Pumpkin Spice S’mores Cookie Cake Recipe for Fall

The summer heat is in full swing, but once school starts, you know that pumpkin season is on it’s way! As the crisp autumn air settles in and leaves begin to blanket the ground, there’s nothing quite like a cozy, comforting dessert to celebrate the season. Enter the Pumpkin Spice S’mores Cookie Cake – a scrumptious mashup that combines everything we love about fall and s’mores into one delectable treat.

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Imagine a soft, chewy cookie cake infused with the warm, favorite fall flavors of pumpkin pie spice. Now, take that delicious base and layer it with gooey chocolate chunks, crunchy graham cracker pieces, and melted marshmallows. Each bite is comforting, rich, and just a little bit indulgent.

Here’s why this cookie cake is a must-make this fall:

1. Pumpkin Spice Perfection: The pumpkin spice brings all the classic fall flavors together – cinnamon, nutmeg, and cloves – making your kitchen smell like a harvest festival.
2. S’mores Bliss: The combination of graham crackers, chocolate, and gooey marshmallow creates a s’mores experience that’s warm and gooey in every slice. It’s like camping by the fire without ever leaving your kitchen.
3. Easy to Make: This cookie cake is surprisingly simple to prepare. Mix up your dough, fold in the s’mores ingredients, and bake. It’s perfect for busy fall weekends or a quick, sweet fix after a day of pumpkin patch fun.
4. Customizable Delight: Feel free to tweak the recipe to suit your taste. Add a sprinkle of sea salt on top of each cookie for a sweet-savory twist or drizzle with a little caramel sauce for extra decadence. You can also add extra marshmallows on top of the cookies.

What is the difference between a cookie and a cookie cake?

A cookie cake is simply when you cook all of the  cookie batter at the same time, in one pan, rather than portion it out each individual cookie dough ball and make cookies. The taste should be the same, but the texture might be different due to longer cooking times. The cakey cookie is a favorite of kids and adults alike. The pieces are like large cookies, and who doesn’t love that?

Can you make pumpkin s’mores cookie cake gluten free?

Yes, just swap all purpose flour for a gluten free 1 to 1 flour blend and grab some gluten free graham crackers, too.

What can you serve with this amazing cookie cake?

 A scoop of vanilla ice cream is always a winner, but you could also serve a pumpkin spice latte. Also, top with whipped cream, chocolate ganache, or buttercream icing!

Gather your loved ones, brew a pot of cider, and enjoy this incredible fall treat together. Eating this cookie cake together is one of the best things about fall! Happy baking, and may your autumn be as sweet and cozy as this Pumpkin Spice S’mores Cookie Cake! 

Don’t miss my air fryer pumpkin spice s’mores cookies!

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Pumpkin Spice S'mores Cookie Cake

Yield: serves 8-10

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This Pumpkin Spice S’mores Cookie Cake combines two delicious fall flavors. The Pumpkin Spice flavored cookie with hints of Chocolate chips, Mini marshmallows and Graham crackers is just amazing. This is the perfect recipe to cozy up on the couch with and enjoy.

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Ingredients

• 2 sticks of unsalted butter, softened
• 3/4 cup of brown sugar
• 1/4 cup of white sugar
• 1/2 cup of canned pumpkin puree
• 1 egg
• 2 tsp vanilla extract
• 2 1/4 cups of all purpose flour
• 1 tsp of baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp of salt
• 1/2 cup of chocolate chips
• 1/2 cup of mini marshmallows
• 6-7 graham crackers, broken into small bits

Instructions

1. Preheat the oven to 350° and line a 9 inch pie pan with parchment paper or cooking spray and set aside.
2. Add the softened butter, brown sugar and sugar to a medium bowl and beat using a mixer till it becomes fluffy.
3. Add the pumpkin, vanilla and the egg and beat once again till everything is mixed together.
4. In a large mixing bowl add the flour, baking soda, salt and pumpkin pie spice and lightly stir until everything is mixed together.
5. Add the dry ingredients to the wet ingredients 1/2 cup at a time and beat until a wet dough forms.
6. Add in the chocolate chips, marshmallows and graham cracker bits, using a silicone spoon fold and mix together the dough until everything is really spread out and not clumped together.
7. Add the dough to the pie pan and spread out evenly.
8. Optional: top with extra chocolate chips, marshmallows and graham crackers before putting in the oven.
9. Bake in the oven for about 20-25 minutes, the edges should be golden brown and the marshmallows should be a nice golden brown as well.
10. Once done let cool for 20 minutes, then lift the parchment paper up to get the cookie cake out the pan, then slice, serve and enjoy!
    

Notes

Store in an airtight container on the counter for 3-4 days.
Dont have mini marshmallows? Cut a large marshmallow!
Top with whipped cream or icing if you’d like.
Swap milk chocolate for dark chocolate chips.

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• 
  BOSCH MUM6N10UC Universal Plus Stand Mixer, 800 watt, 6.5-Quarts

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 271mgCarbohydrates: 51gFiber: 2gSugar: 26gProtein: 4g

The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.

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