Pumpkin S’mores Bars Recipe

Pumpkin S'mores Bars Recipe tastes like a cozy campfire and a slice of pumpkin pie had a very delicious, very gooey baby. It works perfectly for fall parties, bake sales, or weeknight desserts, and you can pull it together in about 45–50 minutes total. I tested these on my neighbors, and one of them “accidentally” took half the pan home.

Why Pumpkin S'mores Bars Recipe Is Worth It

You get all the best parts of classic s'mores—graham, chocolate, and toasted marshmallow—with the bonus of spiced pumpkin flavor. The bars slice cleanly, but the middle stays soft and fudgy, so you enjoy both structure and goo.

Pumpkin puree keeps the bars moist for days, so they taste just as good on day three as on day one. You also mix everything in basic bowls with simple tools, so you skip any fancy equipment or complicated techniques.

These Pumpkin S'mores Bars hit every fall craving at once—gooey, spiced, chocolatey, and totally addictive. ★★★★★

Ingredients You Need

Pantry ingredients

• Graham cracker crumbs – About 2 cups; use store-bought crumbs or crush 14–16 full sheets.
• Granulated sugar – 1/4 cup for the crust.
• Brown sugar – 1 cup packed, light or dark both work.
• All-purpose flour – 1 1/4 cups; spoon and level for accuracy.
• Baking powder – 1 teaspoon.
• Fine sea salt – 1/2 teaspoon.
• Ground cinnamon – 1 1/2 teaspoons.
• Ground nutmeg – 1/4 teaspoon.
• Ground ginger – 1/4 teaspoon.
• Ground cloves – 1/8 teaspoon (optional, but it adds that pumpkin pie vibe).
• Vanilla extract – 2 teaspoons; I like Nielsen-Massey or Costco’s pure vanilla.

Wet ingredients

• Unsalted butter – 1/2 cup (1 stick), melted and slightly cooled, plus 6 tablespoons melted for the crust.
• Pumpkin puree – 1 cup; use canned 100% pumpkin, not pumpkin pie filling.
• Large egg – 1, at room temperature.

S'mores layer

• Milk chocolate bars – 4–5 regular-size bars (about 7–8 ounces total), or use chocolate chips if that’s what you have.
• Mini marshmallows – 2–3 cups; I like minis because they toast more evenly.

Optional add-ins

• Semi-sweet chocolate chips – 1/2 cup, if you want extra chocolate pockets.
• Chopped pecans or walnuts – 1/2 cup, for crunch.
• Flaky sea salt – A pinch on top after baking, for contrast.

Equipment

• 8×8 or 9×9-inch baking pan (metal browns better than glass).
• Parchment paper or nonstick spray.
• Mixing bowls (one large, one medium).
• Whisk and rubber spatula.
• Measuring cups and spoons.
• Knife or offset spatula for spreading.
• Wire rack for cooling.

Quick Tips & substitutions

• Line the pan with parchment and leave overhang so you lift the bars out easily.
• Use canned pumpkin puree, not pumpkin pie filling, which already includes sugar and spices.
• Swap graham crackers with digestive biscuits or vanilla wafers if needed; just crush to fine crumbs.
• Use chocolate chips instead of bars; press them into a single even layer so you still get that melty sheet of chocolate.
• Chill the bars before slicing if you want super clean edges; room temp slices taste gooier.
• Toast the top under the broiler for 1–2 minutes at the end if you want extra char on the marshmallows.
• Use margarine or a dairy-free butter stick for a dairy-free version, and check that your chocolate and marshmallows match your dietary needs.
• Stir the pumpkin mixture gently once you add flour so you keep the bars tender and avoid a dense texture.

How to Make Pumpkin S'mores Bars Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch pan with parchment, leaving some overhang on two sides, or grease it well with nonstick spray. Set the pan aside while you mix the crust.

Step 2: Mix the graham cracker crust

Stir graham cracker crumbs, 1/4 cup granulated sugar, and a pinch of salt in a medium bowl. Pour in 6 tablespoons melted butter and mix until the crumbs feel like damp sand and hold together when you pinch them. Dump the mixture into the pan and press it into an even, firm layer, pushing it slightly up the sides.

Step 3: Par-bake the crust

Slide the crust into the oven and bake for 8–10 minutes until it smells toasty and looks slightly darker. Remove the pan and set it on a rack while you mix the pumpkin layer. Keep the oven on because you go right into the next bake.

Step 4: Mix the pumpkin batter

Whisk 1/2 cup melted butter, brown sugar, pumpkin puree, egg, and vanilla in a large bowl until smooth and glossy. In another bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Add the dry ingredients to the wet and stir gently with a spatula until no dry streaks remain; fold in chocolate chips or nuts if you use them.

Step 5: Layer chocolate and pumpkin

Lay the chocolate bars in a single layer over the warm graham crust, breaking them to fit as needed. Spread the pumpkin batter over the chocolate layer, working gently so you do not drag the chocolate around too much. Smooth the top with a spatula so the batter reaches all the corners.

Step 6: Bake the pumpkin layer

Bake the pan for 18–22 minutes, until the edges look set and the center barely jiggles when you nudge the pan. A toothpick inserted in the pumpkin layer should come out with a few moist crumbs, not wet batter. Remove the pan from the oven and keep the oven on for the marshmallow step.

Step 7: Add the marshmallow topping

Scatter mini marshmallows over the hot pumpkin layer in an even, thick blanket. You want most of the pumpkin covered, but a few gaps look pretty and help steam escape. Gently press the marshmallows down so they stick to the warm surface.

