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A tray filled with pumpkin spice marshmallow chunks, chocolate sauce, caramel sauce, crushed cookies, bronze sprinkles and caramel curls. Children are dipping some of the marshmallow into the sauces
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5 from 2 votes

Pumpkin Spice Marshmallows & Dipping Bar

Pumpkin Spice Marshmallows are the ultimate autumnal treat. Soft, fluffy and warmly spiced, these treats are a welcome sight on their own or as part of a dessert dipping bar at Halloween and Bonfire Night parties.
Prep Time1 hr
Total Time1 hr
Course: Dessert, Snack
Cuisine: American
Servings: 10
Calories: 337kcal


For the Pumpkin Spice

  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¾ tsp Ground Ginger
  • tsp Ground cloves
  • tsp Ground Allspice

For the Pumpkin Spice Marshmallows

  • 2 tbsp Icing Sugar
  • 2 tbsp Cornflour (cornstarch)
  • 6 Leaves Gelatine
  • 75 g/ 3 oz Egg whites
  • 350 g/ 1 ¾ cups Caster Sugar
  • 1 tbsp Black treacle or dark corn syrup
  • 150 ml/ ⅗ cup Water

For the Chocolate Dipping Sauce

  • 50 g/ ⅓ cup Dark Chocolate Chips
  • 140 ml/ ½ cup + 1 tbsp Double Cream
  • 2 tsp Maple Syrup

For the Caramel Dipping Sauce

  • 100 g/ ½ cup Caster Sugar
  • 50 g/ ½ stick Butter
  • 60 ml Double Cream

Toppings of Choice

  • White/ Milk/ Dark Chocolate Curls
  • Caramel Curls
  • Sprinkles
  • Crushed Cookies - Biscoff or ginger work well
  • Chopped nuts


Make the Pumpkin Spice

  • Mix all ground spices in a small bowl and set aside

Make the Marshmallow

  • Begin by lightly greasing the base and sides of a 20cm square baking tin with a small quantity of oil. Neatly line the tin with baking parchment (non-stick)
  • Sift the icing sugar and cornflour together and use approximately ¼ to lightly dust the baking parchment
  • Put the gelatin leaves into a bowl of cold water and leave to soften (5-10 minutes)
  • Tip the egg white, 1 tablespoon of the caster sugar and the salt into a large bowl
  • Pour the rest of the caster sugar, the liquid glucose and the apple juice into a medium-sized heavy-based saucepan. Over a medium heat, allow the sugar to dissolve, stirring occasionally. Bring to the boil and continue to cook until the syrup reaches 120°C/ 248°F on a sugar thermometer - I used my Thermapen Professional
  • As the syrup approaches 115°C/ 240°F, whisk the egg whites with electric beaters until stiff
  • As soon as the syrup reaches the specified temperature, take the pan off the heat. Drain the gelatin, add to the syrup and stir until completely dissolved
  • With the electric whisk running, steadily pour the syrup into the egg whites, taking care NOT to pour it onto the whisk. It will take around 1 minute to pour the syrup in at a steady pace
  • Once the syrup has been added, continue to whisk for 5 minutes
  • Add the pumpkin spice and whisk for a further 5 minutes. The marshmallow should be thick, glossy and stiff - it should leave a definite trail that does not melt away after 30 seconds.
  • If this consistency has not been reached whisk for a few more minutes and check again Once the correct consistency has been reached, use a rubber spatula to spoon the marshmallow into the prepared tin and level the top with a palette knife
  • Leave to set in a cool place for 2 hours, then cover with clingfilm and leave for 4 more hours
  • Dust a large board with the remaining icing sugar & cornflour mix. Tip the set marshmallow onto this board and peel off the baking parchment. Use a sharp knife to cut it into squares and dust all sides in the sugar & cornflour
  • Leave to 'dry out' for a further hour, then store in an airtight container for up to 5 days

Make the Chocolate Dipping Sauce

  • Put the chocolate and cream into a heatproof bowl and microwave for 1 minute on full power (or heat over a bain-marie until the chocolate has melted)
  • Stir until smooth and then mix in the maple syrup

Make the Caramel Dipping Sauce

  • Put the caster sugar (in an even layer) in a heavy-based saucepan and let cook over a moderate heat, swirling around the pan a couple of times to cook evenly. The sugar should first melt, then turn a lovely amber colour
  • Once the sugar has dissolved and the colour is deep amber, carefully add the butter and cream. Take care as the mixture may bubble up. Don't worry if the caramel solidifies in places. Put the pan back on a gentle heat and cook for around 2 minutes more, stirring frequently until it is smooth.
  • Set aside to cool to room temperature

Assembling the Dipping Bar

  • Pick a few sprinkles such as chocolate curls, caramel curls, sprinkles or crushed cookies (I used Biscoff). Put them into small bowls
  • Pour the caramel and chocolate sauces into bowls - if the sauces are a little thick, then pop them in the microwave on the defrost setting for 15-second bursts until they loosen
  • Lay everything out on a tray and fill the gaps with the pumpkin spice marshmallows


Calories: 337kcal | Carbohydrates: 54g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 65mg | Potassium: 89mg | Fiber: 1g | Sugar: 50g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg