Gooey Pumpkin S’mores Cookie Cake
Add Preferred SourcePumpkin, chocolate, graham crackers, and marshmallows—what’s not to love? This gooey Pumpkin S’mores Cookie Cake brings together the cozy flavors of fall with the nostalgic sweetness of campfire s’mores, all baked into a single, irresistible dessert. Whether you’re a fan of traditional s’mores or looking to mix up your usual cookie routine, this cake is perfect for bringing a taste of fall to your table.
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I love this cookie cake recipe. It’s so easy to throw together, only 15 minutes of prep time, and then it’s over to the oven to work its magic. It’s a must-make fall recipe that’s perfect for the holidays and a real crowd-pleaser. Perfect for potlucks and tailgating, and the kids love to help make it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin S’mores Cookie Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love how easy this cake is to make, just follow my directions below and you’ll soon be enjoying a slice.
Prep the Pan and Preheat the Oven
First things first, get your oven going by preheating it to 350°F (180°C).
Line a 9-inch pie pan with parchment paper. This makes lifting your cookie cake out a breeze later on.
Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and white sugar together until it’s light and fluffy.
This step is key for that chewy, gooey cookie cake texture we’re aiming for.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
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∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Mix in the Pumpkin and Wet Ingredients
Add the pumpkin puree, vanilla extract, and egg to your butter and sugar mixture.
Give it another good mix until everything’s nicely combined. Want to give your cookie cake a pop of color? Go ahead and add a few drops of orange food coloring if you like!
Combine the Dry Ingredients
In a separate bowl, stir together the flour, baking soda, cinnamon, and salt.
Slowly add this dry mixture to your wet ingredients, a little at a time, and mix until you’ve got a smooth dough.
Fold in the Chocolate, Marshmallows, and Graham Crackers
Now comes the fun part—gently fold in the chocolate chips, mini marshmallows, and broken-up graham crackers.
Make sure they’re evenly spread out so every bite is packed with s’mores goodness.
Spread the Dough and Bake
Spread the dough evenly in your prepared pan. If you’re feeling extra, top it off with some more chocolate chips, marshmallows, and graham cracker bits.
Pop it into the oven for 20-25 minutes, until the edges are golden brown and the marshmallows on top are perfectly toasty.
Cool and Serve
Once baked, let the cookie cake cool in the pan for about 20 minutes. Lift it out using the parchment paper, slice it up, and enjoy every gooey, pumpkin-spiced bite.
Ingredients
- 2 sticks unsalted butter softened
- ¾ cup brown sugar
- ¼ cup sugar
- ½ cup canned pumpkin puree
- 1 egg
- 2 teaspoons vanilla extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup chocolate chips
- ½ cup mini marshmallows
- 6-7 graham crackers broken into small bits
- Orange food coloring optional
Instructions
- Preheat your oven to 350°F (180°C) and line a 9-inch pie pan with parchment paper, then set it aside for later.
- In a large bowl, use a hand mixer to beat the softened butter, brown sugar, and sugar together until the mixture becomes light and fluffy.2 sticks unsalted butter, ¾ cup brown sugar, ¼ cup sugar
- Next, add the canned pumpkin puree, vanilla extract, and egg into the butter-sugar mixture. Beat again until everything is well combined. If you'd like to add orange food coloring, now is the time to mix in a few drops until you achieve the color you want.½ cup canned pumpkin puree, 1 egg, 2 teaspoons vanilla extract, Orange food coloring
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon, stirring until they're evenly mixed. Gradually add this dry mixture to the wet ingredients, about ½ cup at a time, and continue mixing until you form a soft dough.2 ¼ cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt
- Once the dough is ready, fold in the chocolate chips, mini marshmallows, and graham cracker bits. Use a silicone spoon to ensure everything is evenly distributed throughout the dough.½ cup chocolate chips, ½ cup mini marshmallows, 6-7 graham crackers
- Spread the dough evenly into the prepared pie pan. If you want to, you can top the dough with extra chocolate chips, marshmallows, and graham crackers for added texture and flavor.
- Place the pan in the oven and bake for 20-25 minutes. You'll know it's done when the edges are golden brown and the marshmallows on top have a nice toasted look. Let the cookie cake cool in the pan for about 20 minutes, then lift it out using the parchment paper.
- Slice it up and enjoy!
Notes
- Use Soft Butter: Room temperature butter is best for creaming with sugar. It gives you that light, fluffy texture you want.
- Keep It Simple: Canned pumpkin puree is perfect for this recipe. It’s quick, easy, and gives a consistent texture.
- Crunchy or Soft: If you like a crispier edge, bake the cake for an extra 2-3 minutes. It’ll still stay soft and gooey in the center.
- Perfect Marshmallow Melt: Mini marshmallows melt just right—don’t swap them out for regular ones or you’ll miss out on that gooey goodness.
- Mix Evenly: When folding in your mix-ins, make sure they’re evenly distributed so you don’t end up with a big marshmallow or chocolate chunk in just one spot.
- Check for Doneness: The edges should be golden brown, but don’t worry if the center is a little soft. It’ll firm up as it cools.
- For Cleaner Slices: Let your cake cool completely before slicing to get those nice, clean cuts.
- Add Color: Orange food coloring is optional but fun for fall! Just add a few drops until you get the shade you want.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
While the cookie cake is pretty straightforward to make, here are some extra tips to make sure yours turns out perfect.
- Use Soft Butter: Room temperature butter is best for creaming with sugar. It gives you that light, fluffy texture you want.
- Keep It Simple: Canned pumpkin puree is perfect for this recipe. It’s quick, easy, and gives a consistent texture.
- Crunchy or Soft: If you like a crispier edge, bake the cake for an extra 2-3 minutes. It’ll still stay soft and gooey in the center.
- Perfect Marshmallow Melt: Mini marshmallows melt just right—don’t swap them out for regular ones or you’ll miss out on that gooey goodness.
- Mix Evenly: When folding in your mix-ins, make sure they’re evenly distributed so you don’t end up with a big marshmallow or chocolate chunk in just one spot.
- Check for Doneness: The edges should be golden brown, but don’t worry if the center is a little soft. It’ll firm up as it cools.
- For Cleaner Slices: Let your cake cool completely before slicing to get those nice, clean cuts.
- Add Color: Orange food coloring is optional but fun for fall! Just add a few drops until you get the shade you want.
How to Store Leftover Pumpkin S’mores Cookie Cake
Store your leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, pop it in the fridge for up to 5 days.
Freezing this cake isn’t recommended since the marshmallows might harden and ruin the texture.
Our Top 3 Money-Saving Tips for This Recipe
- Homemade Pumpkin Puree: If you’ve got fresh pumpkins, save a bit by making your own puree. Just be sure to drain it well to avoid adding too much moisture to the dough.
- Use What You Have: No chocolate chips on hand? Break up leftover chocolate bars or use any candy you’ve got lying around!
- Bulk Buys: Buy marshmallows and graham crackers in bulk—they’re cheaper that way and you can use them for other recipes, too.
What to Serve With Pumpkin S’mores Cookie Cake
This cake is amazing on its own, but if you want to take it up a notch, serve it with a scoop of vanilla ice cream or drizzle some warm caramel sauce over the top.
A cozy cup of hot cocoa or a pumpkin spice latte would also make a perfect pairing.
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