Pumpkin Pie Marshmallows

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The weather here has been just beautiful lately.  Crisp, cool and perfect!  So perfect, it was time to roll out the fire pit and make some s'mores.  Being so close to Thanksgiving, I thought I would put a spin on the traditional s'more.  I searched and quickly came across a pumpkin marshmallow recipe.  It was very similar to my vanilla one, but had the addition of pumpkin puree, spices, and orange food coloring.  I changed the spices according to my own taste and left out the food coloring because I wanted them to look natural-- not neon.  Paired with my homemade graham crackers and some white chocolate (and a little spread of caramel I had in the fridge)-- yum!  Move over pumpkin pie.  I think we have a new tradition after our Thanksgiving meal!

Do not be intimidated by making your own marshmallows.  They are fairly simple, but you do need a candy thermometer and a stand mixer.  In the pumpkin marshmallow recipe, I found that dusting them with cornstarch in addition to powdered sugar is essential due to the extra moisture from the pumpkin puree.  And once you make your own marshmallows you'll understand why it's worth it.  They are far superior in taste and texture than the ones at the store.

*Update- please see this post about removing excess moisture from the pumpkin puree.
Printable Recipe

Pumpkin Marshmallows
about 30 marshmallow squares

3 packages unflavored gelatin
1 cup cold water, divided
1 1/2 cup granulated sugar
1 cup light corn syrup
1/2 cup unsweetened pumpkin puree, homemade or store-bought removed of excess moisture (see this post)
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup powdered sugar
1/4 cup cornstarch

Combine the powdered sugar and cornstarch in a small bowl.  Line the bottom of a 9x13-inch non metal baking pan with parchment paper, spray lightly with non-stick spray and dust with 1/3 of the sugar/starch mixture.  Set the pan aside and reserve the remaining sugar/starch mixture.

Place 1/2 cup of the cold water in the bowl of a stand mixer fitted with the whisk attachment.  Sprinkle the gelatin on top and stir to distribute.  Let the gelatin dissolve for at least 5 minutes.

Place the reaming 1/2 cup water, the corn syrup, and the granulated sugar in a medium saucepan over medium heat.  Stir to dissolve the sugar.  Increase the heat to medium-high and insert a candy thermometer.  Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer, about 8 minutes.  Immediately remove from the heat.

Turn the mixer on low and carefully pour in the hot syrup.  Once all the syrup is added, turn the mixer to high and whip for 12- 15 minutes or until it is stiff and shiny.

While the marshmallow is whipping, combine the pumpkin puree with the spices and vanilla.  When the marshmallow is ready fold in the pumpkin mixture and stir until well-mixed and there are no visible pumpkin streaks remaining.

Pour the mixture into the prepared pan and smooth the top.  Dust with 1/3 of the sugar/starch mixture and let is sit uncovered for at least 8 hours preferably overnight.

Turn the marshmallows onto the cutting board and cut into 1 1/2-inch squares using a pizza wheel.  Dust the sides with the remaining sugar/starch mixture.  Store in a container with the lid slightly ajar for up to 3 days.  Enjoy!

Source: Adapted from here

Homemade Graham Crackers 
yields 48 crackers

1/2 cup all-purpose flour 
1 3/4 cups whole-wheat flour 
1/2 cup sugar 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/4 teaspoon ground cinnamon 
1/2 cup cold butter, cut into 1/2 inch cubes 
2 tablespoons honey 
2 tablespoon molasses 
1/4 cup cold water 
1 teaspoon vanilla extract 

In a food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and process until the mixture resembles coarse meal, about 30 seconds or so. Add the honey, molasses, water, and vanilla. Mix until the dough starts to come together in a ball, another 30 seconds. Scrape dough out of the mixer.

Between 2 sheets of waxed or parchment paper, roll the dough ½-¼ -inch thick. Chill for at least 1 hour, until firm
Preheat oven to 350ยบ F. Retrieve the dough from the refrigerator and roll it a bit more to a 1/8-inch thick. With a sharp knife, pizza cutter, or fluted pastry wheel, cut into 2-inch squares. Arrange the crackers on parchment lined baking sheets. With a fork, prick 3 times in each cracker. 

Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool on the pan.  Enjoy!

Source: Adapted from here


  1. Wow! These look amazing!!!!

  2. Kathleen-
    Thanks! I hope you try them:P They are something special!

  3. These look DELICIOUS!!!! I am going to make these tomorrow with my little girl! Thanks for sharing and great idea for the holidays!

  4. Great Idea! I would definitely rather eat these than pumpkin pie!

  5. This look amazing. I dont really like pumpkin but this makes me think if I really do!

  6. These look so good. Thanks for sharing them over at dishfolio. Your pictures are so impressive.

  7. What a delicious idea. Great for Thanksgiving, for sure!

  8. yum! looks sooo delicious! thanks for stopping by my blog :)

  9. i have been struggling with what to make for the teachers this year for the holidays. this is it! thanks for inspiring!

  10. Urban Baker-
    These would make a nice gift:) Always glad to inspire!

  11. This is absolutely picture perfect... I have never had the mallows in pumpkin and am so eager to give them a try..

  12. I cannot wait to try these! You encouraged me to make bagels and they were wonderful. Why not marshmallows?! Thanks for the inspiration.

  13. Thanks, Mom!
    I couldn't help but thinking how perfect these would be after a walk in the woods out in GTA!

  14. I'm definately making these marshmellows! I'm actually super psyched about it, thanks so much for sharing!
    Your photography is absolutely gorgeous, I've been looking at your blog the majority of the morning!
    Jess : )

  15. Jess-
    Thank you very much for the kinds words:) I am glad you are enjoying my blog.

  16. AnonymousMay 04, 2011

    Valuable info. Lucky me I found your site by accident, I bookmarked it.

  17. These look just lovely! For those of us without a stand mixer...would this work with a hand mixer, or would the mixture be too tough/sticky for it to handle?

  18. Justine-
    Although, I cannot speak from experience, you can use a hand held mixer. I just think it might take a bit longer to beat.

  19. Nicole - Thanks for your response. Will give it a shot and let you know how it works out :-)

  20. Pumpkin S'mores!? At first, I was all, Are you for REAL?, then I was all, I have to feature these on my big fall pumpkin post!! http://www.at-altitude.com/35-amazing-pumpkin-recipes-for-fall/. Oh and don't even get me started on that popcorn shrimp you just posted- looks amazing!

  21. Hi! I want to make this sweet treat, but need to know: how many grams are there in 1 envelope of gelatin? :)

    1. One envelope of gelatin is .25 ounces or about 8 grams.


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