Butter and flour both sides of the pumpkin baking pan. Set aside. Pre-heat oven to 350. In a stand mixer, add brown and white sugars and oil. Mix. Add eggs, pumpkin and vanilla. Mix again. Add dry ingredients. Mix. Add in buttermilk and incorporate into the batter. Divide batter between both sides of the pans. Bake for 50-60 minutes or until browned and the center does not look wet. Cool on a wire rack. Slice the domes off the cakes so that the bottoms are flat. Spread the 1/2 cup vanilla frosting on one side and top with the other half of the cake to make the pumpkin shape. Mix ingredients for glaze. If it is too thin, add a bit more powdered sugar. Pour on top of the cake using a tablespoon.Add marshmallows and water to a microwave safe bowl. Microwave for about 30-40 seconds. Remove and mix with a spoon until marshmallows are melted. Add powdered sugar and mix again. Use the shortening to grease your hands. Knead the fondant on a cutting board. Add more powdered sugar if it’s too sticky. Separate the fondant in half. Add green food coloring to both. Set aside one. Add a little brown and red coloring to the other half until you get a color that looks like a stem. Shape the stem into a cylinder. And add it to the top of the pumpkin. Roll out the other half of fondant that is green. Use a leaf cookie cutter or plunger to cut out a leaf. Add it next to the stem.
