Pumpkin S’mores Bars: Fall’s Coziest Dessert!
Pumpkin S’mores Bars
Pumpkin S’mores Bars
Ingredients
- Non-stick cooking spray
- Three-quarters cup pumpkin purée
- Three-quarters cup (160 g) firmly packed light brown sugar
- Ten tablespoons melted unsalted butter
- Half cup plus two tablespoons (125 g) granulated sugar
- Three-quarters teaspoon ground cinnamon
- Half teaspoon kosher salt
- One large egg
- Half teaspoon baking powder
- Two and one-quarter cups (270 g) all-purpose flour
- Three 1.55-ounce Hershey bars, roughly chopped, divided
- Three graham crackers, roughly chopped, divided
- One cup mini marshmallows, divided
- One cup (96 g) marshmallow fluff
Instructions
Step 1
Get your 9" x 9" metal baking dish ready by giving it a light coat of cooking spray on the inside. Grab two sheets of parchment paper—each at least 9 inches wide—and lay them in the dish so they crisscross like an X, with plenty of overhang on all sides to make easy handles later. Press the edges of the parchment down to create clean corners, then pop a binder clip on each side if the paper wants to curl up on you—this keeps everything tidy while you work.
Step 2
Press the pumpkin puree into an even layer on a rimmed plate—one that’s big enough to give it plenty of room. Lay a few sheets of paper towels over the top, then press down firmly to soak up the moisture, swapping in fresh paper towels as they get damp. After a couple of rounds you’ll notice the puree looks noticeably thicker and darker. Spoon it back into your measuring cup; you’re aiming for about ½ cup of drained pumpkin.
Step 3
In a large mixing bowl, beat the brown sugar, butter, granulated sugar, cinnamon, and salt together until the mixture looks light and sandy. Then add the egg, baking powder, and pumpkin purée and whisk until the batter is completely smooth, with no streaks of butter or egg left. Use a rubber spatula to gently fold the flour into the wet ingredients until just combined—you’re not overmixing, just getting it all to come together. Finally, fold in about three-quarters of the chocolate chunks, crushed graham crackers, and mini marshmallows so every bite gets a little of each cozy flavor.
Step 4
Here’s your expanded Step 4 with warm, clear instructions tailored to the style guide: --- Now comes the fun part—layering everything together. Grab your prepared pan and a small spoon, then scoop about two-thirds of the pumpkin mixture (around 720 grams) into the bottom. Press it down gently with the back of the spoon to create an even layer—no need to stress over perfection, just aim for a smooth, consistent base. Next, grab your jar of Marshmallow Fluff and spread it evenly over the pumpkin layer. The goal is to cover every inch so you get that classic s’mores texture in every bite. Then, scoop the remaining pumpkin mixture on top and spread it just like you did before, leaving a little space at the edges if needed. For the grand finale, sprinkle the remaining chocolate chips, crushed graham crackers, and mini marshmallows over the top. You want a generous, festive-looking blanket of toppings—think of it as the edible confetti of your dessert! Pop the whole pan into the freezer and let it set for about an hour, until everything is firm to the touch.
Step 5
Meanwhile, slide the rack to the center of your oven so it’s perfectly positioned for even baking. Turn the oven dial to 350° and let it heat up while you finish gathering your ingredients—no need to rush, just give it a good 10 minutes to come up to temp. You’ll know it’s ready when the preheat light turns off or the oven beeps, signaling it’s time to slide in your pan.
Step 6
Pop the pan straight from the freezer onto the middle rack of your oven and set the temperature to 325°F. Slide the rack in carefully so nothing shifts, then bake until the top around the edges looks like toasted honey—lightly blistered and just kissed with golden-brown spots. The center will puff up like a soft pillow and will jiggle slightly when you give the pan a gentle nudge. Once it hits that sweet spot, pull the bars out and leave them to cool right in the pan for a full fifteen minutes so the marshmallow layer sets without collapsing.
Step 7
Here’s your expanded Step 7 with all the warmth and clarity you’re looking for: --- Now that your bars are golden and set, you’ll want to make sure they release from the pan smoothly without any tug-of-war. Run a butter knife or small offset spatula around the edges—this little trick helps break any stubborn spots where the bars might cling, especially in the corners. Don’t press too hard; just let the knife do the work. Once you’ve loosened everything, grab the parchment paper by the overhanging edges and gently lift the whole block out in one piece.
Nutrition Information
My Tip
Press the pumpkin puree dry with paper towels until it’s almost tacky—this keeps your bars from turning soggy and lets the flavors shine through.
Leftovers
Wrap leftovers in foil or pop them in an airtight container—they’ll stay fresh in the fridge for up to four days. Reheat straight from the fridge in a 300°F oven for 10–12 minutes so the marshmallow gets tender and the crust stays snappy.
Make It Your Own
Swap the melted butter for coconut oil to make these bars dairy-free. The coconut oil adds a subtle richness that pairs beautifully with the pumpkin and cinnamon.