If pumpkin spice season had an official mascot, it would be these sugar-free pumpkin spice marshmallows. They’re pillowy, lightly espresso-kissed and warmly spiced, and they’re made with real pumpkin. They melt into a creamy cap on top of your latte the way a marshmallow should. There’s no corn syrup, no sugar crash and nothing on the label you need a chemistry degree to pronounce. And yes, you can make them low carb and keto in your own kitchen this afternoon.
Quick honesty break: this post contains affiliate links, which means if you buy something through one of them I may earn a small commission at no extra cost to you. It basically funds my pumpkin spice habit, and I promise I only recommend things I actually use in my own kitchen. As an Amazon Associate I earn from qualifying purchases.
These are built on my Vanilla Bean Sugar-Free Marshmallows, the foundation recipe for every flavor in this series. If you’ve made those, you already know the technique. This version layers in pumpkin, coffee and spice, plus a few tweaks so the real pumpkin doesn’t weigh down the fluff.
Why You’ll Love These Pumpkin Spice Marshmallows
Store-bought pumpkin marshmallows are mostly sugar and corn syrup with orange dye and “natural flavor.” These are different:
- They taste like an actual pumpkin spice latte. Real pumpkin, a hit of espresso, cinnamon, nutmeg, ginger and clove, with a whisper of vanilla.
- They’re keto and low carb. They’re sweetened with allulose, which won’t spike blood sugar and behaves like real sugar in candy making.
- They’re secretly functional. Gelatin and collagen add a little protein to every square, which few desserts can say.
- They melt beautifully. They form that creamy marshmallow foam cap on hot drinks that most sugar-free marshmallows can’t manage.
- They make gorgeous gifts. Stack them in a jar with a cinnamon stick and twine, and you have a homemade fall hostess gift people remember.
Ingredients for Keto Pumpkin Spice Marshmallows
Every ingredient here has a job, so here’s what each one does and what you can swap.
For the Coffee Bloom
- ½ cup strong cold coffee or cold brew (or ½ cup cold water plus 2 teaspoons instant espresso powder)
- 3 tablespoons unflavored gelatin (grass-fed preferred)
- 2 tablespoons unflavored collagen peptides
The coffee replaces the plain water in the base recipe. That’s where the “latte” comes from. Make sure it’s completely cold. Warm coffee won’t let the gelatin bloom properly.
For the Sugar-Free Syrup
For the Pumpkin Spice Flavor
- 3 tablespoons pure pumpkin purée (not pumpkin pie filling, which contains sugar)
- 2 teaspoons pumpkin pie spice (or my DIY blend in the FAQ below)
- 1 teaspoon vanilla extract or vanilla bean paste
- Monk fruit drops to taste (optional, if you like them sweeter)
For Dusting
- 2 tablespoons powdered allulose or powdered erythritol
- 1 teaspoon arrowroot powder
- ½ teaspoon pumpkin pie spice
Tools You’ll Need
- Stand mixer with the whisk attachment (a hand mixer works, but your arm will file a complaint)
- Small saucepan
- Candy thermometer. Strongly recommended for sugar-free candy.
- 8×8 pan lined with parchment paper
- Silicone spatula, lightly greased
- Sharp knife or pizza cutter
How to Make Pumpkin Spice Latte Marshmallows
Step 1: Bloom the Gelatin in Coffee
Pour the cold coffee into your stand mixer bowl. Sprinkle the gelatin evenly over the surface, then the collagen. Stir once gently and let it sit for 10 minutes. It will turn thick and spongy, which means it’s ready.
Step 2: Warm the Pumpkin and Spices
While the gelatin blooms, stir the pumpkin purée, pumpkin pie spice and vanilla together in a small bowl. Microwave for 10–15 seconds, just until it’s barely warm.
This little step matters. Cold pumpkin added to hot marshmallow fluff can shock the gelatin and leave dense streaks. Warm pumpkin blends in smoothly.
Step 3: Cook the Allulose Syrup
In a saucepan over medium heat, combine the allulose, ¼ cup water and salt. Stir until dissolved, then stop stirring and let it bubble until it reaches 235–240°F.
Watch closely. Allulose browns faster than regular sugar. A light amber tint is fine and adds a toasty, caramel note that suits pumpkin spice, but don’t let it go dark.
Step 4: Whip the Marshmallow Base
Turn the mixer on low. Slowly pour the hot syrup down the side of the bowl into the bloomed gelatin, avoiding the whisk so it doesn’t spin syrup onto the walls. Once it’s all in, increase the speed to high and whip for 8–10 minutes, until the mixture is thick, glossy, nearly tripled and holds soft ribbons.
Step 5: Fold in the Pumpkin Spice
Reduce the speed to low. Add the warm pumpkin mixture one spoonful at a time and mix for about 30 seconds, just until it’s evenly golden. Taste and add a few monk fruit drops if you want it sweeter.
Don’t over-mix at this stage. Pumpkin is heavy, and too much beating deflates the fluff you just built.
Step 6: Pour and Set
Scrape the fluff into the parchment-lined pan with a greased spatula and smooth the top. Let it set uncovered at room temperature for 6–8 hours or overnight.
The real pumpkin adds moisture, so these need about two hours longer than plain vanilla marshmallows. Don’t refrigerate them to speed things up. That makes them sticky and wet on the surface.
