The Ultimate Gluten-Free & Dairy-Free Pumpkin Spice S’mores Bars

As autumn leaves begin to fall and the air grows crisp, there’s nothing quite like the comforting flavors of pumpkin spice. This season, we’re taking a beloved classic – s’mores – and giving it a sensational fall makeover. These Pumpkin Spice S’mores Bars are the ultimate fall dessert, designed to capture the cozy essence of the season in every delicious bite. Crafted with a perfectly crisp graham cracker crust, a generous layer of fluffy homemade pumpkin spice marshmallows, and topped with a creamy dairy-free chocolate ganache, these bars are not just a treat, but an experience. And the best part? They’re entirely gluten-free and dairy-free, ensuring everyone can enjoy this autumnal delight.

Forget the campfire—these s’mores bars bring all the nostalgic joy of the classic s’mores indoors, with a sophisticated twist. The traditional combination of graham cracker, marshmallow, and chocolate is elevated with the warm, inviting aroma of pumpkin spice. While it may not be a conventional pairing, the flavors marry together in a harmony that is absolutely irresistible. Prepare to make these Pumpkin Spice S’mores Bars your new go-to fall treat. They are ideal for cozy evenings at home, impressing guests at fall gatherings, or even as a standout addition to your Thanksgiving dessert spread. Get ready to fall in love with this unique and delicious creation!

Why You’ll Fall in Love with These Pumpkin Spice S’mores Bars

• A Unique Fall Twist on a Classic: This isn’t your grandma’s s’mores, and that’s precisely why you’ll adore it! We’ve infused the classic s’mores layers with the warm, inviting spices of pumpkin pie, creating a dessert that feels both familiar and excitingly new. The unexpected blend of toasted graham cracker, gooey marshmallow, rich chocolate, and aromatic pumpkin spice creates a flavor profile that perfectly encapsulates the spirit of autumn. It’s a delightful surprise for your taste buds, perfect for celebrating the harvest season.
• Effortlessly Make-Ahead Friendly: Planning for gatherings can be stressful, but your dessert doesn’t have to be. These bars are a dream come true for hosts and busy individuals alike. You can easily prepare them a day or two in advance, allowing the flavors to meld and the layers to set perfectly. This makes them an ideal choice for fall potlucks, Halloween parties, or the big Thanksgiving feast, freeing up your time on the day of the event. Plus, they hold up wonderfully, maintaining their delicious texture and taste.
• Incredibly Versatile & Dietary-Friendly: Catering to various dietary needs has never been easier or tastier. This recipe is inherently gluten-free, using almond flour for the crust, and dairy-free, thanks to ghee (or coconut oil) and dairy-free chocolate. With simple modifications, it can even be adapted to be AIP (Autoimmune Protocol) friendly, making it a truly inclusive dessert option. You can enjoy these bars knowing they are made with wholesome, thoughtful ingredients without compromising on flavor.
• Irresistible Layers of Texture and Flavor: Each bite of these s’mores bars is a symphony of textures. You start with the satisfying crunch of the almond flour graham cracker crust, followed by the pillowy softness and subtle chewiness of the homemade pumpkin spice marshmallow. Finally, it’s all crowned with a luscious, smooth dairy-free chocolate ganache that melts in your mouth. This multi-layered approach ensures a dynamic and incredibly satisfying dessert experience that will keep you coming back for more.
• Perfect for Any Occasion: Whether you’re hosting a sophisticated dinner party, a casual family get-together, or simply craving a comforting treat on a chilly evening, these Pumpkin Spice S’mores Bars fit the bill. Their festive appearance and delightful taste make them a showstopper, while their approachable nature makes them perfect for everyday indulgence. They’re a dessert that brings smiles and a touch of autumn magic to any table.

