As summer comes to an end, the crisp autumn air settles in, and the leaves begin to change, there’s one flavour that defines the season: pumpkin. It’s that one ingredient that seems to find its way into every recipe as soon as the season changes and it’s welcomed with open arms, or rather, an open mouth. When thinking of the perfect fall cookie, I couldn’t help but pair pumpkin with the nostalgic comfort of s’mores making these tasty Pumpkin S’mores Cookies.

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These plant-based Pumpkin S’mores Cookies are truly the perfect fall treat. You have the warm and festive flavour of pumpkin, the gooey sweetness of marshmallows, and the decadent chocolate taste everyone loves in a cookie. These cookies are perfectly soft, chewy, and have a dreamy balance of all the s’mores flavours that you love. And, they are vegan and gluten-free!

Pumpkin S’mores Cookies: The Perfect Fall Dessert

A New Spin on Tradition: We all love the classic chocolate chip cookie, the taste of a summer s’more, but this version brings the flavours into fall with the addition of pumpkin. It’s like having two seasonal desserts in one!

Perfect for Cozy Nights: Picture this: you’re wrapped in a soft blanket, the leaves are rustling outside, and you’ve got a plate of pumpkin s’mores cookies. These cookies are ideal for slow fall evenings, offering a sweet bite of seasonal bliss.

A Treat for Fall Gatherings: These cookies are ideal for fall get-togethers too! Whether you’re sitting around a bonfire, attending a potluck, or just enjoying a cozy night in with friends and family. They’re easy to transport, fun to share, and even better to eat! Plus, they bring a fun and festive touch to any dessert table.

What You Need to Make These Pumpkin S’mores Cookies

To get these cookies in this adorable pumpkin shape I used these festive, silicone molds. I found my mold at the local Home Sense here, they seem to be in abundance as soon as the end of summer approaches. While I can’t find exact replicas of mine, these two (Option 1, and Option 2) are pretty similar.

If you don’t have a mould, you can either use a muffin tin or just place them on a cookie sheet, making sure to spread them out. You may have to put in some extra elbow work to reshape them when they come out of the oven.

How To Make These Pumpkin S’mores Cookies VEGAN

Non-Dairy Milk: Use any plant-based milk you’d like. I use oat milk because I always have that on hand.

Non-Dairy Butter: I used vegan margarine, but you can use vegan butter too. Just make sure it’s room temp.

Vegan Chocolate Chips: Enjoy Life is my favourite go-to brand for vegan chocolate chips.

Vegan Marshmallows: I like to use Dandies and for this recipe, you will cut the marshmallow in half.

Now that we know what ingredients are needed to make these Pumpkin S’mores Cookies vegan, let’s learn how to make them!

Then we’ll go over some tips and tricks I came across when developing this recipe to ensure that your batch is baked to perfection.

Making Vegan Pumpkin S’mores Cookies

I love these cookies because they are easy to make, made with simple ingredients (including the plant-based swaps) and certainly get you in the fall spirit.

Gather Your Ingredients

Let’s get started! Grab the following ingredients, prep the countertop and let’s get baking. You’ll need:

Brown sugar
Vegan margarine or butter (room temp)
Pumpkin puree
Non-dairy milk
Vanilla extract
Gluten-free flour
Baking powder
Baking soda
Salt
Vegan chocolate chips
Vegan marshmallows

Now, for the most part, these cookies are made like any ol’ other cookie recipe. The only difference is that these are STUFFED cookies, so it just involves some extra layers. But I’ll walk you through that!

The Process of Making Pumpkin S’mores Cookies

Step 1: Preheat oven to 350F. Grab a large mixing bowl and add the room-temperature butter along with the brown sugar, mixing it together until it becomes creamy. Then add your wet ingredients to the bowl: pumpkin, non-dairy milk and vanilla, whisking until combined.

Step 2: In a medium mixing bowl, add your dry ingredients: flour, baking powder, baking soda and salt, and whisk until combined.

Step 3: Add the bowl of dry ingredients to the bowl with the wet ingredients, adding only a little at a time. Gently combine but be careful not to overmix. Once mixed, fold in the chocolate chips.

Recommended – place dough in the freezer for 10 minutes or chill overnight in the fridge.

Step 4: Lightly spray the silicone molds, or muffin tin, with oil. Next, add 1-2 tablespoons of dough to the bottom of the mold and gently spread it until it covers the surface.

Step 5: Grab a marshmallow, and use scissors to cut it in half. Gently flatten the marshmallow with your hand and place it on top of the dough. Next, add 1-2 tablespoons of more dough and gently spread it over the marshmallow until concealed.

Step 6: Place the cookies in the oven and bake for 23-25 minutes, until golden. Once you remove them from the oven, gently pat down the puffed cookie tops with a spatula. They will continue to cook/firm up as they cool.

Once cookies have cooled, place them in a fully sealed container at room temperature for up to 5 days or store them in the fridge for 1-2 weeks.

Pumpkin S’mores Cookies – Baked to Perfection

In my recipe-testing journey for these cookies, I made a few different batches—trial and error, if you will. Let’s just say the people in my close circle were happy to keep testing batches, and I’m grateful for their feedback. Here are my tips to help ensure you get the perfect batch of Pumpkin S’mores Cookies.

Tips & Tricks:

Use Soft Butter: This helps cookies to have that super chewy texture. Leave your butter out to get soft, and then combine it with the brown sugar.

Chill the Dough: Chill your dough overnight, or leave it in the freezer for 10 minutes. Allowing your dough to cool reduces spreading, and hydrates the flour in the dough so that the cookie becomes more chewy than cakey.

Reshape: When your cookies come out of the oven, it may look like they exploded. Don’t panic! In the same way that marshmallows expand when exposed to heat over a fire, they do the same in the oven. As soon as you remove your cookies from the oven, you’ll want to take a spatula and either gently press down the cookie back into the mold or if you have them on a cookie sheet, use the edge of the spatula to reshape your cookies back into circles.

(This step is time-sensitive. You must reshape the cookies while they are still warm in the oven. )

Doughy: It is ok if your cookies still look a little doughy. Cookies will continue to cook once you remove them from the oven.

Gluten-Free: Just use gluten-free flour and you’re good to go.

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Final Thoughts:

Pumpkin s’mores cookies are the ultimate fall dessert that combines the flavours of the season with the nostalgia of a classic campfire treat. They’re sure to be a hit with kids and adults alike, making them perfect for any autumn occasion. So grab your ingredients, cozy up in your kitchen, and bake a batch of these warm, gooey cookies for the ultimate fall indulgence!

Does baking get you in the festive fall spirit? I hope you add this to your to-make list this season. Share your favourite combinations and tips in the comments below!

I hope you enjoy this recipe for my Pumpkin S’mores Cookies! If you make them, please leave a comment below (it helps others to find the recipe). As always, please feel free to share your creations with me! Be sure to tag me on Instagram or Pinterest so that I can see your yummy treats!