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Pumpkin Spice Chocolate Chip Cookies (+ Cookie S’mores Option)

Pumpkin Spice Chocolate Chip Cookies are topped with optional toasted marshmallows for the perfect summer-meets-fall dessert. The cookies are also delicious on their own!

I was compensated by Campfire® Marshmallows for my time in developing this recipe and post. All opinions are my own. I love that these marshmallows are allergy-friendly.

Three pumpkin spice chocolate chip cookies topped with toasted marshmallows, next to a glass of milk. Chocolate chips are scattered around the cookies.

Creating This Recipe for Pumpkin Puree Cookies

It’s fall, so we’ve been full swing baking up pumpkin spice flavored treats the last couple of weeks. One of my favorites this time of year is Pumpkin Spice Chocolate Chip Cookies. I love the pairing of pumpkin, cinnamon, pumpkin pie spic, and dark chocolate together.

Another one of our fall favorites things is to make s’mores. You might normally think of s’mores and roasting marshmallows as a summer activity, but a few years ago our street became pretty active with having block parties and impromptu s’mores roasting get togethers during the fall — easily one of my favorite memories and activities while we lived there!

It was one of those activities that made it easy for me to start socializing and getting to know people again after all of the stress and change of going through a divorce. I felt like there was always something going on outside, especially when I was alone during the weekends my kids were gone, when I needed to get out of the house and enjoy some adult interaction.

I started laughing and having a lot more fun again — many of those times it was around a fire pit on a neighbor’s driveway or back deck with a s’mores roaster in my hand.

Close up view of pumpkin puree cookies topped with toasted marshmallows, next to plain cookies and a glass of milk.

I remember one Saturday evening on someone’s driveway with a fire pit, graham crackers, chocolate bars, and lots and lots of marshmallows.

We hung out outside chatting, staying warm by the fire, stuffing our faces with freshly made S’mores and sipping hot chocolate  and cider until it the fire was dying and it was too cold to be outside. Them, I discovered at a pretty late hour that Logan had mistakenly closed our garage while all the doors in the house were locked.

My two kids ended up spending the night with friends across the street because it was already so late. A locksmith eventually came since the garage door code never worked and not a single window or door was unlocked.

One of my neighbors, Caroline, even climbed up a ladder to check the second story windows on the off chance that one of the kids left a window unlocked. We had no such luck!

Kevin, being the handy single neighbor friend that he was, installed a new garage door code panel the following week so I’d never have to worry about getting locked out of my house again. He didn’t just install the garage door code panel, because when removing the old until he found it was never painted underneath.

Then, he proceeded to sand the whole frame of my garage door opening, repaint it, and install the code panel…all so it would look right.

It’s a night we still laugh about. Some of my favorite memories happened on that street. And as excited as I am about our new house — we close on Halloween! — I’m uncertain and a little nervous that we won’t make the same great connections with neighbors and form fun, new traditions with the people we’ll live near.

Overhead view of pumpkin puree cookie dough balls in a bowl, next to a bag of marshmallows.

Even though we’ve only moved about 5 minutes away, I am missing these impromptu fall get togethers. We still see our friends and old neighbors periodically, but it is pretty different when you aren’t living right across the street anymore.

You no longer naturally congregate with the rest of the adults out front after dinner while the kids play. It has to become more deliberate when you get together, and it sometimes isn’t always as easy to plan and schedule as it is when you live in such close proximity.

Between my love of all things pumpkin, missing the dynamics of our old neighborhood street, and feeling a little disconnected from my friends over there, I decided to make some pumpkin spice chocolate chip cookies topped with toasted marshmallows — combining two things that I love so much this time of year.

I tweaked this Dark Chocolate Chip Pumpkin Cookie just a tad, adding some extra pumpkin spice flavors and extra chocolate so the cookies would be really chocolate-y just like s’mores.

Then, I roasted these adorable pumpkin shaped HallowMallows from Campfire® Marshmallows and pressed them on top of the freshly baked cookies.

How cute are these pumpkin-shaped marshmallows? I didn’t think anything was more perfect to use for a Pumpkin Chocolate Chip Cookie S’more than a pumpkin-shaped marshmallow!

Overhead view of raw cookie dough balls on a baking sheet.

Pumpkin Spice Chocolate Chip Cookies Ingredients

This recipe makes perfectly soft and chewy pumpkin chocolate chip cookies. You can enjoy them as is, or add the toasted marshmallows on top for a s’mores effect.

Here’s what you’ll need to make the cookies:

  • All-purpose flour
  • Cinnamon
  • Pumpkin pie spice
  • Baking powder and baking soda
  • Salt
  • Pure pumpkin puree
  • Granulated sugar
  • Brown sugar
  • Egg
  • Butter
  • Vanilla
  • Chocolate chips
  • HallowMallows from Campfire® Marshmallows (optional but highly recommended)

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Three pumpkin spice chocolate chip cookies topped with toasted marshmallows, next to a glass of milk. Chocolate chips are scattered around the cookies.

