Pumpkin Spice S'More Bars
Celebrate the start of 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!
Equipment
- Digital Food Scale
- Stand Mixer
- 8x8-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 8x8-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
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.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 436kcalCarbohydrates: 68gProtein: 5gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 328mgPotassium: 214mgFiber: 2gSugar: 35gVitamin A: 2270IUVitamin C: 1mgCalcium: 89mgIron: 2mg
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