You’ll never want a store-bought marshmallow again! Soft, squishy and oh so pumpkin spice tasty! Plus, surprisingly easy to make!!!

Welcome! Happy Fall! I’m so glad you’re here, but I really must start with a:

WARNING: You’ll never settle for Jet Puffs — or any other store-bought marshmallows — again!

Homemade marshmallows vs. store bought; are like a relaxing spa day compared to a quick shower. They are like a home cooked meal compared to fast food fare.

Both a quick shower and a drive thru window serve a purpose. They get the job done lickety split.

But where’s the slow eye close, spreading smile and quiet “ummmm” of true enjoyment and pleasure?

Bonus, homemade marshmallows are surprisingly straight forward to make — just four main steps! And the flavor options are endless!

Many years ago I started with my basic tried and true: Best Homemade Marshmallow recipe. One winter, I modified it to peppermint marshmallows — an essential for hot cocoa!

That one modification was my gateway into the wondrous world of gourmet flavored marshmallows. And today we’re all about pumpkin marshmallows.

And there are even more!!! So right after all the serving suggestions I have for these incredible marshmallows, I’ll be sending you on to another of my friends, Lynne. Plus I have a table at the end with all the pumpkin recipe links!

Gelatin Bloom-

The gelatin is a critical component of marshmallows! Just like yeast, you need to start by allowing the gelatin to bloom. My basic recipe calls for three packets of gelatin sprinkled on top of a 1/2 cup off cold water.

As we know, water adds no flavor. So to get an extra punch of pumpkin flavoring, I substitute a good amount of the water with pumpkin puree (not pumpkin pie filling). Drop two generous tablespoons (or small scoops) of puree into your measuring cup, add enough cold water to make 1/2 cup. Mix thoroughly. Pour into the mixing bowl of a stand mixer.

The proportion of liquid to gelatin is what is critical. So just make sure that the amount of pumpkin puree and water combined equals 1/2 cup!

Sprinkle three packets of gelatin mix into the water mixture. I have much better results when I mix the gelatin in vss. letting it sit on top. I use a fork to mix it thoroughly to get a more complete bloom. 

This will sit and rest while you are preparing the syrup. Don’t panic when it gets all lumpy and clumpy. The hot syrup will smooth it out in an instant.

Sugar Syrup Boil-

As you can guess the sugar is what becomes the marshmallow mixture. It’s important to get the syrup to the right temperature. 

240-degrees F is called soft ball stage, 250-degrees is hard ball stage. For marshmallows you want to get to the 240 mark and pull it.

The basic marshmallow recipe calls for 2 cups sugar. For the pumpkin version, I went half and half white sugar and light brown sugar. 

The basic recipe calls for 2/3 cup light corn syrup. I used roughly half and half light corn syrup and maple syrup (not pancake syrup). You could also go half and half light and dark corn syrup. 

Again, it’s all about the proportions, just make sure that you 2 cups of whatever sugar you want to use and 2/3 cup of whatever syrups you use, and 1/2 cup water.

It is not a large amount of ingredients, so you might be tempted to use a small saucepan. DON’T! You want plenty of room to allow the bubbles of the hot sugar mixture to expand without boiling over.

NOTE: If you ever have a sugar mixture boil over on a glass cooktop. Do NOT let it cool and then clean it up. Let it cool enough that you don’t burn yourself and scrape it off while it is still in a liquid-ish state.

You can chip the glass off with it and your warranty will be voided. You don’t want to know how I learned this little fun fact a mere two months after a huge remodel and my first electric cooktop.

I stir the pot at the beginning to mix all the ingredients, place on medium heat and basically leave it alone until it starts to simmer and then fully boil. Once you get to that stage, I hold the candy thermometer so the tip is submerged, but not touching the bottom of the pan. As soon as it has inched its way to 225, I stay diligent. It can jump to that 240 really quickly at that point. 

Aerating the Marshmallow Mixture-

This can be a bit scary the first time. That’s extremely hot sugar syrup that can splatter and stick to you very easily. I prefer to pour the hot mixture into the gelatin mixture before turning on the mixer.

Use either the whisk attachment or the standard paddle. Surprisingly, either one will work.

Always start at the very lowest speed for a moment or two and then slowly increase to high. Set a time for 8 minutes. 

When the timer rings,  turn off the mixer, scrape the bowl once with a rubber spatula and add any extra flavorings or food coloring you choose. Begin the mixer again for another two minutes. 

Your marshmallow mixture should be very thick, sticky, glossy, and hold a peak.

Cutting and Coating the Marshmallows-

At the very least you want to give them a coating on all sides of powdered sugar and a bit of cornstarch. I use 2 T cornstarch to 1/2 cup of powdered sugar.

However, don’t overlook this opportunity to add some additional fun flavoring, or also texture to your marshmallows. 

My Rum Chatta marshmallows, I add cinnamon to my coating mix. To peanut butter chocolate marshmallows, I add cocoa powder to my coating. And the list goes on.

To these pumpkin spice marshmallows, I added 3T pumpkin spice mix to the 2 T corn starch and 1 cup confectioners’ sugar. 

After your marshmallows have set up, a minimum of 4 hours, lift them from the pan by using the parchment paper or foil lining. Or if you have covered the top with your coating mix, you can flip the pan onto a cutting board.

Slice your marshmallows with an oiled sharp knife into the size you want.

Roll them in a bowl of your cornstarch mixture.

All that’s left is to serve or store them.

If you have a good enough hiding spot, you can store them in an airtight container for several weeks.

My Pumpkin Spice Recipe

I prefer to make my own pumpkin spice mix. My standard go to is:

• 1 1/2 Tbsp Cinnamon
• 1 tsp Ginger
• 1 tsp Nutmeg
• 3/4 tsp Ground Allspice
• 1 tsp Cloves

Just mix it up in a little cup and store in an airtight jar.

TIME-SAVING TIP: Measure all spices into a cute little jar and just shake well. You’re set to use and store in one swoop.

Serving Suggestions

• Top sweet potatoes
• Add to your hot beverage of choice
• Roast over a fall fire (note, no preservatives, so they roast quickly, have your graham crackers ready!)
• Spread over a pumpkin pie, can be stored in the fridge for several days. Torch or broil quickly before cutting and serving

• Thinly slice a few marshmallows and layer on wafer cookies or ginger cookies, broil for a quick minute or use a kitchen torch to make them gooey topped cookies. Or add another wafer on top for sandwich cookies.
• Make Pumpkin Rice Krispie Treats — as soon as the marshmallow mixture is done, add melted butter and the cereal, mix and press in pan just like usual, but with more flavor!
• The set marshmallow mixture can be cut with cookie cutters if you prefer other shapes.
• Consider topping the marshmallow mixture in the pan with crushed graham cracker crumbs before adding plastic wrap letting them set up.
• If you prefer a marbled look, add your flavoring mix after ten minutes and just swirl drag it through the marshmallow mixture with a rubber spatula until you reach your desired marbling.

Now it’s time for me to send you on to more pumpkin deliciousness! Lynne [My Family Thyme] is waiting for you with a smile and pumpkin cheesecake parfaits. Give Lynne my best while you’re there.

They all look and sound so good, I’m not sure what I want to try first:

Happy Fall! Hope it’s a cozy and spice one for you!