Pumpkin S'mores Bars Recipe tastes like a cozy campfire party collided with a slice of pumpkin pie and decided to become your new favorite fall dessert. It works perfectly for bake sales, potlucks, holiday dessert tables, or weeknight treats, and you can pull it together in about 45–50 minutes. I tested these on my neighbors and my kids’ friends, and not a crumb survived longer than five minutes.

Why You Should Try This Pumpkin S'mores Bars Recipe

These pumpkin s'mores bars pack a chewy graham crust, soft pumpkin spice layer, and gooey melted chocolate with toasted marshmallows on top. You get all the flavor of classic s'mores with the cozy twist of pumpkin pie, without standing over a fire or cleaning sticky marshmallow off your sleeves.

The recipe uses simple pantry ingredients and comes together in one pan, so you avoid a huge mess. You can slice the bars small for a crowd or cut them large for serious dessert people who mean business.

“These Pumpkin S'mores Bars taste like fall at a campfire party, and everyone asked for seconds and the recipe. ★★★★★”

Ingredients You’ll Need

Graham crust layer

1 1/2 cups graham cracker crumbs
- Use store-bought crumbs to save time, or crush about 12 whole graham crackers in a zip-top bag.
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
7 tablespoons unsalted butter, melted
- Use salted butter if you like a slightly saltier crust and reduce added salt to a pinch.

Pumpkin layer

1 cup pumpkin puree
- Use canned pumpkin puree, not pumpkin pie filling. Libby’s or store brand both work.
1/3 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
- Swap the spices for 1 1/2 teaspoons pumpkin pie spice if you prefer.
1/4 teaspoon fine sea salt
1/2 cup all-purpose flour
- Use a gluten-free 1:1 baking blend if you need a gluten-free option.

Chocolate & marshmallow topping

1 1/4 cups semi-sweet chocolate chips
- Use milk chocolate chips if you like classic s'mores flavor, or dark chocolate chips for a richer taste.
2 cups mini marshmallows
- Large marshmallows cut in half also work, but mini marshmallows toast more evenly.

Optional mix-ins & toppings

1/2 cup chopped pecans or walnuts for crunch
Extra graham cracker pieces for sprinkling on top
Flaky sea salt for sprinkling over the melted chocolate

Equipment

8×8 inch baking pan (metal pan browns the crust better than glass)
Parchment paper
Mixing bowls (one medium, one large)
Whisk and rubber spatula
Measuring cups and spoons
Small offset spatula or spoon for spreading layers
Oven mitts (marshmallows get very hot and sticky)

Tips & Tricks

Line the pan with parchment and leave overhang on two sides so you lift the bars out easily and slice cleanly.
Press the graham crust firmly with the bottom of a measuring cup so it bakes into a solid base that does not crumble.
Use room temperature egg and pumpkin so the pumpkin layer mixes smoothly without lumps.
Stir the pumpkin layer gently after you add the flour so you keep the texture soft and avoid toughness.
Sprinkle chocolate chips evenly so every bite gets chocolate, not just the corners.
Add the marshmallows near the end of baking so they toast golden instead of burning.
Watch the marshmallows closely in the last few minutes since they go from golden to too dark very quickly.
Let the bars cool completely before slicing so the pumpkin layer sets and the chocolate firms up.
Wipe the knife with a warm, damp cloth between cuts to keep the marshmallow from sticking.
Chill the bars for cleaner edges, then let them sit at room temperature for 10–15 minutes so the texture softens again.

How to Make Pumpkin S'mores Bars Recipe

Step 1: Prep the pan and oven

Heat your oven to 350°F (175°C).
Line an 8×8 inch pan with parchment paper, leaving a bit of overhang on two sides like a sling.
Lightly grease the parchment and sides of the pan with butter or nonstick spray so the crust releases easily.

Step 2: Mix the graham crust

In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and salt.
Pour in the melted butter and stir until the crumbs look evenly moistened and resemble wet sand.
Transfer the mixture to the prepared pan and press it firmly into an even layer using the bottom of a measuring cup or your fingers.
Bake the crust for 8–10 minutes until it looks set and smells toasty, then remove the pan and set it aside while you mix the pumpkin layer.

Step 3: Make the pumpkin filling

In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, egg, and vanilla until the mixture looks smooth and glossy.
Add cinnamon, ginger, nutmeg, cloves, and salt, then whisk again so the spices distribute evenly.
Sprinkle the flour over the top and fold it in gently with a spatula until no dry streaks remain.
If you use nuts, fold them into the pumpkin mixture at this stage.

Step 4: Layer pumpkin over the crust

Pour the pumpkin mixture over the warm graham crust.
Spread it into an even layer, making sure it reaches all the corners.
Tap the pan lightly on the counter to release any air bubbles.

Step 5: Bake the pumpkin layer

Return the pan to the oven and bake for 18–22 minutes.
Check the center; it should look set around the edges and slightly soft in the middle, but not jiggly.
If the edges puff a bit, that works fine; they settle as the bars cool.

Step 6: Add chocolate and marshmallows

Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the hot pumpkin layer.
Let the chocolate sit for 2–3 minutes so it softens, then spread it gently with an offset spatula if you want a more even chocolate layer.
Scatter mini marshmallows over the top in a single layer, covering the chocolate as much as possible.
If you like, sprinkle extra graham pieces or a pinch of flaky sea salt over the marshmallows.

Step 7: Toast the marshmallows

Place the pan back in the oven and bake for 5–8 minutes until the marshmallows puff and turn golden brown.
Watch closely in the last couple of minutes so they do not burn.
If you want deeper color, switch the oven to broil on low and toast for 30–60 seconds, watching like a hawk.
Remove the pan and set it on a cooling rack.

Step 8: Cool and slice

Let the bars cool completely at room temperature so the pumpkin layer and chocolate set.
For extra neat slices, chill the pan in the fridge for 30–45 minutes.
Use the parchment sling to lift the entire slab out of the pan and place it on a cutting board.
Slice into 9 large bars or 16 smaller bars, wiping the knife between cuts for clean edges.

What to Serve with Pumpkin S'mores Bars Recipe

Serve these pumpkin s'mores bars slightly warm or at room temperature so the chocolate softens and the marshmallows stay chewy. Pair them with cold milk, hot cocoa, chai, or a simple cup of coffee for a cozy dessert moment. Add fresh fruit on the side, like sliced apples or pears, to balance the sweetness. If you serve them at a party, place them on a platter with a small bowl of extra mini marshmallows and graham pieces so people can add a little extra fun on top.

Storage Options

Store leftover bars in an airtight container at room temperature for up to 2 days if your kitchen stays cool.
Keep them in the fridge for up to 5 days; the marshmallows firm up a bit, but the flavor stays great.
Freeze individual bars on a baking sheet until solid, then wrap each one and store in a freezer bag for up to 2 months.
Thaw frozen bars in the fridge overnight, then warm them in a 300°F oven for 5–8 minutes or in the microwave for 10–15 seconds so the chocolate softens and the marshmallows regain their chew.