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 perfectly and taste like a pumpkin s’more.
Picture this — it’s August and you’re not quite ready to let go of summer but the thought of fall is starting to get you just a little excited for what’s to come. If that’s exactly how you’re feeling right now then you need these pumpkin s’mores cookie bars that are the perfect summer and fall treat!
Fluffy marshmallow, melty chocolate, and hints of pumpkin and pumpkin spice come together in every bite in this classic summer treat with a fall twist!
Made with simple ingredients, the pumpkin, marshmallow and chocolate combination is one that I know you’ll absolutely love. If you follow me on Instagram, you know my love for pumpkin everything runs deep. I’m constantly thinking of new ways to use pumpkin in the fall and this pumpkin recipe is definitely one of my new favorites!
After the popularity of these gluten free pumpkin s’mores cookies, I was inspired to make another treat with the same flavors because they were just that good. I know these pumpkin cookie bars will be on repeat all fall long like they are for me!
These pumpkin s’more bars would be an amazing treat for a fall get together, tailgating or a Halloween party.
If you follow a gluten or a dairy free diet this recipe can be modified to work for you too. These bars are made with gluten-free flour, and can be made with vegan butter, dairy-free chocolate chips and vegan marshmallows. They can also be made two ways — with fluff (or marshmallow creme) or with mini marshmallows!
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 – use vegan butter to make this recipe dairy free.
- pumpkin puree
- egg or flax egg — use a flax egg to make this recipe vegan.
- pumpkin pie spice
- vanilla extract
- salt
- chocolate chips or chocolate chunks – use dairy free chocolate chips to make this recipe dairy free.
- marshmallow creme or fluff OR mini marshmallows — these are the vegan mini marshmallows I used to make this recipe dairy free.
equipment/utensils:
- stand or hand mixer
- mixing bowl
- wooden spoon
- 8X8 baking pan
How to Make Pumpkin S’mores Cookie Bars
- 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.
- 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.
If using fluff or marshmallow creme:
- Divide the dough. Add 3/4 of the dough to the greased pan, reserving 1/4 cup.
- 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 just adding “globs” on top.
If using mini marshmallows:
- Fold in the mini marshmallows and chocolate chips. Fold in the mini marshmallows and chocolate chips into the entire amount of cookie dough, reserving about 1/4 cup of each for sprinkling on top of the batter.
- Bake. Bake for 25-30 minutes.
- 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 and vegan mini marshmallows.
Pumpkin S’mores Cookie Bars
Ingredients
- 1/2 cup 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 or chocolate chunks dairy free if desired
- 1/2 cup marshmallow creme or fluff OR 1 cup mini marshmallows divided
Instructions
- Preheat the oven to 375, and lightly spray a 8×8″ pan with cooking oil or baking spray.
- Using a stand or a hand mixer, cream the butter and sugar until light and fluffy, about 1 minute.
- Add the pumpkin puree, egg and vanilla. Beat until just combined.
- 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!
- Stir in the chocolate chips with a wooden spoon.
- Spread about 3/4 of the cookie batter into the greased pan, reserving 1/4 cup.
- 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.
- 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 put chunks of the cookie dough on top.
- Alternatively if using mini marshmallows and chocolate chips, stir into the batter and reserve about 1/4 cup for adding on top of the batter before baking.
- 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!
- Let cool in the pan before cutting (bars will be very gooey if you cut into them while warm!).
- Store in a covered container and heat in the microwave for a few seconds the next day to enjoy again!
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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How much pumpkin puree do you use, i can’t find the amount anywhere?
It’s in the recipe now!
Do you include nutrition information with your recipes either on your blog or in your new cookbook?
I don’t right now. My cookbook does not have the nutrition information either. Sorry about that!
Made them with coconut flour and used about 1 cup of marshmallow fluff. Cooked for 28 Min. I am obsessed with all things s’more. Love your Recipes <3
Awesome! I’m so glad the coconut flour worked!