Fluffy Homemade Pumpkin Marshmallows

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!

Prep Time10

Cook Time20

Setting Time3

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: homemade marshmallows, pumpkin marshmallows

Servings: marshmallow squares

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 8x8 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

Video

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