Fall Treat: Homemade Pumpkin Marshmallow Recipe (2024)

Jump to Recipe

This HomemadePumpkin Marshmallows recipe is a must for marshmallow lovers who love pumpkin treats! Not only are these delicious by themselves, but they are amazing when added to a cup of hot chocolate or coffee.


This post contains some affiliate links for your convenience. We receive a commission if purchases are made through our links to retailers.Click here to read our full disclosure policy.

As soon as September rolls around, I’m eager to get started on some fall baking and cooking. My mind whirls with all the possibilities — there are so many great foods during the fall season. Guaranteed, you’ll find me using most of them in one way or another.

For my first fall treat of this year, I’ve decided to go with the all-star of fall: PUMPKIN! It’s always first on my mind when I think of fall recipes. I’ve also been wanting to make some fun fall flavored marshmallows, soI decide it was time to give Homemade Pumpkin Marshmallows a try.

Fall Treat: Homemade Pumpkin Marshmallow Recipe (2)

My pumpkin marshmallows have an ingredient that might surprise you: pumpkin coffee creamer. While you can definitely snack on these (we do!), popping one (or two??) of these into a cup of hot coffee or hot chocolate is pretty awesome. They would be a great gift idea too.

Ingredients Needed for Homemade Pumpkin Marshmallows:

Cooking Equipment Needed for Homemade Pumpkin Marshmallows:

Fall Treat: Homemade Pumpkin Marshmallow Recipe (3)

You’ll also find that I use canned pumpkin puree in this recipe. Not only does it add to the pumpkin flavor, but it gives these homemade marshmallows a nice pumpkin color. The Homemade Pumpkin Marshmallows come out light and springy, but also have a creaminess to them.

To start, you’ll combine a bit of the creamer and the canned pumpkin in your stand mixer bowl. Give it a quick mix and then sprinkle the top of the mixture with the gelatin.

Note: I have the KitchenAid Tilt-Head Stand Mixer 5-Quart in Empire Red, which was a special gift from my dad. You don’t have to have a stand mixer, but it can be a major challenge to make homemade marshmallows with a hand mixer.

Fall Treat: Homemade Pumpkin Marshmallow Recipe (4)

While the gelatin is softening on the pumpkin mixture, head to the stove to heat your sugar, corn syrup, and more creamer to 240 degrees F on a candy thermometer(and yes, a candy thermometer is a MUST). Be sure to use a pot that is deep enough – this is not the time to use a tiny saucepan. The mixture will bubble up as you see in this photo below and you don’t want it to overflow.

Fall Treat: Homemade Pumpkin Marshmallow Recipe (5)

Your sugary syrup that you’ve created is combined with your pumpkin mixture. Everything is mixed for about 10 minutes or until it has tripled in size (or so).

Fall Treat: Homemade Pumpkin Marshmallow Recipe (6)

The mixture is poured into a 13×9″ pan, which has been very lightly greased and also coated with powdered sugar. The top is also sprinkled with powdered sugar.

Fall Treat: Homemade Pumpkin Marshmallow Recipe (7)

After resting for at least 4 hours (or overnight), the marshmallows are turned out onto a cutting board. Start by cutting the marshmallows into strips, and then into squares. I like the edges to dry out just a bit, so I let them sit uncovered for a short while. After this, you can toss each square in powdered sugar, if you wish.

Fall Treat: Homemade Pumpkin Marshmallow Recipe (8)

You now have pumpkin marshmallows!

Fall Treat: Homemade Pumpkin Marshmallow Recipe (9)

Homemade Pumpkin Marshmallows Recipe

Here’s my full Homemade Pumpkin Marshmallows recipe which is ready for you to print. If you aren’t ready for it yet, be sure to save it to Pinterest so you can find it easily later.

Print

Fall Treat: Homemade Pumpkin Marshmallow Recipe (10)

Homemade Pumpkin Marshmallows

5 Stars4 Stars3 Stars2 Stars1 Star

No reviews

  • Author: Brandie Valenzuela
Print Recipe

Description

This HomemadePumpkin Marshmallows recipe is a must for marshmallow lovers who love pumpkin treats! Not only are these delicious by themselves, but they are amazing when added to a cup of hot chocolate or coffee.

Ingredients

Scale

  • 1 cup liquid pumpkin coffee cream; divided (don’t use non-fat or no sugar added varieties)
  • 1 cup canned pumpkin puree
  • 3 1/2 packets unflavored gelatin
  • 1 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 egg whites
  • Powdered sugar

Instructions

  1. Spray the sides and bottom of a 13×9″ baking pan lightly with cooking spray. Cover evenly with powdered sugar.
  2. In a stand mixer or other large metal bowl, add 1/2 cup of liquid coffee creamer and pumpkin. Mix to combine. Sprinkle mixture with 3 1/2 packets of unflavored gelatin and let it soften.
  3. In a medium to large-sized heavy-bottomed pot, combine the remaining 1/2 cup of creamer, sugar, corn syrup, and salt. Heat mixture on medium, stirring constantly, but gently, until all of the sugar is dissolved. Once the sugar is dissolved, stop stirring, clip your candy thermometer inside the pan and allow the mixture to come to a gentle boil (with NO stirring). As it comes to a boil, the mixture will bubble and rise; be sure to keep the heat at medium, no higher.
  4. Heat mixture to 240 degrees F. Be sure to keep watch as the temperature can rise quickly. When it reaches 240 degrees F, remove from the heat immediately and pour into your stand mixer mixing bowl. With a whisk by hand, stir to combine with the gelatin. Stir until the gelatin is completely dissolved. Then, beat the mixture on high until it is very thick (about 2-3 times the amount you originally started with), about 8-10 minutes or so.
  5. While the mixture is beating in your stand mixer, beat two egg whites in a bowl until stiff peaks form. Beat the egg whites into the white/thick marshmallow mixture until just barely combined (don’t overdo it).
  6. Pour the mixture into your prepared pan and spread it to make it as even as you can. Sift powdered sugar on the top of the mixture and allow to sit and firm up for about 4 hours (minimum) or overnight. If there is excess moisture on your marshmallows, you may want to blot them with a paper towel.
  7. When firm, use a sharp knife that is lightly oiled or dipped in powdered sugar. Run the knife along the inside edge of the pan to separate the marshmallow from the pan (if the knife gets sticky again, you can dip it again in powdered sugar). Place the pan on its side and with the knife, gently lift up one of the corners and allow the marshmallow to fall out onto a cutting board. Dip a knife, or a pizza cutter, in powdered sugar and cut the marshmallow into strips and then into squares.
  8. If you wish, gently toss each square in a bowl that has powdered sugar in it. Dust off the excess powdered sugar and place on a plate or in a food storage container.

