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; 1/4 cup granulated sugar; 1/4 teaspoon fine sea salt; 1 cup canned pumpkin puree; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon fine sea salt; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1 1/4 cups semi-sweet chocolate chips; 2 cups mini marshmallows; 2 sheets graham crackers, roughly broken into small pieces

Pumpkin S'mores Bars Recipe tastes like a campfire and a slice of pumpkin pie had a very delicious, very gooey baby, and I mean that in the best way. This dessert works for busy bakers who want a fall treat that feels special but takes about 45 minutes start to finish. I tested these on my neighbors before I shared them here, and they still knock on my door asking if I have “extras.”

Why Make This Pumpkin S'mores Bars Recipe at Home

You control the texture and sweetness, so the pumpkin spice flavor stays cozy without turning into a sugar bomb. Homemade pumpkin s'mores bars also use real pumpkin puree, which keeps the bars moist and soft while the graham crust stays toasty and buttery.

You can tweak the chocolate level, use your favorite marshmallows, and cut them as big or small as you like. I also love that this recipe travels well for potlucks, bake sales, and school events, since the bars slice cleanly once they cool.

“These pumpkin s'mores bars taste like a fall festival in a pan, and my kids ask for them every weekend now. ★★★★★”

Ingredients You Need

For the graham cracker crust

1 1/2 cups graham cracker crumbs
- About 10 to 12 full sheets; I like Honey Maid, but any plain graham cracker works.
- Use pre-crushed graham crumbs from the baking aisle if you want a shortcut.
6 tablespoons unsalted butter, melted
- Use salted butter if that is what you have and skip the added salt in the crust.
1/4 cup granulated sugar
1/4 teaspoon fine sea salt

For the pumpkin layer

1 cup canned pumpkin puree
- Use plain pumpkin puree, not pumpkin pie filling. Libby’s gives consistent results.
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
- If you do not have pumpkin pie spice, use 1/4 teaspoon nutmeg and 1/4 teaspoon ginger.
1/4 teaspoon fine sea salt
3/4 cup all-purpose flour
1 teaspoon baking powder

For the chocolate and marshmallow topping

1 1/4 cups semi-sweet chocolate chips
- Use milk chocolate chips if you want a sweeter, more classic s'mores flavor.
2 cups mini marshmallows
- Mini marshmallows melt and toast more evenly than large ones.
2 graham cracker sheets, roughly broken into small pieces for garnish
- Optional but adds crunch and that classic s'mores look.

Equipment list

8 by 8 inch baking pan
- Line it with parchment paper and leave a little overhang for easy lifting.
Mixing bowls, medium and large
Whisk and rubber spatula
Measuring cups and spoons
Small saucepan or microwave safe bowl for melting butter
Offset spatula or spoon for spreading layers
Wire rack for cooling

Tips & Mistakes

Line the pan with parchment so you lift the pumpkin s'mores bars out cleanly and slice neat squares.
Press the graham crust firmly with the bottom of a measuring cup so it bakes into a solid base and does not crumble.
Use pumpkin puree, not pumpkin pie filling, or the bars turn too sweet and soft.
Bring the egg to room temperature so it mixes smoothly into the pumpkin mixture and bakes evenly.
Do not overmix the pumpkin batter after you add the flour or the bars turn tough instead of tender.
Bake the pumpkin layer until the center barely jiggles; if it looks wet, give it a few more minutes so the bars set properly.
Add the marshmallows near the end of baking so they toast golden and gooey without burning.
Let the bars cool completely before slicing or the warm chocolate and marshmallows slide everywhere.
Use a sharp knife and wipe it between cuts to keep the layers clean and pretty.
Store leftovers in a single layer or with parchment between layers so the marshmallows do not weld everything together.

How to Make Pumpkin S'mores Bars Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F and position a rack in the center. Line an 8 by 8 inch pan with parchment paper and leave some overhang on two sides so you lift the bars out later. Lightly grease the exposed sides of the pan so nothing sticks.

Step 2: Mix and bake the graham cracker crust

Stir the graham cracker crumbs, granulated sugar, and salt together in a medium bowl. Pour in the melted butter and mix until the crumbs feel like damp sand and hold together when you squeeze them. Press the mixture firmly into the bottom of the pan in an even layer, then bake for 8 to 10 minutes until the edges look slightly darker and the crust smells toasty.

