You know when you make something so good you cannot wait for everyone to try it? Well that’s how I feel about these Pumpkin Spice Marshmallows. The best part is that this was my first time making marshmallows. Not bad, huh? I don’t know why but hot melted sugar whipped into a frenzy always sounded a bit dangerous. But now that I know how easy it is, I will be sure to make more.

These marshmallows are packed with Spiced Pumpkin flavor. Drop them in hot coffee, mix with ice cream or pop one in your mouth and the holidays are here! Here is how to make them:

Pumpkin Spice Marshmallows
 

makes 20 1″ marshmallows
Ingredients
  • 3¼oz. packages of unflavored gelatin
  • ½ cup cold water
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • ½ cup water
  • ¼ teaspoon kosher salt
  • ⅓ cup pumpkin puree
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves
  • ⅛ tsp nutmeg
  • for dusting sugar:
  • 1 cup confectioners’ sugar
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves
  • ⅛ tsp nutmeg

Instructions
  1. In the bowl on an electric mix, whisk together 3 packets of gelatin with ½ cup of water until combined. In a small bowl, mix together pumpkin puree with spices and set aside. Line an 8×8 dish with plastic wrap and coat with nonstick spray, set aside.
  2. Place sugar, corn syrup and water in a medium saucepan. Heat on medium until the syrup reaches 250 degrees (hard ball stage). Turn the mixer on slow to break down the gelatin. Increase to medium and pour in the hot syrup slowly. Add salt. Increase to high speed and mix for 8 minutes. You know the mixture is ready when it is bright white and looks like royal icing.
  3. Pour ⅔ of the mixture into the lined dish. Return the bowl to the mixer and add in the spiced pumpkin puree. Mix to combine. Pour pumpkin mixture on top of the plain marshmallow base. Spread the mixture even with an offset spatula. Then slowly stir the 2 layer together to create swirls. Let set at room temperature for 8 hours or overnight.
  4. When ready to un-mold, mix confectioner’s sugar and spices and use to dust your work surface. Un-mold the marshmallow “plaque” onto the sugar. Dust more sugar on top. Using a sharp knife, cut into strips and then cubes.

In the bowl on an electric mix, whisk together 3 packets of gelatin with 1/2 cup of water until combined:

In a small bowl, mix together pumpkin puree with spices and set aside:

Line an 8×8 dish with plastic wrap and coat with nonstick spray, set aside:

Now for the fun part: place sugar, corn syrup and water in a medium saucepan. Heat on medium until the syrup reaches 250 degrees (hard ball stage):

Turn the mixer on slow to break down the gelatin. Increase to medium and pour in the hot syrup slowly:

Add salt. Increase to high speed and mix for 8 minutes. You know the mixture is ready when it is bright white and looks like royal icing:

Pour 2/3 of the mixture into the lined dish:

Return the bowl to the mixer and add in the spiced pumpkin puree:

Mix to combine. Pour pumpkin mixture on top of the plain marshmallow base. Spread the mixture even with an offset spatula. Then slowly stir the 2 layer together to create swirls:

Let set at room temperature for 8 hours or overnight.
When ready to un-mold, mix confectioner’s sugar and spices:

Use to dust your work surface:

Un-mold the marshmallow “plaque” onto the sugar. Dust more sugar on top:

I wanted my marshmallows to be even all around so I cut off and discarded the edges:

Cut into strips and then cubes:

That’s it! Store in an airtight container and enjoy!