Make this pumpkin marshmallow sheet cake for the perfect fall dessert. A moist pumpkin cake is topped with fluffy marshmallow frosting.
tops the list. Truthfully, it’s not the graham crackers or melting chocolate squares that I love – it’s the toasted marshmallows.I have always enjoyed the texture and flavor of the charred outside as it mingles with the smooth, gooey inside. I decided to give my beloved s’mores an autumnal twist with this pumpkin sheet cake. Fall’s most popular flavor meets toasted marshmallows in this crowd-friendly dessert.
It is flavored with pumpkin pie spice, which is a mixture of autumn’s best warming spices such as cinnamon, ginger, nutmeg, allspice and cloves. I like to bake it in a rectangular baking sheet, but you can also use a half sheet pan if you’d rather–just reduce the baking time by about 15 minutes. A quick marshmallow frosting is piled on top of the cake before serving. All it needs is a quick turn under the broiler to take this simple cake up a notch.
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