Whisk or beat with a fork together the pumpkin puree and pumpkin spice in a small bowl. Add the water and vanilla and whisk to combine. Add the gelatin powder and combine. Set aside, it will firm up in a few minutes.

Set the sugar, maple syrup, water and sea salt in a medium sized pot. Stir to combine. Set over medium to medium high heat and cook until the temperature of the syrup reaches 250 F. This will take 12-20 minutes, depending on how hot the heat is and the material of your pot. Use a candy, instant read or laser thermometer to check on the syrup often.

When the temperature reaches 250, immediately pour the hot sugar into the bowl of a stand mixer. Let it cool for a minute. Add the bloomed gelatin (it will be in one solid but soft piece by now) and attach the whisk.

Start the machine on low then work it up to a medium speed. The mix starts out a dark liquid and slowly gets thicker, lighter in color and fluffier. Whip until the fluff is pulling away from the sides of the bowl, after about 10-12 minutes. Taste it - you can add more vanilla or fine sea salt while it’s whipping, if you like.

Oil a 13 x 9” or a 9x9” cake pan (I use a spray bottle). Once the fluff is done whipping, pour it into the pan, scraping up as much as you can (it is sticky and annoying - just do your best). Smooth the fluff into an even layer. Cover the pan with foil and set on the counter overnight or in the fridge for a few hours, until it is firm.

Whisk together the powdered sugar and pumpkin spice. Spread it over the top of the marshmallow to coat. Turn the marshmallow onto the counter, coated side face down, and rub the other side with the powdered sugar.

Grease a chef’s knife (the oil helps the marshmallow from sticking to the knife) and slice the marshmallows into 1” squares. Dip them in the powdered sugar to coat on all sides.

Store the marshmallows in an airtight container, they’ll keep for 2 weeks.