Start by blooming the gelatin in the cold water. Pour ½ cup of cold water into the bowl of your stand mixer. Add in the 3 packs of gelatin. Set aside.
Mix the spices into the pumpkin puree and set that aside
Bring 2 cups sugar, ⅔ cup corn syrup, and ¼ water to a boil in a saucepan. Clip on your a candy thermometer
Do not stir in once it has begun boiling.
Cook until the temperature reaches 250 degrees.
Slowly pour into the stand mixer with your whisk attachment on the lowest setting. Once you have it all in raise the speed to high. Whip for 7 to 8 minutes until white and fluffy. Stop the mixer. Add in the spiced pumpkin.puree.
Turn your mixer back up to high and whip for another 3 to 4 minutes.
Pour the marshmallows into a greased 9 x 13 baking dish. Smooth out with a spatula. Work fast.
Allow to set in the pan for 4 to 8 hours before attempting to remove and cut.
In a bowl, combine the coating ingredients. Sprinkle on top of the marshamallows. Then remove from them the pan. Sprinkle the other side of the marshmallows. Then cut into pieces. Roll each piece in the coating.
Store them in a cool, dry place.