Pumpkin Spice S’mores Skillet Cookie Recipe – Best Easy Fall Dessert

The scent of pumpkin spice drifting from the oven is all it takes for my whole family to gather in the kitchen—no questions asked. The first time I whipped up this Pumpkin Spice S’mores Skillet Cookie, we were in the middle of a chilly October night, bundled up and craving something sweet, gooey, and a little nostalgic. Let’s face it: there’s just something magical about the combo of toasted marshmallows, melty chocolate, and that warm pumpkin flavor, all nestled in a golden, chewy cookie crust.

I grew up making classic s’mores by the campfire, but as soon as sweater weather rolls in, my cravings shift to everything pumpkin spice. So, I thought—why not mash up those two favorites? After a few rounds of recipe testing (and, let’s be honest, lots of taste-testing), this skillet cookie became my go-to for fall gatherings, cozy nights in, and even Friendsgiving dessert tables. Whether you’re a pumpkin spice fan or just love a good skillet cookie, this recipe brings the taste of autumn straight to your table.

What I love most about this pumpkin spice s’mores skillet cookie is how it’s both ridiculously easy and impressive. You don’t need any fancy skills or hard-to-find ingredients, and it’s a total hit with kids, adults, picky eaters—everyone, honestly. As someone who’s baked more cookies than I can count (and burned a few along the way), I can promise that this recipe has been tested, tweaked, and perfected for simple success. So, if you’re hunting for the ultimate fall dessert that’ll wow your crew and deliver all the cozy feels, this pumpkin spice s’mores skillet cookie is your answer.

Why You’ll Love This Pumpkin Spice S’mores Skillet Cookie

• Quick & Easy: This skillet cookie comes together in under 40 minutes—no chilling dough, no rolling, no fuss. Perfect for those last-minute dessert cravings or when you need something sweet ASAP.
• Simple Ingredients: Everything you need is probably already in your pantry. No weird specialty items or hard-to-pronounce spices here—just classic baking staples and a bit of pumpkin puree.
• Perfect for Cozy Gatherings: There’s nothing like serving this straight from the skillet, still warm and gooey, with everyone grabbing a spoon. It’s ideal for fall parties, holiday get-togethers, or just a lazy Sunday afternoon treat.
• Crowd-Pleaser: Kids, teens, adults—everyone will be fighting for a scoop (trust me, I’ve witnessed it). The combination of pumpkin spice, melted chocolate, and toasted marshmallows is downright irresistible.
• Unbelievably Delicious: The texture is where this skillet cookie really shines—crisp edges, a gooey center, and pockets of melted chocolate and marshmallow in every bite. It’s fall comfort food at its finest.

What sets my pumpkin spice s’mores skillet cookie apart? I use a perfectly balanced blend of pumpkin pie spice (not just cinnamon!) and dark brown sugar for deeper, richer flavor. The dough is soft but sturdy enough to hold s’mores toppings without getting soggy. And, here’s my secret: a quick broil at the end gives those marshmallows that iconic campfire toast. It’s like a warm hug for your taste buds.

I’ve made this recipe dozens of times—sometimes swapping in white chocolate chips, other times adding a sprinkle of flaky sea salt on top—and it never disappoints. It’s the kind of dessert that makes people pause, savor, and maybe even argue over the last spoonful. If you need something cozy, nostalgic, and a little over-the-top (in the best way), this pumpkin spice s’mores skillet cookie is what you’ve been looking for.

What Ingredients You Will Need

This pumpkin spice s’mores skillet cookie is proof that simple, familiar ingredients can make something unforgettable. Here’s what you’ll need—and yes, plenty of these are pantry basics.

