Introduction

This Vanilla Pumpkin Marshmallow Coffee Syrup is a luscious and cozy way to elevate your morning cup. With rich pumpkin flavor, warm spices, and a touch of marshmallow sweetness, it’s perfect for autumn or any time you crave a seasonal treat.

A clear glass pitcher filled with a smooth, thick sauce that is caramel brown with tiny dark specks evenly spread throughout, resting on a wooden board, with a blurred background showing some cinnamon sticks. The pitcher is rounded with a small spout and a sturdy handle, with the sauce nearly filling it up to the top edge. The scene is set on a white marbled texture. 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 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

Step 1: 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 dissolves and the mixture is smooth, about 5 minutes. Avoid boiling; just warm gently.
Step 2: Remove from heat and stir in the vanilla extract or vanilla bean paste along with a small pinch of fine sea salt. Let the syrup cool before use.

Tips & Variations

Use vanilla bean paste for a richer vanilla flavor and tiny specks that add visual appeal.
Adjust pumpkin pie spice to your preference or substitute with a mix of cinnamon, nutmeg, and cloves.
Try the syrup over whipped cream, pancakes, or even ice cream for a versatile fall treat.

Storage

Store the syrup in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before using by warming in a small saucepan or microwave to return it to syrup consistency.

How to Serve

A clear glass filled with dark brown iced coffee and large ice cubes near the top shows a layer of light brown creamy foam forming as a golden iced coffee liquid is poured into it from above. The glass sits centered on a round wooden board set on a white marbled surface, with blurred white and orange pumpkins in the soft-focused background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this syrup without marshmallow spread?

The marshmallow spread adds both sweetness and texture but you can substitute with equal parts light corn syrup or a mild honey. The texture might be slightly different.

Is this syrup suitable for coffee and other drinks?

Yes, this syrup is perfect for coffee, lattes, hot chocolate, or even iced beverages. It adds a creamy, spiced pumpkin flavor that complements many drinks well.

Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

This Vanilla Pumpkin Marshmallow Coffee Syrup is a rich and creamy blend of pumpkin, marshmallow spread, and warm spices, perfect for adding a sweet, autumn-inspired flavor to your coffee or lattes. The syrup combines the cozy taste of pumpkin pie spice with the smoothness of marshmallow and a hint of vanilla for a luscious treat that’s easy to make at home.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: About 1 1/4 cups syrup 1x
Category: Beverage Syrup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Syrup Base

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, packed light brown sugar, water, heavy whipping cream, and pumpkin pie spice blend. Stir constantly while gently warming the mixture for about 5 minutes until the sugar fully dissolves and the syrup becomes smooth. Avoid boiling to maintain a smooth texture.
Finish and Cool the Syrup: Remove the saucepan from heat and stir in the vanilla extract or vanilla bean paste along with a small pinch of fine sea salt. Allow the syrup to cool before using. Once cooled, transfer to a container and refrigerate.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best results.
Store the syrup refrigerated for up to two weeks.
Shake or stir well before each use as ingredients may settle.
This syrup works perfectly to flavor coffee, lattes, hot chocolate, or even drizzled over desserts.
You can adjust the sweetness or spice levels to your preference by varying the brown sugar or pumpkin pie spice.

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