Pumpkin Muffin S’mores Bars (Printer View)

Gooey bars blend spiced pumpkin, graham cracker crust, melty chocolate, and golden marshmallows for a crowd favorite.

# Components:

→ Pumpkin Muffin Base

01 - 1 cup pumpkin puree
02 - 2 large eggs
03 - 1/2 cup vegetable oil
04 - 3/4 cup brown sugar
05 - 1/4 cup milk
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground nutmeg

→ S’mores Layer

13 - 1 cup graham cracker crumbs
14 - 2 tablespoons unsalted butter, melted
15 - 1 cup semi-sweet chocolate chips
16 - 2 cups mini marshmallows

# Method:

01 - Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
02 - In a medium bowl, mix graham cracker crumbs with melted butter until evenly combined. Press firmly into the bottom of the prepared pan.
03 - In a large bowl, whisk pumpkin puree, eggs, vegetable oil, brown sugar, and milk until smooth.
04 - Add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to wet mixture. Stir until just combined without overmixing.
05 - Pour pumpkin muffin batter evenly over crust, then sprinkle chocolate chips over the top.
06 - Bake for 25 minutes until almost set.
07 - Remove pan and scatter mini marshmallows evenly over the surface. Return to oven for 5–7 minutes until marshmallows are golden and bars test done with a toothpick (avoid chocolate areas).
08 - Let bars cool completely in the pan before dividing into squares for serving.

# Expert Advice:

01 -
  • Cozy dessert perfect for fall gatherings
  • Combines nostalgia of s'mores with pumpkin spice flavor
02 -
  • Contains wheat, eggs, milk, and soy; check ingredient labels for nuts if needed.
  • Recipe can be adapted for gluten-free diets by using certified gluten-free flour and crackers.
03 -
  • Add chopped toasted pecans to the batter for extra crunch.
  • Allow bars to cool fully before slicing for clean edges.
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