Pumpkin Smores Cake Recipe

A Cake That Tells a Story

Hello, my dear. Come sit. Let me tell you about this cake. It mixes my favorite fall flavor with my favorite campfire memory. Pumpkin and s’mores together! I thought my grandson was joking when he suggested it.

But he was right. It works. The warm spices hug the pumpkin. The graham cracker crumbs are right in the cake. It feels like a cozy hug. That matters. Food should make you feel good inside, not just full.

How It All Comes Together

You start with simple bowls. One for dry things, one for wet. The pumpkin puree makes the batter a beautiful orange. I still smile when I see that color. It smells like autumn in a bowl.

You just mix them together. No fancy steps. Spoon it into your pan. The oven does the magic. Your kitchen will smell amazing. What’s your favorite smell from the kitchen? Mine is cinnamon and sugar.

The Best Part: The Topping

Now, here’s the fun. As soon as the cake is baked, you cover it with chocolate bars. You put it back in the warm, turned-off oven. In two minutes, the chocolate gets soft and melty.

Spread that chocolate like icing. Then, the marshmallows! This is the campfire part. You broil it. *Fun fact: Broiling is just heat from above, like a tiny indoor sun.* Watch it closely! They toast fast.

A Little Lesson in Patience

You must let it cool a bit. I know it’s hard. The gooey marshmallows call your name. But waiting matters. It lets the cake set. You get a clean slice. Warm is best, in my opinion.

I once burned my tongue because I was too eager. I still laugh at that. Do you like desserts warm from the oven, or cold from the fridge? I’d love to know.

Why This Cake Is Special

It’s more than sugar and spice. It mixes two happy times. A crisp fall day and a warm summer night. That’s the real magic. Food can hold our best memories.

Sharing it makes new memories. That matters most. So, tell me, if you made this, who would you share the first piece with? I shared mine with my grandson, of course.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	1 cup	For the Cake
Graham crackers, pulverized	2 cups	For the Cake
Brown sugar	1 cup	For the Cake
Baking powder	2 teaspoons	For the Cake
Ground cinnamon	1 teaspoon	For the Cake
Ground ginger	1/2 teaspoon	For the Cake
Nutmeg	1/2 teaspoon	For the Cake
Ground cloves	1/4 teaspoon	For the Cake
Salt	1/4 teaspoon	For the Cake
Oil	1/4 cup	For the Cake
Milk	1/2 cup	For the Cake
Large eggs	2	For the Cake
Vanilla	1 teaspoon	For the Cake
Pumpkin puree (can)	15 ounces	For the Cake
Hershey’s chocolate bars	26 ounces (6-8 bars)	For the Topping
Mini marshmallows	2 cups	For the Topping

My Cozy Pumpkin S’mores Cake Story

Hello, my dear. Come sit at the table. Let me tell you about this cake. It tastes like a campfire and a pumpkin patch had a party. I first made it for my grandson’s autumn birthday. He loved it so much his face was covered in chocolate. I still laugh at that. The graham cracker crumbs make the cake taste like the crust of a pie. Doesn’t that smell amazing? It fills your whole kitchen with warmth. This is a very forgiving recipe. So don’t you worry one bit.

Here is how we make our memory cake. Get your favorite 9×13 pan ready. We will walk through it together, step-by-step.

