Recipe: Pumpkin Marshmallow Sheet Cake

One more pumpkin recipe before Thanksgiving is over and I pack up my cans of pumpkin and push my pumpkin pie spice to the back of my spice drawer. This year we're celebrating Thanksgiving with both families, which means 2x the mashed potatoes, 2x the sweet potatoes, and 2x the pumpkin pie. Basically 2x all of my favorite things, plus time to relax and be with family, and I'm hyped about it.

I know Thanksgiving is usually a pie holiday, but this cake is simple and feeds a crowd. Plus gives you are the pumpkin spice-ness that's important for the holidays. Let's get to it. 

Pumpkin Marshmallow Sheet Cake

Yields 15-20 pieces

3/4 cup unsalted butter, room temperature
1 1/2 cup sugar
3 large eggs, room temperature
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup buttermilk
1 teaspoon vanilla extract
about 70 large marshmallows (almost 2 bags)

Preheat oven to 350 degrees and prepare a 13x9" baking pan with butter. Line the bottom of the pan with parchment paper and then butter on top.

In the bowl of an electric mixer, beat together butter and sugar until fluffy and pale yellow, at least 5 minutes. Add in eggs, one at a time, until combined. Add in pumpkin and mix. 

In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice to combine and break up any clumps. Add dry ingredients to the butter and eggs in three parts, alternating between the buttermilk and vanilla. Mix until just combined. Do not over mix. Pour batter into the prepared baking pan and even out with a rubber spatula. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool.

Preheat oven to 400 degrees and place your marshmallows on top of the cooled cake. Place in the oven for 5-10 minutes, or until the marshmallows have melted into any gaps in the topping and the tops are lightly browned. Serve immediately while the top is still warm.