Description
Indulge in these homemade pumpkin spice marshmallows, a truly pillowy and spiced confection perfect for fall. They’re surprisingly easy to make and taste infinitely better than store-bought.
Ingredients
- 1/2 cup cold water (for gelatin)
- 3 packets (1/4 oz each) unflavored gelatin powder
- 1/2 cup cold water (for sugar syrup)
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/4 teaspoon salt
- 1/4 cup 100% pure pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar (for dusting)
- 1/4 cup cornstarch (for dusting)
Instructions
- 1. Prepare Pan: Grease a 9×13-inch pan, line with parchment paper (grease paper too), and dust generously with a mixture of 1/2 cup powdered sugar and 1/4 cup cornstarch.
- 2. Bloom Gelatin: In a stand mixer bowl, combine gelatin and 1/2 cup cold water. Stir and let sit 5-10 minutes to bloom.
- 3. Cook Syrup: In a saucepan, combine granulated sugar, corn syrup, remaining 1/2 cup water, and salt. Cook over medium-high heat, stirring until sugar dissolves, then stop stirring. Insert a candy thermometer and cook until syrup reaches 240°F (115°C).
- 4. Whip Marshmallow: Immediately remove syrup from heat. With mixer on low, slowly pour hot syrup into bloomed gelatin. Increase speed to high and whip for 10-15 minutes until thick, glossy, and holds stiff peaks.
- 5. Add Flavor: Reduce speed to low. Add pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until just combined.
- 6. Pour and Set: Quickly scrape mixture into prepared pan, spread evenly, and lightly dust top with more powdered sugar/cornstarch. Let set at room temperature for 4-6 hours or overnight.
- 7. Cut and Coat: Lift marshmallow from pan. Lightly grease a knife or pizza cutter and cut into desired shapes. Dust all sides of cut marshmallows generously with remaining powdered sugar/cornstarch mixture.
- Prep Time: 20 mins
- Cook Time: 15 mins