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Pumpkin S’mores Bars

Pumpkin S’mores Bars That Make Fall Feel Cozy and Sweet

Delicious Pumpkin S’mores Bars blend pumpkin spice, melted chocolate, and marshmallows for a cozy fall treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1/2 cup Unsalted Butter Use vegan butter for dairy-free
  • 1 cup Light Brown Sugar Can substitute with coconut sugar
  • 1 cup Pumpkin Puree Fresh, canned, or homemade
  • 1 large Egg Omit for vegan or replace with flax egg
  • 1 teaspoon Vanilla Extract Use real vanilla for best results
  • 1 cup All-Purpose or Gluten-Free Flour 1:1 gluten-free baking flour blend if needed
  • 1 teaspoon Pumpkin Pie Spice Can substitute with cinnamon and nutmeg
  • 1/4 teaspoon Salt Use kosher or sea salt
For the Filling
  • 1/2 teaspoon Baking Powder Ensure freshness
  • 1/2 teaspoon Baking Soda Ensure freshness
  • 1 cup Semisweet Chocolate Chips or Chunks Use dairy-free for vegan
  • 1 cup Marshmallow Creme or Mini Marshmallows Use cream for smooth texture, or mini for more pockets

Equipment

  • 8x8-inch Baking Pan
  • mixing bowl
  • Electric mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking pan.
  2. Cream together 1/2 cup of softened unsalted butter and 1 cup of light brown sugar using an electric mixer until light and fluffy.
  3. Add 1 cup of pumpkin puree, 1 egg, and 1 teaspoon of vanilla extract to the creamed mixture, then mix on low speed until smooth.
  4. In a separate bowl, whisk together 1 cup of flour, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
  5. Gently fold the dry mixture into the wet ingredients until just combined.
  6. Fold in 1 cup of semisweet chocolate chips into the batter evenly.
  7. Spread about 3/4 of the batter into the prepared pan and leave 1/4 cup aside.
  8. Layer 1 cup of marshmallow cream over the batter.
  9. Top with the reserved batter, ensuring some marshmallow is exposed.
  10. Bake for 25-30 minutes, checking for doneness with a toothpick.
  11. Let cool completely on a wire rack before cutting into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 14gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Consider using parchment paper for easy removal and storage. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

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