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.
Ingredients
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
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
Tried this recipe?Let us know how it was!
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