Pumpkin S’mores Bars | CelebrateMORE.com

Pumpkin S’mores Bars

Prep Time: 25 minutes

Cook Time: 51 minutes

Total Time: 1 hour, 16 minutes

Yield: 16 servings

Serving Size: 1 bar

Calories per serving: 207

Fat per serving: 9g

Saturated fat per serving: 5g

Carbs per serving: 29g

Protein per serving: 4g

Fiber per serving: 2g

Sugar per serving: 22g

Sodium per serving: 113mg

Cholesterol per serving: 38mg

Pumpkin S’mores Bars


  • Nonstick Cooking Spray
  • 8 Graham Crackers, whole sheets, finely crushed
  • ½ Cup plus 2 Tbsp. Brown Sugar
  • 4 Tbsp. Unsalted Butter (½ stick), melted
  • 1 Can (15 Oz.) 100% Pure Pumpkin
  • 1 Can (12 Oz.) Evaporated Milk
  • 2 Large Eggs
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Salt
  • 1 Cup Semisweet Chocolate Chips
  • 1¼ Cups Mini Marshmallows


  1. Preheat oven to 350°F. Line 9-inch square baking dish with aluminum foil so that foil extends about 2 inches over sides of pan; spray with cooking spray.
  2. In medium bowl, combine crushed graham crackers, 2 tablespoons brown sugar and butter; firmly press into bottom of prepared dish. Bake crust 10 minutes or until lightly browned; cool on wire rack.
  3. In large bowl, whisk pumpkin, milk, eggs, cinnamon, ginger, salt and remaining ½ cup brown sugar; fold in ½ cup chocolate chips. Pour pumpkin mixture over crust and sprinkle with remaining ½ cup chocolate chips; bake 50 minutes or until knife inserted 1 inch from edge of dish comes out clean and center is almost set. Cool 30 minutes on wire rack; cover and refrigerate at least 3 hours or up to overnight.
  4. Place oven rack 6 inches from source of heat; turn broiler to high. Sprinkle bar with marshmallows; toast under broiler 30 seconds or until marshmallows are golden brown. Using overhanging sides of foil, lift bar out of dish; transfer to cutting board. Remove foil; cut into 16 squares. Refrigerate bars in airtight container up to 1 week.