Name: Pumpkin S'mores Bars Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 2 tablespoons granulated sugar; 1 pinch fine sea salt; 1/2 cup unsalted butter, softened to room temperature; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg, room temperature; 2/3 cup pumpkin puree; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon fine sea salt; 1 1/2 cups semi-sweet chocolate chips; 2 cups mini marshmallows; 1/2 cup chopped pecans or walnuts; 1/2 cup white chocolate chips

Pumpkin S'mores Bars Recipe tastes like a campfire and a slice of pumpkin pie had a very delicious, very gooey baby, and it works perfectly for fall parties, bake sales, or weeknight dessert cravings in about 45 minutes total. Anyone who loves classic s'mores, cozy spices, and easy bar desserts will fall hard for this recipe. I tested these on my neighbors and my kids’ teachers, so you can say I take my pumpkin dessert research seriously.

Why You Should Try This Pumpkin S'mores Bars Recipe

These Pumpkin S'mores Bars layer a buttery graham cracker crust, spiced pumpkin cookie base, melty chocolate, and toasted marshmallows into one pan. You get all the flavor of campfire s'mores with the soft, chewy comfort of a pumpkin bar.

The recipe uses simple pantry ingredients and one bowl for the pumpkin layer, so cleanup stays easy. You can bake the bars ahead, then toast the marshmallows right before serving for that fresh, gooey pull.

“These Pumpkin S'mores Bars taste like fall at a campfire party and disappeared from the dessert table in under ten minutes ★★★★★”

Ingredients You’ll Need

For the graham cracker crust

1 1/2 cups graham cracker crumbs
- Use about 10–12 full sheets; I like Honey Maid or store brand.
6 tablespoons unsalted butter, melted
- Salted butter works; skip extra salt later if you use it.
2 tablespoons granulated sugar
Pinch of fine sea salt

1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, room temperature
2/3 cup pumpkin puree
- Use 100% pure pumpkin, not pumpkin pie mix. Libby’s gives consistent texture.
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
- Or use 2 teaspoons pumpkin pie spice and skip the individual spices.
1/2 teaspoon fine sea salt

Chocolate and marshmallow topping

1 1/2 cups semi-sweet chocolate chips
- Use milk chocolate chips if you want classic s'mores flavor.
2 cups mini marshmallows
- Large marshmallows cut in halves or thirds also work.

Optional mix-ins and swaps

1/2 cup chopped pecans or walnuts for crunch
1/2 cup white chocolate chips for extra sweetness
Gluten free graham crackers and a 1:1 gluten free flour blend if you need a gluten free version

Equipment

9×13 inch baking pan
Parchment paper or nonstick spray
Mixing bowls
Hand mixer or stand mixer with paddle
Rubber spatula
Measuring cups and spoons
Offset spatula or spoon for spreading
Oven with broiler setting for toasting marshmallows

Tips & Tricks

Line the pan with parchment and leave overhang so you lift the Pumpkin S'mores Bars out easily for clean slicing.
Pack the graham cracker crust firmly with the bottom of a measuring cup so it bakes into a sturdy base that does not crumble.
Blot pumpkin puree with paper towels if it looks very wet; this keeps the bars chewy instead of cakey.
Bring butter and egg to room temperature so the pumpkin cookie layer mixes smoothly and bakes evenly.
Spread the pumpkin batter gently over the crust; use small dollops and connect them so you do not pull up crumbs.
Add chocolate chips right after baking the pumpkin layer so they melt slightly and stick to the surface.
Toast marshmallows under the broiler and watch closely; they go from golden to burnt in seconds.
Chill the baked bars for 30 to 60 minutes before slicing if you want neat squares with clean layers.
Use a hot, clean knife for each cut when marshmallows still feel very gooey.
Store leftovers in a single layer or with parchment between layers so marshmallows do not glue everything together.

How to Make Pumpkin S'mores Bars Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper, leaving some overhang on the long sides, or grease it well with nonstick spray. Set the pan aside while you mix the crust.

