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Home » Recipes » Cookies + Bars

Pumpkin Marshmallow Cake Sandwiches

Nov 29, 2021 · Leave a Comment

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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.
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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
  

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
Tried this recipe?Let us know how it was!

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