Pumpkin s’mores cookies

  • Post category:Recipes

Fall and pumkins are my favorites (Yes, I’m one of those!). I always try to cook as many apple, pumkin and squash dishes as possible during this season since it doesn’t last very long. I don’t have a sweet tooth and I avoid baking deserts because I know I won’t eat them!!! But pumkin deserts are usually less sweet which makes it ok for me. I found this receipe last week while I was looking for some ideas of food to cook over the campfire. I obviously modified it but loved the original idea. If you worry that it won’t be sweet enough, you can easily add more chocolate and/or marshmallows to make it sweeter.  Hope you enjoy our family’s new fall classic as much as us.

Pumkin s'mores cookies

Print Recipe Pin Recipe
Prep Time 15 mins
Servings 12 cookies


  • 1 Egg
  • 1/2 cup Peanut butter (can be replaced by almond butter)
  • 1/2 cup Brown sugar (can be replaced with coconut sugar)
  • 1/4 cup Canned pumkin puree (homemade can be too liquid)
  • 1 tsp. Pure vanilla
  • 1/4 cup Gluten free flour (can be substituted with almond flour BUT you'll get more of a soft cookie)
  • 2 tsp. Pumkin pie spice
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Salt
  • 1/2 cup Semi-sweet chocolate chips


  • 1 tsp. Semi-sweet chocolate chips
  • 3-4 Mini marshmallows

Pumkin pie spice

  • 3 Tbs. Cinnamon
  • 2 tsp. Ground ginger
  • 2 tsp. Nutmeg
  • 1 1/2 tsp. Ground allspice
  • 1 1/2 tsp. Ground cloves


  • Preheat the oven at 375F.
  • Mix the peanut butter, egg, vanilla, pumkin puree and brown sugar together until smooth.
  • Add the flour, baking soda, salt and pumkin spice to the wet ingredients.
  • Add the chocolate and stir until all mixed together.
  • Use a table spoon to scoop the dough on a baking sheet, using parchment paper.
  • Sprinkle some more chocolate chips on top and add 3-4 marshmallows on top of the cookie dough.
  • Cook for 10-12 minutes. Let cool before eating and enjoy!