These healthy pumpkin s’mores bars taste like you’re munching on a pumpkin s’more and are a fun way to use up any leftover summer marshmallows! They are gluten, dairy, & refined sugar free, and absolutely delicious! Fluffy marshmallow, melty chocolate, and hints of pumpkin spice come together in every bite!

A box of pumpkin s'mores bars!

Why you’ll LOVE these Healthy pumpkin s’more bars

  • They taste like summer and fall collided!
  • Ingredients are simple!
  • They’re really easy to make and come together in one bowl.
  • Great way to use up leftover marshmallows from summer!
  • Great for gluten free, dairy free, & refined sugar free diets.

Are pumpkin s’mores bars healthy?

If you follow a gluten, dairy, or refined sugar free diet, these would be great for you! These bars are sweetened with a mix of maple syrup and coconut sugar, although you can substitute monk fruit as well! Almond and oat flours produce a super fluffy texture while the pumpkin adds moisture and added nutrients!

Marshmallow options

I used Dandies marshmallow in these as they are vegan/dairy free. However, if you’re not vegan and want a refined sugar free option, here are a few great options:

Two pumpkin s'mores bars on a plate.

Ingredients for pumpkin s’mores bars

How to make healthy pumpkin s’mores bars

  • Mix all of the ingredients (besides the chocolate and marshmallows) in a large bowl.
  • Spread into a 9×9 pan. Top with the chocolate chips and marshmallows.
  • Bake!

More pumpkin recipes you’ll love!

Healthy Pumpkin S’mores Bars

These healthier pumpkin s'mores bars taste like you're munching on a pumpkin s'more and are a fun way to use up any leftover summer marshmallows! They are gluten, dairy, & refined sugar free, and absolutely delicious! The melty chocolate and marshmallows along with the pumpkin spice are a match made in heaven!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 38 minutes
Course Appetizer, Dessert, Snack
Cuisine American
Servings 12



  • 1 cup almond flour
  • 1/2 cup + 2 tbsp oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp maple syrup
  • 6 tbsp coconut sugar or monk fruit
  • 2 eggs room temp
  • 1 cup pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • good pinch sea salt


  • 1 cup chocolate chips
  • 1 cup mini marshmallows


  • Preheat oven to 350F.
  • Mix together all of the bar ingredients until completely smooth. Pour the batter into a parchment lined 9×9 baking dish.
  • Top with the marshmallows and chocolate chips.
  • Bake for 35-40 minutes on the lowest rack, until a toothpick inserted comes out clean.
  • Let the bars cool for at least 10 minutes before removing from the pan.


Store leftovers in an air-tight container and reheat prior to eating!
Keyword gluten free pumpkin, gluten free pumpkin bread, heathy pumpkin bread, marshmallow dessert, paleo pumpkin bread, pumpkin bars, pumpkin dessert, pumpkin recipes, s’mores

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  1. Can you substitute the almond flour for any other flour (including all oat)? Making this for my sister who has a nut allergy.

    1. Hi Sarah! Is it specifically an almond allergy? Can she have other nuts? Unfortunately the only flour I know would work perfectly as a 1:1 sub is cashew flour (store bought or homemade). Because almond flour is so light and fluffy, it adds a specific texture to the recipe so i’m not sure any other flours (as they’re usually more absorbent) would work.. Sunflower seed flour is also a gret nut-free option (simply blend sunflower seeds in a blender until it resembles almond flour). You can try using more oat flour it just may be a tad more dense!

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