These irresistible Pumpkin S’mores Cookies are the perfect blend of summer and fall. Loaded with sweet pumpkin spice flavor combined with the gooey marshmallow and melted chocolate of a summertime s’more, they’re the perfect dessert!

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Pin RecipeI hate saying goodbye to summer, but the one thing that always seems to help is knowing that pumpkin spice season is finally here. I am definitely one of those people who loves pumpkin spice anything! From pumpkin dump cake to pumpkin soup, I want it all.
I wanted to take my desire for endless summer and combine it with my passion for pumpkin, and that is how I came up with these incredible pumpkin s’more cookies. They are the perfect blend of pumpkin spice paired with the irresistible taste of toasted marshmallows and chocolate that makes a campfire s’more so good. These cookies are the best seasonal mashup ever, and I know they are going to be one of your favorite dessert recipes to make this fall. Hopefully, they make your transition from summer to fall a bit easier!

Why You’ll Love This Recipe
- Easy: With simple instructions and minimal prep time, these cookies couldn’t be easier to make. Just mix, scoop, and bake. You’ll have incredible cookies ready to eat in less than 30 minutes!
- Delicious: Crisp around the edges, soft in the center, infused with warm pumpkin flavor, and bursting with sweet marshmallow and rich chocolate, this recipe offers so much to love.
- Perfect for a crowd: One batch makes 24 cookies and can easily be doubled for parties or bake sales.
Recipe Ingredients:
See recipe card below this post for ingredient quantities and full instructions:
- Unsalted Butter
- Granulated Sugar
- Brown Sugar – I like to use dark brown sugar for the most intense flavor possible.
- Pumpkin Puree – Make sure to use pumpkin puree rather than canned pumpkin pie filling, which has added spices and sweeteners.
- Egg Yolk – Using just egg yolk makes the cookies rich and soft.
- Vanilla Extract
- All Purpose Flour
- Cinnamon – You can also try using pumpkin pie spice in place of cinnamon.
- Baking Soda
- Salt
- Chocolate Chips – This cookie recipe uses both dark chocolate chips and chocolate bars to give the cookies tons of melted chocolate flavor!
- Crushed Graham Crackers – You can buy a box of graham cracker crumbs, but I like to break the pieces myself so that there are some larger cracker pieces and also some crumbs.
- Mini Marshmallows
- Hershey Bars – You will need two large Hershey bars or several mini bars.
Directions for How to Make Pumpkin S’Mores Cookies
Step 1. Preheat your oven, and line a baking sheet with parchment paper. Set the baking tray aside. Then, gather all the ingredients for the cookies.

Step 2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg yolk, and vanilla extract, and mix until well combined.

Step 3. In a separate medium bowl, combine the flour, cinnamon, baking soda, and salt, then stir the dry flour mixture into the wet ingredients. Fold in the milk chocolate chips, crushed graham crackers, and mini marshmallows.

Step 4. Scoop the cookie batter onto the parchment-lined pan. Press a few Hershey bar pieces and mini marshmallows into the top of each cookie dough ball. Sprinkle with the crushed graham crackers.

Step 5. Bake until the edges are golden brown and the centers are still slightly soft. Let the pumpkin spice cookies cool on a cooling rack, and enjoy!

Variations
- Add a sprinkle of sea salt for a sweet and salty flavor.
- Use pumpkin spice seasoning in place of ground cinnamon for an even more classic pumpkin flavor.
- Use a pumpkin substitute, like mashed sweet potatoes or butternut squash, if you do not have pumpkin puree on hand.
- If you dont’ have Hershey’s bars, use chocolate chunks instead for the same thick, melted chocolate taste.
Tips for Success
- Press the Hershey squares into the cookies immediately after baking if you want them to be extra melty.
- For gooey marshmallow centers, press a few extra mini marshmallows onto the tops before baking.
- Take the cookies out of the oven once the edges are brown. The centers will still be pretty soft, but this is good! It will keep the chewy pumpkin cookies soft and moist after they cool.

Storage + Reheating
- To Store: Store the baked pumpkin cookies in an airtight container, and keep them at room temperature for up to a week.
- To Freeze: Freeze the baked cookies in a gallon-sized zippered freezer bag for up to three months. Thaw the cookies at room temperature to serve! You can also freeze the cookie dough scoops in a freezer bag, and bake the cookies individually later on, adding a few extra minutes as needed. This is a great way to bake homemade cookies in a hurry!


Pumpkin S’mores Cookies with Hershey Bars Recipe
Equipment
- Mixing bowls
- Measuring cups
- measuring spoons
- Cookie scoop
- Baking trays
- Electric mixer
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/4 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk chocolate chips
- 1/2 cup crushed graham crackers, plus more for topping
- 1 cup mini marshmallows, plus more for topping
- 2 Hershey bars, broken into squares
Instructions
- Preheat your oven to 350ยฐF and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg yolk, and vanilla extract, and mix until well combined.1/2 cup unsalted butter (softened), 1/2 cup granulated sugar, 1/2 cup brown sugar (packed), 1/4 cup pumpkin puree, 1 large egg yolk, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the milk chocolate chips, crushed graham crackers, and mini marshmallows.3/4 cup milk chocolate chips, 1/2 cup crushed graham crackers, plus more for topping, 1 cup mini marshmallows, plus more for topping
- Using a cookie scoop or tablespoon, drop 1.5-inch balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press a few pieces of Hershey bar, a couple of mini marshmallows, and a few extra pieces of crushed graham crackers onto the top of each cookie before baking.2 Hershey bars, broken into squares
- Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Press the Hershey squares into the cookies immediately after baking if you want them to be extra melty.
Nutrition
Share With Us
I hope you enjoy this delicious Pumpkin S’mores Cookie Recipe with Hershey bars. If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.

Hands down best cookies ever. Chewy, perfectly sweet and like pure heaven. Unfortunately I ate about 6 in one sitting so now I also need to go join a gym.