This cookie began as an idea on a rainy October afternoon when I wanted everything the campfire brings but without the smoke. I mixed the cozy warmth of pumpkin puree and pumpkin pie spice with the nostalgic crunch of honey graham crackers, melted milk chocolate, and those irresistible little marshmallows. The result is a cookie that tastes like a campfire memory folded into fall: soft, pillowy centers, lightly crisped edges, and pockets of toasted marshmallow and chocolate that still make me grin every time I bite one.

I first discovered the combination when adapting a simple pumpkin drop cookie to use pantry staples for a last-minute gathering. Guests described them as a cross between a s'more and a pumpkin cookie, and within minutes, two neighbors had asked for the recipe. What makes these special is the balance: not too sweet, plenty of spice, and a satisfying mixture of textures from Teddy Grahams, melty chips, and marshmallows. They travel well, freeze beautifully, and are a guaranteed hit at potlucks and after-school snacks.

Ingredients

• Pumpkin puree: 3/4 cup. Use canned 100% pumpkin (not pumpkin pie filling) for consistent texture and concentrated flavor. Blot excess moisture before using to avoid a loose dough.
• All-purpose flour: 2 3/4 cups plus 2 tablespoons. Spoon and level when measuring for the most accurate volume; this provides structure while keeping the cookies tender.
• Leaveners and spice: 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, 1 teaspoon ground cinnamon. Freshly measured spices give the best aroma.
• Butter and sugars: 1 cup (2 sticks) salted butter at room temperature, 1 cup packed brown sugar and 1/4 cup granulated sugar. Brown sugar adds moisture and that deep molasses note that complements pumpkin.
• Egg and vanilla: 1 large egg and 1 1/2 teaspoons vanilla extract to bind and enrich the dough.
• Mix-ins: 1 cup Honey Teddy Grahams chopped, 1 cup milk chocolate chips, 1 cup mini marshmallows. Use quality milk chocolate chips for smooth pockets of melt; Teddy Grahams add authentic honey graham flavor.

Instructions

Prep the oven and pumpkin: Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Place the 3/4 cup pumpkin puree in a small bowl and blot with a few paper towels to remove excess surface moisture. This helps ensure the dough does not become too wet and sticky during mixing. Combine dry ingredients: In a medium bowl whisk together 2 3/4 cups plus 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, and 1 teaspoon ground cinnamon. Whisking aerates the leaveners and evenly distributes the spices so every bite tastes balanced. Cream butter and sugars: In a large bowl using a hand mixer or stand mixer beat 1 cup softened salted butter with 1 cup packed brown sugar and 1/4 cup granulated sugar for about 2 minutes until combined and slightly fluffy. Scrape the bowl as needed. Proper creaming incorporates air for a lighter bite while the sugars begin to dissolve into the fat. Add pumpkin and egg: Add 1 large egg, 1 1/2 teaspoons vanilla extract, and the blotted 3/4 cup pumpkin puree to the butter mixture. Mix for about one minute until homogenous. The pumpkin adds moisture and a tender crumb; mixing just until combined prevents overworking the dough. Incorporate the dry mix: Add the flour mixture and beat on low until just combined. Scrape down the bowl with a rubber spatula and finish folding by hand if needed. Look for a soft, slightly sticky dough that holds its shape when scooped. Fold in mix-ins: Gently fold in 1 cup chopped Honey Teddy Grahams, 1 cup milk chocolate chips, and 1 cup mini marshmallows until evenly distributed. Fold slowly to avoid crushing the grahams and to keep the marshmallows intact for gooey bits after baking. Scoop and top: Using a large cookie scoop (about 1/4 cup of dough), place mounds onto the prepared baking sheets, spacing about 2 inches apart. Optionally press a few extra Teddy Grahams, marshmallows, and chocolate chips on top of each mound for an inviting presentation that bakes into a pretty finished cookie. Bake and cool: Bake for 13 to 15 minutes or until the tops are a light golden brown and the edges are just set. Remove from the oven and allow cookies to rest on the baking sheet for 10 to 15 minutes to finish setting; then transfer to a cooling rack to cool completely. This rest time helps the centers set while preserving chewiness.

Storage Tips

Once completely cooled, store the cookies in a single layer or separated by parchment in an airtight container to prevent sticking. At room temperature they keep well for up to three days. For longer storage, freeze in a sealed freezer bag or container for up to three months; thaw at room temperature for 30 to 60 minutes before serving. If you prefer softer cookies after refrigeration, warm briefly in a 300 degrees F oven for 4 to 6 minutes to refresh the texture and re-melt chocolates.

Ingredient Substitutions

If you need dairy-free options, swap salted butter for a 1:1 dairy-free spread and use dairy-free chocolate chips. Gluten-free all-purpose flour blend can replace regular flour at a 1:1 ratio — however, use a blend that contains xanthan gum for best structure. If Teddy Grahams are unavailable, substitute crushed honey graham crackers or digestive biscuits. For vegetarian marshmallows, look for vegan marshmallows made without gelatin or omit them and add extra chocolate chips for the same gooey effect.

Serving Suggestions

Serve warm with a dollop of whipped cream or crème fraîche for a decadent touch, or alongside pumpkin spice latte for a themed gathering. For party platters, arrange with mini jars of hot chocolate and spoons so guests can enjoy a cookie dunk. Garnish with a light dusting of cinnamon or a sprinkle of crushed graham cracker for added texture and visual appeal. These cookies also make lovely edible gifts in stacked layers tied with twine.

Cultural Background

This creation is a modern American mashup that blends classic New England campfire s'mores with the pumpkin flavors central to American autumn cuisine. While s'mores date back to early 20th-century scouting traditions, pumpkin-spiced desserts surged in popular culture in the late 20th century. Combining the two captures the nostalgia of outdoor gatherings and the seasonal celebration of the harvest, making these cookies a contemporary comfort food rooted in communal warmth.

Seasonal Adaptations

In the winter, swap pumpkin puree for mashed sweet potato and increase cinnamon slightly for a deeper flavor. In summer, reduce pumpkin spice and add a pinch of citrus zest to brighten the dough. For holiday variations, fold in chopped pecans and a dash of ground cloves or top with crushed peppermint in December for a festive twist. Adjust mix-ins according to seasonally available candies or chocolate varieties.

Meal Prep Tips

For make-ahead convenience, scoop dough into mounds on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen adding 1 to 2 minutes to the bake time. If preparing for a party, bake the day before and reheat briefly in a low oven to revive the marshmallow pockets. Label containers with date and contents when freezing to keep your freezer organized and rotate batches properly.

Success Stories

Readers have told me these cookies have become their go-to for fall bake sales and classroom parties. One reader swapped in dairy-free chocolate for a lactose-intolerant neighbor and reported rave reviews; another used dark chocolate for a more adult flavor and served them with mulled wine. The recurring theme in feedback is that the cookies evoke childhood memories while feeling grown-up enough for holiday entertaining.

These cookies are a celebration of simple ingredients and good company. Whether you bake them for neighbors, bring them to a potluck, or keep a tin in the freezer for unexpected guests, they’re meant to be shared and enjoyed. Give them a try, make them your own, and keep a jar of extra marshmallows on hand — you’ll want to press a few on top every time.