Pumpkin Spice Marshmallow S’Mores
Cookies with a graham cracker base, marshmallow center and chocolate glaze are popular around the world and go by many names. Here in the northeast you can find Nabisco Mallomars. This nostalgic favorite is comprised of a circular graham cracker-like cookie topped with a thick marshmallow filling and covered with a crisp, dark chocolate shell. They are sort of a commercial S’more and have been produced since 1913. Similar confections can be found worldwide, sometimes with more of a shortbread base, sometimes differing in shape from the domed, squat American classic. In Canada they are called Whippets, Krembos in Israel, Flodebolle in Denmark, Tunnock’s teacake in the United Kingdom, Zefir in Russian speaking countries, Schokokuss in Germany and Mallowpuffs in New Zealand. Our version features a pumpkin spice marshmallow and is perfect for a sophisticated Halloween treat. These are complex – there are three components to these Pumpkin Spice MallowMores – but note that the graham cracker base can be made 3 days ahead and the marshmallows must be made at least 1 day before assembling. These would be a perfect baking project for older children during school holiday breaks.
- 1 batch Graham Crackers dough cut into 1 ½-inch rounds
- ½ cup confectioners’ sugar
- ½ cup cornstarch
- ¾ cup water, divided
- 2 tablespoons plus ¾ teaspoon unflavored gelatin, such as Knox
- 1 ½ cups sugar
- 1 cup light corn syrup or Lyle’s Golden syrup
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Orange gel coloring, such as Wilton
- 24 ounces finely chopped semisweet chocolate, such as Ghirardelli or Callebaut
- 4 to 5 tablespoons coconut oil
- For the Graham Crackers: Prepare dough as described. Roll out and cut into 1 ½-inch round cookies. Bake for about 6 to 8 minutes or until lightly brown and firm. Cool completely. These can be done up to 3 days ahead. Store in airtight container at room temperature.
- For the Marshmallows: Line a baking sheet with parchment paper. Whisk together the confectioners’ sugar and cornstarch and sprinkle about a third of it evenly over the parchment paper. Set pan aside and reserve extra dry mixture for sprinkling later and coating cookie cutter.
- Pour ½ cup water into bowl of stand mixer. Sprinkle gelatin over and set aside for 5 minutes to bloom (soften) gelatin.
- Place sugar, corn syrup, and remaining ¼ cup water in medium sized saucepan and stir to combine. Attach candy thermometer and cook over medium heat until it reaches 240°F. Remove from heat and immediately pour over softened gelatin and whisk to combine to dissolve gelatin. Attach balloon whisk attachment and whip first on low speed, turning to high speed until cool to the touch; this could take 5 minutes or more. The marshmallow should be thick, glossy and form medium-firm peaks. Beat in pumpkin spice, vanilla and enough orange gel color to create the hue that you like (I used about ¼ teaspoon). Beat until thoroughly mixed in.
- Immediately spread marshmallow in prepared pan with an offset spatula, smoothing the top to a depth of about 1-inch. It will take up most of the pan but you are not trying to get it into the corners. Go for the 1-inch depth all-around. Lightly dust the top with a thin veneer of confectioners’ sugar/cornstarch mixture (reserving some for dipping cookie cutters later). Let sit at room temperature for at least 8 hours or preferably overnight.
- Dip 1 ½-inch round cookie cutter (use the same one that you used for the graham crackers) in remaining confectioners’ sugar/cornstarch mixture and cut out as many rounds of marshmallow as possible; you will need to dip the cookie cutter between cuts.
- Marshmallows may be used immediately, or they may be stored, in which case, toss with some cornstarch to prevent them from sticking to one another. Store at room temperature for up to 3 days before assembling cookies.
- For Assembly: Line a clean baking sheet with parchment or aluminum foil and place a rack on top. Arrange cooled cookies on rack, spaced apart. Top each cookie with marshmallow round.
- Melt chocolate in top of double boiler or in microwave. Stir in coconut oil a tablespoon at a time, allowing it to melt and incorporate. Just go by fluidity. You want the chocolate glaze to be very fluid but still thick enough that it will coat the cookies well. You might not need all of the coconut oil.
- Use a large soupspoon or a small ladle to pour chocolate glaze over each cookie, getting as much as possible to drip evenly down over the sides. Use a small spatula to touch up any exposed sides. The aim is to coat the tops and sides of the cookies completely with chocolate glaze.
- Refrigerate briefly to set chocolate. Store at room temperature for up to 3 days in airtight container in single layers separated by parchment paper. Alternatively, they may be refrigerated for up to 1 week. Bring to room temperature before serving.
- The physical beauty of these treats will depend on how cleanly and neatly you cut the graham crackers and the marshmallows, so take care during those steps.
- Also, coating the cookies can be tricky. Take your time and pour the glaze slowly and evenly over each cookie. You will most likely need to use the small spatula to patch exposed areas. Any excess chocolate glaze that drips down onto the pan can be reused.
- The marshmallow component can be used on its own, if you like. Feel free to cut in whatever shape you like and float in your coffee or hot chocolate. Or use for a classic S’more.