Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling
Recipe type: Dessert
Makes: 14 cookie sandwiches
Chewy Graham Cracker flavored cookies filled with a toasted pumpkin marshmallow buttercream are the best cookie for fall! Dip them in chocolate and decorate with colored sprinkles for a festive treat.
Chewy Graham Cracker Cookies
  • 4 ¼ ounces (1 cup) honey graham cracker crumbs (about 8 sheets)
  • 5⅝ ounces (~1¼ cup) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 ounces (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
  • 3 ¾ ounces (1/2) cup granulated sugar
  • 4⅛ ounces (1/2 cup) packed light brown sugar
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
Toasted Pumpkin Marshmallow Filling
  • 1 ½ cups pumpkin marshmallows (25 marshmallows)
  • ½ cup powdered sugar
  • ½ cup butter (1 stick)
  • ¾ cup marshmallow fluff
  • ½ teaspoon vanilla
  • ½ teaspoon pumpkin pie seasoning
Optional Decorations
  • 12 ounces milk chocolate, roughly chopped
  • ⅔ cup sprinkles
Chewy Graham Cracker Cookies
  1. Pre-heat oven to 350
  2. Whisk graham cracker crumbs, flour, baking soda and salt in a medium bowl and set aside
  3. In the large bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
  4. Beat in egg and vanilla
  5. Reduce mixer speed to low and slowly add dry ingredients but do not overmix; use a spatula to make sure all cookie batter is combined
  6. Use a small cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each)
  7. Bake cookies for 9-11 minutes and remove from oven
  8. Allow cookies to cool on a cooling rack before serving
Toasted Pumpkin Marshmallow Filling
  1. Pre-heat oven to broil; line a cookie sheet with parchment paper and spray with nonstick cooking spray
  2. Put marshmallows on prepared cookie sheet and place on lower rack of oven for thirty to ninety seconds until nicely browned on top; remove pan and use tongs to flip marshmallows over onto other sides
  3. Broil marshmallows again for thirty to ninety seconds or until nicely browned on other side; remove from oven and set aside
  4. In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on low speed just until combined; add marshmallow fluff, vanilla and pumpkin pie seasoning and mix on medium high speed until light and creamy (about three minutes); scrape sides of the bowl with spatula
  5. Add toasted marshmallows, mix on medium speed two minutes (there will still be bits of crunch marshmallow but they should be mostly combined)
  6. Spread or pipe frosting onto bottom of half of the cookies, about one tablespoon each; lightly press remaining cookies down onto frosting to create sandwiches
Optional decorations
  1. Once cookies have been cooled and frosted, place chocolate in a microwave-safe bowl
  2. Line a baking sheet with wax paper or parchment paper and set aside
  3. Melt chocolate in the microwave on high heat for thirty seconds; stir well and microwave again for thirty-second increments stirring in-between until melted
  4. Dip cookie sandwiches halfway into melted chocolate, place on  and immediately cover with sprinkles
  5. Place baking sheet in fridge for one hour or until chocolate has hardened
  6. Place cookie sandwiches in a ziplock bag or sealed container and store at room temperature in a cool place up to five days
Cookie adapted from these s’mores cookies and buttercream adapted from Sweetapolita
Recipe by Keep It Sweet Desserts at