Jump to Recipe

S’mores pumpkin brownies:

Now who wouldn’t love the best of both worlds, s’mores + brownies combined? And I took it to the next level by making them pumpkin brownies versus regular brownies. But if pumpkin isn’t your jam, don’t worry just make regular brownies for this recipe.

Ingredients you will need:

  1. Graham crackers of choice, I used gluten free one’s
  2. Butter or coconut oil
  3. Eggs or flax eggs
  4. Tahini or any nut/seed butter you like
  5. Maple syrup or any type of sweetener you prefer
  6. Pumpkin puree (not pumpkin pie filling)
  7. Pumpkin spice seasoning
  8. Vanilla extract
  9. Cacao powder
  10. Salt
  11. Baking soda
  12. Mini chocolate chips of choice
  13. Mini marshmallows of choice

Time saving hack:

By now, you know I love making everything from scratch. But if you want to save some time, use your favorite boxed brownie mix for this recipe.

Making the graham cracker crust:

To make the graham cracker crust, add crackers too food processor and pulse until you get a fine consistency. But if you don’t have a food processor, you can crush them up in a back or blender too. Then add melted butter and mix. If the crust is too dry, add a bit of water or more butter to help bind it. And place in a lined 8×8 baking dish creating an even layer.

Prepping the brownie batter:

For the brownies mix the wet ingredients first. And then add in the dry ingredients and mix. Fold in the chocolate chips and pour over the graham cracker crust, creating an even layer. And bake 350°F for 30-35 minutes or until a toothpick comes out clean. But if you are using a boxed brownie mix, follow instructions on the box.

Marshmallow topping:

Once the brownies are done baking, add a layer of mini marshmallows on top, and broil for a few minutes. But keep an eye on them so that the marshmallows do not burn. And once done sprinkle some additional crushed graham crackers on top, and let rest for at least 30 minutes.


I personally like to let mine cool completely before slicing into them or I let mine cool in refrigerator overnight and then slice. And when I am in the mood for one, I reheat in my convection oven for a few minutes or I will eat them cold.


I like to store mine in an airtight container in the refrigerator or freezer.

Check out these other pumpkin recipes:

Grain-Free Pumpkin Pie Bars

Flourless Pumpkin Brownies

Grain-Free Pumpkin Pie Coffee Cake

S’mores Pumpkin Brownies:

Makes 9 large brownies


Graham Cracker Crust:

  • 1 1/2 box of Simple Mills graham crackers
  • 6 Tbsp butter


  • 2 eggs sub flax eggs: 2 tbsp flax + 6 tbsp water let sit for 15 minutes
  • 1 cup tahini substitute any nut/seed butter
  • 1/2 cup maple syrup substitute coconut sugar, maple sugar, or any type of sugar you use
  • 1/2 cup pumpkin purée
  • 2 Tbsp pumpkin spice seasoning
  • 1 tsp vanilla extract
  • 1/2 cup cacao powder substitute cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 cup mini chocolate chips + 2 Tbsp mini chocolate chips for topping

Marshmallow Topping:

  • 1 cup mini marshmallow
  • 2-3 Tbsp crushed graham crackers


Graham Cracker Crust Instructions:

  • In a food processor or blender process until a fine consistency
  • Add in melted butter
  • Processor until you get a sticky like consistency
  • If too dry add a little bit of water (1 tsp at a time)
  • Add to a lined 8x8 baking dish and create an even layer

Brownie Instructions:

  • Mix wet ingredients in a medium size bowl
  • Add dry ingredients and mix
  • Fold in chocolate chips
  • Add batter to a lined or greased 8x8 baking dish
  • Top with additional mini chocolate chips
  • Bake 350 F for 30-35 minutes or until toothpick comes out clean

Marshmallow Topping Instructions:

  • Add marshmallow to the top of the brownies
  • Sprinkle crushed graham crackers all over
  • Broil for 3-4 minutes (keep an eye on them so the marshmallows don’t burn
  • Let cool and slice into bars