Why You’ll Love This Pumpkin Marshmallow Coffee Syrup
- Quick and Easy: This syrup comes together in just 10-20 minutes, allowing you to enjoy fall flavors in no time.
- Simple Ingredients: With pantry staples like canned pumpkin, marshmallow spread, and brown sugar, it’s easy to whip up whenever the craving hits.
- Perfect Fall Flavor: The combination of pumpkin puree, sweet marshmallow, and warm spices will have you in the fall spirit all season long.
- Budget-Friendly: Skip the pricey coffee shop drinks and make your own pumpkin-flavored beverages at home for a fraction of the cost.
- Multiple Uses: Great in coffee, lattes, hot chocolate, or drizzled over pancakes and ice cream for a sweet fall treat.
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
- 1/2 tsp vanilla extract or vanilla bean paste
- Small pinch fine sea salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: 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.
- Stir constantly while heating until the sugar is fully dissolved and the syrup becomes smooth. This should take about 5 minutes. Be careful not to let the mixture boil—just warm it gently until well incorporated.
Step 2: Finish and Cool the Syrup
- Remove the saucepan from heat and stir in the vanilla extract (or vanilla bean paste) and a small pinch of fine sea salt.
- Allow the syrup to cool completely in the pan before transferring it into a clean jar or bottle.
Storage
- Refrigerate: Store the syrup in the refrigerator for up to 1 week.
- Make Ahead: This syrup actually gets better after sitting for a day or two, so feel free to make it ahead of time.
- Warm Up: If the syrup becomes too thick after cooling, gently warm it in the microwave for 10-15 seconds, or run the jar under warm water.
What to Serve with Pumpkin Marshmallow Coffee Syrup
This syrup is perfect for adding a sweet, autumn touch to your favorite drinks:
- Coffee or Lattes: Stir into your morning coffee or latte for instant fall flavor.
- Hot Chocolate: Mix into hot chocolate for a comforting treat on chilly evenings.
- Pancakes and Waffles: Drizzle over pancakes or waffles for a fall-inspired breakfast.
- Ice Cream: Spoon over vanilla ice cream for a simple yet indulgent dessert.
- Milkshakes or Smoothies: Add a splash to your milkshake or smoothie for a fun twist.
Substitutions
- Marshmallow Creme: If you can’t find marshmallow spread, melt about 10-12 mini marshmallows with 1 tbsp of water over low heat until smooth. Let it cool slightly before mixing.
- Pumpkin Puree: If you’re out of pumpkin puree, you can substitute with sweet potato puree or butternut squash puree.
- Brown Sugar: White sugar works fine, but coconut sugar or maple syrup can be used for a different flavor.
- Heavy Cream: Use half-and-half or whole milk as a substitute. For dairy-free options, try coconut cream or cashew cream.
- Spices: No pumpkin pie spice? Make your own mix with cinnamon, nutmeg, ginger, and cloves.
FAQs
1. How do I store the syrup?
Store the syrup in a clean jar or airtight container in the refrigerator for up to 1 week.
2. Can I make this syrup ahead of time?
Yes, you can make the syrup ahead of time, and the flavors will improve after sitting for a day or two.
3. What can I use this syrup in besides coffee?
You can use it in lattes, hot chocolate, milkshakes, over pancakes or waffles, or even drizzled on ice cream.
4. Can I make this syrup dairy-free?
Yes, you can substitute the heavy cream with coconut cream or cashew cream to make it dairy-free.
5. How can I thin out the syrup if it’s too thick?
If the syrup is too thick, simply whisk in a little more water or cream to adjust the consistency.
6. Can I use a different sweetener instead of brown sugar?
Yes, you can substitute brown sugar with coconut sugar, maple syrup, or white sugar. Adjust the liquid ingredients as needed if you use maple syrup.
7. Can I use pumpkin pie filling instead of pure pumpkin puree?
No, use pure pumpkin puree for this recipe, as pumpkin pie filling contains added sugar and spices, which would alter the flavor.
8. How long will this syrup last in the fridge?
This syrup will last for up to 1 week in the refrigerator.
9. Can I use this syrup in baking?
Yes, you can drizzle it on cakes, muffins, or incorporate it into baked goods for a fall-inspired flavor.
10. Can I freeze the syrup?
While it’s best used fresh, you can freeze the syrup in an airtight container for up to 3 months. Thaw in the fridge and stir well before use.
Conclusion
This Vanilla Pumpkin Marshmallow Coffee Syrup is a must-try for anyone who loves the cozy flavors of fall. It’s quick, easy, and perfect for adding a special touch to your morning coffee or a warm treat. With simple ingredients and versatile uses, it’s a great way to bring the flavors of autumn into your kitchen. Enjoy it in coffee, on desserts, or in a variety of fall-inspired drinks!
Vanilla Pumpkin Marshmallow Coffee Syrup
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 ½ cups
- Category: Dessert, Beverage
- Method: Stovetop
- Cuisine: American, Fall
Description
Vanilla Pumpkin Marshmallow Coffee Syrup is a quick and easy fall-inspired syrup that combines pumpkin puree, sweet marshmallow, and warm spices, creating a cozy addition to your coffee, lattes, hot chocolate, and more.
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
1/2 tsp vanilla extract or vanilla bean paste
Small pinch fine sea salt
Instructions
- For the Syrup:
- 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.
- Stir constantly while heating until the sugar is fully dissolved and the syrup becomes smooth (about 5 minutes). Avoid boiling—just warm it gently.
- Remove the saucepan from heat and stir in the vanilla extract (or vanilla bean paste) and a small pinch of fine sea salt.
- Allow the syrup to cool completely before transferring it into a clean jar or bottle.
Notes
This syrup can be used in coffee, lattes, hot chocolate, milkshakes, or even drizzled over pancakes and ice cream for an indulgent fall treat.
For a dairy-free version, substitute the heavy cream with coconut cream or cashew cream.
If the syrup becomes too thick, simply whisk in more water or cream to adjust the consistency.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 3mg
