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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.
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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.
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:
- Liquid Pumpkin Creamer (1 Cup)
- Canned Pumpkin Puree (1 Cup)
- Unflavored Gelatin (3 1/2 Packets)
- Granulated Sugar (1 3/4 Cups)
- Light Corn Syrup (1/2 Cup)
- Salt (1/4 Teaspoon)
- Egg Whites (2)
- Powdered Sugar
Cooking Equipment Needed for Homemade Pumpkin Marshmallows:
- 13×9 Baking Pan
- Cooking Spray
- Stand Mixer
- Heavy-bottom Pot
- Candy Thermometer
- Baking Shifter
- Kitchen Knife or Pizza Cutter
- Food Storage Container
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.
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.
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).
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.
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.
You now have pumpkin marshmallows!
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.
Homemade Pumpkin Marshmallows
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- Author: Brandie Valenzuela
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
- Spray the sides and bottom of a 13×9″ baking pan lightly with cooking spray. Cover evenly with powdered sugar.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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
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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
- Apple Spice Muffinsfrom Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glazefrom The Messy Baker
- Apple Spice Wafflesfrom Treats and Trinkets
- Pumpkin Spice Latte Donutsfrom Daily Dish Recipes
- Mini Pumpkin Pancake Kebobsfrom The Urban Mrs.
- Mini Apple Cinnamon Rollsfrom Peanut Butter and Peppers
- Cinnamon Apple Crepes from Bakes By Brown Sugar
- Maple Apple Breadfrom The Foodie Army Wife
- Pumpkin Ale Pretzel Bunsfrom A Kitchen Hoor’s Adventures
Outstanding Soups, Starters and Sides:
- Bacon, Corn and Shrimp Chowderfrom The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausagefrom Hezzi-D’s Books and Cooks
- Parmesan Polentafrom That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugulafrom Shockingly Delicious
- Butternut Squash Tian with Herb Toppingfrom Food Lust People Love
- Chipotle Sweet Potato Soupfrom Alida’s Kitchen
Comforting Main Dishes:
- Autumn Risotto with Chicken & Cranberriesfrom Momma’s Meals
- Mushroom and Spinach Lasagna from Life as a Strawberry
- Roasted Fig & Pancetta Pasta Carbonarafrom Nik Snacks
- Chilifrom Casa De Crews
- Vegan Mushroom Pie from Lazy Cat Kitchen
- White Pizza with Kale and Meatballsfrom The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim)from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cakefrom The Roxx Box
- Penne with Spicy Pumpkin and Sausage Saucefrom Webicurean
- Bacon Spinach Pastafrom Magnolia Days
- Chicken, Spinach, and Gnocchi Soupfrom Cookin’ Mimi
- Stuffed Meatballs in Tomato Alfredo Saucefrom Family Foodie
- Butternut Squash and Lentil Pot Piefrom Curious Cuisiniere
- Mini Meatball and Goat Cheese Risottofrom MarocMama
- Onion Tart {Zwiebelkuchen}from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chilifrom Neighborfood
Decadent Desserts:
- Pumpkin Marshmallowsfrom Home Cooking Memories
- Salted Caramel Apple Crisp Barsfrom Table for Seven
- Apple Cider Five Spice Caramelsfrom girlichef
- Italian Apple Tortafrom La Bella Vita Cucina
- Apple Fig and Pomegranate Crispfrom Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizzafrom Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumblefrom Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes)from La Cocina de Leslie
- Maple Syrup Pumpkin Barsfrom What Smells So Good?
- Pear Almond Graham Cracker Tartfrom Vintage Kitchen Notes
- Walnut-Stuffed Baked Applesfrom Foxes Loves Lemons
- Buttery Bourbon Ice Creamfrom NinjaBaking
- Caramel Applesfrom Pies and Plots
- Funnel Cakesfrom The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookiesfrom In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cakefrom Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cakefrom Big Bear’s Wife
- Hot Apple Pizzafrom Cindy’s Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Applesfrom Sue’s Nutrition Buzz
Tasty Drinks:
- Pumpkin Juice – Harry Potter Stylefrom The Dinner-Mom
- The Best Wines for Fall Foodsfrom ENOFYLZ Wine Blog