• For the Cookie Dough:
  • Unsalted Butter, softened (1/2 cup / 113g) – gives the cookie its rich, tender texture.
  • Dark Brown Sugar (1/2 cup / 100g) – adds depth and a slight caramel note; light brown sugar works in a pinch.
  • Granulated Sugar (1/4 cup / 50g) – helps with crisp edges.
  • Pumpkin Puree (1/3 cup / 80g) – use pure pumpkin, not pumpkin pie filling; this keeps the cookie moist and brings the fall vibes.
  • Large Egg Yolk (1) – just the yolk for extra richness (no whole egg needed since pumpkin adds moisture).
  • Vanilla Extract (2 teaspoons / 10ml) – rounds out the flavors.
  • All-Purpose Flour (1 1/4 cup / 155g) – standard flour gives the best texture; swap with a 1:1 gluten-free blend if needed.
  • Baking Soda (1/2 teaspoon / 2g) – for lift.
  • Salt (1/4 teaspoon / 1g) – essential to balance sweetness.
  • Pumpkin Pie Spice (1 1/2 teaspoons / 4g) – use a store blend or mix cinnamon, ginger, nutmeg, and cloves at home.
• For the S’mores Topping:
  • Milk Chocolate Bars (4 oz / 113g) – classic Hershey’s or your favorite brand, broken into pieces; chocolate chips work too.
  • Mini Marshmallows (1 1/2 cups / 75g) – or chop large ones if that’s what you have.
  • Graham Crackers (3 sheets, crumbled) – for that essential s’mores crunch.

Ingredient Tips:

• Use room temperature butter—cold butter won’t cream properly and melted butter makes the dough greasy.
• I’ve tried this with both homemade and canned pumpkin puree; both work, but homemade has a bit more earthiness.
• If you prefer a less sweet cookie, use semi-sweet chocolate instead of milk chocolate.
• For a gluten-free version, I recommend King Arthur Measure for Measure flour—no one can tell the difference, honestly.
• Dairy-free? Use vegan butter and Enjoy Life chocolate chunks. The marshmallows are usually dairy-free, but double-check the label.

If you want to get fancy, swap the graham crackers for gingersnaps or sprinkle a pinch of cinnamon sugar on top before baking. Don’t be afraid to make it your own!

Equipment Needed

• 10-inch Cast Iron Skillet – my favorite for even baking and that crispy edge; a similar-sized oven-safe skillet or baking dish works, but cast iron gives the best results.
• Hand Mixer or Stand Mixer – makes creaming butter and sugar easier, but you can totally use a sturdy whisk and elbow grease.
• Mixing Bowls – at least two: one for wet and one for dry ingredients.
• Measuring Cups and Spoons – accuracy matters for cookie texture.
• Rubber Spatula – helps scrape every last bit of dough from the bowl (and is great for spreading the dough in the skillet).
• Oven Mitts – cast iron gets seriously hot, so protect your hands.
• Wire Rack – for cooling, although we usually dig in while it’s still warm.

Equipment Tips: If you don’t have a cast iron skillet, a heavy-duty cake pan (9-inch round) works in a pinch. I’ve tried it in a glass pie dish, too—just add an extra 2-3 minutes to the bake time. Keep your cast iron seasoned and avoid soaking it in water—just a quick scrub and a little oil keeps it happy. For budget-friendly options, Lodge makes great cast iron skillets that last forever. And remember, that spatula will be your best friend for getting under those gooey marshmallow bits!

