Pumpkin S’mores Cookie
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Why You’ll Love This Recipe
- Pumpkin S’mores Cookie comes together in less than 15 minutes.
- It’s a single serving size making it the perfect after dinner dessert.
- Is made in the air fryer so no need to turn on the oven.
- If you don’t have an air fryer, this recipe can also be made in the oven.
- As written, this recipe is vegan and gluten free.
- Made with just a handful of simple and healthy ingredients.
- This single serve cookie is secretly healthy.
- Perfectly crispy on the edges, but soft and gooey in the center.
- Check out my traditional single serve chocolate chip cookie!
Ingredients And Substitutions
These are the main ingredients and substitutions for Pumpkin S’mores Cookie. Scroll down to the recipe card for a full list of ingredients and instructions.
Use all natural and runny almond butter where the only ingredient is almonds. Otherwise, you can use any other type of nut or seed butter. Most nut butters with palm oil will make the cookie have a different texture, but it will still work.
Maple syrup is a great unrefined sugar that I love using in my recipes, you can also use agave or honey.
A touch of vanilla extract adds a lovely flavor to any baked good.
Use pumpkin puree and not pumpkin pie filling.
Pumpkin pie spice is going to really bring out those pumpkin flavorings, however cinnamon will suffice.
I use a gluten free flour blend such as bobs red mill or king Arthur. If not gluten free, you can sub for all purpose flour.
Almond flour gives the cookie a nice texture all while keeping it gluten free.
Baking powder is going to help this cookie rise and have a fluffy texture, be sure to use certified gluten free baking powder if gluten sensitive.
You can’t have a s’mores cookie without graham cracker, chocolate chips and marshmallows. Make sure you are using all gluten free and vegan ingredients to keep this cookie 100% vegan and gluten free.
How To Make
ONE: Start by combing the wet ingredients together in a medium bowl. Then, add in the dry ingredients and mix with a spatula until a firm but sticky dough is formed.
TWO: Fold in the crushed graham cracker, chocolate chips and marshmallows last. Mold the dough into a cookie and place it on a small sheet of parchment paper. Using the palm of your hand, gently press down and flatten the cookie. Option to add more graham cracker, chocolate chips and marshmallows on top before air frying.
THREE: Air fryer at 350F for 8-10 minutes. Let cookie sit on the counter for 5 minutes to fully continue cooking in the center and firm up. Enjoy!!
Tips And Tricks
Combine the wet ingredients first before adding in the dry ingredients.
The dough should be firm but slightly sticky.
Let cookie cool on the counter for at least 5 minutes otherwise it will fall apart. Letting it cool allows it to continue to cook in the center and firm up.
Add more toppings on top of the cookie before air frying.
How To Serve And Store
Serve this pumpkin s’mores cookie with a glass of milk, tea or cup of coffee.
Store it in an airtight container such as a plastic baggie, stasher bag or an air tight container on the counter and enjoy without 2-3 days.
Taste And Texture
This pumpkin s’mores cookie is perfectly sweet, fudgey and delicious.
You have chunks of caramelized marshmallows and melted chocolate in each bite. The texture is crispy on the edges but soft and gooey in the center.
Frequently Asked Questions
I have not tested this recipe with any other flours, however, my best judgement is that oat flour is a suitable substitute.
You can use a thicker almond butter, however the cookie texture may differ slightly.
No, these are different ingredients and aren’t interchangeable.
Other Recipes You May Like
- Single Serve Chocolate Chip Cookie
- S’mores Single Serve Cookie
- S’mores Skillet/Dip
- Ice Cube Tray S’mores Fudge
- Vegan and Gluten Free Chocolate Chip Cookies
If you make these Pumpkin S’mores Cookie, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!