This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/..
A pumpkin pie in easy bar form with a buttery graham cracker crust topped with melted marshmallows and milk chocolate chips!
So ok summer is clearly over right? Ugh, I suppose I have to put my flip flops away finally. I mean it is November after all. Summer to me totally means s’mores by the campfire. And then Fall hits and I’m like move over s’mores it’s pumpkins time to shine! For some odd reason I feel like I’m being sort of naughty by merging the two into these bars. It seemed wrong, but man if this is wrong then being right is so over rated.
These bars would be a perfect treat to bring to a Thanksgiving get together. It’s easier than a pie, but has all the elements of a great pumpkin pie. In fact I used my pumpkin pie recipe to make these bars. This pumpkin pie is so simple and doesn’t even require eggs. How awesome is that?
This bar starts with a perfect graham cracker crust. You will need a food processor to grind the graham crackers into a fine crumb. You could take your aggression out with a rolling pin but a food processor makes light work of it. All you need to then add is a little melted butter and sugar to get the crust to come together. Don’t forget a little pinch of salt to round out all that sweetness. Simply press the graham cracker crust into your prepared 8×8 pan.
Now let’s talk about the start of this dish. I mean it is a pumpkin bar after all. There are no eggs in this recipe. I stumbled upon this eggless pumpkin recipe last Thanksgiving when we had run out of eggs. Yup run out. Who runs out at Thanksgiving? Oh wait my family does. I had no plans to make a pumpkin pie (I know so wrong) but it’s never really the most asked for in my family. This year, however, I got multiple requests and by the time I had decided to make one- NO eggs. Thank goodness for Google.
This pumpkin layer comes together with condensed milk and a little cornstarch to hold it all together. It’s so simple. Only 5 ingredients and only one bowl needed! Condensed milk, pumpkin puree, cornstarch, vanilla and pumpkin pie spice. Seriously that’s it.
If you have been following Boston Girl Bakes, then you know I’m a huge fan of making my own spices. Apple pie spice, taco spice, and of course pumpkin pie spice. You probably have all the spices that make it up so why not whip up a batch as opposed to buying one more spice jar?
So to me it seemed logical with graham crackers why not throw marshmallows and milk chocolate on top and call it a S’more….pumpkin bar. Word of caution though. You have to put the marshmallows and milk chocolate chips only in the last couple minutes of baking to let them melt. You can also broil for 1-2 minutes, but keep a close eye on them! The perfect S’more topping can go from amazing to scorched in seconds. I can tell you from experience! There have definitely been a few marshmallows on fire in my kitchen in the past and a few curse words thrown around. Oh well, live you learn and always buy two packages.
So if you need an easy Thanksgiving dessert to bring to the family get together, these bars will really do the trick.
If you like this recipe let me know and leave a comment! And if you end up making them, snap a photo just be sure to use #Bostongirlbakes so I can see! It truly makes my day to be able to follow along with your own baking adventures!
I’d also love if you follow along with me on
If you are in the mood for even more pumpkin then check out these recipes:
To make these bars you will need:
S'mores Pumpkin Bars
For the Graham Cracker Crust
- 6 Tablespoons butter unsalted, melted
- 1 1/2 cups crushed graham crackers
- 2 Tablespoons granulated sugar
- Pinch salt
For the Pumpkin Layer
- 1- 15 ounce can pumpkin puree not pumpkin pie filling
- 1- 15 ounce can condensed milk
- 2 Tablespoon cornstarch
- 2 Teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
For the Topping
- 1 cup milk chocolate chips
- 1 cup miniature marshmallows
- 1. Preheat oven to 375 F degrees. Prepare an 8x8 pan by lining with foil or parchment paper. Or spray with a nonstick spray
- 2. In a food processor, add your graham crackers (I use about a sleeve and 1/2). Process until they are a fine crumb. Add in your butter, sugar, and salt. Pulse to combine. Transfer to the prepared dish and press with the palm of your hand (or bottom of a measuring cup) to cover the bottom of the pan. Set aside.
- 3. In a medium sized mixing bowl, combine all the ingredietns for the pumpkin layer. Stir to combine. Pour on top of the graham cracker layer.
- 4. Bake in the preheated oven for 45 minutes until pumpkin layer is set. May be still slightly jiggly but will set up over time. Sprinkle the marshmallows and chocolate chips over the top. Bake for 1-2 minutes or until slightly melted and toasted on top. You can also use your broiler, but keep a very close eye on so as not to burn.
- 5. Allow to cool and cut into bars (12 for larger bars, 16 for smaller bars).
Get My Buttercream Cheatsheet!
Join the community to get the tips, tricks, and simple from scratch recipes so you can start baking delicious desserts today. PLUS I will send you my Buttercream Cheatsheet with 13 ways to flavor your buttercream!