Pumpkin S'mores Bars

Pumpkin S'mores bars on a white plate ready to serve.

Print Recipe

5 from 1 vote

These pumpkin S'mores bars are delicious, easy, and full of mouthwatering, gooey flavor.

Prep Time15

Cook Time40

Course: Dessert, Snack

Cuisine: American

Servings:

Author: JENNIFER GAMBLE

Ingredients

1 1/2 cup unsalted butter browned
1/2 cup brown sugar
1/3 cup granulated white sugar
1 teaspoon vanilla extract
1 egg
1/3 cup pumpkin puree
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all purpose flour
8 ounces milk chocolate chopped
10 large marshmallows cut in half
4 graham crackers crushed
1 Hershey's Milk Chocolate Bar

Instructions

Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easy removal, and set aside.
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. Add the egg and pumpkin puree, whisking until smooth.
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.
Fold in the chopped milk chocolate bar and crushed graham crackers,reserving a small handful of each for topping.
Spread the batter evenly into the prepared pan, reserving about 1⁄2 cup of the batter. Arrange the halved marshmallows and pieces of the Hershey’s bar evenly over the top. 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.
Bake for 35–40 minutes, or until the edges are golden brown and the center is set.
Allow the bars to cool completely in the pan before lifting them out with the parchment overhang. Slice into 9–16 squares and serve.

Notes

If you want to use fresh pumpkin, make sure it’s well-pureed and drained to avoid excess moisture. Canned pumpkin is more consistent and saves time.

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well for up to 2 months—just wrap tightly in plastic wrap and foil.

For gluten free - Swap the all-purpose flour for a 1:1 gluten-free baking blend, and ensure your graham crackers are gluten-free.

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