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Pumpkin Spice Marshmallow S'Mores

Course Dessert
Prep Time 12 hours
Cook Time 10 minutes
Total Time 12 hours 10 minutes
Author Sarcastic Cooking


  • For the Marshmallows:
  • 1 Cup Powdered Sugar
  • 1 Cup Cold Water
  • 3, ¼ Ounce Envelopes Unflavored Gelatin
  • 2 Cups Granulated Sugar
  • 2/3 Cup Light Corn Syrup
  • ¼ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 1, 15- ounce Can Pumpkin Puree
  • 2 Tablespoons Maple Syrup
  • ¼ Teaspoon Ground Nutmeg
  • ½ Teaspoon Ground Cinnamon
  • For the S’Mores:
  • Chocolate Bars
  • Graham Crackers
  • Pumpkin Spice Marshmallows


  1. Grease an 8-inch square pan and shake powdered sugar through the pan, coating generously.
  2. 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.
  3. 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.
  4. 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.
  5. Stop the mixer and then add in the vanilla extract, pumpkin puree, maple syrup, nutmeg, and cinnamon. Whisk on high for three more minutes.
  6. Scrape the marshmallow mixture into the prepared pan using a slightly wet spatula. Smooth the top. Let sit uncovered and refrigerated overnight.
  7. The next day, use a wet knife to cut the marshmallows into 12-16 large squares.
  8. Use the marshmallows to flavor a coffee or toasted in between two graham crackers and a pieces of chocolate.

Recipe Notes

Recipe for marshmallows adapted from this recipe.