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Pumpkin Spice Marshmallows

  • Sarah
  • 2 days ago
  • 2 min read


If fall had a flavor, this might be it. Soft, spiced, and a little nostalgic, these pumpkin spice marshmallows taste like autumn clouds you can toast, melt into cocoa, or gift in a pretty jar.


I made mine with real marshmallow root, just like the old-fashioned versions were once made. It gives them a gentle earthy flavor and helps with that pillowy texture. But don’t worry, if you don’t have it, you can still make these and they’ll turn out beautifully!






A hand holds sliced pumpkin bread on a floured wooden board. Background shows a pumpkin and a bowl of batter on a kitchen counter.

Serving Ideas

  • Drop one into your coffee or cocoa and let it melt like a pumpkin spice latte cloud.

  • Roast over a fire for a fun fall twist on s’mores.

  • Stack a few in a jar with twine for a simple, handmade gift.


If you’ve never made homemade marshmallows before, this is a great recipe to start with. No corn syrup, no weird ingredients, just real food, real flavor, and a little pumpkin spice magic.


Cubed bread pieces sprinkled with flour on a wooden board. Nearby is a knife. Rustic kitchen setting with earthy tones.

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Pumpkin Spice Marshmallows


Ingredients You’ll Need

  • 2 tbsp marshmallow root (optional — see note below)

  • 1 ¼ cups water, divided

  • 1 ½ cups honey, maple syrup, or sugar

  • 3 tbsp grass-fed gelatin

  • 3 tbsp pumpkin purée

  • 2 tsp pumpkin pie spice

  • ¼ tsp salt

  • 1 tsp vanilla extract



Let’s Make It


  1. Make the tea (optional): Simmer marshmallow root in 1 cup water for 5 minutes. Strain and set aside (top up to 1 cup if needed).

  2. Prep the pan: Grease or line an 8×8” pan with parchment.

  3. Bloom the gelatin: Sprinkle gelatin over ¼ cup cool water in a mixing bowl. Let sit 5–10 minutes.

  4. Add pumpkin & spices: Stir in pumpkin purée, pumpkin spice, salt, and vanilla.

  5. Cook the syrup: In a saucepan, combine sweetener and marshmallow tea (or plain water). Boil until 240°F.

  6. Whip it up: With mixer on low, slowly pour syrup into the gelatin mixture. Beat on high until thick, fluffy, and tripled in volume (about 8–10 minutes).

  7. Set & cut: Spread into pan, smooth top, and let set 6–8 hours (or overnight). Dust with arrowroot or powdered sugar and cut into squares.



Sliced dough on a floured wooden board, with a knife nearby. Background shows a pumpkin, eggs, and a bowl of batter. Warm kitchen vibe.

 

The Recipe:




Did you try making these Pumpkin Spice Marshmallows? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

 
 
 
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