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Homemade Pumpkin Spice Marshmallows

Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Setting time 6 hours
Servings 36 marshmallows
Author Coco and Ash

Equipment

  • non-stick cooking spray
  • aluminum foil or parchment paper
  • candy thermometer (not necessary but helpful)
  • 8x8 or 9x9 pan

Ingredients

  • ½ cup ice water (to dissolve the gelatin)
  • 3 packets unflavored gelatin
  • ¾ cup Karo light corn syrup
  • ¼ cup water (for the sugar mixture)
  • 2 cups white sugar
  • ¼ cup pumpkin puree
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt

Dusting Powder

  • ½ cup corn starch
  • 2 tablespoons powdered sugar

Instructions

  • 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!)