Soft bars with pumpkin flavor, graham cracker base, melted chocolate, and toasted marshmallow topping.
# Ingredient List:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Pumpkin Cookie Layer
04 - 3/4 cup unsalted butter, softened
05 - 1/2 cup packed brown sugar
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 2/3 cup pumpkin purée
09 - 1 teaspoon vanilla extract
10 - 2 cups all-purpose flour
11 - 1 teaspoon ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/2 teaspoon ground nutmeg
14 - 1/2 teaspoon baking soda
15 - 1/2 teaspoon salt
→ S'mores Topping
16 - 1 1/2 cups milk or semi-sweet chocolate chips
17 - 2 cups mini marshmallows
# Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until crumbly. Press mixture firmly into the bottom of the prepared pan.
03 - Bake crust for 8 minutes, then allow it to cool slightly.
04 - In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy. Beat in egg, pumpkin purée, and vanilla extract until combined.
05 - Whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt in a separate bowl. Gradually add to wet ingredients, mixing just until incorporated.
06 - Spread the pumpkin cookie dough evenly over the cooled crust, smoothing the top.
07 - Bake for 18 to 20 minutes until the cookie layer is just set. Remove from oven.
08 - Evenly sprinkle chocolate chips over the warm cookie layer. Let stand for one minute to melt, then gently spread into a thin layer.
09 - Immediately sprinkle mini marshmallows atop the chocolate. Return pan to oven and broil for 2 to 3 minutes until marshmallows are golden brown, watching carefully.
10 - Allow bars to cool completely before slicing into 16 portions.
