Pumpkin Spice Marshmallows!!! 🎃🎃

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These are so yummy! They don’t have an empowering pumpkin flavor, and are perfect in hot chocolate! Enjoy!

Ingredients:

- 1/2 cup water

- 3 tablespoons unflavored gelatin

- 1 cup raw honey

- 1 cup pure maple syrup

- 1 t. vanilla extract

- 1/8 t. Himalayan or Celtic salt

-1 t. pumpkin pie spice

-3 T. pumpkin purée

- Arrowroot flour for dusting

1. In the bowl of a stand-up mixer with the whisk attachment on, add the water and sprinkle gelatin over the water to let it bloom.

2. Grease a Halloween silicone candy mold or add parchment paper to a 9 x 13 pan, and sprinkle arrowroot powder on top of the parchment paper.

3. Add honey, maple syrup, salt, and vanilla to a medium/large saucepan. Turn on medium heat and whisk together. Let it simmer, whisking on and off until it reaches 230°F-240°F on a candy thermometer. Be careful not to let it spill over the pan- keep whisking on and off to prevent it from spilling over!

4. With the stand-up mixer on low speed, slowly pour the hot honey and maple syrup mixture over the water and gelatin mixture. Add pumpkin pie spice and pumpkin purée.

5. Increase the speed to high for 5-10 minutes or until mixture becomes light, fluffy, and sticky.

6. Pour the marshmallow mixture into a piping bag, and pipe marshmallows into the greased Halloween silicone candy molds. If you want marshmallow squares, with a spatula, you can spread the marshamollw mixture into the pan lined with parchment paper lightly dusted with arrowroot powder.

7. Let the marshmallows set for at least 6 hours or overnight.

8. When the marshmallows have set up, carefully pop them out of the silicone molds. For the marshmallow squares, flip the pan over onto a cutting board powdered with arrowroot powder. Using a wet knife, cut marshmallows into squares. Dust each side of the marshmallows in arrowroot powder so they don’t stick together.

9. Store in an airtight container. Enjoy!