Chewy Pumpkin S’mores Cookies for Nursing Moms

These pumpkin s’mores cookies taste like autumn in a bite, gooey, spiced, and soft enough to melt into your mama moments.”

If you’ve been craving a cozy fall treat, these pumpkin s’mores cookies are the answer. A chewy pumpkin spice cookie base, gooey marshmallows, rich chocolate, and graham cracker crunch come together in the ultimate fall pumpkin cookie.

This recipe is breastfeeding-friendly and postpartum safe, made with oat flour, coconut sugar, and warm spices for a hormone-safe dessert. Whether you call them chewy pumpkin cookies, marshmallow pumpkin cookies, or simply your new favorite comfort bake, these cookies deliver sweetness and support in every bite.

How to Make Pumpkin S’mores Cookies

you’ll need

For the pumpkin cookie base

½ cup unsalted butter or vegan butter
This is the foundation of a soft, chewy pumpkin cookie. If you’re dairy-sensitive postpartum, use vegan butter or ghee for a gentler option.

½ cup coconut sugar + 2 tbsp maple syrup
These natural sweeteners keep the cookies rich and cozy without the harsh blood sugar crash of refined sugar. Perfect for a hormone-safe fall cookie.

1 egg or flax egg
Egg binds the dough and keeps it chewy. A flax egg adds extra fiber and phytoestrogens, making this version even more breastfeeding-friendly.

1 tsp vanilla extract
For warmth and balance in every bite.

¾ cup oat flour + ½ cup all-purpose flour
Oats bring beta-glucans that can support milk supply. The mix ensures structure and that soft, chewy texture.

1 tsp pumpkin pie spice (or blend of cinnamon, nutmeg, ginger, cloves)
The essence of autumn in a spoonful, with natural anti-inflammatory benefits.

½ tsp baking soda + pinch of sea salt

½ cup pumpkin purée (not pumpkin pie filling)
Keeps the cookies moist, tender, and naturally spiced.

For the s’mores magic

½ cup dark chocolate chips (caffeine-free or dairy-free if needed)
Melty, rich, and indulgent while still safe for postpartum sensitivity.

½ cup mini marshmallows (or vegan marshmallows)
These puff up into gooey pockets that make these marshmallow pumpkin cookies irresistible.

¼ cup crushed graham crackers (or oat-based crumble)
That classic s’mores crunch, with the option to keep it whole-grain and mama-friendly.

Step-by-Step Instructions

Step 1: Cream the butter and sugar

In a large mixing bowl, beat the butter, coconut sugar, and maple syrup until light and fluffy. This is the base for soft, chewy pumpkin cookies that stay moist.

Step 2: Mix in pumpkin, egg, and vanilla

Step 3: Add dry ingredients

Fold in the oat flour, all-purpose flour, pumpkin pie spice, baking soda, and sea salt. Mix gently—just until a dough forms. Overmixing will make the cookies less chewy.

Step 4: Fold in s’mores mix-ins

Gently stir in the chocolate chips and mini marshmallows. These create gooey pockets inside your marshmallow pumpkin cookies.

Step 5: Scoop and top

Scoop dough balls onto a lined baking sheet. Press a few crushed graham cracker pieces on top to add that classic s’mores cookie crunch.

Step 6: Chill (optional but recommended)

Chill the tray for 15–20 minutes to keep the cookies thick, chewy, and full of gooey centers.

Step 7: Bake

Bake at 350°F (175°C) for 11–13 minutes, until the edges are set but the centers are soft. Let cool slightly before serving.

Why Pumpkin S’mores Cookies Support Breastfeeding Moms: The Science Behind the Snack

These pumpkin s’mores cookies may taste like fall comfort food, but their ingredients bring gentle support for energy, recovery, and even milk supply.

Pumpkin Purée: Nutrient-Dense & Postpartum-Friendly

Pumpkin is rich in beta-carotene, vitamin C, and potassium, which support immune recovery and hydration. Its natural fiber also helps regulate digestion, making it an ideal base for chewy pumpkin cookies.

