Ingredients

Instructions

1. In a small bowl, combine the pumpkin puree with cinnamon, nutmeg, cloves, ginger, and allspice. Set aside.
2. Add the gelatin and ½ cup of the ice-cold water to the bowl of a stand mixer fitted with the whisk attachment.
3. In a small saucepan, combine the remaining ½ cup water, granulated sugar, corn syrup, and salt. Place over medium-high heat, cover, and allow to cook for 3 to 4 minutes. Remove the lid, attach a candy thermometer, and cook until the mixture reaches 240ºF. Remove from heat immediately.
4. With the mixer on low, slowly and carefully pour the hot sugar mixture down the side of the bowl in a steady stream. Once all the liquid is added, increase the speed to high and whisk for 12 to 15 minutes, until the mixture is very thick and lukewarm. During the last minute, add the vanilla extract and the pumpkin-spice mixture, starting on low and then returning to high to fully incorporate.
5. While whipping, whisk together the confectioners’ sugar and cornstarch. Lightly spray a 9×13-inch baking dish with nonstick spray and generously dust the bottom and sides with the sugar-cornstarch mixture, reserving the remainder.
6. When the marshmallow mixture is ready, pour it into the prepared dish and use a lightly greased spatula to spread it evenly. Sprinkle the top with the remaining sugar-cornstarch mixture so it’s lightly covered.
7. Let the marshmallows sit uncovered at room temperature for at least four hours or overnight to set.
8. Remove the marshmallow slab from the pan and place it on a cutting board. Dust a pizza wheel, sharp knife, or cookie cutter with the sugar-cornstarch mixture and cut into 1-inch squares (or your desired shape). Once cut, lightly dust all sides of each marshmallow to prevent sticking.
9. Store marshmallows in an airtight container for up to 3 weeks.

Notes

Nutrition data is an estimate provided for informational purposes only and is not medical advice.