Pumpkin Spice S’mores Bars (Vegan)
These s’mores bars bring all the nostalgic charm of classic s’mores with a cozy autumn twist. They start with a simple cookie bar base, spiced with warm pumpkin flavors, and packed with rich dark chocolate chips and crunchy graham cracker pieces. Topped with pumpkin spice-flavored mini marshmallows, these bars are the perfect mix of indulgence and comfort. Plus, they’re not only incredibly tasty but also easy to make, completely dairy- and egg-free, making them a fantastic dessert for any fall get-together.
What you will need:
These bars have all the traditional flavors of s’mores- marshmallows, graham crackers and chocolate with a pumpkin spice upgrade. I stumbled across Dandies Pumpkin Spice Flavored Vegan Marshmallows and knew I had to make s’mores with them. All other ingredients needed for this recipe can easily be found at your local grocery store.
Ingredients:
- all-purpose flour
- plant based butter with salt – I used Earth Balance Vegan Buttery Sticks
- baking powder
- vanilla extract
- cane sugar – I used Zulka Pure Cane Sugar
- plant based yogurt – I used Silk Vanilla Almond Milk Yogurt
- Graham Crackers
- chocolate chips
- vegan marshmallows – I used Dandies Pumpkin Spice Flavored Vegan Marshmallows
How to:
Begin by preheating the oven to 350°F and lining an 8×8-inch square pan with parchment paper. Take four sheets of graham crackers and crush them roughly, preparing extra if you’d like some for sprinkling on top of the bars. Set the crushed graham crackers aside, along with 1/2 cup of chocolate chips (plus extra for topping) and 2 cups of mini marshmallows.
Now that the prep work is complete, it’s time to bake some s’mores. In a small bowl, combine the all-purpose flour, baking powder, ground cinnamon, ginger, allspice, nutmeg, and cloves. Whisk these dry ingredients together and set the bowl aside.
In a medium bowl, mix melted butter, room-temperature yogurt, vanilla extract, and cane sugar. Whisk until fully combined, about 30 seconds to 1 minute. Slowly add the dry ingredients to the wet mixture, whisking until the flour is nearly incorporated. Carefully fold in the chocolate chips and roughly crushed graham crackers until evenly distributed.
Spread the cookie batter evenly in the prepared 8×8 pan, ensuring the top is smooth. Evenly distribute 2 cups of marshmallows over the batter, then sprinkle a few extra chocolate chips and graham cracker pieces on top of the marshmallow layer.
Bake the s’mores bars for 25 to 30 minutes; mine came out perfectly at 28 minutes. The marshmallow layer makes it tricky to tell if the cookie layer is fully baked. The bars should be set without any jiggling, and the marshmallows should be lightly browned. Once out of the oven, let them cool in the pan for about 15 minutes before transferring to a cooling rack. They’re ready to slice and serve once cooled to room temperature. Store them in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Pumpkin Spice S’mores Bars (Vegan)
Ingredients
- 200 grams / 1 cup cane sugar
- 90 grams / 6 tbsp plant based yogurt – room temperature
- 113 grams / 1 stick plant based butter with salt – melted
- 240 grams / 2 cups all-purpose flour
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¾ tsp ground all spice
- ¾ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tbsp vanilla extract
- 4 sheets graham crackers – roughly crushed + extra for the top of the bars
- 120 grams / ½ cup dark chocolate chips + extra for the tops of the bars
- 2 cups mini marshmallows – I used Dandies Pumpkin Spice Flavored Vegan Marshmallows
Instructions
- Preheat the oven to 350F and line an 8×8 square pan with parchment paper.
- To a small bowl, add the flour, baking powder, ground cinnamon, ginger, all spice, nutmeg and cloves. Whisk to combine and set aside.
- In a medium bowl, combine the melted butter, sugar, room-temperature yogurt, and vanilla extract. Whisk together until well mixed, about 30 seconds to a minute.
- Combine the dry ingredients with the wet ingredients, whisking until most of the flour is incorporated. Add the chocolate chips and roughly crushed graham cracker pieces, then gently fold them in until evenly mixed.
- Spread the cookie batter evenly in the prepared pan, smoothing the surface. Layer the mini marshmallows evenly over the batter. Finish by sprinkling extra graham cracker pieces and chocolate chips on top of the marshmallow layer.
- Bake the s'mores for 25 to 30 minutes; mine turned out perfectly at 28 minutes. It can be tricky to tell if they’re done due to the marshmallow but aim for them to be set with no jiggling, and the marshmallows should have a light golden-brown color.
- Let the s'mores cool in the pan for 15 minutes before transferring them to a cooling rack. Once they reach room temperature, cut and serve. Store the s'mores bars in an airtight container at room temperature.
