1-Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan. This step ensures even baking and prevents sticking, making cleanup a breeze.

2-In a mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, and vanilla until blended. Remember to let the butter cool first for the best texture, as this helps everything mix smoothly without cooking the egg later.

3-Add the egg yolk, honey, and blotted pumpkin puree, whisking until smooth. Blotting the puree removes excess moisture, which is key to avoiding soggy bars.

4-Mix in the pumpkin spice, baking powder, baking soda, and salt. For more flavor, add the spice if you like that extra warmth.

5-Gently fold in the flour, followed by the chocolate chips and crushed graham crackers. Be careful not to overmix here to keep the bars tender.

6-Press about three-quarters of the dough into the prepared pan to form the base. Then, place the marshmallows cut-side down on top, scatter the dark chocolate chunks and extra graham cracker pieces over them, and add the remaining dough in clumps. Leave some spaces for the marshmallows to peek through for that gooey effect.

7-Bake for 24-28 minutes until golden brown, then allow to cool completely before slicing into about 16 squares. For variations, if you’re aiming for gluten-free, use certified gluten-free alternatives as mentioned earlier. If you love chocolate desserts, try linking to something similar like our chocolate peanut butter poke cake recipe for more ideas.