Fall means all things pumpkin, and I always have some homemade pumpkin purée on hand, either frozen in small containers or freshly made from roasted pumpkin. The only challenge every year is finding new, fun ways to use it up!
A few weeks ago, I had a slice of marshmallow cake at a café, and it was so soft and fluffy that I couldn’t stop thinking about it. That’s when it hit me – what if I made a pumpkin version of it?
Now, I have to admit that I was afraid the dessert would be too much of a hassle to make, but this pumpkin marshmallow cake was actually so easy to put together and came out absolutely delicious.
Full of cozy fall flavors, a creamy pumpkin cheesecake filling, and a buttery cookie crust, it’s probably going to be our family’s Thanksgiving dessert this year!
What You’ll Need
Although this marshmallow cake looks totally fancy and pâtisserie-worthy, it’s made with only 8 simple ingredients:
- Oat cookies and butter – These form the base of the cake and turn into a deliciously crumbly foundation. You can swap the oat cookies for gingersnaps if you prefer.
- Marshmallows – These are the secret ingredient that gives the cake its fluffy, light texture. Use whatever brand and color you want.
- Pumpkin purée – I make all my desserts with homemade pumpkin purée, but canned purée will work here as well.
- Cream cheese and vanilla – These will form your cheesecake filling that will make things creamy and balance the sweetness of the marshmallows.
- Cinnamon and pumpkin spice
- Extra marshmallows for topping
How to Make This Pumpkin Marshmallow Cake
Start by preparing the cookie crust.
Melt the butter in a microwave or in a small pot on the stove, and crush the oat cookies (either by hand or in a food processor) into fine crumbs. Place them in a bowl and mix with melted butter until everything becomes well combined.
Line a 9-inch baking tray with parchment paper and press the mixture into the cake pan, forming an even base with your fingers.
Next, it’s time to melt the marshmallows. If you’re using large ones, cut them into smaller pieces so they melt faster (I cut mine into four). You can melt the marshmallows in the microwave, but I prefer the water bath method.
Here’s how it works:
Fill a large pot with two or three inches of water and set a slightly larger heatproof bowl on top so that it sits on the rim without touching the water directly.
Bring the water to a simmer and add your marshmallows to the bowl. Keep the water simmering but not boiling. Melt the marshmallows for about 15-20 minutes until they have completely melted, covering the bowl with a lid to speed up the process, and stirring occasionally until smooth.
While the marshmallows are melting, mix together the cream cheese (softened to room temperature), pumpkin purée, spices, and vanilla extract in a separate bowl.
Once the marshmallows are completely melted, carefully remove the bowl from the pot (use oven mitts – it’s hot!) and place it on a heat-proof surface. Quickly whisk in the pumpkin cream cheese mixture while the marshmallows are still warm so they don’t start to harden.
Pour the mixture over the cookie crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight if possible, until it’s fully set.
When it’s time to serve, decorate the top with whole marshmallows. I love how the colorful mini ones look on this cake, but you can go with any color and size you like.
Why You’ll Love This Recipe
- It’s a relatively quick no-bake recipe. Melting the marshmallows takes the longest, but the whole thing comes together in just under 40 minutes, and all you need to do before serving is place some extra marshmallows on top!
- Creates a beautiful texture. I absolutely love the light and fluffy texture of this pumpkin cheesecake. You wouldn’t believe it’s made with sugary marshmallows if you didn’t know it.
- Full of delicious fall flavors. Pumpkin puree, cinnamon, pumpkin spice, vanilla and a buttery cookie crust bring a ton of cozy autumn flavors that are a classic combo.
- It’s perfect for holidays. The marshmallow cake comes out absolutely gorgeous, making it a show-stopping dessert for Thanksgiving or fall parties.
Tips for Success
- Make sure your cream cheese is at room temperature before making the filling, as it will make it easier to blend everything into a smooth mixture.
- If the marshmallows start to harden after you remove them from the heat, warm them gently over the water bath again before mixing.
- You can use gingersnap cookies or graham crackers instead of oat cookies for a slightly different base flavor. If you decide to go with graham crackers, add a couple of tablespoons of sugar to make the base sweeter.
- Decorate right before serving for the prettiest presentation, using marshmallows in any color, shape, or size you like.
📌 Pumpkin Marshmallow Cake (Recipe Card)
Ingredients (8–12 slices)
For the base:
- 1 3/4 cups crushed oat cookies (6 oz)
- 5 tablespoons unsalted butter, melted (2.5 oz)
For the filling:
- 3 cups mini marshmallows (6 oz)
- 1/2 cup pumpkin purée
- 3/4 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
- 14 oz cream cheese, softened
- 1 teaspoon vanilla extract
For the topping:
- Whole or mini marshmallows
Instructions
- Melt butter and crush your oat cookies into fine crumbs using a food processor or by hand.
- Mix the melted butter and cookie crumbs together in a bowl until evenly combined.
- Line a 9-inch cake pan with parchment paper and press the butter-mixed crumbs into the pan to form an even layer.
- To melt the marshmallows, cut them into smaller pieces if needed and melt in a microwave or using a double boiler.
- I chose the double boiler method and it works like this: set a large heatproof bowl over a slightly smaller pot that is filled with 2–3 inches of water (make sure the bowl doesn’t touch the water directly).
- Bring the water to a simmer but don’t let it boil. Add marshmallows to your bowl, cover, and stir occasionally until they have completely melted (about 15–20 minutes).
- While the marshmallows are melting, make the filling: in a separate bowl, combine softened cream cheese, pumpkin purée, spices, and vanilla extract, whisking until smooth.
- Once marshmallows are melted, remove them from the heat (be careful not to burn yourself!) and place the hot bowl on a heat-proof surface.
- Quickly whisk in the pumpkin cream cheese mixture while the marshmallows are still warm.
- Pour the filling over the cookie crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight until set.
- Top with whole or mini marshmallows just before serving.