Pin It A decadent fusion of gooey s'mores, spiced pumpkin cookie, and rich chocolate, baked into a show-stopping cake perfect for autumn gatherings or cozy nights in.
I first made this S'mores Pumpkin Cookie Cake for a family bonfire night, and everyone was captivated by the gooey layers and fragrant pumpkin spice aroma. It's a dessert that quickly became a seasonal staple in our home.
Ingredients
- Dry Ingredients: 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt
- Wet Ingredients: 3/4 cup (170 g) unsalted butter (softened), 1 cup (200 g) brown sugar (packed), 1/2 cup (100 g) granulated sugar, 1 large egg, 1 cup (240 g) pumpkin puree, 2 teaspoons pure vanilla extract
- S'mores & Mix-ins: 1 cup (170 g) semi-sweet chocolate chips, 1 cup (50 g) mini marshmallows (plus extra for topping), 1 cup (85 g) graham cracker pieces (reserve some for topping), 1/2 cup (85 g) milk chocolate chunks (optional, for topping)
Instructions
- Prepare the Pan:
- Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan or line with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream Wet Ingredients:
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, then mix in pumpkin puree and vanilla extract until smooth.
- Combine:
- Gradually add dry ingredients to the wet mixture, stirring just until combined.
- Fold in Mix-ins:
- Gently fold in chocolate chips, mini marshmallows, and graham cracker pieces.
- Assemble:
- Spread batter evenly into prepared pan. Top with extra marshmallows, graham cracker pieces, and milk chocolate chunks if desired.
- Bake:
- Bake for 28–32 minutes, or until the edges are golden and the center is just set (do not overbake).
- Cool & Serve:
- Cool in pan on a wire rack for 15 minutes before removing the springform. Serve warm for the gooeyest texture.
Pin It The first time we made this, laughter filled the kitchen as everyone tried to sneak an extra marshmallow on top. Sharing slices around the table while the chocolate was still warm made our evening unforgettable.
Required Tools
9-inch (23 cm) springform pan or cake pan, mixing bowls, electric mixer or whisk, spatula, measuring cups and spoons, wire rack
Nutritional Information
Each serving provides approximately 315 calories, 13 g total fat, 47 g carbohydrates, and 3 g protein.
Serving Suggestions
Enjoy a warm slice with a mug of hot cocoa, coffee, or a glass of milk for the best autumn treat.
Pin It This cake is best served fresh and slightly warm while the chocolate and marshmallows are still gooey. It's a true crowd-pleaser for any autumn celebration.
Recipe FAQs
- → Can I use fresh pumpkin instead of puree?
Yes, cook and mash fresh pumpkin until smooth, then measure out the equivalent needed for the batter.
- → How do I prevent marshmallows from burning?
Add marshmallows on top only near the end or watch closely during broiling for 1–2 minutes.
- → Is this dessert best served warm or cooled?
It’s most gooey and flavorful served warm but can be enjoyed at room temperature as well.
- → Can I substitute dark chocolate in the mix?
Absolutely! Dark chocolate lends a richer flavor; add a sprinkle of sea salt for contrast.
- → What can I pair this cake with?
This dessert pairs wonderfully with hot cocoa, coffee, or chilled milk for a cozy finish.
- → Does this dish contain common allergens?
Yes. It includes gluten, eggs, milk, and soy, and may contain traces of nuts depending on chocolate and graham crackers used.