Pumpkin S’mores Bars Recipe

Introduction

These Pumpkin S’mores Bars combine the warm spices of fall with gooey marshmallow and rich chocolate in every bite. Perfect for an easy seasonal treat that feels both nostalgic and new.

Ingredients

• 1/2 cup unsalted butter (softened)
• 2/3 cup light brown sugar
• 1/4 cup + 2 tbsp. pumpkin puree
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup all-purpose or gluten-free flour
• 2 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 cup semisweet chocolate chips or chocolate chunks (dairy free if desired)
• 1/2 cup marshmallow creme or fluff OR 1 cup mini marshmallows divided

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and lightly spray an 8×8″ pan with cooking oil or baking spray.
2. Step 2: Using a stand or hand mixer, cream the softened butter and light brown sugar together until light and fluffy, about 1 minute.
3. Step 3: Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until just combined.
4. Step 4: In a separate bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Add this dry mixture to the wet ingredients and mix until just combined. Avoid over mixing.
5. Step 5: Stir in the chocolate chips with a wooden spoon.
6. Step 6: Spread about three-quarters of the cookie batter evenly into the greased pan, reserving about a quarter cup of batter.
7. Step 7: Use a spatula to spread the marshmallow creme or fluff on top of the cookie dough layer. It’s okay if it blends slightly with the dough. Sprinkle a few more chocolate chips over the marshmallow layer.
8. Step 8: Drop spoonfuls of the reserved batter over the marshmallow layer in different spots. Do not cover the marshmallow completely—just add chunks of dough.
9. Step 9: If you prefer using mini marshmallows and chocolate chips, stir them into the batter initially and reserve about a quarter cup to sprinkle on top before baking instead.
10. Step 10: Bake for 25 to 30 minutes, or until a toothpick inserted comes out mostly clean. Bars will firm up as they cool; the marshmallow layer should remain gooey.
11. Step 11: Allow the bars to cool completely in the pan before cutting to avoid losing the gooey texture.
12. Step 12: Store bars in a covered container. Reheat briefly in the microwave for a warm, soft treat the next day.

Tips & Variations

• For a dairy-free option, use dairy-free butter and chocolate chips labeled vegan.
• To intensify pumpkin flavor, add an extra teaspoon of pumpkin pie spice.
• Swap out marshmallow creme for mini marshmallows to add texture—just scatter them on top before baking.
• Press the reserved dough chunks lightly onto the marshmallow layer to help them stay in place.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat individual bars in the microwave for 10–15 seconds to restore their gooey texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of pumpkin puree?

Yes, canned pumpkin puree works perfectly and is what’s typically recommended for this recipe. Avoid pumpkin pie filling, which contains added sugars and spices.

Can I make these bars gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.

Pumpkin S’mores Bars Recipe

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★★★★★

4.4 from 69 reviews

• Author: Thomas
• Total Time: 40-45 minutes
• Yield: 16 bars 1x

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Description

Delightfully gooey Pumpkin S’mores Bars combine the warm spices of pumpkin pie with rich chocolate and fluffy marshmallows to create a perfect autumn treat. These bars feature a soft, spiced cookie base layered with marshmallow fluff and melty chocolate chips for a comforting and festive dessert that’s easy to make and sure to please any crowd.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 2/3 cup light brown sugar
• 1/4 cup + 2 tbsp. pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup all-purpose or gluten-free flour
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda

Add-ins

• 1 cup semisweet chocolate chips or chunks (dairy free if desired)
• 1/2 cup marshmallow creme or fluff OR 1 cup mini marshmallows, divided

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Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly spray an 8×8-inch baking pan with cooking oil or baking spray to prevent sticking.
2. Cream Butter and Sugar: Using a stand or hand mixer, cream together the softened butter and light brown sugar until the mixture is light and fluffy, about 1 minute.
3. Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract, beating until just combined to keep the batter light.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt, ensuring even distribution of the spices and leavening agents.
5. Mix Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and mix until just combined, careful not to overmix to retain a tender texture.
6. Fold in Chocolate Chips: Stir in the semisweet chocolate chips gently using a wooden spoon.
7. Layer Batter: Spread about three-quarters of the cookie batter evenly into the prepared baking pan, reserving a quarter cup for topping.
8. Add Marshmallow Layer: Spread the marshmallow creme over the cookie dough layer. If marshmallow fluff mixes slightly with the dough, that’s perfectly fine. Sprinkle additional chocolate chips over the marshmallow layer for extra gooeyness.
9. Top with Remaining Batter: Spoon the reserved quarter cup of cookie dough in small chunks over the marshmallow layer, leaving some marshmallow visible to create a rustic, uneven topping.
10. (Alternative) Mix Mini Marshmallows: If using mini marshmallows instead of fluff, stir them and some chocolate chips into the batter and reserve about ¼ cup of this mixture to sprinkle on top before baking.
11. Bake: Bake in the preheated oven for 25-30 minutes, until a toothpick inserted comes out mostly clean. The bars will firm up as they cool but keep a gooey marshmallow center.
12. Cool and Serve: Let the bars cool completely in the pan before cutting to avoid them being too gooey and falling apart. Store leftovers in a covered container and reheat briefly in the microwave to enjoy warm gooeyness again.

Notes

• Use gluten-free flour if you want a gluten-free version.
• Dairy-free chocolate chips and marshmallow creme make this recipe friendly for those avoiding dairy.
• Be careful not to overmix the batter to keep the bars soft and tender.
• Allow bars to cool fully before slicing to maintain clean cuts and avoid messy goo.
• Reheat bars in the microwave for a few seconds to revive the melty marshmallow texture.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin s’mores bars, pumpkin dessert, pumpkin bars, marshmallow bars, chocolate pumpkin dessert, fall desserts, easy pumpkin recipe