This post may contain affiliate links. Please see our disclosure policy.
Fall is all about cozy vibes, and these fluffy pumpkin marshmallows are the ultimate treat for chilly days! Imagine a marshmallow that’s not only light, fluffy, and perfectly sweet but also packed with real pumpkin flavor, hints of warming pumpkin pie spice, and gut-friendly benefits from grass-fed gelatin. Whether you’re adding these pumpkin marshmallows to your coffee, floating them in hot cocoa, or roasting them over a fire, they’re a delicious and wholesome twist on classic marshmallows – all without the corn syrup and processed ingredients!
Why You’ll Love This Homemade Marshmallow Recipe
These homemade pumpkin spice marshmallows are full of fall flavor, bringing the cozy taste of pumpkin pie to every bite thanks to real pumpkin puree and warming pumpkin pie spice. Healthier than store-bought marshmallows, they’re made without corn syrup or artificial flavors, naturally sweetened with honey, and crafted with grass-fed gelatin for a little digestive boost, making them perfect for those looking for a wholesome treat.
Plus, they go perfectly with this Pumpkin Spiced Latte or Mexican Hot Chocolate! They’re also kid-friendly and easy to store, so they’re a great option for lunch boxes, Fall parties, or just a cozy snack to enjoy at home! Use them in all of your Halloween treats!
Watch a Short Video of This Recipe
Ingredient Notes
- Pumpkin puree: Adds natural pumpkin flavor, color, and moisture for a soft, seasonal taste.
- Grass-fed gelatin: Creates the fluffy, set texture while adding gut-healthy protein (use code GREATGRANDMA10 for 10% off).
- Water: Helps dissolve and blend the honey and gelatin for smooth, even mixing.
- Honey: Sweetens naturally and helps achieve that sticky, stretchy marshmallow texture.
- Pure vanilla extract: Adds warmth and enhances the pumpkin and spice flavors.
- Pumpkin pie spice: Brings in cozy, fall spices to elevate the pumpkin flavor.
- Arrowroot starch: Prevents sticking and keeps each marshmallow smooth and soft.
Step-by-Step Instructions
Step 1: Line an 8×8 baking pan with parchment paper, and lightly grease the surface. Sprinkle a light layer of pumpkin pie spice.
Step 2: In the bowl of a stand mixer or a large bowl (if you are using a handheld mixer), whisk together pumpkin puree and gelatin. Set aside to hydrate while you heat up the syrup in the next step.
Step 3: In a large saucepan, heat water and honey over high heat. Bring to a boil for 10-15 minutes until the temperature on the thermometer reads 240 degrees.
Step 4: Once the mixture hits 240 degrees F (do NOT exceed 245 degrees), remove from the heat, turn on the mixer to low, and slowly pour over the gelatin mixture.
Step 5: Add vanilla extract and pumpkin pie spice and increase the speed to high. Beat for 5-6 minutes until the mixture gets lighter in color and triples in size. The texture should be whipped, hold its shape for a bit before falling back on itself.
Step 6: Working quickly, pour the mixture into the prepared pan, and smooth the top with a spatula.
Step 7: Let this sit for at least 3 hours at room temperature to set completely.
Step 8: When ready to slice, remove the marshmallow from the pan using the parchment paper. Grease a sharp knife on both sides and slice into desired size (I like to cut into 36 squares). Coat each piece in arrowroot starch, and enjoy!
Expert Tips for Perfect Pumpkin Marshmallows
- Use a Candy Thermometer: Accurate temperature is key here. 240°F is the sweet spot for getting that fluffy, marshmallowy texture.
- Timing Is Everything: Once you reach the desired temperature, act quickly when combining the hot syrup with the gelatin for best results.
- Grease Your Knife: This simple step makes slicing so much easier and helps keep the marshmallows neat.
Troubleshooting Tips
- Sticky Marshmallows? Make sure each piece is fully coated with arrowroot starch, and if they feel damp, let them air dry for 15 minutes.
- Too Soft or Runny? This could be due to not reaching the precise 240°F. Always check the thermometer and avoid guessing with temperature.
- Separation Issues? Be sure to pour the honey mixture slowly while the mixer is on low to help the gelatin and syrup bind well.
