Pumpkin Pie S’mores Bars

If you love s’mores and pumpkin pie, these bars are going to be your new favorite fall dessert. I’m always on the hunt for new pumpkin treats once the weather cools down, and this one is a fun twist that feels both nostalgic and indulgent. You get creamy pumpkin pie, a buttery graham cracker crust, a layer of silky chocolate ganache, and gooey toasted marshmallows on top—basically all the best parts of fall and campfire season in one bite.

The Crust

Start with the base: finely crush your graham crackers until they’re almost like sand. Stir in melted butter and sugar until every crumb is coated and the mixture sticks together when pressed. Transfer this into a parchment-lined 8×8 pan and press it down firmly with the bottom of a measuring cup or glass. This will give you a sturdy crust that holds up under the filling and keeps its shape when sliced.

The Pumpkin Filling

In a large bowl, add the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Whisk everything together until completely smooth and uniform—no streaks of egg or clumps of pumpkin. Pour the filling over the crust and smooth out the top. Bake at 350°F (175°C) for 35 to 40 minutes. The edges should look set, but the center should still jiggle slightly, like a cheesecake. Let the bars cool fully at room temperature, then refrigerate for at least 2 hours so the filling can firm up.

The Ganache

Place chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Cover and let it sit for 5 minutes, then whisk until glossy and smooth. Spread the ganache evenly over the chilled pumpkin layer, making sure it reaches all the edges. Let it set for about 20 to 30 minutes before moving on so it’s slightly firm and won’t smear when you cut into it later.

Note: You can use milk chocolate for a sweeter ganache or semi-sweet for a more balanced flavor.

The Marshmallows & Assembly

Once the ganache has set, scatter mini marshmallows generously across the top. Now you’ve got two options for toasting them:

• Broiler method: Place the pan under the broiler for 1 to 2 minutes, keeping a close eye because marshmallows can go from golden to burnt in seconds.
• Torch method: Gently peel back the parchment paper sides first so they don’t catch on the flame, then use a kitchen torch to toast the marshmallows directly in the pan until golden brown and bubbly.

When it’s time to serve, lift the bars out of the pan using the parchment base. It might be easier to remove from the before adding the ganache layer and marshmallow layer. For the cleanest slices, use a sharp knife and cut in straight lines between the marshmallows, wiping the knife clean after each cut.

Tips & Variations

• Don’t overbake the filling—the center should still jiggle when you pull it from the oven.
• Chill the bars completely before adding ganache or it will melt and slide.
• Milk chocolate will give a sweeter ganache, while semi-sweet keeps it more balanced.
• Double the recipe and bake in a 9×13 pan if you need more bars for a party.

Storage & Make-Ahead

These bars keep well in the fridge for up to 4 days. Store them in an airtight container to keep the crust crisp and the filling fresh.

If you’re making them ahead, bake the crust and pumpkin filling the day before and let them chill overnight in the fridge. The next day, spread on the ganache, let it set, and then add and toast the marshmallows right before serving so they’re perfectly gooey and fresh.

Craving More Pumpkin Desserts? Try These Out!

• Pumpkin Cream Cheese Muffins
• Pumpkin Cinnamon Rolls
• Pumpkin Pie French Toast
• Pumpkin Sage Rolls
• Pumpkin Bread with Brown Butter Cream Cheese Frosting

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