Chocolate Marshmallow Pumpkin Pie Bars

Let's not kid ourselves, it's always an amazing feeling to make that Thanksgiving dish that the whole fam is raving about. Well, friends that I'm thankful for, this is the dessert that's going to do just that. That's right, between the two of us, we are teaming up and winning Thanksgiving!

When conceptualizing this dessert, there was no aha moment, I knew exactly what would give it that extra oomph, it's that International Delight Pumpkin Spice Creamer that I used to make my boozy shooters for Halloween and my gingersnap ice cream sandwiches extra flavorful and delicious. After all, nothing quite screams Thanksgiving like pumpkin pie!

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PREP TIME: 5 minutes

BAKE TIME: 35 minutes

COOK TIME: 1 minute

COOL TIME: 30 minutes

TOTAL TIME: 1 hour 11 minutes


8 - 12 Depending on how you big you cut them


Dark Brown Sugar (1/4 Cup)

White Sugar (1/2 Cup)

Ground Cinnamon (1/4 Tsp)

Ground Ginger (1/4 Tsp)

Ground Clove (1/4 Tsp)

Salt (1/4 Tsp)

Eggs (2)

Pumpkin Puree (15 Oz)

International Delight Pumpkin Pie Spice Creamer (6 Oz)

Evaporated Milk (6 Oz)

Heavy Cream (1/2 Cup)

Semi-Sweet Chocolate Chips (2 Cups, Divided)

Marshmallow Fluff (4 Heaping Tablespoons)

Pie Dough (Click Here For Homemade Recipe Or If You're In A Time Crunch Or Just Want An Easier Recipe, Buy It Ready Made)


Baking Sheet

Parchment Paper

Stand Mixer (Or Mixing Bowl And Whisk)

Rubber Spatula


Small Mixing Bowl

Rolling Pin

Cutting Board

Chefs Knife

  1. THE PUMPKIN PIE PART. preheat your oven to 425°.

    Line your baking sheet with a long piece of parchment paper that hangs over the edges of your baking sheet (this will ultimately help you lift your bars out of your baking sheet).

    Evenly roll out your pie dough and lay it in your baking sheet allowing it to come up on the sides.

    Set aside.

    In your stand mixer using the whisk attachment, combine your dark brown sugar, white sugar, ginger, cinnamon, clove and salt.

    Add in your eggs, pumpkin puree, International Delight Pumpkin Pie Spice Creamer and evaporated milk. Let mix until you have a smooth liquid.

    Pour your mixture into your pie crust lined baking sheet.

    Bake for 10 minutes (be cautious when you take it out of the oven, the pumpkin liquid will still be very liquidy). 

    While it's baking, move on to the next step.

  2. THE CHOCOLATE MARSHMALLOW PART. pour 1 1/2 cups of your chocolate chips into you small mixing bowl.

    In your saucepan over medium heat, bring your heavy cream to a boil—about 1 minute.

    Pour your heated heavy cream over your chocolate chips in your mixing bowl and use your rubber spatula to mix it all together until you have a smooth even chocolate.

    This part has to be done after your pumpkin pie part has finished baking for it's 10 minutes.

    Carefully take your pumpkin pie filled baking sheet out of the oven and rest it on your stovetop. 

    Lower your oven's temperature to 350°.

    Using your rubber spatula, scoop your chocolate on top of your pumpkin pie in horizontal stripes across its center. 

    Drag your rubber spatula through the chocolate making sure to connect your chocolate lines in a swirling pattern.

    Add on your heaping table spoons of marshmallow fluff evenly distributed along your chocolate pumpkin pie. Let it sit and melt for 2 minutes and then drag your spatula through it in the same way that you did for the chocolate. 

    Sprinkle your remaining 1/2 cup of chocolate chips evenly over your chocolate marshmallow pumpkin pie.

    Put your pie back in the oven for 25 minutes or till or filling no longer jiggles when you move your baking sheet.

    Let cool for 30 minutes.

    Holding the edges of your parchment paper, lift your chocolate marshmallow pumpkin pie out of your baking sheet and onto your cutting board.

    Use your chefs knife to cut your pie into squares the size of your liking.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.