Vanilla Pumpkin Marshmallow Coffee Syrup Recipe
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.
- 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
