3 (0.25oz) envelopes unflavored gelatin
1 cup cold water, divided
1 1/2 cup granulated sugar
1 cup light corn syrup
1/2 cup unsweetened pumpkin puree
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup powdered sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder (optional)

1) Combine powdered sugar and cornstarch in a small bowl. Add cocoa powder too if you are making chocolate pumpkin pie marshmallows!

2) Line a 9 x 13 inch pan with parchment paper. Spray lightly with non-stick spray and dust with 1/3 of sugar mixture. Reserve the rest for later user.

3) Prepare stand mixer with whisk attachment. Add 1/2 cup of cold water in bowl of a stand mixer. Sprinkle gelatin on water and stir. Let gelatin dissolve for at least 5 mins.

4) In a medium sauce pan and over medium heat, add remaining 1/2 cup water, corn syrup and granulated sugar. Stir till sugar dissolves. Let mixture cook without stirring till a candy thermometer reads 240F. It takes about 8-10 mins. Remove from heat immediately.

5) Turn on the mixer on low. Slowly pour in the hot sugar syrup. Then turn it on HIGH for about 12 - 15 minutes till the mixer is stiff and shiny.

6) In the mean time, in a mixing bowl, combine pumpkin puree, all the spices and vanilla.

7) When the sugar syrup is stiff, the marshmallow is ready. Remove mixing bowl from mixer and add the pumpkin puree mixture. Fold in gently till there are no pumpkin streaks.

8) Pour mixture into prepared pan and smooth the top. Dust with 1/3 of powdered sugar mixture (from step 1). Let mixture sit in pan for at least 8 hours, uncovered.

9) When marshmallows have set, turn them onto a work surface. Cut them into squares or whatever other shapes you desire. Roll each marshmallow in the remaining powdered sugar mixture (from step 1).

10) Marshmallow are best served fresh. They can be stored in airtight container up to a week.

Adapted from http://candy.about.com/od/marshmallowrecipes/r/pumpkin_mallows.htm