Vegan Pumpkin Spice Marshmallows Recipe

Finding vegan marshmallows is difficult. They're easy to make at home with a stand mixer. Better yet, add your favorite flavors. In this vegan pumpkin spice marshmallow recipe, we use lots of sweet fall spices.

¾ cup powdered sugar ⅓ cup cornstarch 1 tablespoon pumpkin pie spice, divided ½ cup aquafaba (liquid from a can of chickpeas) ⅛ teaspoon cream of tartar 2 (.25-ounce) packages vegan gelatin substitute 2 cups granulated sugar ⅔ cup corn syrup 1 teaspoon vanilla extract



In a small bowl, mix powdered sugar, cornstarch, and half the pumpkin pie spice. Spray 9x9-inch baking pan with cooking spray. 

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Sprinkle powdered sugar mixture over the pan. Cook aquafaba in a saucepan until half-reduced.

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 Add aquafaba to your standmixer bowl. Beat to stiff peaks. Add cream of tartar and beat another minute. 

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Mix vegan gelatin with ¼ cup of cold water in a small bowl and set aside. In a small saucepan, mix sugar, corn syrup, and 2 tablespoons water. 

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Stir until boiling. Boil for 10 minutes to 245 F. Stir gelatin and vanilla into sugar slowly. 

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With the mixer running, drizzle sugar mixture into whipped aquafaba. Beat 12 minutes until glossy and thick. 

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Beat the marshmallow mixture with the remaining pumpkin pie spice. Put the marshmallow in the dusted baking dish and let it sit for 8 hours until firm. 

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Place marshmallows on sugar-coated surfaces. Prepare a knife or pizza wheel with cooking spray to cut marshmallows into cubes. 

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Add extra of the powdered sugar mixture to the dust. To be consumed on their own, served, toasted, or roasted.

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