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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!

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

A decadent pumpkin dessert

If you’re looking for the dessert to impress this holiday season, look no further than these Pumpkin S’mores Bars.

With layers of graham crackers, chocolate ganache, pumpkin, and marshmallows, these are a cross between summertime s’mores and your favorite pumpkin pie bars. They’re an unexpected, decadent treat that’s always a hit!

As with my pumpkin bars, everything is prepared from scratch. This means there are quite a few steps but it’s easy and so worth the time. The hardest part is just waiting for everything to cool and set before diving in.

These pumpkin s’mores bars are perfect when you’re searching for something to prepare the day before as that gives plenty of time for everything to set and chill. The ganache and marshmallows do need to be added just before serving, so keep that in mind!

If you’re still trying to decide on your Thanksgiving dessert list, do something different this holiday season and whip up a batch of pumpkin pie bars, s’mores style!

Pumpkin s'mores bars topped with toasted marshmallow

What you’ll need

Each part of this pumpkin s’mores bars recipe – the graham cracker crust, pumpkin filling, and decadent ganache topping – requires just a few ingredients.

Ingredients

The full ingredient amounts are listed below in the printable recipe.

  • Graham cracker crumbs – You’ll need about 9 full graham crackers to create enough crumbs.
  • Light brown sugar
  • Unsalted butter – Melted butter is used for the crust while cold butter is used for the ganache.
  • Semisweet chocolate – Coarsley chopped, you can also use bittersweet chocolate.
  • Heavy cream – A touch of heavy cream is added to the chocolate layer over the crust. This keeps the chocolate soft.
  • Spices – The pumpkin is spiced with cinnamon, ground ginger and ground cloves.
  • Pumpkin puree – Be sure to grab a can of pumpkin puree, not just canned pumpkin.
  • Evaporated milk – I do not recommend trying to substitute this with anything else.
  • Vanilla extract
  • Eggs
  • Miniature marshmallows

Helpful tools

  • Baking pan – A 9 inch square pan is best for these bars.
  • Whisk – A simple balloon whisk is all that’s needed to whip up the pumpkin filling.

How to make pumpkin s’mores bars

While these pumpkin bars do require some advance planning and several steps, they are pretty straightforward and easy to make!

  1. Make the graham cracker crust. Line a pan with parchment paper or aluminum foil. Spray with cooking spray. Combine the crumbs, sugar and butter then press into the bottom of the pan. Bake for 10 minutes.
  2. Add the chocolate ganache layer. Melt the chocolate and heavy cream over a pot of barely simmering water, until completely smooth. Spread over the cooled graham cracker crust and freeze until set.
  1. Make the pumpkin filling. Combine the dry ingredients then whisk in the pumpkin puree, followed by the evaporated milk and vanilla extract. Fold in the eggs until incorporated. Pour the mixture over the chocolate crust.
  2. Bake. Bake until the filling is set and the center is no longer wobbly, about 45 to 50 minutes. Cool completely on a wire rack then refrigerate for at least 3 hours.
  1. Top with chocolate ganache and marshmallows. Cut into squares. Melt the chocolate and butter, stirring until completely smooth. Spread a spoonful of the chocolate ganache over each pumpkin bar then add a few marshmallows. Bake under the broiler until the marshmallows begin to brown, about 30 seconds or so.
  2. Serve immediately. Once the marshmallows are toasted, the bars shouls be served right away.
A pumpkin s'mores bar on a white plate

Tips for success

Here are a few things to keep in mind when making these pumpkin s’mores bars for the first time.

  • Allow plenty of cooling. One thing to keep in mind with this recipe is that there is a lot of downtime for cooling required. The crust needs to chill before and after adding the chocolate and the filling requires several hours to set. Don’t try to rush any of it.
  • Use a sharp knife for cutting. For neat slices on the bars, use a sharp knife dipped in hot water then carefully wiped dry. It’ll allow you to get clean edges on all of the bars.
  • Add the marshmallows just before serving. Once assembled, these pumpkin bars should be served immediately. Wait to add the marshmallows until it’s time to serve.
  • Use a kitchen torch. If you don’t want to heat up the oven just to melt the marshmallows, you can also (carefully) use a kitchen torch to toast them.

Serving suggestions

With the rich chocolate ganache and gooey marshmallows, these pumpkin pie bars don’t need any additional garnishes. Serve immediately after browning the marshmallow for the best texture and flavor. These are perfect when paired with a cup of coffee or tea!


How to make ahead & store

  • Making ahead. These pumpkin s’mores bars can be made ahead, just don’t add the ganache and marshmallow topping until just before serving.
  • Storing. Store the naked pumpkin bars in an airtight container for up to 5 days and add the topping just before serving.

More pumpkin desserts

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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!

Ingredients

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 (113 g) 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 (113 g) semisweet chocolate, coarsely chopped
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 cups miniature marshmallows

Instructions

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.

Notes

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. Refrigerate bars without the chocolate/marshmallow topping in an airtight container for up to 5 days. Add the topping to the bars just before serving.

Recommended Products

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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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10 Comments

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

    1. Thanks, Manali! They taste amazing too!!

  2. 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!

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

  3. Holy cow I want one of these now! I am all about s’mores in the summer, so having a pumpkin version in the fall makes me incredibly happy. There’s no longer a reason to stop eating s’mores! ?