Irresistible Pumpkin S’mores Snack Cake: Your Ultimate Fall Dessert
As autumn leaves begin to fall and a crisp breeze fills the air, there’s an undeniable craving for warm, comforting treats that capture the essence of the season. Imagine sinking your teeth into a dessert that perfectly marries the cozy spices of pumpkin pie with the nostalgic delight of a campfire s’mores. Our **Pumpkin S’mores Snack Cake** is precisely that dream come true! This incredibly moist pumpkin spice graham cracker cake is a harmonious blend of fall flavors, generously crowned with melting milk chocolate and a luscious layer of gooey, oven-roasted marshmallows. It’s s’mores perfection, infused with a fabulous fall flare that promises to become your new favorite seasonal indulgence.
Why This Pumpkin S’mores Snack Cake is an Absolute Must-Try
Seriously, stop whatever you’re doing right now – unless, of course, you’re already halfway through gathering ingredients for this masterpiece! This isn’t just another pumpkin cake; it’s a culinary experience that demands your attention. From the moment the aroma of pumpkin pie spice fills your kitchen, you’ll know you’re in for something special. This cake brilliantly captures the magic of s’mores without the need for a bonfire, making it an accessible and delightful treat for any fall evening. It’s the kind of dessert that invites everyone to gather, share, and create lasting memories. Don’t just take my word for it; this cake is poised to become a staple in your autumn baking repertoire.
Experience the Unforgettable Rich, Sweet Fall Flavors
What makes this pumpkin spice cake truly remarkable is its extraordinary moistness and the perfect harmony of rich, sweet flavors with warm, earthy spices. The cake itself is a revelation, tasting uncannily like a pumpkin spice graham cracker – if such a thing existed, this would be its delicious, cakey counterpart! The unique addition of fine graham cracker crumbs in the batter not only contributes to its exceptional texture but also provides that signature s’mores base flavor, setting this cake apart from any other pumpkin dessert you’ve tried.
But the indulgence doesn’t stop there. Once baked to golden perfection, this moist pumpkin graham cake is generously slathered with luscious melting milk chocolate, forming a smooth, decadent layer. The grand finale? A blanket of fluffy mini marshmallows, oven-roasted until they’re golden brown and wonderfully gooey. The sight of the shimmering chocolate beneath the perfectly toasted marshmallows is enough to make anyone giddy with anticipation. Each bite offers a symphony of textures and tastes: the soft, spiced cake, the creamy chocolate, and the delightfully chewy, caramelized marshmallow. It’s truly an experience that defines autumnal bliss.
For me, the hardest part of making this cake is waiting for it to cool. Who am I kidding? Very few of my cakes ever make it through the “cool completely” instruction. There’s something utterly irresistible about a warm, freshly baked cake, especially one layered with melting chocolate and gooey marshmallows. The sheer joy of that first bite, still warm from the oven, is an experience I wouldn’t trade. It’s a moment of pure culinary ecstasy, a feeling I often describe as “Oh my yum!” – a testament to its incredible deliciousness.
Effortless Baking, Exceptional Results
By now, I’m confident you’re convinced that this pumpkin snack cake needs to make an appearance in your home. The best part? You could have a warm, glorious slice on a fork and headed for your mouth in under an hour. This recipe is designed for simplicity without compromising on flavor or spectacle. It’s the ideal treat for busy weeknights, last-minute gatherings, or simply when a powerful craving for something sweet and comforting strikes. Let me quickly guide you through just how easy it is to bring this amazingness to life in your own kitchen.
Essential Ingredients for Your Pumpkin S’mores Snack Cake
Crafting this seasonal marvel requires a straightforward list of pantry staples and a few star ingredients that come together to create pure magic. Here’s what you’ll need to assemble:
- All-purpose flour: The foundational structure of our moist cake.
- Fine graham cracker crumbs: The secret ingredient that infuses the cake with a distinctive s’mores flavor and unique texture.
- Dark brown sugar: Adds depth of flavor, moisture, and a rich, molasses-like sweetness that complements the pumpkin.
- Baking powder and salt: Essential leavening and flavor enhancers.
- Pumpkin pie spice: The heart of our fall flavor, bringing warmth and aromatic complexity.
- Canola oil: Contributes to the cake’s incredible moistness without adding extra flavor.
- Milk: Adds richness and helps achieve the perfect batter consistency.
- Large eggs: Binders that provide structure and richness.
- Vanilla extract: A touch of warmth and enhances all other flavors.
- Pure pumpkin puree: The star of the show, providing moisture, color, and that authentic pumpkin taste (ensure it’s pure pumpkin, not pie filling).
- Milk chocolate bars: The classic s’mores component, melting into a luscious layer.
- Mini marshmallows: For that iconic gooey, toasted topping.
- Equipment: A 9×13 baking dish and nonstick spray will ensure easy preparation and cleanup.
Step-by-Step Guide: How to Make Pumpkin S’mores Snack Cake
Get ready to impress your taste buds and everyone around you with this surprisingly simple recipe. Follow these clear steps, and you’ll be enjoying a slice of fall heaven in no time.
