Pumpkin Spice Marshmallows Without Corn Syrup

Light, fluffy, and perfectly spiced with all the fall flavors! These Pumpkin Spice Marshmallows Without Corn Syrup are perfect as a snack on their own or added into hot chocolate for a cozy treat. No thermometer is needed to make these squishy, bakery style marshmallows at home!

If you're looking for more homemade marshmallows, check out Homemade Chocolate Marshmallows without Eggs, Homemade Cherry Marshmallows, or Homemade Marshmallows Without Eggs.

A Quick Look At The Recipe

• Recipe Name: Pumpkin Spice Marshmallows Without Corn Syrup
• Ready In: 24 hours
• Makes: 24 large marshmallows or 96 mini marshmallows
• Main Ingredients: cane sugar, gelatin, pumpkin spice, powdered sugar
• Flavor Profile: cozy pumpkin spice meets cloud like marshmallows
• Dietary Info: gluten free, dairy free, eggless, no seed oils
• Difficulty: Easy!
• Why You’ll Love It: Squishy, soft and naturally eggless pumpkin spice marshmallows

Why You'll Love This Recipe

• Eggless Marshmallows: While many people make homemade marshmallows with eggs, this recipe is naturally egg free!
• No Thermometer: You don't need a thermometer to make these gourmet marshmallows. This recipe is quick, easy, and foolproof. I've taught countless amount of people at my bakery to make these with ease, and I know you can do it too!
• Seasonal: Homemade Pumpkin Spice Marshmallows lightly spiced, combining the nostalgia of marshmallows with the cozy spices of fall!
• 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.
• Raw Honey: These homemade marshmallows without corn syrup are made with honey instead!
• Pumpkin Spice: I use my homemade pumpkin pie spice mix, but store bought also works.
• Powdered Sugar: You'll need organic powdered sugar to dust the marshmallows with after they are cut. This acts like a coating to ensure these homemade marshmallows don't stick to each other!

*For a full list of ingredients and measurements, visit the recipe card below.

Tips for Homemade Pumpkin Spice Marshmallows without Corn Syrup

• When you add the cold water to the gelatin, stir it up immediately. This will prevent any clumps from forming. I do not bloom gelatin in the traditional way (which is just sprinkling gelatin on top of cold water and not touching it). This way is so much better and prevents any clumps from forming. I have taught so many people how to make marshmallows when I owned my bakery, and I found this method far exceeds the traditional method of blooming to reduce clumps.
• If you don't want to use honey, you can use light corn syrup in its place.
• If you want a darker color or even more pumpkin spice flavor, you can double the amount of pumpkin spice.
• When whipping the marshmallows, be sure to whip until the mixture is thick. You should be able to drizzle the first letter of your name and it won't melt in right away. This is the trick I always used to teach new employees at my bakery!
• When cutting the marshmallows if you put some powdered sugar on your hands, it will help them not stick to your hands.
• If you want to roast these, it's best to do it with a kitchen torch as opposed to over an open flame. This gives you the best flavor and texture!

How to Make Pumpkin Spice Marshmallows Without Corn Syrup

1. 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.

2. In a medium saucepan, add the cane sugar, honey, the ½ cup warm water, pumpkin spice, and sea salt.

3. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid.

4. Periodically stir the sugar mixture until it starts to bubble and rise up.

5. Remove from the heat and pour directly over the gelatin in the mixing bowl.

6. 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.

7. Line a 9×13-inch baking pan with parchment paper. Grease the prepared parchment paper and two additional sides of the baking dish with avocado oil spray.

8. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.

9. 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.

10. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.

11. 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.

12. 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.

Recipe FAQ's

More Pumpkin Spice Recipes

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