2. Spice Explorer: Add a pinch of cayenne pepper (start with 1/8 tsp!) to the dry ingredients with the pumpkin spice for a subtle, grown-up “Mexican hot chocolate” kick.
3. Grain-Free Goodness: Already using almond flour? Ensure your chocolate chips and marshmallows are certified GF, and you’ve got a naturally gluten-free crowd-pleaser!
4. White Chocolate Craving: Swap half the semi-sweet chocolate for white chocolate chips. The sweetness pairs beautifully with the pumpkin spice.
5. Extra S’moresy: After baking and cooling, drizzle melted chocolate (dark or milk) over the tops and immediately sprinkle with crushed graham cracker crumbs. Boom! The classic s’more trifecta.

Olivia’s Extra Pinches of Wisdom

Oh, these cookies! They’ve evolved from that rainy-night experiment into my most requested fall treat. Over the years, I’ve learned a few things: First, the blotting pumpkin tip? That came after Batch #3 ended up slightly too cakey. Lesson learned! Second, the vegan marshmallows weren’t just for dietary needs; I discovered they often toast up a bit more reliably without vanishing completely into the dough. A happy accident! And the double batch? Non-negotiable. The first time I made a single batch, my kids looked at the empty cooling rack with utter betrayal. Never again. One funny kitchen fail involved trying to use jumbo marshmallows chopped up – adorable in theory, but they created massive craters and leaked molten sugar everywhere. Stick to minis! The beauty of this recipe is its forgiving nature. It’s become my go-to when I need a guaranteed smile-maker, whether it’s for book club, cheering up a friend, or just because it’s Tuesday and we deserve pumpkin s’mores cookies. Bake them with love, embrace the sticky fingers, and enjoy every messy, delicious bite!

Your Cookie Questions, Answered!

Let’s tackle those common baking hiccups before they happen:

1. Q: My cookies spread way too much and became one giant blob! Help!
   A: This usually boils down to three things: 1) Oven Temp: Make sure your oven is truly preheated (use an oven thermometer!). 2) Dough Temperature: If your kitchen is warm, the dough can get too soft. Chill scooped dough for 10-15 mins before baking. 3) Spacing: Seriously, give them 2 inches! Also, ensure your baking soda is fresh (test it with vinegar – it should fizz vigorously).
2. Q: My marshmallows completely disappeared/melted into a sticky mess. What happened?
   A: Marshmallows are divas! Using regular (non-vegan) minis often leads to more melting. Vegan ones hold shape better. Ensure you’re using *mini* mallows, fold them in gently (don’t overmix), and don’t overbake! Pull them out when the marshmallows are just puffed and toasted, not browned all over. They settle as they cool. If they still vanish, try freezing the marshmallows for 10 mins before folding in.
3. Q: The centers are super gooey even after cooling. Did I underbake them?
   A: A slightly soft, fudgy center is *perfect* for these cookies! They set significantly as they cool on the sheet. If the edges are set and golden, and the marshmallows are toasted, they are done. That gooeyness is part of their charm, mimicking the campfire
4. Print
   

   Pumpkin S’mores Cookies

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   • Author: OliviaBennett
   • Total Time: 35 mins

   Print Recipe

   Pin Recipe

   Description

   These cookies are a warm, gooey fusion of your favorite s’mores and everything cozy about fall. Packed with real pumpkin purée, melty chocolate, and toasted marshmallows, they’re chewy in the center with crispy edges and the perfect hint of pumpkin spice. No campfire needed—just one bowl, a whisk, and the magic of your oven. Bake a double batch… because one just isn’t enough.

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   Ingredients

   Scale 1x2x3x

   • 1 cup light brown sugar

   • 2 large eggs (or flax eggs: 2 tbsp flax + 5 tbsp water)

   • ½ cup pumpkin purée (blot if watery)

   • 2 tsp vanilla extract

   • ½ cup almond flour (or ⅓ cup all-purpose)

   • 4 tsp pumpkin pie spice

   • 1 tsp baking soda

   • ½ tsp fine sea salt

   • 1 cup mini vegan marshmallows

   • 1 cup semi-sweet chocolate chips or chunks

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   Instructions

   1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.

   2. Mix wet ingredients in a large bowl until smooth: almond butter, brown sugar, eggs, pumpkin, and vanilla.

   3. Add dry ingredients: almond flour, pumpkin spice, baking soda, and salt. Stir until just combined.

   4. Fold in marshmallows and chocolate chips.

   5. Scoop dough (1.5–2 tbsp per cookie) onto prepared sheets, spacing 2″ apart. Chill 10 mins if dough feels soft.

   6. Bake 9–11 mins until edges are golden and marshmallows puff. Let cool completely on sheets before moving—crucial for structure!

   Notes

   • Use parchment for easy release—those marshmallows melt!
   • Vegan marshmallows hold shape better; freeze them briefly before mixing for less melt
   • Warm before serving for melty, nostalgic joy

   • Prep Time: 15 mins
   • Cook Time: 10 mins

5. Final Thoughts: Why These Cookies Will Become Your Fall Obsession

   These Pumpkin S’mores Cookies are more than a recipe—they’re a multisensory experience. From the scientific precision of their texture to the emotional comfort they bring, they’re autumn in cookie form.

   Three reasons you’ll keep baking them:

   1. They’re adaptable—play with spices, mix-ins, and global twists.

   2. They’re foolproof—even if they spread or leak marshmallow, they’re still delicious.

   3. They’re memory-makers—whether it’s a rainy-day bake or a holiday gift, they spark joy.