These soft, airy marshmallows taste like pumpkin pie. The recipe takes at least a full 24 hours to make, so give yourself lots of time to get everything ready. If the cocoa dredging mixture isn't sweet enough, you can sift some confectioners' sugar into it, although the bitter chocolate coating balances the very sweet marshmallow nicely.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
1 day
total:
1 day
Servings:
50
Yield:
100 1 inch squares
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9x13 inch pan with plastic wrap and spray it lightly and uniformly with cooking spray. Set aside. Pour the 1/2 cup cold water into the bowl of a stand mixer and sprinkle the gelatin on top; set aside for 10 minutes.

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  • Combine the white sugar, corn syrup, and 1/4 cup water in a saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, combine the pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Mix well.

  • Attach the mixing bowl to the stand mixer with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar syrup in a steady stream down the side of the mixing bowl. Increase the mixer to medium-high speed and add the salt. Mix until stiff, shiny, and white in color, about 5 to 12 minutes. Scrape down the sides of the bowl occasionally using a rubber spatula.

  • Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Add food coloring, if desired, for a deeper orange color. Return the bowl to the mixer and beat on medium-high speed about 3 minutes longer. Dip a spatula into the marshmallow mixture: the mixture should form a more-or-less continuous ribbon off the spatula into the bowl.

  • Pour the mixture into the prepared pan so that it is an even depth. Let the mixture set at room temperature for at least 8 hours or overnight.

  • Sift the cocoa powder, cornstarch, and confectioners' sugar into a pie plate. When the marshmallows have set, turn them onto a work surface and cut them into squares or shapes as desired. Roll each marshmallow in the cocoa mixture to coat all sides (reserve the cocoa mixture for re-dredging if needed). Marshmallows are best served fresh, but they can be stored in an airtight container (unrefrigerated) for about a week or in the freezer for a month. If you store the marshmallows, re-roll them in the cocoa mixture before serving.

Nutrition Facts

52 calories; protein 0.5g; carbohydrates 13.1g; fat 0.1g; sodium 21.3mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
10/15/2009
Yum! A fabulous tasting marshmallow! I decided to try to make marshmallows today on a whim and this recipe is very good! I do recommend adding the pumpkin mixture to taste I made 2 batches and the second was a little less strong which I preferred. Thanks for giving me a little treat to give my family's pumpkins Read More
(27)

Most helpful critical review

Rating: 3 stars
10/21/2010
I tried these last week...while they tasted amazing they didnt really turn out like marshmallows...kind of a cross between marshmallows and jello Read More
(16)
10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/15/2009
Yum! A fabulous tasting marshmallow! I decided to try to make marshmallows today on a whim and this recipe is very good! I do recommend adding the pumpkin mixture to taste I made 2 batches and the second was a little less strong which I preferred. Thanks for giving me a little treat to give my family's pumpkins Read More
(27)
Rating: 5 stars
11/03/2009
Just made these for a Wiccan event. Very easy to make and tasted great. Will keep this recipe and will make again! Read More
(17)
Rating: 3 stars
10/21/2010
I tried these last week...while they tasted amazing they didnt really turn out like marshmallows...kind of a cross between marshmallows and jello Read More
(16)
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Rating: 3 stars
09/29/2011
The basic marshmallow recipe is based on Thomas Keller's French Laundry restaurant marshmallow recipe (which is very adaptable to all sorts of flavors). The pumpkin part is fun and pretty but the cocoa coating just ruins it. Makes it too dark. Next time I will omit cocoa powder and use a mix of cornstarch and powdered sugar. I made these again and the marshmallows are way too moist and do not dry out! They soak up all the PS/cornstarch mixture. Liquid is sitting at the bottom of the container as they sit. Eew. I am changing the rating. Read More
(8)
Rating: 4 stars
11/03/2011
Mine didn't look anything like the picture but they were very good. Easy recipe to follow. Read More
(4)
Rating: 5 stars
01/11/2012
coat in powdered sugar not cocoa powder Read More
(3)
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Rating: 5 stars
11/18/2016
The amount of the pumpkin was perfect (use pumpkin puree not pumpkin pie filling). The spices were perfect. If your marshmallows didn't turn out try investing in a candy thermometer. The marshmallows could be considered a jello marshmallow of sorts but that's what makes homemade marshmallows amazing. You can't buy this in a store and so much better than jello or store marshmallows. I would make again. I didn't use cocoa next time I would dust half w cocoa and have w 10x. I dusted w 1/2 cornstarch as suggested and would do that again also. I was proud to put these on my table they can be addictive though and I am not a store bought marshmallow girl. Read More
(1)
Rating: 2 stars
11/01/2012
I scaled this down to try the recipe before I took it to my kids pumpkinfest at school and I'm glad I did! Because I could not get past the consistency. It was more like jello than marshmallow. The flavor wasnt bad but a very odd feeling when you bite into it. I will not be making these again. Read More
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