Pumpkin Pie Marshmallows

Look no further for the perfect fall treat! These fluffy homemade marshmallows are easy to make (though you will need a stand mixer – unless you have incredibly strong arms and can whip them intensely for 15 minutes). They’re light and airy with just the right amount of pumpkin and pumpkin pie spice. These little confections make a nice homemade gift, and are wonderful for snacking!

All of the ingredients are easily found in your local grocery store – and they’re relatively cheap! Everything you need to make a tray of marshmallows can be purchased for around $10, and can make a few batches if you’d like to. So keep this recipe in the bookmarks for some cost effective goodies for Thanksgiving πŸ˜‰

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One of my favorite things about homemade marshmallows is that you can make them into any shape you want depending on the cookie cutter you use. I made these pumpkin pie ones into little pumpkin shaped – so cute πŸ™‚ You can also skip the cookie cutters all together and just cut them into cubes with a knife if you prefer! When using a cookie cutter you will naturally be left with scraps since the cutter doesn’t evenly line up. I save the scraps to add to my coffee and hot chocolate, and to snack on of course!Β 

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I enjoyed my batch of pumpkin pie marshmallows – yep, I pretty much consumed a whole tray by myself. Some were enjoyed in hot chocolate, some were enjoyed on a s’more, and some enjoyed just by themselves πŸ™‚ Did I buy a propane torch just to toast my pumpkin pie marshmallows? That’s a secret I’ll never tell.

If you make a batch, I’d love to see how they turn out! Send me a quick snap or tag me on instagram @theautumnleann πŸ™‚

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Print Recipe
Pumpkin Pie Marshmallows
Fluffy homemade marshmallows with pumpkin puree and seasonal spices.
Servings
half sheet pan
Ingredients
Servings
half sheet pan
Ingredients
Instructions
  1. Spray a half sheet pan with non-stick spray and line with parchment paper.
  2. Mix 1 part corn starch to 1 part powdered sugar. Sprinkle the parchment lined half sheet pan with the corn starch/powdered sugar mixture and set aside.
  3. In the bowl of a stand mixer, mix together 2 oz of cold water and 6 oz of pumpkin puree until smooth.
  4. Sprinkle in the unflavored gelatin powder and mix until evenly combined. Put bowl on your stand mixer and set up with the whisk attachment to prepare for the next step.
  5. In a sauce pan combine the other 8 oz (1 cup) of cold water, sugar, corn syrup, and salt.
  6. Turn the heat on low and stir until the sugar has dissolved. Once sugar is dissolved, crank the heat up to high until the mixture reaches 245ΒΊ F. I use a candy thermometer but you can use whatever you have available.
  7. Once the sugar mixture reaches 245ΒΊ F, turn the mixer on low speed and very slowly pour the sugar mixture into the gelatin mixture.
  8. After everything is combined, turn the speed up high and whip for about 15 minutes – until the marshmallow mix is thick and fluffy.
  9. At the very end, add in the vanilla extract and pumpkin pie spice and mix until evenly combined.
  10. Pour the mix out onto the half sheet pan and smooth out the top. Sprinkle with the corn starch/powdered sugar mix and set the tray aside, uncovered, for at least 6 hours to set up.
  11. Use a cookie cutter to cut out fun shapes, or just use a knife to cut into cubes.
  12. Coat each marshmallow in more of the corn starch/powdered sugar mix after cutting to prevent them from sticking together. Enjoy!

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My name is Autumn! I’m a 23 year old food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…

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