Pumpkin S'mores Bars Recipe tastes like a campfire brownie, a pumpkin pie, and your favorite chewy cookie all decided to team up. This dessert works best for fall parties, bake sales, or weeknights when you want something cozy in under 1 hour from start to finish. I tested these for a neighborhood potluck and ended up hiding two bars in the back of the fridge just for myself.
Why Make This Pumpkin S'mores Bars Recipe at Home
You get gooey marshmallows, melty chocolate, and spiced pumpkin all in one bar, without juggling three separate desserts. The crust stays sturdy enough to hold, while the center stays soft and fudgy with that classic cinnamon nutmeg aroma.
You also control the sweetness and spice level, which helps if you prefer less sugar or extra pumpkin pie spice. Kids can help layer the graham crackers and marshmallows, so this recipe turns into a fun little project instead of a solo kitchen mission.
These Pumpkin S'mores Bars disappeared from the dessert table in ten minutes flat and tasted like fall campfire magic in every bite ★★★★★
Ingredients You Need
Crust and Base
- 2 cups graham cracker crumbs
- Use store bought crumbs to save time or crush whole graham crackers in a zip bag with a rolling pin.
- 7 tablespoons unsalted butter, melted
- Salted butter works too; just reduce added salt later.
- 2 tablespoons brown sugar, packed
- 1/4 teaspoon fine sea salt
Pumpkin S'mores Filling
- 1 cup pumpkin puree
- Use plain canned pumpkin, not pumpkin pie filling. Libby’s or store brand both work.
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- If you do not have this, use 1/4 teaspoon nutmeg plus 1/4 teaspoon ginger.
- 1/4 teaspoon fine sea salt
- 3/4 cup all purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
Chocolate and Marshmallow Layers
- 1 1/4 cups semi sweet chocolate chips
- Use milk chocolate chips if you want a classic campfire flavor.
- 1 cup mini marshmallows
- Large marshmallows cut into thirds also work.
- 1 graham cracker sheet, broken into small pieces for topping
- Optional, but it adds crunch and looks pretty.
Optional Mix Ins
- 1/3 cup chopped pecans or walnuts
- 1/4 cup white chocolate chips for extra sweetness
Equipment
- 8 by 8 inch baking pan
- A 9 by 9 inch pan works; reduce bake time by a few minutes.
- Parchment paper
- Mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Wire rack for cooling
Tips & Mistakes
- Line the pan with parchment and leave overhang so you lift the bars out cleanly.
- Press the graham crust firmly with the bottom of a measuring cup so it does not crumble.
- Use room temperature egg and pumpkin so the batter mixes smoothly and bakes evenly.
- Do not overmix the flour; stir just until no dry streaks remain to keep the bars tender.
- Pull the bars when the center looks set but still soft; they continue to firm up as they cool.
- Add the marshmallows near the end of baking so they toast instead of burning.
- Let the bars cool at least 30 minutes before slicing or you get a delicious but messy lava situation.
- Use a sharp knife and wipe it between cuts to keep the layers neat.
How to Make Pumpkin S'mores Bars Recipe
Step 1: Prep the pan and crust
Preheat the oven to 350°F and line an 8 by 8 inch pan with parchment, leaving some overhang. Stir graham cracker crumbs, brown sugar, and salt in a bowl. Pour in melted butter and mix until the crumbs feel like damp sand and clump when you squeeze them.
Press the mixture firmly into the bottom of the pan in an even layer. Use the bottom of a flat measuring cup to really pack it down. Bake the crust for 8 minutes, then set it aside while you mix the filling.
Step 2: Mix the pumpkin filling
In a medium bowl, whisk pumpkin puree, brown sugar, granulated sugar, egg, egg yolk, and vanilla until smooth and glossy. Add cinnamon, pumpkin pie spice, and salt, then whisk again. In a separate small bowl, stir flour and baking powder together.
Sprinkle the flour mixture over the pumpkin mixture. Switch to a spatula and fold until no dry spots remain. Add nuts or white chocolate chips if you use them, and fold just until they spread through the batter.
Step 3: Layer with chocolate
Sprinkle half of the chocolate chips over the warm crust. The heat from the crust softens the chocolate and helps it stick. Gently spread the pumpkin batter over the chocolate layer, taking care not to pull up the crumbs.
Smooth the top with a spatula. Sprinkle the remaining chocolate chips evenly over the pumpkin layer. Gently press them in so they sit snugly but still show on top.
Step 4: Bake the bars
Place the pan in the oven and bake for 18 to 20 minutes. The edges should look set and slightly puffed, and the center should not jiggle when you nudge the pan. If the center still looks very wet, bake 2 to 3 minutes more.
You want a soft, fudgy texture, not a dry cake, so keep an eye on it near the end. Once it reaches that just set stage, pull the pan from the oven. Leave the oven on for the marshmallow step.
Step 5: Add marshmallows and toast
Scatter mini marshmallows over the hot pumpkin layer. Add graham cracker pieces on top if you use them. Return the pan to the oven and bake 4 to 6 minutes, until the marshmallows puff and turn golden on top.
