Description
These pumpkin s’more bars combine a soft pumpkin cookie base, gooey homemade marshmallow, melted chocolate, and crunchy graham crackers for a cozy fall dessert that tastes like a s’more—no campfire needed.
Ingredients
Units
Scale
Pumpkin Cookie Layer
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks cold unsalted butter
- 2 eggs
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 3/4 cup pumpkin puree
Marshmallow Layer
- 3 envelopes gelatin
- 1/2 cup cold water
- 2 cups sugar
- 1 cup corn syrup
- 2 tsp vanilla extract
- 1 cup powdered sugar
Chocolate Topping
- 2 cups milk chocolate chips
- 1/4 cup graham cracker crumbs
Instructions
- Preheat oven to 350°F. Grease and line a 9×13 inch baking dish. Double-line the dish with parchment paper so that all the sides are covered.
- Make pumpkin cookie dough. In a medium bowl, gently whisk together your flour, salt, baking powder, and pumpkin pie spice.
- In a separate bowl, using an electric handheld mixer or the bowl of your stand mixer, add chilled butter and cream on medium speed until it forms a whipped texture.
- Add in sugars and mix on medium speed until creamed together and fluffy. Make sure all butter is evenly blended into the sugars.
- Mix in egg, vanilla, and pumpkin puree until just combined. (Make sure to get as much moisture out of the pumpkin as you can. To do this, place pumpkin puree on a paper towel-lined plate and blot out as much moisture as possible.)
- Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Pour the dough into the baking dish and press the dough into an even layer in the bottom of the pan. Cook the pumpkin sheet cookie for 20-25 minutes. Once the cookie is cooked through the center, place the pan on a wire cooling rack and let it cool completely. This should take 45-60 minutes.
- Make the marshmallow layer. In a stand mixer with the whisk attachment, add cold water and gelatin packets to a stand mixer bowl. Let it set to activate while you make your hot syrup.
- In a medium pot, over medium heat, heat your sugar, corn syrup, and 1/2 cup water. Attach your candy thermometer to the side of the pot and carefully watch until the temperature reaches 240°F (soft ball).
- Once your syrup has reached 240°F, remove from heat. Turn your stand mixer on to medium speed with the whisk attachment and gently and slowly pour your hot syrup into the mixer. Once you have emptied all the syrup, increase the mixing speed to high. Mix for 10 minutes until your marshmallow mixture has increased in size and is fluffy. Add in your vanilla and whisk for 30 more seconds.
- Pour the marshmallow mixture over the chilled pumpkin cookie and spread in an even layer. Let the marshmallows form at room temperature for 4 hours.
- Once the marshmallows are set, melt some milk chocolate in the microwave in 30-second increments until just melted.
- Spread the melted chocolate in an even layer over the top of the marshmallows and chill immediately in the freezer for 10 minutes.
- Lift the bars from the pan and use a sharp knife to slice into squares.
- Prep Time: 20 minutes
- Setting Time: 4 hours
- Cook Time: 25 minutes