Pumpkin Spice Marshmallows

Pumpkin Spice Marshmallows

Serves: 20 people
Cooking Time: 1 hour
Pumpkin Spice Marshmallows


  • 3 packets of unflavored gelatin
  • 1 cup water (divided)
  • 1 1/2 cups white granulated sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup cornstarch
  • 1 cup powdered sugar
  • For the pumpkin pie spice:
  • 2 tablespoons cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons allspice
  • 1 teaspoon espresso powder


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  1. In the bowl of your stand mixer, add your gelatin and 1/2 cup of water. Stir together and let sit while you heat your sugar mixture
  2. Meanwhile, make your pumpkin pie spice by combining all spices (cinnamon, nutmeg, ginger, allspice) together in a small bowl and setting aside
  3. In a medium bowl, combine your cornstarch, powdered sugar, and 1 tablespoon of pumpkin pie spice – stir to combine (this will be the coating for the outside of your marshmallows)
  4. In a small saucepan, combine the white granulated sugar, corn syrup, salt, and the remaining 1/2 cup of water – do not stir it
  5. Turn the stove on to medium high – high heat and let this mixture come to a boil
  6. Keep track of the temperature using a candy thermometer. When it reaches 240 degrees, remove it from the heat and, with your stand mixer on low, slowly pour the hot syrup into the gelatin/water mixture
  7. Continue pouring it in slowly until the entirety of the syrup is in the stand mixer with the gelatin
  8. At this point, turn your stand mixer up to high speed (I didn’t go all the way to the max level, but close) and beat for 12 minutes
  9. Spray oil all over the inside of a 9×13 baking dish. When the entire inside of the dish has been coated, add several tablespoons of your powdered sugar/cornstarch mixture into the pan with a sifter and move around so that the bottom and the sides of the dish are coated in powder (this way, the marshmallows won’t stick
  10. When your marshmallow fluff has been beating for 11 minutes, and there is only 1 minute left, add your vanilla extract and 2 teaspoons of pumpkin pie seasoning
  11. When the marshmallow fluff is done beating, transfer it to your baking dish and use a spatula to smooth the top
  12. Using a sifter or a sieve, cover the top of the marshmallows with a light coating of your powdered sugar/cornstarch mix
  13. Let the marshmallows sit out on your counter for AT LEAST four hours or overnight
  14. When they are all done, sprinkle some powdered sugar mix across your counter to create a non-stick surface
  15. Run a knife along all edges of the 9×13 baking dish to release the marshmallows. Ease the block out of the baking dish and let it sit on your powdered counter
  16. Using a pizza slicer (or, if you don’t have one, just use a knife), slice your marshmallows into squares (size is totally up to you)
  17. In the medium bowl that you mixed your powdered sugar/cornstarch/pumpkin pie spice mix in earlier, add your marshmallows cubes a few at a time, completely coating them in this mixture. This not only makes them not sticky, but it also makes them taste even better!
  18. Once all your marshmallows have been coated in the powder, they can be stored in a Tupperware or ziplock bag for a few weeks
  19. *Keep any extra powdered sugar mix around, because as the marshmallows sit for several days, they will absorb the outer coating of powder and will need to be tossed in more