Just when you thought you’d heard of all the pumpkin spice desserts out there, let us introduce you to this Pumpkin S’mores Sheet Cake. Anything baked in a sheet pan is already party-ready, but top it with silky ganache and fluffy, marshmallow-like frosting and it’s definitely a celebration. Dotted with chocolate chips and punctuated with show-stopping toasted meringue, this recipe is sure to impress this fall.

Pumpkin S’mores Sheet Cake

Bake Time: 28 minutes
Total Time: 90 minutes
Servings: 12 to 16

Ingredients:

Cake
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp pumpkin spice
½ tsp salt
3 large eggs
1 cup granulated sugar
2/3 cups brown sugar
14 Tbsp unsalted butter, melted and cooled
15 ounces pumpkin puree
1 cup chocolate chips

Chocolate Ganache Frosting
6 ounce bittersweet chocolate chips
1 Tbsp unsalted butter
3 ounces heavy cream

Marshmallow Meringue Frosting
3 large eggs whites
1 cup granulated sugar
2 tsp vanilla extract

Directions:

Cake
1. Preheat the oven to 350°F. Line a 9-by-13-inch cake pan with parchment paper and set aside.
2. Sift together the flour, baking powder, baking soda, cinnamon, ginger, pumpkin spice and salt. Set aside.
3. Using a stand or hand mixer, mix the eggs, granulated sugar and brown sugar together on medium speed for 3 minutes, or until pale in colour. Mixing on low speed, add the eggs, one at a time. Stop the mixer and scrape down the bottom of the bowl.
4. With the mixer on low speed, add in half of the flour mixture. Stream in the melted butter and mix until combined. Add in the remaining flour and mix until just barely incorporated. Add in the pumpkin and mix until combined. Stop the mixer and fold in the chocolate chips.

5. Tip the mixture into the prepared pan and spread evenly with a spatula or the back of a spoon. Bake for 28 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
6. Allow the cake to cool completely before spreading the top with the Chocolate Ganache Frosting. Allow the ganache to set (at room temperature or in the refrigerator) before topping with the Marshmallow Meringue Frosting. Use an offset spatula or the back of a spoon to make swirls and peaks with the meringue. Gently toast the meringue with a culinary torch.

Chocolate Ganache Frosting
1. Place the chocolate chips and butter in a heat-safe bowl.
2.
Heat the cream in a small saucepan over medium-high heat until it just begins to simmer. 

3. Pour the hot cream over the chocolate and butter. Let stand for 30 to 60 seconds, then whisk until smooth.
4. Allow ganache to thicken before using (at least 30 minutes at room temperature, or 20 minutes in the refrigerator, stirring every 5 to 10 minutes).

Marshmallow Meringue Frosting
1. Place the egg whites and sugar in the bowl of a stand mixer.  Stir to gently combine. Fill a saucepan with a few inches of water and bring to a simmer. Place the mixer bowl on top to create a double-boiler.  Stirring intermittently, heat the egg mixture until it is 160°f on a candy thermometer.

2. Once the egg whites are hot, carefully move the bowl back to the stand mixer. Whip on high speed with the whisk attachment until the meringue holds medium-stiff peaks, about 8 to 10 minutes. Add the vanilla extract and mix to combine.
3. Spread the meringue on top of the ganache, being careful not to disturb or mix in the chocolate layer underneath. Lightly toast the meringue with a culinary torch.

We’ve got plenty more pumpkin-spiced desserts to make you drool. Start with these 40 perfect pumpkin treats, before exploring these healthy (and genius) recipe hacks using a can of pumpkin and 20 pumpkin pie recipes (if the classic fall dessert is your thing).