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Pumpkin S'mores Bars

Pumpkin S'mores Bars will be the talk of the party this holiday! The base is a thick layer of graham crackers smothered in melted chocolate and topped with creamy pumpkin pie filling. Add toasted marshmallows to the top as a finishing touch and get ready to sink your teeth into the most epic dessert.

side view of a pumpkin smores bar on a brown background

There are many steps to pull the recipe together but it's easy and so worth the time. Do something different this holiday season and whip up a batch of pumpkin pie bars, s'mores style!

We've been celebrating pumpkin a lot lately. With both pumpkin oatmeal cookies and pumpkin oatmeal cream pies last week. Let's just say, there's been a ton of pumpkin puree lying around the kitchen.

Today, I have another pumpkin dessert and it's pretty epic.

There are several steps involved in making these pumpkin s'mores bars. First, the crust needs to be assembled, baked, and cooled. Then, a layer of melted chocolate goes over the crust and that needs to freeze until it's set.

overhead view of pumpkin s’mores bars

The pumpkin pie filling rests over the chocolate layer and needs to be baked until it's firm, which can take around 45 minutes. The cooked pumpkin bars will need at least three hours in the refrigerator after they've cooled to room temperature.

Now the bars can be cut into squares but they're not quite ready to eat yet. Top them with mini marshmallows and put them under the broiler for a couple seconds. You can also use a kitchen torch to toast the marshmallows.

Plan ahead when you decide to make the bars. They can be made in advance and store in the refrigerator without the marshmallow topping. This can save you time if you want to take them to a holiday party.

angled view of pumpkin s’mores bars

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A pumpkin pie bar topped with chocolate ganache and toasted marshmallow on a white plate

Pumpkin S’mores Bars

Yield: 16 bars
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 3 hours
Total Time: 4 hours 40 minutes

With a graham cracker crust topped with melted chocolate, a creamy pumpkin pie filling, and a rich chocolate ganache and toasted marshmallow topping, these Pumpkin S'mores Bars will be the talk of the dessert table!


For the crust

  • 1 ½ cups (150 g) graham cracker crumbs, about 9 full crackers
  • 3 tablespoons light brown sugar, packed
  • ¼ cup unsalted butter, melted
  • 4 ounces semisweet chocolate, coarsely chopped
  • 2 tablespoons heavy cream

For the filling

  • ⅔ cup (140 g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ¾ cups (425 g) pumpkin puree, one 15-ounce can
  • 1 ½ cups (354 ml) evaporated milk, one 12-ounce can
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten

For the topping

  • 4 ounces semisweet chocolate, coarsely chopped
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 cups miniature marshmallows


Make the crust

  1. Preheat the oven to 350°F. Line a 9x9-inch pan with parchment paper or aluminum foil, leaving a 1-inch overhang on all sides. Spray the paper lightly with cooking spray. Set aside.
  2. Combine the graham cracker crumbs, sugar, and butter. Mix well. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Let cool on a wire rack.
  3. Add the chocolate and heavy cream to a heatproof bowl set over a pot of barely simmering water. Stir continuously until completely melted and smooth. Spread over the cooled crust and freeze for 10 minutes or until set.

Make the filling

  1. In a large bowl, combine the sugar, cinnamon, salt, ginger, and cloves. Whisk in the pumpkin puree until well blended. Whisk in the evaporated milk and vanilla extract. Gently fold in the eggs until well incorporated. Spread evenly over the chocolate crust.
  2. Bake for 45-50 minutes, or until the filling is set and the center is no longer wobbly. Cool completely in the pan on a wire rack. Cover loosely and refrigerate for at least 3 hours.

Make the topping

  1. Lift the foil overhang to remove the bars from the pan. Cut into squares and arrange them on a parchment-lined cookie sheet.
  2. Add the chocolate and butter to a heatproof bowl set over a pot of barely simmering water. Stir continuously until completely melted and smooth. 
  3. Spread a small spoonful of the chocolate over the top of each pumpkin bar. Top with a few marshmallows.
  4. Bake on the top rack under the broiler for about 30 seconds, or until marshmallows are beginning to brown. Serve immediately.


Chocolate: Bittersweet chocolate can be used instead of semisweet.

Pumpkin: Be sure to use canned pumpkin puree and not just canned pumpkin.

Evaporated milk: I don't recommend substituting for anything else.

Make ahead tip:

  1. Store bars without the marshmallow topping in an airtight container for up to 5 days. Add the topping to the bars just before serving.

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Nutrition Information:
Yield: 16 Serving Size: 1 bar
Amount Per Serving: Calories: 266Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 164mgCarbohydrates: 36gFiber: 2gSugar: 26gProtein: 4g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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Tuesday 3rd of October 2017

This looks amazing , and I can't wait to make them for Thanksgiving.

Ashley - The Recipe Rebel

Monday 31st of October 2016

Everything s'mores! My husband would LOVE this pumpkin version!

Mary Ann | The Beach House Kitchen

Thursday 27th of October 2016

Oh my goodness Jen! These look fabulous! Such a great idea to combine s'mores with pumpkin! Pinning this one!


Friday 28th of October 2016

Thank you so much, Mary Ann!


Thursday 27th of October 2016

I want to sink my teeth into one right now, they look AMAZING Jen!


Friday 28th of October 2016

Thanks, Manali! They taste amazing too!!


Thursday 27th of October 2016

This is just the best of all worlds! I want one RIGHT now! Gorgeous photos, too!

You can never have too much pumpkin flying around the kitchen!


Friday 28th of October 2016

I totally agree with you on that one Blair! Thank you so much for the kind words!

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