When the weather starts to cool and the leaves begin to fall, I always crave cozy treats that remind me of crackling campfires and warm autumn spices. I still remember the first time I made these pumpkin s’mores cookies on a chilly October evening. Because I wanted something nostalgic yet seasonal, I decided to blend classic s’mores flavors with pumpkin and spice. The moment I pulled them from the oven, the marshmallows were perfectly gooey, the chocolate was melty, and the aroma filled my kitchen like a warm hug. Since then, these cookies have become a fall tradition, and each bite takes me right back to that moment. Even though the recipe is simple, every cookie feels special.
You will love this recipe because the cookies combine nostalgic s’mores comfort with seasonal pumpkin flavors. Moreover, every bite has gooey marshmallow, melted chocolate, and soft spiced dough. While the texture stays delightfully chewy, the pumpkin adds moisture and warmth. Additionally, the cookies look bakery-worthy without extra effort. Because the base ingredients are wholesome and gluten free, they feel a bit lighter while staying indulgent and satisfying. Even picky eaters get excited because the familiar s’mores taste wins every time.
These cookies are incredibly versatile, so you can enjoy them in many ways. For instance, serve them warm for ultimate gooeyness. Or cool them fully and pack them for lunch boxes or cozy weekend movie nights. Furthermore, you can change the chocolate type, add nuts, or drizzle melted chocolate on top for an extra touch of decadence. However you serve them, they always feel festive and comforting.
Even though they taste luxurious, they are budget-friendly. Because the ingredients are simple and pantry-friendly, you can bake them without needing specialty products. Also, almond butter, pumpkin puree, and spices go a long way, meaning one batch stretches into twelve generous cookies without breaking the bank. Therefore, this is a dessert you can bake often.
Ingredients for Pumpkin S’mores Cookies
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1/2 cup creamy unsweetened almond butter
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1/2 cup light brown sugar
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1 egg
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1/4 cup pumpkin puree
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1 tsp Vanilla Extract (Alcohol-Free)
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1/4 packed cup almond flour
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2 tsp pumpkin pie spice
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup vegan mini marshmallows
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1/2 cup semi-sweet chocolate chips or chunks
How to Make These Pumpkin S’mores Cookies
Whenever I crave something sweet yet seasonal, I turn to these pumpkin s’mores cookies because they always deliver gooey, warm comfort. Although the flavors feel complex, the process stays simple. First, I gather my ingredients and line my baking tray, because preparation makes everything smoother. Then I set my oven to preheat so the temperature stays steady and ready for baking. As the oven warms, the cozy feeling of fall settles in, and I get excited to enjoy that first soft cookie later.
Even though this recipe comes together quickly, each step matters. Because the dough uses almond flour and almond butter, it feels light yet rich. Also, the pumpkin brings natural moisture, so the cookies bake soft and tender. However, the key to the perfect gooey center lies in adding marshmallows inside and on top right before baking. That way, they melt just enough without disappearing into the dough. Every time I see them puff and caramelize slightly in the oven, I know they will taste amazing.
Step-by-Step Instructions for Making
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First, preheat your oven to 375°F and line a baking sheet with parchment paper. Because this prevents sticking and helps the cookies bake evenly, I never skip it.
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Next, in a large bowl, mix together the almond butter, brown sugar, pumpkin puree, Vanilla Extract (Alcohol-Free), and egg using a wooden spoon. While you could use a mixer, I find a spoon gives the dough better control.
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In a separate bowl, whisk together almond flour, pumpkin pie spice, baking soda, and salt until fully combined. This keeps the dry ingredients light.
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Then, slowly add the dry mixture to the wet mixture. Because I want an even dough, I stir gently and stop once it comes together.
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After that, fold in the chocolate chips. I always stir until they are evenly distributed, so each bite holds chocolate.
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Now, scoop a portion of dough, but before placing it on the tray, press 2 to 3 vegan mini marshmallows into the scoop. Because marshmallows melt, keeping them near the top gives the best gooey effect.
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Place the dough scoops onto your lined tray. Then press a few extra chocolate chips on top if you want that bakery look.
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Bake for 10 to 12 minutes. While they bake, the edges set, yet the centers stay soft.
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Remove from the oven and allow them to cool on the tray. Since they soften more as they rest, patience pays off.
