Homemade Pumpkin Spice Marshmallows

HilahCooking's picture

Oct. 23, 2015

Homemade marshmallows and pumpkin spice marshmallows for the Halloween!


Cornstarch 2 Tablespoon
Powdered sugar 2 Tablespoon
Pumpkin pie spice 1/2 Teaspoon ((optional))
Water 3/4 Cup (12 tbs) , divided
Unsweetened gelatin 1 Ounce ((2 envelopes))
Corn syrup 6 Tablespoon
Sugar 1 Cup (16 tbs)
Salt 1 Pinch
Vanilla extract/Another flavor 1 Tablespoon
Food coloring 1 ((optional))
Cooking spray 1



1.Preheat oven to 350F.

2.Grease square pan with cooking spray.


3.In a bowl, combine cornstarch, powdered sugar, pumpkin pie spice and mix well.

4.Dust the pan with mixture and set aside.

5.In an electric mixer, pour cup of water and slowly sprinkle gelatin. Mix well.

6.In a small pot pour cup of water and mix corn syrup with it.

7.Once mixed, add sugar, salt and stir well.

8.Place over low flame and attach thermometer to the vessel.

9.Bring to boil and once boiled increase heat. Boil until temperature reaches between 243-246F. This will take around 10 minutes and ensure to not to stir during this time.

10.Remove thermometer an turn off the heat.

11.Pour the syrup slowly into mixer and then increase the speed of mixer. Whisk for 8 minutes.

12.Add vanilla, food color and whisk for 1-2 minutes or until light and fluffy.

13.Pour into prepared pan and dust remaining mixture over top.

14.Allow to cool completely and cover with aluminium foil. Allow to sit for 4-48 hours.

15.Cut into desired shapes using cookie cutters.


16.Serve and enjoy!


Sprinkle additional cornstarch and place wax paper between layers. Store in airtight container at room temperature for up to 2 weeks.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1428Calories from Fat 17

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 457 mg19.04%

Total Carbohydrates 331 g110.3%

Dietary Fiber %

Sugars 254 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet