Name: Pumpkin S'mores Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups graham cracker crumbs; 8 tablespoons unsalted butter, melted; 3 tablespoons brown sugar, packed; 1/4 teaspoon fine sea salt; 1 cup pumpkin puree; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon fine sea salt; 3/4 cup all-purpose flour; 1 1/2 cups mini marshmallows; 1 1/2 cups chocolate chips or chopped chocolate; 4 graham crackers, roughly broken into pieces

Pumpkin S'mores Bars Recipe tastes like a campfire and a Thanksgiving pie had a very delicious baby, with gooey marshmallow, melty chocolate, and spiced pumpkin all in one bite. It works perfectly for busy bakers who want a fun fall dessert in about 45–55 minutes total, including bake and cool time. I tested these bars so many times that my neighbors started “checking on me” with empty plates.

Why Pumpkin S'mores Bars Recipe Is Worth It

These pumpkin s'mores bars hit every craving at once: buttery graham cracker crust, cozy pumpkin spice, stretchy marshmallow, and pockets of chocolate. You slice them like cookie bars, so they travel well to potlucks, bake sales, and school events.

You mix the batter in one bowl and press the crust right into the pan, so cleanup stays easy. The recipe also forgives small measuring mistakes, which helps when kids “help” in the kitchen.

“These Pumpkin S'mores Bars disappeared from the dessert table in under 10 minutes, and everyone asked for the recipe. ★★★★★”

Ingredients You Need

For the graham cracker crust:

2 cups graham cracker crumbs
- Use honey grahams or cinnamon grahams; both taste great.
- Crush whole crackers in a zip-top bag with a rolling pin or use a food processor.
8 tablespoons (1 stick) unsalted butter, melted
- Use salted butter and reduce added salt slightly if needed.
3 tablespoons brown sugar, packed
¼ teaspoon fine sea salt

For the pumpkin layer:

1 cup pumpkin puree
- Use canned 100% pumpkin, not pumpkin pie filling.
- Libby’s or store-brand both work well.
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves (or allspice)
¼ teaspoon fine sea salt
¾ cup all-purpose flour
- Use a 1:1 gluten-free baking blend if you need a gluten-free option.

For the chocolate and marshmallow topping:

1½ cups mini marshmallows
- Use mini marshmallows so they melt and toast evenly.
1½ cups chocolate chips or chopped chocolate
- Semi-sweet tastes classic, milk chocolate tastes sweeter, dark chocolate tastes richer.
- Use a mix if you want more depth.
4 graham crackers, roughly broken into pieces, for topping (optional but fun)

Pantry shortcuts and notes:

Use pumpkin pie spice (1½ teaspoons) instead of the individual spices if you prefer.
Use pre-crushed graham cracker crumbs from the baking aisle to skip the crushing step.
Use nonstick cooking spray plus parchment to line the pan; this combo makes slicing much easier.

Equipment list:

8×8-inch or 9×9-inch baking pan (metal pan browns edges best)
Mixing bowls (one medium, one large)
Whisk and rubber spatula
Measuring cups and spoons
Parchment paper
Knife or bench scraper for slicing
Wire rack for cooling

Quick Tips & substitutions

Line the pan with parchment and leave overhang so you lift the bars out easily.
Use an 8×8 pan for thicker bars or a 9×9 pan for slightly thinner bars and faster baking.
Swap graham crackers with crushed digestive biscuits or vanilla wafers if needed.
Use a gluten-free graham-style cookie and gluten-free flour blend for a gluten-free version.
Use coconut oil instead of butter in the crust if you want a dairy-light option; chill the crust briefly so it firms up.
Use pumpkin pie spice (1½ teaspoons) instead of cinnamon, ginger, nutmeg, and cloves.
Use large marshmallows cut in half if you do not have mini marshmallows; place them cut-side down.
Chill the bars before slicing if you want super neat squares; slice with a sharp, slightly oiled knife.
Keep a close eye on the marshmallows near the end of baking so they toast and do not burn.
Let the bars cool at least 20–30 minutes so the pumpkin layer sets and slices cleanly.

How to Make Pumpkin S'mores Bars Recipe

Step 1: Mix the graham cracker crust

Add graham cracker crumbs, brown sugar, and salt to a medium bowl and stir to combine. Pour in the melted butter and mix until the crumbs feel evenly moistened and look like wet sand. Press the mixture firmly into a parchment-lined 8×8 or 9×9 pan, using the bottom of a measuring cup to pack it down.

