Pumpkin S'mores

These Pumpkin S'mores are a delicious fall-inspired twist on the classic campfire treat. A buttery graham cracker crust is layered with creamy pumpkin filling, rich semi-sweet chocolate, and toasted marshmallows for an irresistibly gooey dessert that's perfect for autumn gatherings, Thanksgiving, Halloween, or cozy nights at home. No campfire required—just your oven and a few simple ingredients.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 8 servings

Equipment

8×8-inch (20×20 cm) baking pan
* Parchment paper
* Medium mixing bowl
Large mixing bowl
* Whisk
* Rubber spatula
* Measuring cups and spoons
Wire cooling rack
Oven with broiler setting

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs
⅓ cup unsalted butter melted
2 tablespoons granulated sugar

Pumpkin Filling

1 cup 100% pure pumpkin purée
½ cup sweetened condensed milk
1½ teaspoons pumpkin pie spice

Topping

1 cup semi-sweet chocolate chips
2 cups mini marshmallows

Instructions

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Firmly press the mixture into the prepared pan to form an even crust.
Bake the crust for about 8 minutes, until lightly golden around the edges.
In another bowl, whisk together the pumpkin purée, sweetened condensed milk, and pumpkin pie spice until smooth.
Pour the pumpkin filling evenly over the warm crust.
Sprinkle the chocolate chips over the pumpkin layer.
Bake for 12–15 minutes, or until the pumpkin filling is mostly set.
Remove the pan from the oven and switch the oven to broil.
Cover the top evenly with the mini marshmallows.
Broil for 1–2 minutes, watching carefully, until the marshmallows are golden brown and toasted.
Cool completely on a wire rack before slicing into bars for clean, neat servings.

Notes

Always use 100% pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
Press the graham cracker crust firmly into the pan to help the bars hold together after baking.
Keep a close eye on the marshmallows while broiling—they can go from perfectly toasted to burnt in seconds.
Let the bars cool completely before cutting so the pumpkin layer has time to firm up.
For extra flavor, try adding chopped pecans, white chocolate chips, caramel drizzle, or swap the graham crackers for crushed gingersnaps.
Store leftovers in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. Freeze tightly wrapped bars for up to 3 months.