If you love everything cozy, sweet, and bursting with autumn vibes, you are going to adore this Pumpkin S’mores Bars Recipe! It’s the perfect fusion of classic s’mores and rich pumpkin flavor, wrapped up in a gooey, melt-in-your-mouth bar that feels like a warm hug. These bars are an irresistible treat that captures the magic of fall in every bite, making them a must-have for your dessert lineup this season.
Ingredients You’ll Need
Simple, yet essential ingredients come together here to create a mouthwatering Pumpkin S’mores Bars Recipe. Each one adds a unique element: from the crunch of graham cracker crumbs to the creamy sweetness of pumpkin and chocolate, they all balance perfectly for a texture and flavor explosion.
- Unsalted butter, 1 cup melted: Provides rich moisture and helps bind the graham cracker crust.
- Graham cracker crumbs, 2 cups: Creates the crispy, buttery base reminiscent of traditional s’mores.
- Granulated sugar, 1/4 cup: Adds a touch of sweetness to the crust without overpowering it.
- Salt, 1/4 teaspoon: Enhances the flavors and balances the sweetness beautifully.
- Canned pumpkin puree, 1 cup: Infuses the bars with cozy pumpkin flavor and a moist texture.
- Sweetened condensed milk, 1 cup: Offers creamy sweetness and helps create the custard-like filling.
- Pumpkin pie spice, 2 teaspoons: Brings warm notes of cinnamon, nutmeg, and cloves for that perfect fall kick.
- Vanilla extract, 1 teaspoon: Deepens the flavor profile and adds warmth.
- Large egg, 1: Binds the pumpkin filling and helps it set with just the right texture.
- Semi-sweet chocolate chips, 2 cups: Melts into gooey pockets of chocolate heaven.
- Mini marshmallows, 2 cups: Topping these bars with marshmallows brings the iconic s’mores gooeyness and golden finish.
How to Make Pumpkin S’mores Bars Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. This ensures your bars won’t stick and will come out in perfect squares.
Step 2: Make the Graham Cracker Crust
In a mixing bowl, blend together the melted butter, graham cracker crumbs, sugar, and salt until well combined. Press this mixture firmly into the bottom of your prepared pan to create a crispy, buttery foundation for your bars.
Step 3: Whisk the Pumpkin Filling
Grab a separate bowl and whisk the pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, and egg until smooth and creamy. This mix will become the luscious pumpkin layer that melts so beautifully during baking.
Step 4: Assemble the Base Layers
Pour the pumpkin mixture evenly over the graham cracker crust, spreading it gently to cover the surface. Next, sprinkle the semi-sweet chocolate chips evenly on top, ensuring every bite has that decadent chocolate element.
Step 5: First Bake
Bake the pan in the preheated oven for about 15 minutes. This step starts to set the pumpkin layer and allows the chocolate to begin melting, creating an irresistible combination.
Step 6: Add the Marshmallow Topping and Finish Baking
Take the pan out of the oven and scatter mini marshmallows evenly over the top. Return the pan to the oven and bake for an additional 10 to 15 minutes, until the marshmallows become golden brown and delightfully toasted, while the edges set firmly.
Step 7: Cool and Cut
Let your bars cool completely in the pan on a wire rack. This cooling time is essential for them to set perfectly, making cutting clean squares easy and mess-free.
How to Serve Pumpkin S’mores Bars Recipe
Garnishes
If you want to elevate the presentation, sprinkle a light dusting of cinnamon or pumpkin pie spice over the top before serving. A drizzle of caramel or melted chocolate also adds a lovely touch that guests will admire.
Side Dishes
These bars are sweet and filling on their own, but serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream creates a delightful contrast in temperature and texture. Warm apple cider is a classic match for this autumn-inspired dessert.
Creative Ways to Present
For a festive twist, try layering these Pumpkin S’mores Bars Recipe squares in a glass trifle bowl with whipped cream and crushed graham crackers for a gorgeous dessert display. They also make charming individual servings when served in mini cupcake liners.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container at room temperature for up to two days, or refrigerate them for up to a week. The bars maintain their texture and flavor best when stored properly.
Freezing
You can freeze these bars by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to three months. Thaw them overnight in the fridge before serving to enjoy the same gooey goodness.
Reheating
To revive the warm, melty feel, pop a square or two in the microwave for about 15 to 20 seconds or warm them gently in a preheated oven at 300°F (150°C) for 5 to 7 minutes. This helps soften the marshmallows and bring back that freshly baked magic.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it needs to be cooked and pureed until smooth. Using canned pumpkin puree is just a convenient shortcut that provides consistent moisture and texture.
What if I don’t have pumpkin pie spice?
You can make your own by mixing cinnamon, nutmeg, ginger, and cloves. This DIY blend works just as well and allows you to customize the spice level.
Can I substitute mini marshmallows with regular-sized ones?
While mini marshmallows melt more evenly and cover the top nicely, you can chop regular marshmallows into smaller pieces and sprinkle them evenly across the bars for a similar effect.
Are these bars gluten-free?
They are not gluten-free as they use graham cracker crumbs, which typically contain gluten. However, you can try substituting gluten-free graham cracker crumbs to adapt the recipe.
How long do these bars last after baking?
Stored properly, they last up to a week in the refrigerator. Just keep them in an airtight container to maintain freshness and taste.
Final Thoughts
I can’t recommend this Pumpkin S’mores Bars Recipe enough if you’re looking for that perfect fall dessert that’s both nostalgic and unique. It’s a crowd-pleaser that’s straightforward to make, bursting with cozy flavors, and sure to become a seasonal favorite. Give it a try and watch everyone fall head over heels for these sweet, gooey bars!
Print
Pumpkin S’mores Bars Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 0h 45m
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin S’mores Bars combine the cozy flavors of pumpkin and pumpkin pie spice with the classic s’mores combination of graham cracker crust, chocolate chips, and toasted marshmallows. Perfect for fall gatherings, these bars are baked to golden perfection with a rich, creamy pumpkin layer beneath a gooey marshmallow topping.
Ingredients
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
Topping
- 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 and set it aside to prepare for the crust.
- Make the Crust: In a bowl, combine the melted butter, graham cracker crumbs, sugar, and salt. Mix thoroughly until combined. Press this mixture firmly into the bottom of the prepared baking pan to create an even crust layer.
- Prepare Pumpkin Mixture: In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, and the egg until the mixture is smooth and well combined.
- Assemble Pumpkin Layer: Pour the pumpkin mixture evenly over the graham cracker crust in the baking pan, spreading it out to cover the surface uniformly.
- Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the pumpkin layer to ensure every bar has gooey chocolate.
- Initial Baking: Place the pan in the preheated oven and bake for about 15 minutes to set the pumpkin layer and melt the chocolate chips slightly.
- Add Marshmallows: Remove the baking pan from the oven carefully, then evenly scatter the mini marshmallows over the top layer.
- Final Bake: Return the pan to the oven and bake for an additional 10-15 minutes, or until the marshmallows turn golden brown on top and the edges are set.
- Cool and Serve: Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.
Notes
- For best results, use fresh pumpkin puree rather than pie filling, which has added sugars and spices.
- Be sure to watch the marshmallows closely during the final bake to prevent burning.
- Allow the bars to cool fully for cleaner cuts and better texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- To make cleanup easier, line the baking pan with parchment paper before pressing in the crust.
