Pumpkin s’mores cookies are the perfect answer to that “what’s something fun and comforting I can bake today?” feeling that always seems to hit when sweater weather rolls in. They’re gooey, chocolatey, warm, and gluten-free—basically, autumn wrapped up in one bite-sized miracle. If your sweet tooth and your love for fall flavors had a baby, this would be it.

These cookies are a mash-up of seasonal favorites: marshmallow pumpkin cookies meet campfire s’mores and fall cookie recipe dreams. And the best part? No fancy tools, no long prep time, and no flour (hello, gluten-free cookies lovers!). Whether you’re baking for a girls’ night, a family treat, or just to make your kitchen smell like happiness, these cookies have your back.

Why You’ll Love These Pumpkin S’mores Cookies

Cozy fall flavors that bring instant comfort
Naturally gluten-free with almond flour and almond butter
No chill time, no hassle—ready in under 25 minutes
Marshmallow pockets that toast up into gooey magic

Ingredients You’ll Need

120 g creamy unsweetened almond butter
110 g light brown sugar
1 large egg
60 g pumpkin puree
1 tsp (5 ml) vanilla extract
30 g almond flour
2 tsp (4 g) pumpkin pie spice
1/2 tsp (2.5 g) baking soda
1/4 tsp (1.5 g) salt
60 g vegan mini marshmallows
90 g semi-sweet chocolate chips or chunks

How to Make Pumpkin S’mores Cookies

Preheat and Prep: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients: In a large bowl, combine almond butter, brown sugar, pumpkin puree, vanilla, and egg. Stir until smooth.
Combine Dry Ingredients: In a separate bowl, whisk almond flour, pumpkin pie spice, baking soda, and salt. Gradually mix into the wet ingredients.

Add the Fun Stuff: Fold in the chocolate chips.
Assemble: Press 2-3 mini marshmallows into each cookie scoop, then cover with dough. Place dough balls on the baking sheet and top with extra chocolate if desired.
Bake: Pop them in the oven for 10-12 minutes, until lightly golden and just set.

Cool: Let the cookies cool right on the baking sheet so those marshmallow centers can settle.

Baking Tips & Tricks

If the dough feels sticky, lightly oil your hands or a cookie scoop.
Use vegan mini marshmallows for a completely dairy-free option—they hold up surprisingly well in the oven.

Want those bakery-style puddles of chocolate? Use chopped chocolate chunks instead of chips.
Don’t skip the cooling time. Seriously. Those molten marshmallows need a moment to chill or you’ll have a sticky situation on your hands—literally.

A Little Kitchen Story

This recipe was born one rainy October afternoon when my kids asked for cookies and s’mores. Normally I’d say, “Pick one,” but that day I said, “Why not both?” We mixed, we mashed, we marshmallow-ed, and lo and behold—Pumpkin S’mores Cookies were born. Now it’s a staple during fall weekends, and I swear the smell alone gets everyone out of their rooms faster than a group text.

Perfect Pairings: What to Serve with Pumpkin S’mores Cookies

These cookies are dreamy on their own, but here are a few cozy companions:

A hot mug of chai tea or spiced apple cider
Vanilla ice cream (because warm cookie + cold scoop = bliss)

For brunch? Stack a couple beside your pumpkin spice latte
Wrap them up in wax paper and add to fall-themed gift baskets

How to Store Your Cookies

Let cookies cool completely before storing. Then:

Room Temp: Keep in an airtight container for up to 3 days.

Fridge: Store up to a week—just let them come to room temp before eating.
Freezer: Freeze dough balls or baked cookies in a zip-top bag for up to 2 months. To reheat, pop a cookie in the microwave for 10-15 seconds to revive the gooey magic.

Pumpkin S’mores Cookies FAQs

Can I substitute almond butter?

Yes! Cashew or sunflower seed butter works well if you need a nut-free option.

Are these truly gluten-free cookies?

Absolutely—no wheat, just almond flour and love.

Can I make these vegan?

They’re already halfway there! Use a flax egg instead of a regular egg and double-check that your chocolate chips and marshmallows are vegan.

My marshmallows melted into the dough! Help?

Try pressing them in just before baking or adding a few extra on top after 5 minutes in the oven.

Final Thoughts on These Pumpkin S’mores Cookies

These pumpkin s’mores cookies check all the boxes: quick, indulgent, gluten-free, and filled with fall charm. They come together in a snap but taste like something you spent all afternoon perfecting. Whether you need a little pick-me-up or you’re just here for the cozy vibes, this fall cookie recipe is sure to warm both your heart and your taste buds. So go ahead, preheat that oven—deliciousness awaits.

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