Pumpkin Spice Marshmallows

Directions

1. Lightly coat an 8-inch square cake pan with spray oil and set it aside.
2. In a small bowl, combine the pumpkin puree, cinnamon, ginger, nutmeg, and vanilla extract, and stir until evenly mixed.
3. In a 1 1/2 to 2-quart saucepan, combine the 3/4 cup granulated sugar, 1/4 cup corn syrup, 1/4 cup water, and 1/4 teaspoon salt. Clip a candy thermometer to the pan and bring the mixture to a boil. Cook until it reaches exactly 250°F.
4. While the syrup is boiling, microwave the gelatin mixture (5 teaspoons gelatin bloomed in 1/2 cup water) for about 30 seconds, until melted.
5. Pour the remaining 1/4 cup corn syrup and the melted gelatin into the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer to low speed and let it run constantly while the syrup continues to boil.
6. Once the syrup reaches 250°F, slowly stream it into the running mixer. Increase the speed to medium and beat for 5 minutes. The mixture will become white and foamy.
7. Raise the mixer speed to medium-high and beat for another 5 minutes.
8. Increase the speed to the highest setting and beat for 1 more minute.
9. Add the pumpkin-spice mixture and mix on high for 1 minute. If using, add 1 to 2 drops orange gel food coloring and mix for an additional 30 seconds.
10. Fold the mixture gently with a rubber spatula to ensure the coloring is fully incorporated.
11. Scrape the marshmallow mixture into the prepared pan and smooth the top evenly with an offset spatula.
12. Generously dust the top with some of the confectioners' sugar-cornstarch-cinnamon mixture. Let the marshmallow set at room temperature for at least 6 hours.
13. Turn the set marshmallow slab out onto a cutting board and cut into squares using a sharp chef's knife.
14. Toss each marshmallow in the remaining dusting mixture until coated on all sides, then shake off any excess.