These S'mores Pumpkin Bars combine soft pumpkin bars with melty chocolate chips and gooey toasted marshmallows. It's the perfect mix of summer s'mores and fall pumpkin in one pan.
The post for pumpkin s'mores bars was first published in August 2014. The pictures were updated in August 2019, and the post was republished in September 2026.
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Living in Florida means fall looks a little different around here. September may be here, but the weather still feels like summer for a few more months. I've learned to embrace it, and honestly, some of my favorite recipe ideas have come from mixing those two seasons together. These s'mores pumpkin bars are a perfect example.
S'mores are one of my favorite summer treats, but once fall arrives, I start craving pumpkin. So I thought, why not combine the two? This way, I can enjoy a bit of both seasons in one dessert with a fun fall twist.
The base for these pumpkin bars actually came from my peanut butter s'mores blondies. I swapped the peanut butter for a full cup of pumpkin puree, and it made these bars soft and slightly cake-like.
Next, I sprinkled on chocolate chips and marshmallows and popped the pan under the broiler for a few minutes. One bite of the soft bars with golden marshmallows and melty chocolate, and I knew I had a winner.
Why You'll Love This Pumpkin S'mores Bar Recipe
- The best of summer and fall. Pumpkin bars and s'mores topping might sound a little unexpected, but somehow they work SO well together!
- That gooey s'mores topping. Chocolate chips and toasted golden marshmallows make these bars extra special. No campfire needed!
- Perfect for sharing. A 9x13 pan makes plenty of bars for parties, potlucks, or just having dessert around for a few days. Although they tend to disappear pretty quickly!
- Even better the next day. This dessert gets softer, and the flavors really come together if you let it sit overnight. Good luck waiting that long! LOL!
If you love pumpkin desserts, you might also want to check out this pumpkin chocolate chip bread or this pumpkin bundt cake for more fun fall baking ideas.
Ingredient Notes
Simple pantry ingredients and a bag of chocolate chips and marshmallows are all you need to make this fun fall recipe. Scroll down to the printable recipe card for the exact amounts.
- Unsalted Butter: Softened butter gives the bars a rich, tender base. Set it out about 30 minutes before baking, so it's soft.
- Brown Sugar: Adds sweetness and a little caramel flavor.
- Pumpkin Puree: Gives the bars a soft texture and delicious fall flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Large Eggs: Help bind everything together and add richness.
- Vanilla Extract and Salt: Add flavor and balance out the sweetness.
- Baking Powder: Gives the bars a little lift as they bake.
- All-Purpose Flour: Provides structure. For the best results, spoon the flour into your measuring cup and level it off.
- Cinnamon and Nutmeg: Add that warm fall flavor. You can also use pumpkin pie spice instead.
- Chocolate Chips: Sprinkle them over the hot bars so they get melty. Milk chocolate gives you that classic s'mores flavor, but semi-sweet or dark chocolate is good too.
- Marshmallows: Pile them over the chocolate chips and broil until golden and gooey. Mini marshmallows work best because they cover the top evenly and toast quickly.
How To Make S'mores Pumpkin Bars
This pumpkin bar recipe is easy and comes together in no time. Just follow the simple steps, and you will be digging into a delicious fall dessert in no time.
- Make the batter. Beat the softened butter and brown sugar in a large bowl until creamy. Add the pumpkin, eggs, and vanilla and mix until smooth.
- Add the dry ingredients. Stir together the flour, baking powder, salt, and spices. Add them to the wet ingredients and stir just until combined. Spread the batter evenly in a prepared baking dish.
- Bake. Place the pan in a preheated oven and bake until set.
- Add the s'mores topping. Sprinkle the chocolate chips over the hot bars immediately, then cover with the mini marshmallows.
- Broil. Place the dish under a broiler for about 2 minutes. Watch very closely until the marshmallows are golden brown. Don't walk away! They can go from perfectly toasted to burnt very quickly. Cool completely before cutting.
Recipe Variations
- Add graham crackers. For an even bigger s'mores flavor, add graham crackers to the bottom of the pan before you add the batter, just like I did in this chocolate s'mores pudding cake.
- Try marshmallow fluff. Instead of marshmallows, spread marshmallow fluff over the chocolate. This gives you an extra-gooey topping.
- Finish with Hershey's chocolate. Press a few small pieces of Hershey bars into the toasted marshmallow for a fancy finish, just like this gooey s'mores pie.
BruCrew Tips
- Add the toppings right away. As soon as the bars come out of the oven, sprinkle on the chocolate chips and marshmallows. The heat from the bars helps the chocolate start melting underneath the gooey marshmallows.
- Watch the marshmallows closely. Seriously, do not walk away! They can go from golden to burnt in seconds. Pull the pan out as soon as they're toasted to your liking.
- Let the bars cool completely. I know it's hard to wait, but cutting them while they are warm can get messy.
- Use a wet knife. Run a sharp knife under water and rewet it between cuts. The water helps the knife glide through the sticky marshmallow topping better.
Storing and Freezing
Store the bars in a sealed container at room temperature for 3-4 days. You can also keep them in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best texture.
Wrap individual bars in parchment paper and plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw to room temperature before serving. The marshmallows may change texture slightly after freezing.
