Pumpkin Marshmallows

Prepare Your Pan: Line a 9x13 inch pan with plastic wrap, ensuring it extends over the edges for easy removal. Lightly spray the plastic wrap with cooking spray to prevent sticking. Set aside. (5 minutes)

Bloom the Gelatin: In the bowl of a stand mixer, pour the 1/2 cup of cold water and sprinkle the gelatin evenly over the surface. Allow the gelatin to bloom, undisturbed, for 10 minutes. (10 minutes)

Cook the Sugar Syrup: Combine the white sugar, light corn syrup, and 1/4 cup water in a medium saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, avoid stirring to prevent crystallization. Use a candy thermometer to monitor the temperature. Cook until the syrup reaches 250°F (121°C), also known as the 'firm ball' stage. (15-20 minutes)

Spice the Pumpkin: While the sugar syrup is cooking, in a separate bowl, combine the pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, and ground allspice. Mix thoroughly to ensure the spices are evenly distributed. (5 minutes)

Whip the Marshmallow Base: Attach the mixing bowl with the bloomed gelatin to the stand mixer. Using the wire whisk attachment, start the mixer on low speed. Carefully and slowly pour the hot sugar syrup in a steady stream down the side of the bowl to avoid splashing. Once all the syrup is added, increase the mixer speed to medium-high and add the salt. Continue to whip the mixture until it becomes stiff, glossy, and white in color. This may take anywhere from 5 to 12 minutes. Scrape down the sides of the bowl periodically with a rubber spatula to ensure even mixing.

Incorporate Pumpkin and Color: Remove the bowl from the mixer and gently fold in the spiced pumpkin mixture until just combined. If desired, add orange food coloring to enhance the color. Return the bowl to the mixer and beat on medium-high speed for another 3 minutes to fully incorporate the pumpkin. The mixture should form a thick ribbon when dropped from a spatula.

Set the Marshmallows: Pour the marshmallow mixture into the prepared pan, spreading it evenly to create a uniform layer. Allow the marshmallows to set at room temperature for a minimum of 8 hours, or preferably overnight, to achieve the desired firmness.

Prepare Cocoa Dredge: In a shallow dish or pie plate, sift together the unsweetened cocoa powder, cornstarch, and confectioners' sugar. This mixture will coat the marshmallows and prevent them from sticking.

Cut and Coat: Once the marshmallows are fully set, gently lift them out of the pan using the overhanging plastic wrap. Place the marshmallow slab on a clean work surface and cut them into squares or any desired shape using a sharp knife or cookie cutters. Roll each marshmallow in the cocoa mixture, ensuring all sides are evenly coated. Reserve any remaining cocoa mixture for re-dredging as needed. (20-30 minutes)

Serve and Store: These Pumpkin Marshmallows are best enjoyed fresh. Store in an airtight container at room temperature for up to a week, or freeze for longer storage (up to a month). If stored, re-roll in the cocoa mixture before serving to refresh their appearance and flavor.