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Place your 10-inch cast iron skillet on the stove over low heat for a minute—just to warm it slightly. Lightly butter the skillet (or spray with nonstick spray) to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, beat together 1/2 cup (113g) softened unsalted butter, 1/2 cup (100g) dark brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy—about 2 minutes with a mixer, or 4 minutes by hand. The mixture should look pale and a bit airy.
3. Add Wet Ingredients: Mix in 1/3 cup (80g) pumpkin puree, 1 large egg yolk, and 2 teaspoons (10ml) vanilla extract. Beat until smooth and fully combined. Don’t worry if the mixture looks a little curdled—pumpkin does that sometimes.
4. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/4 cups (155g) all-purpose flour, 1/2 teaspoon (2g) baking soda, 1/4 teaspoon (1g) salt, and 1 1/2 teaspoons (4g) pumpkin pie spice. Make sure the spices are evenly dispersed so every bite is flavorful.
5. Mix It All Together: Gradually add the dry mixture to the wet ingredients. Stir with a spatula or on low speed until just combined—don’t overmix or the cookie will turn out tough. The dough will be thick and slightly sticky (that’s exactly what you want).
6. Spread in Skillet: Transfer the dough into your prepared skillet. Use your spatula or clean hands to press it into an even layer, all the way to the edges. It won’t spread much during baking, so shape it now.
7. Add the S’mores Magic: Scatter 4 oz (113g) milk chocolate pieces and 1 1/2 cups (75g) mini marshmallows evenly over the dough. Press them in lightly so they stick. Crumble up 3 sheets of graham crackers and sprinkle them on top.
8. Bake: Bake in the center of the oven for 22-26 minutes, until the edges are golden and the center looks just set (it should still jiggle a little—the residual heat will finish the job). If you like extra-gooey centers, err on the shorter bake time. For crisper edges, go a minute or two longer.
9. Broil for Toasty Marshmallows: Switch the oven to broil for 1-2 minutes to toast the marshmallows. Watch closely—marshmallows can go from golden to charred in seconds! You want them puffy and just browned.
10. Cool Slightly and Serve: Let the skillet cookie cool for 10-15 minutes. This helps it set up just enough so you can scoop without it totally falling apart. Serve warm, straight from the skillet, with spoons or topped with a scoop of vanilla ice cream if you’re feeling extra.

Prep Notes: If your butter is too cold, cut it into cubes and microwave for a few seconds—not melted, just softened. For troubleshooting: if your cookie seems underbaked, cover loosely with foil and bake another 3-5 minutes. If the edges are browning too fast, lower the oven rack. The smell will tell you when it’s almost done—pumpkin spice and caramelized sugar, absolute heaven!

I always suggest prepping all your ingredients before you start (mise en place—trust me, it makes everything less stressful), and don’t skip that skillet pre-warm; it helps with even baking.

Cooking Tips & Techniques

There are a few tricks I’ve picked up after making this pumpkin spice s’mores skillet cookie more times than I can count:

• Don’t Overmix: Once you add the flour, mix until just combined. Overmixing leads to a tough cookie instead of that soft, chewy center everyone loves.
• Watch the Broiler: Marshmallows toast fast! I’ve definitely burned a batch by turning away for “just a second.” Keep the oven door cracked and an eye on them the whole time.
• Use Good Chocolate: The better the chocolate, the richer the flavor. I sometimes use a mix of milk and dark chocolate for extra depth. If you’re using chips, press a few more into the top right before baking for those gooey chocolate puddles.
• Get Creative with Toppings: Before serving, a sprinkle of flaky sea salt or a drizzle of caramel sauce can take things to the next level. I’ve even added crushed pecans for a nutty crunch.
• Let It Cool… a Little: I know it’s tempting to dive right in, but letting the skillet cookie cool for 10-15 minutes helps it set up. If you dig in too soon, it’ll be super gooey (not a bad thing, but messier!).
• Edge vs. Center: If your family is anything like mine, there will be a friendly war over the crispy edges and gooey middle—everyone gets their favorite part!

From experience: don’t try to slice and serve this like a traditional cookie right away. It’s meant to be scooped, almost like a warm dessert dip. And if you’re making it ahead, you can reheat slices in the microwave for 10-15 seconds—just as good as fresh!

Variations & Adaptations

One of the best things about this pumpkin spice s’mores skillet cookie is how customizable it is. Here are some of my favorite ways to mix it up:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend and use gluten-free graham crackers. I’ve made it this way for a friend’s birthday, and no one could tell the difference.
• Vegan/Dairy-Free: Use vegan butter, a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and dairy-free chocolate. Make sure your marshmallows are vegan (like Dandies brand).
• Holiday Twist: Add a handful of dried cranberries or white chocolate chips to the dough for a festive touch. You can even sprinkle cinnamon sugar or pumpkin seeds on top before baking.
• Single-Serve Minis: Divide the dough among smaller skillets or ramekins for individual skillet cookies—bake for 15-18 minutes instead.
• Spicy Kick: Add a pinch of cayenne pepper or extra ginger to the dough for a subtle heat that pairs so well with chocolate and pumpkin.

