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
Scale
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.
