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–+ servings

Pumpkin Pie S’mores Bars

If you love s’mores and pumpkin pie, these bars are going to be your new favorite fall treat. They’ve got the creamy, spiced pumpkin filling you’d expect, but layered with smooth chocolate ganache and gooey toasted marshmallows on top. It’s the best of both worlds in one cozy dessert.
Prep Time20 minutes
Cook Time40 minutes
Total Time3 hours
Yields12 bars
Print Recipe Pin Recipe
Servings12 bars

Ingredients

THE CRUST

  • 1 1/2 cups graham cracker crumbs, very fine
  • 7 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

PUMPKIN PIE FILLING

  • 1 can, 15 oz pumpkin puree
  • 1 can, 14 oz sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

CHOCOLATE GANACHE

  • 1 cup milk or semi-sweet chocolate chips
  • 1/2 cup heavy cream

TOPPING

  • 2 cups mini marshmallows, as needed

Instructions 

  1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease and line an 8x8 baking dish with parchment paper.
  2. Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined and the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
  3. Make the filling: Add the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt to a large mixing bowl. Whisk until smooth and fully combined.
  4. Bake: Pour the filling over the crust. Bake for 35 to 40 minutes, or until the edges are set but the center is still slightly jiggly, like cheesecake. Do not overbake.
  5. Cool: Let the bars cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
  6. Make the ganache: Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips, cover, and let sit for 5 to 10 minutes. Mix together until smooth and glossy.
  7. Pour the ganache over the chilled pumpkin pie layer and spread evenly. Allow to set for 20 to 30 minutes at room temperature or in the fridge until slightly firm.
  8. Add marshmallows: Sprinkle mini marshmallows over the ganache. Use a kitchen torch to toast until golden brown, or place under the broiler for 1 to 2 minutes, watching carefully.
  9. Slice & serve: Allow the ganache to set slightly, then lift the bars out of the pan using the parchment paper. Slice into squares and enjoy chilled or at room temperature.

Notes

Q: Can I make these bars ahead of time?
A: Yes! Bake the bars fully and let them cool, then store in the fridge. Right before serving, add and torch the marshmallows fresh so they’re gooey and perfectly toasted.
Q: How do I get clean slices through the marshmallows?
A: Use a sharp knife and cut in straight lines between the marshmallows. Wiping the knife clean between cuts also helps keep the layers neat.
Q: Do I have to use a kitchen torch?
A: Nope! A broiler works just as well. If you do use a torch, make sure to remove the parchment paper sides from the pan first so they don’t catch fire.
Q: Can I use a different chocolate for the ganache?
A: Yes, you can use either milk or semi-sweet chocolate chips depending on your preference.
Q: How long will these bars last?
A: They’ll keep in the fridge for up to 4 days. For the best texture, let them sit at room temperature for 10–15 minutes before serving.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!