These pillowy and spongy Pumpkin Spice Marshmallows are infused with pumpkin and warm spices and will literally melt in your mouth.  Toss a couple into a hot cup of coffee or cocoa, and turn it into a pumpkin latte.  They are also perfect for gifting!!

Pumpkin Spice Marshmallows.

Just think!  It’s sweater weather and you’ve been busy running errands and shopping for Christmas! What could be better when you return home, than your favorite hot beverage.  Whether it be coffee, chai, or hot chocolate, these Pumpkin Spice Marshmallows will take your favorite hot drink to the next level.  They are SO easy to make and are melt in your mouth perfect!

Pumpkin Spice Marshmallows.

These homemade light and spongy Pumpkin Spice Marshmallows have just the perfect touch of spice to give them a mild pumpkin taste and you won’t believe you ever ate those store-bought marshmallows.  Plus, once you make them you’ll be wanting to make them in lots of flavors!

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First of all, let’s clear up any misconception that homemade marshmallows are hard to make.  Homemade marshmallows are super easy to make, and once you make your first batch you’ll not only be making more, but you’ll be trying every flavor in the universe!  Let’s talk about the pro’s and con’s of making homemade marshmallows…


  • They are easy to make.  Once you make your first batch you’ll be wanting to make more.
  • You can make them in so many wonderful flavors.
  • You can make them in any size you prefer and cut them into shapes with cookie cutters.
  • They are so light and spongy and literally melt in your mouth, not like those things from the store.
  • They make great Christmas gifts and keep well for days.


  • You will never make enough.  Your friends and family will keep requesting more of your delicious spongy marshmallows.
  • You’ll have a hard time deciding what flavor to make next.

Three steps in making Pumpkin Spice Marshmallows:

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The first step in making marshmallows is called the bloom. The bloom starts with 2 basic ingredients…water and gelatin.  You mix the two together and let the mixture sit for about five minutes.  That simple!

Simple Syrup:

Next, you make a simple syrup, by simply cooking some water, corn syrup, and sugar together for a few minutes until it reaches 250 degrees on a candy thermometer.


Add the syrup mixture to the gelatin mixture in a large mixing bowl and whip on high speed until tripled in volume.  At this point you will fold in your flavors, such as pumpkin, spices, and a touch of food coloring, if preferred.

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Cutting and Coating Marshmallows:

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Now, the only thing left is to cut the marshmallows and coat them in the classic coating, (recipe below).  It’s simply made of powdered sugar and cornstarch.  This keeps the marshmallows from sticking together.  I added some cinnamon for this particular recipe.

Pumpkin Spice Marshmallows.

More homemade marshmallow recipes:

Vanilla Marshmallows

Peppermint Marshmallows 

Strawberry Marshmallows 

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you. 🙂

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Pumpkin Spice Marshmallows

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 24 1x
  • Category: candy/desserts
  • Cuisine: American


These pillowy and spongy Pumpkin Spice Marshmallows are infused with pumpkin and warm spices and will literally melt in your mouth.  Toss a couple into a hot cup of coffee and turn it into a pumpkin latte.  They are also perfect for gift giving and store wonderfully.


Units Scale

The Bloom

  • 5 teaspoons unflavored powdered gelatin
  • 1/2 cup cold water

The Syrup

  • 3/4 cup sugar
  • 1/2 cup light corn syrup, divided
  • 1/4 cup water
  • 1/4 teaspoon salt

The Mallowing

  • 1/3 cup pure pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon grated nutmeg
  • 1 teaspoon pure vanilla extract
  • Wilton Copper (light skin) gel food coloring, optional

The Cinnamon Coating

  • 1/2 cup classic coating (see recipe below)
  • 1/4 teaspoon cinnamon

Classic Coating

  • 1 1/2 cups powdered sugar
  • 1 cup cornstarch
  • Sift sugar and cornstarch together into a medium bowl. Cover with an air tight lid and store. Mixture will keep indeifinitely if kept in an airtight container.


  1. Lightly coat an 8 x 8 inch baking pan with cooking spray.

The Bloom

  1. In a small heatproof bowl, whisk together the cold water and gelatin. Allow to set for at least 5 minutes.

The Syrup

  1. Add the sugar, 1/4 cup of corn syrup, water and salt to a medium saucepan. Stir to combine. Bring to a boil over high heat, stirring occasionally, and cook until temperature reaches 250 degrees on a candy thermometer.
  2. Meantime, add the remaining 1/4 cup of corn syrup to the bowl of an electric stand mixer fitted with the whisk attachment. Go ahead and microwave the gelatin on high for about 30 seconds until it has completely melted. Add the gelatin to the corn syrup in the mixing bowl. Turn mixer on low and keep it running.

The Mallowing

  1. In a small bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, and vanilla and set aside. Once the syrup has reached 250 degrees, slowly add it to the mixing bowl, leaving the mixer on slow speed until all of the syrup has been added. Increase the speed to medium and whisk for 5 minutes. Increase the speed to medium-high and whisk for an additional 5 minutes. Turn to the highest setting and whisk for 1 additional minute. The mixture should be tripled in volume.  Add the pumpkin/spice mixture and fold in on low speed.  At this point, if you prefer to enhance the color, add 1 to 2 drops of food coloring and whisk for a few seconds. Using a spatula, give the marshmallow batter a fold to ensure the pumpkin mixture is totally incorporated.
  2. Pour the marshmallow batter into the prepared pan, using an offset spatula to spread the batter into the corners. Sprinkle the batter generously with the cinnamon coating. Allow to set for at least 6 hours to cure.
  3. Run a sharp knife around the edges of the marshmallows to make sure they are loosened from the pan. Invert the pan onto a surface that has been sprinkled with the coating and dust with additional coating. Cut into pieces. Dip sticky edges in more coating, patting off any excess.
  4. Store in an airtight container for up to two weeks.


  • Yield is about 24 1 1/2″ marshmallows.
  • Total time does not include curing.

 Original recipe posted 11-23-17. Updated 11-11-21.