Who doesn’t like s’mores? It’s no wonder that the gooey marshmallow, melty chocolate, and crisp graham cracker combination is a classic. But what if I could tell you we can do the same thing with the campfire magic and make it cozy and autumnal? Yes, we’re talking Pumpkin S’mores and they are about to revolutionize your fall dessert plan!
This recipe is super easy, super quick and super yummy! We’re adding some cozy pumpkin spice to those classic s’mores and creating a whole new cozy vibe. Great for a cold evening or any time of year for a sweet treat. So let’s get creating some magic!
When I first made these and I wanted to go all out with a homemade pumpkin marshmallow but it was just a mess. Rookie mistake! It was then I realized that sometimes the most simple way to add pumpkin flavor is a little spiced puree and great ingredients. Believe me, less is more in maintaining the structure of that s’more. This easy method is for all the flavour with no all the fuss!
Pumpkin s’mores
Ingredients
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- 12 graham cracker squares (or 6 full crackers, broken in half)
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- 6 large marshmallows
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- 6 small squares of milk chocolate (or 3 small chocolate bars, broken in half)
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- 2 tablespoons pumpkin puree (not pumpkin pie filling)
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- 1 teaspoon pumpkin pie spice
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- 1/4 teaspoon ground cinnamon (optional, for extra warmth)
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- A tiny splash of milk or water (if pumpkin puree is too thick)
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Necessary Utensils & Equipment
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- Baking sheet
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- Parchment paper
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- Spoon or small spatula
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- Toaster oven or standard oven
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- Serving plates
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Instructions
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- Preheat your oven or toaster oven to 350°F (175°C). Line a baking sheet with parchment paper to stop sticking and make cleanup a breeze.
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- In your small mixing bowl, combine the pumpkin puree, pumpkin pie spice, and optional cinnamon. If the mix seems too thick to spread, add a tiny splash of milk or water to loosen it up a bit. You want it spreadable, not runny.
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- Place your 12 graham cracker halves on the prepared baking sheet, leaving a little space between each one.
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- Spread a thin layer of the spiced pumpkin puree mixture onto 6 of the graham cracker halves. Don’t overdo it, or your crackers might get soggy!
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- Top each of the pumpkin-spread crackers with a chocolate square. On the remaining 6 plain graham cracker halves, place a marshmallow on top.
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- Carefully transfer the baking sheet to your preheated oven or toaster oven. Bake for about 5-8 minutes. Keep a close eye on them! Marshmallows can burn quickly. You’re looking for beautifully golden-brown, puffed-up marshmallows and slightly melted chocolate. The smell of warm pumpkin spice and toasted marshmallow filling your kitchen is just pure autumn bliss!
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- Once out of the oven, take one graham cracker half with the chocolate and pumpkin, and carefully place the toasted marshmallow-topped graham cracker on top, pressing down gently to form a sandwich.
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- Serve immediately while everything is wonderfully warm and gooey. These are truly best enjoyed fresh!
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What and Whatnot
Making perfect pumpkin s’mores isn’t hard, but a few pointers can make them even better. Here’s what I’ve discovered makes all the difference!
Ingredient Swaps & Variations
Sometimes you just want to shake things up, right? Or maybe you don’t have exactly what the recipe asks for. That’s totally fine!
- Graham Cracker Choices: While regular graham crackers are great, try pumpkin-spiced graham crackers for an extra punch of fall flavor. Chocolate graham crackers are also a fun idea if you’re a serious chocolate lover.
- Chocolate Options: Milk chocolate is classic, but dark chocolate can add a nice bitter counterpoint to the sweetness. White chocolate also works wonderfully, giving a creamy, rich taste. You could even use chocolate chips if that’s what you have around – just pile them on!
- Marshmallow Alternatives: If you can find pumpkin-flavored marshmallows, go for it! They’re a seasonal treat that would be amazing here. You can also use mini marshmallows, just use a handful on each cracker.
- Spice it Up: Feel free to adjust the amount of pumpkin pie spice to your liking. If you love a lot of warmth, add a bit more cinnamon or a tiny pinch of ginger.
- Nut Butter Boost: For an extra layer of flavor and protein, spread a thin layer of almond or peanut butter on the graham cracker before adding the pumpkin and chocolate.
Troubleshooting Common Issues
Even easy recipes can sometimes throw a curveball. Here are some things to watch out for:
- Soggy Graham Crackers: This happens if you use too much pumpkin puree or if your puree is too watery. Remember, a *thin* layer is all you need. If your pumpkin puree seems very wet, try blotting it a bit with a paper towel before mixing with spices.
- Burnt Marshmallows: Marshmallows go from perfectly toasted to burnt surprisingly fast! Always keep a very close eye on them, especially in a toaster oven. If they start to look too dark, pull them out immediately.
- Marshmallows Sliding Off: If your marshmallows aren’t sticking to the graham cracker, it could be that the surface is too dry. A tiny dab of extra chocolate or pumpkin mixture right before placing the marshmallow can help it adhere better.
- Not Gooey Enough: This usually means they didn’t cook long enough or your oven wasn’t hot enough. Make sure your oven is fully preheated and give them a minute or two longer if needed, watching carefully.
Pro Tip: For the best marshmallow toast without burning, try the broiler! Set your oven to broil (low setting if available) and place the s’mores on the top rack for just 30-60 seconds. This gives you a fast, golden top, but you absolutely cannot walk away – it’s a blink-and-you-miss-it operation!
Storage and Reheating
Let’s be honest, these are meant to be eaten fresh. The crunchy graham cracker, the warm chocolate and the gooey marshmallow are at their best when straight out of the oven. If you have leftovers (let’s be honest, it’s not very common!) here is what to do with them.
Store any cooled pumpkin s’mores in an airtight container at room temperature for up to a day. Reheating isn’t really a good idea as the graham cracker will soften and the marshmallow will get chewy. However, if you have to, 10-15 seconds (just enough to warm the chocolate) will bring the toasted marshmallow a bit of fresh heat, but it won’t be as crisp and toasted as the original.
Frequently Asked Questions
Can I make pumpkin s’mores over a campfire?
Yes, you absolutely can! The main difference is that you’ll prepare your graham crackers with the pumpkin and chocolate first. Then, toast the marshmallows separately over the fire. Once the marshmallows are perfectly toasted, carefully add them to your prepared graham cracker and chocolate halves to assemble your s’mores right away. It’s a bit messier, but definitely doable and super fun!
What kind of pumpkin puree should I use?
Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sugar added, and its consistency is different, which could throw off the flavor balance and texture of your s’mores. A simple can of pure pumpkin is exactly what we want here.
Are these pumpkin s’mores kid-friendly?
Oh, without a doubt! Kids absolutely love making and eating s’mores, and this fall twist makes them even more exciting. Just be careful with the hot oven and melted ingredients. It’s a fun activity for them to help spread the pumpkin and place the ingredients before baking.
Can I prepare any components ahead of time?
You can mix your pumpkin puree and spices together a day in advance and keep it covered in the fridge. This saves a tiny bit of prep time, but honestly, the whole assembly comes together so quickly that doing it all at once is hardly a bother. The s’mores themselves really need to be assembled and eaten immediately for the best experience.
What if I don’t have pumpkin pie spice?
No problem! You can make your own pumpkin pie spice blend. Just mix together 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch of ground cloves. This mix will work perfectly and bring those familiar fall tastes.
