Save A delightful fusion of spiced pumpkin muffins and classic s’mores, these bars feature a moist pumpkin base, gooey chocolate, and toasted marshmallows for a cozy, crowd-pleasing treat.
I first made these pumpkin muffin s’mores bars for a family potluck and they were a huge hit with both kids and adults. The layers of gooey chocolate and toasted marshmallows on a spiced pumpkin base always remind me of crisp autumn evenings.
Ingredients
- Pumpkin Muffin Base: 1 cup (220 g) pumpkin puree, 2 large eggs, 1/2 cup (120 ml) vegetable oil, 3/4 cup (150 g) brown sugar, 1/4 cup (60 ml) milk, 1 1/2 cups (190 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg
- S’mores Layer: 1 cup (120 g) graham cracker crumbs, 2 tbsp (28 g) unsalted butter (melted), 1 cup (170 g) semi-sweet chocolate chips, 2 cups (100 g) mini marshmallows
Instructions
- Prepare for Baking:
- Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
- Make Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Mix Wet Ingredients:
- In a large bowl, whisk together pumpkin puree, eggs, oil, brown sugar, and milk until smooth.
- Add Dry Ingredients:
- Add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to the wet ingredients. Stir until just combined (do not overmix).
- Layer and Bake:
- Pour pumpkin muffin batter evenly over the graham cracker crust. Sprinkle chocolate chips evenly over the pumpkin batter. Bake for 25 minutes.
- Add Marshmallows:
- Remove from oven and scatter mini marshmallows evenly on top. Return to oven for an additional 5 to 7 minutes, or until marshmallows are golden and a toothpick inserted in the center comes out clean (avoid piercing melted chocolate).
- Cool and Slice:
- Cool completely in the pan before slicing into bars.
Save Making these bars together became a Saturday baking tradition for our family, everyone gets to sprinkle the marshmallows before the final bake and sneak a few chocolate chips!
Required Tools
9x9-inch (23x23 cm) baking pan, mixing bowls, whisk, spatula, parchment paper
Nutritional Information (per serving)
Calories: 260, Total Fat: 11 g, Carbohydrates: 38 g, Protein: 3 g
Serving Suggestions
Serve slightly warm for maximum gooeyness or briefly reheat bars in the oven to melt the chocolate and marshmallow topping for best results.
Save Enjoy these pumpkin muffin s’mores bars fresh out of the oven or save a few for a sweet autumn afternoon snack!
Cooking Guide
- → Can I use canned pumpkin for the base?
Yes, canned pumpkin puree is ideal for the base as it adds moisture and spiced flavor.
- → What is the best way to toast the marshmallows?
Once marshmallows are added, bake until golden or briefly broil, but watch closely to avoid burning.
- → Can these bars be made gluten-free?
Absolutely! Substitute gluten-free graham crackers and all-purpose flour for a gluten-free option.
- → How should I serve these bars for best texture?
Serve slightly warm for extra gooeyness, or cooled for easy slicing and firmer texture.
- → Are nuts a recommended addition?
Adding chopped toasted pecans can provide extra crunch and flavor to the bars.
- → How do I store leftover bars?
Store in an airtight container at room temperature for two days, or refrigerate for up to five days.