This pumpkin spice marshmallow are gorgeous, silky smooth, and impossibly soft. They are gigantic, fluffy, and unforgettable. Sure, you could buy the jet puffed pumpkin spice marshmallows from Walmart, but I promise these are much easier to make then you think.
This pumpkin spice marshmallow recipe is perfect for fall. You can eat them plain or toast them up for a s'more. My personal favorite is using them to make pumpkin spice rice crispy treats.
Pumpkin spice marshmallows seem to pop up every so often as a limited edition treat. I've seen pumpkin spice marshmallows walmart, and pumpkin spice is seriously everywhere this time of year.A homemade marshmallow recipe is relatively simple and will amaze you by how different store bought marshmallows are. Flavored homemade marshmallows are easy.
If you love fluffy marshmallows, these chocolate marshmallows or red velvet marshmallows will be perfect for you next marshmallow making adventure!
What are marshmallows made of
Marshmallows have a long history, but modern marshmallows are made of sugar, a syrup (corn, glucose, tapioca, etc), gelatin, and flavoring. Some marshmallows are made using egg whites to incorporate air and some are made using gelatin. A few marshmallow recipes will call for both!
What is pumpkin spice?
Most people know this, and if not I hate to break it to you. Pumpkin spice is just a blend of spices that typically goes into pumpkin pie.
- unflavored gelatin: An aerating agent that produces a firmer, more elastic texture in marshmallows. It stabilizes the marshmallow once it's set up and cooled by forming a gel. Marshmallows are a high moisture candy, so without the gelatin it will not hold I the shape desired.
- pumpkin: real pumpkin inside of the marshmallows gives the best flavor!
- sugar: a sweetener to provide bulk and sweetness to marshmallow. It also stabilizes the base of marshmallow by setting it to a firm consistency when it cools.
- corn syrup: a second sweetener, it prevents crystallization of the sugar. It also contributes body, sweetness without being overpowering, and makes the marshmallow tender.
- water
- vanilla: a common flavor for marshmallows
- pumpkin spice: used as a flavor for these pumpkin spice marshmallows
- powdered sugar
See recipe card for quantities.
Are pumpkin spice marshmallows gluten free?
Yes, these pumpkin spice marshmallows are gluten free. They do use a 5 quart stand mixer for whipping, so if you use the mixer for baking there is a chance of cross contamination.
How to make pumpkin spice marshmallows
The marshmallow process is broken down into three main ingredient sections: gelatin bloom, sugar syrup which includes cooking/cooling/whipping, and flavors and finishers.
- Hydrate the gelatin in your canned pumpkin in the mixing bowl. Set aside.
- Cook the sugar, corn syrup, and water to 252F.
- Allow the sweeteners to cool until the temperature is 212F.
- Add the syrup to the gelatin.
- Using a mixer, whip on high for eight minutes.
- Turn mixer to low. Add in pumpkin spice and vanilla. Mix until combined.
- Pour and spread while warm.
- Allow marshmallows to set for 12 hours.
- Cut the marshmallows and toss in powdered sugar if desired.
Equipment for pumpkin spice marshmallows
- thick bottomed heavy duty pot
- candy thermometer
- 9 x 13 casserole dish
- parchment paper
- cooking spray
- 5 quart planetary mixer with whisk attachment
- kitchen scale
- high heat spatula or wooden spoon
How long do homemade marshmallows last, and how do I store homemade marshmallows?
Store the pumpkin spice marshmallows in an airtight container. If you are layering marshmallows, place a piece of parchment paper between the layers.
Homemade marshmallows have a shelf life of 2-3 weeks.
Top tip
Have all of your ingredients weighed out and ready to go in a large workspace. Have your pan prepped and waiting for the marshmallow. Marshmallows are both time and temperature sensitive, and missing the mark for either can cause you to not get the desired result.
Homemade marshmallows not fluffy
Or perhaps the homemade marshmallows are sticky, not spreading, or have a tough texture. Below are some frequently asked questions for marshmallow troubleshooting.
Too much water in the gelatin bloom or not cooking the syrup to the proper final temperature.
Marshmallows are fluffy because they are an aerated confection, made by incorporating gas (air) into a sugar mixture and stabilizing it before the air can escape.
You may have whipped the marshmallow too long, causing excessive aeration or not cooked your sugar to the correct final temperature.
The gelatin has set up. Whipping time was too long and the marshmallow mass got too cold. The best spreading temperature for marshmallows is 113F.
There was too much moisture (water) in the marshmallow. Cook the sugar mass. to the proper temperature and make sure you are using the right amount of water to hydrate the gelatin.
This could be a few different things. 1) Incorrect temperature of water for gelatin bloom or adding the syrup too hot. Gelatin is heat sensitive and if the water is too hot or syrup is too hot it will not bloom correctly, causing the marshmallow not to whip. 2) the syrup could have cooled too much, therefore not allowing enough air to be incorporated into the marshmallow.
Pumpkin spice marshmallows
Equipment
- 9 x 13 casserole dish
Ingredients
Gelatin
- 40 grams unflavored gelatin
- 300 grams canned pumpkin do not use fresh
Syrup Slurry
- 680 grams sugar
- 560 grams corn syrup
- 170 grams water
Flavors & Color
- 10 grams vanilla
- 10 grams pumpkin spice blend
Post cutting
- 50 grams pumpkin spice
- 50 grams powdered sugar
Instructions
- Line a 9 x 13 " casserole dish with lightly oiled parchment paper, making sure the parchment covers the sides.
Hydrate Gelatin
- Whisk 40 grams of gelatin and 300 grams of pumpkin in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.
Cooking Syrup
- In a heavy duty thick bottomed pot, combine 680 grams sugar, 560 grams corn syrup, and 170 grams of water. Heat over high heat until 252F.
- Remove from heat. Cool until 212F, undisturbed.
Making Marshmallows
- Once syrup has cooled to 212F, add to gelatin.
- Using the whisk attachment, mix on high for 8 minutes. Marshmallow will double in size.
- Turn mixer to low. Add vanilla and pumpkin spice
- Mix on high for 20 seconds once all vanilla and pumpkin spice has been added.
- Spread into prepared pan.
- Top with additional sheet of lightly oiled parchment. Set aside for 12 hours before cutting.
Cutting
- Mix together pumpkin spice and powdered sugar.
- Cut into desired size. Roll in pumpkin spice and powdered sugar mix after dusting. Store in an airtight container.
Fran Knable Knable
What is the shelf life of the pumpkin mm please
Hannah
Hi! Homemade marshmallows have a shelf life of 2-3 weeks.
Wendy
These look amazing. Just a quick question, when you are cooking the syrup are you supposed to stir it or perhaps not? Thanks!
Hannah
Hi! I do stir it, but you actually don't have to! I find that it just makes the time pass faster when I stir.
Renita
I made the pumpkin spice marshmallows this weekend. They are very good. Im wondering if they can be frozen? Thanks.
Hannah
Hi! Honestly, they've never made it that long in my house to be frozen! Should be fine as long as they are in a nice air tight container.