Pumpkin s'mores bars fuse pumpkin pie and campfire s'mores into a single layered bar with graham cracker crust, creamy pumpkin filling, chocolate ganache, and toasted marshmallow topping. The combination of spiced pumpkin and rich chocolate makes this a standout fall dessert.
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Prices vary by store
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Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
To make the crust, pulse graham crackers in a food processor until fine crumbs form.
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared pan.
To make the filling, whisk together sweetened condensed milk, pumpkin puree, eggs, ground cinnamon, and ground ginger in a large bowl until smooth.
Pour the pumpkin filling over the crust and spread evenly.
Bake for 30-35 minutes, or until the center is set. Let cool completely.
To make the ganache, place chocolate chips in a heatproof bowl. Heat heavy cream until just simmering, then pour over the chocolate. Let sit for 2-3 minutes, then stir until smooth and glossy.
Pour the ganache over the cooled pumpkin layer and spread evenly.
Top with a single layer of mini marshmallows.
Use a kitchen torch to toast the marshmallows to your desired level of char.
Allow the bars to set completely before slicing and serving.
Store covered at room temperature up to 2 days, or refrigerate up to 4 days. Reheat individual bars in the oven at 300°F for 5 minutes if desired.
kitchen torch (for marshmallow topping) · 9x13 inch baking pan
Yes. Assemble through the ganache layer, cover, and refrigerate up to 2 days. Add marshmallow topping and torch just before serving for best texture.
Broil on high for 1–2 minutes, watching closely. Alternatively, use a kitchen torch for even browning and more control.
You can, but use pumpkin puree made from roasted fresh pumpkin (not raw). Canned puree is more consistent and easier for this recipe.
If too thick, gently reheat and whisk in a little more cream. If too thin, let it set in the fridge for 15 minutes before spreading.
Yes. Use store-bought marshmallow fluff, spread it on, and torch. Homemade marshmallow is also an option but requires more preparation.
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