Description

These Pumpkin S’mores Bars combine the comforting flavors of pumpkin pie with the classic campfire treat of s’mores. Featuring a graham cracker crust, a creamy pumpkin-spiced filling, a layer of melted chocolate chips, and toasted mini marshmallows on top, these bars are perfect for fall gatherings or holiday desserts.

Ingredients

Scale

Crust

1 cup unsalted butter, melted
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon salt

Filling

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 thoroughly and set it aside to get ready for the crust.
Make the Crust: In a mixing bowl, combine the melted unsalted butter, graham cracker crumbs, granulated sugar, and salt. Stir until well blended. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer.
Mix Pumpkin Filling: In a separate bowl, whisk together the canned pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, and the large egg until the mixture is smooth and fully combined.
Assemble the Bars: Pour the pumpkin filling evenly over the graham cracker crust in the baking pan, spreading it to cover the surface completely.
Add Chocolate Chips: Sprinkle the semi-sweet chocolate chips evenly over the pumpkin layer to ensure every bite has chocolate goodness.
First Bake: Place the pan in the preheated oven and bake for about 15 minutes to set the pumpkin layer and slightly melt the chocolate chips.
Add Marshmallows: Remove the pan from the oven and scatter the mini marshmallows evenly over the top of the chocolate layer.
Final Bake and Toast: Return the pan to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and the edges of the bars are set.
Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cool, cut into squares and serve for a delicious fall dessert treat.

Notes

Use full-fat canned pumpkin puree for the best flavor and texture.
If you prefer less sweetness, reduce the sugar in the crust slightly.
Keep an eye on the marshmallows while toasting to avoid burning.
Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These bars can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (assuming 16 bars per recipe)
Calories: 320 kcal
Sugar: 28 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: Pumpkin S’mores Bars, pumpkin dessert, fall dessert, s’mores recipe, pumpkin bars, Halloween dessert, Thanksgiving dessert