If you’re looking for a cozy, irresistibly sweet treat that combines the best of fall flavors and classic campfire nostalgia, this Pumpkin S’mores Bars Recipe is exactly what you need. Imagine the comforting spice of pumpkin pie filling layered on a crunchy graham cracker crust, generously topped with melted chocolate and toasted mini marshmallows, all baked to perfection. This dessert brings together all the warmth and joy of autumn in a fun, easy-to-make bar that’s sure to impress family and friends. Whether for a holiday gathering or a simple indulgent snack, these bars are pure magic!
Ingredients You’ll Need
Gathering simple, well-loved ingredients is the first step to creating these delightful Pumpkin S’mores Bars. Each one plays a starring role, whether it’s adding the perfect texture, rich flavor, or that beautiful autumn color that makes this dessert truly shine.
- 1 cup unsalted butter, melted: Provides a rich, moist base to hold the graham cracker crust together perfectly.
- 2 cups graham cracker crumbs: Adds that classic crunch and warmth reminiscent of campfire s’mores.
- 1/4 cup granulated sugar: Sweetens the crust just enough without overpowering the pumpkin layer.
- 1/4 teaspoon salt: Balances flavors and enhances the sweetness of the bars.
- 1 cup canned pumpkin puree: Brings that iconic pumpkin flavor and smooth texture that defines these bars.
- 1 cup sweetened condensed milk: Adds creamy sweetness, binding the pumpkin filling beautifully.
- 2 teaspoons pumpkin pie spice: Gives that warm, fragrant blend of cinnamon, nutmeg, and cloves that scream autumn.
- 1 teaspoon vanilla extract: Enhances all flavors with a lovely, cozy aroma.
- 1 large egg: Helps set the pumpkin filling so it’s silky but firm enough to cut.
- 2 cups semi-sweet chocolate chips: Melts into decadent pockets of gooey chocolate throughout the bars.
- 2 cups mini marshmallows: Toasted on top for that perfectly golden, sticky, and sweet finish.
How to Make Pumpkin S’mores Bars Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Make sure to grease a 9×13-inch baking pan so the bars don’t stick — this simple step will ensure a clean slice every time.
Step 2: Make the Graham Cracker Crust
In a mixing bowl, combine the melted butter with the graham cracker crumbs, granulated sugar, and a pinch of salt. Stir until the mixture feels sandy and then press it firmly into the bottom of your greased baking dish. This crust is your crunchy, buttery foundation that balances the soft pumpkin layer on top.
Step 3: Whisk the Pumpkin Filling
In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, and egg until smooth. This mixture will be creamy, spiced, and oh-so-flavorful, forming the heart of your bars.
Step 4: Assemble the Layers
Pour the pumpkin mixture evenly over the graham cracker crust. Then, sprinkle the semi-sweet chocolate chips on top, distributing them evenly so every bite includes a bit of rich chocolate happiness.
Step 5: First Bake
Place the pan in the oven and bake for about 15 minutes. This step sets the pumpkin layer somewhat, warming the chocolate chips but not quite melting them completely—a perfect setup for the next phase.
Step 6: Add the Marshmallow Topping and Final Bake
Remove the pan from the oven and generously scatter mini marshmallows over the top. Return the pan to the oven and bake for an extra 10-15 minutes until the marshmallows puff up and turn golden brown, giving you that iconic s’mores look and melt-in-your-mouth texture.
Step 7: Cool and Serve
Once baked, it’s crucial to let the bars cool completely on a wire rack. This waiting game allows them to set beautifully for clean cutting and perfect squares packed with layers of flavor and texture.
How to Serve Pumpkin S’mores Bars Recipe
Garnishes
You can add a sprinkle of cinnamon or a light dusting of powdered sugar for a pretty finish. A few extra mini marshmallows or shards of chocolate scattered on the plate bring extra charm and yumminess, perfect for presentation when serving guests.
Side Dishes
These bars are incredibly rich and satisfying on their own, but they pair wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a hot cup of coffee or chai tea to complement the warm spices.