More Pumpkin Desserts To Try
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Recipe
S'mores Pumpkin Bars Recipe
These S'mores Pumpkin Bars combine soft pumpkin bars with melty chocolate chips and gooey toasted marshmallows. It's the perfect mix of summer s'mores and fall pumpkin in one pan.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup pure pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 ¾ cup all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 cups chocolate chips
- 3 cups miniature marshmallows
Instructions
- Preheat oven to 350°F. Spray a 9x13 pan with nonstick spray.
- Beat the butter and sugar in a large bowl until creamy. Add the pumpkin, eggs, and vanilla and beat again.
- Stir together the baking powder, salt, flour, cinnamon, and nutmeg. Slowly add them to the butter mixture until a soft dough forms. Spread in the prepared pan.
- Bake for 22-24 minutes. Remove from the oven and sprinkle the chocolate chips evenly over the hot bars. Cover the chocolate chips with the marshmallows.
- Turn on the broiler and broil for 2 minutes. You just want the marshmallows to start turning golden, so do not over-broil them. Remove from the oven and cool completely.
- Use a wet knife to cut the bars into squares. Rewet the knife between each cut. The water on the knife keeps the marshmallow from sticking. Store in a sealed container.
Notes
- Add the toppings right away. As soon as the bars come out of the oven, sprinkle on the chocolate chips and marshmallows. The heat from the bars helps the chocolate start melting underneath the gooey marshmallows.
- Watch the marshmallows closely. Seriously, do not walk away! They can go from golden to burnt in seconds. Pull the pan out as soon as they're toasted to your liking.
- Let the bars cool completely. I know it's hard to wait, but cutting them while they are warm can get messy.
- Use a wet knife. Run a sharp knife under water and rewet it between cuts. The water helps the knife glide through the sticky marshmallow topping better.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 27mgSodium: 133mgCarbohydrates: 64gFiber: 2gSugar: 40gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Kate Post says
Would I benefit from drying out the pumpkin purée or is that not necessary?
Jocelyn says
You do not need to dry out the pumpkin puree for this recipe. I hope you enjoy the bars.
Susan F says
Can you use a smaller pan, like an 8x8? I have to bake it in a toaster oven and that is the largest it takes!
Jocelyn says
Yes, you could divide the mixture into 2 - 8x8 pans. Or just make half the recipe and make it in 1 pan. I hope that helps and you enjoy the bars.
Amy @ Amy's Healthy Baking says
Our days still feel like summer here too! At least 90° and fall seems like it's way far off in the future... At least the mornings and evenings are cooling off a bit though. I've got the pumpkin baking itch too, and I can't wait any longer. These s'mores bars look incredible Jocelyn! Totally have my name written all over them. 😉 Pinned!
Chels+R. says
Oohhh, that toasted marshmallow is killing me 🙂
Grace says
I love how simple and easy this recipe is! It makes me want it to be fall already! 🙂
Would you ever consider posting or even experimenting with Gluten-Free alternatives to your yummy dessert posts? I have been Gluten free for over a year and a half now and have been dying to get into baking again, but I have been struggling to find easy to do recipes where I can make and enjoy something this delicious, but in a GF version. Any suggestions? Thanks!
Jocelyn Brubaker says
Almost all the recipes that I share are ones I make for my family, and since no one here is gluten free I do not do those kind of recipes. I am sorry! I know with some googling most recipes can be made gluten free, but I do not have experience with doing that. I have heard that most cake mix recipes can be exchanged for the gluten free cake mixes. I wish I could be more helpful!
Lolly Jane says
Looks incredible. Shared on our site & pinned. MMM!
Kelly - Life Made Sweeter says
These bars look amazing! I love pumpkin all year round and love that you combined that with summery s'mores! So creative and super tasty - pinned 🙂
Jocelyn Brubaker says
Thanks for pinning Kelly! 🙂
Sheri says
To get the true S’mores taste, should we use milk chocolate chips?
Jocelyn says
Yes, milk chocolate chips would give you the most accurate s'mores flavor. Feel free to use any flavor though!
Des @ Life's Ambrosia says
Shut the front door! I need these in my life ASAP. I've got the pumpkin baking itch too Glad to see I'm not the only one 🙂
Jocelyn+(Grandbaby+Cakes) says
You totally have my looking forward to fall now with these incredible bars!!! And I adore s'mores!!
Krystle(Baking Beauty) says
Yesssss what a genius way to merge summer and fall. These look beyond yum!
Jocelyn Brubaker says
Thanks Krystle! 🙂
Julianne+@+Beyond+Frosting says
Seriously?!?! I am going to have to try these STAT!
Jess @ On Sugar Mountain says
It came back for sure and I am super bummed about it. >_< I just made pumpkin cornbread over the weekend to welcome Fall, and BOOM - it's going to hit 90 tomorrow. Well, at least I can hide in the AC and pretend Autumn is here with these gooey pumpkin smores bars! 😀 They look awesome, Jocelyn!
Jocelyn Brubaker says
Haha! Thank goodness for AC! 😉 Thanks Jess!
Julie @ Willow Bird Baking says
I'm a pumpkin addict, and these look incredible!!