As autumn leaves begin to fall and a crisp chill fills the air, there’s nothing quite like the comforting aroma of pumpkin spice. This season, elevate your fall dessert game with our irresistible Pumpkin Spice S’mores Bars. Imagine a classic s’mores reimagined: a buttery, gluten-free graham cracker crust, topped with light and airy homemade pumpkin spice marshmallows, all generously enrobed in a rich, dairy-free chocolate ganache. This isn’t just a dessert; it’s a celebration of autumn flavors, perfect for any gathering or a cozy night in.
The marriage of traditional s’mores components—graham cracker, marshmallow, and chocolate—with the iconic warmth of pumpkin spice creates a truly unique and utterly delicious experience. While this might not be your grandmother’s s’mores recipe, it’s destined to become a new favorite fall treat. These bars are not only incredibly satisfying but also cater to various dietary needs, being both gluten-free and dairy-free. Whether you’re planning a festive fall gathering, a Halloween party, or seeking an unforgettable addition to your Thanksgiving dessert spread, these pumpkin spice s’mores bars are a guaranteed crowd-pleaser.
Why These Pumpkin Spice S’mores Bars Will Become Your New Fall Obsession
Prepare to fall in love with a dessert that perfectly captures the essence of autumn. Our Pumpkin Spice S’mores Bars offer a delightful blend of familiar comfort and exciting new flavors, making them an essential addition to your seasonal baking repertoire. Here’s why they’re simply irresistible:
- A Decadent Twist on a Beloved Classic: Forget your average s’mores! This recipe takes the beloved campfire treat and infuses it with the cozy, aromatic notes of pumpkin spice. The unexpected combination of a crunchy graham cracker base, fluffy pumpkin-spiced marshmallows, and a smooth chocolate ganache creates a harmonious symphony of textures and flavors that will tantalize your taste buds. It’s a sophisticated upgrade to a nostalgic favorite, making it a unique and memorable dessert.
- Effortless Entertaining with Make-Ahead Convenience: Planning for holiday parties or potlucks can be stressful, but these s’mores bars offer a fantastic solution. Unlike traditional s’mores that require on-the-spot assembly, these bars can be prepared entirely in advance. This means less last-minute fuss and more time to enjoy with your guests. Simply assemble them a day or two before your event, keep them chilled, and slice them right before serving. They even freeze beautifully, allowing you to enjoy a taste of fall long after the season ends.
- Dietary-Friendly Indulgence: Catering to diverse dietary needs doesn’t mean sacrificing flavor. This recipe is thoughtfully crafted to be both gluten-free and dairy-free, ensuring that more people can enjoy this delicious autumn treat without compromise. We use almond flour for the crust and coconut cream for the ganache, proving that wholesome ingredients can deliver incredible taste and texture.
- The Ultimate Fall Flavor Profile: From the moment you take your first bite, these bars scream “fall.” The homemade marshmallows, bursting with real pumpkin puree and a fragrant blend of pumpkin pie spices, are the heart of this dessert. Coupled with the warm cinnamon notes in the crust and the rich chocolate, it’s a truly immersive autumnal experience.
- Perfect for Any Occasion: Whether you’re hosting a sophisticated Thanksgiving dinner, a casual Friendsgiving potluck, a Halloween movie night, or simply craving a sweet escape, these bars fit the bill. Their impressive layered appearance makes them look gourmet, yet the preparation is surprisingly straightforward.
The Essential Ingredients for Crafting Your Pumpkin Spice S’mores Bars
Creating these heavenly bars begins with carefully selected ingredients, ensuring a gluten-free and dairy-free masterpiece. Each component plays a vital role in building the perfect fall treat:
- For the Graham Cracker Crust:
- Almond Flour: This provides a wonderful nutty flavor and a tender, yet firm, gluten-free base. Its fine texture helps create a crust that’s both crumbly and cohesive.
- Arrowroot Starch: A crucial binding agent that contributes to the crust’s structure and helps achieve that classic graham cracker texture. Tapioca starch is a suitable substitute if arrowroot is unavailable.
- Maple Syrup: Our natural sweetener of choice, maple syrup adds a depth of flavor that complements the fall spices beautifully, while also helping bind the crust ingredients.
- Ghee (or Coconut Oil for Dairy-Free): Ghee lends a rich, buttery taste, but for a strict dairy-free option, melted coconut oil works perfectly, contributing moisture and helping the crust set.
