Pumpkin S'mores Cupcakes combine everyone's favorite summer treat with an iconic Fall-time flavor!

Oh you guys. I have been so excited to share these with you!

S'mores cupcakes have been super popular this year (as well they should be– s'mores + cake = !!!), and every time I hop on Pinterest I see a new variation that I can't wait to try.

I never got around to making them before school started (it just feels like summer is officially over now, doesn't it?), and now I'm already starting to see pumpkin everywhere I look! So I decided to combine the two into one treat perfect for this summer-to-fall time of year.

Pumpkin S'mores Cupcakes combine everyone's favorite summer treat with an iconic Fall-time flavor!

A buttery graham cracker layer rests underneath the fluffy, spiced pumpkin cake which is filled with a pocketful of marshmallow cream. Each cupcake is smothered with milk chocolate ganache, topped with more graham cracker crumbs and a toasty, roasty marshmallow.

Heaven, right?

Pumpkin S'mores Cupcakes combine everyone's favorite summer treat with an iconic Fall-time flavor!

S'mores and Pupmkin are seriously one of my long-time most favorite flavors, and these cupcakes literally take the cake! I love that they're easy to make, impressive to look at, and taste like HEAVEN.

A few things to note:

I used a melon-baller to scoop out the middle, but you can really use whatever works. You're covering up the hole (three times, actually), so it's okay if it's sloppy. I didn't even bother replacing what I scooped out, because the marshmallow cream expands to really fill that whole space pretty well.

I'm giving you measurements for two versions of ganache. Why? Because I used Cool Whip and Hershey's Baking Melts to make mine, and I know that a lot of you will probably prefer to use heavy cream and milk chocolate chips instead. Which is totally fine. The reason I opted for the Cool-Whip-and-baking-melts version is because that variation seems to firm up a little bit faster. And I like using the ganache when it's firmer (more frosting-like) so that I have more control over how it looks for the photographs. BUT you can totally use a more traditional ganache.

Make sure the cupcakes definitely pass the toothpick test! Pumpkin tends to yield super moist baked goods– which is fine– just be sure that the cupcakes are baked all the way through, otherwise scooping will be really messy.

Pumpkin S'mores Cupcakes combine everyone's favorite summer treat with an iconic Fall-time flavor!

Pumpkin S’mores Cupcakes

Yield: 12-15 cupcakes


For the Graham Cracker Crusts:

  • 18 graham cracker sheets
  • 1/2 cup butter, softened

For the Cupcake:

  • 1 box yellow cake mix (dry mix, not including the other ingredients)
  • 15 ounce can pumpkin puree (NOT pumpkin pie filling)

For the Filling:

  • approximately 3/4 cup marshmallow cream

For the Toppings:

  • 1 cup milk chocolate chips OR chocolate baking melts
  • 1.5 ounces of heavy cream OR 1/2 cup Cool Whip
  • approximately 15 large marshmallows
  • optional: more graham cracker crumbs for topping


  1. Preheat oven to 350ºF. Line a muffin tin with cupcake liners.

For the Crusts:

  1. In a food processor, crush the graham crackers. Add the butter and continue to blend until mixed well.
  2. Press heaping tablespoons of the graham cracker crust mixture into each of the lined cups of the prepared muffin tin.

For the Cupcakes:

  1. In a large mixing bowl, mix together the pumpkin and the cake mix (it may seem too dry at first, but keep mixing and a batter will come together).
  2. Scoop 1/4 cup of batter into each cup over the graham cracker crust.
  3. Bake for 20-22 minutes, until toothpick inserted comes out clean.
  4. Let cool completely before proceeding to remaining steps.

For Topping:

  1. Make the ganache: in a medium-sized mixing bowl, heat the whipping cream or Cool Whip by microwaving for 1 minute. Stir the chocolate into the warm liquid; the chocolate should melt a little from contact with the warm bowl and cream. Return to the microwave for 30 seconds. Stir until chocolate is melted and smooth.
  2. Let cool until it reaches a nearly spreadable consistency (it won't take long).
  3. Meanwhile, scoop out a small hole from the top of the cupcakes.
  4. Use a large zip top back to pipe the marshmallow cream into each hole.
  5. Spoon and spread the ganache over the tops of the cupcakes, covering the marshmallow cream completely. Optional: sprinkle more graham cracker crumbs over the chocolate ganache.
  6. Place 12-15 large marshmallows on a lined and lightly greased baking sheet. Broil the marshmallows until golden brown (this won't take more than a minute, so don't go far!).
  7. Immediately place a toasted marshmallow on top of each cupcake.

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