Set the pan on a wire rack while you mix the pumpkin layer. The crust can cool slightly, but you do not need to chill it. Keep the oven at 350°F.

Step 3: Make the pumpkin batter

Whisk the pumpkin puree, brown sugar, granulated sugar, egg, and vanilla in a large bowl until the mixture looks smooth and glossy. Add the cinnamon, pumpkin pie spice, and salt, then whisk again so the spices distribute evenly. Sprinkle the flour and baking powder over the top and fold gently with a spatula until no dry streaks remain.

Scrape the pumpkin batter over the warm graham crust and spread it into an even layer. Take the batter all the way to the edges so the bars bake uniformly. Tap the pan lightly on the counter to pop any big air bubbles.

Step 4: Bake the pumpkin layer

Slide the pan back into the oven and bake for 18 to 22 minutes. Check the center with a toothpick; it should come out with a few moist crumbs but no wet batter. If the edges puff and the center looks set and matte, you hit the sweet spot.

Place the pan on a wire rack while you prep the topping. The pumpkin layer continues to firm up as it cools slightly. Keep the oven on, since you still need to toast the marshmallows.

Step 5: Add chocolate and marshmallows

Sprinkle the chocolate chips evenly over the warm pumpkin layer. Wait 2 to 3 minutes so the chocolate softens from the residual heat. Scatter the mini marshmallows over the top in a thick, even layer, then tuck in the graham cracker pieces here and there.

Press the toppings very gently with your hand or a spatula so they sit snugly on the pumpkin layer. Do not mash them down or you lose some of that fluffy marshmallow texture. The pan should look generously covered, with only a few peeks of pumpkin showing.

Step 6: Toast the topping

Return the pan to the oven and bake for 5 to 7 minutes until the marshmallows puff and turn light golden. Watch closely during the last couple of minutes, since marshmallows move from golden to very dark in a hurry. If your oven browns unevenly, rotate the pan halfway through.

If you want a deeper toast, switch the oven to broil on low for 30 to 60 seconds and stand right there with the oven door cracked. Pull the bars out as soon as the marshmallows reach your favorite level of toastiness. The chocolate should look melted and glossy under the marshmallow layer.

Step 7: Cool and slice

Set the pan on a wire rack and let the pumpkin s'mores bars cool completely, about 1 to 2 hours. Lift the slab out of the pan using the parchment overhang and transfer it to a cutting board. Use a sharp knife to cut into 9 large bars or 16 smaller squares.

If the knife sticks, run it under warm water, dry it, and slice again. Wipe the blade between cuts to keep the layers neat. Serve the bars at room temperature or slightly warm.

Variations I've Tried

I swapped the semi-sweet chocolate chips for chopped dark chocolate and loved the deeper flavor with the sweet marshmallows. I also tried a version with half graham crumbs and half crushed gingersnaps in the crust, which gave the bars a spicy cookie vibe that tasted very fall. My kids begged for a peanut butter version, so I drizzled warmed peanut butter over the chocolate layer before the marshmallows and that batch disappeared in record time.

You can sprinkle a little flaky sea salt over the marshmallows right after baking if you like a salty sweet contrast. I also tested a gluten free version with a good quality gluten free graham cracker and a 1 to 1 gluten free flour blend, and the bars still held together and tasted great.

How to Serve Pumpkin S'mores Bars Recipe

Serve pumpkin s'mores bars at room temperature so the pumpkin layer feels soft and the chocolate stays just set. If you want extra gooey vibes, warm individual bars in the microwave for about 10 to 15 seconds. Pair them with cold milk, hot cocoa, apple cider, or a big mug of coffee or tea.

These bars work well on a fall dessert board with sliced apples, caramel dip, and a few extra graham crackers. I also like to pack them in lunchboxes as a special treat, wrapped in parchment so the marshmallow top stays intact.

How to store

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 so the marshmallows do not stick.
For longer storage, keep the container in the fridge for up to 5 days; let the bars sit at room temperature for 15 minutes before serving so the texture softens.
Freeze individual bars on a parchment lined tray until solid, then wrap each one tightly in plastic and place them in a freezer bag for up to 2 months.
Reheat from room temperature or chilled in the microwave for 10 to 15 seconds or in a 300°F oven for about 5 to 8 minutes until the chocolate softens and the marshmallows feel slightly gooey again.