These fluffy, pillowy healthy homemade Pumpkin marshmallows are little clouds of heaven, made without corn syrup and are sweetened naturally with maple syrup or honey! The perfect addition to your favorite warm fall beverage (or snacking on straight up!), you’ll seriously have a hard time believing these are refined sugar free, paleo, and all natural.This post contains tons of tips on how to make homemade marshmallows, like how to make them with or without a candy/sugar thermometer!
Pumpkin Pie marshmallows
If you’re new to my blog (first of all, Hi! So happy to have you here), but I’m Dani and I LOVE making homemade marshmallows. Seriously, obsessed. I think most people think they’d be difficult or time-consuming to make, but they couldn’t be easier and I honestly find them so fun! With a few flavors already living on my blog, I was on a mission to create a fall version that would be the perfect addition to your favorite cozy drink – or snacking on straight up, who’s judging! 😉
The texture of homemade marshmallows is even better than store-bought. These Pumpkin Marshmallows are full of flavor, fluffy, pillowy, and perfectly spiced & sweet! These are a great companion to your hot chocolate, chai, matcha or any cozy beverage! They are also great to snack on as-is, dipped in a little white chocolate, thrown into your favorite holiday desserts – the possibilities are endless!
If you want another fun flavor to try my strawberry marshmallows, matcha marshmallows, or snickerdoodle marshmallows!
Homemade marshmallow recipe video
Why you’ll love these healthy pumpkin marshmallows
- They are gut-healthy, made with grass-fed gelatin making them a healthier snack option!
- They are naturally sweetened, refined sugar-free, and paleo!
- Pumpkin marshmallows are fun for fall and the holidays!
- These melt great, just like store-bought marshmallows!
- Homemade marshmallows make a great DIY gift idea!
- Great for hot cocoa, matcha, or dipped in white chocolate!
- They are a delicious addition to S’mores!
- Lower sugar option than classic marshmallows.
How to make Pumpkin spice marshmallows
Full recipe and measurements are in the recipe card at the bottom of the post!
Equipment
- Stand mixer or hand mixer: I recommend using a stand mixer for best (and easiest) results, but you can also use a hand-held electric mixer. I love my KitchenAid stand mixer, but this more affordable option is also great!
- Spatula
- Square baking dish: I like to use a 9×9 for thicker marshmallows, but you can also use a larger rectangle pan and cut them into mini marshmallows!
- Small sauce pan
- Candy thermometer (optional!): You’ll want to boil the sugar mixture until it reaches at least 220F. Using a candy thermometer works great for this, however i’ve made them plenty of times without one! I’ll leave notes in the recipe card.
Ingredients & substitutions
- Grass-fed gelatin: Not all gelatin is created equal! To receive the gut-healthy and beauty-boosting benefits of gelatin, be sure to use a high quality, grass-fed option. I love Further Foods as it’s pasture-raised, grass-fed, non-GMO and gluten-free. It’s great for healing your gut-lining and benefits your hair, skin, and nails!
- Sweetener: Honey or maple syrup are used to sweeten these marshmallows.
- Pumpkin pie spice
- Pumpkin puree: be sure to use canned pumpkin pure, NOT pumpkin pie filling! We just use 2 tbsp per batch, so you can save leftover puree or freeze it into cubes for pumpkin pie protein shakes! Pumpkin is an amazing source of beta-carotene, fiber, and potassum!
- Baking staples: Vanilla extract, sea salt, cinnamon
Steps to make Homemade Pumpkin marshmallows
See recipe card below for FULL instructions – here is an overview!
- Line a 9×9 pan with parchment paper. Spray the paper with spray oil and sprinkle tapioca flour all over it. This ensures the mallows won’t stick – don’t skip this step! In the bowl of your stand mixer, add the 1/2 cup water and gelatin. Give it a mix and let it sit while you make the syrup.
- In a small pot, add the water and honey or maple syrup. Bring the mixture to a boil and let it bowl for about 10 minutes. If you have a candy thermometer, you want it to reach between 220-240F. If you don’t have a thermometer, no stress. Letting it boil for 10 minutes at a high heat is usually enough!
- Remove the pot from the heat. With the stand mixer going on low, add in the pumpkin pure, spice, and vanilla. Then drizzle in the syrup mixture. Allow the mixer to whip on high until the mixture triples in size and gets light & fluffy. This usually takes 3-5 minutes. You’ll want it to still be somewhat drippy but it should coat the whisk when you lift it from the bowl – don’t over-beat or it’ll thicken and turn into what some readers call marshmallow “brains” Lol.
