Gooey Pumpkin S’mores Bars You’ll Want All Season Long

Pumpkin and s’mores might not be the first combo that comes to mind, but oh my goodness, it works so well. You get that warm, cozy pumpkin spice flavor baked right into the bars, and then the gooey marshmallows and melty chocolate take it over the top. It’s basically like your favorite campfire treat decided to get dressed up for fall, and I couldn’t love it more.

I’m a sucker for anything with pumpkin this time of year, and these bars hit that sweet spot between comforting and fun. They’ve got all the classic s’mores layers you’d expect, graham crackers, chocolate, and marshmallow, but tucked into a soft, chewy pumpkin bar base that makes them feel extra special. They also bake up in one pan, so no sticky fingers around the fire required.

These are the kind of bars I make when I want a dessert that feels festive but doesn’t take all day. They’re perfect for a cozy night in, a bake sale, or even as a treat to bring to a fall get-together. Every bite has that gooey, spiced, chocolatey magic that keeps you coming back for “just one more square.” These won’t last long once you set them out!

Ingredients

• ½ cup unsalted butter, browned – gives the bars that rich, nutty flavor that makes them irresistible.

• ½ cup brown sugar – adds sweetness with a touch of molasses depth.

• ⅓ cup white granulated sugar – balances the flavor with classic sweetness.

• 1 teaspoon vanilla extract – brings out all the warm, cozy notes.

• 1 egg – helps hold everything together while keeping the bars soft.

• ⅓ cup pumpkin puree – adds fall flavor and a little extra moisture.

• ¼ teaspoon baking powder – gives the bars a little lift.

• ¼ teaspoon baking soda – works with the pumpkin to keep the texture light.

• ½ teaspoon salt – balances the sweetness so the flavors really pop.

• 1 ⅓ cup all purpose flour – the sturdy base that holds all the gooey goodness.

• 8 ounces milk chocolate bar, chopped – melty pockets of chocolate in every bite.

• 10 marshmallows, cut in half – the gooey, toasty s’mores magic.

• 4 crushed graham crackers – for that signature s’mores crunch.

• 1 Milk Chocolate Hershey’s Bar – the classic finishing touch that makes it feel like a true s’more.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it turns golden brown and smells nutty, about 5–7 minutes. Pour into a large mixing bowl and let cool slightly.

3. Whisk the brown sugar, granulated sugar, and vanilla into the browned butter until combined. Add the egg and pumpkin puree, whisking until smooth.

4. In a separate bowl, whisk together the baking powder, baking soda, salt, and flour. Gently fold this mixture into the wet ingredients until just combined.

5. Fold in the chopped milk chocolate bar and crushed graham crackers, saving a small handful of each for topping.

6. Spread the batter evenly into the prepared pan, reserving about ½ cup. Arrange the halved marshmallows and pieces of the Hershey’s bar on top. Drop spoonfuls of the reserved batter over the marshmallows and chocolate, leaving some spots uncovered. Sprinkle with the saved chocolate and graham crackers.

7. Bake for 35–40 minutes, until the edges are golden brown and the center is set.

8. Let the bars cool completely in the pan, then lift them out using the parchment overhang. Cut into 9–16 squares and serve.

My Favorite Ways to Enjoy Pumpkin S’mores Bars

• I love cutting these into big squares and enjoying one warm from the pan with a glass of cold milk, it’s pure fall comfort.

• If I’m feeling extra indulgent, I’ll warm up a bar and top it with a scoop of vanilla ice cream. The melty marshmallow with the ice cream is next-level good.

• These bars are always a hit at family movie night, I slice them into smaller squares so everyone can snack without missing a scene.

• I like to pack one in my kid’s lunchbox as a little sweet surprise (they come home asking if I have more every time).

• They make such a cozy treat to bring along for a fall picnic or tailgate, way easier than trying to make s’mores on the spot!

Serving & Storing

Serving

• These bars are at their absolute best once they’ve cooled and the marshmallows have set a bit but I’ll admit, I can never resist sneaking a piece while they’re still gooey.

• If you want to serve them warm, just pop a square in the microwave for 10–15 seconds to bring back that melty, s’mores magic.

• I like cutting them into big, bakery-style squares for a cozy dessert, but you can also go with smaller bites if you’re serving a crowd.

Storing

• Keep the bars in an airtight container at room temperature for 2–3 days, they stay soft and chewy without drying out.

• If you need them to last a little longer, store them in the fridge for up to 5 days (just let them come back to room temp before eating for the best texture).

• These bars also freeze surprisingly well! Wrap each square in parchment or plastic wrap, pop them in a freezer bag, and you’ll have a sweet pumpkin treat ready whenever the craving hits.

Variations

• Swap the milk chocolate for dark or semi-sweet chocolate if you like a richer, less sweet s’mores vibe.

• Add a sprinkle of flaky sea salt on top before baking, it gives the bars that sweet-salty balance that’s impossible to resist.

• Try mixing in white chocolate chips or butterscotch chips for a fun twist that pairs so nicely with pumpkin.

• If you’re a peanut butter fan, swirl a few spoonfuls into the batter before baking for a pumpkin–peanut butter–s’mores mashup.

• Go extra cozy by adding a pinch of pumpkin pie spice to the graham cracker topping for even more fall flavor.

• For a festive touch, use holiday marshmallows (like pumpkin-shaped ones in the fall or peppermint ones at Christmas).

Substitutions

• If you don’t have milk chocolate on hand, any chocolate bar or chips will work, semi-sweet, dark, or even caramel-filled chocolate tastes amazing here.

• No pumpkin puree? You can use sweet potato puree instead for a similar flavor and texture.

• Don’t want to fuss with whole marshmallows? Mini marshmallows melt beautifully and save a little prep time.

• Gluten-free friends, just swap the all-purpose flour for your favorite 1:1 gluten-free blend and use gluten-free graham crackers.

• If you only have salted butter, go ahead and use it, just cut back the added salt in the recipe a bit.

• Not a fan of graham crackers? Crushed digestive biscuits or vanilla wafers make a tasty swap.

FAQs

Can I make these bars ahead of time?
Yes! These bars keep really well. You can bake them a day in advance, let them cool completely, and store them in an airtight container until you’re ready to serve.

Do I have to brown the butter?
Technically no, you could just melt it, but browning the butter gives these bars a nutty, caramel-like flavor that makes them extra special. I promise it’s worth the few extra minutes!

Can I use canned pumpkin pie filling instead of pumpkin puree?
I wouldn’t recommend it since pie filling already has sugar and spices added. Stick with plain pumpkin puree so you can control the flavor and sweetness.

What’s the best way to cut these without making a sticky mess?
I like to let the bars cool completely, then use a sharp knife coated with a little cooking spray. Wiping the knife clean between cuts also helps keep the marshmallows from sticking.

Can I freeze Pumpkin S’mores Bars?
Absolutely! Once cooled, wrap the bars individually in plastic wrap and pop them into a freezer bag. They’ll last up to 2 months, just thaw at room temp when you’re ready to enjoy.