Pumpkin S’mores Bars Recipe kicks off the season with a sweet twist on a classic campfire treat. If you love the gooey charm of s’mores but want to add a cozy pumpkin vibe, these bars will quickly become your go-to snack.
Why You Should Try Pumpkin S’mores Bars Recipe
Have you ever thought, “What if pumpkin pie and s’mores had a baby?” Well, these bars answer that question. The pumpkin layer adds a moist, spiced richness that balances out the sweetness of marshmallows and chocolate. Plus, they’re perfect for when you want s’mores without the campfire hassle. I made these for a family get-together, and they disappeared faster than I expected no surprise there!
Mistakes to Avoid
- Skipping the parchment paper can make these bars a nightmare to remove from the pan. Don’t do it!
- Using pumpkin pie filling instead of pumpkin puree will make the bars too sweet and mess with the texture.
- Overbaking dries out the pumpkin layer, so keep an eye on the time.
- Not pressing the crust enough can cause crumbly bars that fall apart when sliced.
Ingredients
Instructions
- In a large bowl, whisk together pumpkin puree, sugars, eggs, evaporated milk, pumpkin pie spice, and salt until smooth.
- Pour pumpkin filling over the prepared crust.
- Bake for 25 minutes or until set but slightly jiggly in the center.
- Remove from oven and immediately sprinkle mini marshmallows and chocolate chips evenly over the top.
- Return to oven and bake an additional 5 minutes or until marshmallows are puffed and lightly browned.
- Allow bars to cool completely before slicing and serving.
Variations I’ve Tried
I like to switch things up depending on what’s on hand or my mood. Sometimes I swap the graham cracker crust for a ginger snap crust for an extra spicy kick. Other times, I toss in some chopped pecans or walnuts for crunch. If you want to get wild, try white chocolate chips instead of regular chocolate. Ever tried adding a pinch of cayenne? It gives a subtle heat that pairs surprisingly well with pumpkin and chocolate.
Expert Tips for Pumpkin S’mores Bars Recipe
- Press the crust down firmly; it helps keep the bars together when you cut them.
- Don’t overbake! You want the pumpkin layer to stay moist and the marshmallows to have a toasted finish, not burnt.
- Use mini marshmallows for even melting and that classic s’mores look.
- If you want gooier bars, add a little extra chocolate chips on top before baking.
Nutrition Information
- Calories: 320 kcal
- Carbohydrates: 42 g
- Protein: 4 g
- Fat: 14 g
- Fiber: 3 g
- Sugar: 28 g
Leftovers
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the fridge, but bring them back to room temp before eating for that perfect gooey texture. These bars also freeze well just wrap them tightly and thaw overnight.
These Pumpkin S’mores Bars strike a fine balance between indulgence and seasonal spice. They’re perfect for sharing or sneaking bites when no one’s looking. Who knew pumpkin and s’mores could get along so well?