How to Make Pumpkin Spice Chocolate Chip Cookies

This are incredibly easy pumpkin chocolate chip cookies to make. I’ve given an overview of the instructions below, but keep scrolling for the full recipe card.

  1. Using a wire whisk, stir together the dry ingredients until they are evenly incorporated. Set aside.
  2. In another mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, egg, vanilla, and softened butter.
  3. Add the dry ingredients and the chocolate chips to the wet ingredients.
  4. Cover the bowl containing the prepared cookie dough with plastic wrap and chill for 1 -2 hours, until it begins to firm up.
  5. Once chilled, drop the cookie dough onto parchment paper-lined baking sheet.
  6. Bake the cookies at 350 degrees F for 10 – 15 minutes. Remove from the oven, and let cool until they are warm to the touch.
  7. Meanwhile, roast the marshmallows to your desired gooeyness and brownness. Place the roasted marshmallows on top of the pumpkin chocolate chip cookies.

Can the Cookies Be Made in Advance?

Yes, the pumpkin spice chocolate chip cookies can be baked in advance. They’re best within the first 24 hours of making them, but they’ll last up to five days in an airtight container at room temperature.

I recommend waiting to toast the marshmallows (if using) until you’re ready to serve the cookies. Toasted marshmallows are best eaten immediately as they tend to become rubbery as they cool.

Can Cookies Be Frozen?

Yes! The pumpkin puree cookies can be frozen without the toasted marshmallows on top. They’ll last up to three months in a freezer bag.

Note that the raw cookie dough can also be frozen for three months. Here’s a full tutorial on how to freeze cookie dough.

Three pumpkin spice chocolate chip cookies topped with toasted marshmallows, next to a glass of milk. Chocolate chips are scattered around the cookies.

Tips for the Best Pumpkin Chocolate Chip Cookies

  • If you can’t find pumpkin marshmallows, you can definitely use traditional white marshmallows instead!
  • For classic pumpkin spice chocolate chip cookies, simply omit the toasted marshmallows on top.
  • Note that this recipe calls for pure pumpkin puree, not pumpkin pie filling. Read the labels carefully!

More Easy Pumpkin Desserts:

This Pumpkin Pudding recipe is the perfect way to celebrate fall! It is easy to prepare, super creamy, and full of all your favorite fall spices. What isn’t to love about this recipe?

Pumpkin Cookie Bars are a kid favorite. They’re perfect for fall with hints of pumpkin spice flavors.

For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting!

This recipe for Pumpkin Pie with Pecan Topping is our family’s tried and true pumpkin pie recipe that makes it onto the menu year after year.

These Layered Pumpkin Cheesecake Jars are so good and so easy! They feature yummy layers of gingersnap crust and no-bake pumpkin cheesecake filling.

Be sure to check out these 25 Pumpkin Recipes to Try this Fall. So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.

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Pumpkin Chocolate Chip Cookie Smores

Pumpkin Chocolate Chip Cookie Smores

Yield: 2 dozen cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Pumpkin Chocolate Chip Cookie Smores combine two of our family's fall favorites - pumpkin cookies and roasted marshmallows for a tasty Halloween treat!

Ingredients

  • 2 1/2 cups flour
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 2 1/2 cups dark chocolate chips
  • 12 HallowMallows from Campfire® Marshmallows, sliced in half

Instructions

  1. In a medium-sized mixing bowl, combine the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Using a wire whisk, stir the dry ingredients well until they are evenly incorporated. Set aside while you prepare the wet ingredients.
  2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, egg, vanilla, and softened butter. Using a hand mixer fitted with the manufacturer's beaters, mix the ingredients over medium speed until well incorporated and evenly combined, making sure to scrape the sides of the bowl periodically with a rubber spatula.
  3. Turn the hand mixer off and scrape the excess ingredients off of the beaters and put them back in the bowl. Add the dry ingredients and the chocolate chips. Stir with a wooden spoon until well combined, making sure to scrape the sides and evenly mix without over mixing. Cover the bowl containing the prepared cookie dough with plastic wrap and chill for 1 -2 hours, until it begins to firm up.
  4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  5. Drop cookie dough on the prepared baking sheet, approximately 2 tablespoons per cookie, spread 2 inches apart from each other. This will take multiple cookie sheets and baking periods if you choose to bake all the cookies at once.
  6. Bake the cookies at 350 degrees for 10 - 15 minutes. Remove from the oven, and let cool until they are warm to the touch.
  7. Meanwhile, roast the marshmallows to your desired gooeyness and brownness. I like them golden brown, gooey and with a bit of char on them.
  8. Place the roasted marshmallows on top of the pumpkin chocolate chip cookies. Serve.

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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 226Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 156mgCarbohydrates 32gFiber 2gSugar 20gProtein 3g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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