Pumpkin Spice Marshmallows
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Light, fluffy, and perfectly spiced with all the fall flavors! These Pumpkin Spice Marshmallows are perfect as a snack on their own or added into hot chocolate for a cozy treat.
If you're looking for more homemade marshmallows, check out my Chocolate Marshmallows, Cherry Marshmallows, or my Organic Marshmallows.
Table of Contents
Pumpkin spice season is here, and that means it’s time for homemade marshmallows! This recipe for Pumpkin Spice Marshmallows can be added to hot chocolate, on top of cakes or cupcakes, or just enjoyed as a treat all on its own.
I created the recipe for these organic marshmallows when I owned my bake shop. And it was always popular during this time of year! This recipe is for homemade marshmallows without food dye — yet, they are a very warm pumpkin spice color thanks to the pumpkin pie spice that is added!
Why You'll Love This Recipe
Seasonal: This recipe for homemade marshmallows incorporates pumpkin spice for a seasonal organic marshmallows that you can enjoy on its own or in a cozy hot chocolate.
Eggless: While many people make homemade marshmallows with eggs, this recipe is naturally egg free!
Gluten Free: These organic marshmallows are a naturally gluten free treat.
Soft and Squishy: These Pumpkin Spice Marshmallows are incredibly soft and squishy! Making your own homemade marshmallows allows you to get the freshest tasting marshmallows with the best texture!
Ingredients
- Gelatin: I use grassfed gelatin.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Corn Syrup: I use organic light corn syrup, but if you want to use honey in its place you can also do that too!
- Pumpkin Spice: I use my homemade pumpkin pie spice, but store bought also works.
- Salt: Use fine sea salt.
- Cooking Spray: Using cooking spray is essential for making organic marshmallows at home. I use organic extra virgin olive oil cooking spray, but avocado oil or even canola oil works too.
- Powdered Sugar: You'll need organic powdered sugar to dust the marshmallows with after cut. This acts like a coating to ensure these homemade marshmallows don't stick to each other!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I prefer to use my stand mixer as it's so much faster and hands free, but if you want to use a hand mixer you can.
- 3-Quart Pot: You'll need a 3-quart pot to boil the sugar.
- Baking Pan: You'll need a 9×13-inch baking pan to let these organic marshmallows set up overnight before cutting.
- Parchment Paper: I use organic nontoxic parchment paper to ensure you can easily remove the homemade marshmallows from the pan, this is key!
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Step by Step Instructions
Step 1
Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, add ½ cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
Step 3
In a medium saucepan, add the cane sugar, corn syrup, the ½ cup warm water, pumpkin spice, and sea salt. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
Step 4
Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes.
Step 5
Grease the prepared parchment paper and two additional sides of the baking dish with olive oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
Step 6
On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
Step 7
Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
FAQ's
While store bought marshmallows are usually egg free, most homemade marshmallows are made with egg whites. However, my homemade marshmallow recipes do not contain any eggs!
Homemade marshmallows usually contain egg whites. However, my homemade marshmallow recipes are all egg free!
In my homemade marshmallow recipes, I use grass fed gelatin to make marshmallows fluffy. That combined with whipping the sugar, which creates air, are what make my homemade Pumpkin Spice Marshmallows so fluffy and delicious!
Craving More?
Pumpkin Spice Marshmallows
Ingredients
- ½ cup cold water
- 22 grams grassfed gelatin
- 454 grams cane sugar
- 312 grams corn syrup
- ½ cup warm water
- 1 teaspoon pumpkin spice
- ½ teaspoon fine sea salt
- olive oil cooking spray
- organic powdered sugar for dusting
Instructions
- Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
- In the bowl of a stand mixer fitted with the whisk attachment, add ½ cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
- In a medium saucepan, add the cane sugar, corn syrup, the ½ cup warm water, pumpkin spice, and sea salt. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
- Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
- Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes.
- Grease the prepared parchment paper and two additional sides of the baking dish with olive oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
- On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
- Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
- Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
- Store in an airtight container for up to 2 weeks.
Notes
Nutrition
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