Step 8: Toast the marshmallows

Return the pan to the oven and bake 5–7 minutes until the marshmallows puff and turn golden. If you want deeper color, switch the oven to broil on high and toast for 1–2 minutes, watching closely so they do not burn. Once the marshmallows reach your favorite level of toastiness, pull the pan out and set it on a wire rack.

Step 9: Cool and slice

Let the bars cool at least 45–60 minutes so the chocolate layer sets and the pumpkin firms up. For super neat slices, chill the pan in the fridge for another 30–60 minutes. Lift the bars out by the parchment, cut into 9 large or 16 smaller squares, and wipe the knife between cuts for clean edges.

Recipe Variations

• Gluten-free: Use certified gluten-free graham crackers and a 1:1 gluten-free flour blend.
• Dairy-free: Use dairy-free butter sticks, dairy-free chocolate, and vegan marshmallows.
• Egg-free: Swap the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5–10 minutes).
• Lower sugar: Reduce brown sugar in the pumpkin layer to 3/4 cup and use dark chocolate instead of milk chocolate.
• Extra spice: Add a pinch of cardamom or extra cinnamon for stronger pumpkin spice flavor.
• Crunchy: Fold in chopped pecans, walnuts, or pumpkin seeds to the pumpkin batter.
• Extra chocolate: Swirl 1/4 cup warmed chocolate hazelnut spread into the pumpkin layer before baking.

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 or picnic containers as a handheld dessert.
• Cut into bite-size squares and arrange on a fall dessert board with apples and caramel dip.
• Warm a bar in the microwave for 10–15 seconds for a gooey, melty texture.
• Top with a drizzle of warm caramel sauce and a sprinkle of flaky sea salt.

Storage Success

Let the Pumpkin S'mores Bars cool completely before you cover them, or condensation will make the graham crust soggy. Store them at room temperature in an airtight container for up to 2 days, or keep them in the fridge for 4–5 days. Layer parchment between pieces so the marshmallows do not glue everything together. Freeze individual bars, well wrapped, for up to 2 months and thaw at room temperature, then warm slightly to bring back that fresh-baked texture.

Pumpkin S'mores Bars Recipe

Pumpkin S'mores Bars taste like a cozy campfire and a slice of pumpkin pie combined into one gooey, spiced bar with layers of graham cracker crust, chocolate, pumpkin, and toasted marshmallows.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 16

Course: Dessert

Ingredients

  

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1 pinch fine sea salt
• 6 tablespoons unsalted butter, melted

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup brown sugar, packed
• 1 cup pumpkin puree (100% pumpkin, not pie filling)
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup chopped pecans or walnuts

• 7–8 ounces milk chocolate bars, broken into pieces
• 2–3 cups mini marshmallows
• 1 pinch flaky sea salt, for topping

Instructions

 

1. Preheat the oven to 350°F (175°C). Line an 8x8 or 9x9-inch baking pan with parchment paper, leaving overhang on two sides, or grease well with nonstick spray.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in the 6 tablespoons melted butter and stir until the mixture resembles damp sand and holds together when pinched.
3. Press the crust mixture firmly and evenly into the bottom of the prepared pan, pushing it slightly up the sides.
4. Par-bake the crust for 8–10 minutes, until it smells toasty and looks slightly darker. Remove from the oven and set on a rack, leaving the oven on.
5. Make the pumpkin batter: In a large bowl, whisk together the 1/2 cup melted butter, brown sugar, pumpkin puree, egg, and vanilla until smooth and glossy.
6. In a separate bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Add the dry ingredients to the wet ingredients and gently stir with a spatula just until no dry streaks remain. Fold in chocolate chips and nuts if using.
7. Layer the chocolate: Arrange the milk chocolate bar pieces in a single layer over the warm graham cracker crust, breaking the bars as needed to cover the surface.
8. Carefully spread the pumpkin batter over the chocolate layer, smoothing it into an even layer all the way to the corners without disturbing the chocolate too much.
9. Bake the pumpkin layer for 18–22 minutes, until the edges are set and the center barely jiggles when the pan is nudged. A toothpick inserted into the pumpkin layer should come out with a few moist crumbs but no wet batter.
10. Add the marshmallow topping: Immediately scatter the mini marshmallows over the hot pumpkin layer in an even, thick blanket, leaving a few small gaps. Gently press the marshmallows down so they adhere.
11. Return the pan to the oven and bake for 5–7 minutes, until the marshmallows are puffed and lightly golden. For deeper color, switch the oven to broil on high for 1–2 minutes, watching closely to prevent burning.
12. Cool the bars on a wire rack for at least 45–60 minutes so the chocolate sets and the pumpkin firms up. For very clean slices, chill in the refrigerator for an additional 30–60 minutes.
13. Use the parchment overhang to lift the slab from the pan. Cut into 9 large or 16 smaller squares, wiping the knife between cuts for neat edges. Sprinkle with flaky sea salt if desired before serving.

Notes

Nutrition Information
Approximate per 1 bar (16 bars total): 260–290 calories; fat 13 g; saturated fat 7 g; carbohydrates 38 g; fiber 1 g; sugars 26 g; protein 3 g; sodium 160 mg. Values are estimates and will vary based on brands, optional add-ins, and exact portion size.

Storage: Let bars cool completely before covering to avoid a soggy crust. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for 4–5 days, layering parchment between pieces. Freeze well-wrapped individual bars for up to 2 months; thaw at room temperature and warm slightly before serving if desired.