Welcome to the ultimate seasonal dessert recipe that combines all your fall favorites into one delicious bite! If you’re looking for a unique Thanksgiving dessert idea, this guide will walk you through how to make Thanksgiving S’mores Bars with Pumpkin and Chocolate—a sweet, gooey, spiced treat that’s bound to impress your guests.
These festive bars layer a buttery graham cracker crust with a warm pumpkin pie filling, rich melted chocolate, and a golden topping of toasted marshmallows. Whether you’re hosting a Friendsgiving, family dinner, or cozying up for a fall movie night, this dessert brings comfort and creativity to your table.
🧡 Why You’ll Love These Thanksgiving S’mores Bars
These aren’t your ordinary s’mores! Here’s why they’re about to become your new seasonal favorite:
- Perfectly Layered Textures – Crunchy base, creamy filling, gooey top.
- Fall Flavors with a Twist – Think pumpkin pie meets fireside s’mores.
- Crowd-Pleaser – Loved by adults and kids alike.
- Easy to Prepare – Basic ingredients, no fancy tools required.
- Great Make-Ahead Dessert – Can be prepared in advance for holiday gatherings.
📝 Ingredients You’ll Need
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (around 14 crackers)
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
For the Pumpkin Filling:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
For the Chocolate & Marshmallow Topping:
- 6 oz semisweet chocolate bars, chopped (or 1 cup chocolate chips)
- 2 cups mini marshmallows
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon.
- Press the mixture into the bottom of a 9×9-inch baking pan lined with parchment paper.
- Bake the crust for 10 minutes, then set aside to cool slightly.
Step 2: Make the Pumpkin Layer
- In a separate bowl, whisk together pumpkin puree, brown sugar, egg, vanilla, and spices.
- Pour the filling over the pre-baked crust and spread evenly.
- Bake for 20-25 minutes, or until the center is set but still slightly jiggly.
Step 3: Add Chocolate
- While the bars are still warm, scatter chopped chocolate over the pumpkin layer.
- Allow to sit for 5 minutes, then gently spread melted chocolate into an even layer.
Step 4: Top with Marshmallows
- Sprinkle mini marshmallows generously across the top.
- Broil on high for 1–2 minutes, just until marshmallows are golden and toasted. Watch closely!
Step 5: Cool & Slice
- Let the bars cool completely at room temperature or chill for cleaner cuts.
- Slice into squares and serve.
💡 Pro Tips for Perfect Bars
- Use Fresh Marshmallows: Old ones don’t toast evenly.
- Grease Your Knife: Use a buttered knife for clean slices.
- Don’t Overbake Pumpkin Layer: It should have a slight jiggle.
- Use High-Quality Chocolate: It melts smoother and enhances flavor.
- Chill Before Cutting: This helps all the layers set firmly.
🔄 Creative Variations to Try
- Add Nuts: Sprinkle toasted pecans on top.
- Make It Vegan: Use dairy-free chocolate, vegan marshmallows, and coconut oil.
- Add a Spice Kick: Mix a dash of cayenne into the pumpkin layer.
- Add Extra Chocolate: Use both dark and semisweet layers.
- Use Flavored Marshmallows: Pumpkin spice or vanilla bean options are fun!
🕒 Make Ahead & Storage Guide
- Bake crust and pumpkin layer 1–2 days in advance.
- Add chocolate and marshmallows just before serving for best results.
- Store in an airtight container:
- Room temp: Up to 3 days.
- Fridge: Up to 5 days.
- Reheat in the oven at 300°F for 5–8 minutes to re-melt chocolate.
🧋 Perfect Pairings for Thanksgiving Dessert
- Pumpkin Spice Latte – Classic warm pairing.
- Vanilla Ice Cream – Contrast of warm and cold.
- Hot Apple Cider – Enhances spiced notes.
- Sweet Dessert Wine – Think Moscato or Riesling.
🧠 Common Mistakes and Fixes
| Mistake | Fix |
|---|---|
| Crust crumbles | Add more melted butter |
| Marshmallows burn | Broil on low and watch closely |
| Pumpkin too runny | Let bars cool fully before slicing |
| Chocolate doesn’t melt | Cover with foil to trap heat |
| Bars too soft | Refrigerate before slicing |
🍽️ Fun Leftover Ideas
- S’mores Sundae: Crumble bars over vanilla ice cream.
- French Toast Surprise: Use bars as stuffing for French toast.
- Milkshake Magic: Blend with milk and vanilla ice cream.
- Thanksgiving Trifle: Layer with whipped cream and graham bits.
❓ Frequently Asked Questions (FAQs)
Q1. Can I use pumpkin pie filling?
A: No. It’s pre-sweetened and will make the bars too sweet.
Q2. Can I make this without baking?
A: You can use a no-bake crust, but the pumpkin layer still needs baking.
Q3. What if I don’t have mini marshmallows?
A: Cut large ones into small pieces.
Q4. Can I freeze these bars?
A: Yes! Freeze without marshmallows. Toast separately after reheating.
Q5. Can I make them in muffin tins?
A: Absolutely! They make adorable individual servings.
🧑🍳 Final Thoughts
These Thanksgiving S’mores Bars with Pumpkin and Chocolate are a celebration of the best fall flavors. They’re festive, indulgent, and sure to spark conversations around your holiday table. Whether you’re baking for your family, friends, or just yourself, this creative twist on a beloved treat is a must-try this season.
