Pumpkin Spice S’More Bars

These Pumpkin Spice S’More Bars start with an eggless cookie dough base with the addition of pumpkin spice. I top them with pumpkin spice marshmallow crème, graham crackers, and dark chocolate for a deliciously gooey fall inspired take on the classic s’more!

If you love pumpkin spice, be sure to check out some of my other favorite recipes like my Frosted Pecan Pumpkin Spice Cookies, Caramel Pumpkin Spice Snack Cake, or my Pumpkin Spice French Fries.

No campfire needed for these organic smores! Just a few simple ingredients and you can make these simple smore bars with all the fall vibes. Hold onto summer, while welcoming fall at the same time with this easy recipe!

If you like soft and chewy cookie bars and you love organic smores, then you'll be right at home with these Pumpkin Spice S'More Bars! This recipe starts with pumpkin spice cookie dough and I layer pumpkin spice marshmallow creme, graham crackers, and dark chocolate. These are the ultimate organic smores with fall flavors!

Why You'll Love This Recipe

S'More Inspired: If you love organic smores then you will love these Pumpkin Spice S’More Bars! This fall inspired twist on the classic has pumpkin spice, pumpkin spice marshmallow crème, graham crackers, and dark chocolate.

Eggless: These easy Pumpkin Spice S’More Bars start with a brown sugar cookie dough base (that is naturally eggless!). I add a little pumpkin spice into the dough, top them with Toonie Moonie Organic Pumpkin Spice Crème, graham crackers, and dark chocolate chips.

Fall Vibes: Gooey, chocolatey, and full of pumpkin spice. These smore bars the best organic smores you could ask for! Enjoy them with a big glass of milk or if the weather is getting cooler where you are, then they make a delicious snack with hot cocoa too!

Ingredients

• Butter: I use Organic Valley Salted Butter, you can use your favorite.
• Brown Sugar: I use my homemade organic dark brown sugar, store bought also works. Using dark brown sugar gives a more rich depth of flavor to these smore bars.
• Vanilla Extract: Use a high quality vanilla extract, not imitation.
• Pumpkin Spice: I use my homemade pumpkin pie spice, but store bought also works.
• Heavy Whipping Cream: This is used as an egg replacer. I love using that for smore bars because you can make them super gooey without the worry of under baking a dough with eggs!
• All Purpose Flour: My favorite is Cairnspring Mills.
• Baking Soda: Use baking soda, not salt. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
• Salt: Use a fine sea salt.
• Marshmallow Creme: I use Toonie Moonie Organic Pumpkin Spice Marshmallow Crème, which is basically organic with pumpkin spice!
• Graham Crackers: I use organic honey graham crackers, but cinnamon would also work in this recipe!
• Dark Chocolate Chips: I use organic dark chocolate chips, but semi sweet will also work.

Tools Needed

• Scale: Always use a digital food scale for the best results.
• Stand Mixer: I prefer to use my stand mixer, but a hand mixer also works.
• Baking Pan: You'll need an 8×8-inch baking pan. If you only have a 9-inch pan, that's also okay too.
• Parchment Paper: I always use nontoxic parchment paper to ensure these come out without issues.

Step by Step Instructions

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.

Step 2

Add the heavy whipping cream, flour, baking soda, and sea salt and mix together until a stiff cookie dough forms.

Step 3

Place three-quarters of the dough (just eyeball it) into the baking pan and press it with your hands to form an even layer.

Top the cookie dough with the pumpkin spice marshmallow crème and spread evenly.

Break the graham crackers into pieces and sprinkle the chocolate chips and graham crackers on top of the marshmallow.

Add the remaining cookie dough on top by breaking it into little chunks and adding evenly on top of the bars, allowing parts of marshmallow crème, chocolate chips, and graham crackers to show through.

Step 4

Bake for 30 to 35 minutes or until the cookie portion looks lightly browned and it’s only a little jiggly. Allow to cool completely in the pan. Cut the bars into 9 bars. 

Baker's Tips

• Make sure you are using soft butter. I like to soften butter naturally on the countertop. But, if you must microwave it, be sure to only do 10 second intervals per ½ cup. As the weather gets cooler, I like to leave butter out overnight too!
• I like to use gloves when forming the cookie dough into the pan. Maybe it’s my commercial bakery past, but kitchen gloves are so helpful for things like this! The dough should not be too sticky that you can’t handle it, but if you don’t want to use your hands, you can also grease a spatula and use that to press it down.
• I use Toonie Moonie Organic Pumpkin Spice Crème. You can use the vanilla option as well if that’s what you have too, either one works! But, the pumpkin just has more flavor.
• I use dark chocolate chips, but feel free to use milk chocolate if you want more of a traditional s’more flavor. You can also use semi sweet or even white chocolate. They would all be delicious!
• If you want these a bit crispier as opposed to soft and gooey, then bake them for about 5 minutes longer.
• Be sure to store these in an airtight container so they stay fresh. They are best when eaten within the first couple days of being baked but will be good for up to 5 days.

FAQ's

Craving More?

• Chocolate Caramel S'More Bars
• S'More Tart
• Maple Pumpkin Spice Baked Donuts
• Pumpkin Spice Marshmallows
• 10 Must Bake Pumpkin Spice Recipes