Cookies & BarsNo. 8442 · The 2026 edition
Pumpkin S'mores Bars
Pumpkin S'mores Bars combine autumn spices with gooey marshmallows and chocolate for an irresistible treat.
Our own summary of the original by My Baking Addiction — the full post and photos live at mybakingaddiction.com.
These pumpkin s'mores bars start with a spiced pumpkin cookie base, then get topped with crunchy graham cracker pieces, chopped chocolate bars, and mini marshmallows. Bake until golden and set, then lift out using foil handles and cut into squares for a perfect fall dessert.
Ingredients
Directions
- Set your oven to 350°F. Cut a piece of foil to cover the bottom and sides of a 9x13-inch baking pan, leaving extra foil hanging over the edges to act as handles. Lightly coat the foil with non-stick cooking spray and set the pan aside.
- In a medium bowl, combine 2 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, and 3/4 teaspoon salt. Whisk these dry ingredients together and set aside.
- Using a stand mixer fitted with the paddle attachment, beat 2 sticks unsalted butter, 1 cup sugar, and 1/4 cup light brown sugar on medium-high speed until light and creamy. Add 1 large egg and 2 teaspoons pure vanilla extract, mixing until well combined. Then beat in 1 cup pure pumpkin puree (the mixture may look curdled). Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until just incorporated.
- Spread the batter evenly into the prepared pan. Scatter 2 graham crackers broken into chunky crumbs, 3 chopped chocolate bars (1.45 oz each), and 1 3/4 cups mini marshmallows over the top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the bars to cool completely in the pan.
- Once cooled, grasp the foil flaps to gently lift the entire block of bars from the pan. Cut into squares and serve.
