7 Easy Pumpkin S’mores Cookie Bars

I still remember the first time I made these Pumpkin S’mores Cookie Bars—it was a crisp October afternoon, and I was craving that classic campfire s’mores taste but wanted something a little more fall-ish. These bars are basically my childhood s’mores memories colliding with a cozy pumpkin cookie, and honestly, I’m still obsessed. The graham cracker crust, the spiced pumpkin layer, the melty chocolate, and those gooey toasted marshmallows on top? Pure magic. If you’re ready to taste what happens when s’mores meet pumpkin season, keep scrolling for the full ingredient list and step-by-step instructions.

Why You Will Love These Pumpkin S’mores Cookie Bars

Okay, let me tell you why these bars are about to become your new fall favorite. First off, they’re ridiculously easy—no mixer needed for the crust, and everything bakes up in one pan. That means less cleanup and more time to enjoy that gooey, melty magic.

• Three classic fall flavors in one bite: Pumpkin, chocolate, and toasted marshmallow come together like a dream. It’s s’mores, but cozier.
• Beginner-friendly: If you can press crumbs into a pan and stir a bowl of dough, you’ve got this. Seriously.
• Perfect for potlucks: These bars travel well, slice neatly, and disappear fast. I’ve seen it happen.
• That texture, though: A crunchy graham cracker base, a soft pumpkin cookie layer, melty chocolate chips, and puffy golden marshmallows on top. Pure heaven.

Trust me, you’ll be making these on repeat all season long.

Ingredients for Pumpkin S’mores Cookie Bars

You probably already have most of these in your pantry, which is one of my favorite things about this recipe. Let me break it down for you—everything is super straightforward.

For the Graham Cracker Crust: You’ll need 1 1/2 cups graham cracker crumbs and 1/2 cup unsalted butter, melted. That’s it. Crush your own or buy the pre-made crumbs—both work great.

For the Pumpkin Cookie Layer: You’ll need 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon pumpkin pie spice. Then for the wet stuff: 1/2 cup unsalted butter (softened), 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 large egg, 1 cup pumpkin puree (make sure it’s pure pumpkin, not pie filling!), and 1 teaspoon vanilla extract. Finally, fold in 1 cup chocolate chips.

And for the top, you’ll need 1 1/2 cups mini marshmallows. See? Nothing fancy, just simple, delicious ingredients.

Important Ingredient Notes and Substitutions for Pumpkin S’mores Cookie Bars

Before you dive in, let me save you a few headaches with some notes I’ve learned the hard way. These little details make a big difference, so here’s what you need to know.

• Graham cracker crumbs: You can totally use store-bought crumbs (super convenient), or crush your own whole graham crackers in a zip-top bag with a rolling pin. I do both, depending on my mood. Just make sure they’re finely ground for a crust that holds together.
• Pumpkin puree vs. pie filling: This is a big one. You want pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices and will mess up the texture and sweetness of your cookie layer. Look for the label that says “100% pure pumpkin.”
• Chocolate chips: Milk chocolate, semi-sweet, or dark chocolate all work great here. Use whatever you have on hand—I’ve even used chopped chocolate bars in a pinch. No wrong choices.
• Marshmallows: Mini marshmallows are easiest, but if you only have large ones, just cut them in half with kitchen shears. They’ll toast up beautifully.
• Room-temperature butter: For the cookie dough, make sure your butter is softened but not melted. This helps it cream properly with the sugars and gives you a soft, tender pumpkin layer. Leave it out on the counter for about 30 minutes before you start.

These simple swaps and tips will keep your Pumpkin S’mores Cookie Bars turning out perfectly every time.

Step-by-Step: How to Make Pumpkin S’mores Cookie Bars

Alright, let’s get baking! I’m going to walk you through this step by step so you get that perfect gooey, crunchy, pumpkin-y bar every single time. First things first—preheat your oven to 350 degrees F and line a 9-inch square pan with parchment paper. Leave a little overhang on two sides so you can lift the whole thing out later. Trust me, it makes cutting so much easier.

Step 1: Prepare the Graham Cracker Crust

This is the easiest part. Just stir together your 1 1/2 cups graham cracker crumbs and 1/2 cup melted butter until every crumb is moistened. Dump the mixture into your prepared pan and press it down firmly. I like using a flat-bottomed glass or measuring cup to really pack it in—you want an even, solid layer so the crust holds together when you slice it.

Step 2: Mix the Pumpkin Cookie Dough and Bake

Now for the fun part. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set that aside. In a separate larger bowl, beat the softened butter with both sugars until it’s smooth and creamy—about a minute with a hand mixer works great. Then beat in the egg, pumpkin puree, and vanilla until everything’s combined.

Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix! A few streaks of flour are okay. Fold in the chocolate chips gently. The dough will be pretty sticky—that’s totally normal for pumpkin dough. Just plop it onto the crust and spread it evenly with a spatula.

Bake for 20 minutes. Then pull the pan out and sprinkle the mini marshmallows all over the top. Pop it back in the oven for another 5 to 7 minutes. You’ll know they’re done when the marshmallows are puffed and golden, not brown and burnt. Keep an eye on them—they go from perfect to overdone fast. Let the bars cool completely in the pan before you even think about cutting them. I know it’s hard to wait, but warm bars will just crumble and stick to your knife. Patience pays off here!

