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Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

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4.7 from 119 reviews

This Vanilla Pumpkin Marshmallow Coffee Syrup is a rich, creamy, and warmly spiced syrup perfect for adding a fall-inspired twist to your morning coffee or latte. Combining smooth marshmallow spread with pumpkin puree, brown sugar, and pumpkin pie spice, this homemade syrup offers a luscious texture and comforting flavors, enhanced by vanilla and a touch of sea salt. It’s easy to make on the stovetop and keeps well refrigerated for up to a week.

Ingredients

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

  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 as you gently warm the mixture, taking care not to let it boil. Continue until the sugar fully dissolves and the syrup becomes smooth, approximately 5 minutes.
  2. Finish and Cool the Syrup: Remove the saucepan from the heat. Stir in the vanilla extract or vanilla bean paste along with 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.

Notes

  • Do not boil the mixture to prevent curdling or burning the sugars.
  • Allow the syrup to cool fully before bottling to maintain a smooth texture.
  • Store refrigerated and use within one week for best freshness.
  • Use canned pumpkin, not pumpkin pie filling, for the best flavor and texture.
  • If a thicker syrup is desired, reduce the water slightly during cooking.

Find it online: https://dishesbydaisy.com/vanilla-pumpkin-marshmallow-coffee-syrup-recipe/