Pumpkin S’mores Blondies

by Sofi | Broma Bakery

These pumpkin s’mores blondies have been crowned queen of fall dessert recipes. Made with a soft, fudgy pumpkin blondie base loaded with graham cracker pieces, toasted marshmallow fluff and melted chocolate.

Incredible Pumpkin S’mores Blondies

Pumpkin and s’mores might not be the most obvious pairing, but trust me when I say they belong together. These pumpkin s’mores blondies are soft, fudgy, and packed with melty chocolate, crunchy graham cracker pieces, and a gooey layer of marshmallow fluff running right through the middle. A little cinnamon brings all that cozy fall flavor, while the marshmallow and chocolate keep things firmly in s’mores territory.

And because I believe the best desserts should deliver maximum payoff for minimal effort, these come together in one bowl with no mixer required. Just layer everything into a pan, bake until the edges are set and the middle is still a little gooey, and try your very best to let them cool before slicing. No promises.

Why You’ll Love These Pumpkin S’mores Blondies

• Soft, fudgy centers: These pumpkin blondies have that chewy, almost brownie-like texture that makes it dangerously easy to go back for another square.
• All the s’mores goodness: Graham cracker pieces, chocolate chunks, and gooey marshmallow fluff bring all your favorite campfire flavors into one ridiculously good dessert.
• A little fall magic: Pumpkin puree and cinnamon add warmth and coziness without overpowering the classic s’mores flavors.
• No mixer required: All you need is a bowl, a whisk, and a spatula. Easy cleanup is always a win in my book.
• Perfect for sharing: Cut them into squares for a fall party, bring them to a Friendsgiving, or keep them on your kitchen counter for a little afternoon pick-me-up. No judgment here.

What You’ll Need

These pumpkin s’mores blondies use simple baking staples plus a few s’mores essentials. Here’s what you’ll need to make them.

Pumpkin puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. You’ll want to blot away the excess moisture before adding it to the batter. This is key to getting a thick, fudgy blondie instead of a cakey one.

Unsalted butter: Melted butter gives these blondies their rich flavor and chewy texture. No need to break out the stand mixer or wait for butter to soften.

Brown sugar and granulated sugar: A combination of both sugars gives the blondies their signature chewy texture. The brown sugar adds a little molasses flavor that pairs beautifully with the pumpkin and cinnamon.

Egg yolk: Just one egg yolk helps bind everything together and adds richness without making the blondies too cakey.

Vanilla extract: A little vanilla rounds out all those warm, buttery flavors.

All-purpose flour: The base of our blondies! Measure your flour carefully so you don’t accidentally end up with dry, crumbly bars.

Baking soda and baking powder: Just a little of each helps the blondies bake up with the right texture while staying dense and fudgy.

Salt and cinnamon: Salt balances all the sweetness, while cinnamon gives these pumpkin s’mores blondies that cozy fall flavor.

Graham crackers: You can’t have s’mores without graham crackers! Break them into small pieces so you get a little crunch in every bite.

Hershey’s chocolate bars: I love using roughly chopped Hershey’s bars for that classic s’mores flavor. Semi-sweet chocolate chips work just as well if that’s what you have in your pantry.

Marshmallow fluff: The secret to that gooey marshmallow center! Spreading it between two layers of blondie batter gives you a sweet, marshmallowy surprise in every square.

Tips for Making the Best Pumpkin S’mores Blondies

A few little tricks will help you get that perfect soft, fudgy texture with plenty of s’mores goodness in every bite.

1. Blot your pumpkin puree well.

Pumpkin puree contains a lot of moisture, which can make blondies cakey if you add too much of it. Spread the pumpkin onto a few layers of paper towels and gently blot away the excess moisture before measuring it into your batter. This step makes a big difference in the final texture, so don’t skip it!

2. Don’t overmix the batter.

Once you add the flour, mix just until no dry streaks remain. Overmixing can develop too much gluten and leave you with tougher blondies. We’re going for soft, chewy, fudgy perfection here.

3. Make sure the marshmallow fluff stays in the middle.

Spread half of the blondie batter into your prepared pan, add an even layer of marshmallow fluff, and gently spread the remaining batter on top. The batter will be thick, so use a silicone spatula or offset spatula to help distribute it without mixing the layers together.

4. Don’t overbake!

This is probably the most important tip of all. The edges should look set and lightly golden, while the center should still be a little soft when you take the pan out of the oven. The blondies will continue to set as they cool, so resist the urge to leave them in the oven until the center looks completely firm.

5. Let them cool before slicing.

I know. This is the hardest part. But giving the blondies time to cool helps the center set, makes them much easier to slice, and keeps the marshmallow layer from turning into a delicious but very messy situation.

How to Make Pumpkin S’mores Blondies

These pumpkin s’mores blondies come together in just a few simple steps. You’ll have a pan of gooey, chocolatey fall goodness ready for the oven before you know it.

