Name: Pumpkin S'mores Bars Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 cups graham cracker crumbs; 8 tablespoons unsalted butter, melted; 2 tablespoons 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; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/4 teaspoon fine sea salt; 3/4 cup all-purpose flour; 1 1/2 cups semi-sweet chocolate chips; 2 cups mini marshmallows; 4 sheets graham crackers, broken into small pieces

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. This Pumpkin S'mores Bars Recipe works perfectly for busy families, bake sales, or anyone who wants a fun twist on classic s'mores in about 1 hour total. I first tested these for a neighborhood potluck and watched an entire tray vanish in under 10 minutes, including the “hidden” backup pan.

Why Choose This Pumpkin S'mores Bars Recipe

These pumpkin s'mores bars keep the gooey marshmallow and melty chocolate you love, then add a soft pumpkin spice layer that tastes like pumpkin pie filling in bar form. The graham cracker crust stays sturdy enough to pick up with your hands, so you skip sticky fingers all over your kitchen.

You mix everything in basic bowls with no mixer if you like, and you bake it in one pan. The recipe uses pantry staples, so you can whip it up whenever a pumpkin craving hits or guests text that they “might stop by.”

“These Pumpkin S'mores Bars taste like fall campfire magic in a pan, and my family now requests them more than classic s'mores. ★★★★★”

Ingredients You’ll Need

Crust layer

2 cups graham cracker crumbs
- Use store-bought crumbs to save time, or crush about 14 whole graham crackers in a bag with a rolling pin.
8 tablespoons (1 stick) unsalted butter, melted
- Salted butter works too; just reduce added salt in the recipe.
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt

Pumpkin layer

1 cup canned pumpkin puree
- Use pure pumpkin, not pumpkin pie filling. Libby’s or store brand both work well.
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional, for stronger spice)
1/4 teaspoon fine sea salt
3/4 cup all-purpose flour

Chocolate & marshmallow topping

1 1/2 cups semi-sweet chocolate chips
- Use milk chocolate chips if you want a sweeter, more classic s'mores flavor.
2 cups mini marshmallows
- Large marshmallows cut into pieces also work, but minis melt and toast more evenly.
4 graham crackers, broken into small pieces, for topping
- This adds crunch and makes the bars look extra cute.

Optional add-ins & swaps

1/2 cup chopped pecans or walnuts in the pumpkin layer for crunch
1/2 teaspoon pumpkin pie spice in place of individual spices if that sits in your pantry
Dairy-free butter, dairy-free chocolate chips, and vegan marshmallows if you want a dairy-free version

Equipment list

8×8 or 9×9 inch baking pan
- Line with parchment paper and leave a little overhang so you can lift the bars out easily.
Mixing bowls: one medium, one large
Whisk and rubber spatula
Measuring cups and spoons
Small saucepan or microwave-safe bowl to melt butter
Knife or bench scraper for cutting bars
Oven and oven mitts, plus a wire rack for cooling

Tips & Tricks

Line the pan with parchment so the bars lift out cleanly and slice without sticking.
Press the crust firmly with the bottom of a measuring cup so it bakes into a sturdy base.
Use room temperature egg and pumpkin so the batter mixes smoothly without lumps.
Do not overbake the pumpkin layer; pull it when the center barely jiggles and the edges look set.
Add the marshmallows near the end of baking so they toast instead of burning.
Let the bars cool almost completely before cutting so the chocolate sets and the layers hold.
Chill the pan for 20 to 30 minutes before slicing if you want super clean edges.
Wipe your knife between cuts to keep the marshmallow from dragging across the top.
Swap chocolate chips for chopped chocolate bars if you want bigger pockets of melty chocolate.
Use broil for 30 to 60 seconds at the end if you want extra toasty marshmallows, and watch closely.

How to Make Pumpkin S'mores Bars Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper and leave some overhang on two sides so you can pull the bars out later. Lightly spray the parchment and sides with nonstick spray to keep everything from sticking.

Step 2: Mix the graham cracker crust

Stir the graham cracker crumbs, granulated sugar, and salt in a medium bowl. Pour in the melted butter and mix until the crumbs feel like wet sand and clump when you squeeze them. Dump the mixture into the pan and press it into an even, firm layer with the bottom of a measuring cup or glass.

Bake the crust for 8 to 10 minutes until it smells toasty and looks slightly darker at the edges. Set the pan on a wire rack while you mix the pumpkin layer. Keep the oven on.

Step 3: Make the pumpkin batter

Whisk the pumpkin puree, brown sugar, granulated sugar, egg, and vanilla in a large bowl until smooth and glossy. Add the cinnamon, nutmeg, ginger, cloves if using, and salt, then whisk again. Sprinkle the flour over the top and fold it in gently with a spatula until no dry streaks remain.

Scrape the pumpkin batter over the warm crust and spread it into an even layer. Smooth the top so the bars bake evenly.

Step 4: Bake the pumpkin layer

Return the pan to the oven and bake for 18 to 22 minutes. Check around 18 minutes; the edges should look set and the center should give a slight jiggle but not slosh. If the center still looks very wet, bake 2 to 3 minutes more and check again.

Set the pan on a rack while you prep the topping. The pumpkin layer will continue to firm up as it cools slightly.

Step 5: Add chocolate and marshmallows

Sprinkle the chocolate chips evenly over the hot pumpkin layer. Wait 2 to 3 minutes so the chocolate softens, then scatter the mini marshmallows over the top. Press them very gently so they nestle into the chocolate without sinking into the pumpkin.

Tuck broken graham cracker pieces between the marshmallows for extra crunch and that classic s'mores look. Try to cover most of the surface so every bite gets some topping.

Step 6: Toast the topping

Return the pan to the oven and bake for 5 to 7 minutes until the marshmallows puff and start to turn golden. If you want deeper color, switch the oven to broil on high and toast for 30 to 60 seconds. Watch the pan the entire time, because marshmallows go from golden to “uh oh” very quickly.

Remove the pan from the oven and place it on a wire rack. The topping will deflate slightly as it cools, which gives that classic gooey layer.

Step 7: Cool and slice

Let the bars cool at room temperature for at least 45 to 60 minutes. If you want very neat slices, chill the pan in the fridge for another 30 minutes. Lift the bars out of the pan using the parchment overhang and place them on a cutting board.

Use a sharp knife to cut into 9 large bars or 16 smaller ones. Wipe the knife between cuts so the marshmallow and chocolate stay tidy.

What to Serve with it?

Serve these pumpkin s'mores bars slightly warm or at room temperature so the chocolate stays soft and the marshmallow feels gooey. Pair them with cold milk, hot cocoa, chai, or a simple mug of black coffee for a cozy dessert moment. Add a scoop of vanilla ice cream on the side if you want a full dessert plate that feels bakery-level. These bars also sit nicely on a fall dessert board with sliced apples, caramel dip, and a bowl of nuts.

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 4 to 5 days; let them sit out for 10 to 15 minutes before serving so the texture softens.
Freeze individual bars on a baking sheet until firm, then wrap each piece in plastic and place in a freezer bag for up to 2 months.
Reheat chilled or frozen bars in a 300°F oven for 8 to 10 minutes, or in the microwave in 10 to 15 second bursts, until the marshmallow softens and the chocolate turns melty again.