The perfect addition to that fall cup of cocoa or for a fall charcuterie board, these Pumpkin Spice Marshmallows are so delicious and so festive!
If you love pumpkin, make sure you check out all of my pumpkin recipes!
Homemade Pumpkin Spice Marshmallows
Let me tell you – if you have never had a homemade marshmallow, you are really missing out. And if you think they are too hard for you to make, you are completely mistaken. A stand mixer comes in mighty handy, but you could probably get by with a hand mixer. (But forget it if you want to do these completely by hand – unless you are super buff and want to whisk forever!) But besides that bit of kitchen equipment, these are really one of the easiest things you can make!
These marshmallows are perfect on their own, but I tried a few out in a cup of hot cocoa yesterday – oh my goodness. PURE HEAVEN! It was just cheap cocoa, but this was seriously the best mug of cocoa I have ever had. The spices and the pumpkin flavor from the marshmallows melted into the chocolate and made a blissful cup of deliciousness. This is definitely going to be a regular thing around my house now!!
Tips and Tricks
- The marshmallows will take some time to set up, so make sure you are planning for that extra time. I like to let them sit overnight before cutting into pieces.
- Store the marshmallows in an airtight container up to a week, or you can freeze the for up to a month. They are best when they are fresh, though.
- They can be eaten as they are, but they are divine in a cup of hot chocolate! Or make some fall themed s’mores!
More Pumpkin Favorites
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Oatmeal Pumpkin Chocolate Chip Cookies
Pumpkin Roll
Pumpkin Pie Bars
Pumpkin Cheesecake with Caramel Sauce
Pumpkin Spice Marshmallows
Ingredients
- 3 1/4 oz each envelopes unflavored gelatin
- 1/2 cup cold water
- 2 cups sugar
- 2/3 cup corn syrup
- 1/4 cup water
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- About 1/2 sleeve graham crackers
Instructions
- Line a 9x13-inch baking dish with plastic wrap and spray it uniformly with nonstick cooking spray. Set aside.
- Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.
- Meanwhile, combine the sugar, corn syrup, and 1/4 cup water in a saucepan over medium-high heat. Bring the mixture to a boil. Once it has started boiling, do not stir. Bring the mixture to 250ºF. (If you don’t have a thermometer, you will know it is at the right temperature when a small amount of the syrup dropped into a glass of cold water forms into a rigid ball.)
- In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg, and allspice. Mix well.
- Place the mixing bowl on a stand mixer fitted with the wire whip attachment. Turn to low speed. Carefully pour the boiling sugar mixture down the side of the inside of the mixing bowl. Increase the speed to medium and add the salt.
- Let the mixture mix until it is shiny and white, about 10-12 minutes, scraping down the sides of the bowl with a rubber spatula occasionally.
- Remove the bowl and fold in the pumpkin mixture until combined. Return the bowl to the stand mixer and mix for 3 more minutes. You will know when the mixture is done when you dip a spatula into the mixture and it forms a continuous ribbon as it drips off the spatula into the bowl.
- Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.
- Place the graham crackers in a food processor and process until you have fine crumbs.
- Lay a piece of wax paper or parchment paper on a cutting board and spread half of the crumbs onto the paper. Put the other half of the crumbs in a small bowl.
- Turn the pan of marshmallows over onto the crumbs, then remove the plastic wrap. Cut the marshmallows into squares. Dip each of the marshmallows in the graham cracker crumbs until all sides are covered.
Eric from Eat Like No One Else says
Thanks for posting this recipe. I tried it myself last week and was very pleased with the results. The texture and flavor was right on.
Charity says
Mmmm.. so a few years ago I made mint marshmallows at christmas to go with the hot chocolate and rumplemintz, now I will have to make these for thanksgiving to top off hot butered rum or even a sweet potato casserole!
mrs.chiu says
I haven’t made this recipe yet, but it looks similar to one I made yesterday from “brush and spoon” blogspot…problem is pumpkin tasted raw and I don’t like that…anyone ever tried added the pumpkin and spices to the sugar/water/syrup mixture?
Deborah says
@mrs.chiu, I haven’t tried this recipe that way, but if you do try, you’ll have to let me know how it turns out!
caroline says
Wow, I've made regular marshmallows and chocolate ones, but pumpkin spice ones never occured to me! I've gotta try this!
Mrs. Carter says
This would fun for the family and I to make. We love baking!
Ronda says
Never made homemade marshmallows before but seems like the perfect time to try pumpkin marshmallows!
RoseMamie says
Those marshmallows looked just delicious!!
Barbie and Kyle says
I am excited to try your marshmallows. My kids will love them, I'm sure!
Jessie says
I've never made homemade marshmallows, but this would be a great recipe to try!
JaNae says
I love love love marshmellows and these sound divine because i'm slightly obsessed with pumpkin!!!
cinderellied says
I made some plain marshmallows last week and they were a big hit…I think I need to try these next!
Jennifer says
I'm planning on making these marshmallows this weekend!
Karen says
I love fall baking and the marshmallows look awesome!
Thanks,
Karen
Jocelyn says
Those look awesome! I really need to try making homemade marshmallows!!
Elizabeth says
Yum at the marshmallows! Pumpkin season is the best season!
Natalie says
I've been wanting to make marshmallows and these look AMAZING!