These Pumpkin S’mores Cookies are the easiest and tastiest fall treat you can make! With delicious pumpkin purée, fall spices, and gooey marshmallows, these cookies won’t last long around the house!

Most people associate s’mores with summer, but I think it’s the perfect treat for the holidays. We usually enjoy an outdoor fire when there’s a chill in the air, and I find s’mores to be a warm, comforting treat.

This recipe also happens to be on the healthier side of baked goods, which means more cookies for you and less guilt!

News Flash: I’m not a baker by any means! It’s something I’m usually never confident with, but these cookies are truly simple and fool proof!

So let’s get to it!

What You’ll Need To Make Pumpkin S’mores Cookies

• 1/2 cup creamy natural peanut or almond butter
• 1/2 cup light brown sugar
• 1 egg
• 1/4 cup pumpkin purée
• 2 tsp. vanilla extract
• 1/4 cup almond flour
• 2 tsp. pumpkin pie spice 
• 1/2 tsp. baking soda
• 1/4 tsp.  salt
• 1/2 cup mini marshmallows
• 1/2 cup of semi sweet chocolate chips

How To Make Them

In a bowl, add the first five ingredients and mix well with a wooden spoon or with a mixer. Set bowl to the side and focus on the dry ingredients next.

One thing I learned about baking is that it’s important to sift your dry ingredients before adding them in.

In a separate bowl, sift in the almond flour, pumpkin spice, baking soda, and salt to rid of any clumps.

Add the dry ingredients to the pumpkin mixture a third at a time, and make sure everything is well mixed. Afterwards, gently fold in the chocolate chips, making sure not to overmix, so the chips don’t sink to the bottom.

Preheat your oven to 375 F and line a baking sheet with parchment paper.

Take a cookie or ice cream scoop and add 2-4 mini marshmallows inside. Then, scoop up the cookie batter and drop onto the baking sheet.

This will allow the marshmallows to sit on top and melt perfectly into the cookies.

Bake cookies between 10 to 13 minutes and allow them to cool completely before transferring to a plate or container.

The amount of cookies you make depends on the size of the cookie scoop. I had a large one so I only got about 8 big cookies.

Luckily, you can easily double or even triple the measurements. Just add everything in 1/2 increments!

These Pumpkin S’mores Cookies lasted barely two days in our house and I’m sure they’ll be a huge hit in yours!

Happy Baking,