Tag: Marshmallow Fluff

Halloween Cake [Pumpkin-Marshmallow-Chocolate]

I know this cake isn’t nearly as “elegant” as the previous one I posted, but I promise you it’s just as good. Three layers of dense, spiced pumpkin cake filled with fluffy homemade marshmallow cream (!) and chocolate frosting. Perfect for Halloween and all other occasions.


Ingredients: Pumpkin CakeĀ (adapted from here)

1 (15-0unce) can pumpkin puree

4 large eggs

1 cup vegetable oil

2/3 cup water

1/2 teaspoon vanilla extract

3 cups granulated sugar

3 and 1/2 cup all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon apple pie spice

1/4 teaspoon ginger

Homemade Marshmallow Fluff

Two Batches of this Chocolate Frosting

Recipe: Pumpkin Cake

Preheat oven to 350F.

Grease and flour three 8-inch round cake pans.

In a large bowl, combine first 6 ingredients.

In a separate bowl, whisk together the next 6 ingredients.

Pour the dry mixture into the wet batter and mix until barely combined.

Pour evenly into prepared pans. Bake about 40 minutes, or until a toothpick comes out clean.

Let cool on wire rack.



Fluffernutter Sandwich Cookies

It’s a fluffernutter sandwich! Marshmallow frosting sandwiched between two peanut butter cookies. Delicious and fun.


Ingredients: Cookie

1/2 cup (1 stick) unsalted butter, melted

3/4 cup peanut butter

1 large egg andĀ 1 large egg yolk, room temperature

1 teaspoon vanilla

3/4 cup granulated sugar

3/4 cup plus 2 tablespoons brown sugar

1 and 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Marshmallow Fluff Filling (From

1/2 cup butter (1 stick), softened

1 cup confectioners sugar

2 cups marshmallow fluff (about one 7 and 1/2 ounce jar

1 tsp vanilla

Recipe: Cookies (makes about 26 cookies or 13 sandwiches)

Preheat oven to 325F

Cream peanut butter and butter until smooth and creamy, about two minutes. Add the egg, egg yolk, and vanilla. Mix until combined.

Combine flour, baking soda, baking powder, and salt in a medium bowl. Add the dry mixture to the wet mixture in two groups. Make sure to scrap down the sides of the bowl. The dough will be crumbly.

Grease two pans. Roll about a spoonful of dough and put it on the pan. Do not press down with a fork, you will do that later. Put in oven. About 5-8 minutes in open the oven and softly press down the cookies with a fork. (They will be vaguely egg shaped) They are done in 11-15 minutes. Cool for 10 minutes then remove from pans to finish cooling.

Marshmallow Fluff Filling (you can use plain marshmallow fluff- that would taste good too)

Cream all the ingredients in a bowl on high. Very easy and simple. Sandwich about 1 and 1/2 teaspoons on every other cookie.