For the Pumpkin Spice Syrup
1.Combine the water and sugar in small saucepan on medium heat. Once the sugar has completely dissolved, add the pumpkin puree, cinnamon, ginger, nutmeg, and allspice and boil for 5 minutes, stirring frequently. Remove from heat and allow to cool completely.

For the Pumpkin Spice Marshmallows
1.In a stand mixer bowl with whisk attachment, add ½ cup water and sprinkle the gelatin over the water. Allow to sit to fully absorb the water.
2.In a medium saucepan over high heat combine the sugar, ½ cup water, light corn syrup, and salt. Bring to a rolling boil and allow to boil for one minute, stirring constantly.
3.Turn the mixer on to low and let is mix the gelatin a couple times before slowly adding the hot sugar mixture. Once completely incorporated, turn the mixer up to medium-high and allow to beat for about 7-10 minutes, or until the mixture has doubled in size and is white and fluffy, scraping the sides frequently to keep it from spilling over.
4.Pour the mixture into a buttered 9x13 pan, then drizzle with the pumpkin spice syrup and drag a knife through it in both horizontal and vertical strokes to create a marbled appearance. Allow to sit, uncovered, for a minimum of 4 hours, or for best results, overnight. Dust with powdered sugar and slice with a buttered knife.

For the Pumpkin Spice Latte
1.In a large coffee mug, add the pumpkin spice syrup, followed by the fresh black coffee. Slowly mix in the hot milk and top with milk froth and diced marshmallow cubes. Enjoy!

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So what’d’ya say? Ready for pumpkin spice latte season?!?