• Step 1: First, say hello to your oven. Turn it on to 350 degrees. Grease your baking dish well. Now, let’s mix the dry things. Put flour, graham cracker crumbs, brown sugar, and all those lovely spices in a big bowl. Give them a good whisk. It smells like autumn in a bowl already.
• Step 2: Now for the wet team. In another bowl, whisk the oil, milk, eggs, and vanilla. Then stir in the whole can of pumpkin. It will be a beautiful orange color. Pour this wet mixture into your dry ingredients. Stir until they are just friends. No need to over-mix. (A hard-learned tip: Use pure pumpkin puree, not pumpkin pie filling. They are very different!).
• Step 3: Pour your batter into the waiting pan. Smooth the top. Bake it for about 35 minutes. You will know it’s done when a toothpick poked in the middle comes out clean. My old oven sometimes takes five more minutes. Every oven has its own personality, you know?
• Step 4: This is the magic part. As soon as the cake comes out, cover it with chocolate bars. I use about six to eight of them. Put the whole pan back in the oven. But turn the oven off first! Let it sit for two minutes. The heat will melt the chocolate perfectly. What’s your favorite chocolate bar for s’mores? Share below!
• Step 5: Carefully take the pan out. Spread the melted chocolate like frosting. Now, sprinkle mini marshmallows all over. So many! Turn your oven to broil. Watch it like a hawk. Broil for just a minute or two until the marshmallows toast. They can burn in a blink. Let the cake cool a little. The gooey, warm slice is worth the wait.

Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists on Our Cake

This cake loves to play dress-up. You can change its outfit for any season. Here are three ideas I love. They are all so simple and fun.

• Gingerbread Spice Swap: Use gingerbread cookie crumbs instead of graham crackers. Add a pinch more ginger. It tastes like Christmas morning.
• Salty-Sweet Surprise: Sprinkle a little sea salt over the melted chocolate. Then add the marshmallows. The salt makes the sweet parts sing.
• Berry Blast: In summer, skip the pumpkin. Use a cup of applesauce instead. Swirl some raspberry jam into the batter before baking. So bright and fruity!

Which one would you try first? Comment below!

Serving It Up With Style

This cake is a star all by itself. But a little presentation is nice. For a party, cut it into small squares. Serve each piece with a dollop of whipped cream. A sprinkle of cinnamon on top looks pretty. For a real treat, add a scoop of vanilla ice cream on the side. The cold and warm mix is heavenly.

What to drink? For the grown-ups, a glass of creamy bourbon or spiced rum goes well. It sips like a cozy sweater. For everyone, a big mug of cold milk is the classic choice. Or try warm apple cider. It completes the autumn feeling. Which would you choose tonight?

Keeping Your Pumpkin S’mores Cake Perfect

This cake is best enjoyed fresh. But leftovers are a special treat. Let it cool completely first. Then cover the pan tightly with plastic wrap. It will keep on the counter for two days. The marshmallows will soften, but it’s still yummy.

You can freeze slices for later. Wrap each piece in plastic, then foil. It freezes well for a month. Thaw it on the counter when you’re ready. I once froze a slice for my grandson’s visit. His smile was worth the wait!

To reheat, use your oven’s broiler for a minute. Watch it closely. This brings back the gooey magic. Storing food well means no waste. It also means a sweet surprise on a busy day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Sometimes our bakes need a little help. Here are easy fixes. Is your cake too wet in the middle? Bake it five minutes longer. Check with a toothpick until it comes out clean.

Did the chocolate not melt smoothly? Chop the bars smaller next time. They will melt faster and more evenly. I remember when my chocolate stayed in big chunks. Now I chop it first.

Are the marshmallows burning? Never walk away from the broiler. Turn the pan for even toasting. Fixing small problems builds your cooking confidence. It also makes sure every bite tastes just right. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free graham crackers and a 1-to-1 gluten-free flour.

Q: Can I make it ahead? A: Bake the cake a day early. Add the chocolate and marshmallows just before serving.

Q: What if I don’t have pumpkin spice? A: Use just cinnamon. It will still be delicious and cozy.

Q: Can I make a smaller batch? A: Halve all the ingredients. Bake it in an 8×8 inch pan. *Fun fact: Pumpkin puree is packed with vitamin A!*

Q: Any extra tips? A: Let the cake cool a bit before cutting. This keeps the layers neat. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cake. It brings my favorite flavors together. The kitchen is my happy place. I love sharing it with you.

I would be so thrilled to see your creation. Share a photo of your family enjoying it. Your stories make my day brighter. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Anna Whitmore.