Step 2: Mix the graham cracker crust

Stir graham cracker crumbs, sugar, and salt together in a medium bowl. Pour in the melted butter and mix until the crumbs look evenly moistened and clump when you squeeze them. Dump the mixture into the prepared pan and press it firmly into an even layer.

Step 3: Par-bake the crust

Slide the pan into the oven and bake the crust for 8 minutes. This short bake helps the crust set so it stays crisp under the pumpkin layer. Pull the pan out and set it on a cooling rack while you mix the pumpkin batter.

Step 4: Cream butter and sugars

Beat the softened butter, granulated sugar, and brown sugar together in a large bowl with a hand mixer or stand mixer. Mix on medium speed for 2 to 3 minutes until the mixture looks light and fluffy. Scrape the bowl so no butter hides on the bottom.

Step 5: Add egg, pumpkin, and vanilla

Beat in the egg until it fully combines. Add the pumpkin puree and vanilla and mix again; the batter may look slightly curdled, and that stays normal. Scrape the bowl once more to keep everything even.

Step 6: Combine dry ingredients

Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together in a separate bowl. This step keeps the spices and leavening spread evenly through the Pumpkin S'mores Bars Recipe. You avoid pockets of spice or baking soda this way.

Add the dry ingredients to the wet ingredients in two additions. Mix on low speed just until the flour disappears and the batter looks smooth and thick. Fold in any optional nuts or extra chips with a spatula.

Step 8: Spread pumpkin layer over crust

Drop spoonfuls of pumpkin batter all over the warm graham crust. Use an offset spatula or the back of a spoon to connect the dollops and spread them into an even layer. Work gently so you do not dig into the crust.

Step 9: Bake the pumpkin layer

Return the pan to the oven and bake for 18 to 22 minutes. The pumpkin layer should look set around the edges and slightly soft in the center, and a toothpick should come out with a few moist crumbs. Take the pan out and set it on a rack.

Step 10: Add chocolate chips

Sprinkle the chocolate chips evenly over the hot pumpkin layer. The heat from the bars will soften the chocolate so it melts just enough to stick. Let the bars sit for 3 to 5 minutes while the chocolate settles.

Step 11: Top with marshmallows

Scatter the mini marshmallows over the melted chocolate in a thick, even layer. You want most of the chocolate covered so it does not scorch under the broiler. Press the marshmallows down very lightly so they stay in place.

Step 12: Toast the marshmallows

Turn your oven to broil on high and place the pan on the middle rack. Broil for 1 to 3 minutes until the marshmallows puff and turn golden brown with some toasty spots. Watch the pan the entire time because marshmallows burn very quickly.

Step 13: Cool and slice

Remove the pan from the oven and let the Pumpkin S'mores Bars cool at room temperature for at least 30 minutes. For extra neat slices, chill the pan in the fridge for another 30 minutes. Lift the bars out by the parchment, cut into squares with a sharp knife, and wipe the blade between cuts.

What to Serve with Pumpkin S'mores Bars Recipe

Serve Pumpkin S'mores Bars slightly warm so the chocolate feels soft and the marshmallows stay gooey. A scoop of vanilla ice cream or cinnamon ice cream turns one square into a full dessert. You can also serve them with cold milk, hot cocoa, chai, or a simple cup of coffee for a cozy treat. I like to cut them small for parties because people often come back for a second piece.

Storage Options

Store Pumpkin S'mores Bars in an airtight container at room temperature for up to 2 days; keep them in a single layer or separate layers with parchment.
Keep them in the fridge for up to 5 days if your kitchen runs warm and you want the chocolate to stay firm.
Freeze tightly wrapped bars without the marshmallow layer for up to 2 months, then thaw and add fresh marshmallows and broil before serving.
Reheat individual bars in the microwave for 10 to 15 seconds or in a 300°F oven for 5 to 8 minutes until the marshmallows soften and the chocolate loosens again.