How do you keep marshmallows from melting completely in cookies?

Use mini marshmallows and press a few on top of each dough ball right before baking. This way, they caramelize on the surface instead of disappearing inside. Baking at 350°F also helps them soften without fully dissolving.

Should you chill pumpkin cookie dough before baking?

Yes, chilling the dough for at least 30 minutes helps control spreading and makes thicker cookies. However, if you want soft pumpkin s’mores cookies with more spread, you can bake immediately. Both methods work—it depends on your texture preference.

What’s the best way to get a toasted marshmallow flavor in a cookie?

Broil the baked cookies for less than a minute or use a kitchen torch to toast the marshmallows. This quick step creates that signature campfire taste while keeping the centers gooey.

How do you store cookies that have marshmallows in them?

Store pumpkin s’mores cookies in an airtight container lined with wax paper to prevent sticking. Keep them at room temperature for three days or refrigerate for up to a week. For long-term storage, freeze the dough or baked cookies and reheat before serving.

Pumpkin S’mores Cookies: Gooey Fall Treat You’ll Crave

Ingredients

Scale

1 Cup unsalted butter, room temp
¾ Cup brown sugar, packed
¼ Cup granulated sugar
½ Cup pumpkin puree
1 large egg
1 tsp vanilla extract
2 ¼ Cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1 Cup chocolate chips
1 Cup mini marshmallows
8 graham crackers, broken
1 tsp orange food coloring (optional)
Toppings: chocolate chips, mini marshmallows, graham crackers

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Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Cream butter, brown sugar, and granulated sugar until fluffy.
3. Beat in pumpkin purée, egg, vanilla (and food coloring if using).
4. Whisk flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
5. Gradually add dry ingredients to wet, mixing just until combined.
6. Fold in chocolate chips, marshmallows, and graham cracker pieces.
7. Scoop dough onto baking sheet, spacing 2 inches apart.
8. Top each with extra chocolate, marshmallows, and graham crackers.
9. Bake 12–14 minutes, until edges are golden.
10. Cool slightly before moving to wire rack.

Notes

Press extra marshmallows on top before baking for gooey centers.
Chill dough for thicker cookies.

Author: Reed Livia
Prep Time: 15 mins
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg