Name: 22 Minutes Pumpkin S’mores Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min

22 Minutes Pumpkin S’mores Cookies Recipe

Pumpkin S’mores Cookies

Every fall, I find myself looking for an excuse to bake cookies that feel a little extra cozy.

These Pumpkin S’mores Cookies combine everything I love about autumn baking—warm pumpkin spice, soft pumpkin, gooey marshmallows, and melty chocolate in every bite.

Fresh from the oven, the marshmallows are perfectly gooey, the chocolate is melted, and the cookies are irresistibly soft.
They’re the kind of treat that disappears almost as quickly as they cool.

Whether you’re baking for a cozy weekend at home, a fall party, or an after-school snack, these cookies are always a hit.

They come together with simple ingredients and deliver all the nostalgic flavors of a classic s’more with a delicious seasonal twist.

Why You’ll Love This Recipe

The perfect fall and s’mores mashup. Classic pumpkin spice meets gooey marshmallows and rich chocolate for a cookie that’s packed with seasonal flavor.
Soft, chewy texture. Pumpkin puree and almond butter create irresistibly tender cookies that stay moist.
Naturally gluten-free. Made with almond flour and almond butter, these cookies are a great option for anyone avoiding gluten.
Easy to make. Just mix, scoop, and bake—no chilling or complicated steps required.
Loaded with melty chocolate. Chocolate chips in every cookie make each bite rich, decadent, and satisfying.
Great for fall gatherings. Whether you’re baking for a cozy night in, a holiday dessert table, or a weekend treat, these cookies are always a crowd-pleaser.

For the Pumpkin S’mores Cookie Dough

Creamy Unsweetened Almond Butter – The base of the cookies, adding richness, moisture, and a soft, chewy texture without needing butter.
Light Brown Sugar – Sweetens the cookies while adding a subtle caramel flavor that pairs beautifully with pumpkin and warm spices.
Egg – Binds the ingredients together and helps create a tender, bakery-style texture.
Pumpkin Puree – Gives the cookies their signature fall flavor while keeping them soft and moist.
Vanilla Extract – Enhances the sweetness and rounds out the pumpkin spice flavors.
Almond Flour – Keeps the cookies naturally gluten-free and adds a delicate, slightly nutty flavor.
Pumpkin Pie Spice – A cozy blend of warm spices that gives these cookies their classic autumn taste.
Baking Soda – Helps the cookies rise slightly while creating a soft, chewy center.
Salt – Balances the sweetness and brings out the flavors of the pumpkin, chocolate, and spices.

For the S’mores Filling

Vegan Mini Marshmallows – Create pockets of gooey marshmallow throughout the cookies. Vegan marshmallows are recommended because they hold their shape better during baking than regular marshmallows.
Semi-Sweet Chocolate Chips or Chunks – Add rich, melty chocolate in every bite. Chocolate chunks create larger pools of chocolate, while chips distribute more evenly throughout the dough.

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup quick and easy.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, stir together the almond butter, brown sugar, pumpkin puree, vanilla extract, and egg until the mixture is smooth and well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt until evenly mixed.

Step 4: Make the Cookie Dough

Add the dry ingredients to the wet ingredients and stir until a soft dough forms. Fold in the chocolate chips or chocolate chunks, making sure they’re evenly distributed throughout the dough.

Step 5: Add the Marshmallows

Place 2–3 mini marshmallows inside your cookie scoop, then scoop up the cookie dough so the marshmallows sit near the top while remaining tucked into the dough. Arrange the cookie dough portions on the prepared baking sheet, leaving a little space between each one.

Step 6: Top with Extra Chocolate

For an extra chocolatey finish, gently press a few additional chocolate chips or chunks onto the tops of the cookies before baking.

Step 7: Bake

Bake the cookies for 10–12 minutes, or until the edges are lightly set and the centers still look soft. Avoid overbaking to keep the cookies chewy.

Step 8: Cool and Enjoy

Remove the baking sheet from the oven and let the cookies cool for several minutes before serving. Enjoy them warm while the chocolate is melty and the marshmallows are perfectly gooey.

22 Minutes Pumpkin S’mores Cookies Recipe

These Pumpkin S’mores Cookies combine all the cozy flavors of fall with the fun of a classic s’more. Every cookie is filled with rich chocolate, soft marshmallows, and warm pumpkin pie spice, while pumpkin puree keeps them wonderfully tender. They're naturally gluten-free and made with simple pantry staples, making them a delicious treat for autumn baking.

Print Pin

Course: Dessert

Cuisine: American

Keyword: 22 Minutes Pumpkin S’mores Cookies Recipe

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: cookies

Notes

Ingredients

1/2 cup creamy unsweetened almond butter
1/2 cup light brown sugar
1 egg
1/4 cup pumpkin puree
1 tsp. vanilla extract
1/4 packed cup almond flour
2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup vegan mini marshmallows**
1/2 cup semi-sweet chocolate chips or chunks

Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a large mixing bowl, stir together the almond butter, light brown sugar, pumpkin puree, vanilla extract, and egg until the mixture is smooth and fully blended. In a separate bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a uniform dough forms. Fold in the chocolate chips or chocolate chunks.
Place 2–3 mini marshmallows inside your cookie scoop before scooping the dough, positioning them near the top while keeping them nestled into the cookie dough. Arrange the cookie portions on the prepared baking sheet.
If you'd like, press a few extra chocolate chips or chunks onto the tops of the cookies.
Bake for 10–12 minutes, then remove the cookies from the oven. Let them cool on the baking sheet before serving.

Notes

Vegan mini marshmallows are recommended because they hold their shape better during baking. Regular mini marshmallows will melt more completely into the dough as the cookies bake, resulting in a different texture.

Nutrition

Save

1. Can I use regular marshmallows instead of vegan mini marshmallows?

Yes, you can use regular mini marshmallows if that’s what you have on hand. Just keep in mind that they melt more during baking, so you won’t get the same distinct gooey marshmallow pockets. Vegan mini marshmallows hold their shape better and give the cookies that classic s’mores texture.

2. Can I make these cookies with another type of flour?

This recipe works best with almond flour because it keeps the cookies soft, tender, and naturally gluten-free. Swapping it for another flour may change the texture and could require adjustments to the other ingredients.

3. How do I stop the cookies from spreading too much?

The key is to make sure your almond butter isn’t overly runny and to avoid placing the dough on a warm baking sheet. If your kitchen is warm or your dough feels too soft, you can chill it briefly before baking to help the cookies hold their shape.

4. Can I prepare the cookie dough ahead of time?

Yes! You can make the dough ahead and keep it covered in the refrigerator until you’re ready to bake. When you’re ready, simply scoop the dough and bake as directed. This is a great way to have fresh warm cookies whenever a craving hits.

5. How should I store leftover Pumpkin S’mores Cookies?

Store the cookies in an airtight container at room temperature for up to a few days. For the best texture, warm them slightly before serving so the chocolate becomes melty and the marshmallows turn soft and gooey again.