Happy first day of fall! Pumpkin spice season is here, and that means it’s time for homemade Pumpkin Spice Marshmallows. This recipe for homemade Pumpkin Spice Marshmallows can be added to hot chocolate, on top of cakes or cupcakes, or just enjoyed as a treat all on its own.
I created this Pumpkin Spice Marshmallow recipe when I owned my bake shop. And it was always popular during this time of year! This recipe is for marshmallows without food dye – yet, they are a very warm pumpkin spice color thanks to the pumpkin pie spice that is added!
Are marshmallows egg free?
While store bought marshmallows are usually egg free, most homemade marshmallows are made with egg whites. However, my homemade marshmallow recipes do not contain any eggs!
Do marshmallows contain egg whites?
Homemade marshmallows usually contain egg whites. However, my homemade marshmallow recipes are all egg free!
What makes a marshmallow fluffy?
In my homemade marshmallow recipes, I use grass fed gelatin to make marshmallows fluffy. That combined with whipping the sugar, which creates air, are what make my homemade Pumpkin Spice Marshmallows so fluffy and delicious!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Pumpkin Spice MarshmallowsDifficulty: Easy
This easy recipe for Pumpkin Spice Marshmallows is egg free and perfect for adding into hot chocolate!
1/2 cup cold water
22 grams (2 tablespoons plus 1/2 teaspoon) grass fed gelatin
454 grams (2 cups) organic cane sugar
312 grams (1 cup) organic light corn syrup
1/2 cup warm water
1 teaspoon organic pumpkin spice
1/2 teaspoon fine sea salt
organic canola oil spray
organic powdered sugar for dusting
- Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
- In the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
- In a medium saucepan, add the cane sugar, corn syrup, the 1/2 cup warm water, pumpkin spice, and sea salt. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
- Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
- Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes.
- Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
- On a baking sheet with parchment paper, or a work surface, sift a generous amount of powdered sugar. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar. Sift more powdered sugar on top.
- Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
- Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
- Store in an airtight container for up to 2 weeks.
- High Altitude – Follow the recipe as noted.
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Make sure to check out the post 10 Must Bake Pumpkin Spice Recipes, which I’m sure you’ll love too! And, share it with someone who you think may also like it!