- Vanilla Extract: Enhances the overall flavor profile of the crust with its warm, aromatic notes.
- Cinnamon: Adds a subtle spice that primes your palate for the pumpkin flavors to come.
- For the Homemade Pumpkin Spice Marshmallows: These are the star of the show, delivering that signature pumpkin spice flavor and fluffy texture.
- Water: Essential for blooming the gelatin and creating the syrup for the marshmallows.
- Pumpkin Puree: Provides the authentic pumpkin flavor and a hint of natural color, making these marshmallows truly autumnal.
- Gelatin: The key ingredient for creating the bouncy, pillowy texture of homemade marshmallows. Use a high-quality unflavored gelatin for best results.
- Honey: Our primary sweetener for the marshmallows, honey contributes a unique floral sweetness and helps achieve the desired consistency when heated.
- Blackstrap Molasses: A small touch of molasses adds a deeper, more complex sweetness and a richer color, enhancing the “pumpkin” feel.
- Pumpkin Pie Spice: This fragrant blend of cinnamon, nutmeg, ginger, cloves, and allspice is what gives these marshmallows their signature fall aroma and taste.
- Vanilla Extract: Balances and enhances the spice flavors in the marshmallow.
- For the Creamy Chocolate Ganache: The perfect finishing touch, adding a layer of rich, smooth chocolate.
- Dairy-Free Chocolate Chips: Opt for high-quality dairy-free chocolate chips to ensure a smooth, meltable ganache that’s free from allergens. Dark chocolate chips tend to work best for richness.
- Coconut Cream: This rich, thick part of canned full-fat coconut milk (chilled) replaces heavy cream to create a luscious, dairy-free ganache that’s wonderfully silky.
How to Assemble Your Irresistible Pumpkin Spice S’mores Bars
Creating these layered beauties is a rewarding process. Follow these detailed steps to bring your ultimate fall dessert to life:
Step One: Prepare the Gluten-Free Graham Cracker Crust
The foundation of your s’mores bars is a sturdy, flavorful crust. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with lightly greased parchment paper, leaving an overhang on the sides—this will make it much easier to lift the cooled bars out later. In a large mixing bowl, combine the almond flour, arrowroot starch, maple syrup, melted ghee (or coconut oil), vanilla extract, and cinnamon. Stir vigorously until all ingredients are thoroughly incorporated and the mixture forms a wet, sticky dough. Press this mixture evenly into the bottom of your prepared baking dish, ensuring it’s compacted and flat. Bake for 18-20 minutes, or until the edges are lightly golden brown and the crust is fragrant. Once baked, remove from the oven and allow it to cool completely in the pan while you prepare the next layer. A fully cooled crust prevents the marshmallow from melting prematurely.
Step Two: Craft the Fluffy Pumpkin Spice Marshmallow Layer
The heart of these bars is the exquisite pumpkin spice marshmallow. In a small bowl, combine 1/3 cup of water with the pumpkin puree. Sprinkle the gelatin evenly over this mixture and stir gently to ensure the gelatin absorbs the liquid without clumping. Set this aside to “bloom” for about 5-10 minutes; it will thicken slightly. Meanwhile, in a medium-sized saucepan, combine the honey, blackstrap molasses, and the remaining 1/3 cup of water. Heat this mixture slowly over low heat, stirring occasionally, until it reaches a temperature of 235-240°F (113-116°C) on a candy thermometer. This temperature is crucial for the marshmallow’s texture. As soon as it reaches the target temperature, remove it from the heat immediately.
Carefully pour the hot honey mixture into the bowl with the bloomed gelatin and pumpkin mixture. Using an electric hand mixer or a stand mixer fitted with a whisk attachment, begin whisking on high speed. Continue to whisk for 8-10 minutes, or until the mixture becomes thick, glossy, and light, forming stiff peaks. Towards the very end of the whisking, add the vanilla extract and pumpkin pie spice, and whisk for another 30 seconds to fully incorporate. Immediately pour this warm, fluffy marshmallow mixture over your cooled graham cracker crust, spreading it evenly with a spatula. Place the baking dish into the refrigerator for 3-4 hours, or until the marshmallow layer is firm, yet still soft and springy to the touch.
