Pumpkin White Chocolate S’mores Cupcakes

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

These Pumpkin White Chocolate S’mores Cupcakes have a gingersnap crust, soft and tender pumpkin cupcakes, white chocolate ganache and a toasted marshmallow frosting. They are mash-up heaven. 

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

I have been on a serious s’mores kick lately. Pretty soon you’ll see what I’m talking about, but I have become a girl obsessed. It’s probably because of this frosting. The most perfect, decadent and beautiful marshmallow frosting that coming together in minutes. Every time I serve it, my friends and family are suuuuuper impressed. Shhhh….just don’t let them know how simple it is!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

I was inspired to make these 2 years ago when I saw this recipe on How Sweet It Is. So pretttttty. So perfect for pumpkin season!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Okay so, to be fair, these take a lot of liberties for being “s’mores”. The graham cracker is replaced by a perfect gingersnap crust, and the regular chocolate is replaced by white chocolate. Have you ever had pumpkin and white chocolate together? It is like match made in heaven.

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Even though it seems like there are a lot of components going on, these cupcakes are actually really easy to make. You can prepare the batter while crust is baking, then the ganache and the frosting come together in minutes. Brulee-ing is optional, but I mean….LOOK HOW PRETTY! It definitely will take your dessert to the next level.

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

The pumpkin cupcakes are ultra soft and tender and pair perfectly with the spiced gingersnap crust and melty white chocolate. Speaking of that white chocolate…it is so good, you will want more. I tried a batch putting some on top of the crust and on top of the cupcake. It was sad because it seemed like such a good idea, but I was overzealous (shocking) and there was too much, and it stuck to the wrapper. You probably can still get away with adding extra if you you use a small enough amount that it stays perfectly in the little crust cup. Otherwise, just spread it on real thick on top. That’s what I did round 2, and it worked great!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Also, as you can see, I made normal sized and mini cupcakes. I prefer the minis–then you get to eat two cupcakes! But, again, make whatever you like. You’ll love them either way!

Pumpkin White Chocolate S’mores Cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 15 standard cupcakes or 36 minis

Serving Size: 1 cupcake

Pumpkin White Chocolate S’mores Cupcakes

These Pumpkin White Chocolate S'mores Cupcakes have a gingersnap crust, soft and tender pumpkin cupcakes, white chocolate ganache and a toasted marshmallow frosting. They are mash-up heaven.


    For the gingersnap crust:
  • 1/2 cup gingersnap crumbs (I used gluten-free)
  • 2 tablespoons melted coconut oil
  • For the cupcakes:
  • 1 1/4 cups gluten-free baking blend (or white whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • dash salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/4 cups brown sugar
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 6 tablespoons unsweetened applesauce
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened almond milk
  • For the white chocolate ganache:
  • 4 ounces good quality white chocolate
  • 2 tablespoons unsweetened almond milk
  • For the marshmallow frosting:
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350. Line 15 standard muffin cups or 36 mini muffin cups with paper liners. Spray lightly with nonstick spray if desired (sometimes lower fat baking sticks to cheaper liners). Set aside.
  2. In a medium bowl, combine gingersnap crumbs and 2 tablespoons melted coconut oil, stirring until well combined. Evenly divide crust mixture between prepared cupcake tins--about 1/2 tablespoon each for full sized, and scant teaspoon for minis. Use the back of a spoon or the bottom of a shot glass to press into a crust.
  3. In a medium bowl, combine baking blend, baking soda, baking powder, salt and pumpkin pie spice. In a large bowl, beat together brown sugar, egg, pumpkin puree, applesauce, coconut oil and vanilla extract until well combined. Mix in half the flour mixture, then almond milk, then remaining flour mixture, stirring until just combined. Do not overmix.
  4. Fill each prepared muffin tin about 3/4 the way full with cupcake batter. Bake until set and a toothpick inserted in the center comes out with just a few crumbs, about 18-20 minutes for full size, about 12 minutes for minis. Cool completely.
  5. To make the white chocolate ganache, place white chocolate in a microwave safe bowl. Heat for 20-30 seconds just to warm the white chocolate. Heat almond milk until almost boiling, then pour immediately over warmed white chocolate. Stir until melty and combined. Spread white chocolate ganache on top of each cupcake.
  6. To make the frosting, either use a double broiler, or create your own by bringing about 2 inches of water to a simmer in a medium pot and placing a large heatproof bowl on top. Whisk egg whites, sugar and cream of tartar constantly until sugar is completely dissolved. Transfer to stand mixer with the whisk attachment. Beat on low and gradually increase speed to high, beating until stiff peaks form. The frosting should stand on the whisk attachment when removed. Frost cupcakes. Use a brulee torch to brown, if desired. Cupcakes can be stored in an airtight container in the refrigerator for about 1 week.


