Gluten-Free Pumpkin S’mores Cookies: Fall’s Campfire Treat

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Fall baking just got a delicious upgrade that will make your kitchen smell like a cozy campfire paradise. These gluten-free pumpkin s’mores cookies are the ultimate comfort food mashup.

Here autumn’s beloved pumpkin spice meets the nostalgic joy of sticky marshmallows and melting chocolate chips. Every golden-brown cookie starts with a buttery graham cracker base.

This buttery crackles softly under your teeth. The pumpkin-spiced dough bakes into pillowy perfection, creating the ideal canvas for pockets of stretchy marshmallow.

This creates bubble and toast to caramelized perfection. Rich chocolate chunks melt into glossy pools that contrast beautifully with the cookie’s warm orange hue.

The aroma alone will transport you to October nights by the fire, but the taste? That’s pure magic that bridges the gap between summer camp memories and fall harvest celebrations in one extraordinary bite.

Why This Recipe Stands Out

• Perfect texture balance: Combines soft, cake-like pumpkin cookies with crunchy graham crackers and gooey marshmallows.
• Gluten-free friendly: Uses a carefully balanced flour blend that creates tender, never gritty cookies.
• No chilling required: Cookie dough can be assembled and baked immediately for instant gratification.
• Seasonal versatility: Works beautifully with fresh pumpkin puree or canned for year-round enjoyment.
• Visual appeal: Golden-orange cookies with melted chocolate and puffed marshmallows create Instagram-worthy treats.
• Crowd-pleaser: Appeals to both gluten-free and traditional cookie lovers alike.

Ingredients You’ll Need

For the Pumpkin Cookie Base:

• 2 cups gluten-free flour blend (with xanthan gum)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/2 cup melted butter, cooled slightly
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

For the S’mores Components:

• 12 graham cracker squares
• 1 cup mini marshmallows
• 1 cup milk chocolate chips
• 1/2 cup chopped milk chocolate bar

Tools to Use

• Large mixing bowl
• Medium mixing bowl
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Rubber spatula
• Cookie scoop or tablespoon
• Rimmed baking sheets
• Parchment paper
• Wire cooling racks

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How to Make Pumpkin S’mores Cookies

Preparing the Base

Step-1: Preheat your oven to 325°F. Line two large baking sheets with parchment paper.

Step-2: In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step-3: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth and well combined.

Step-4: Add the pumpkin puree, egg, and vanilla extract to the butter mixture.

Beat with an electric mixer on medium speed for 2 minutes until creamy and lightened in color.

Step-5: Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined. Don’t overmix.

Assembly Process

Step-6: Place graham cracker squares on the prepared baking sheets, spacing them about 2 inches apart.

Step-7: Top each graham cracker with 2-3 mini marshmallows and a sprinkle of chocolate chips.

Step-8: Using a cookie scoop or large spoon, portion about 3 tablespoons of cookie dough over each graham cracker.

Gently spread the dough to mostly cover the graham cracker while leaving some edges visible.

Step-9: Press additional chocolate chips and mini marshmallows into the top of each cookie.

Baking Instructions

Step-10: Bake for 12-14 minutes, or until the cookie edges are set and lightly golden. The centers should still appear slightly soft.

Step-11: Remove from the oven and immediately press additional chocolate pieces into any areas where the chocolate has melted completely.

Step-12: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step-13: Serve warm for the ultimate gooey experience, or let cool completely for firmer cookies.

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Nutritional Information

Per Cookie (Makes 12 servings):

• Calories: 285
• Protein: 4g
• Fat: 11g
• Carbohydrates: 45g
• Sodium: 220mg
• Fiber: 2g
• Sugar: 28g

Tips for Success

• Use room temperature ingredients: This ensures even mixing and prevents lumpy cookie dough.
• Don’t overbake: Cookies continue cooking on the hot pan after removal from the oven.
• Press marshmallows gently: This prevents them from rolling off during baking.
• Choose quality chocolate: Use real milk chocolate rather than chocolate-flavored chips for better melting.
• Tear marshmallows: Slightly torn mini marshmallows create more interesting gooey pockets than whole ones.
• Cool slightly before serving: This allows the marshmallow to set just enough for easier handling.
• Store properly: Keep in an airtight container with parchment between layers to prevent sticking.

Common Mistakes to Avoid

• Using cold butter: This creates lumpy cookie dough that won’t spread evenly.
• Overmixing the dough: This develops gluten alternatives too much, creating tough cookies.
• Skipping parchment paper: Graham crackers will stick to the pan without proper lining.
• Overcrowding the pan: Cookies need space for the marshmallows to puff and spread.
• Using too much dough: This creates thick, cake-like cookies instead of chewy ones.
• Ignoring cooling time: Hot cookies are too fragile to move and marshmallows will be molten.
• Storing while warm: This creates condensation that makes graham crackers soggy.

Creative Serving Ideas

• Ice cream sandwiches: Use cooled cookies to sandwich vanilla or cinnamon ice cream.
• S’mores bar setup: Serve alongside additional graham crackers and chocolate for DIY assembly.
• Crumbled topping: Break up cookies to top fall-themed parfaits or yogurt bowls.
• Gift presentation: Package individually in cellophane bags tied with autumn ribbon.
• Warm dessert: Serve slightly reheated with a scoop of pumpkin ice cream.
• Coffee pairing: Serve alongside spiced lattes or hot chocolate for the ultimate fall experience.
• Picnic perfect: Pack in sturdy containers for outdoor fall gatherings and bonfire parties.

Frequently Asked Questions

Can I make these cookies dairy-free?

Yes, substitute the butter with vegan butter and use dairy-free chocolate chips. The texture will be nearly identical to the original recipe.

How long do these cookies stay fresh?

Store in an airtight container for up to 5 days at room temperature. The graham crackers may soften slightly over time but the flavor remains delicious.

Can I freeze the cookie dough?

Absolutely! Freeze assembled cookies on baking sheets, then transfer to freezer bags. Bake directly from frozen, adding 2-3 extra minutes to baking time.

What’s the best gluten-free flour to use?

A quality all-purpose gluten-free blend with xanthan gum works best. King Arthur, Bob’s Red Mill, or Cup4Cup all produce excellent results.

Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree it until very smooth. Fresh pumpkin may contain more water, so you might need to add an extra tablespoon of flour.

Why do my cookies spread too much?

This usually happens when the butter is too warm or the dough is overmixed. Let melted butter cool completely before mixing, and combine ingredients just until incorporated.

Can I make these without graham crackers?

While graham crackers provide the signature s’mores base, you can make regular pumpkin cookies with chocolate and marshmallows mixed directly into the dough instead.