Pumpkin Marshmallows Recipe - Allrecipes.com
Pumpkin Marshmallows Recipe
  • READY IN 1+ days

Pumpkin Marshmallows

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 100 1 inch squares Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    1 day 1 hr 30 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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

Most Helpful Critical Review
Oct 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


9 Ratings

Nov 17, 2010

I made marshmallows. Me, a candy-thermometer challenged person. I. Made. Marshmallows. And they rock. Granted, I'm sure it's easier to buy a $.99 bag of the pre-made and I *know* there is no sticky residue covering every countertop, 4 bowls, 3 spatulas, 2 hands and one KA mixer when you do.... But how often do you get the chance to eat fresh, pillowy, oh-so-soft marshmallows that taste like pumpkin pie? Try these sometime, you just may surprise yourself. I know I did.

Nov 03, 2009

Just made these for a Wiccan event. Very easy to make and tasted great. Will keep this recipe and will make again!

Sep 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.

Nov 03, 2011

Mine didn't look anything like the picture, but they were very good. Easy recipe to follow.

Jan 11, 2012

coat in powdered sugar, not cocoa powder

Nov 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.


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  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 21 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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