Pumpkin Spice S’More Bars


Fall Halloween High Altitude Thanksgiving | Published October 10, 2023 by Mimi Council

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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.

pumpkin spice smore bars
pumpkin spice smore bars

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 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 are the best fall s’mores 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!

pumpkin spice smore bars

Ingredients

Organic Valley Salted Butter

Homemade Organic Dark Brown Sugar

Simply Organic Vanilla Extract

Frontier Co-Op Organic Pumpkin Spice

Organic Valley Heavy Whipping Cream

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Baking Soda

Frontier Co-Op Fine Sea Salt

Toonie Moonie Organic Pumpkin Spice Marshmallow Crème

Annie’s Organic Honey Graham Crackers

Nuts.com Organic Dark Chocolate Chips

pumpkin spice smore bars

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Tools Needed

Digital Food Scale

Stand Mixer or Hand Mixer

USA Pan 8 x 8-inch Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

pumpkin spice smore bars

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. 

pumpkin spice smore 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.
pumpkin spice smore bars

FAQ's

Can I use another kind of chocolate?

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.

What if I don't have the pumpkin spice marshmallow creme?

I use this ingredient because it's the only organic marshmallow creme out there and this one is pumpkin spice! But, if you can't get it, then you can use regular fluff or regular mini marshmallows if you would like.

Craving More?

pumpkin spice smore bars

Pumpkin Spice S'More Bars

Mimi Council
Celebrate pumpkin spice season with an ode to summer with these Pumpkin Spice S'More Bars. Chewy, gooey, and marshmallowy — the dark chocolate and pumpkin spice pair perfectly with the classic s'more flavor profile!
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Makes 9 bars
Calories 457 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 325°F. Line an 8 x 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 heavy whipping cream, flour, baking soda, and sea salt and 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 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.
  • 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.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 457kcalCarbohydrates: 63gProtein: 5gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 42mgSodium: 301mgPotassium: 193mgFiber: 2gSugar: 34gVitamin A: 511IUVitamin C: 0.2mgCalcium: 91mgIron: 2mg
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