Step 1: Preheat the oven

Preheat your oven to 350°F (175°C).

Line an 8×8-inch square baking pan with parchment paper, allowing approximately 1 inch of parchment to extend over the edges.

The overhanging parchment will make it easier to lift the baked bars out of the pan once they have cooled.

Set the prepared pan aside.

Step 2: Prepare the pumpkin puree

Place the pumpkin puree on a plate lined with several layers of paper towels.

Gently press additional paper towels over the pumpkin to absorb excess moisture.

Continue blotting until the pumpkin looks noticeably thicker and less watery.

Measure the required amount before blotting so the recipe maintains the intended balance of ingredients.

Step 3: Combine the butter and sugars

In a large mixing bowl, combine the melted and cooled butter, packed light brown sugar, granulated sugar, and alcohol-free vanilla extract.

Whisk until the mixture is smooth and evenly blended.

The brown sugar will help create a rich flavor and soft, chewy texture.

Step 4: Add the wet ingredients

Add the egg yolk, honey, and blotted pumpkin puree to the butter mixture.

Whisk until the ingredients are fully incorporated and the mixture becomes smooth.

Scrape down the sides of the bowl as needed to make sure everything is evenly combined.

Step 5: Add the spices and leavening ingredients

Sprinkle the pumpkin pie spice, baking powder, baking soda, and kosher salt over the wet mixture.

Whisk gently until evenly distributed.

The pumpkin pie spice adds a warm combination of cinnamon and other aromatic spices that complement the chocolate and marshmallows.

Step 6: Incorporate the flour

Add the all-purpose flour to the bowl.

Using a spatula, gently fold the flour into the wet ingredients until no dry streaks remain.

Avoid overmixing, as this can make the finished cookie bars tough rather than tender and chewy.

The dough should be thick and soft.

Step 7: Fold in the chocolate and graham crackers

Add the ½ cup of dark chocolate chips and the ½ cup of roughly crushed graham crackers.

Fold gently until they are evenly distributed throughout the pumpkin cookie dough.

Reserve the additional chocolate chunks and graham crackers for layering.

Step 8: Press the dough into the pan

Transfer approximately three-quarters of the pumpkin cookie dough into the prepared baking pan.

Using your fingers or the back of a spoon, press the dough into an even layer across the bottom.

Reserve the remaining quarter of the dough for the topping.

Step 9: Add the marshmallows

Arrange the halved halal-certified marshmallows over the cookie dough, placing them cut-side down.

Position the marshmallows close together so they cover most of the surface.

Gently press them into the dough to help them stay in place.

Step 10: Add the chocolate and graham crackers

Scatter the remaining ¾ cup of dark chocolate chips or chunks over the marshmallows.

Sprinkle the two additional crushed graham cracker squares evenly over the chocolate.

These layers give the pumpkin chocolate marshmallow bars their classic s'mores flavor and texture.

Step 11: Add the remaining cookie dough

Break the reserved pumpkin cookie dough into small pieces.

Scatter the pieces over the marshmallow and chocolate layers, gently pressing them into place.

Leave some open spaces so the marshmallows can peek through as the bars bake.

This creates a beautiful rustic topping with golden cookie dough, melted chocolate, and toasted marshmallow.

Step 12: Bake the bars

Place the pan in the preheated oven.

Bake for 24–28 minutes, or until the cookie dough is golden brown around the edges and the center looks set.

The marshmallows should be puffed and lightly toasted, while the chocolate becomes soft and melted.

Your Pumpkin S'mores Bars are ready when the cookie portions are baked through and the edges have developed a beautiful golden color.

Step 13: Cool before slicing

Remove the baking pan from the oven and place it on a wire rack.

Allow the bars to cool completely in the pan.

This cooling time is important because the melted chocolate and marshmallow filling need time to settle.

Once cooled, use the parchment paper overhang to lift the bars out of the pan.

Step 14: Slice and serve

Place the cooled bars on a cutting board.

Using a sharp knife, cut into 12 squares or 16 smaller portions.

For cleaner slices, wipe the knife between cuts.

Serve at room temperature or warm individual bars slightly before enjoying.