Pumpkin S’mores Brownies

Making brownies with pumpkin adds a wonderful moistness and subtle sweetness that perfectly complements the rich cocoa and peanut butter flavors. I love that this recipe uses pure maple syrup instead of refined sugar, which adds a natural depth of flavor and keeps the dessert wholesome. When I first made these brownies, I used gluten-free graham crackers as suggested, and the texture held up beautifully, making the dessert accessible for those with gluten sensitivities. One tip I found helpful is to gently fold the dark chocolate chips into the batter before baking to ensure even distribution throughout the brownies. Adding the marshmallows after baking is crucial to maintain that classic s’mores gooeyness. I placed the marshmallows on top, then broiled them for just 1-2 minutes until golden and melted—watch closely to prevent burning. This recipe also lends itself well to customization. You can swap peanut butter for almond butter or try adding a pinch of cinnamon or pumpkin pie spice for an extra seasonal touch. Baking at 350 degrees for 25 minutes proved to be just right to get a fudgy center and a slightly crisp edge. Overall, these Pumpkin S’mores Brownies are perfect for fall gatherings or a cozy night in. They combine the nostalgic flavors of s’mores with the health benefits and vibrant taste of pumpkin, making them a unique and delicious treat to enjoy.