Pumpkin Spice S’More Bars
These Pumpkin Spice S’More Bars start with an eggless pumpkin cookie dough base with the addition of pumpkin spice. I top them with creamy marshmallow fluff, 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 pumpkin desserts like Frosted Pecan Pumpkin Spice Cookies, Caramel Pumpkin Spice Snack Cake, Vegan Pumpkin Spice Almond Butter Cookies, or Pumpkin Spice Latte Protein Brownies.
A Quick Look At The Recipe
- Recipe Name: Pumpkin Spice S’More Bars
- Ready In: 43 minutes
- Makes: 9 dessert bars
- Main Ingredients: butter, pumpkin puree, marshmallow creme, pumpkin spice
- Flavor Profile: cozy pumpkin spice with creamy, gooey marshmallow, rich chocolate
- Dietary Info: eggless, no seed oils, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: soft and chewy, gooey pumpkin s'mores bars
Summarize & Save This Content On
Why You'll Love This Recipe
- S'More Inspired: If you love s'mores then you will love these Pumpkin Spice S’More Bars! This fall inspired twist on the classic combines pumpkin spice, marshmallow crème, graham crackers, and dark chocolate.
- Eggless: This pumpkin recipe start with a brown sugar cookie dough base (that is naturally eggless!). I add a little pumpkin spice into the dough, top them with marshmallow, graham crackers, and dark chocolate chips.
- Fall Vibes: Gooey, chocolatey, and full of pumpkin spice. 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 a Chai Tea Hot Chocolate or Boozy Pumpkin Spice Hot Chocolate.
Ingredients
- Butter: I always use organic salted butter. But unsalted butter is fine if you prefer, just add 1/4 teaspoon of salt.
- Brown Sugar: I use my Homemade Dark Brown Sugar, store bought also works. Using dark brown sugar gives a more rich depth of flavor to these s'more bars. Light brown sugar will work, but you just won't have as dark of a color or rich of a flavor.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Pumpkin Spice: I use my Homemade Pumpkin Pie Spice Mix, which is just a mix of cinnamon, ginger, cloves, and nutmeg. But you can use a store-bought pumpkin spice mix too.
- Heavy Whipping Cream: This is used as an egg replacer. I love using this for s'more 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.
- Marshmallow Creme: I use Toonie Moonie Marshmallow Crème, which is basically a fluffy marshmallow version of fluff.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- 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!
- Vegan: Replace the butter with vegan butter. I recommend Miyoko's, this is what I used for testing.
- 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 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 chocolate chips 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.
How to Make Pumpkin Spice S'More Bars
- Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper. 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.
- Add the pumpkin puree.
- Next add the dry ingredients: flour, pumpkin spice, baking soda, and sea salt.
- Mix together until a stiff cookie dough forms.
- 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 marshmallow crème and spread evenly for the marshmallow layer.
- 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.
- 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. Store in an airtight container for up to 5 days.
More Ways to Use Leftover Pumpkin
While I love baking with pumpkin, sometimes it can leave you with sad pumpkin sitting in your fridge. But, don't let that extra pumpkin go to waste! Make up some of my other favorite recipes using pumpkin!
- Try more eggless cookies like Eggless Brown Sugar Pumpkin Snickerdoodles, Pumpkin Chocolate Cookies Without Eggs, or Double Chocolate Pumpkin Cookies.
- Make your dog homemade dog treats like Pumpkin Granola for Dogs or Pumpkin Donuts for Dogs.
- Enjoy pumpkin for breakfast with recipes like Homemade Blueberry Waffles Without Eggs, Healthy Pumpkin Waffles With Bone Broth or Buttermilk Pumpkin Waffles.
- Indulge in Soft Baked Pumpkin Spice Cranberry Sandwich Cookies for another cozy fall treat.
Recipe FAQ's
Yes, if you want to use milk chocolate or even dark chocolate bars, those would work too. If you're using chocolate bars, just be sure to chop them into small pieces before adding to the pan.
Yes, just use your favorite vegan butter in place of butter. I recommend Miyoko's, this is what I use for testing.
Pumpkin has a lot of moisture, so it can make cookie bars more cakey. But, we're using it as an egg replacer and I feel like it doesn't do this as much when there are no eggs! I always use Farmer's Market Organic Pumpkin Puree and I never strain or blot the moisture out. But, if you are using a different brand and you notice it's very wet, you may want to blot out some of the moisture with paper towels.
Yes, there's pumpkin and pumpkin spice, making these a perfect fall treat!
S'mores bars are incredibly soft and gooey. If you want them more well done, you can bake a few extra minutes.
I'm using Organic Toonie Moonie Marshmallow Creme, which stays good after baking. I don't know about fluff as I don't use that.
They will look a little jiggly when coming out of the oven. Let them cool completely before removing or cutting so they don't break.
Look for golden brown edges, they will still be a little jiggly in the center when they come out of the oven.
They are soft, chewy and gooey!
This can happen if you over bake them. And also if you use too much flour probably from incorrect measuring. Be sure to use a digital food scale for the best results.
If you don't let them cool completely before slicing, they can break.
Store in an airtight container at room temperature for up to 5 days.
More Pumpkin Spice Recipes
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Pumpkin Spice S'More Bars
Equipment
- Digital Food Scale
- Stand Mixer
- 8×8-inch Baking Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 170 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 113 grams pumpkin puree
- 255 grams all purpose flour
- 1 teaspoon pumpkin spice
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup Toonie Moonie Organic Marshmallow Creme
- 170 grams dark chocolate chips
- 3 graham crackers
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper.
- 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.
- Add the pumpkin puree, then the dry ingredients: flour, pumpkin spice, baking soda, and sea salt. Mix on low until a stiff cookie dough forms.
- 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 marshmallow crème and spread evenly for the marshmallow layer.
- 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.
- 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. Store in an airtight container for up to 5 days.
Video
Notes
- Always weigh ingredients for the best results.
- 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!
- Vegan: Replace the butter with vegan butter. I recommend Miyoko's, this is what I used for testing.
- 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 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 chocolate chips 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.
- High Altitude — Follow the recipe as noted.
Nutrition
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Love this cozy version of smores!
These treats are delicious! The spice flavor is a perfect fall sweet.