Pumpkin S'mores Bars

These Pumpkin S'mores Bars are incredibly delicious with so much flavor and texture, and they are a wonderful way to celebrate Fall while still remembering Summer. They start with a soft and chewy spiced pumpkin cookie base with layers of gooey toasted marshmallow and dark chocolate. They are simple to make and highly addictive. If you love pumpkin, then you might find yourself eating out of the pan! I enjoy them slightly warm, at room temperature and even cold from the fridge. For those who enjoy baking with pumpkin, my recipe for the BEST Chewy Pumpkin Cookies is one of the most popular on this site, and I highly recommend my Chewy Pumpkin Chocolate Chip Cookies and my Pumpkin Chocolate Chip Bars. They are absolutely delicious!

WHY THIS RECIPE WORKS

• Easy recipe - these s'mores bars are very simple to make with melted butter in a few easy steps. You don't need a mixer and you can easily make these with a spatula in a large bowl.
• Soft & chewy chocolate pumpkin cookie bars - these pumpkin cookie bars have a wonderful contrast of textures. The middle pieces are gooey and the edges are chewy and more crisp.
• Pure pumpkin bars - I don't add any spice to the base to let the pumpkin shine so these taste like a true s'mores. Feel free to add 1-2 teaspoons of your favorite pumpkin spice, such as a blend of cinnamon, ginger, clove, allspice and nutmeg.
• Dark chocolate chunks - I use chunks of 70% bittersweet chocolate that I chop up from a bar for this recipe and it complements the earthy pumpkin so nicely. It also ensures these bars aren't too sweet against the marshmallows.
• Toasted marshmallow - the marshmallows toast as they bake and the caramelized flavor is so good with the pumpkin and chocolate!

INGREDIENTS FOR PUMPKIN S'MORES BARS

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• Butter - you need melted butter to make the cookie bar base. Unsalted or salted butter works here. In fact, I really like salted butter to counteract the sweetness from the marshmallows.
• Granulated sugar - this recipe uses a combination of simple white granulated sugar and brown sugar. White sugar helps create the crunchy caramelized edges.
• Brown sugar - light brown sugar or dark brown sugar will work for this recipe. I prefer light brown sugar for its milder taste so that it doesn't overpower the honey.
• Honey - this is what makes the bars taste like graham crackers. Honey will add flavor but it will also give them a chewy texture as well as a very rich amber color.
• Egg - you'll need one egg yolk for this recipe, so save the white for another use. A whole egg would add too much moisture since the pumpkin already brings a lot of water, and it would otherwise make these bars too cakey.

• Pure vanilla extract - vanilla is a lovely back note to the spice flavors. I like this Madagascar Bourbon Vanilla extract.
• Canned pumpkin - canned pumpkin is easily accessible and inexpensive. You can also make it yourself, but it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe. I use ED Smith or Libby's brand.
• Dark chocolate chips - I highly recommend dark chocolate to balance the sweetness. You can use semi-sweet chocolate chips if that is all you have on hand. They will still taste great!
• Marshmallows - use regular size marshmallows and cut them in half so that the exposed side sticks to the cookie dough. They will get nice and toasty during baking.
• Graham crackers - I fold pieces of graham cracker right into the cookie dough and then crumble some graham crackers over the marshmallows before baking.

STEP BY STEP INSTRUCTIONS

• STEP 1). Combine butter and sugar. Add brown sugar and granulated sugar to the cooled melted butter and whisk until combined. It will look a bit clumpy but it will come together with the egg yolk.
• STEP 2). Mix in egg and pumpkin. Add egg yolk, pumpkin and vanilla and mix until incorporated and creamy smooth.
• STEP 3). Add dry ingredients. Add the baking soda and salt and mix them in thoroughly. Add the flour and fold it in until evenly incorporated.
• STEP 4). Add chocolate chips. Add the chocolate chips and graham cracker pieces and fold them in evenly.
• STEP 5). Layer the bars. Press about three-quarters of the cookie dough in even layer on the base of the prepared pan. Place the marshmallows cut-side-down over the cookie dough so they stick. They should almost cover the surface. Scatter chocolate chunks over top then crumble the extra graham crackers on top. Break up clumps of the remaining pumpkin cookie dough and smush them on top. Leave some open spaces for the marshmallows to peak through when baking.
• STEP 6). Bake. Bake for 24-28 minutes until golden brown. Remove the pan from the oven and transfer to a wire rack to cool completely before slicing. Transfer to a wire rack and let cool completely before slicing.

EXPERT BAKING TIPS

• Let the butter cool. If the melted butter is too hot when you add the rest of the ingredients, it will make the dough greasy and the ingredients will not incorporate as evenly.
• Blot the pumpkin puree 3 or 4 times to remove excess moisture. To do this, spread the pumpkin puree on a small plate. Then, fold a paper towel in half and press it gently over the surface. The paper will absorb moisture. Repeat this step 3 more times with dry paper towel.
• Measure the flour accurately to ensure you get the right texture. Too much flour will make the bars dry instead of soft and chewy.

RECIPE FAQ

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Pumpkin S'mores Bars

Christina Marsigliese

Soft and chewy pumpkin s'mores bars are so flavorful and loaded with gooey marshmallows, dark chocolate and crunchy graham crackers. They are so much fun to make and even more fun to eat!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings 16 squares

Ingredients

  

• ½ cup (113g) unsalted butter, melted and cooled
• ½ cup (110g) packed light brown sugar
• ⅓ cup (65g) granulated sugar
• 1 teaspoon (5ml) pure vanilla extract
• 1 large egg yolk
• 1 ½ teaspoon (7ml) honey
• ⅓ cup plus 1 tbsp (90ml) pure pumpkin puree, blotted to dry (*see note above about blotting in the FAQ section)
• ½ teaspoon pumpkin pie spice (optional) (or make your own homemade pumpkin pie spice)
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ⅓ cups (190g) all-purpose flour
• ½ cup (85g) dark chocolate chips
• 15 large marshmallows cut in half with scissors
• ¾ cup (4oz/113g) dark chocolate chips or chunks
• ½ cup (35g) from 5 squares roughly crushed graham crackers, plus 2 extra for topping

Instructions

 

• Preheat the oven to 350 degrees F and line an 8x8-inch square baking pan with parchment paper, allowing the parchment to hang about an inch over the edges.
• Combine melted butter, brown sugar, granulated sugar and vanilla in a large bowl and whisk to blend. Add the egg yolk, honey and blotted pumpkin puree and whisk until smooth.
• Add the pumpkin spice (optional), baking powder, baking soda and salt and whisk to combine. Add the flour and mix it in gently. Add the chocolate chips and broken up graham crackers and fold them in evenly.
• Press about three-quarters of the cookie dough into even layer on the base of the prepared pan. Place the marshmallows cut-side-down over the cookie dough so they stick. They should almost cover the surface. Scatter chocolate chunks over top then crumble the extra graham crackers on top. Break up clumps of the remaining pumpkin cookie dough and smush them on top. Leave some open spaces for the marshmallows to peak through when baking.
• Bake for 24-28 minutes until golden brown. Remove the pan from the oven and transfer to a wire rack to cool completely before slicing.