Pumpkin Spice Marshmallows
Posted September 3rd, 2026Some links on this website are affiliate links, which means I may earn a small commission at no additional cost to you
These Pumpkin Spice Marshmallows were such a cozy addition to my fall harvest Farmer’s Market at home! With a few warm spices and an optional touch of pumpkin puree, my standard marshmallow recipe is all set for Fall!! I love the pale orange color these have and how they feel like Fall! Of course, these would be tasty with hot cocoa or just as a snack!
By the way, the timing on these says 3 hours, but they only take about 35 mins of active time!
Pumpkin Spice Marshmallows
Prep Time: 15 minutes
Cook Time: 20 minutes
Set Time: At least 3 hours
Total Time: About 3 hours 35 minutes
Yield: 24 marshmallows
These homemade pumpkin spice marshmallows are soft, fluffy, and filled with warm fall spices. Cinnamon, ginger, nutmeg, cloves, and vanilla give them that cozy pumpkin-spice flavor, while the optional pumpkin purée adds a subtle pumpkin note. They’re so cute for hot chocolate, fall dessert boards, or packaging up as homemade gifts.
I added pumpkin puree to mine to also make them a bit more orange as I did not want to use food dye! Mine are a bit pale orange, however, you can use food dye to make them a bit brighter. I will be on the hunt for natural alternatives as well.
Ingredients
Marshmallows
2 tablespoons unflavored gelatin
½ cup cold water
½ cup water
2 cups granulated sugar
½ cup light corn syrup
¼ teaspoon fine sea salt
1 tablespoon pure vanilla extract
2½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon pumpkin purée, optional
Orange food coloring, optional
For Dusting
½ cup powdered sugar
¼ cup cornstarch
½ teaspoon ground cinnamon
Instructions
Prepare the pan. Lightly grease an 8 × 8-inch pan and line it with parchment paper, leaving a little overhang. In a small bowl, mix together the powdered sugar, cornstarch, and cinnamon. Generously dust the bottom and sides of the pan with the mixture and reserve the rest for coating the marshmallows.
Bloom the gelatin. Pour the ½ cup cold water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the surface and let it bloom for about 10 minutes.
Make the sugar syrup. Add the remaining ½ cup water, granulated sugar, corn syrup, and salt to a medium saucepan. Cook over medium heat, stirring just until the sugar dissolves. Once dissolved, stop stirring and continue cooking until the mixture reaches 240°F on a candy thermometer.
Whip the marshmallows. With the mixer running on low speed, carefully and slowly pour the hot sugar syrup into the bloomed gelatin. Slowly increase the mixer to high and whip for 10 to 12 minutes, until the mixture is thick, glossy, fluffy, and has significantly increased in volume.
Add the pumpkin spice. During the final minute of whipping, add the vanilla, cinnamon, ginger, nutmeg, and cloves. If using, add 1 teaspoon pumpkin purée and a few drops of orange food coloring. Continue whipping just until everything is evenly incorporated.
Transfer to the pan. Working quickly, spread the marshmallow mixture into the prepared pan and smooth the top as evenly as possible. Generously dust the top with some of the reserved powdered sugar mixture.
Let them set. Leave the marshmallows uncovered at room temperature for at least 3 hours or overnight, until completely set.
Cut and coat. Turn the marshmallow slab out onto a cutting board and cut into 24 pieces. Toss each marshmallow in the remaining dusting mixture, making sure to coat all of the freshly cut sides. Shake off any excess.
Storage
Store the marshmallows in an airtight container at room temperature for up to 2 weeks. Avoid refrigerating them, since added moisture can make the outsides sticky.
Madeline’s Tip
The pumpkin purée is completely optional. It adds a subtle pumpkin flavor and a little extra color, but it can make the marshmallows slightly softer and stickier. For the fluffiest texture, leave it out and add a few drops of orange food coloring instead.
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These Pumpkin Spice Marshmallows are a part of my homemade gifts series! If you are looking for other edible gifts, check out this blog post with more ideas!
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A Recipe by Madeline May
Pumpkin Spice Marshmallows
Ingredients
Marshmallows
For Dusting
Instructions
- Prepare the pan Lightly grease an 8 × 8-inch pan and line it with parchment paper, leaving a little overhang. In a small bowl, mix together the powdered sugar, cornstarch, and cinnamon. Generously dust the bottom and sides of the pan with the mixture and reserve the rest for coating the marshmallows.
- Bloom the gelatin Pour the ½ cup cold water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the surface and let it bloom for about 10 minutes.
- Make the sugar syrup Add the remaining ½ cup water, granulated sugar, corn syrup, and salt to a medium saucepan. Cook over medium heat, stirring just until the sugar dissolves. Once dissolved, stop stirring and continue cooking until the mixture reaches 240°F on a candy thermometer.
- Whip the marshmallows With the mixer running on low speed, carefully and slowly pour the hot sugar syrup into the bloomed gelatin. Gradually increase the mixer to high and whip for 10 to 12 minutes, until the mixture is thick, glossy, fluffy, and has significantly increased in volume.
- Add the pumpkin spice During the final minute of whipping, add the vanilla, cinnamon, ginger, nutmeg, and cloves. If using, add 1 teaspoon pumpkin purée and a few drops of orange food coloring. Continue whipping just until everything is evenly incorporated.
- Transfer to the pan Working quickly, spread the marshmallow mixture into the prepared pan and smooth the top as evenly as possible. Generously dust the top with some of the reserved powdered sugar mixture.
- Let them set Leave the marshmallows uncovered at room temperature for at least 3 hours, or overnight, until completely set.
- Cut and coat Turn the marshmallow slab out onto a cutting board and cut into 24 pieces. Toss each marshmallow in the remaining dusting mixture, making sure to coat all of the freshly cut sides. Shake off any excess.
Storage
Store the marshmallows in an airtight container at room temperature for up to 2 weeks. Avoid refrigerating them, since added moisture can make the outsides sticky.
Pumpkin Purée
The pumpkin purée is completely optional. It adds a subtle pumpkin flavor and a little extra color, but it can make the marshmallows slightly softer and stickier. For the fluffiest texture, leave it out and add a few drops of orange food coloring instead.
A Note from Madeline May
These are one of my favorite little homemade gifts for fall. Package them in a treat box or little bag with a ribbon, or add a few to a mug with hot chocolate mix for the sweetest cozy gift.
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