How to Serve
These pumpkin marshmallows are delicious on their own, but they’re also so versatile:
- Hot Drinks: Add them to lattes, hot chocolate, or chai for a pumpkin twist.
- Dessert Topping: Layer them over baked sweet potatoes, brownies, or even a pumpkin pie.
- Fall S’mores: Place them between gluten-free graham crackers and a square of dark chocolate for a unique, seasonal s’more!
Storage Tips
- Room Temperature: Store your pumpkin marshmallows in an airtight container at room temperature for up to two weeks. Keep them in a cool, dry place and add parchment between layers to prevent sticking.
- Freeze for Longer Storage: Place them in a freezer-safe container for up to three months. Simply thaw at room temperature for a few hours before enjoying.
Recipe FAQs
Yes! A hand mixer works, too, but may take slightly longer to whip the mixture to full volume.
Grass-fed gelatin is a high-quality source of gelatin that’s more beneficial for digestion and joint health. Plus, it’s often a bit more sustainable and free from additives.
Honey adds a wonderful flavor and texture, but you can try using maple syrup. Just note that maple syrup has a lower boiling point, so keep an eye on it!
More Recipes You’ll Love
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Fluffy Homemade Pumpkin Marshmallows
Video
Equipment
- Stand mixer or handheld mixer
- Kitchen thermometer
Ingredients
- 1/2 cup pumpkin puree
- 2½ tbsp grass-fed gelatin, Use code GREATGRANDMA10 for 10% off
- 1/2 cup water
- 1 cup honey
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice, plus more for sprinkling
- 3 tbsp arrowroot starch
Instructions
- Line an 8×8 baking pan with parchment paper, and lightly grease the surface. Sprinkle a light layer of pumpkin pie spice.
- In a stand mixer or a large bowl (if you are using a handheld mixer), whisk together pumpkin puree and gelatin. Set aside to hydrate while you heat up the syrup in the next step.1/2 cup pumpkin puree, 2½ tbsp grass-fed gelatin
- In a large saucepan, heat water and honey over high heat. Bring to a boil for 10-15 minutes until the temperature on the thermometer reads 240 degrees.1/2 cup water, 1 cup honey
- Once the mixture hits 240 degrees F (do NOT exceed 245 degrees), remove from the heat, turn on the mixer to low, and slowly pour over the gelatin mixture.
- Add vanilla extract and pumpkin pie spice and increase the speed to high. Beat for 5-6 minutes until the mixture gets lighter in color and triples in size. The texture should be whipped, hold its shape for a bit before falling back on itself.1 tsp vanilla extract, 1 tsp pumpkin pie spice
- Working quickly, pour the mixture into the prepared pan, and smooth the top with a spatula.
- Let this sit for at least 3 hours at room temperature to set completely.
- When ready to slice, remove the marshmallow from the pan using the parchment paper. Grease a sharp knife on both sides, and slice into desired size (I like to cut into 36 squares).
- Coat each piece in arrowroot starch (you can add a few shakes of more pumpkin pie spice if desired), and enjoy!3 tbsp arrowroot starch
Notes
- Use a Candy Thermometer: Accurate temperature is key here. 240°F is the sweet spot for getting that fluffy, marshmallowy texture.
- Timing Is Everything: Once you reach the desired temperature, act quickly when combining the hot syrup with the gelatin for best results.
- Grease Your Knife: This simple step makes slicing so much easier and helps keep the marshmallows neat.
- Sticky Marshmallows? Make sure each piece is fully coated with arrowroot starch, and if they feel damp, let them air dry for 15 minutes.
- Too Soft or Runny? This could be due to not reaching the precise 240°F. Always check the thermometer and avoid guessing with temperature.
- Separation Issues? Be sure to pour the honey mixture slowly while the mixer is on low to help the gelatin and syrup bind well.
- Room Temperature: Store your pumpkin marshmallows in an airtight container at room temperature for up to two weeks. Keep them in a cool, dry place and add parchment between layers to prevent sticking.
- Freeze for Longer Storage: Place them in a freezer-safe container for up to three months. Simply thaw at room temperature for a few hours before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