Although the recipe stays simple, I always take a moment to admire the warm marshmallow swirls and melted chocolate when I pull them out. Because the pumpkin adds moisture, the cookies remain soft even after cooling. Each time I gently lift one from the tray, it holds shape while staying chewy, and the aroma feels like autumn comfort.
Quick and Easy
This recipe shines because it stays super quick and easy. Since everything mixes by hand in one bowl plus one small side bowl, cleanup is minimal. Additionally, the baking time stays short, so you enjoy warm cookies in minutes. Even when I feel tired after a long day, I can still bake these without effort. Because the ingredient list stays simple, I often already have everything at home.
Customizable
Although I love the recipe as written, it stays very customizable. For example, you can use dark chocolate chunks, dairy free chips, or white chocolate. Also, you can sprinkle flaky salt on top before baking for a sweet-salty touch. Furthermore, you could swirl a tiny bit of almond butter on top before baking for extra richness. However, I recommend keeping the marshmallows because they define that classic s’mores texture. If you need larger cookies, you can scoop bigger balls, though baking time increases slightly.
Crowd-Pleasing
These cookies always impress. Because they combine nostalgic s’mores flavor with cozy pumpkin spice, everyone finds something to love. Moreover, they are naturally gluten free, so guests appreciate the inclusive recipe. Even when serving people who say they do not usually like pumpkin, they still enjoy these. Therefore, I bring them to fall gatherings, school events, and weekend get-togethers. Each time, the tray empties fast. Also, since they look beautiful with melted chocolate and golden marshmallow, they always earn compliments.
FAQs
Can I use a different nut butter?
Yes, you can use cashew butter or peanut butter. However, almond butter gives the softest texture and mild flavor. Because peanut butter has a stronger taste, it will change the flavor slightly.Can I make these cookies dairy free?
Yes, just use dairy free chocolate chips. Since the recipe already uses almond butter and vegan marshmallows, it easily stays dairy free.Do I need to chill the dough?
No, chilling is not required. Because the dough holds structure from almond flour and pumpkin, it bakes well without resting. However, if you prefer thicker cookies, you can chill the dough for 15 minutes.Why do my marshmallows melt too much?
If marshmallows melt into the dough, you likely pushed them too deep. Therefore, always keep them near the top of each scoop. Also, avoid baking too long, because overbaking melts them fully.Can I freeze the dough?
Yes, you can freeze the dough balls. Additionally, add marshmallows right before baking instead of freezing them in the dough. Then bake directly from frozen and add one to two extra minutes.How do I store them?
Store cookies in an airtight container. Because they stay soft, they remain chewy for up to three days at room temperature.
Pumpkin S’mores Cookies
Soft, spiced pumpkin cookies meet gooey marshmallows and melted chocolate for the perfect cozy fall treat. These gluten-free pumpkin s’mores cookies bake tender and chewy, with warm pumpkin spice and nostalgic campfire sweetness. Each cookie delivers soft texture, melted chocolate pockets, and caramelized marshmallow tops. Perfect for autumn gatherings, after-school treats, or evenings by the fireplace.
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Ingredients
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1/2 cup creamy unsweetened almond butter
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1/2 cup light brown sugar
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1 egg
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1/4 cup pumpkin puree
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1 tsp Vanilla Extract (Alcohol-Free)
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1/4 packed cup almond flour
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2 tsp pumpkin pie spice
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup vegan mini marshmallows
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1/2 cup semi-sweet chocolate chips or chunks
Instructions
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Preheat oven to 375°F and line a baking sheet with parchment paper.
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In a large bowl, mix almond butter, brown sugar, pumpkin puree, Vanilla Extract (Alcohol-Free), and egg with a wooden spoon until smooth and well combined.
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In a separate bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt until blended.
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Add dry ingredients to wet ingredients, stirring gently until fully mixed.
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Fold in chocolate chips until evenly distributed.
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Press 2 to 3 vegan mini marshmallows into each cookie scoop, keeping marshmallows toward the top.
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Scoop dough portions onto the lined baking sheet. Optionally press extra chocolate chips on top.
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Bake 10 to 12 minutes until edges are set and centers remain soft.
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Cool cookies on the baking sheet, then serve.
Notes
Keep marshmallows near the surface to prevent complete melting into dough. Add extra chocolate chips before baking for a bakery-style finish. Let cookies cool on the baking tray for best texture, because they continue setting as they rest.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
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