Pumpkin S’more Cake: a buttery graham cracker crust topped with spiced pumpkin cake layers, a toasted marshmallow filling, dark chocolate ganache, and a rich chocolate buttercream.
This Pumpkin S’more Cake is the perfect bridge between late summer and cozy fall flavors. It features a crisp graham cracker crust, moist pumpkin-spiced cake layers, a toasted marshmallow filling for that authentic s’mores note, a dark chocolate ganache, and a silky dark chocolate buttercream. Though it includes multiple components, each element is straightforward and well worth the effort — the combination of textures and flavors is irresistible.
Why you should make this pumpkin s’mores cake
- Flexible formats: Make this as three 8-inch layers, a 9×13 sheet cake, or halve the recipe for a 9×9 pan.
- Pumpkin-forward: The pumpkin puree gives genuine pumpkin flavor that pairs beautifully with chocolate and marshmallow.
- Real toasted marshmallow: Toasting the marshmallows yourself adds a smoky, caramelized note that makes the filling taste just like a campfire s’more.
- Make ahead friendly: Components can be prepared over two days — bake the layers one day and assemble the next.
- Deep chocolate flavor: Use a high-quality dark chocolate for the ganache and buttercream for the best results.
Grocery store checklist
Below are key ingredients you may want to check before starting. The full ingredient list and amounts are included in the recipe card below.
- Graham cracker crumbs — finely ground (or use store-bought crumbs).
- Pumpkin purée — use pure pumpkin purée, not pumpkin pie filling.
- Marshmallow fluff and large marshmallows — both are used for the toasted marshmallow filling and buttercream.
- Dark chocolate chips or wafers — for the ganache and buttercream.
- Heavy whipping cream — to make a smooth ganache.
- Pumpkin pie spice and warm spices — cinnamon, cardamom, ginger, and nutmeg for the cake layers.
Expert baking tips
A few practical tips to help you get the best results when making Pumpkin S’more Cake.
- Read the recipe first: Familiarize yourself with the sequence and timing so you can prepare components efficiently.
- Use quality chocolate: A good dark chocolate improves both ganache flavor and buttercream texture.
- Room-temperature ingredients: Eggs and butter at room temperature incorporate more smoothly and create a better cake crumb.
- Weigh for even layers: Use a kitchen scale to divide batter evenly between pans for consistent layer thickness.
- Don’t overmix: Mix cake batter until just combined to keep layers tender and moist.
- Cool and chill properly: Let layers cool 20 minutes in the pan before transferring to a rack. Chilling overnight makes assembly easier.
- Crumb coat: Apply a thin crumb coat and chill briefly before the final frosting for a clean finish.
- Even frosting: Use an offset spatula and scraper, taking the time to level and smooth each layer for a professional look.
Tips for the buttercream
- Sift powdered sugar to remove lumps and ensure a smooth buttercream.
- Add sugar gradually to avoid a dusty mess and to bring the mixture together evenly.
- Use pure vanilla for the best flavor depth.
- Beat butter well until light and airy before adding other ingredients for a fluffy finish.
- Scrape the bowl frequently to mix everything evenly.
- Use room-temperature ganache when folding into the buttercream so it blends smoothly.
What’s in Molly’s kitchen?
- Stand mixer — useful for batter, fillings, and buttercream.
- Cake pans — three 8-inch round pans for even layers.
- Parchment paper — for lining pans.
- Offset spatula and cake scraper — essential for spreading and smoothing frosting.
- Kitchen torch — for toasting marshmallows; broiler can be used as an alternative.
- Microwave-safe bowls — for heating chocolate and cream when making ganache.
- Cake board — for assembling and serving.
- Measuring cups and spoons — for accurate measurements.
Frequently asked questions
Can I bake this in a sheet pan?
Yes. If you bake it as a sheet cake, add about 10 minutes to the baking time and prepare roughly half the chocolate buttercream for spreading.
Can I substitute pumpkin pie filling for pumpkin purée?
No. Use pure pumpkin purée for a more concentrated pumpkin flavor without added sugars and spices.
Can I make the cake layers in advance?
Yes. Cool the layers completely, wrap them tightly in plastic wrap, and refrigerate overnight or freeze for longer storage. Thaw in the refrigerator before assembling.
