Homemade Pumpkin S’mores  

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There’s something so nostalgic and cozy about roasting marshmallows over a warm fire. Sticky fingers, slightly charred marshmallows, and melted chocolate never get old, no matter how old we get. But what if we told you that after one bite of these homemade pumpkin s’mores, you might never look at the original the same way again? 

We’re swapping store-bought basics for fluffy pumpkin marshmallows and homemade ginger molasses graham crackers. They bring all the campfire nostalgia, but with a slightly unexpected fall twist!

The magic starts with the homemade pumpkin marshmallows as they turn gooey, golden brown over the fire flames. They have just the right amount of pumpkin flavor to carry through the fall vibes in each bite. Then come the crisp ginger molasses graham crackers, a blend of a graham cracker and a ginger snap cookie, perfectly spiced and crisp. Sandwich a golden, gooey marshmallow and a few pieces of milk chocolate between two spiced graham crackers and you’ve got the most delicious pumpkin s’more. 

They’re sweet, gooey, chocolatey, and full of autumn flavor. Whether you’re making for a bonfire, planning a fall weekend outdoors, or simply looking for an excuse to make something fun with friends, these pumpkin s’mores are worth the effort! They also pack and travel well for fall camping trips or an impromptu night around the fire with friends!

Why you’ll Love These Pumpkin S’mores

• Spiced molasses graham crackers! Yes, this is an ingredient, but it is one of the show-stopping stars of this recipe. The ginger-spiced molasses graham crackers are crisp and delicious. They’re almost a blend of a ginger snap and a graham cracker. 
• Gooey pumpkin marshmallows! If you have made homemade marshmallows before, you know they are superior to store-bought! They’re fluffier, softer, and so much fresher. And when these pumpkin-spiced marshmallows get toasty and gooey, they’re to-die-for!
• They’re the perfect fall dessert! Whether you’re chasing childhood campfire nostalgia or planning a weekend outdoors. These are a delicious fall twist on classic s’mores that are so worth the effort.

How to Make These Homemade Pumpkin S’mores, Step by Step

Step 1. Make pumpkin marshmallows ahead of time. 

These pumpkin marshmallows are super easy to make; you just need to allow them enough time to set! It takes at least 4 hours for the marshmallows to set, so we recommend making them the day before. 

Line a 9×11-inch ceramic or glass dish with some plastic wrap. Lightly spray the plastic wrap with some cooking spray, making sure the edges of the pan are also greased. 

Start by adding cold water and gelatin powder to the bowl of your stand mixer. Let the gelatin activate in the bowl while you heat syrup and sugar in a pan over the stovetop. 

In a medium saucepan over medium heat, melt sugar, corn syrup, and water. Use a candy thermometer to track the temperature of the mixture. When the mixture reaches 240°F, remove the pot from the heat. Turn the stand mixer to medium speed and slowly pour the hot syrup into the gelatin.

When you’ve emptied all the syrup, add in the pumpkin puree and pumpkin spice and increase the speed to high and whisk for 10 minutes. As it beats, a fluffy marshmallow mixture will form.

Pour the marshmallow mixture into your greased pan and spread it into an even layer. Let the marshmallows set until firm – about 4-6 hours. 

Step 2. Make ginger molasses graham crackers. 

Preheat the oven to 350°F. Line a couple baking sheets with parchment paper and set them to the side. 

Start by mixing the dry ingredients- flour, baking soda, spices, and sugar. Cut 6 tablespoons of butter into small cubes and use a knife or pastry cutter to cut the butter into the flour mixture. Once the butter reaches a pebble-like texture, you can mix in the wet ingredients. 

Mix in molasses and milk until a dough starts to form. If the dough is looking a little dry, add 1 tablespoon of water at a time until you don’t have any excess flour. 

Form the graham cracker dough into a ball. Split the dough ball in half and create two disks of dough. Wrap each dough disk in plastic wrap and let them chill in the fridge for at least 30 minutes. 

After the dough chills, roll the dough out onto a lightly floured surface into a rectangle that is about 1/8-inch thick. Cut the rectangle into smaller rectangular crackers and use a toothpick to poke some holes into the top of the dough – that way it resembles a graham cracker. 

Sprinkle the tops of the crackers with a cinnamon sugar blend and pop them in the oven to cook for 20-24 minutes, until crisp. Let them cool completely on a wire rack to crisp up.

Step 3. Cut marshmallows and dust with powdered sugar. 

Once the marshmallows are set, pull up on either side of the plastic wrap to lift the marshmallows out of the pan. 

Lightly dust a cutting board with some powdered sugar and place the marshmallow block on top. Dust the top with some powdered sugar as well. Use a sharp knife to cut the marshmallows into cubes. 

Coat all the edges of the marshmallows in powdered sugar to prevent them from sticking together. 

Store them in an airtight container or bag until you’re ready to roast them. 

Step 4. Prep a serving platter with marshmallows, crackers, and chocolate. Roast marshmallows over a fire and make your s’more sandwich! 

When your marshmallows and graham crackers are ready to go, it’s time to make s’mores. We recommend laying all your s’more fixings out onto a serving platter to everyone can easily grab what they need. 

Roast each marshmallow, place a piece of chocolate on a graham cracker, and sandwich the graham cracker between two crackers. Enjoy!

Tips for Making Pumpkin S’mores

• Use a candy thermometer for the marshmallows. You want to make sure the syrup reaches the right temperature, and the easiest way to track the temperature is with a digital candy thermometer. Once the syrup reaches 240°F (soft ball) it’s ready to be mixed into the gelatin. 
• Give the marshmallows plenty of time to set. The marshmallows need about 4 hours to set. You want them to be firm enough to slice and still hold their shape. 
• Chill the graham cracker dough before rolling. Refrigerating the dough for 30 minutes helps firm the butter and makes the dough easier to roll and cut. 
• Toast the marshmallows before assembling. Roast the pumpkin marshmallows until the outside is golden and the inside is gooey. Then, sandwich them with chocolate between two spiced graham crackers. 

How to roast marshmallows without a fire

If you don’t have access to a fire pit or have a patio fire pit, you can make these s’mores in your own kitchen with your oven broiler. Follow these steps: 

1. Line a baking sheet with parchment paper or foil and arrange your pumpkin marshmallows in a single layer. Stack a graham cracker, a piece of chocolate, and a marshmallow, leaving space between each one s’more stack. 
2. Preheat the broiler. Set your oven to broil and position the oven rack a few inches below the heating element.
3. Broil until golden. Place the baking sheet in the oven and watch the marshmallows closely for 30–90 seconds, rotating the pan if needed. They should turn golden brown on top and become soft and gooey inside.
4. Assemble your s’mores. Carefully remove the pan from the oven. Sandwich each s’more stack with another homemade spiced graham cracker and enjoy.

How to store marshmallows and graham crackers

Both can be stored in an airtight container at room temperature for 4-5 days. Make sure that you store them in a cool, dry place to avoid any moisture that could affect their texture.

More fall desserts recipes to try:

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