Oat Flour: A Galactagogue for Milk Supply

Adding oat flour brings beta-glucans, soluble fibers that may increase prolactin the hormone that supports breastmilk production. That’s why so many breastfeeding-friendly cookie recipes use oats.

Cinnamon & Pumpkin Spice: Anti-Inflammatory Comfort

Cinnamon and nutmeg add cozy fall flavor while also offering antioxidant and anti-inflammatory compounds. They can help balance blood sugar and provide warmth, perfect in a hormone-safe dessert.

Coconut Sugar & Maple Syrup: Steadier Energy for Moms

Unlike refined sugar, coconut sugar and maple syrup have a lower glycemic index. This means fewer sugar crashes and more balanced energy—a small but important detail for a tired, healing body.

Marshmallows, Chocolate & Graham Crackers: Comfort Without Caffeine

The marshmallows bring gooey sweetness, while dark chocolate chips (caffeine-free if needed) add antioxidants without overstimulating your system. Graham crackers add crunch and nostalgia, making these marshmallow pumpkin cookies a perfect postpartum treat.

Sources

• PubMed Central –PMC10761000/ Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits”
• La Leche League canada– Galactagogues
• PubMed Central –PMC6425402/ The Effect of Different Amounts of Cinnamon Consumption on Blood Glucose in Healthy Adult Individuals

Add the pumpkin purée, egg (or flax egg), and vanilla extract. Stir until smooth. This creates the signature pumpkin spice cookie flavor.

Storage, Make-Ahead & Freezer (Breastfeeding-Friendly)

Room temperature — 3 to 4 days

Let the cookies cool completely, then store in an airtight container lined with parchment. Keep out of direct heat and sunlight. Coconut sugar and maple syrup help lock in moisture, so they stay soft and chewy. Avoid the fridge if you can it tends to dry cookies out.

Refrigerator up to 1 week

Helpful if your kitchen runs warm or you love extra-chewy centers. Add a small slice of bread or apple to the container to maintain humidity (replace every 2 days). To refresh, warm 5–8 seconds in the microwave or 3–4 minutes in a 325°F (160°C) oven.

Freeze baked cookies 2 to 3 months

Wrap each cookie (parchment or plastic), then place in a labeled freezer bag. Thaw at room temp for 15–20 minutes. For crisp edges again: bake 3–5 minutes at 325°F (160°C).

Freeze cookie dough 2 to 3 months

1. Scoop dough into balls. 2) Freeze on a tray for 1 hour. 3) Transfer to a labeled freezer bag (name + date).
   Bake from frozen: place on a lined sheet and bake at 350°F (175°C), adding 1–2 minutes to the usual time, until edges are golden and centers are still soft. For that “gooey top,” press on a few mini marshmallows and chocolate pieces right after baking.

Reheat for fresh-baked vibes

Microwave 6–10 seconds for melty centers, or re-crisp in the oven at 325°F (160°C) for 3–4 minutes.

Breastfeeding notes & gentle swaps

• Sensitive to caffeine? Use carob chips or enjoy earlier in the day, chocolate naturally contains a little caffeine.
• Dairy-free: swap in plant-based butter or coconut oil and choose dairy-free dark chocolate.
• Lower sugar: reduce coconut sugar by 1–2 Tbsp and add 1 Tbsp pumpkin purée to keep the cookies soft.

This section targets highly searched queries (“store,” “freeze,” “make-ahead,” “reheat”), adds mom-practical value, and boosts your text-to-HTML ratio without cluttering the recipe.

FAQ

A Cozy Bite for a Tired Mama

Postpartum life is messy, beautiful, and exhausting all at once. These pumpkin s’mores cookies aren’t just a dessert, they’re a pause. A little reminder that warmth, comfort, and sweetness are meant for you, too.

Bite into the chewy pumpkin spice, the gooey marshmallow, the melting chocolate, and the nostalgic graham cracker crunch. Let it feel like a campfire hug on the days you need it most.

“This cookie isn’t just comfort, it’s your permission to rest, mama.” Honney

Cozy Cookies to Bake Next

Soft, chewy, and breastfeeding-friendly, these quick bakes are perfect for nap-time prep and late-night snacks.