Pumpkin Butter S’mores
Just a reminder: I want to hear from you! The first annual reader survey is up right now and it only takes a few minutes to fill out…thank you so much in advance!
It's time for a different kind of s'more for you all…and PS this was my first time (and not my last) making pumpkin butter!
I'm excited to work with Campfire® Marshmallows again, last year I made these Chocolate Pumpkin S’mores Cupcakes, which were a hit with my local friends, by the way! And onto more s'mores 😀
I had to share another photo…give you a close up! I used my culinary torch to toast the marshmallows…some people would say my marshmallows are burnt but I disagree. They are warm, gooey, toasty goodness…I love marshmallows!
You can totally toast them in the oven (broil them at 550 degrees) for minute, being very careful because they toast very quickly!
I also love to put them on skewer sticks and toast them over our fire pit. Last December, we had a holiday get together and had s'mores and toasted the marshmallows over the fire pit…they are perfect for every season…year round!
Make or buy your pumpkin butter for these s'mores.
Bring the mixture to boil and keep mixing.
And after 35 minutes, the mixture is reduced and you have a wonderful pumpkin butter.
Chocolate and pumpkin and marshmallows go PERFECTLY together! And honestly, you have this whenever you want…you don't have to wait until fall time. I love that Campfire® Marshmallows make everything…every event or just every day life FUN!
You know you want to make these! 🙂
For more roasting tips, be sure to visit the Campfire® Marshmallows website. And make sure you follow them on instagram!
Total Time: 50 minutes
Pumpkin Butter S'mores Recipe
Ingredients:
Pumpkin Butter
- (one) 15-ounce can of pumpkin puree
- 1/2 cup apple juice
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup granulated sugar
S'mores
- Graham crackers
- Campfire® Marshmallows, toasted
- milk chocolate
Directions:
Pumpkin Butter
- Add pumpkin puree, apple juice, pumpkin pie spice seasoning and sugar to a medium sized pot. Mix well and bring to a boil. After it comes to a boil, reduce heat and simmer for 35 to 40 minutes. Make sure to stir frequently. Once it’s reduced, allow the pumpkin butter to cool for at least 15 minutes.
- Place in glass (with airtight lids) containers and refrigerate until serving.
Assembly
- Prep the graham crackers, you'll need two graham cracker square per s'more. Spread pumpkin butter on one side of one of the crackers. Add chocolate and at least 3 toasted Campfire® Marshmallows. You can toast them in the oven using your broiler, on skewer sticks over your stove or using a culinary torch (like I did).
Modified slightly and reduced from this recipe from Allrecipes
We love that you love to share our recipes with others. If you have a blog or website and want to repost the recipe, we just ask that you reword the instructions (easy peasy) and link back to give us credit and to use your own images at the same time. Please ask us permission before republishing our recipes and images. And here's a great article on how to properly attribute a recipe.
Disclosure: This post is sponsored by Campfire® Marshmallows, all opinions are my own and I only work with brands that I love. There’s an affiliate link in this post.
What a fun and festive spin on the classic s’more! These look amazing!
I love you. That is not new, but this is another new reason to love you. This is fall at its best.
Unfortunately, Campfire brand marshmallows are not sold in my area. However, I’m definitely going to try this recipe! I’ve never had pumpkin butter so this is a must-try!
Pumpkin butter? S’mores? I’m in love with this recipe!
That is such a cute idea. We’ve been making a lot of s’mores lately since it got cool at night. We get the fire ring going and the kids make their s’mores mess. I bet I could sneak that pumpkin butter right in and they would be pretty surprised.
Very nice and new idea.. we’ve never tried pumpkin butter before I bet kids will be thrilled. Thanks.
I’ve always had a love/hate relationship with S’mores – first I didn’t like marshmellows. Then I realized I was crazy but sometimes the whole concoction is a little to rich all around. The idea of a layer of pumpkin butter to almost ‘cut’ the rest is so smart. Would love to make this!