Key Ingredients for Your Pumpkin Spice S’mores Bars

Crafting these delectable bars requires a thoughtful selection of ingredients, focusing on both flavor and dietary considerations. Here’s a closer look at what you’ll need and why each component is essential:

• Almond Flour: This is the foundation of our gluten-free “graham cracker” crust. Almond flour provides a rich, slightly nutty flavor and a tender crumb, mimicking the texture of traditional graham crackers without any gluten. It’s also a fantastic source of healthy fats and protein.
• Arrowroot Starch: Essential for the crust, arrowroot starch (or tapioca starch as a substitute) acts as a binder, helping to create that classic crispy yet cohesive crust texture. It contributes to the overall stability and pleasant mouthfeel.
• Maple Syrup: Our natural sweetener of choice for both the crust and the marshmallow layer. Maple syrup adds a deep, complex sweetness with hints of caramel, complementing the pumpkin spice beautifully. Ensure you use pure maple syrup for the best flavor.
• Ghee (or Coconut Oil): For the crust, melted ghee provides a buttery richness that elevates the “graham cracker” base. If you’re strictly dairy-free or need an AIP-friendly option, unrefined coconut oil works perfectly as a 1:1 substitute, imparting a subtle coconut flavor that pairs well with the other ingredients.
• Gelatin: This is the secret to our perfectly fluffy, homemade pumpkin spice marshmallows. High-quality gelatin is crucial for achieving the characteristic bouncy and chewy texture of marshmallows. It’s a key ingredient you shouldn’t skip.
• Honey & Blackstrap Molasses: These two natural sweeteners form the base of our marshmallow syrup. Honey provides a classic sweetness, while blackstrap molasses adds a deeper, more robust flavor and a hint of color, enhancing the autumnal profile of the pumpkin spice.
• Pumpkin Puree & Pumpkin Pie Spice: These are the star ingredients that bring the “pumpkin spice” magic to our marshmallows. Use unsweetened pumpkin puree (not pumpkin pie filling) for natural flavor and moisture. A good quality pumpkin pie spice blend, typically consisting of cinnamon, nutmeg, ginger, and cloves, provides that iconic fall aroma and taste.
• Dairy-Free Chocolate Chips & Coconut Cream: The dynamic duo for our luscious ganache. High-quality dairy-free chocolate chips melt smoothly into a rich, decadent chocolate layer. Full-fat coconut cream (from a can, chilled to separate the cream) creates a silky-smooth, pourable ganache that sets beautifully and adds a subtle tropical note.
• Vanilla Extract & Cinnamon: These flavor enhancers round out the profile. Vanilla extract adds a warm, aromatic sweetness to both the crust and the marshmallows, while an extra touch of cinnamon in the crust enhances its depth.

Step-by-Step Guide: Crafting Your Pumpkin Spice S’mores Bars

Creating these delightful bars is a rewarding process, breaking down into three main stages: the crust, the marshmallow, and the ganache. Follow these detailed instructions to achieve perfect results every time.

Making the Graham Cracker Crust

1. Prepare Your Baking Dish: Begin by preheating your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper to prevent sticking.
2. Combine Dry and Wet Ingredients: In a large mixing bowl, combine the almond flour, arrowroot starch, and cinnamon. Whisk them together until well blended. Then, add the maple syrup, melted ghee (or coconut oil), and vanilla extract. Stir thoroughly until all ingredients are fully incorporated. The mixture should be fairly wet and sticky, resembling a thick cookie dough.
3. Press and Bake: Transfer the crust mixture into the prepared baking dish. Using the back of a spoon, your fingers, or another piece of parchment paper to prevent sticking, firmly press the batter evenly across the bottom of the dish. Ensure it’s a compact and consistent layer. Bake for 18-20 minutes, or until the edges are lightly golden brown and the crust is fragrant.
4. Cool the Crust: Remove the pan from the oven and set it aside on a wire rack. It’s crucial to allow the crust and the pan to cool completely to the touch before adding the marshmallow layer. This prevents the marshmallow from melting prematurely.

