Campfire Pumpkin Squares

Preheat your oven to 350 degrees Fahrenheit.
Line a 9-inch square pan with parchment paper. This is the best and easiest method for removing and cutting the bars. You can also spray your pan with cooking spray.
In a large bowl, whisk together the melted butter, sugar and vanilla until blended. Add the egg yolk, honey, and blotted pumpkin puree and whisk until smoothly combined.
In a separate mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt.
Add the flour mixture to the wet mixture and stir gently until just combined and no streaks of flour remain.
Add dark chocolate chunks or chips to the dough, and fold in until evenly distributed.
Press ¾ of the dough into an even layer in the bottom of your lined baking pan.
Place the marshmallows cut-side down over the dough evenly. Placing them cut-side down will help them stick. The marshmallows should cover most of the surface.
Sprinkle the chopped Hershey bars and roughly crushed Oreos evenly over the top of the marshmallows.
Add the remaining ¼ of the pumpkin mixture over top by breaking into clumps and gently smooshing down, leaving some open spaces throughout for the marshmallows to peek through.
Bake in preheated oven for 26-30 minutes, until lightly browned.
Remove from oven and place onto a wire rack to cool completely before slicing. Only slice into a cooled cake! A lot of the chewy texture develops as the bars cool.