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.
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, plus the pumpkin cake with bacon streusel I made not too long ago. Let’s just say, there’s been a ton of pumpkin puree flying 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.
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.
Pumpkin S’mores Bars
For the crust
For the filling
For the topping
- 2 cups miniature marshmallows
Make the crust
- Preheat the oven to 350°F. Line a 9x9-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with cooking spray. Set aside.
- 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.
Add the chocolate 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
- 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.
- Bake for 45-50 minutes, or until the filling is set and 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
- Lift the foil overhang to remove the bars from the pan. Cut into squares and arrange them on a parchment lined cookie sheet. Top each bar with a few marshmallows. Bake on the top rack under the broiler for about 30 seconds, or until marshmallows are beginning to brown. Serve immediately.
Make ahead tip:
Store bars without the marshmallow topping in an airtight container for up to 5 days. Add the topping the bars just before serving.