Creating the Pumpkin Spice Marshmallow Layer

1. Bloom the Gelatin: Pour ⅓ cup of water into a small bowl. Add the pumpkin puree and stir until combined. Sprinkle the gelatin evenly over the pumpkin mixture. Stir gently with a fork to ensure all the gelatin is hydrated. Set this aside for 5-10 minutes to allow the gelatin to bloom and thicken.
2. Prepare the Syrup: In a medium-sized, heavy-bottomed pot, combine ⅓ cup of water, honey, and blackstrap molasses. Place the pot over low heat and stir occasionally until the honey and molasses are fully dissolved. Insert a candy thermometer into the mixture. Slowly bring the temperature of the syrup to 235-240°F (113-116°C). This can take some time, so be patient and avoid rushing it with high heat, which can burn the sugars. As soon as the mixture reaches the target temperature, remove the pot from the heat immediately.
3. Whip the Marshmallow: Immediately add the hot honey mixture into the gelatin-pumpkin mixture. If you’re using a stand mixer, attach the whisk attachment. If using an electric hand mixer, grab a large bowl. Begin whisking on high speed. Gradually, the mixture will become opaque, increase in volume, and thicken. Continue whisking on high for 10-15 minutes (it might take slightly longer with a hand mixer) until very stiff peaks form and the marshmallow is thick, glossy, and holds its shape. At the very end of whisking, add the vanilla extract and pumpkin pie spice. Whisk lightly for another 30 seconds to just combine the flavors.
4. Set the Marshmallow: Pour the warm marshmallow mixture evenly over the cooled graham cracker crust in the prepared baking dish. Use a spatula to spread it smoothly from edge to edge. Transfer the dish to the refrigerator and allow the marshmallow to harden for 3-4 hours, or until it’s soft, springy, and firm to the touch.

Finishing with Chocolate Ganache

1. Melt the Ganache Ingredients: In a heatproof bowl, combine the dairy-free chocolate chips and coconut cream. You have two options for melting:
   • Microwave Method: Microwave in 20-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat.
   • Double Boiler Method: Place the bowl over a saucepan of simmering water (ensure the bottom of the bowl does not touch the water). Stir continuously until the chocolate is melted and smooth.
2. Cool and Pour: Allow the ganache to cool slightly at room temperature for about 10-15 minutes. It should still be pourable but not steaming hot, as excessive heat can melt your perfectly set marshmallow layer. Carefully pour the slightly cooled ganache over the hardened pumpkin spice marshmallow. Use a rubber spatula to gently and evenly spread the chocolate layer over the entire surface.
3. Final Chill and Serve: Transfer the dish back to the refrigerator to allow the ganache to harden for 1-2 hours, or until it is firm. Once fully set, remove the pan from the fridge. Carefully use the parchment paper overhangs to lift the entire slab of bars onto a clean cutting board. For clean slices, use a sharp knife warmed under hot water (and wiped dry) to cut into 9 large squares or 18 smaller rectangular slices. Serve chilled and enjoy!

Expert Tips & Tricks for Perfect Pumpkin Spice S’mores Bars

Achieving bakery-quality s’mores bars at home is easier than you think with a few helpful pointers:

• Mixer Matters (But Isn’t Mandatory): While a stand mixer with a whisk attachment is ideal for making marshmallows, its powerful and consistent whipping action ensures maximum aeration and fluffiness, a sturdy electric hand mixer can absolutely get the job done. It might take a little longer and require more active participation, but the results will still be fantastic. Just ensure you’re patient and continue whipping until those stiff peaks form.
• Embrace the Candy Thermometer: Seriously, this is a game-changer for homemade marshmallows. Accurate temperature control when heating the honey and molasses syrup is paramount for marshmallow success. If the syrup isn’t hot enough, your marshmallows won’t set properly; if it’s too hot, they can become grainy or overly firm. A reliable candy thermometer ensures you hit that crucial 235-240°F range every time. It’s a small investment that makes a huge difference in consistency and texture.
• Parchment Paper is Your Best Friend: Don’t skip lining your baking dish with parchment paper and leaving an overhang. This simple step makes it incredibly easy to lift the entire slab of s’mores bars out of the pan once they’re set, preventing any sticking and making the cutting process much cleaner.
• Chill Thoroughly Between Layers: Patience is key! Allowing each layer—the crust, the marshmallow, and the ganache—to chill and set completely before adding the next or cutting is vital for structural integrity and clean, beautiful layers. Rushing this step can lead to a messy dessert.
• For Clean Slices: Once the ganache is firm, remove the bars from the fridge and let them sit at room temperature for 5-10 minutes to take the chill off slightly. Use a very sharp knife. For the cleanest cuts, run your knife under hot water, wipe it dry, and then slice. Repeat this warming and wiping process for each cut. This prevents the ganache from cracking and the marshmallow from sticking to the blade.
• Quality Ingredients Matter: Especially for key flavors like pumpkin puree, pumpkin pie spice, and chocolate, opt for high-quality brands. The better your ingredients, the more pronounced and delicious your final flavors will be.

Can You Make This Recipe AIP (Autoimmune Protocol) Friendly?

Yes, with a few thoughtful tweaks, these Pumpkin Spice S’mores Bars can be adapted to be compliant with the Autoimmune Protocol. While the core recipe is gluten-free and dairy-free, AIP has additional restrictions, particularly regarding nuts (almond flour), chocolate, and certain seed-based spices.

Here are my recommendations for making these bars AIP:

• For the Crust: You’ll need to substitute the almond flour crust. Consider using an AIP-compliant crust recipe that relies on ingredients like tigernut flour, coconut flour, or cassava flour, often bound with coconut oil and a small amount of gelatin or mashed sweet potato. For example, a crust similar to the one found in this Paleo Lemon Bars recipe can be adapted for AIP by ensuring all ingredients are compliant.
• For the Ganache: Traditional chocolate is not AIP compliant. Instead, you can create a delicious carob-based “chocolate” ganache. Carob powder offers a similar rich, dark flavor profile without the cacao. You can find inspiration and a base recipe for a carob-based “chocolate” in this Paleo & AIP Hanukkah Gelt recipe. Simply combine carob powder with melted coconut oil and a touch of maple syrup or honey to achieve a glossy, spreadable ganache.

By making these specific substitutions for the crust and ganache, you can enjoy an AIP-friendly version of these delightful Pumpkin Spice S’mores Bars, ensuring they fit within your dietary needs without sacrificing flavor.

How to Store Your Delicious S’mores Bars

Proper storage is essential to keep your Pumpkin Spice S’mores Bars fresh and delicious. These bars are best enjoyed chilled, as it helps maintain the integrity of the layers and the firm texture of the ganache and marshmallow.

• Refrigeration: You can store these bars in an airtight container in the refrigerator for 3-4 days. Chilling them helps the ganache and marshmallow remain firm, making for a cleaner eating experience.
• Freezing: For longer storage, these s’mores bars freeze exceptionally well! Once fully set and sliced, place the bars in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 1-2 months. Thaw individual bars in the refrigerator for a few hours or at room temperature for about 30 minutes before serving.

Recipe: Pumpkin Spice S’mores Bars {Gluten-Free & Dairy-Free}

These festive bars bring the joy of s’mores together with the cozy flavors of fall. Featuring a gluten-free graham cracker crust, homemade pumpkin spice marshmallows, and a rich dairy-free ganache, they are the perfect make-ahead treat for any autumn gathering or holiday table.