Step 1: Prepare your pan.

Preheat your oven to 350°F. Line an 8 x 8-inch square baking pan with parchment paper, making sure the paper covers the bottom and sides so you can easily lift the blondies out later.

Step 2: Dry the pumpkin puree.

Place the pumpkin puree on a few layers of paper towels and gently blot away the excess moisture. This helps keep your blondies dense and fudgy rather than overly soft or cakey.

Step 3: Mix the wet ingredients.

In a large mixing bowl, whisk together the dried pumpkin puree, melted butter, light brown sugar, and granulated sugar until smooth and combined.

Add the egg yolk and vanilla extract, whisking until everything is well incorporated.

Step 4: Add the dry ingredients.

Add the flour, baking soda, baking powder, salt, and cinnamon to the bowl. Mix with a silicone spatula until a soft dough forms and no streaks of flour remain.

Fold in the crumbled graham crackers and chopped chocolate, making sure they’re evenly distributed throughout the batter.

Step 5: Layer the blondies and marshmallow fluff.

Spread half of the blondie batter into your prepared pan, pressing it into an even layer that reaches all the corners.

Spread the marshmallow fluff over the batter in an even layer. Add the remaining blondie batter on top, gently spreading it to cover the marshmallow fluff completely.

Finish with a few extra pieces of graham cracker and chocolate on top. Because we eat with our eyes first, right?

Step 6: Bake until just set.

Bake for about 30 minutes, or until the edges are set and the center is still slightly gooey. Every oven is a little different, so start checking toward the end of the baking time.

Allow the blondies to cool completely in the pan before lifting them out and slicing into squares.

And that’s it! Gooey marshmallow, melty chocolate, buttery graham crackers, and the softest pumpkin blondie all in one bite. Happy baking!

How to Store Pumpkin S’mores Blondies

Store your pumpkin s’mores blondies in an airtight container at room temperature for up to 3 days. For the neatest slices, let them cool completely before cutting and storing.

If you prefer a firmer texture, you can also keep them in the refrigerator for up to 5 days. The blondies will firm up when chilled, so let them sit at room temperature for a little while before serving.

You can also freeze the blondies for up to 2 months. Slice them into individual squares, wrap them well, and store them in a freezer-safe container. When you’re ready for a treat, thaw a square at room temperature or warm it briefly in the microwave for that gooey, just-baked texture.

Frequently Asked Questions

Can I use canned pumpkin puree for pumpkin s’mores blondies?

Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure you use plain pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices. Be sure to blot away the excess moisture before adding the pumpkin to your batter.

Why do I need to dry the pumpkin puree?

Pumpkin adds moisture to baked goods, and too much moisture can make blondies cakey instead of chewy and fudgy. Blotting the puree helps remove some of that excess liquid so the blondies bake up with the texture we want.

Can I use chocolate chips instead of Hershey’s bars?

Yes! You can swap the chopped Hershey’s bars for ½ cup of semi-sweet chocolate chips. Milk chocolate chips would also be delicious if you want a sweeter, more traditional s’mores flavor.

Can I use mini marshmallows instead of marshmallow fluff?

Marshmallow fluff gives these blondies a gooey layer in the center, so it’s my first choice for this recipe. Mini marshmallows can melt differently and may leave little pockets rather than a continuous marshmallow layer. If you want that classic gooey middle, stick with the fluff!

How do I know when pumpkin blondies are done baking?

Look for set edges and a center that still looks slightly soft. A toothpick inserted into the middle may come out with a few moist crumbs, but you don’t want completely wet batter. The blondies will continue to set as they cool, so avoid baking them until the center looks completely firm.

Can I make pumpkin s’mores blondies ahead of time?

Definitely! You can bake them a day ahead and store them in an airtight container at room temperature. Let them cool completely before storing, and slice them just before serving if you want especially neat squares.

More Pumpkin Desserts to Bake This Fall

If you’re in your pumpkin-baking era, I have a few more recipes for you to add to your list. Because one pumpkin dessert is never really enough.

• Pumpkin Chocolate Chip Cookies: Soft, chewy pumpkin cookies with plenty of chocolate in every bite.
• Pumpkin Sticky Toffee Pudding: A cozy pumpkin cake paired with a rich, buttery toffee sauce.
• Pumpkin Bread: A classic fall bake that’s perfect for breakfast, an afternoon snack, or basically any time of day.

These pumpkin s’mores blondies are proof that pumpkin desserts don’t have to be predictable. With their fudgy texture, gooey marshmallow center, graham cracker crunch, and pools of chocolate, they’re everything you love about s’mores with a little fall magic mixed in. Make a batch, grab a glass of milk, and try not to eat half the pan before anyone else gets a square.

Happy baking, my friends!

XXX

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