Creative Ways to Present
Try serving the bars on a rustic wooden board for an inviting autumn vibe, or cut them into bite-sized squares for easy sharing at parties. You can also layer the bars with whipped cream and pumpkin puree in clear glasses to create a stunning pumpkin s’mores parfait for a festive twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the bars tightly with plastic wrap or aluminum foil and store them at room temperature for up to 2 days, or in the refrigerator for 4-5 days to keep them fresh and moist.
Freezing
You can freeze these Pumpkin S’mores Bars by wrapping them tightly in plastic wrap and then placing them in an airtight container or freezer bag. They’ll keep well for up to 2 months, making them a great option for prepping ahead of busy holidays.
Reheating
To enjoy them warm, thaw frozen bars in the refrigerator overnight and then heat individual portions in the microwave for about 20 seconds. The gooey chocolate and marshmallow melt beautifully with a quick reheat, restoring that just-out-of-the-oven feel.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but fresh pumpkin needs to be cooked and pureed until smooth first. Using canned pumpkin puree keeps the recipe simple and ensures the right moisture level for perfect bars.
What if I don’t have pumpkin pie spice?
You can easily make a quick blend by combining cinnamon, nutmeg, ginger, and cloves. This homemade spice mix will give your bars the warm fall flavor they need.
Can I substitute chocolate chips with a different type of chocolate?
Absolutely! Dark chocolate chips provide a richer taste while milk chocolate offers sweeter notes. White chocolate can also be used but may change the overall flavor profile.
Are these bars suitable for kids?
Definitely! Kids love the gooey marshmallows and chocolate, and the pumpkin adds a gentle, sweet surprise packed with nutrients.
How do I ensure the marshmallows get golden but don’t burn?
Bake the marshmallows during the last 10-15 minutes, watching closely toward the end. They toast quickly, so once they start turning golden brown, it’s best to remove the bars from the oven immediately.
Final Thoughts
This Pumpkin S’mores Bars Recipe is a delightful treat that perfectly balances nostalgic campfire flavors with cozy autumn spices. It’s easy to make, wonderfully satisfying, and guaranteed to bring smiles all around. I encourage you to try this recipe soon—you’ll find it’s as fun to make as it is to eat, and it might just become your new favorite fall dessert!
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Pumpkin S’mores Bars Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 0h 45m
- Yield: 12-16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin S’mores Bars combine the cozy flavors of pumpkin spice with the classic campfire treat of s’mores. Featuring a crunchy graham cracker crust, a creamy pumpkin layer, melted chocolate chips, and toasted mini marshmallows on top, these bars are perfect for fall gatherings or anytime you want a sweet seasonal treat.
Ingredients
Graham Crust
- 1 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Pumpkin Layer
- 1 cup canned pumpkin puree
- 1 cup sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 large egg
Toppings
- 2 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly and set it aside to get ready for the crust.
- Make the crust: In a mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix well until all ingredients are evenly incorporated. Press this mixture firmly into the bottom of the prepared baking pan to create an even crust layer.
- Prepare the pumpkin mixture: In a separate bowl, whisk together the canned pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, and the egg until the mixture is smooth and well blended, ensuring no lumps remain.
- Add pumpkin layer to crust: Pour the prepared pumpkin mixture evenly over the graham cracker crust in your baking pan, smoothing it out gently with a spatula for an even surface.
- Sprinkle chocolate chips: Evenly distribute the semi-sweet chocolate chips over the top of the pumpkin layer, covering the surface.
- Bake initially: Place the pan in the preheated oven and bake for about 15 minutes to set the pumpkin layer and start melting the chocolate chips.
- Add marshmallows: Remove the pan carefully from the oven and evenly scatter the mini marshmallows over the top of the chocolate chips layer.
- Final bake: Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the marshmallows are golden brown and the edges of the bars are set firmly.
- Cool and serve: Remove the pan from the oven and let the bars cool completely on a wire rack. Once cooled, cut into squares and serve.
Notes
- For best results, make sure the pumpkin puree is smooth and well mixed with the other ingredients to avoid lumps.
- Watch the marshmallows closely during the final baking stage to prevent burning.
- Use a sharp knife warmed in hot water to cut the bars cleanly after cooling.
- These bars can be stored in an airtight container at room temperature for up to 3 days.
- To make the crust gluten-free, substitute graham cracker crumbs with gluten-free cracker crumbs.
