Pumpkin spice marshmallows

Line a 9 x 13 " casserole dish with lightly oiled parchment paper, making sure the parchment covers the sides.
Hydrate Gelatin
Whisk 40 grams of gelatin and 300 grams of pumpkin in the bottom of your 5 quart mixing bowl. Set aside to hydrate while you cook your syrup.
Cooking Syrup
In a heavy duty thick bottomed pot, combine 680 grams sugar, 560 grams corn syrup, and 170 grams of water. Heat over high heat until 252F.
Remove from heat. Cool until 212F, undisturbed.
Making Marshmallows
Once syrup has cooled to 212F, add to gelatin.
Using the whisk attachment, mix on high for 8 minutes. Marshmallow will double in size.
Turn mixer to low. Add vanilla and pumpkin spice
Mix on high for 20 seconds once all vanilla and pumpkin spice has been added.
Spread into prepared pan.
Top with additional sheet of lightly oiled parchment. Set aside for 12 hours before cutting.
Cutting
Mix together pumpkin spice and powdered sugar.
Cut into desired size. Roll in pumpkin spice and powdered sugar mix after dusting. Store in an airtight container.