Spray a half sheet pan with non-stick spray and line with parchment paper.

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.

In the bowl of a stand mixer, mix together 2 oz of cold water and 6 oz of pumpkin puree until smooth.

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.

In a sauce pan combine the other 8 oz (1 cup) of cold water, sugar, corn syrup, and salt.

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 245º F. I use a candy thermometer but you can use whatever you have available.

Once the sugar mixture reaches 245º F, turn the mixer on low speed and very slowly pour the sugar mixture into the gelatin mixture.

After everything is combined, turn the speed up high and whip for about 15 minutes - until the marshmallow mix is thick and fluffy.

At the very end, add in the vanilla extract and pumpkin pie spice and mix until evenly combined.

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.

Use a cookie cutter to cut out fun shapes, or just use a knife to cut into cubes.

Coat each marshmallow in more of the corn starch/powdered sugar mix after cutting to prevent them from sticking together. Enjoy!