Pumpkin S'mores Cookie Cake

Name: Pumpkin S'mores Cookie Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 c. unsalted butter (softened (2 sticks)); 3/4 c. brown sugar; 1/4 c. sugar; 1/2 c. canned pumpkin puree; 1 egg; 2 tsp. vanilla extract; 2 1/4 c. all-purpose flour; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. salt; 1/2 c. chocolate chips; 1/2 c. mini marshmallows; 6-7 graham crackers (broken into small bits); Orange food coloring (optional)

Hey, y'all! If you’re looking for a fun and festive dessert, this Pumpkin S’mores Cookie Cake is just what you need. It’s got all the flavors of fall with a s’mores twist—rich pumpkin, warm spices, gooey marshmallows, and crunchy graham crackers, all baked into a giant, chewy cookie cake. Perfect for any autumn gathering or just a sweet treat at home.

This recipe is super simple to put together and doesn’t require any special tools—just your basic mixing bowls and a pie pan. The base is a soft, pumpkin-flavored cookie dough that’s loaded with chocolate chips, marshmallows, and graham crackers. The pumpkin puree adds moisture and a subtle flavor, while the spices give it that classic fall taste we all love.

1 c. unsalted butter, softened (2 sticks)
¾ c. brown sugar
¼ c. sugar
½ c. canned pumpkin puree
1 egg
2 tsp. vanilla extract
2 ¼ c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
½ c. chocolate chips
½ c. mini marshmallows
6-7 graham crackers, broken into small bits
Orange food coloring, optional

One of the best things about this cookie cake is the texture. The edges get nice and crispy, while the center stays soft and chewy. The marshmallows melt and get a little toasty on top, adding that perfect s’mores touch. And if you want to make it extra special, you can even add a few extra marshmallows and chocolate chips on top before baking.

Preheat your oven to 350°F and line a 9-inch pie pan with parchment paper. Set it aside.
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using a hand mixer until the mixture becomes light and fluffy.
Add the pumpkin puree, vanilla extract, and egg to the butter mixture. Beat again until everything is well combined. If you want to add orange food coloring, this is the time to do it—just add a few drops until you reach your desired color.
In a separate medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, mixing until a wet dough forms.
Gently fold in the chocolate chips, mini marshmallows, and graham cracker bits using a silicone spatula. Mix until everything is evenly distributed and not clumped together.
Transfer the dough to the prepared pie pan and spread it out evenly. For an extra touch, you can sprinkle additional chocolate chips, mini marshmallows, and graham cracker bits on top before baking.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the marshmallows have a nice golden color.
Once baked, let the cookie cake cool in the pan for about 20 minutes. Then, use the parchment paper to lift the cookie cake out of the pan. Slice, serve, and enjoy!

Pro Tips For Making This Recipe

If you prefer a thicker, chewier cookie cake, chill the dough in the refrigerator for about 30 minutes before baking. This helps prevent the dough from spreading too much.
For the best flavor, make sure your cinnamon and other spices are fresh. Spices lose their potency over time, so using fresh ones will give your cookie cake a richer flavor.
To avoid extra crispy edges, make sure the marshmallows are evenly distributed throughout the dough and not just on the edges.
Let the cookie cake cool for at least 20 minutes before slicing. This helps it set and makes it easier to cut clean slices.
Feel free to get creative with the toppings! You can add more chocolate, nuts, or even a drizzle of caramel sauce once the cookie cake is out of the oven.

Frequently Asked Questions

Can I use canned pumpkin pie mix instead of pumpkin puree?

No, it’s best to use plain canned pumpkin puree. Pumpkin pie mix has added sugars and spices that could throw off the balance of the recipe.

How do I store leftovers?

Store any leftover cookie cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.

What if I don’t have a 9 inch pie pan?

You can use an 8x8 inch square baking dish instead. The cookie cake might be a little thicker, so you may need to adjust the baking time slightly.

How do I know when the cookie cake is done?

The cookie cake is done when the edges are golden brown, and the center is set. It should feel firm but still slightly soft to the touch.

Other Cookies You'll Love

This Pumpkin S’mores Cookie Cake is great for serving at parties, but it’s also a fun dessert to make with the family. It’s easy, delicious, and has that wow factor when you pull it out of the oven. Whether you’re a pumpkin lover or just a fan of s’mores, this cookie cake is sure to be a hit. Give it a try, and enjoy the flavors of fall in every bite!