Step Three: Create and Apply the Luscious Dairy-Free Chocolate Ganache
While the marshmallow is firming up, prepare your dairy-free chocolate ganache. In a heatproof bowl, combine the dairy-free chocolate chips and coconut cream. Melt the mixture either in the microwave in 20-second intervals, stirring thoroughly after each interval until smooth, or by placing the bowl over a pot of simmering water (a double boiler method), stirring until the chocolate is fully melted and glossy. It’s important to allow the ganache to cool slightly before pouring it over the marshmallow layer. You want it to be warm and pourable, but not steaming hot, as excessive heat could melt the marshmallow. Once cooled slightly, pour the ganache over the hardened marshmallow layer and use a rubber spatula to gently spread it evenly across the surface, ensuring a smooth, beautiful finish. Transfer the dish back to the refrigerator for another 1-2 hours to allow the ganache to fully set and harden.
Step Four: Slice, Serve, and Savor!
Once the ganache is perfectly set, remove the baking dish from the refrigerator. Carefully lift the entire slab of s’mores bars out of the dish using the parchment paper overhang and transfer it to a clean cutting board. Using a sharp, warm knife (run it under hot water and wipe dry between cuts for clean slices), cut the bars into your desired size. For larger, more indulgent portions, aim for 9 squares. For smaller, bite-sized treats perfect for a party, cut them into 18 smaller slices. Serve these delightful Pumpkin Spice S’mores Bars chilled, and prepare for rave reviews! The layers should be distinctly visible, showcasing your culinary prowess.
Pro Tips and Tricks for S’mores Bar Perfection
Achieving bakery-quality pumpkin spice s’mores bars is easier than you think with these expert tips:
- Mixer Matters (But Don’t Stress!): While a stand mixer can make whisking the marshmallow mixture effortless due to its consistent power and hands-free operation, don’t let its absence deter you. An electric hand mixer works just as effectively! You’ll simply need to be a bit more hands-on and might find the process takes a few minutes longer to achieve those stiff, glossy peaks. The key is continuous, high-speed whisking.
- Embrace the Candy Thermometer: Seriously, this is not an optional tool for homemade marshmallows. I once tried to eyeball it or use a meat thermometer, and while it might work in a pinch, a dedicated candy thermometer provides the accuracy needed to hit that crucial 235-240°F (113-116°C) range. This precise temperature is what guarantees your marshmallows will set properly, resulting in that wonderfully fluffy yet firm texture. It’s a small investment that makes a huge difference in your marshmallow-making success.
- Parchment Paper is Your Best Friend: Don’t skip lining your baking dish with parchment paper and leaving an overhang. This simple step prevents sticking and allows for easy removal of the entire slab of bars once cooled and set, making slicing a breeze. Lightly greasing the parchment paper itself adds another layer of insurance.
- Patience is a Virtue (Especially for Cooling): Resist the urge to rush the cooling and setting process. Each layer, from the crust to the marshmallow and finally the ganache, needs ample time in the refrigerator to properly firm up. This ensures clean cuts and distinct layers when you slice your bars, contributing to both their aesthetic appeal and structural integrity.
- Quality Ingredients Yield Quality Results: Because this recipe uses a relatively short list of ingredients, the quality of each one shines through. Opt for good quality almond flour, fresh pumpkin puree (not pie filling), and delicious dairy-free chocolate chips for the best possible flavor and texture.
- Clean Slices Every Time: For perfectly neat squares, use a sharp knife and, for best results with the ganache, warm the knife under hot water and wipe it clean and dry between each cut. This prevents the chocolate from cracking and dragging, leaving you with professional-looking bars.
Can You Make This Recipe AIP (Autoimmune Protocol) Friendly?
Yes, with a few thoughtful adjustments, these Pumpkin Spice S’mores Bars can be adapted to be AIP compliant, allowing those following the Autoimmune Protocol to enjoy this seasonal delight. Here are my recommendations for making these bars AIP:
- For the Crust: Instead of the almond flour crust (almonds are usually excluded on AIP), I recommend using this specific AIP-friendly crust recipe. It typically uses ingredients like cassava flour or tigernut flour, which are compliant.
- For the Ganache: Traditional chocolate chips contain cacao, which is a common exclusion on AIP. For a delicious alternative, use a carob-based “chocolate” for your ganache. Carob offers a similar richness and can be easily melted with coconut cream to create a luscious, AIP-compliant topping.
