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Grease an 8-inch square pan and shake powdered sugar through the pan, coating generously.
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Pour ½ cup of cold water into the bowl of an electric stand mixer fitted with a whisk attachment. Pour the gelatin over the cold water and let it sit while you get the other ingredients together.
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In a saucepan over medium heat, add remaining ½ cup water, granulated sugar, corn syrup, and salt. Mix until sugar dissolves. Heat mixture until it reaches 240 degrees. Do not stir the mixture after the sugar dissolves.
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Turn the mixture on low speed. Carefully drizzle the hot sugar mixture into the gelatin in a steady stream. Try not to pour the hot sugar mixture into the whisk attachment. Once the sugar is incorporated, gradually increase the speed to high and whip mixture until white and thick, about twelve minutes.
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Stop the mixer and then add in the vanilla extract, pumpkin puree, maple syrup, nutmeg, and cinnamon. Whisk on high for three more minutes.
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Scrape the marshmallow mixture into the prepared pan using a slightly wet spatula. Smooth the top. Let sit uncovered and refrigerated overnight.
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The next day, use a wet knife to cut the marshmallows into 12-16 large squares.
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Use the marshmallows to flavor a coffee or toasted in between two graham crackers and a pieces of chocolate.