Pumpkin s’mores cookie bars will be your new favorite pumpkin treat! Made gluten free, the flavors of fluffy marshmallow, delicious pumpkin, and melted chocolate chip cookies come together come together perfectly in each bite!
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! They are that good! The pumpkin plus the chocolate and marshmallow is amaaazing together!
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. That’s what you can expect upon first bite of these bars! All the heart eyes! Totally worth the 6 times it took me to get these just right!
If you follow a gluten or a dairy free diet, don’t fret because this recipe can still work for you. Made with gluten-free flour, vegan butter and dairy-free chocolate chips, these pumpkin s’more bars are gluten and dairy free!
ingredients for pumpkin s’mores cookie bars
- gluten-free flour – I like Bob’s Red Mill or King Arthur 1:1 gluten-free flour. You can also substitute all-purpose flour.
- brown sugar
- coconut sugar
- unsalted butter or vegan butter –
- 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 linked here. The marshmallow creme has a little bit more natural ingredients, but is more expensive!
equiptment/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. If you’re in a pinch, microwave the butter in 15 or 20 second increments until soft (not hot and completely melted!). 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 flours, adding the pumpkin puree, egg and vanilla first and then the dry ingredients next. Mix in the chocolate chips with a spoon. 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 merely just adding “globs” on top.
- Bake. Bake for 25-30 minutes.
- Cool. I know it’s hard but these bars are much easier to cut when cooled! If you cut into the when they’re still on the warmer side, things will get mushy. Still delicious, but definitely 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.
I did try to lower the amount of butter and sugar I initially added to the recipe, however to achieve that cookie texture you need a lot of butter and sugar! I do prefer lower in sugar treats, but will make an exception for these are that really delicious — moderation right?!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
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?!
Ingredients
- 1 stick unsalted butter, softened
- 1/3 cup light brown sugar
- 1/4 cup coconut sugar
- 1/4 cup + 2 tbsp. pumpkin puree
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup 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 dairy free if desired)
- 1/2 cup marshmallow creme or fluff
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 sugars 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 merely put chunks of the cookie dough on top.
- 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!
- Let cool in the pan before cutting (bars will be very gooey if you cut into them while warm!) and enjoy!
- Store in a covered container and reheat in the microwave for a few seconds the next day — you can thank me later!
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}
- pumpkin bread cookies
- pumpkin chickpea blondies {GF & DF}
- pumpkin pie bars {GF & DF}
pin this recipe for later!
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!