Personally, I love making a “double chocolate” version by swapping half the flour for unsweetened cocoa powder and using dark chocolate chunks instead of milk chocolate. It’s rich, decadent, and still gives you all those fall flavors with an extra chocolate punch. Don’t be afraid to experiment—the base recipe is super forgiving!

Serving & Storage Suggestions

This pumpkin spice s’mores skillet cookie is best served warm, straight from the skillet, with a few spoons and maybe a scoop of vanilla or cinnamon ice cream on top. If you’re feeling fancy, drizzle with caramel or even a little maple syrup.

For presentation, I love sprinkling a few extra mini marshmallows and chocolate chips over the top right before serving—they look pretty and add even more gooey goodness. Pair with hot apple cider, coffee, or a chai latte for the ultimate fall treat.

Storage: Cover the cooled skillet with foil or transfer leftovers to an airtight container. Store at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, wrap slices tightly and store for up to 2 months—just reheat in the microwave for 20-30 seconds before serving. The flavors deepen after a day, making leftovers (if you have any!) even better.

Reheating: Pop the skillet back in a 300°F (150°C) oven for 10 minutes or microwave individual portions until warm. The marshmallows will get gooey again, and the chocolate will melt just right.

Nutritional Information & Benefits

Each serving of this pumpkin spice s’mores skillet cookie (about 1/8 of the skillet) is estimated to have around 320 calories, 14g fat, 46g carbs, and 4g protein. Keep in mind, it’s a treat—meant to be enjoyed and shared!

Pumpkin puree adds vitamin A, fiber, and a bit of potassium. Using dark chocolate bumps up the antioxidants (and honestly, makes it feel a little less guilty!). If you go gluten-free or dairy-free, this recipe adapts beautifully without sacrificing flavor or texture.

Allergen Note: Contains wheat, eggs, and dairy (unless adapted). Marshmallows sometimes contain gelatin, so check for vegetarian options if needed. As always, check packaging if you have specific allergies.

From a wellness perspective, I see this as a joyful, once-in-a-while indulgence that brings people together—a key part of a happy, balanced life.

Conclusion

If you’re searching for a fall dessert that’s easy, comforting, and guaranteed to impress, this pumpkin spice s’mores skillet cookie is your new go-to. It’s everything I love about autumn—warm spices, gooey chocolate, and the nostalgia of s’mores—all in one epic treat.

Customize it as you like, share it with friends, or sneak a spoonful straight from the skillet (no judgment here). I make this recipe every year, and it’s always the first thing gone from the dessert table. I hope it brings as much joy to your kitchen as it does to mine!

If you give this pumpkin spice s’mores skillet cookie a try, let me know in the comments! Share your tweaks, add a photo, or tell me your favorite fall dessert tradition. Don’t forget to pin and share this recipe with your fellow pumpkin spice fans. Happy baking and happy fall!

FAQs

Can I make this pumpkin spice s’mores skillet cookie without a cast iron skillet?

Absolutely! You can use any oven-safe 9-10 inch baking dish or even a metal cake pan. Just keep an eye on the baking time—it may be a minute or two shorter or longer depending on your dish.

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works great! Just make sure it’s not too watery—blot with paper towels if needed. The flavor is a little earthier, which is lovely.

What’s the best way to store leftovers?

Let the skillet cookie cool, then cover with foil or transfer slices to an airtight container. Store at room temp for 2 days or in the fridge for up to 5. Reheat before serving for the best gooey texture.

Can I make this recipe gluten-free or dairy-free?

Definitely! Use a 1:1 gluten-free flour and gluten-free graham crackers for a gluten-free version. Swap in vegan butter, a flax egg, and dairy-free chocolate for a dairy-free and egg-free option.

How do I know when the skillet cookie is done baking?

The edges should be golden and set, while the center looks slightly jiggly. It’ll finish setting as it cools. If you like a gooier center, bake on the shorter end of the time range.

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