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Pumpkin S’mores Cookie Cake is a soft and chewy fall dessert loaded with pumpkin, gooey marshmallows, chocolate, and crunchy graham crackers. The perfect dessert for pumpkin season.
For more pumpkin recipes, check out our Homemade Pumpkin Spice Latte and these delicious Pumpkin Spice Magic Cookie Bars.
Pumpkin S’mores Cookie Cake
There are so many things to love about fall baking, but pumpkin and s’mores might just be the perfect combination. This Pumpkin S’mores Cookie Cake recipe starts with a soft pumpkin cookie base and adds all the classic flavors of s’mores – graham crackers, melted chocolate, and gooey marshmallows.
And because everything is baked in one pan, you get all the deliciousness of homemade cookies without having to scoop and bake multiple batches.
The edges bake up slightly crisp while the center stays soft and chewy. Then, the marshmallows and chocolate on top get warm and melty, making every slice extra delicious.
Why You’ll Love This Pumpkin S’mores Cookie Cake
- Easy to make – No rolling or scooping required. Why bake pumpkin cookies when you can make one big cookie cake?!
- Simple ingredients – Made with ingredients that are easy to find at your local groery store.
- Packed with fall flavor – Pumpkin and warm spices make every bite taste like fall.
- Perfect for sharing – Slice this chewy cookie cake like a pizza and serve it at parties, potlucks, or family gatherings.
- Crowd-pleaser – It’s basically a giant pumpkin cookie topped with s’mores – what’s not to love?
Ingredients Needed to Make Pumpkin S’mores Cookie Cake
- Unsalted butter – Creates a rich and chewy cookie base.
- Brown sugar – Helps keep the cookies soft and chewy.
- Sugar – Adds sweetness and helps create the perfect soft and chewy texture.
- Pumpkin puree – Make sure you’re using 100% pure pumpkin and not pumpkin pie filling.
- Egg – One large egg is needed to bind the dough together and keep the cookies light and fluffy.
- Vanilla extract – Adds extra flavor to the cookie dough.
- Flour – The base of our pumpkin cookie dough.
- Baking soda – Helps the cookies rise evenly and bake up soft and fluffy.
- Pumpkin pie spice – Brings cozy, fall spice to every bite.
- Salt – Balances the sweetness and enhances all the warm flavors.
- Milk Chocolate chips – Adds the perfect pop of melty, rich chocolate in every cookie.
- Mini marshmallows – These become soft, gooey, and lightly toasted as the cookie cake finishes baking.
- Graham crackers – Broken into pieces so you get graham cracker goodness in every bite
How to Make This Easy Pumpkin S’more Cookie Cake
Here’s a quick overview with step-by-step photos to guide you. Scroll down to the recipe card for full ingredients and detailed instructions.
Prepare the pan – Preheat your oven and line a 9-inch pie pan with parchment paper. Set aside. Add the butter, brown sugar, and granulated sugar to a large bowl. Beat with a hand mixer until light and fluffy.
Add the wet ingredients – Add the pumpkin, vanilla extract, and egg to butter mixture and mix until well combined. If desired, add a few drops of orange food coloring and mix, adding more until you reach your desired shade of orange.
Combine the dry ingredients – In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually add the flour mixture to the wet ingredients, about 1/2 cup at a time, mixing until a soft dough forms.
Add the s’mores ingredients – Gently fold in 3/4 of the chocolate chips, marshmallows, and graham cracker pieces, reserving the rest for the top.
Fill the pan – Transfer the cookie dough to the prepared pan and spread it into an even layer. Sprinkle the extra marshmallows, chocolate chips, and graham cracker bits over the top.
Bake – Bake until the edges of the cookie cake are a nice golden brown and the marshmallows on top are lightly toasted.
Cool and serve – Let the cookie cake cool in the pan for 20 minutes. Use the parchment paper to carefully lift it from the pan. Slice, serve, and enjoy!
How to Store Pumpkin Cookie Cake
Store leftover Pumpkin S’mores Cookie Cake in an airtight container at room temperature for up to 2–3 days.
You can also store in the fridge for up to 5 days, but the cookie cake will become firmer when chilled. Let it come to room temperature or warm individual slices before serving.
Tips for Making the Best Pumpkin S’mores Cookies
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the texture and flavor of the recipe.
- Don’t over bake the cookie cake. The center should still look slightly soft when you add the marshmallow topping. It will continue to set as it cools.
- Save some toppings for the top. Extra chocolate chips, graham cracker pieces, and marshmallows make the finished cookie cake look even more delicious.
- Serve it warm. While this cookie cake is delicious at room temperature, warming individual slices for a few seconds makes the chocolate and marshmallows extra gooey. Serve with a scoop of vanilla ice cream for an extra sweet and delicious fall treat!
Frequently Asked Questions
Can I Make This Ahead of Time? Yes! You can bake the pumpkin cookie cake a day ahead and store it covered at room temperature. To serve, warm individual slices in the microwave for about 10–15 seconds before serving. This helps soften the marshmallows and melt the chocolate again.
Can I Use Regular-Sized Marshmallows? Absolutely! If you don’t have mini marshmallows, cut large marshmallows into smaller pieces and scatter them over the cookie cake.
What Chocolate Is Best for S’mores Cookie Cake? Milk chocolate will give this dessert the most traditional s’mores flavor. Semi-sweet chocolate chips are a great option if you prefer a little less sweetness. You can also chop up Hershey bars instead of using chocolate chips.
More Delicious Pumpkin Recipes
- Chocolate Chip Pumpkin Cookies
- Pumpkin Cake with Cream Cheese Icing
- Pumpkin Dump Cake
- Pumpkin Oatmeal Cookies
Pumpkin S’mores Cookie Cake
Ingredients
- 2 sticks unsalted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/2 cup canned pumpkin puree
- 1 egg
- 2 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup mini marshmallows
- 6-7 graham crackers (broken into small bits)
Instructions
- Preheat the oven to 350° and line a 9 inch pie pan with parchment paper and set aside.
- Add the butter, brown sugar and sugar to a large bowl and beat using a hand mixer till it becomes fluffy.2 sticks unsalted butter, 3/4 cup brown sugar, 1/4 cup sugar
- Add the pumpkin, vanilla and the egg and beat once again till everything is mixed together.1/2 cup canned pumpkin puree, 2 teaspoon vanilla extract, 1 egg
- In a medium sized bowl add the flour, baking soda, salt and pumpkin pie spice and lightly stir until everything is mixed together.2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon pumpkin pie spice
- Add the dry ingredients to the wet ingredients 1/2 cup at a time and beat until a wet dough forms.
- Add in the chocolate chips, marshmallows and graham cracker bits, using a silicone spoon fold and mix together the dough until everything is really spread out and not clumped together.1/2 cup chocolate chips, 1/2 cup mini marshmallows, 6-7 graham crackers
- Add the dough to the pie pan and spread out evenly. This step is optional but you can top with extra chocolate chips, marshmallows and graham crackers before putting in the oven.
- Bake in the oven for about 20-25 minutes, the edges should be golden brown and the marshmallows should be a nice golden brown as well.
- Let cool for 20 minutes, then lift the parchment paper up to get the cookie cake out the pan. Slice, serve and enjoy!