Pumpkin S'mores Cookie Bars
Made from a graham cracker pumpkin tahini cookie dough, with layers of marshmallow, chocolate and graham crackers. It's the s'mores flavor you know and love, with a pumpkin twist!
Make the browned butter, cool to room temperature and then cool to the texture of softened butter.
Blot the pumpkin puree to absorb excess water.
In a separate bowl, whisk together flour, finely crushed graham crackers, pumpkin spice, baking soda and powder and salt.
In a mixing bowl, with paddle attachment, cream together the browned butter, sugars and tahini until light and fluffy. Beat in the egg, blotted pumpkin and vanilla extract.
Stir in dry ingredients to the wet. Mix until JUST combined. Fold in the chocolate chips. Loosely cover the dough in plastic cling. Place dough in the fridge to chill for one hour.
Evenly press 2/3 of the chilled dough along the bottom of the prepared 8x8 baking pan. Spread marshmallow creme along the chilled dough. Top with crushed graham crackers and chocolate chips. Top with the remaining 1/3 cookie dough.
Bake in a 350F (177 C) oven for 25-32 minutes or until golden brown with set edges pulling slightly from the edge of the pan.
Cool pan on a cooling rack for 45-60 minutes. Bars are cool enough to eat at 30 minutes, but they will not be firm enough to lift out of the pan until closer to an hour.
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