These homemade Pumpkin Spice Marshmallows are soft, fluffy, and packed with warm fall spices. Made from scratch and coated in a sweet pumpkin spice powdered sugar mixture, they're the perfect fall treat to enjoy on their own or add to a cozy cup of hot chocolate.
These marshmallows are easier to make than you might think and taste so much better than store-bought! With their light, pillowy texture and delicious pumpkin spice flavor, they're a fun addition to your fall baking lineup and make a great homemade gift.
A FEW NOTES BEFORE WE GET STARTED
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Spray an 8x8 square baking pan with cooking spray, line it with parchment and then spray the parchment with cooking spray as well. Combine the cold water and gelatin in a small bowl. Stir together and let sit for 5 minutes.
After 5 minutes, transfer the gelatin mixture to a stand mixer bowl and add the first amount (116 grams) of light corn syrup on top of the gelatin mixture. Set aside.
Combine the sugar, water, second amount of light corn syrup (130 grams) to a saucepan. Whisk it together just until combined and then cook the mixture over medium low heat until it reaches 230°F on a candy thermometer without stirring it.
Add sugar mixture to the mixer bowl and immediately mix the ingredients with a whip attachment on medium high until it whips into fluffy white marshmallow. Add the spices while it mixes. You can start on speed 5 and work your way up to 8.
You’ll know it’s ready when you take the bowl and whip attachment out from the mixer, dip the attachment in the fluff and lift it up to get a ribbon that drips down from it, sits on top of the surface and then starts to blend back in.
Spray a spatula and offset spatula with cooking spray and work quickly to scoop the marshmallow into the prepared pan. Use the offset spatula to carefully smooth the marshmallow out until it is level. Cover the pan with plastic wrap and let it sit for at least an hour and a half at room temperature.
Once the marshmallow has set, dust a piece of parchment or baking mat with powdered sugar and cinnamon. Carefully flip the marshmallow out onto the covered mat. Dust the top of the marshmallow with more powdered sugar and cinnamon as well.
Spray both sides of your knife with baking spray. Cut the marshmallows into three columns and then four rows until you have a total of 12 even squares. You'll need to coat your knife a few times throughout the process. Coat the sides of each square in powdered sugar and cinnamon, dusting off any excess.
Marshmallows can be enjoyed by themselves, added to a cup of hot chocolate, and more! Enjoy!
PrintPumpkin Spice Marshmallows
These homemade Pumpkin Spice Marshmallows are soft, fluffy, and packed with warm fall spices. Made from scratch and coated in a sweet pumpkin spice powdered sugar mixture, they're the perfect fall treat to enjoy on their own or add to a cozy cup of hot chocolate.
- Prep Time: 2 hours
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
Ingredients
Pumpkin Spice Marshmallows
- 114 grams (½ cup) water, cold
- 25 grams (3 tbsp) powdered gelatin
- 130 grams (⅓ cup, 2 tsp) light corn syrup
- 354 grams (1 ¾ cups) granulated sugar
- 112 grams (½ cup) water, room temperature
- 116 grams (6 tbsp) light corn syrup
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- Powdered sugar and a dash of cinnamon for dusting
Instructions
Pumpkin Spice Marshmallows
- Spray an 8x8 square baking pan with cooking spray, line it with parchment and then spray the parchment with cooking spray as well.
- Combine the cold water and gelatin in a small bowl. Stir together and let sit for 5 minutes.
- After 5 minutes, transfer the gelatin mixture to a stand mixer bowl and add the first amount (116 grams) of light corn syrup on top of the gelatin mixture. Set aside.
- Combine the sugar, water, second amount of light corn syrup (130 grams) to a saucepan. Whisk it together just until combined and then cook the mixture over medium low heat until it reaches 230°F on a candy thermometer without stirring it.
- Add sugar mixture to the mixer bowl and immediately mix the ingredients with a whip attachment on medium high until it whips into fluffy white marshmallow. Add the spices while it mixes. You can start on speed 5 and work your way up to 8.
- You’ll know it’s ready when you take the bowl and whip attachment out from the mixer, dip the attachment in the fluff and lift it up to get a ribbon that drips down from it, sits on top of the surface and then starts to blend back in.
- Spray a spatula and offset spatula with cooking spray and work quickly to scoop the marshmallow into the prepared pan. Use the offset spatula to carefully smooth the marshmallow out until it is level.
- Cover the pan with plastic wrap and let it sit for at least an hour and a half at room temperature.
- Once the marshmallow has set, dust a piece of parchment or baking mat with powdered sugar and cinnamon. Carefully flip the marshmallow out onto the covered mat. Dust the top of the marshmallow with more powdered sugar and cinnamon as well.
- Spray both sides of your knife with baking spray. Cut the marshmallows into three columns and then four rows until you have a total of 12 even squares. You'll need to coat your knife a few times throughout the process.
- Coat the sides of each square in powdered sugar and cinnamon, dusting off any excess.
- Marshmallows can be enjoyed by themselves, added to a cup of hot chocolate, and more! Enjoy!
Notes
Leftover marshmallows can be kept in an airtight container at room temperature for 2-3 weeks.
You must be logged in to post a comment.