Pumpkin Marshmallows

Pumpkin Marshmallows

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 d 1 h 30 m
xarrium
Recipe by  xarrium

“These soft, airy marshmallows taste like pumpkin pie. The recipe takes at least a full 24 hours to make, so give yourself lots of time to get everything ready. If the cocoa dredging mixture isn't sweet enough, you can sift some confectioners' sugar into it, although the bitter chocolate coating balances the very sweet marshmallow nicely.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 100 1 inch squares

ADVERTISEMENT

Directions

  1. Line a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray. Set aside. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.
  2. Combine the white sugar, corn syrup, and 1/4 cup water in a saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix well.
  3. Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl. Increase the mixer to medium-high speed and add the salt. Mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.
  4. Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Add food coloring, if desired, for a deeper orange color. Return the bowl to the mixer and beat on medium-high speed about 3 minutes longer. Dip a spatula into the marshmallow mixture: the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.
  5. Pour the mixture into the prepared pan so that it is an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.
  6. Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.

Share It

Reviews (8)

Rate This Recipe
REBECCADK
27

REBECCADK

Yum! A fabulous tasting marshmallow! I decided to try to make marshmallows today on a whim, and this recipe is very good! I do recommend adding the pumpkin mixture to taste, I made 2 batches and the second was a little less strong, which I preferred. Thanks for giving me a little treat to give my family's pumpkins

Nicolette
23

Nicolette

I made marshmallows. Me, a candy-thermometer challenged person. I. Made. Marshmallows. And they rock. Granted, I'm sure it's easier to buy a $.99 bag of the pre-made and I *know* there is no sticky residue covering every countertop, 4 bowls, 3 spatulas, 2 hands and one KA mixer when you do.... But how often do you get the chance to eat fresh, pillowy, oh-so-soft marshmallows that taste like pumpkin pie? Try these sometime, you just may surprise yourself. I know I did.

MilitaryWife
17

MilitaryWife

Just made these for a Wiccan event. Very easy to make and tasted great. Will keep this recipe and will make again!

More Reviews

Similar Recipes

Pumpkin Fudge
(344)

Pumpkin Fudge

Pumpkin Brownies
(215)

Pumpkin Brownies

Pumpkin Fudge
(111)

Pumpkin Fudge

Peppermint Marshmallows
(44)

Peppermint Marshmallows

Homemade Marshmallows II
(46)

Homemade Marshmallows II

Spooky Homemade Marshmallows
(18)

Spooky Homemade Marshmallows

Nutrition

Amount Per Serving (50 total)

  • Calories
  • 52 cal
  • 3%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 13.1 g
  • 4%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Brownies

>

next recipe:

Marshmallow Peeps(R) or Homemade Marshmallows