Watch closely during this step, since marshmallows move from golden to too dark very quickly. If your oven browns unevenly, rotate the pan halfway through. Pull the bars when the tops look toasty and lightly caramelized.
Step 6: Cool and slice
Set the pan on a wire rack and let the bars cool at least 30 to 45 minutes. The pumpkin layer needs time to firm up so you get clean slices. Use the parchment overhang to lift the whole slab out of the pan.
Place it on a cutting board and use a sharp knife to cut 9 large bars or 16 smaller ones. Wipe the knife between cuts to keep the marshmallow and chocolate from smearing. Serve slightly warm or at room temperature.
Variations I've Tried
I swapped semi sweet chocolate chips for chopped dark chocolate and loved the deeper cocoa flavor with the sweet marshmallows. I also tried a gingersnap crust in place of graham crackers, which added a spicy kick that paired nicely with the pumpkin. My kids requested a version with half mini marshmallows and half mini chocolate chips on top, which turned the bars into a very gooey, very fun dessert.
I tested a gluten free version with gluten free graham crackers and a 1 to 1 gluten free flour blend, and the bars still held together well. I also tried adding a swirl of cream cheese on top of the pumpkin layer, which gave a cheesecake vibe and looked pretty in the pan. You can also sprinkle flaky sea salt on top after baking if you like a sweet salty combo.
How to Serve Pumpkin S'mores Bars Recipe
Serve Pumpkin S'mores Bars slightly warm so the chocolate stays soft and the marshmallows stay stretchy. I like to microwave individual bars for about 10 seconds to bring back that fresh baked texture. Pair them with cold milk, hot cocoa, or a mug of chai or coffee for a cozy treat.
These bars travel well for potlucks, picnics, or school events, since they slice cleanly and stack nicely once cool. You can also cut them into bite size squares and serve them on a platter as a dessert sampler with other fall treats.
How to store
- Cool the bars completely, then store them in an airtight container at room temperature for up to 2 days.
- For longer storage, keep the container in the fridge for up to 5 days; let bars sit at room temperature 15 minutes before serving.
- Freeze individual bars on a baking sheet until firm, then wrap each one and store in a freezer bag for up to 2 months.
- Reheat from fridge or freezer in the microwave for 10 to 20 seconds or in a 300°F oven for 5 to 8 minutes until the chocolate softens and the marshmallows feel warm again.
Pumpkin S'mores Bars Recipe
Ingredients
Instructions
- Preheat the oven to 350°F and line an 8 by 8 inch baking pan with parchment paper, leaving some overhang for easy lifting.
- In a bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter and mix until the crumbs feel like damp sand and clump when squeezed.
- Press the mixture firmly into the bottom of the prepared pan in an even layer, using the bottom of a flat measuring cup to pack it down well.
- Bake the crust for 8 minutes, then remove from the oven and set aside while you mix the filling.
- In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, egg, egg yolk, and vanilla until smooth and glossy.
- Whisk in the cinnamon, pumpkin pie spice, and salt until evenly combined.
- In a separate small bowl, stir together the flour and baking powder.
- Sprinkle the flour mixture over the pumpkin mixture. Switch to a spatula and fold just until no dry spots remain. If using nuts or white chocolate chips, fold them in gently until evenly distributed.
- Sprinkle half of the chocolate chips evenly over the warm graham cracker crust so the heat softens them slightly.
- Gently spread the pumpkin batter over the chocolate layer, taking care not to disturb the crust. Smooth the top with a spatula.
- Sprinkle the remaining chocolate chips evenly over the pumpkin layer and press them in lightly so they sit snugly but are still visible on top.
- Return the pan to the oven and bake for 18 to 20 minutes, until the edges look set and slightly puffed and the center no longer jiggles when you gently nudge the pan.
- If the center still looks very wet, bake for 2 to 3 minutes more. The bars should be soft and fudgy, not dry. Leave the oven on for the marshmallow step.
- Scatter the mini marshmallows evenly over the hot pumpkin layer and add graham cracker pieces on top if using.
- Return the pan to the oven and bake for 4 to 6 minutes, until the marshmallows puff and turn golden on top. Watch closely so they toast rather than burn, rotating the pan if your oven browns unevenly.
- Set the pan on a wire rack and let the bars cool for at least 30 to 45 minutes so the pumpkin layer can firm up.
- Use the parchment overhang to lift the slab out of the pan onto a cutting board. Use a sharp knife to cut into 9 large bars or 16 smaller ones, wiping the blade between cuts for neat layers.
- Serve slightly warm or at room temperature.
Notes
Approximate per bar (16 bars, made with semi sweet chocolate chips and no nuts or white chocolate): 260–290 calories; fat 13–15 g; saturated fat 7–8 g; carbohydrates 35–38 g; fiber 1–2 g; sugars 23–26 g; protein 3–4 g; sodium 160–220 mg. Values will vary based on brands, optional mix-ins, and portion size.
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