Pumpkin Marshmallows Recipe

Puffy marshmallows taste pumpkin pie. Plan ahead—the recipe takes 24 hours. Cocoa dredging is sweetened with confectioners' sugar, but the marshmallow is balanced by bitter chocolate.

– 3 (.25 ounce) envelopes unflavored gelatin – ½ cup cold water – 2 cups white sugar – ⅔ cup light corn syrup – ¼ cup water – ½ cup pumpkin puree – 1 teaspoon ground cinnamon – 1 teaspoon ground ginger – ¼ teaspoon ground nutmeg – ¼ teaspoon ground allspice – ¼ teaspoon salt – 3 drops orange food coloring – ¼ cup unsweetened cocoa powder – ¼ cup cornstarch – ¼ cup confectioners' sugar (Optional)




Cooking spray a 9x13-inch pan lightly and evenly and wrap in plastic. Save. After adding gelatin to 1/2 cup cold water in a stand mixer bowl, wait 10 minutes.

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STEP  1 .

Add white sugar, corn syrup, and 1/4 cup water to a saucepan. Multi-high boil. Avoid stirring boiling sugar syrup. A little syrup in cold water forms a rigid ball at 250°F. 

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Meanwhile, mix pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix well. With the stand mixer bowl and wire whip attachment, start on low speed.

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Pour hot sugar syrup down mixing bowl carefully. Stir in salt on medium-high. Mix 5–12 minutes until stiff, shiny, white. Scrape bowl sides occasionally with rubber spatula.

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Remove pumpkin mixture and fold into mixer bowl. Add food coloring to deepen orange. Return the bowl to the mixer and beat 3 minutes on medium-high.

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Use a spatula and marshmallow mixture to make a bowl ribbon. Fill pan evenly with mixture. Let the mixture sit at room temperature for 8 hours or overnight.

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Cocoa-cornstarch pie. After setting, cut marshmallows into squares or shapes on a surface. Cocoa-coat marshmallows on all sides.

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Fresh marshmallows are best, but they can be frozen for a month or airtight for a week. Storing marshmallows? Reroll them in cocoa before serving.

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-52Calories -0gFat -13gCarbs -1gProtein 

See Also

Lemon Shortbread Cookies Recipe