- Preparation: Begin by preheating your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray, ensuring every corner is coated for easy cake release. Set it aside, ready for your batter.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, fine graham cracker crumbs, dark brown sugar, baking powder, pumpkin pie spice, and a pinch of salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, which is crucial for a consistent cake texture.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the canola oil, milk, large eggs, vanilla extract, and the pure pumpkin puree. Mix until all these wet ingredients are well incorporated and smooth.
- Mix Batter: Gently pour the wet ingredient mixture into the dry ingredients. Stir them together until they are just combined. Be careful not to overmix, as this can lead to a tough cake. A few lumps are perfectly fine!
- Bake the Cake: Pour the evenly mixed cake batter into your prepared baking pan. Spread it gently to ensure it’s level. Bake for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. This indicates it’s cooked through. Once done, remove the cake from the oven and turn the oven off.
- Melt the Chocolate: While the cake is still warm and the oven is off, immediately place the milk chocolate bars evenly over the baked cake. Return the cake to the residual heat of the turned-off oven for about 2 minutes. This gentle warmth will melt the chocolate to a spreadable consistency.
- Spread and Broil: Remove the cake from the oven again. Turn your oven broiler on. Carefully spread the melted chocolate bars evenly over the entire surface of the cake, ensuring it’s completely covered in a luscious chocolate layer. Then, sprinkle the mini marshmallows evenly over the chocolate layer. Place the cake under the broiler for just 2-3 minutes. This step requires close attention – watch them very carefully! Marshmallows can go from perfectly toasted to blackened in seconds. Rotate the pan if necessary to ensure all marshmallows brown evenly.
- Cool and Serve: Once the marshmallows are beautifully golden and gooey, remove the cake from the broiler. Let it cool slightly on a wire rack before cutting into generous slices. While it’s tempting to dig in immediately, allowing it to set for a few minutes helps the layers solidify slightly, making for cleaner cuts and a more enjoyable eating experience. Serve warm and enjoy the symphony of fall flavors!
More Delightful Pumpkin Cakes You’re Sure to Love
If this Pumpkin S’mores Snack Cake ignites your passion for fall baking, you’ll be thrilled to discover other pumpkin-infused delights from my kitchen. Each recipe offers a unique twist on the classic pumpkin theme, perfect for satisfying every autumnal craving:
- Pumpkin Sheet Cake: This timeless recipe bakes pumpkin and all things nice into an incredibly moist sheet cake, generously covered in a dreamy, tangy cream cheese frosting. It’s perfect for feeding a crowd and embodies classic fall comfort.
- Pumpkin Carrot Cake: Why choose between two fall favorites when you can have both? This remarkably moist and flavorful cake combines the best attributes of both pumpkin and carrot cakes, delivering a rich, spiced experience that’s both familiar and exciting.
- Pumpkin Pineapple Cake: For those who love a hint of tropical sweetness in their fall desserts, this cake is pure magic. The comforting warmth of pumpkin spice beautifully complements the juicy sweetness of crushed pineapple, creating an unexpected yet utterly delicious flavor profile.
Your Fall Baking Journey Begins Now!
I truly hope you’ve savored every word of this exploration into my little s’mores series, and especially this star-studded Pumpkin S’mores Snack Cake. It’s a recipe that brings me immense joy, and I’m thrilled to share it with you. If you embark on the delightful journey of making this cake, please don’t hesitate to snap a picture and share it! Tag me on Instagram @thebakermama so I can see your wonderful creations. 😍 I absolutely adore seeing how inspired and creative you all get with the recipes I share. Happy baking, and enjoy every glorious bite!
xoxo,
Print Recipe
Pumpkin S’mores Snack Cake
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Author: Maegan – The BakerMama
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 15 servings
Category: Dessert, Fall, Snack Cake
Description
This delightful Pumpkin S’mores Snack Cake features a moist, spiced pumpkin cake infused with graham cracker goodness, beautifully topped with a layer of melting milk chocolate and perfectly gooey, oven-roasted marshmallows. It’s the ultimate fall dessert that brings the joy of s’mores indoors, perfect for sharing (or not!).
Ingredients
- 1 cup all-purpose flour
- 2 cups fine graham cracker crumbs
- 1 cup dark brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pure pumpkin puree (not pie filling)
- 8 large milk chocolate bars (standard Hershey’s size or similar)
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it thoroughly with non-stick cooking spray; set aside.
- In a large bowl, whisk together the flour, graham cracker crumbs, dark brown sugar, baking powder, pumpkin pie spice, and salt until uniformly combined.
- In a separate medium bowl, whisk together the canola oil, milk, eggs, vanilla extract, and pure pumpkin puree until smooth. Stir the wet ingredients into the dry ingredients gently until just combined. Be careful not to overmix the batter.
- Pour the cake batter evenly into the prepared 9×13-inch baking pan. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and immediately turn the oven off.
- While the cake is hot, arrange the milk chocolate bars evenly over the surface of the baked cake. Return the baking dish to the turned-off oven for 2 minutes to allow the chocolate to melt from the residual heat. Remove the cake from the oven and turn the oven broiler on. Spread the melted chocolate evenly over the entire cake surface.
- Sprinkle the mini marshmallows evenly over the melted chocolate layer. Place the cake under the preheated broiler for 2-3 minutes, watching continuously until the marshmallows begin to turn golden brown and become gooey. Rotate the pan if necessary for even browning. Remove promptly to prevent burning. Let the cake cool slightly on a wire rack before serving warm.