Remember to double-check all your ingredients to ensure they are fully AIP compliant, especially any pre-made spices or extracts.
How to Store Your Delicious S’mores Bars
Proper storage is key to maintaining the freshness and integrity of your Pumpkin Spice S’mores Bars. Once cut, store the bars in an airtight container in the refrigerator for 3-4 days. This keeps the ganache firm and the marshmallow fresh. For longer storage, these bars freeze beautifully! Wrap individual bars or small batches tightly in parchment paper, then in plastic wrap, and finally place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving. The texture may soften slightly after freezing, but the flavor will remain exceptional.
More Fall Favorites You’ll Adore
If you’ve fallen in love with these Pumpkin Spice S’mores Bars, you’ll surely enjoy these other delightful fall-themed recipes:
- Paleo Pumpkin Waffles (Vegan and Gluten-Free)
- Salted Caramel Pumpkin Blondies
- Paleo Pumpkin Snickerdoodles
Pumpkin Spice S’mores Bars {Gluten Free & Dairy Free}
9
servings
Michelle
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Ingredients
For the graham cracker crust
- 1 cup almond flour
- 2 tbsp arrowroot starch
- ¼ cup maple syrup
- ¼ cup ghee, melted (sub coconut oil for dairy-free)
- ½ tsp vanilla extract
- 1 tsp cinnamon
For the marshmallow
- ⅔ cup water, divided
- ⅓ cup pumpkin puree
- 3 ½ tbsp gelatin
- 1 cup honey
- 1 tsp blackstrap molasses
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
For the chocolate ganache
- 1 cup dairy-free chocolate chips
- ¼ cup coconut cream
Instructions
To make the graham cracker crust
-
Preheat the oven to 350°F (175°C) and line an 8×8″ baking dish with lightly greased parchment paper, leaving an overhang on the sides.
-
Combine the almond flour, arrowroot starch, maple syrup, melted ghee (or coconut oil), vanilla extract, and cinnamon for the crust in a large bowl. Stir until fully incorporated; the batter should be fairly wet and sticky.
-
Press the batter evenly into the bottom of the prepared baking dish. Transfer to the oven and bake for 18-20 minutes, or until lightly golden brown and fragrant.
-
Remove the pan from the oven and set aside, allowing the crust and the pan to cool completely to the touch before proceeding.
For the marshmallow
-
Pour 1/3 cup of water into a small bowl and combine with the pumpkin puree. Sprinkle the gelatin over top and stir gently to ensure it is combined and begins to bloom. Set aside for 5-10 minutes.
-
In a medium-sized pot, slowly heat the honey and blackstrap molasses combined with the other 1/3 cup of water over low heat. Bring the temperature to 235-240°F (113-116°C) on a candy thermometer. Remove from heat immediately once the mixture reaches temperature.
-
Slowly add the hot honey mixture to the gelatin mixture as you whisk on high with either an electric hand mixer or a stand mixer. Continue whisking on high until stiff, glossy peaks start to form (about 8-10 minutes). Add the vanilla extract and pumpkin pie spice at the very end, and lightly whisk to combine.
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Pour the marshmallow mixture evenly over the prepared and cooled crust. Place in the fridge to harden for 3-4 hours or until soft and springy to the touch.
For the ganache
-
Combine the dairy-free chocolate chips and coconut cream in a bowl. Melt in the microwave in 20-second intervals, stirring after each round, or use a double boiler method until smooth and glossy.
-
Allow the ganache to cool slightly (it should be warm but not steaming hot, to prevent melting the marshmallow) before pouring it over the hardened marshmallow layer. Use a rubber spatula to evenly spread the chocolate.
-
Transfer to the fridge to allow the ganache to harden for 1-2 hours.
-
Once the ganache is set, remove from the fridge and carefully transfer the entire slab to a cutting board. Cut into 9 large slices (or 18 smaller ones) using a warm, sharp knife, and serve chilled!
Notes
- Make this crust instead (AIP compliant).
- Use a carob-based “chocolate” for the ganache instead of dairy-free chocolate chips.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Serving: 1serving
,
Calories: 434kcal
,
Carbohydrates: 58.6g
,
Protein: 6.3g
,
Fat: 16.3g
,
Fiber: 2.8g
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