Pumpkin S’mores Cookies
A gluten-free twist on the classic fall treat
Introduction
Pumpkin s’mores cookies bring together the magic of gooey marshmallows, rich chocolate chips, and spiced pumpkin for the perfect fall baked goods aesthetic. Thin, crispy edges meet chewy, melty centers ideal for fall movie nights, Halloween baking, or cozy autumn gatherings.
Prep Time: 10 min
Cook Time: 12 min
Total Time: 22 min
Ingredients
- ½ cup creamy unsweetened almond butter
- ½ cup light brown sugar (or coconut sugar)
- 1 egg
- ¼ cup pumpkin puree
- 1 tsp vanilla extract
- ¼ cup almond flour
- 2 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan mini marshmallows (recommended)
- ½ cup semi-sweet chocolate chips or chunks
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix wet ingredients: almond butter, sugar, pumpkin puree, vanilla, and egg.
- In another bowl, whisk dry ingredients: almond flour, pumpkin pie spice, baking soda, and salt.
- Combine wet and dry ingredients until fully mixed. Gently fold in chocolate chips.
- Place 2–3 mini marshmallows into your cookie scoop, then add the dough so marshmallows sit slightly on top. Scoop onto the baking sheet.
- Optional: sprinkle extra chocolate chips on each cookie for a bakery-style finish.
- Bake 10–12 minutes until golden brown. Let cool slightly before enjoying warm, gooey bites!
Helpful Cooking Tips
- Use vegan mini marshmallows for the best texture they hold shape while baking.
- Regular marshmallows work but melt more into the dough, giving a different look.
- Reheat day-old cookies in the microwave for a few seconds to bring back gooey marshmallow goodness.
Pro Tips
- Almond butter helps create the thin, chewy cookie texture avoid subbing unless necessary.
- Store cooled cookies in an airtight container; best enjoyed within 2 days.
- Double the recipe for fall parties or bake ahead for Halloween dessert spreads.
Nutrition Info (per cookie, approx.)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 150 | 4g | 18g | 7g | 2g | 12g |
Disclaimer: Nutrition facts are estimated and may vary based on exact ingredients and preparation.
Pumpkin s’mores cookies are the perfect marriage of fall spice and gooey marshmallow charm. Whether for Halloween baking aesthetic, fall snacks, or a cozy autumn night in, these cookies deliver seasonal magic in every bite.

Pumpkin S’mores Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
- Diet: Gluten-Free
Description
A gluten-free twist on the classic fall treat, bringing together gooey marshmallows, rich chocolate chips, and spiced pumpkin for perfect autumn cookies.
Ingredients
- ½ cup creamy unsweetened almond butter
- ½ cup light brown sugar (or coconut sugar)
- 1 egg
- ¼ cup pumpkin puree
- 1 tsp vanilla extract
- ¼ cup almond flour
- 2 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan mini marshmallows (recommended)
- ½ cup semi-sweet chocolate chips or chunks
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix wet ingredients: almond butter, sugar, pumpkin puree, vanilla, and egg.
- In another bowl, whisk dry ingredients: almond flour, pumpkin pie spice, baking soda, and salt.
- Combine wet and dry ingredients until fully mixed. Gently fold in chocolate chips.
- Place 2–3 mini marshmallows into your cookie scoop, then add the dough so marshmallows sit slightly on top. Scoop onto the baking sheet.
- Optional: sprinkle extra chocolate chips on each cookie for a bakery-style finish.
- Bake 10–12 minutes until golden brown. Let cool slightly before enjoying warm, gooey bites!
Notes
Use vegan mini marshmallows for the best texture. Store cooled cookies in an airtight container; best enjoyed within 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American