Pumpkin S'mores Bars Recipe kicks off with the perfect blend of autumn vibes and campfire nostalgia. If you love the gooey charm of s'mores but want a seasonal twist, these bars are your new best friend. They pack pumpkin flavor, melted marshmallows, and chocolate into a bar that’s easy to make and impossible to resist.
Why You Should Try Pumpkin S'mores Bars Recipe
Ever thought about mixing pumpkin with s'mores? It sounds wild, but it works like a charm. The pumpkin adds moisture and that cozy fall spice, while the marshmallows and chocolate bring the classic campfire sweetness. These bars feel like a hug from the inside. Plus, they’re a great way to switch up your usual pumpkin treats without losing that familiar comfort.
Variations I’ve Tried
I like to switch things up depending on my mood or what’s in the pantry. Here are a few tweaks that worked well for me:
- Swap regular marshmallows for mini ones to get that perfect sprinkle of gooeyness.
- Use dark chocolate chips if you want a richer, less sweet taste.
- Add a handful of chopped pecans or walnuts for a little crunch.
- For a vegan version, try dairy-free chocolate and marshmallows.
Each time I try a variation, I discover something new to love about these bars.
Ingredients You’ll Need
Before you start, gather these ingredients to keep things smooth:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 2 cups mini marshmallows
These simple ingredients come together to create a flavor explosion you wouldn’t expect from a bar.
How to Make Pumpkin S'mores Bars
Ready to get your hands a little messy? Follow these steps:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a large bowl, mix melted butter and brown sugar until smooth.
- Beat in the egg, vanilla extract, and pumpkin puree until combined.
- Stir in pumpkin pie spice, flour, baking powder, and salt until just mixed.
- Fold in chocolate chips gently.
- Pour half the batter into the pan and spread evenly.
- Sprinkle mini marshmallows over the batter layer.
- Pour the remaining batter over the marshmallows and spread carefully.
- Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean.
- Let cool before cutting into bars.
The marshmallows puff up and get golden, creating that iconic s'mores gooey layer inside the pumpkin goodness.
Pro Tips for Pumpkin S'mores Bars
Want to nail these bars every time? Here’s what I’ve learned:
- Don’t overmix the batter; it keeps the bars tender.
- Use room temperature ingredients to ensure everything blends smoothly.
- Keep an eye on the marshmallows in the last few minutes to avoid burning.
- Let the bars cool completely before slicing; it helps them hold together.
These little tips saved me from some gooey disasters and made the bars even better.
Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to three days. They also freeze well if wrapped tightly in plastic wrap and foil. Just thaw them before enjoying, and maybe pop them in the microwave for a few seconds to bring back that melty marshmallow magic.
Common Mistakes to Avoid
I’ve made my fair share of mistakes with this recipe, so here’s a heads-up:
- Avoid using pumpkin pie filling instead of puree—it’s too sweet and messes with texture.
- Don’t skip the pumpkin pie spice; it’s the secret to that cozy fall flavor.
- Be gentle when layering marshmallows; too much stirring can cause them to melt prematurely.
- Overbaking dries the bars out, so test with a toothpick early.
Knowing these can save you from a less-than-perfect batch.
Nutrition Information
- Calories: 360 kcal
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 28 g
These bars are definitely a treat but worth every bite when pumpkin season calls your name.
Pumpkin S'mores Bars Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of a greased 9x9 inch baking pan.
- Bake for 8 minutes. Remove from oven and immediately sprinkle marshmallows evenly over the crust.
- Bake for an additional 5 minutes or until marshmallows are lightly browned.
- In a separate bowl, beat together pumpkin puree, sweetened condensed milk, and pumpkin pie spice until smooth.
- Pour pumpkin mixture over marshmallows and sprinkle mini chocolate chips on top.
- Bake for 12-15 minutes or until the pumpkin layer is set.
- Allow to cool completely before cutting into bars.