Step 7: Cut and Dust
Whisk the dusting ingredients together. Sprinkle a little over the slab, flip it onto a cutting board, peel off the parchment and dust the other side. Cut into 16 squares with a sharp knife or pizza cutter, re-dusting the blade as you go. Toss each square lightly in the remaining dust.
Tips for Perfect Sugar-Free Pumpkin Marshmallows
These are the troubleshooting answers I’d give you if we were standing in my kitchen together.
Marshmallows too sticky? Allulose is naturally more hygroscopic than sugar, meaning it pulls moisture from the air. Whip 1–2 minutes longer next time, let them set fully overnight, and store them with a light extra dusting. On humid days, add an extra ½ teaspoon of arrowroot to the dusting blend.
Dense or streaky? The pumpkin was probably cold or added too fast. Warm it first and add it by the spoonful on low speed.
Didn’t set firm? Either the gelatin didn’t fully bloom (the coffee may have been warm) or the syrup didn’t reach 235°F. A thermometer takes the guesswork out.
Grainy texture? Erythritol-heavy sweeteners recrystallize. Stick with allulose for the syrup and save the erythritol for dusting only.
Want a stronger latte flavor? Add an extra teaspoon of instant espresso powder to the pumpkin mixture in Step 2.
Ways to Use Pumpkin Spice Marshmallows
- On a keto pumpkin spice latte. This is what they were made for. The bonus recipe is below.
- On keto hot cocoa. Pumpkin plus chocolate is an underrated fall pairing.
- Toasted. A few seconds under a kitchen torch caramelizes the outside like a mini pumpkin pie brûlée.
- On a fall dessert board. Pile them next to sugar-free chocolate, pecans and cheese. My Christmas Candy Charcuterie Board shows you exactly how to build a show-stopping spread.
- Chocolate dipped. Use the method from my Chocolate Covered Marshmallows on a Stick for an easy fall gift.
- As a snack. About two squares take care of a sweet craving without derailing your day.
Bonus: 5-Minute Keto Pumpkin Spice Latte to Float Them On
You made the marshmallows, so you deserve the latte. This makes one serving.
- Brew 1 shot of espresso or ½ cup strong coffee.
- Warm ¾ cup unsweetened almond milk (or half heavy cream, half water for a richer cup) with 1 tablespoon pumpkin purée, ¼ teaspoon pumpkin pie spice and 1–2 teaspoons allulose.
- Froth with a milk frother until foamy, or blend for 10 seconds.
- Pour over the espresso, add a splash of vanilla and top with 2–3 pumpkin spice marshmallows.
Watch the marshmallows slowly melt into a spiced, creamy foam cap.
How to Store Homemade Sugar-Free Marshmallows
- Room temperature: 3–4 days in an airtight container with a little extra dusting powder. Separate the layers with parchment.
- Refrigerator: Up to 1 week. Let them sit out 10 minutes before serving so they soften back up.
- Freezer: Up to 2 months. Freeze them in a single layer first, then transfer to a freezer bag.
These contain no preservatives and real pumpkin, so they’re fresher-is-better treats. Freeze any you won’t eat within a few days.
Nutrition Notes (Approximate, Per Marshmallow, Makes 16)
- Net carbs: under 0.5 g (allulose is not counted as a net carb)
- Protein: about 1.5–2 g from the gelatin and collagen
- Calories: about 10–12
- Sugar: 0 g added
Exact numbers will vary with your sweetener and coffee choices.
Pumpkin Spice Marshmallow FAQ
Can I make my own pumpkin pie spice?
Yes. Mix 1 tablespoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg, ¼ teaspoon allspice and ¼ teaspoon ground cloves. Store it in a spice jar and use it all season.
Can I skip the collagen?
Yes. The marshmallows will set slightly firmer and you’ll lose a little protein, but the recipe still works with gelatin alone.
Can I use erythritol or monk fruit blend instead of allulose?
Not for the syrup. Erythritol recrystallizes as it cools and gives you a grainy marshmallow. Allulose is what keeps these soft. Erythritol is fine for dusting.
Can I leave out the coffee?
Absolutely. Bloom the gelatin in ½ cup cold water for a plain pumpkin spice marshmallow, which is better for kids or evening hot cocoa.
Why are my marshmallows weeping or wet on the bottom?
That’s usually humidity or refrigeration. Re-dust them, let them air dry on parchment for an hour, and store them at room temperature in an airtight container.
Are these keto?
Yes. Made as written, each marshmallow has well under 1 g net carb.
More Low Carb Marshmallow Flavors to Try
This post is part of my full low carb marshmallow series, and new flavors are going live all season. Start with these:
- Vanilla Bean Sugar-Free Marshmallows, the base recipe for everything
- Homemade Maple Marshmallows, the perfect fall pairing with these
- Low Carb Chocolate Hazelnut Marshmallows
- Low Carb Chocolate Covered Marshmallows on a Stick
Love No-Fuss Low Carb Desserts?
If you want more treats that taste indulgent without the sugar, grab my 31 Delicious Low Carb No-Bake Dessert Recipes ebook. It’s a full month of easy keto sweets, with no oven, no stress and no “diet food” taste. It’s perfect for pumpkin spice season and the holidays.
These sugar-free pumpkin spice marshmallows are proof that you don’t have to sit out fall’s favorite flavor to eat well. Make a batch this weekend, float a few on your morning latte, and tuck a jar away for a friend who needs a little cozy. Then tell me in the comments which flavor I should drop next.
With warmth (and a little extra cinnamon),
Jennifer Dawn