- Once it’s done, use a spatula to pour the marshmallow mixture into the pan. You can use the spatula to press it in firmly and smooth them out, but i’ve found that wetting my hands with some water and using them is a bit easier.
- Cover the pan and let it sit at room temperature for 30-60 minutes until they’re firm. Then cut into marshmallows (I like to use scissors to make it easiest!).
serving suggestions
- Use them on S’mores – add them to classic s’mores or even use a peanut butter cup.
- Add them to your favorite warm beverage like hot cocoa or matcha (strawberries and matcha are delicious together!)
- Dip them in chocolate or some white chocolate and store them in the freezer for a sweet treat!
- Package them up in cute treat boxes or cellophane bags and give as a DIY birthday or Christmas gift or even as a party favor!
- Place them on lollipop or cake-pop sticks for a sweet marshmallow pop!
- Add them to chocolate chip cookies or make S’mores cookies!
- Toss a few in your hot chocolate!
Tips, tricks, & FAQ’s
- Tips for cutting marshmallows: I’ve found it easiest to cut the mixture into marshmallows using scissors. Sometimes they can be difficult to cut with a knife.
- How to make marshmallows without a candy thermometer: Typically, you’d want to use a thermometer to make sure the sugar mixture reaches around 242°F, but they will also work if you can get the mixture around 220°F. This usually takes about 10 minutes of boiling. If you don’t have a thermometer, simply boil the mixture for at least 10 minutes, as this should be long enough to get them to temp!
- Can you make marshmallows vegan? You can make vegan marshmallows using agar agar. Here is a great vegan marshmallow recipe!
- Can you roast paleo marshmallows? Yes! These will roast great, just like store-bought marshmallows.
how to store Pumpkin marshmallows
Store marshmallows in a covered container at room-temperature for up to two weeks!
More healthy Pumpkin recipes to try
- Better than Starbucks Pumpkin Spice Scones
- Pumpkin spice overnight oats
- Healthy pumpkin streusel muffins
- Healthy pumpkin baked oatmeal
- Vegan pumpkin twix bars
- Vegan Dairy Queen pumpkin pie blizzard
- Pumpkin spice chia pudding
If you try this recipe & love, it’d mean the world to me if you left a star rating & review below and tag me in your creations on Instagram @danishealthyeats!
Homemade Pumpkin Marshmallows
Ingredients
- 3 tbsp grass-fed gelatin
- 1 cup water
- 1 cup honey or maple syrup
- 2 tbsp pumpkin pure
- 1 tsp pumpkin pie spice
- 1 tsp Vanilla extract
Instructions
- Line a 9×9 pan with parchment paper. Spray the paper with spray oil and sprinkle tapioca flour all over it. This ensures the mallows won’t stick – don’t skip this step! If you want the marshmallows to be coated in a little spice, sprinkle a little over the parchment paper!
- Attach the bowl to your stand mixer with the whisk attachment. In the bowl, add the 1/2 cup water and gelatin. Give it a mix and let it sit while you make the syrup.
- In a small pot, add the water and honey or maple syrup. Bring the mixture to a boil and let it bowl for about 10 minutes. If you have a candy thermometer, you want it to reach between 220-240F. If you don’t have a thermometer, no stress. Letting it boil for 10 minutes at a high heat is usually enough!
- Remove the pot from the heat. With the mixer going on low, add in the pumpkin pure, spice, and vanilla. Then drizzle in the syrup mixture. Allow the mixer to whip on high until the mixture triples in size and gets light & fluffy. This usually takes 3-5 minutes. You'll want it to still be somewhat drippy but it should coat the whisk when you lift it from the bowl – don't over-beat or it'll thicken and turn into what some readers call marshmallow "brains" Lol.
- If using a hand mixer, follow the same steps, but mixing by hand. Keep in mind this may take much longer than the stand mixer method.
- Once it’s done, immediately use a spatula to pour the marshmallow mixture into the pan.
- Cover the pan and place in the fridge for an hour or so to firm up. Then cut into marshmallows (I like to use scissors to make it easiest!). Store in an air-tight container at room-temp!
I’m so thankful and thrilled to have your recipe, it’s delicious and easy to follow and I am very impressed that I actually made it myself and that’s things to you!
Hi! Oh, yay!! i’m so happy you liked them, thank you so much for trying my recipe! Enjoy!!