These Pumpkin S’mores Cookie Bars are a fun fall twist on classic s’mores. Instead of traditional campfire layers, this recipe uses a soft pumpkin-spiced cookie dough base topped with chocolate, graham crackers, and gooey toasted marshmallows.
They’re easy to make in one pan, which makes them perfect for fall baking, Halloween parties, weekend treats, or whenever you want a dessert that feels cozy and a little playful. If you love pumpkin desserts and gooey s’mores, this recipe brings both together in one easy dessert bar.
Why You Will Love This Recipe
- It combines two favorites: pumpkin dessert and classic s’mores.
- The bars are soft, chewy, gooey, and full of fall flavor.
- They’re easier than making individual cookies or traditional campfire s’mores.
- The one-pan method makes them great for parties and sharing.
- They look impressive, but the recipe is simple and beginner-friendly.
- They’re perfect for fall baking, Halloween, and cozy family desserts.
Ingredients
For the pumpkin cookie bar base:
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
For the s’mores layers:
- 1 cup semi-sweet chocolate chips
- 1 cup chopped milk chocolate or chocolate bar pieces
- 6 whole graham crackers, broken into pieces
- 2 cups mini marshmallows
Optional finishing:
- Extra chocolate drizzle
- Crushed graham crackers
- Tiny pinch of flaky salt
🍳 Step-by-Step Masterclass Instructions
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C).
Line an 8 × 8-inch or 9 × 9-inch baking pan with parchment paper, leaving some overhang on the sides.
This makes it much easier to lift the bars out later for clean slicing.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the pumpkin puree, egg yolk, and vanilla extract.
Whisk again until the mixture is fully combined and smooth.
Masterclass Tip: Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can change the final texture and flavor.
Step 3: Add the Dry Ingredients
Add the flour, pumpkin pie spice, cinnamon, baking soda, and salt to the wet mixture.
Stir gently with a spatula or wooden spoon until a soft cookie dough forms.
Do not overmix.
Masterclass Tip: The dough should be soft and thick, not runny. Overmixing can make the bars tougher instead of soft and chewy.
Step 4: Press the Base into the Pan
Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan.
Use a spatula or lightly greased fingers to spread it into a smooth layer.
This will form the pumpkin cookie base.
Step 5: Add the Chocolate and Graham Crackers
Sprinkle the chocolate chips and chopped chocolate evenly over the cookie base.
Scatter the broken graham cracker pieces over the chocolate.
Press them down very lightly so they settle into the filling.
Step 6: Add the Remaining Dough
Take small portions of the remaining cookie dough and flatten them gently between your fingers.
Place them across the top in patches rather than trying to fully cover the filling.
It’s fine if some chocolate and graham crackers remain visible.
Masterclass Tip: A patchy top layer helps create a more bakery-style look and allows the gooey filling to show through.
Step 7: Bake the Bars
Bake for 22–28 minutes, until the top looks lightly golden and mostly set.
The center should still be slightly soft, but not raw.
Step 8: Add the Marshmallows
Remove the pan from the oven and sprinkle the mini marshmallows evenly across the top.
Return the pan to the oven for another 3–5 minutes, just until the marshmallows are puffed and lightly golden.
If needed, you can broil for 20–30 seconds for extra browning, but watch very closely.
Masterclass Tip: Marshmallows can go from golden to burnt very quickly under the broiler, so never walk away during this step.
Step 9: Cool Before Slicing
Let the bars cool in the pan for at least 45–60 minutes.
This helps the chocolate and marshmallow layers settle so the bars cut more cleanly.
For even neater slices, chill them for 20–30 minutes after cooling.
Step 10: Slice and Serve
Use the parchment overhang to lift the bars out of the pan.
Cut into squares with a sharp knife.
If desired, finish with a small drizzle of melted chocolate, a few graham cracker crumbs, or a tiny pinch of flaky salt.
The finished bars should have a soft pumpkin cookie base, gooey chocolate, lightly toasted marshmallows, and a cozy s’mores-meets-fall flavor.
🔒 Storage & Reheating Tips
Room temperature: Store the bars in an airtight container for up to 2 days.
Refrigerator: For longer storage, refrigerate them in an airtight container for up to 5 days.
Freezer: Freeze the bars in a freezer-safe container with parchment paper between layers for up to 2 months.
Reheating: Warm one bar in the microwave for about 8–12 seconds to soften the chocolate and marshmallows and bring back the gooey texture.
Make-ahead tip: You can prepare the dough a day in advance and refrigerate it until ready to assemble and bake.
Best texture tip: These bars are especially delicious slightly warm, when the marshmallows are soft and the chocolate is melty.
