If you’re looking for a way to channel the cozy essence of fall into your cup, look no further than Pumpkin Marshmallow Coffee Syrup! This irresistible syrup is like the comfort of your favorite autumn sweater, swirled into every spoonful, made with real pumpkin, fluffy marshmallow spread, and a blend of warm spices. It’s the perfect addition to lattes, steamed milk, or even pancakes, and it makes every sip or bite feel like a mini celebration of the season.
Ingredients You’ll Need
This recipe for Pumpkin Marshmallow Coffee Syrup is a lesson in how the simplest ingredients, when paired thoughtfully, can truly shine. Each component here does its own little happy dance: adding depth, creaminess, or that must-have hint of spice that makes you dream of crisp leaves and soft scarves.
- Marshmallow spread: Delivers a fluffy sweetness and luscious mouthfeel perfect for a syrup that feels extra special.
- Canned pumpkin: Real pumpkin brings natural color and subtle earthy-sweet flavor—absolutely essential for autumnal vibes.
- Packed light brown sugar: The molasses in the sugar intensifies those caramel notes and deepens the syrup’s richness.
- Water: Helps everything blend together smoothly and ensures pourable consistency—no syrup should be too thick for drizzling!
- Heavy whipping cream: Adds a gorgeous silky texture and a touch of luxurious creaminess you’ll notice immediately.
- Pumpkin pie spice: That classic blend of cinnamon, nutmeg, ginger, and cloves makes the flavor unmistakably “fall in a cup.”
- Vanilla extract or vanilla bean paste: Rounds out all the other flavors, adding a warm, bakery-like aroma.
- Small pinch fine sea salt: Trust me—just a pinch instantly balances all the sweet and spice.
How to Make
Step 1: Combine the Base Ingredients
Grab a medium saucepan and set it over low heat. Add the marshmallow spread, canned pumpkin, brown sugar, water, heavy whipping cream, and pumpkin pie spice. Combining everything right from the get-go helps the flavors meld together, and that marshmallow spread melts down smoothly for a dreamy syrup base.
Step 2: Stir Until Smooth and Dissolved
Keep the mixture on low heat and stir constantly for about 5 minutes. Watch as it transforms from separate ingredients into a glossy, fragrant syrup. Be patient here—stirring ensures the sugar dissolves completely and the texture turns velvety. (Avoid letting it boil, so the syrup stays smooth and cohesive.)
Step 3: Add Vanilla and Salt
Once the mixture is smooth and the sugar is fully dissolved, remove your saucepan from the heat. Stir in the vanilla extract or vanilla bean paste, and drop in that small pinch of sea salt. The vanilla will bloom in the heat, while that hint of salt quietly works magic, heightening all the other flavors.
Step 4: Cool and Store
Let the Pumpkin Marshmallow Coffee Syrup cool completely before transferring it to a clean jar or bottle. Cooling thickens the syrup and helps meld the flavors even more. Once it’s at room temperature, store it in the refrigerator and use within a week—if it lasts that long!
How to Serve
Garnishes
Treat your lattes or desserts to an extra flourish by adding whipped cream, a sprinkle of cinnamon, or even a tiny marshmallow or two on top! Drizzling a little extra Pumpkin Marshmallow Coffee Syrup over your foam or along the rim of your cup creates that irresistible coffee-shop look at home.
Side Dishes
Pair your fancy fall-inspired drinks with warm pastries—think pumpkin muffins, maple scones, or a buttery croissant. If you use the syrup on pancakes or waffles, serve fresh apple slices or roasted pecans alongside for a contrast of flavors and textures that scream “fall brunch”.
Creative Ways to Present
Pumpkin Marshmallow Coffee Syrup makes a thoughtful homemade gift: pour it into a pretty glass bottle, tie a ribbon around the neck, and tuck in a handwritten recipe card. For parties, set up a DIY coffee bar and let guests mix their own signature drinks. Or use it to drizzle over vanilla ice cream, yogurt, or baked oatmeal for a showstopping autumn dessert.
Make Ahead and Storage
Storing Leftovers
Once your syrup has cooled, transfer it to a jar or airtight bottle and pop it in the fridge. It’ll keep beautifully for up to a week, and the flavors actually mellow and develop over time. Just remember to give it a good stir before each use, as a little separation is perfectly normal.
Freezing
Though Pumpkin Marshmallow Coffee Syrup is best enjoyed fresh, you can freeze it if you want to prep well in advance. Pour into freezer-safe containers, leaving a bit of room for expansion, and freeze for up to two months. Thaw overnight in the fridge and stir well before serving.
Reheating
To gently reheat, scoop out the portion you need and warm it in a small saucepan over very low heat or in short bursts in the microwave. Don’t let it boil—just heat until pourable. Stir well to reincorporate any separation that might have happened during storage.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! If you have homemade pumpkin purée on hand, feel free to swap it in. Just ensure it’s not too watery, as excess liquid could make your Pumpkin Marshmallow Coffee Syrup a bit thinner than intended.
Is there a dairy-free version of this syrup?
Yes! Substitute coconut cream or a rich non-dairy creamer for the heavy whipping cream. Just make sure your marshmallow spread and pumpkin pie spice are dairy-free, and you’ll have a delicious vegan-friendly syrup.
Can I double the recipe for gifting?
You sure can! The recipe multiplies perfectly, so whip up a double or even triple batch to fill multiple bottles—it’s a thoughtful autumn present for friends, neighbors, or anyone who loves a cozy treat.
What’s the best way to combine the syrup into a drink?
For cold drinks, stir or shake the Pumpkin Marshmallow Coffee Syrup thoroughly with your coffee or milk until completely dissolved. For hot drinks, add the syrup to your cup first, then pour in hot milk or coffee, and give it a good whisk or stir for even flavor.
Does this syrup work in baked goods or desserts?
Oh yes! This syrup is fabulous drizzled over pancakes, waffles, oatmeal, or even vanilla ice cream. You can also swirl it into yogurt or fold a little into whipped cream for an instant pumpkin marshmallow cloud to top pies and cakes.
Final Thoughts
If you’re eager to capture all the magic of autumn in a jar and elevate your daily coffee ritual, give this Pumpkin Marshmallow Coffee Syrup a try. It’s pure, spoonable comfort with just the right blend of nostalgia and gourmet flair—trust me, you’ll want to make it part of your fall traditions!
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Pumpkin Marshmallow Coffee Syrup Recipe
- Total Time: 10 minutes
- Yield: About 1¼ cups
- Diet: Vegetarian
Description
A warm, spiced syrup made with real pumpkin, sweet marshmallow spread, and cozy autumn flavors. Perfect for lattes, milk steamers, desserts, or gifting.
Ingredients
Marshmallow Pumpkin Syrup:
- 1/2 cup marshmallow spread
- 1/2 cup canned pumpkin
- 1/2 cup packed light brown sugar
- 1/4 cup + 2 tbsp water
- 2 tbsp heavy whipping cream
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract or vanilla bean paste
- Small pinch fine sea salt
Instructions
- In a medium saucepan over low heat, combine marshmallow spread, pumpkin, brown sugar, water, cream, and pumpkin pie spice. Stir constantly for about 5 minutes until smooth and sugar is dissolved. Do not boil.
- Remove from heat and stir in vanilla and salt.
- Let cool completely before transferring to a clean jar or bottle.
- Store in the refrigerator for up to 1 week.
Notes
- Don’t let the syrup boil—it can scorch or separate.
- You can double the recipe for gifting or larger batches.
- Stir well before using after refrigerating.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: drink
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 9g
- Sodium: 15mg
- Fat: 1.5g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 5mg
