These are like a cupcake, except way better! Pumpkin and marshmallows are a wonderful pair, surprisingly! And, this flavor combo is perfect for Fall and Winter treats. Bring these to any Thanksgiving table, and you'll be the favorite guest.

Ingredients

• Canned Pumpkin
• Marshmallow Fluff
• Gluten-free Flour
• Egg
• Unsalted Butter
• Brown Sugar
• Vanilla Extract
• Salt
• Baking Soda
• Baking powder

Recipe Notes

• The batter is going to be doughy. Don't expect the batter to be liquid like regular cake batter.
• The trick is to roll 1 tablespoon of the dough in your hands and drop it on a parchment-lined baking sheet. 
• If the cakes aren't perfectly round after baking, take the rim of a glass and gently surround each cake, and swirl. This will fix that!

Pumpkin Marshmallow Cake Sandwiches

These are like a cupcake, except way better! Pumpkin and marshmallows are a wonderful pair, surprisingly! And, this flavor combo is perfect for Fall and Winter treats. Bring these to any Thanksgiving table, and you'll be the favorite guest.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Ingredients

  

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For the Cakes:

• 1½ cups gluten-free flour blend
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• ¼ teaspoon nutmeg optional
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• ½ cup 1 stick unsalted butter, melted
• 1 large egg
• 1 cup canned pumpkin puree
• ¼ cup milk
• 1 teaspoon vanilla extract

For Assembly:

• 2 cups marshmallow fluff
• Powdered sugar for dusting

Instructions

 

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In large bowl, whisk egg until beaten. Add melted butter, pumpkin, milk, and vanilla. Mix until smooth.
• Add both sugars to wet ingredients and mix until combined.
• Gradually fold dry ingredients into wet ingredients until just combined. Don't overmix.
• Using cookie scoop or spoon, drop rounded tablespoons of batter onto prepared baking sheets, spacing 2 inches apart (they will spread).
• Bake 10-12 minutes until cakes spring back when lightly touched and edges are set.
• Cool on baking sheet 5 minutes, then transfer to wire rack. Cool completely.
• To assemble: Turn half the cakes upside down (flat side up). Spread about 2 tablespoons marshmallow fluff on each. Top with remaining cakes, flat side down, pressing gently.
• Dust with powdered sugar before serving.

Notes

Cakes can be made 2 days ahead and stored airtight
Assemble just before serving as marshmallow fluff can make them soggy
For neater sandwiches, pipe the marshmallow fluff using a pastry bag
Store assembled sandwiches in single layer, covered, up to 1 day

Keyword cake, cake sandwich, marshmallow, marshmallow dessert, pumpkin cake, pumpkin dessert

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