Pumpkin Marshmallows

Love fall treats? If so, you’ll love this! I’m sharing my Pumpkin Marshmallows recipe, plus over 50 fall recipe links.

Pumpkin Marshmallows

I am SO excited to start cooking with fall flavors! This week for #SundaySupper, our theme is Fall Foods. There are so many ways to go with this, but my thoughts immediately turned to pumpkin. I’ve also been wanting to make some fall flavored marshmallows, so I decide it was time to give it a try.

Pumpkin Marshmallows

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.

Pumpkin Marshmallow in Coffee

You’ll also find that I use canned pumpkin in this recipe. Not only does it add to the pumpkin flavor, but it gives the marshmallows a nice pumpkin color.  The marshmallows are 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.

How to Make Pumpkin Marshmallows 1

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. Make 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.

How to Make Pumpkin Marshmallows 2

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

How to Make Pumpkin Marshmallows 4

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

How to Make Pumpkin Marshmallows 5

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 powered sugar, if you wish.

How to Make Pumpkin Marshmallows 7

You now have pumpkin marshmallows!

Pumpkin Marshmallows

If making homemade marshmallows interests you, I highly encourage you to give it a try. Here’s the full recipe which is ready for you to print or you can save to your ZipList recipe box:

Pumpkin Marshmallows
  • 1 cup liquid pumpkin coffee cream; divided (I used Coffeemate Pumpkin Spice creamer; do not use no fat or no sugar added varieties)
  • 1 cup canned pumpkin puree
  • 3½ packets unflavored gelatin
  • 1¾ cup granulated sugar
  • ½ cup light corn syrup
  • ¼ teaspoon salt
  • 2 egg whites
  • Powdered sugar
  1. Spray the sides and bottom of a 13x9" baking pan lightly with cooking spray. Cover evenly with powdered sugar.
  2. In a stand mixer bowl, or other large metal bowl, add ½ cup of liquid coffee creamer and pumpkin. Mix to combine. Sprinkle mixture with 3½ packets of unflavored gelatin and let it soften.
  3. In a medium to large-sized heavy-bottomed pot, combine the remaining ½ 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 it's 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.
--This recipe can be used with other flavored creamers, if you wish.

Pumpkin Marshmallows

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:

Don’t forget to join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

Like this post?
Subscribe to the free Home Cooking Memories Newsletter!


  1. says

    Well, aren’t those just the prettiest little pale orange squares! I am intrigued by flavored marshmallows because I must admit, I’ve never tried one. You make it look so easy, Brandie!

  2. says

    Brandie, I am always so impressed when people make their own marshmallows. I keep thinking that I’ll mess it up if I try! Thanks for these step by step photos and fantastic instructions. I’m drooling just thinking of all the delicious possibilities with these pumpkin flavoured beauties…


  1. […] Pumpkin Pie Marshmallows from Home Cooking Memories Salted Caramel Apple Crisp Bars from Table for Seven Apple Cider Five Spice Caramels from girlichef Pumpkin Bread Pudding from Soni’s Food Italian Apple Torta from La Bella Vita Cucina Chocolate Black Bean Cookies from Mama’s Blissfull Bites Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca Caramel Apple Sugar Cookie Pizza from Chocolate Moosey Apple Pie Turnovers from Basic and Delicious Pumpkin Bourbon Crumb Pie from Gotta Get Baked Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie Maple Syrup Pumpkin Bars from What Smells So Good? Pear Almond Graham Cracker Tart from Vintage Kitchen Notes Walnut-Stuffed Baked Apples from Foxes Loves Lemons Buttery Bourbon Ice Cream from NinjaBaking Caramel Apples from Pies and Plots Funnel Cakes from The Texan New Yorker Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife Hot Apple Pizza from Cindy’s Recipes and Writings Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz […]

  2. […] With Chocolate Ganache 17. Pumpkin Mac & Cheese 18. Pumpkin Spice Oatmeal Cookie Cups 19. Pumpkin Marshmellows 20. Pumpkin Toffee Gooey Bars 21. Pumpkin Caramel Cupcakes with Caramel Cinnamon Cream Cheese […]

  3. […] 1. Candy Corn & Peanut Rice Crispy Treats- Life With The Crust Cut Off 2. Pumpkin Souffle- Heather’s French Press 3. Pumpkin Kissed Brownie Bites-What’s Cooking Love 4. Snickerdoodle Cupcakes-Love Bakes Good Cakes 5. Homemade Peanut Brittle-The Cards We Drew 6. Apple Crisp- Glamorous Affordable Life 7. Dark Chocolate Oreo Scones-The First Year Blog 8. Pumpkin Marshmallows-Home Cooking Memories […]

  4. […] 23. Pumpkin Crisp 24. Pumpkin Pie Martini 25. Pumpkin Pie Cupcakes 26. Mini Pie Slice Cookies 27. Marshmallows 28. Mug Cake 29. Pumpkin Scones 30. Mac n Cheese 31. Pumpkin Pie Almonds 32. Pumpkin […]

  5. […] 1. Candy Corn & Peanut Rice Crispy Treats- Life With The Crust Cut Off 2. Pumpkin Souffle- Heather’s French Press 3. Pumpkin Kissed Brownie Bites-What’s Cooking Love 4. Snickerdoodle Cupcakes-Love Bakes Good Cakes 5. Homemade Peanut Brittle-The Cards We Drew 6. Apple Crisp- Glamorous Affordable Life 7. Dark Chocolate Oreo Scones-The First Year Blog 8. Pumpkin Marshmallows-Home Cooking Memories […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: