Tuesday, October 25, 2011

Holiday Sweet Swap: Pumpkin S'mores

I made a huge sacrifice agreeing to be a hostess for the Holiday Sweet Swap.  I mean make scrumptious desserts, look at other delicious desserts, and feature my favorite recipes?  Twist my arm!

Believe it or not, I am not a big fan of s'mores.  I'm not a huge chocolate fan and I'm also not a fan of marshmallows.  I know I'm strange but there are plenty of other sweets out there that I do love.  However, when I saw a recipe that combined s'mores (one of Wes' favorites) with pumpkin (one of my favorites), I thought this might just be a match made in heaven.

We did both enjoy it but I still ended up scraping my marshmallows off the top and picking out the chocolate chips.  Actually, I did half the pan with butterscotch chips and the other half with chocolate chips, in anticipation of me not liking them.  Turns out, I didn't really like the butterscotch chips either.  They were too sweet and I didn't like the contrast of texture.  Now the pumpkin filling is to. die. for.  Just give me a bowl of that and I'd be one happy girl.  I actually had a little leftover and ended up using that to make a pumpkin latte - yum!

Pumpkin S'mores
adapted from Taste and Tell

  • 1/2 cup of butter
  • 2 cups of pumpkin puree (I used a combination of pumpkin and sweet potatoes)
  • 1 can sweetened condensed milk
  • 1 teaspoon of cinnamon 
  • 1/2 teaspoon of nutmeg
  • 1 cup of Graham cracker crumbs
  • 45 graham crackers (approximately)
  • 9 cups of mini-marshmallows
  • 1/2 cup of semi-sweet chocolate chips
  • 1/2 cup of butterscotch chips

Preheat over to 450F  Line a 9x13 baking pan with waxed paper.

In a small saucepan on medium heat, combine the butter, pumpkin mix, milk, cinnamon and bring to a boil.  Remove saucepan from heat and stir in Graham cracker crumbs. Set aside.

Line 15 Graham crackers side by side ensuring that the entire pan is covered.  Pour 1/3 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 approximately 3 cups of mini-marshmallows, ensuring it is as even as possible.
Sprinkle evenly 1/3 cup of the chocolate chips and/or butterscotch chips over the mini-marshmallows.

Repeat steps 5,6,7, 8 twice more. In all, there will be three layers of graham crackers, pumpkin mix, mini-marshmallows and chocolate/butterscotch chips.

Bake for 4 minutes at 450F and place gently on counter when taking it out of the oven.  Let it cool and set for 3-4 hours to firm up otherwise it will not cut well into squares (15).


  1. I don't like regular smores, these I must try :)

  2. Danielle - these look AWESOME!! And I'm with you too, not a regular s'mores fan either. But throw in some pumpkin? And I'm SOLD! Thanks for being such an awesome {holiday sweet swap} co-host!!

  3. Oh my, that looks incredible. I'm looking for sweets to make for Keeneland this weekend - might have to jump on these!

  4. I love pumpkin, and I also love chocolate! (Never realized that you didn't...this might adversely affect our friendship.) But to be honest, I'm not sure about the combination of the two??? Might just have to try so I can form an educated opinion.

  5. What a great idea! These look sooooo good!

  6. Thanks for linking up at A Little Nosh this week!

  7. This is so creative! What a great way to take the campfire into the fall and winter months. It looks so good!

  8. those sound delish! must try. maybe after school snack tomorrow?!! :) yes, i get excited about what we are having for a snack too!! xo, Tessa

  9. OMG! This looks delicious! I will have to try this recipe very, very soon!