Average Rating: 4 out of 5 stars from 2 reviews

Yield: 9 servings

Author: Michelle

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Ingredients

For the graham cracker crust

• 1 cup almond flour
• 2 tbsp arrowroot starch (or tapioca starch)
• ¼ cup maple syrup
• ¼ cup ghee, melted (substitute coconut oil for dairy-free)
• ½ tsp vanilla extract
• 1 tsp cinnamon

For the marshmallow

• ⅔ cup water, divided
• ⅓ cup pumpkin puree (unsweetened)
• 3 ½ tbsp gelatin (high quality)
• 1 cup honey
• 1 tsp blackstrap molasses
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract

For the chocolate ganache

• 1 cup dairy-free chocolate chips
• ¼ cup coconut cream (full-fat, from a can, chilled)

Instructions

To make the graham cracker crust

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with lightly greased parchment paper, leaving an overhang on two sides.
2. Combine the almond flour, arrowroot starch, and cinnamon in a large bowl. Add the maple syrup, melted ghee (or coconut oil), and vanilla extract. Stir until fully incorporated. The batter should be fairly wet and sticky.
3. Press the batter evenly into the bottom of the prepared baking dish. Transfer to the oven and bake for 18-20 minutes, or until lightly golden brown and fragrant.
4. Remove the pan from the oven and set aside on a wire rack, allowing the crust and the pan to cool completely to the touch.

For the marshmallow

1. Pour ⅓ cup of water into a small bowl and combine with the pumpkin puree. Sprinkle the gelatin evenly over the top. Stir gently to ensure the gelatin is combined and allow it to bloom for 5-10 minutes.
2. Using a medium-sized pot, slowly heat the honey and blackstrap molasses combined with the other ⅓ cup of water. Insert a candy thermometer and slowly bring the temperature to 235-240°F (113-116°C) on low heat. Remove from heat immediately once the mixture reaches the desired temperature.
3. Slowly and carefully add the hot honey mixture into the gelatin-pumpkin mixture as you whisk on high with either an electric hand mixer or a stand mixer (with whisk attachment). Continue whisking on high for 10-15 minutes, or until very stiff peaks start to form in the marshmallow mixture. Add the vanilla extract and pumpkin pie spice at the very end, and lightly whisk for another 30 seconds to combine.
4. Pour the marshmallow mixture evenly over the prepared and cooled crust. Use a spatula to spread it smoothly. Place the dish in the refrigerator to harden for 3-4 hours or until the marshmallow is soft and springy to the touch.

For the ganache

1. Combine the dairy-free chocolate chips and coconut cream in a heatproof bowl. Melt in the microwave in 20-second intervals, stirring each round, or over a double boiler, until completely smooth.
2. Allow the ganache to cool slightly at room temperature for about 10-15 minutes (you don’t want it to be steaming hot or it can melt the marshmallow). Pour the cooled ganache over the set marshmallow layer. Use a rubber spatula to evenly spread the chocolate over the marshmallow.
3. Transfer the dish to the refrigerator to allow the ganache to harden for 1-2 hours, or until firm.
4. Once the ganache is set, remove the pan from the fridge. Carefully use the parchment paper overhangs to lift the entire slab onto a cutting board. Cut into 9 large squares, or 18 smaller rectangular slices, using a hot, wiped knife for clean cuts. Serve chilled!

Notes

AIP friendly tweaks:

• Make this AIP-compliant crust instead (ensure all ingredients are AIP friendly).
• Use a carob-based “chocolate” for the ganache instead of dairy-free chocolate chips.

All nutritional information is an estimation and will vary based on exact ingredients and brands used. Estimations do not include optional ingredients or AIP substitutions.

Nutrition Information (Estimated)

Serving: 1 serving, Calories: 434kcal, Carbohydrates: 58.6g, Protein: 6.3g, Fat: 16.3g, Fiber: 2.8g

All nutrition facts are estimated and will vary.

You’ll Also Love These Fall-Inspired Treats:

• Paleo Pumpkin Waffles (Vegan and Gluten-Free)
• Salted Caramel Pumpkin Blondies
• Paleo Pumpkin Snickerdoodles