Bake the crust at 350°F (175°C) for 8–10 minutes until it looks lightly golden and smells toasty. Set the pan aside while you mix the pumpkin layer. The crust cools slightly while you work, which helps it hold together.

Step 2: Stir together the pumpkin filling

In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, egg, and vanilla until smooth. Add cinnamon, ginger, nutmeg, cloves, and salt, and whisk again so the spices distribute evenly. Sprinkle the flour over the top and stir gently with a spatula until the batter looks smooth and no dry streaks remain.

Scrape the pumpkin mixture over the warm crust and spread it into an even layer. Tap the pan gently on the counter to pop any big air bubbles. This step helps the pumpkin layer bake evenly and gives you a nice flat surface for the s'mores topping.

Step 3: Bake the pumpkin layer

Slide the pan back into the 350°F (175°C) oven and bake 18–22 minutes. The edges should look set and slightly puffed, and the center should look set but still soft. Insert a toothpick near the center; it should come out with a few moist crumbs, not wet batter.

Take the pan out of the oven and set it on a heat-safe surface. You will add the chocolate and marshmallows right away while the pumpkin layer still feels hot. That heat helps the chocolate start to melt from underneath.

Step 4: Add chocolate and marshmallows

Sprinkle the chocolate chips evenly over the hot pumpkin layer. Wait 2–3 minutes so the chocolate softens from the residual heat. Gently spread the softened chocolate with an offset spatula or the back of a spoon if you want a more even chocolate layer, or leave the chips as-is for pockets of chocolate.

Scatter the mini marshmallows over the top in an even layer. Tuck in a few broken graham cracker pieces if you want extra crunch and a fun look. Press everything down very lightly so the toppings sit snugly in the soft chocolate.

Step 5: Toast the topping

Return the pan to the oven and bake 6–8 minutes, until the marshmallows puff and turn golden on top. Watch closely during the last couple of minutes, since marshmallows go from golden to very dark quickly. If you want deeper color, switch the oven to broil for 30–60 seconds and stand right there with the oven light on.

Once the marshmallows reach your favorite level of toastiness, pull the pan out and set it on a wire rack. The bars still look a little soft at this point, and that counts as normal. They firm up as they cool.

Step 6: Cool and slice

Let the pumpkin s'mores bars cool in the pan at least 20–30 minutes. For the cleanest slices, cool them to room temperature or chill them in the fridge for about 1 hour. Use the parchment overhang to lift the whole slab out of the pan and set it on a cutting board.

Use a sharp knife to cut into 9 large bars or 16 smaller bars. Wipe the knife between cuts if the marshmallow sticks. Serve slightly warm or at room temperature so the chocolate stays soft and the marshmallow stays gooey.

Recipe Variations

Gluten-free: Use gluten-free graham-style cookies and a 1:1 gluten-free flour blend in place of all-purpose flour.
Dairy-free: Use dairy-free butter or coconut oil in the crust and dairy-free chocolate chips on top.
Egg-free: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes) instead of the egg.
Extra chocolatey: Swirl 2 tablespoons chocolate hazelnut spread into the pumpkin layer before baking.
Crunchy version: Add ½ cup chopped pecans or walnuts over the pumpkin before you add chocolate and marshmallows.
Spice lover: Increase cinnamon to 1½ teaspoons and add a pinch of black pepper for a little warmth.
Less sweet: Use dark chocolate chips and reduce the brown sugar in the pumpkin layer by 2 tablespoons.

Ways to Serve Pumpkin S'mores Bars Recipe

Serve slightly warm with a scoop of vanilla or cinnamon ice cream.
Pack cooled bars in lunchboxes as a special fall dessert.
Cut into bite-size squares and arrange on a dessert platter for parties.
Crumble leftover bars over yogurt for a wild but delicious breakfast treat.
Warm a bar in the microwave for 10–15 seconds to revive the gooey factor.

Storage Success

Let the bars cool completely before you cover and store them. Keep them at room temperature in an airtight container for up to 2 days, and stack them with parchment between layers. Move them to the fridge after that and enjoy them within 4–5 days for the best texture.

You can also freeze the bars for longer storage. Wrap each bar tightly in plastic, place them in a freezer bag, and freeze for up to 2 months. Thaw at room temperature, then warm briefly in the microwave if you want that fresh, gooey s'mores feel again.