Halloween Pumpkin S’mores Cookies That Melt Like Campfire Magic (But Spook Your Taste Buds First)

You know what’s actually scary? Boring cookies. These are not that.

Imagine a gooey s’more slammed into a plush pumpkin spice cookie and then toasted till the marshmallow sings—now we’re talking. These Halloween Pumpkin S’mores Cookies pull off that trick where people swear you catered, even though your oven did 90% of the work. They’re crispy at the edges, soft in the middle, and unapologetically extra.

If fall had a mixtape, this would be track one.

Why This Recipe Works

• Pumpkin + brown butter = flavor depth. Pumpkin keeps the crumb tender, while brown butter adds nutty, caramel notes that make the cookies taste like they went to pastry school.
• Chilled dough that holds its shape. A short chill keeps the cookies from spreading into sad pancakes and makes room for a gooey marshmallow center.
• Graham and chocolate inside.

  Crushed graham crackers bring texture, and chopped chocolate melts into pockets of lava. You’re basically building a campfire in a cookie.

• Marshmallow cap + quick broil. Finishing under heat caramelizes the top like a mini crème brûlée moment.

  It’s the drama these cookies deserve.

What You’ll Need (Ingredients)

• 1 cup (225 g) unsalted butter, browned and cooled to room temp
• 1 cup (200 g) light brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 1 large egg yolk
• 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling), blotted of excess moisture
• 2 tsp vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt
• 2 tsp pumpkin pie spice (or 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves)
• 1 cup (90 g) graham cracker crumbs (about 8 full sheets, crushed)
• 1 1/4 cups (210 g) chopped semi-sweet chocolate or chips
• 12–16 large marshmallows, halved crosswise
• Optional: flaky sea salt, extra graham crumbs for topping, Halloween sprinkles (live a little)

The Method – Instructions

1. Brown the butter. Melt butter in a light-colored saucepan over medium heat. Stir until foam subsides and milk solids turn amber and smell nutty, 5–7 minutes. Transfer to a bowl, scrape in the browned bits, and cool 15–20 minutes until just warm, not hot.
2. Blot the pumpkin. Spread pumpkin puree on paper towels and press gently to remove excess water.

   This keeps the dough from getting cakey.

3. Mix the wet. In a large bowl, whisk brown butter, brown sugar, and granulated sugar until glossy. Whisk in egg yolk, vanilla, and blotted pumpkin until smooth.
4. Combine dry. In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir in graham cracker crumbs.
5. Bring it together. Fold dry ingredients into wet with a spatula until just combined.

   Stir in chopped chocolate. The dough will be thick—perfect.

6. Chill. Cover and refrigerate 30–45 minutes. This step equals better flavor and shape, FYI.
7. Preheat. Set oven to 350°F (175°C).

   Line two baking sheets with parchment.

8. Portion. Scoop 2-tablespoon mounds (about 40–45 g each). Roll into balls and arrange 2 inches apart. Flatten slightly with your palm.
9. Bake round one. Bake 9–10 minutes until edges are set but centers look puffed and soft.
10. Marshmallow moment. Remove trays.

    Press a marshmallow half, cut side down, onto each cookie. Return to oven 2–3 minutes until marshmallows are glossy and starting to melt.

11. Optional torch/broil. For caramelized tops, switch to broil on low for 20–40 seconds or use a kitchen torch. Watch like a hawk—marshmallows go from golden to “campfire oops” fast.
12. Finish. Sprinkle flaky salt and extra graham crumbs while warm.

    Cool 10 minutes on the tray, then move to a rack. They’ll firm up but stay soft.

How to Store

• Room temperature: Airtight container up to 3 days. Separate layers with parchment so marshmallows don’t glue themselves to everything you own.
• Fridge: Up to 5 days for maximum chew.

  Warm 10–15 seconds in the microwave to re-melt the chocolate.

• Freeze baked: Freeze on a sheet pan, then bag for up to 2 months. Thaw at room temp and toast the marshmallow top with a torch to revive the drama.
• Freeze dough: Scoop, chill, and freeze dough balls up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes before the marshmallow step.

Why This is Good for You

• Pumpkin brings beta-carotene, which the body converts to vitamin A for vision and immune support.

  No, it doesn’t cancel the chocolate—nice try—but it helps.

• Brown butter satisfaction factor means you eat one great cookie, not five mediocre ones. Quality over quantity, IMO.
• Spices like cinnamon and ginger offer antioxidant perks and cozy flavor without extra sugar.

What Not to Do

• Don’t skip blotting the pumpkin. Waterlogged pumpkin = cakey, puffy cookies that taste like muffins in disguise.
• Don’t add marshmallows too early. They’ll vanish into sugar puddles and weld to your pan. Timing is key.
• Don’t overbake before the marshmallow step. Slightly underdone centers ensure gooey perfection after the final bake/torch.
• Don’t skimp on the chill. Warm dough spreads and loses that thick, chewy edge-to-soft-center ratio.

Alternatives

• Gluten-free: Use a 1:1 gluten-free flour blend and certified GF graham crackers.

  Add 1 tablespoon milk if dough feels dry.

• Dairy-free: Brown a quality plant butter and use dairy-free chocolate. Marshmallows are often dairy-free, but check labels (also check for gelatin if that’s a concern).
• Less sweet: Reduce granulated sugar by 2 tablespoons and use 70% dark chocolate. Flavor still smacks.
• Stuffed version: Wrap chilled dough around a mini marshmallow and a chocolate square.

  Bake as directed and skip the top marshmallow for a hidden s’mores core.

• Spice swap: Add 1/2 teaspoon espresso powder for depth, or a pinch of cardamom for a sophisticated twist.
• No torch? Top with marshmallow fluff after baking and briefly broil. Keep the door cracked and your eyes glued to it.

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling has sugar and spices already, which will throw off sweetness and texture.

Use plain puree and season it yourself like the boss you are.

My dough is too sticky—help?

Chill it another 15–20 minutes, and lightly oil your hands when scooping. If it’s still lava, fold in 1–2 tablespoons more flour, just until it’s scoopable.

Do I need to brown the butter?

Technically no, but you’ll miss that toasty, nutty backdrop that makes these cookies taste expensive. Brown butter is the upgrade that pays dividends.

How do I avoid marshmallows burning under the broiler?

Use the lowest rack and broil on low.

Rotate the pan halfway through those 20–40 seconds. Stand there and watch—this is a hands-on moment, not a “check Instagram” moment.

Can I make them smaller?

Yes, scoop 1 tablespoon portions and bake 7–8 minutes before the marshmallow step. Use mini marshmallows or cut large ones into quarters.

What chocolate works best?

Semi-sweet or dark (55–70%) chopped from a bar melts into beautiful puddles.

Chips are fine, but bars give those shiny, dramatic pools everyone loves.

My Take

These cookies are the fun-sized Halloween candy of the baking world—except they actually satisfy. The pumpkin keeps them plush, the graham adds crunch, and the marshmallow brings theater. They’re easy enough for a weeknight and flashy enough for a party plate.

Make a batch, stash a few in the freezer, and thank yourself later when a sugar craving sneaks up like a ghost with great timing.