When most of us said goodbye to summer, we also bid farewell to short shorts, flip flops, cookouts, and s’mores. With a heavy heart, we realized that it would be another long year until such things came back into our lives again. And so, we turned to embrace Autumn. Well, my little cookies, grieve no longer. Although I cannot give you warm weather or a society that approves of wearing sandals in October, I can give you s’mores. With this special autumn twist, they are limited to summer no longer.
This is perhaps one of the greatest desserts I have had the pleasure of eating in a long time. It is easy to make, but that’s merely a bonus. The best part about these Fall-time s’mores is how incredibly, insanely, amazingly delicious they are.
This dish only makes sense. You’ve got the pumpkin and graham crackers coming together, but they’re no strangers to one another. Ever had a pumpkin pie with a graham cracker crust? Nuff said. Then you’ve got those marshmallows. Pumpkin and marshmallow really like each other, you guys. It’s very similar to the wonderful combo that is sweet potatoes with a marshmallow topping. Then of course you have the milk chocolate melting together with the marshmallows and graham crackers, the classic s’mores trio, which we all know works fantastically well. As for the pumpkin and chocolate pairing, well I wasn’t sure what to expect. I love chocolate. I’m obsessed with pumpkin. But could the two vibe together?
Yes, my little cookies. They most certainly can.
I have never tasted such a wonderful symphony of flavors in my life. Pumpkin and s’mores were made for each other. It may not be a classic combo, but it’s sure to become one in time. When you get this creamy, pumpkin-pie like filling coming together with the toasted marshmallows, the melted milk chocolate, and the crispy graham crackers, you get everything that is good in the world in one dessert. It’s warm, gooey, melty heaven. Give it a try, and you will soon find that this Autumn-ized version of a s’more is one of the tastiest Fall treats out there.
A Few Tips Before You Get Cooking:
- As listed below, this recipe makes a 9×9 pan of gooey pumpkin s’mores, which I think is just the right amount. However, I cut this recipe in half, so if you’re looking to feed a crowd, double it and make it in a 9×13.
- You could switch out the milk chocolate for dark, but for me, I grew up eating s’mores with classic Hershey’s milk chocolate melted inside. It is an essential part of the s’mores trifecta. I need that taste to really feel like I’m eating a s’mores.
- I wouldn’t recommend using large marshmallows. They’re way too thick to layer and they’ll make the s’mores much harder to cut.
- These are even better the second day because the graham cracker gets soft, almost cake-like (kind of like a tiramisu effect). You just pop it in the microwave for a few seconds and you get marvelously melted s’mores all over again!
Recipe adapted from Tastes Better with Friends
- 1/4 cup butter (half a stick)
- 1 cup pumpkin puree
- 2/3 cup sweetened condensed milk
- 1/2 teaspoon of cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup of Graham cracker crumbs
- 22 cinnamon graham crackers (approximately)
- 5 cups of mini-marshmallows
- 2 4.4-oz. milk chocolate bars, chopped
- Preheat over to 450F.
- In a small saucepan on medium heat, combine the butter, pumpkin, vanilla, milk, cinnamon and bring to a boil.
- Remove saucepan from heat and stir in Graham cracker crumbs. Place aside.
- Line a 9xp baking pan with waxed paper.
- Line Graham crackers side by side ensuring that the entire pan is covered.
- Pour 1/2 of the pumpkin mix onto the Graham crackers and spread evenly using a small offset spatula or the back of a spoon.
- Top the pumpkin mix with half of the mini-marshmallows, ensuring it is as evenly covered as possible.
- Sprinkle half of the chocolate evenly over the mini-marshmallows.
- Repeat steps 5,6,7, 8, creating a second layer of each component.
- Bake for 4 minutes at 450F or until marshmallows are slightly browned and place gently on counter when taking it out of the oven.
- Let it cool and set for 3-4 hours if you wish to have firm, uniform squares. Can be stored in the fridge for up to a week. Pop in the microwave for 20-30 seconds to make it melty again if you like. If you don’t care about pretty squares & want it warm from the oven, give it a few minutes to cool then spoon onto a dish.