Recipe inspired by How Sweet It Is Frosting recipe from Martha Stewart


S’mores Blondies

S'mores Blondies

S'mores Blondies

I have a confession. I’ve been trying to hide this little secret, but it is coming to the point where you will figure it out, so I’m going to spill the beans…

S'mores Blondies

Raise your hand if you guessed I was pregnant? You know like everyone else I know in life and stalk in fake internet life? That’s always the first thing people assume when I say I have a secret. You see, I’m an old married lady now who posts obnoxious pictures of her 4 legged kids all over the internet, so everyone seems to think it’s the “next step”. Sorry to disappoint (I’m not pregnant). In fact, my secret is pretty lame.

S'mores Blondies

I haven’t been eating dessert. That’s the whole secret. (See? Tolda ya I was lame.) You see, this whole going on 2+ months of no running has been doing me no favors, and I’ve gotten to a, um, less than ideal place with my weight. Nothing crazy, but nothing I wish to continue. So I’m trying to be pretty diligent about my eating, and kick my sugar addiction to the curb. This means I only got one tiny bite of these soft, gooey, sweet and drool-worthy blondies. Life is hard sometimes, friends.

S'mores Blondies

I had to take just the tiiiiiniest bite to make sure they were good, and so I could tell you all about them, and holy cow, they are beyoonnnnd good. I used my favorite graham cracker crust, topped it with smooth and creamy white chocolate blondie, then topped the whole thing with browned marshmallows for my favorite white chocolate and marshmallow lover.

S'mores Blondies

So things might get a little dinner and savory heavy over here until I am back to double digit long runs that burn off all the cookies, but I promise to test a few more sweet bites like this one, so that you guys can still get your health(ier) dessert fill. :)

S'mores Blondies


S’mores Blondies

yield 16

For the crust:

  • 8 oz old fashioned graham crackers
  • 3 tbsp coconut oil, melted

For the blondies:

  • 5.5 oz white chocolate, melted and cooled
  • 1/2 cup nonfat vanilla yogurt
  • 3/4 cup brown sugar
  • 2 eggs + 1 egg white
  • 1 tsp vanilla extract
  • 2/3 cups white whole wheat flour
  • 2 cups mini marshmallows for topping


  1. Preheat oven to 350. Spray a 9″ square pan with nonstick spray. Set aside.
  2. To make the crust, place graham crackers in your food processor and pulse until fine crumbs. While food processor is running, stream in coconut oil and continue to process until combined. Press crust mixture into the bottom of your pan and bake until lightly browned and set, about 12 minutes.
  3. To make the blondies, in a large bowl mix together white chocolate and yogurt. Beat in brown sugar until combined. Add eggs 1 at a time, beating until combined. Add vanilla. Add flour and mix until just combined.
  4. Transfer blondie batter to prepared crust and bake until golden and a toothpick inserted in the center comes out with just a few moist crumbs, about 30 minutes.
  5. Remove blondies from the oven and turn to broil. Evenly spread mini marshmallows on top, and return to oven to broil for about 5 minutes until the marshmallows have browned. Cool completely before serving. Blondies are best the same day, but can be kept in an airtight container for up to 5 days.


Skinnified Sunday: S’mores Brownies


My girl Nicole knows her brownies, and when she posted her recipe for her favorite S’mores Brownies, I almost ended my friendship with her because she didn’t share any with me knew I had to make my own version!

Okay, so don’t go look at her blog, because hers are sooooo much prettier. We all know that presentation is not my forte, but they were delicious, so you know…

Honestly, with gooey, browned marshmallows, chocolate and graham cracker, how could that be bad???

These had everything I love about s’mores combined with everything I love about brownies. I had to send them all home with Jason, so I wouldn’t devour them in one sitting!

No, I don’t think it’s weird to add more chocolate to a brownie. I think you’re weird if you don’t always enjoy the idea of more chocolate.

Original Recipe:

via Nicole @ Foodie Misadventures

My swaps:
  • Nonfat vanilla yogurt for butter (-fat, -saturated fat, -calories, -cholesterol)
  • Turbinado/Splenda combo for sugar (-sugar, -calories)
  • Egg substitute for whole eggs (-fat, -calories, -cholesterol)
  • White whole wheat flour for all purpose (+fiber, +protein)
  • Whole wheat graham crackers for regular (+fiber, +protein)
  • Natural dark chocolate for Hershey’s bars (-sugar)


Skinnified S’mores Brownies

yield 16 brownies

  • 3/4 cup nonfat vanilla yogurt
  • 1 cup turbinado sugar
  • 1/2 cup Splenda
  • 3/4 cup egg substitute
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup white whole wheat flour
  • 1/2 tsp baking powder
  • dash salt
  • 6 whole wheat graham cracker squares + crumbs for sprinkling
  • 1/2 cup all natural dark chocolate chips
  • 5 oz marshmallows (regular or mini)
  1. Preheat oven to 350 F°. Grease an 8 inch square pan.
  2. In a large bowl, beat together yogurt, vanilla, egg substitute, Splenda, and sugar until thoroughly combined. Mix in cocoa powder, flour, baking powder and salt until well blended.
  3. Pour half of the batter into the prepared pan. Layer graham crackers side by side over the top of the brownie batter until completely covered. Next pour chocolate chocolate chips evenly over the graham crackers. Then lay the marshmallows out over the chocolate. Pour remaining batter evenly over the marshmallows, spreading with a spatula if necessary.
  4. Bake at 350 for 35-40 minutes. Let cool completely before slicing and serving.

