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These Homemade Pumpkin Spice Marshmallows are such a fun and shareable Fall treat! Food is the way to our hearts, so hoping to pass some of these around this fall to friends and family too. They are fluffy and sweet and pretty much the best thing ever in a cup of hot coffee shared around family!
How to make homemade pumpkin spice marshmallows:
The first step is to let the gelatin “bloom” in some cold water while you prep the rest of the marshmallow mixture. Don’t worry about the lumps. Those will dissolve once you add in the hot sugar mixture.
While the gelatin sits, you’ll prep the rest of the mixture. This sugar mixture is where the Karo Syrup shines!
Why use corn syrup to make marshmallows:
The Karo Syrup is what gives the marshmallows the right fluffy texture and actually makes the sugar cooking process MUCH easier and consistent — it’s a really versatile ingredient that perfects anything from delicious marshmallows, fudges, caramels, and pies to sticky cinnamon rolls, sauces and glazes. It helps prevent the sugar from crystalizing in the pot. Karo Syrup also gives you a bit more leniency with the temperature and stirring issues that you wouldn’t have otherwise. It’s something “sciency” and technical that I don’t fully understand but it works wonderfully!
Can you make marshmallows without a candy thermometer?
Yes! I like to use a candy thermometer to boil the Karo Syrup, sugar, and water to 240 degrees BUT if you don’t have a candy thermometer, just follow this trick: once the whole surface of the mixture is bubbling hard (like pictured below), set a timer for 90 seconds, then remove from the heat. This should give you the right temperature.
After preparing the sugar mixture, you can slowly pour it into the gelatin. Whether you make this in a stand mixer or with a hand mixer, you’ll want to do this with the mixer on the lowest speed. The sugar mixture is VERY hot and sticky and you don’t want any splatters. After incorporated, you can bring the mixer up to high speed for about 10 minutes until it looks white, glossy, and thick.
Then you’re going to add in the flavorings. These are pumpkin spice flavored but you can add in almost any extract you want! I make a little mixture of the pumpkin puree, vanilla, and spices then add that into the mixture. Whip a little longer just until everything is incorporated.
After the pumpkin spice is incorporated, you’ll pour the marshmallow mixture into the prepared pan. I line the pan with foil and also spray it non-stick spray to make sure the marshmallows slide out easily.
The last step is making the powdered sugar/corn starch mixture. This ensures that the marshmallows don’t stick to each other. I like to sprinkle just a little on top and cover the pan with plastic wrap. You’re going to want to save the majority of this mixture to use after the marshmallows have set.
Ok now here’s really the only hard part about making homemade marshmallows…you have to let them set for at least 6 hours. Now, this doesn’t mean you can’t lick the bowl, spatula, and beaters before they set! But the actual marshmallows will take some time. Don’t worry, they’re worth it!
After setting, spray a sharp knife with non-stick spray and cut them into your desired shape. You can even use cookie cutters to make fun shapes!
Make sure you powder each cut side with the sugar/corn starch mixture to prevent them from sticking to each other.
After cutting and powdering, you can store the marshmallows in an airtight container for up to 1 week. I like to plop a marshmallow in my coffee for an afternoon treat! My kids Coco and Ash and I also decided to take a walk and deliver a few to neighbors! They make a great sharable treat!
Homemade Pumpkin Spice Marshmallows
- non-stick cooking spray
- aluminum foil or parchment paper
- candy thermometer (not necessary but helpful)
- 8x8 or 9x9 pan
- 1/2 cup ice water (to dissolve the gelatin)
- 3 packets unflavored gelatin
- 3/4 cup Karo light corn syrup
- 1/4 cup water (for the sugar mixture)
- 2 cups white sugar
- 1/4 cup pumpkin puree
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup corn starch
- 2 tablespoons powdered sugar
- Fully cover the inside of an 8x8 or 9x9 pan with aluminum foil or parchment paper. Spray with non-stick spray to coat.
- In the bowl of a stand mixer or a large bowl (if you're using a hand mixer) add in the ice water and sprinkle in the gelatin. Stir just a few times to incorporate the powder into the water. (Don't worry about lumps...they'll dissolve later)
- Add the Karo light corn syrup, sugar, and water to a sauce pan and heat over medium heat. Stir just until the sugar is fully incorporated then stop stirring all together.
- If you're using a thermometer: heat the mixture until it reaches 240° then remove it from the heat. If you do NOT have a thermometer: watch closely and once the entire surface of the mixture is bubbling (see photo above) set a timer for 90 seconds, then remove from the heat.
- Turn your mixer on low and VERY carefully and slowly, pour the hot sugar mixture into the gelatin mixture. Once everything is added, you can then mix on medium-high for 12 minutes. It will turn white and become glossy and thick.
- Mix together the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Add this to the marshmallow mixture after the 12 minutes. Beat for just a few more rotations until it's fully incorporated.
- Pour the marshmallow mixture into the prepared pan.
- Mix together the dusting powder and sprinkle just a thin coating on top of the mixture in the pan. Set aside the majority of the mixture for later.
- Allow the marshmallows to set over-night or at least 8 hours.
- After the marshmallows have set, lay out a piece of parchment or foil and sprinkle with more dusting powder.
- Slice the marshmallows with a sharp knife sprayed with non-stick spray then coat all the edges in the powder.
- Store the marshmallows in an airtight container for 3-4 days (If they last that long!)