Introduction

This Vanilla Pumpkin Marshmallow Coffee Syrup adds a cozy, autumnal twist to your favorite coffee drinks. With warm spices, rich pumpkin, and a hint of marshmallow sweetness, it’s perfect for elevating your morning cup or creating festive lattes at home.

A clear glass filled with three distinct layers of a drink sits on a wooden board over a white marbled surface. The bottom layer is dark brown, the middle layer is a lighter brown color mixed with ice cubes, and the top layer is a creamy, light caramel hue being poured from a small glass container. Behind the glass are two small pumpkins, one orange and one white, blurred softly. There is a small bowl with a white spoon resting inside on the wooden board to the right of the glass. The scene is cozy and inviting, showcasing the different textures and colors of the drink. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup marshmallow spread
1/2 cup canned pumpkin
1/2 cup packed light brown sugar
1/4 cup plus 2 tablespoons water
2 tablespoons heavy whipping cream
1 teaspoon pumpkin pie spice blend
1/2 teaspoon vanilla extract or vanilla bean paste
Small pinch fine sea salt

Instructions

Step 1: In a medium saucepan over low heat, combine marshmallow spread, canned pumpkin, light brown sugar, water, heavy whipping cream, and pumpkin pie spice. Stir constantly while heating until the sugar dissolves and the syrup is smooth, about 5 minutes. Avoid boiling; just warm gently.
Step 2: Remove the pan from heat. Stir in vanilla extract or vanilla bean paste and a pinch of fine sea salt until fully blended. Let the syrup cool completely in the pan before transferring to a clean jar or bottle.

Tips & Variations

Use vanilla bean paste for a richer vanilla flavor and speckled appearance in your syrup.
Adjust pumpkin pie spice to taste or substitute with a mix of cinnamon, nutmeg, and cloves if you prefer.
For a dairy-free version, replace heavy cream with coconut cream or omit it entirely.
Try adding a splash of bourbon or rum for an adult twist when using as a topping for desserts.

Storage

Store the syrup in the refrigerator in a sealed jar or bottle for up to one week. Before using, shake or stir well as some settling may occur. Reheat gently if desired by warming a small amount in the microwave or on the stove.

How to Serve

A tall clear glass filled with dark brown iced coffee and ice cubes is placed on a round wooden board, set on a white marbled surface. A woman's hand holds a small glass pitcher with a wooden handle, pouring a thick, creamy orange liquid into the glass, creating swirling patterns inside the coffee. In the blurry background, there are orange and white pumpkins and a silver container, adding a warm, autumn feel to the scene. A silver spoon lies on the wooden board next to the glass. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin, but make sure it is cooked and pureed into a smooth consistency for the best texture in the syrup.

How long does the syrup keep in the fridge?

The syrup can be stored refrigerated for up to one week. Always check for any signs of spoilage before use.

Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

This Vanilla Pumpkin Marshmallow Coffee Syrup is a deliciously smooth and creamy addition to your favorite coffee drinks. Combining warm pumpkin pie spices with marshmallow sweetness, it’s perfect for adding a cozy fall flavor to lattes, cappuccinos, or even desserts. The syrup is easy to make on the stovetop and can be stored in the refrigerator for up to a week.

Author: Dylan
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: About 1 1/2 cups of syrup 1x
Category: Coffee Syrup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Base Ingredients

1/2 cup marshmallow spread
1/2 cup canned pumpkin
1/2 cup packed light brown sugar
1/4 cup plus 2 tbsp water
2 tbsp heavy whipping cream
1 tsp pumpkin pie spice blend

Finishing Ingredients

1/2 tsp vanilla extract or vanilla bean paste
Small pinch fine sea salt

Instructions

Combine and Heat the Syrup Base: In a medium saucepan over low heat, combine the marshmallow spread, canned pumpkin, light brown sugar, water, heavy whipping cream, and pumpkin pie spice blend. Heat the mixture while stirring constantly until the sugar fully dissolves and the syrup becomes smooth, which should take about 5 minutes. Be careful not to let the mixture boil; just gently warm it until everything is well incorporated.
Finish and Cool the Syrup: Remove the saucepan from the heat. Stir in the vanilla extract or vanilla bean paste and a small pinch of fine sea salt until thoroughly blended. Allow the syrup to cool completely in the pan before transferring it into a clean jar or bottle. Store the syrup in the refrigerator for up to one week. Cooling fully before bottling helps maintain its smooth texture.

Notes

Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
This syrup can be refrigerated for up to one week in an airtight container.
Stir the syrup well before each use, as some separation might occur.
Adjust the pumpkin pie spice to taste if you prefer a stronger or milder spice flavor.
For a dairy-free version, substitute heavy whipping cream with coconut cream or a non-dairy creamer.

Keywords: vanilla pumpkin syrup, marshmallow coffee syrup, pumpkin spice syrup, homemade coffee syrup, fall coffee flavors, pumpkin marshmallow syrup