Pumpkin S’mores Cupcakes
These Pumpkin S’more Cupcakes take everything you love about the classic treat and give it a cozy fall upgrade. With spiced pumpkin cake, rich chocolate ganache, toasted marshmallow frosting, and a buttery graham cracker topping, they’ll be everyone’s new favorite fall dessert.
They taste like something from a fancy bakery, but they’re easy enough to make at home. Ideal for fall gatherings, bake sales, or even a Thanksgiving dessert that steals the show.
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Why You’ll Love This Pumpkin S’mores Cupcake Recipe
- Made from scratch: These pumpkin s’mores cupcakes are completely homemade without box caked mix and full of fall flavors in every bite.
- Perfect for fall occasions: Serve them at bake sales, Thanksgiving, holiday parties, or cozy weekend gatherings.
- Worth the effort: These take a little more time than your average cupcake, but the results are totally worth it.
- Fun fall baking project: With layers of ganache, fluffy frosting, and a toasted finish, they’re just as fun to make as they are to eat.
You’ll find the ingredient list and step-by-step photos below, or you can scroll to the bottom of the post for the full printable recipe.
Pumpkin S’mores Cupcakes Ingredients
Cupcakes
- Pumpkin purée (not pumpkin pie filling)
- Neutral oil (canola, grapeseed, or avocado oil)
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Ground ginger
- Allspice
Chocolate Ganache
- Semisweet or bittersweet chocolate
- Heavy cream
- Salt
Graham Cracker Topping
- Graham cracker crumbs
- Melted butter
- Cinnamon (optional)
Marshmallow Cream Frosting
- Egg whites
- Granulated sugar
- Cream of tartar
- Vanilla extract
How To Make Pumpkin S’mores Cupcakes
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners. In a large bowl, whisk together the pumpkin, oil, sugars, eggs, and vanilla until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Add dry ingredients to the wet and stir until just combined. Do not overmix.
Divide batter evenly among the liners (about 3⁄4 full). Bake for 18–20 minutes or until a toothpick comes out clean.
Let cupcakes cool completely before filling and frosting.
Chocolate Ganache
Heat the cream until just simmering, then pour over the chopped chocolate. Let sit for 2 minutes, then stir until fully melted and smooth.
Chill for 20–30 minutes, until thickened to piping consistency. Scoop out half to use as filling.
Whip the other half with a hand mixer on medium-high until fluffy (2–3 minutes) for piping on top.
Graham Cracker Topping
Mix together until sandy. Set aside.
Marshmallow Cream Frosting
In a heatproof bowl over a simmering pot of water (double boiler), whisk egg whites, sugar, and cream of tartar constantly until the sugar dissolves and the mixture reaches 160°F (warm to the touch).
Remove from heat and beat with a hand or stand mixer on high for 5–7 minutes, until stiff, glossy peaks form. Beat in vanilla. Use immediately.
Assembly
Use a small knife or cupcake corer to remove the center of each cooled cupcake. Fill with thickened ganache using a piping bag or spoon.
Pipe a swirl of whipped ganache around the top. Sprinkle with graham cracker topping.
Pipe a tall swirl of marshmallow frosting on top. Use a kitchen torch to toast the marshmallow frosting until golden and lightly charred.
Pumpkin S’more Cupcakes
Ingredients
Cupcakes
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup neutral oil (canola, grapeseed, or light olive oil)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp allspice
Chocolate Ganache
- 9 oz semisweet or bittersweet chocolate finely chopped
- ¾ cup heavy cream
- Pinch of salt
Graham Cracker Topping
- ½ cup graham cracker crumbs
- 1 tbsp melted butter
- pinch of cinnamon optional
Marshmallow Cream Frosting
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together the pumpkin, oil, sugars, eggs, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Add dry ingredients to the wet and stir until just combined. Do not overmix.
- Divide batter evenly among the liners (about 3⁄4 full).
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before filling and frosting.
Chocolate Ganache
- Heat the cream until just simmering, then pour over the chopped chocolate.
- Let sit for 2 minutes, then stir until fully melted and smooth.
- Chill for 20–30 minutes, until thickened to piping consistency.
- Scoop out half to use as filling.
- Whip the other half with a hand mixer on medium-high until fluffy (2–3 minutes) for piping on top.
Graham Cracker Topping
- Mix together until sandy. Set aside.
Marshmallow Cream Frosting
- In a heatproof bowl over a simmering pot of water (double boiler), whisk egg whites, sugar, and cream of tartar constantly until the sugar dissolves and the mixture reaches 160°F (warm to the touch).
- Remove from heat and beat with a hand or stand mixer on high for 5–7 minutes, until stiff, glossy peaks form.
- Beat in vanilla. Use immediately.
Assembly
- Use a small knife or cupcake corer to remove the center of each cooled cupcake.
- Fill with thickened ganache using a piping bag or spoon.
- Pipe a swirl of whipped ganache around the top.
- Sprinkle with graham cracker topping.
- Pipe a tall swirl of marshmallow frosting on top.
- Use a kitchen torch to toast the marshmallow frosting until golden and lightly charred.
Homemade Pumpkin S’mores Cupcakes FAQs
Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them covered at room temperature. Fill and frost the day of serving for best texture.
Can I use store-bought marshmallow fluff instead of making the frosting?
You can substitute marshmallow fluff if you’re in a pinch, but the homemade version has better texture and pipes beautifully.
Can I freeze these cupcakes?
You can freeze the unfrosted, unfilled cupcakes for up to 2 months. Thaw before assembling.
How do I store leftovers?
Store in the fridge in an airtight container for up to 3 days. Let sit at room temperature for 10–15 minutes before serving.
Can I use milk chocolate for the ganache?
You can, but it will be sweeter and softer. Semisweet or bittersweet chocolate balances better with the frosting and pumpkin cupcake.
