Can I use pumpkin pie filling instead of pumpkin puree in pumpkin s’mores cookies?

No, it’s best to use pumpkin puree rather than pumpkin pie filling in pumpkin s’mores cookies. Pumpkin puree is plain cooked and mashed pumpkin without added spices or sugar, while pumpkin pie filling contains sweeteners and spices that can alter the cookie’s flavor and texture. Using pure pumpkin puree—either canned or homemade—ensures the best taste and consistency for your cookies.

How can I keep pumpkin s’mores cookies soft and gooey when serving later?

To enjoy soft and gooey pumpkin s’mores cookies after a day or two, warm them in the microwave for 10-15 seconds. This reheating helps melt the chocolate chips and marshmallows, restoring their fresh-baked texture. Store the cookies in an airtight container at room temperature to maintain moisture before reheating.

What’s the best way to store pumpkin s’mres cookies to keep them fresh?

Store pumpkin s’mores cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw frozen cookies at room temperature and heat briefly in the microwave to revive the melted chocolate and marshmallow texture.

Can I substitute mini marshmallows with something else in pumpkin s’mores cookies?

Yes, if you don’t have mini marshmallows, you can substitute with regular-sized marshmallows cut into smaller pieces or use marshmallow fluff added after baking. However, mini marshmallows melt more evenly and create the signature gooey texture that complements the chocolate and pumpkin flavors in these cookies.

Are pumpkin s’mores cookies allergy-friendly or customizable for dietary restrictions?

Pumpkin s’mores cookies can be adapted for some dietary needs. Use dairy-free chocolate chips and vegan marshmallows for a vegan option. Substitute all-purpose flour with gluten-free flour blends to make them gluten-free. Always check ingredient labels to avoid allergens like nuts or eggs and adjust the recipe accordingly to fit specific dietary restrictions.

Pumpkin Smores Cookies Recipe With Gooey Chocolate For Fall

Ingredients

Scale

1 cup unsalted butter, at room temperature

¾ cup packed brown sugar

¼ cup white sugar

½ cup pumpkin puree (100% pure)

1 large egg

1 teaspoon vanilla extract

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

½ teaspoon salt

1 cup mini marshmallows

1 cup chocolate chips (any preferred kind)

8 graham crackers, broken into small pieces

1 teaspoon orange food coloring

extra mini marshmallows

chocolate chips

crushed graham crackers

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Instructions

1-Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.

2-Cream together the unsalted butter, brown sugar, and white sugar: Cream together the unsalted butter, brown sugar, and white sugar until light and fluffy.

3-Beat in the pumpkin puree, egg, vanilla extract, and optional orange food coloring: Beat in the pumpkin puree, egg, vanilla extract, and optional orange food coloring.

4-In a separate bowl, whisk the all-purpose flour, baking soda, pumpkin pie spice, and salt: In a separate bowl, whisk the all-purpose flour, baking soda, pumpkin pie spice, and salt.

5-Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6-Gently fold in the mini marshmallows, chocolate chips, and graham cracker pieces: Gently fold in the mini marshmallows, chocolate chips, and graham cracker pieces.

7-Drop rounded tablespoons of dough onto the prepared baking sheet: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8-Press additional mini marshmallows, chocolate chips, and graham cracker pieces on top of each dough ball: Press additional mini marshmallows, chocolate chips, and graham cracker pieces on top of each dough ball.

9-Bake for 12 to 14 minutes: Bake for 12 to 14 minutes, or until the edges are golden but the centers remain soft.

10-Allow the cookies to cool on the baking sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Last Step:

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Notes

🧁 Use vegan mini marshmallows to retain shape without melting.
🎨 Add orange food coloring sparingly for desired color.
⏳ Cool cookies briefly on baking sheet before transferring as they are delicate when hot.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 12-14 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Standard

Nutrition

Serving Size: 1 cookie
Calories: 232
Sugar: 18 g
Sodium: 133 mg
Fat: 12 g
Saturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 27 mg