Description
These homemade pumpkin s’mores feature fluffy pumpkin marshmallows, spiced ginger molasses graham crackers, and melty chocolate for the ultimate fall dessert. A cozy twist on classic s’mores that’s perfect for autumn gatherings, bonfires, and pumpkin lovers.
Ingredients
Units
Scale
Pumpkin Marshmallows
- 3 envelopes gelatin
- 1/2 cup cold water
- 2 cups sugar
- 1 cup corn syrup
- 1/4 cup pumpkin puree
- 2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1 cup powdered sugar
Ginger Molasses Graham Crackers
-
2 cups all-purpose flour
-
1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter, cold, cut into small cubes
- 1/4 cup blackstrap molasses
- 3 tbsp milk
- 2 tbsp sugar (for topping)
- 1 tsp cinnamon (for topping)
- 1/2 tsp pumpkin pie spice (for topping)
Other
- 6 King-size chocolate bars
Instructions
- Make Pumpkin Marshmallows. Add cold water and gelatin packets to a stand mixer bowl. Let it set to activate while you make your hot syrup.
- In a medium pot, over medium heat, heat your sugar, corn syrup, and 1/2 cup water. Attach your candy thermometer to the side of the pot and carefully watch until the temperature reaches 240°F (soft ball).
- Once your syrup has reached 240°F, remove from heat. Turn your stand mixer on to medium speed with the whisk attachment and gently and slowly pour your hot syrup into the mixer. Once you have emptied all the syrup, add in the pumpkin and pumpkin spice.
- Increase the mixing speed to high. Mix for 10 minutes until your marshmallow mixture has increased in size and is fluffy. Add in your vanilla and whisk for 30 more seconds.
- Line a 9×11 inch rectangle dish with plastic wrap and grease with cooking spray. Pour your marshmallow mixture into the pan and spread evenly. Next, drop dollops of your homemade caramel sauce and swirl into the marshmallows in a back-and-forth motion.
- Let your marshmallows sit at room temperature for about 4-6 hours until they are firm.
- When you are ready to cut your marshmallows, dust a clean cutting surface with powdered sugar. Pour some powdered sugar in a bowl. Remove your marshmallow block from the pan and cut into cubes. Toss the marshmallows in powdered sugar to coat. This will keep the marshmallows from sticking together.
- Seal in an airtight container or bag until ready to use.
- Make ginger molasses graham crackers. Mix flour, baking soda, spices, and sugar together.
- Cube butter and use a knife to cut the butter in butter into the dry mixture until pebble-sized.
- Mix in molasses and milk until the dough comes together. If the dough is dry, add 1 tbsp milk at a time to bring the dough together
- Split the dough in half and form the dough into two rounds. Chill the dough for 30 minutes while you preheat the oven to 350°F.
- Flour a clean surface. Use a rolling pin to roll out the chilled dough. Slice into even-sized rectangles. Poke holes in the top with a toothpick or wooden stick to look like a graham cracker.
- Sprinkle the tops of the graham crackers with cinnamon spice mix.
- Bake for 20-24 minutes until golden brown on the edges. Let them cool completely on a cooling rack.
- Roast marshmallows and sandwich the marshmallow with chocolate between two crackers.
- Prep Time: 40 minutes
- Setting Time: 4 hours
- Cook Time: 20 minutes