Pumpkin S’mores Bars

ByCole Matthews
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Pumpkin S’mores Bars: A Perfect Fall Treat

As the leaves start to turn and the air cools down, there’s nothing quite like the comforting taste of pumpkin. These delicious Pumpkin S’mores Bars blend the festive flavors of the season with the nostalgic essence of classic s’mores, making them an irresistible treat for any gathering or cozy night in. With a simple preparation and a heavenly combination of ingredients, this dessert will warm your heart and delight your taste buds.

Why Make This Recipe

  • Seasonal Flavor: Embrace the beautiful flavors of fall with pumpkin, spices, and ooey-gooey marshmallows.
  • Easy to Make: This recipe is simple and requires minimal kitchen skills, making it perfect for bakers of any level.
  • Perfect for Gatherings: These bars are great for parties, holiday celebrations, or a cozy night at home with family.

How to Make Pumpkin S’mores Bars

Step-by-Step Guide to Making Pumpkin S’mores Bars

Ingredients:

  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 cup sweetened condensed milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup mini marshmallows
  • 1/2 cup chocolate chips (milk or semi-sweet)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well mixed, and then press the mixture into the bottom of the prepared pan to form a crust.
  3. In another bowl, whisk together the pumpkin puree, condensed milk, egg, vanilla extract, cinnamon, nutmeg, and salt until smooth.
  4. Pour the pumpkin mixture over the graham cracker crust in the baking pan.
  5. Sprinkle the mini marshmallows and chocolate chips evenly over the pumpkin layer.
  6. Bake for 25–30 minutes or until the marshmallows are golden and the pumpkin filling is set. Let cool completely before slicing into bars.

Pumpkin S'mores Bars

Storing Leftover Pumpkin S’mores Bars

To properly store your Pumpkin S’mores Bars and keep them fresh, follow these tips:

  • Room Temperature: Store for up to 2 days in an airtight container at room temperature.
  • Refrigerator: For longer storage, place in the fridge where they will remain fresh for up to 1 week.
  • Freezer: To freeze, wrap individual bars in plastic wrap, then place them in a freezer-safe container; they can be kept frozen for up to 3 months.

Best Ways to Serve Pumpkin S’mores Bars

When serving your Pumpkin S’mores Bars, consider these delightful ideas:

  • With a Twist of Whipped Cream: Top with a dollop of whipped cream for an extra touch of creaminess.
  • Warm Up: Serve the bars warm for a gooey quality and an aromatic experience that brings a cozy feel to your gathering.
  • Pair with Ice Cream: A scoop of vanilla or cinnamon ice cream complements the spiced pumpkin beautifully.

Tips to Make Pumpkin S’mores Bars

  • Ingredient Quality: For the best flavor, use pure pumpkin puree instead of pumpkin pie filling.
  • Marshmallow Swirls: Try using a kitchen torch to lightly toast the marshmallows on top for an exceptional flavor and eye-catching presentation.
  • Serving Size: Cut into smaller squares for a bite-sized treat that’s perfect for parties and gatherings.

Variations

  • Spiced Nut Crust: For a nutty twist, substitute half of the graham cracker crumbs with finely chopped pecans or walnuts.
  • Flavor Infusion: Add some cocoa powder to the crust for a chocolatey base that beautifully contrasts with the pumpkin filling.

FAQs

Q: Can I make these bars gluten-free?
A: Yes! Use gluten-free graham cracker alternatives or gluten-free cookie crumbs to ensure your bars are suitable for gluten-sensitive eaters.

Q: How do I keep them from getting too dry?
A: Be careful not to overbake. Keep an eye on the bars in the oven and pull them out once the marshmallows are golden and the filling is set.

Q: Can I add nuts or other mix-ins?
A: Absolutely! Consider adding chopped pecans, walnuts, or even caramel bits to the filling for added texture and flavor.

Creating Pumpkin S’mores Bars is a delightful activity where flavors of fall come together in a sweet, gooey treat. They are easy to make, perfect for sharing, and will leave everyone craving more of that wholesome pumpkin goodness!

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Pumpkin S’mores Bars

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 16 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious Pumpkin S’mores Bars blend festive fall flavors with the nostalgic essence of classic s’mores, making them a perfect treat for gatherings or cozy nights in.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 cup sweetened condensed milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup mini marshmallows
  • 1/2 cup chocolate chips (milk or semi-sweet)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well mixed, and then press the mixture into the bottom of the prepared pan to form a crust.
  3. In another bowl, whisk together the pumpkin puree, condensed milk, egg, vanilla extract, cinnamon, nutmeg, and salt until smooth.
  4. Pour the pumpkin mixture over the graham cracker crust in the baking pan.
  5. Sprinkle the mini marshmallows and chocolate chips evenly over the pumpkin layer.
  6. Bake for 25–30 minutes or until the marshmallows are golden and the pumpkin filling is set. Let cool completely before slicing into bars.

Notes

For a nutty twist, substitute half of the graham cracker crumbs with finely chopped pecans or walnuts.

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

Nutrition

  • Serving Size: 1 bar
  • Calories: 250
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: pumpkin bars, fall dessert, s'mores, easy dessert

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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