Storing and freezing
Store the cake tightly wrapped in plastic wrap or in an airtight container to prevent drying. Keep refrigerated for up to 5 days. For longer storage, freeze well-wrapped for up to 6 months. Thaw in the refrigerator, then bring to room temperature before serving for best texture and flavor.
If you make this cake, please leave a review and comment with your questions or tips. I love seeing photos of your bakes — feel free to share how it turned out.
For more pumpkin-related recipes, search your favorite recipe collection for pumpkin blondies, pumpkin sheet cakes, and other seasonal treats.
Recipe
Pumpkin S’more Cake
Ingredients
For the Graham cracker crust
- 2 cups finely ground graham crackers (about 18 full rectangular crackers pulverized)
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
For the cake layers
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 5 large eggs, room temperature
- 1 cup vegetable oil
- 2 teaspoons pure vanilla
- 2 cups pumpkin purée (not pumpkin pie filling)
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cardamom
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
For the marshmallow filling
- 20 large white marshmallows
- 1 cup powdered sugar
- 3/4 cup unsalted butter, room temperature
- 1 jar marshmallow fluff (7 ounce)
- 3/4 teaspoon vanilla extract
For the ganache filling
- 1 1/2 cups dark chocolate chips or wafers
- 3/4 cup heavy whipping cream
For the chocolate buttercream
- 2 cups unsalted butter
- 5 cups powdered sugar, measured and sifted
- 1 teaspoon pure vanilla extract
- Half of the ganache made above (room temperature)
- 1/4 teaspoon salt
Instructions
For the Graham cracker crust
- Preheat oven to 350°F. Spray three 8-inch round cake pans with non-stick spray and line with parchment; spray again.
- Combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened and the mixture holds together when squeezed.
- Divide the mixture evenly among the three pans and press down firmly (about 3/4 cup in each pan).
- Bake 10 minutes. Let cool while preparing the cake batter.
For the pumpkin cake layers
- Lower oven to 325°F. Whisk together flour, baking powder, cardamom, cinnamon, nutmeg, and salt; set aside.
- In a stand mixer fitted with the paddle, cream sugars and eggs on medium until light and fluffy, about 5 minutes.
- Add oil and vanilla and mix until combined. Add pumpkin purée and mix on low until combined.
- With the mixer on low, gradually add the dry ingredients to the wet mixture until just combined.
- Divide the batter evenly between the pans on top of the baked graham crust and smooth the tops.
- Bake 35–38 minutes, or until a toothpick comes out with little to no crumbs. Cool in pans 20 minutes, then transfer to a wire rack to finish cooling.
- Wrap cooled layers and chill overnight or refrigerate for several hours before assembly for easier handling.
For the ganache filling
- Place chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between sessions until warm but not fully melted.
- Heat cream until nearly boiling, then pour over the warm chocolate. Let sit 2 minutes and stir until smooth. If needed, microwave briefly in 15-second bursts to finish melting. Cool to room temperature; reserve half for the buttercream.
For the toasted marshmallow filling
- Place marshmallows on a sheet tray (do not use parchment if broiling). Use a kitchen torch to toast each side until golden brown and caramelized. If using the oven broiler, broil on the middle rack in short intervals, turning once to toast both sides; watch closely.
- In a stand mixer with the paddle, beat butter, marshmallow fluff, and powdered sugar on low until combined. Add vanilla and beat on medium-high for about 2 minutes.
- Scrape the bowl, add the toasted marshmallows, and beat on medium for 2 more minutes until fully incorporated.
For the chocolate buttercream
- Beat the butter in a stand mixer on medium-high for about 2 minutes until light.
- Add the reserved half of ganache (room temperature), scrape the bowl, and beat 1 more minute.
- Add powdered sugar, vanilla, and salt. Mix on low to combine, then increase to medium-high and beat 3 minutes until fluffy.
Assembly
- Place the first cake layer on a cake board with the graham cracker crust side down. Pipe a rim of chocolate buttercream around the edge.
- Spread half of the marshmallow filling inside the buttercream rim, smoothing to the edge.
- Spread about 1/3 cup ganache over the marshmallow layer. Chill the cake 10 minutes to set the ganache.
- Repeat with the second layer and then top with the final layer (crust side down).
- Apply a thin crumb coat of buttercream around the cake and freeze 10–15 minutes.
- Finish frosting with the remaining buttercream and add a ganache drip if desired. Serve at room temperature.