Pumpkin S’mores Bars Recipe

These Pumpkin S’mores Bars combine the warm, spiced flavors of pumpkin with the gooeyness of s’mores, creating a dessert that’s perfect for autumn gatherings. Whether you’re cheering at school football games, hosting a tailgate, or just craving a sweet snack by the fire, these bars are guaranteed to steal the show.

A delicious twist on a dessert classic!

Why I Love This Recipe

Pumpkin S’mores Bars are the ultimate fall treat for so many occasions! Their warm, spiced pumpkin base and gooey s’mores toppings scream autumn, making them a hit at school games where kids and parents alike will devour them. While they may not be the healthiest treat, I will find a way to add them to my daily macros when I make them!

• Cozy Fall Flavors: The pumpkin puree infuses a warm, autumnal taste that pairs perfectly with the nostalgic s’mores combo of gooey marshmallows, melty milk chocolate, and crunchy graham crackers, making every bite a seasonal delight.
• Perfect Texture Combo: These bars deliver a chewy, moist base from the pumpkin and browned butter, topped with crispy graham cracker bits and soft marshmallows, creating a crave-worthy mix of textures.
• Quick and Easy Prep: With just 15 minutes of prep, this recipe is simple enough for beginner bakers yet impressive for gatherings like tailgates or school events, saving you time without sacrificing flavor.
• Make-Ahead: They store well for up to a week in the fridge or two months in the freezer, making them ideal for prepping ahead for fall game nights, bake sales, or cozy evenings at home.

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Recipe Ingredients:

• Unsalted butter: Browned butter adds rich, nutty depth to these gooey bars.
• Brown sugar: Deep, caramel-like sweetness enhances the cozy fall vibe of s’mores.
• White granulated sugar: Provides balanced sweetness to complement the pumpkin and chocolate flavors.
• Vanilla extract: Warm, aromatic notes elevate the overall flavor of the bars.
• Egg: Binds ingredients for the perfect texture in every bite.
• Pumpkin puree: Creates a fall flavor and keeps bars soft and chewy.
• Baking powder: Helps the bars rise slightly for a light, tender crumb.
• Baking soda: Works with pumpkin for a perfectly balanced, fluffy bar texture.
• Salt: Enhances sweetness and chocolate.
• All-purpose flour: Provides structure, ensuring bars hold together with a soft bite.
• Milk chocolate bar: Melty, chopped chocolate adds indulgent richness to every square.
• Marshmallows: Gooey, toasted marshmallows deliver classic s’mores nostalgia in each bite.
• Graham crackers: Crushed for crunch, they bring iconic s’mores flavor and texture.
• Milk Chocolate Hershey’s Bar: Adds extra chocolatey swirls for a decadent, crowd-pleasing topping.

Variations

Want to switch things up? Here are some fun ways to customize your Pumpkin S’mores Bars:

• Spiced-Up Version: Add ½ tsp of pumpkin pie spice or cinnamon to the batter for an extra autumnal kick.
• Dark Chocolate Twist: Swap the milk chocolate for dark chocolate for a richer, less sweet flavor that pairs beautifully with the pumpkin.
• Nutty Crunch: Fold in ¼ cup of chopped pecans or walnuts for added texture and a nutty complement to the graham crackers.
• Vegan Option: Use plant-based butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and vegan marshmallows and chocolate to make these dairy-free and vegan-friendly.
• Mini Bars: Bake in a 12-cup muffin tin for individual portions—perfect for portion control or gifting!

How to Make Pumpkin S’mores Bars

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper. In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it turns golden brown and smells nutty, about 5–7 minutes. Immediately pour into a large mixing bowl to cool slightly. Whisk the brown sugar, granulated sugar, and vanilla into the browned butter until well combined.

2. Add the egg and pumpkin puree to the butter and sugar mixture, whisking until smooth.

3. In a separate bowl, whisk together the baking powder, baking soda, salt, and flour. Gently fold the dry mixture into the wet ingredients until just combined.

4. Fold in the chopped milk chocolate bar and crushed graham crackers, reserving a small handful of each for topping.

5. Spread the batter evenly into the prepared pan, reserving about 1⁄2 cup of the batter.

6. Arrange the halved marshmallows and pieces of the Hershey’s bar evenly over the top.

7. Drop spoonfuls of the reserved batter over the marshmallows and chocolate, leaving some areas exposed for a gooey top. Sprinkle with the reserved crushed graham crackers and chocolate pieces.

8. Bake for 35–40 minutes, or until the edges are golden brown and the center is set.

9. Allow the bars to cool completely in the pan before lifting them out with the parchment overhang.

10. Slice into 9–16 squares and serve.

Tips

Here are a few tips for success with these pumpkin s’mores bars.

• Brown the Butter Carefully: Keep an eye on the butter as it browns. It can go from nutty to burnt quickly. Stir constantly and remove from heat as soon as it turns golden and smells toasty.
• Use Room-Temperature Eggs: This helps the batter emulsify smoothly, ensuring a consistent texture.
• Don’t Skip the Parchment: The overhang makes it easy to lift the bars out of the pan without breaking them, especially with the sticky marshmallows.
• Check for Doneness: The center should be set but slightly soft for that perfect gooey s’mores vibe. If the edges are golden, you’re good to go!
• Cool Completely: Let the bars cool fully before cutting to avoid a crumbly mess. Popping them in the fridge for 20 minutes can help set the chocolate and marshmallows.