I love making marshmallows from scratch. They seem very intimidating but they are surprisingly easy, and the absolute best part about making marshmallows from scratch is that you can make them all sorts of delicious flavors. And I can’t think of a more epic fall marshmallow than homemade Pumpkin Spice Marshmallows!
These marshmallows make a great gift, or cut them out into pumpkin shapes for a fun Halloween treat! If you love to make homemade marshmallows as much as I do, be sure to check out these Apple Cider Marshmallows, Maple Marshmallows, and Chai Marshmallows.
Why this Recipe Works
Pumpkin spice is an epic fall flavor, and warm beverages are the epitome of fall, so adding these incredible pumpkin marshmallows to a cozy drink is fall perfection. The easy homemade marshmallows don't just work in beverages but are just as delicious to bite right into.
Ingredients and Notes
Gelatin - Gelatin gives made from scratch marshmallows their structure. The texture of the marshmallows and the ability for them to hold their shape is due to the gelatin.
Corn Syrup - The corn syrup adds sweetness and also softens the texture of the gelatin softening it into the texture of a delicious and sweet cloud-like marshmallow.
Pumpkin Pie Spice - This is, of course, the key flavor in these marshmallows.
Corn Syrup - I use light corn syrup because that's what I keep stocked in my kitchen, but dark corn syrup would be delicious in this homemade Pumpkin Spice Marshmallow recipe!
Pumpkin Pie Spice - Both store-bought and homemade pumpkin spice works, and if you use homemade (or even if you don't!) you can adjust the levels of the different spices to make it the pumpkin spice flavor of your dreams!
How to Make this Recipe
Step 1: Combine all powdered sugar, corn starch, and 2 teaspoons of pumpkin spice. Line an 8x8 pan with parchment paper and cover the bottom and sides of the lined pan with the coating mixture.
Step 2: Put water and gelatin in the bowl of a stand mixer, and set aside.
Step 3: In a medium saucepan, heat sugar, cornstarch, and water over medium heat, covered, for 4-5 minutes.
Step 4: Uncover and continue heating until a candy thermometer reads 240° F, then remove from heat.
Step 5: Using the whisk attachment on the stand mixer, begin beating the gelatin mixture at a low speed while slowly pouring in the syrup mixture. Slowly increase the mixer to high speed and beat for 10-12 minutes.
Step 6: Add pumpkin spice, and orange food coloring, if desired, and beat for 1-2 more minutes.
Step 7: Spread the marshmallow mixture into the prepared pan. Sprinkle remaining coating mixture over top of the marshmallow mixture and let set for 4 hours.
Step 8: Cut into cubes, or use a cookie cutter to cut into shapes like pumpkin spice marshmallow pumpkins!
This homemade marshmallow recipe will be delicious with anything that goes well with pumpkin and marshmallow. Put them in your coffee or hot chocolate, or even your chai! Make them into pumpkin spice rice krispie treats, or cut them into cute pumpkin-shaped marshmallows and eat them straight out of the pan! We're not here to judge!
They absolutely are! Homemade marshmallows are the best marshmallows, and the homemade marshmallow flavors are endless - what's not to love about Bailey's Marshmallows or Coffee Marshmallows?! Making marshmallows from scratch is so easy and the taste and texture are so much better than buying a bag of marshmallows!
Yes, and it's so easy - you probably already have the spices in your pantry! It's a combination of cinnamon, nutmeg, ginger, and cloves, and some recipes include allspice as well. And it's not a typo - there is no pumpkin in pumpkin spice!
Tips & Tricks
Tip #1: Combine the water and gelatin before you start the rest of the process. It needs time to sit before you start mixing it. This process is called blooming which softens the gelatin so that it will dissolve more easily when the other ingredients are added.
Tip #2: Don't be intimidated by the candy thermometer! Simply clip it to the side of the pot and make sure the tip of the thermometer is fully in the mixture, but is not touching the bottom of the pot.
Tip #3: Turning up the mixer just a notch or two at a time and letting the mixture thicken up a little bit between each increase will help prevent the sticky mixture from splattering all over your kitchen!
Tip #4: For pumpkin spice marshmallow fluff (or marshmallow creme), skip preparing the pan, and use the mixture straight out of the mixer.
- Marshmallows can be stored in an airtight container at room temperature for a couple weeks.
- A plastic or glass storage container will keep the marshmallows better than a zip-top baggie.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
Pumpkin Spice Marshmallows
- Stand mixer with whisk attachment (a hand mixer will work too!)
- 8x8 pan
- medium saucepan
- silicone spatula
- candy thermometer
- 2 ½ tablespoons unflavored gelatin 3 packets
- ½ cup water
- 1 ½ cups sugar
- 1 cup corn syrup
- ½ cup water
- 1 tablespoon pumpkin pie spice
- orange food coloring if desired
- ½ cup powdered sugar
- ½ cup cornstarch
- 2 teaspoons pumpkin pie spice
- Combine all coating ingredients. Line 8x8 pan with parchment paper and cover the bottom and sides with the coating mixture.
- Place water and gelatin in a mixing bowl (the bowl of a stand mixer with a whisk attachment if you have it), and set aside.
- In a small to medium saucepan, heat sugar, corn syrup, and water over medium heat, covered, for 4 minutes.
- Uncover and continue heating until a candy thermometer reads 240 F.
- Remove from heat.
- Begin beating the gelatin mixture, and slowly pour in the syrup mixture.
- Increase the mixer to high speed (do this slowly to avoid splatter!) and beat for 12 minutes.
- Add pumpkin pie spice, and orange food coloring, if desired.
- Spread the marshmallow mixture into the prepared pan. Sprinkle remaining coating mixture over top of the marshmallow mixture.
- Let set for 4 hours.
- Cut into cubes with a greased knife, or use a greased cookie cutter to cut into shapes.
This recipe was originally posted on October 1, 2020, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in November of 2022.