Pumpkin S’mores Cookie Bars

Pumpkin s’mores cookie bars are a pumpkin treat unlike any other! Made gluten free, the flavors of fluffy marshmallow, delicious pumpkin, and melted chocolate chip cookies come together come together and taste like a pumpkin s’more.

This might be a bold statement as I have tried a lot of pumpkin treats at this point, but I’m going to say it any way. These pumpkin s’mores cookie bars are one of my new favorite pumpkin treats on this blog! What?! Yes!

Fluffy marshmallow, chocolate, and pumpkin and pumpkin spice come together in every bite for a nostalgic treat with a fall twist!

The recent popularity of these pumpkin s’mores cookies got me thinking. What else could I make with pumpkin and marshmallows?! Boom! These pumpkin s’mores cookie bars were born!

Melty chocolate, cookie texture with hints of pumpkin spice and gooey marshmallow. Trust me when I say pumpkin and marshmallow is a seriously underrated combination. And when I got them just right after 6 tries, I knew this would be a favorite recipe for many pumpkin seasons to come!

If you follow a gluten or a dairy free diet this recipe can be modified to work for you too. They can be made with gluten-free flour, vegan butter and dairy-free chocolate chips. In my book, pumpkin season is year round meaning I’m all for making these whenever you want! To me they’re like a hybrid summer and fall treat!

ingredients for pumpkin s’mores cookie bars

• all purpose flour or gluten-free flour – I like Bob’s Red Mill or King Arthur 1:1 gluten-free flour.
• light brown sugar or coconut sugar
• unsalted butter or vegan butter
• pumpkin puree
• egg
• pumpkin pie spice
• vanilla extract
• salt
• chocolate chips
• marshmallow creme or fluff – I tested this recipe with both the marshmallow creme and the fluff. The marshmallow creme has a little bit more natural ingredients, but is more expensive!

equipment/utensils:

• stand or hand mixer
• mixing bowl
• wooden spoon
• 8X8 baking pan

how to make pumpkin s’mores cookie bars

1. Prep. Preheat the oven and take out the butter and egg to soften. One way to soften butter faster is to microwave a tall glass of water for 1 minute, pour the water out in the sink, and place tall glass directly on top of the stick of butter. You may have to do this 1-2 times, but it works well. Grease an 8X8 pan with cooking oil or baking spray.
2. Mix. In the bowl of a stand mixer or using a hand mixer cream the sugar and butter. Add the pumpkin puree, egg and vanilla and mix until combined. In a separate small bowl, whisk the dry ingredients together and then add then to the wet and mix until well combined. Fold in the chocolate chips with a spoon. Add 3/4 of the dough to the greased pan, reserving 1/4 cup.
3. Spread & Sprinkle. Spread the marshmallow fluff over the cookie dough layer covering most of it but not all. Sprinkle a few more chocolate chips on top and then spoon the rest of the cookie dough on top of the marshmallow layer, not covering it merely just adding “globs” on top.
4. Bake. Bake for 25-30 minutes.
5. Cool. These bars are much easier to cut when cooled. If you cut into the when they’re still on the warmer side, things might get mushy. Cool in the pan before cutting into them!

gluten and dairy free recipe modifications

To make this recipe gluten and dairy free use gluten-free flour and vegan butter. Also look for dairy-free chocolate chips.

Pumpkin S’mores Cookie Bars

★★★★★ 5 from 1 reviews

• Author: Maggie Michalczyk, RDN
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 46 minute
• Yield: 9–12 servings 1x
• Category: pumpkin recipes
• Method: bake
• Cuisine: american

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Description

Gooey, spiced and chocolatey, pumpkin s’mores cookie bars will be your new favorite pumpkin treat! They are like a s’more in a cookie version with a pumpkin twist — what’s not to love?!

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Ingredients

Scale 1x2x3x

• 1 stick unsalted butter, softened
• 2/3 cup light brown sugar
• 1/4 cup + 2 tbsp. pumpkin puree
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup all purpose or gluten-free flour
• 2 tsp. pumpkin pie spice  
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 cup semisweet chocolate chips (dairy free if desired) 
• 1/2 cup marshmallow creme or fluff 

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Instructions

1. Preheat the oven to 375, and lightly spray a 8×8″ pan with cooking oil or baking spray. 
2. Using a stand or a hand mixer, cream the butter and sugars until light and fluffy, about 1 minute.
3. Add the pumpkin puree, egg and vanilla. Beat until just combined. 
4. Whisk the flour, pumpkin pie spice, baking soda, baking powder and salt together in a bowl. Add to the butter mixture and mix until just combined. Don’t over mix! 
5. Stir in the chocolate chips with a wooden spoon. 
6. Spread about 3/4 of the cookie batter into the greased pan, reserving 1/4 cup. 
7. Use a spatula to spread the marshmallow fluff on top of the cookie dough layer. It’s ok if the marshmallow mixes with the cookie dough batter a little. Cover most of the cookie dough batter with the marshmallow cream and sprinkle a few more chocolate chips on top.
8. Spoon the remaining 1/4 cup of cookie dough on top around different parts of the marshmallow layer. You don’t want to completely cover the marshmallow layer, just merely put chunks of the cookie dough on top.
9. Once you’ve used up the remaining cookie dough bake the bars in the oven for 25-30 minutes until a toothpick comes out mostly clean. These bars will harden as they cool and the marshmallow later will stay gooey, so remember that when you’re checking with a toothpick! 
10. Let cool in the pan before cutting (bars will be very gooey if you cut into them while warm!) and enjoy! 
11. Store in a covered container and reheat in the microwave for a few seconds the next day — you can thank me later! 

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Keywords: pumpkin s’mores bars; pumpkin marshmallow bars

more pumpkin recipes like this one that you’re sure to love

• pumpkin s’mores cookies {GF & DF}
• no bake pumpkin cheesecake bars {GF & DF}
• pumpkin chickpea blondies {GF & DF}
• pumpkin pie bars {GF & DF}
• pumpkin swirl brownies {GF}

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