Description
Pumpkin s’mores cookie bars have a graham cracker crust, a spiced pumpkin cookie layer, chocolate chips, and toasted marshmallows on top.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 1/2 cups mini marshmallows
Instructions
- Preheat your oven to 350 degrees F. Line a 9 inch square pan with parchment paper.
- Mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of your pan.
- Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
- Beat the softened butter, granulated sugar, and brown sugar in a large bowl until smooth. Beat in the egg, pumpkin puree, and vanilla.
- Add the dry ingredients to the wet ingredients. Mix until just combined. Fold in the chocolate chips.
- Spread the dough evenly over the crust. Bake for 20 minutes.
- Remove the pan from the oven. Sprinkle the mini marshmallows over the top. Return the pan to the oven and bake for 5 to 7 minutes until the marshmallows are puffed and golden.
- Cool the bars completely in the pan before you cut them into squares.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Line your pan with parchment paper for easy removal.
- Store leftover bars in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 295
- Sugar: 22g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 42mg