Notes

–This recipe can be used with other flavored creamers if you wish.

  • Category: Candy
  • Cuisine: American

Recipe Card powered byFall Treat: Homemade Pumpkin Marshmallow Recipe (11)

Fall Treat: Homemade Pumpkin Marshmallow Recipe (12)

If you love Autumn like I do, you’ll want to check out the fall foods that the rest of the #SundaySupper food bloggers have created:

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

Fall Treat: Homemade Pumpkin Marshmallow Recipe (2024)

FAQs

Why are my homemade marshmallows not fluffy? ›

The key to getting the perfect marshmallow consistency is in the mixing. As you mix all the hot ingredients together, you inherently add air to the recipe. This air gives your marshmallow its fluff. And as more and more air enters the mix, the gelatin and sugar cool and set.

What are the ingredients in Jet Puffed Pumpkin Spice marshmallows? ›

Ingredients. Corn Syrup, Sugar, Modified Cornstarch, Dextrose, Water, Gelatin, Contains Less Than 2% Of Tetrasodium Pyrophosphate (Whipping Aid), Natural And Artificial Flavor, Yellow 5, Yellow 6, Red 40, Blue 1.

What is added to marshmallows that makes them squishy and fluffy? ›

The Key to a Gooey Marshmallow

In marshmallows, the foam is made up of air suspended in a liquid sugar mixture. Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that gives the marshmallow its stretchy, gooey texture.

Can you melt marshmallows in the oven? ›

Preheat your oven to 450°F (232°C) and place an eight-inch (20.32 centimeters) cast-iron skillet inside. Then, grab your marshmallows and cut them in half. After around 5 minutes, remove the skillet from the oven and set it on a heat-resistant surface.

Can you over whip marshmallows? ›

Yes, you can. Overwhipping the marshmallow mixture can result in an an extra sticky and stubborn consistency that is hard to spread out.

What is the difference between marshmallow fluff and jet puffed marshmallow creme? ›

Is Fluff the same as Marshmallow Creme? Generically, they are the same, but Fluff is made by a costly, batch-whipping process. Creme is whipped in a continuous mixing process.

What main two chemicals gives pumpkin spice its flavor? ›

The major and common ingredient in pumpkin spice lattes include: cinnamic aldehydes for cinnamon, eugenol for clove or allspice, terpenes such as sabinene for nutmeg, and zingiberene for ginger. They may also contain vanillin and cyclotene for the burnt butter or maple notes to round off the flavor.

What is Jet Puffed Marshmallow Creme made of? ›

CORN SYRUP, SUGAR, WATER, CONTAINS LESS THAN 2% OF DRIED EGG WHITES, CREAM OF TARTAR, XANTHAN GUM, ARTIFICIAL AND NATURAL FLAVOR.

Can Muslims eat marshmallows? ›

Foods like jellybeans, marshmallows, and other gelatin-based foods also typically contain pork byproducts and are not considered Halal. Even products like vanilla extract and toothpaste can contain alcohol! Muslims will generally not eat meat that has also come in contact with pork.

What does corn syrup do to marshmallows? ›

Corn syrup pulls double duty in a marshmallow. It doesn't crystallize like sugar does, plus it actually reduces the amount of dissolved sugar that crystallizes.

Why are my homemade marshmallows so wet? ›

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above).

Can dogs eat marshmallows? ›

Marshmallows, regardless of their sweetener content, are loaded with sugar, which should never be given to your pet. Even if your dog consumes marshmallows without artificial sweeteners, you should still be cautious as the high sugar levels can lead to an upset stomach, pancreatitis, and vomiting.

Do you need butter to melt marshmallows? ›

However, if you need the marshmallows to be melted for use in a recipe like a mousse or cereal bar, then it's best to do so very gently in a saucepan, ideally with other ingredients like butter, milk or water, depending on your recipe.

How do you puff up marshmallows? ›

In the microwave, an ordinary marshmallow will puff up until it's enormous! Kids, please don't try this without the help of an adult.

Why is my marshmallow too soft? ›

If the temperature is too low the marshmallow will be too soft and won't hold its shape. Too high of a temperature will cause the texture to become far too sticky and the marshmallows would likely pull out your fillings. A Thermapen®® is perfect for spot-checking the temperature of your sugar.)

Top Articles
Latest Posts
Article information

Author: Barbera Armstrong

Last Updated:

Views: 5796

Rating: 4.9 / 5 (79 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Barbera Armstrong

Birthday: 1992-09-12

Address: Suite 993 99852 Daugherty Causeway, Ritchiehaven, VT 49630

Phone: +5026838435397

Job: National Engineer

Hobby: Listening to music, Board games, Photography, Ice skating, LARPing, Kite flying, Rugby

Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.