White Chocolate Peanut Butter S’mores Sandwich Cookies


So the other day, Steve surprised me by picking me up fro yo. Yes, he’s awesome, but that is beside the point. The point is, he topped my fro yo with peanut butter and marshmallow sauce, and it was freaking delicious. As I was eating it, I couldn’t help, but think of what a perfect combination those flavors were.

I started coming up with all sorts of desserts that I could combine those flavors in.

My incredible friend Stacey has this really important weekend coming up. She has a very special birthday, she is running her first half marathon, and she has some other big life accomplishments going on. It’s pretty amazing, you should head over to her blog and congratulate her! As my congratulations, I made her these cookies, obviously. She loves white chocolate, so that was the final piece in these delicious treats.

Ummm, yeah. Marshmallow, peanut butter and white chocolate is actually the perfect combination. Oh, and graham cracker cookie. Yes.Please.


Happy Weekend Of Amazingness, Stace!! I’m proud of you, and I’m sure these cookies will be your perfect pre-race fuel!

White Chocolate Peanut Butter S’more Sandwich Cookies

yield 14 sandwich cookies

For the cookies:

  • 6 tbs fat free cream cheese, softened
  • 6 tbs honey apple butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup Splenda
  • 1/4 cup egg substitute
  • 2 tsp vanilla extract
  • 1 1/4 cups white whole wheat flour
  • 1 sleeve whole wheat graham crackers, finely crushed
  • dash salt
  • 1/2 tsp baking soda

For the filling:

  • 1 cup all natural white chocolate chips
  • 1 tsp vanilla
  • 1/3 cup marshmallow fluff
  • 1-2 tbs unsweetened almond milk’
  • approx 1/3 cup peanut butter (I suggest PB & Co White Chocolate Wonderful)


  1. Preheat oven to 375. Line a large baking sheet with parchment paper.
  2. Beat cream cheese and apple butter together in a large bowl. Add brown sugar and Splenda, and beat until fluffy.
  3. Beat in vanilla, egg substitute, and baking soda.
  4. Add flour and graham cracker crumbs and beat until just combined.
  5. Use a cookie scoop (or your hands) to drop dough in about tablespoon amounts.  Flatten dough out with a sprayed piece of parchment paper, until approx 1/4″ thick.
  6. Bake 8-10 minutes until just set, then remove and let stand 5-10 minutes to finish baking themselves, before transferring to a wire rack to cool completely.
  7. While cookies cool, melt white chocolate chips in a medium bowl in the microwave at 30 seconds increments, stirring after each, until melted. Stir in vanilla and marshmallow fluff. Add 1-2 tbs almond milk until slightly thinned and creamy.
  8. Spread white chocolate marshmallow sauce evenly over  the flat side of half of your cookies. Spread the other half with 1 tsp peanut butter. Sandwich together, and serve.

Peanut Butter Pumpkin S’mores Cups


A few days ago, Kathleen posted a link to this recipe, and I just stared at it in awe. Ummm, yum. Yes please. I immediately mentally added it to my holiday baking list. I followed the concept with plans to only slightly modify, but ended up adding peanut butter at the very end, because what isn’t better with peanut butter? I was so excited when I tasted it that not only was the pumpkin butter a healthier replacement for actual butter, but the pb/chocolaye/pumpkin combo was so delicious!

Peanut Butter Pumpkin S’mores Cups

yield 24

  • 7  whole wheat graham crackers, finely crushed
  • 3 1/2 tbs pumpkin butter
  • 1/4 cup grain sweetened chocolate chips
  • 1 tbs peanut butter
  • dash vanilla
  • 12 large marshmallows, halved


  1. Preheat oven to 350. Combine crushed graham crackers and pumpkin butter. I just used my hands. Messy is fun 😉
  2. Line 24 mini muffin cups and spray liners.
  3. Drop 1 tsp of graham cracker mixture into each liner and press in with fingers to form cup base.
  4. Bake crust for 4-5 minutes until set. Place a marshmallow half in each cup, cut side down.
  5. Place back in oven for 2-3 minutes.
  6. Let stand for 5 minutes, then remove liners and transfer to cooling rack.
  7. Meanwhile, place chocolate chips and peanut butter in a microwave safe bowl and microwave in spurts of 30 seconds, stirring after each until melted. Add dash of vanilla.
  8. Drop approx 1-2 tsp chocolate/peanut butter mixture on each marshmallow, and cool completely.