Tips for Perfect Pumpkin S’mores Cookie Bars

Let me share a few little tricks I’ve picked up that make these bars come out absolutely perfect every time. First, grab an oven thermometer—seriously, ovens lie all the time, and 350 degrees F is the sweet spot for getting that pumpkin layer baked through without burning the marshmallows later. Also, I cannot stress this enough: let them cool completely before you even think about cutting. Warm bars turn into a crumbly, sticky mess, and you’ll lose all those beautiful layers. Once they’re cool, use a sharp knife and wipe it clean between each cut—that gives you those gorgeous, clean squares. Oh, and if you want the cleanest slices possible, let the bars sit for about 30 minutes after they’ve cooled to room temperature. It just lets everything set up a little more. These small steps make your Pumpkin S’mores Cookie Bars look as good as they taste.

Serving Suggestions for These Pumpkin S’mores Cookie Bars

I love serving these slightly warm—but not hot, because nobody wants a burnt mouth from molten marshmallow. Let them cool just enough so the chocolate is still melty but the marshmallows are safe to bite into. Pair them with a tall glass of cold milk or a warm spiced latte for the ultimate cozy treat. These bars are perfect for Halloween parties, a Thanksgiving dessert table, or honestly just a lazy weekend afternoon. Trust me, they disappear fast wherever you bring them!

How to Store Pumpkin S’mores Cookie Bars

If you somehow have leftovers (which, let’s be real, doesn’t happen often in my house), just pop them in an airtight container at room temperature. They’ll stay good for up to 3 days. The marshmallows will soften a bit as they sit, but that’s not a bad thing—they get all chewy and delicious. When you’re ready for round two, a quick 10 seconds in the microwave does the trick, or you can reheat them in a 300°F oven for about 5 minutes to get those marshmallows toasty again. Just don’t freeze them, okay? I’ve tried it, and the marshmallows turn rubbery and weird. Nobody wants that.

Frequently Asked Questions About Pumpkin S’mores Cookie Bars

I get asked a lot of questions about these bars, so let me clear up the most common ones. I’ve been there, trust me, and a little know-how goes a long way.

1. Can I use fresh pumpkin instead of canned?
You can, but I wouldn’t recommend it. Fresh pumpkin puree has a lot more water than the canned stuff, which can make your cookie layer soggy and dense. Canned pumpkin puree is consistent and reliable—just make sure it’s 100% pure pumpkin, not pie filling. If you’re set on using fresh, drain it in a cheesecloth-lined sieve for at least an hour to remove extra moisture. For more information on pumpkin varieties, check out this guide to pumpkin types.

2. Why did my crust fall apart?
Most likely one of two things: not enough butter, or you didn’t press the crumbs firmly enough. The butter acts like glue, so measure carefully. And when you press the crust into the pan, really pack it down—use the bottom of a glass or measuring cup. You want it to feel like wet sand that holds its shape when squeezed.

3. Can I use a different pan size?
You can, but it’ll change the bake time. A 9-inch square pan is perfect for this recipe. If you use an 8-inch square, the bars will be thicker and need a few extra minutes in the oven. A 9×13-inch pan will give you thinner bars, so reduce the baking time by a few minutes. Just keep an eye on them.

4. My dough was very sticky, what went wrong?
Nothing! Pumpkin cookie dough is naturally sticky because of all that moisture in the pumpkin puree. It’s totally normal. Don’t be tempted to add more flour—just use a spatula or lightly oiled hands to spread it evenly over the crust. It’ll bake up perfectly.

5. Can I make these gluten-free?
Absolutely! Use gluten-free graham crackers for the crust (crush them yourself or buy pre-made crumbs), and swap the all-purpose flour with a 1:1 gluten-free baking flour blend. That’s it. I’ve done it before and nobody could tell the difference. Your Pumpkin S’mores Cookie Bars will still be perfectly gooey and delicious.

Alright, Let’s Talk Numbers

I always include this for my own curiosity, so here’s the breakdown for one bar. Keep in mind this is just an estimate—it’ll shift depending on the brands you use. But it’s a good ballpark!

• Serving Size: 1 bar
• Calories: 295
• Fat: 16g
• Carbohydrates: 36g
• Protein: 3g
• Sugar: 22g
• Sodium: 130mg

Nutrition information is an estimate and provided for informational purposes only. It will vary based on the specific brands and ingredients used.

Ready to Bake These Pumpkin S’mores Cookie Bars?

I hope you’re as excited to make these Pumpkin S’mores Cookie Bars as I am to share them with you! They’re the perfect fall dessert—easy, crowd-pleasing, and packed with all those cozy flavors we love. Give them a try, and when you do, come back and leave a star rating and a comment. I’d love to hear how they turned out in your kitchen! And hey, if you’re feeling extra generous, share this recipe on Pinterest so your friends can get in on the s’mores-pumpkin goodness too. Happy baking!

Ready to Bake These Pumpkin S’mores Cookie Bars?

I’d love for you to give these Pumpkin S’mores Cookie Bars a try! When you do, come back and leave a star rating and a comment to let me know how they turned out. And don’t forget to share the recipe on Pinterest so your friends can enjoy them too!

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