Here is my favorite sugar free pumpkin spice coffee syrup recipe, with warm fall spices, real pumpkin flavor, and a sweetener that won’t spike your blood sugar.
This coffee syrup has become my go-to morning treat when I want that cozy pumpkin spice taste without all the sugar. I make a big batch and keep it in the fridge so I can turn any regular cup of coffee into a fall favorite. Perfect for those of us trying to cut back on sugar but not willing to give up our seasonal flavors!
Why You’ll Love This Pumpkin Spice Coffee Syrup
- Sugar-free and keto-friendly – Made with monk fruit or allulose instead of regular sugar, so you can enjoy all those cozy fall flavors without the guilt or blood sugar spikes.
- Quick and easy to make – Ready in just 20-30 minutes with simple ingredients you probably already have in your pantry.
- Real pumpkin flavor – Uses actual pumpkin puree instead of artificial flavoring, giving you that authentic autumn taste that’s so much better than store-bought versions.
- Budget-friendly – Making your own syrup costs a fraction of what you’d pay for fancy coffee shop drinks, and you’ll have enough to last for weeks.
- Perfect for fall drinks – Transform your regular coffee, lattes, or even cocktails into seasonal treats that taste like they came from your favorite café.
What Kind of Pumpkin Puree Should I Use?
For this coffee syrup, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sweeteners added, which would throw off the balance of your syrup. Look for canned pumpkin puree that lists only pumpkin as the ingredient, with brands like Libby’s being a reliable choice you can find at most grocery stores. If you have fresh pumpkin on hand, you can certainly roast and puree your own, but honestly, canned pumpkin puree is convenient and works just as well for this recipe. Just make sure to give the can a good stir before measuring, as the puree can sometimes separate a bit.
Options for Substitutions
This syrup recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:
- Golden monk fruit or allulose: If you don’t have these sugar alternatives, regular granulated sugar, brown sugar, or coconut sugar work great. Use the same amount, but keep in mind your syrup won’t be sugar-free anymore.
- Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you’re out, you can roast and puree your own pumpkin, or try sweet potato puree for a similar taste and texture.
- Pumpkin pie spice: No store-bought blend? Mix your own with 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves. You can adjust the ratios to your taste.
- Xanthan gum: This helps thicken the syrup, but if you don’t have it, you can skip it entirely. Your syrup might be slightly thinner, but it’ll still taste great. Alternatively, simmer the mixture a bit longer to reduce and thicken naturally.
- Vanilla extract: Pure vanilla is best, but imitation vanilla works in a pinch. You could also try maple extract for a different flavor twist.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pumpkin spice syrup is adding the xanthan gum too quickly or all at once, which creates clumps that are nearly impossible to blend out – instead, sprinkle it slowly while whisking constantly or use an immersion blender for smooth results.
Another common error is not cooking the mixture long enough, as the pumpkin puree needs time to meld with the other ingredients and develop that rich, syrupy consistency you want for your coffee.
Be careful not to let the syrup boil vigorously once it starts simmering, since this can cause it to splatter and may break down the sweetener, especially if you’re using monk fruit.
Finally, make sure to strain your finished syrup through a fine-mesh sieve to remove any remaining lumps and achieve that perfectly smooth texture that pours beautifully into your morning coffee.
What to Serve With Pumpkin Spice Coffee Syrup?
This homemade pumpkin spice syrup is perfect for jazzing up your morning coffee or latte, but it’s also great in so many other drinks! Try stirring it into iced coffee, chai tea, or even hot chocolate for a cozy fall twist. You can also drizzle it over pancakes, waffles, or French toast instead of regular maple syrup for a seasonal breakfast treat. For a fun dessert idea, swirl some into vanilla yogurt or use it as a topping for ice cream or oatmeal.
Storage Instructions
Refrigerate: This pumpkin spice syrup keeps beautifully in the fridge for up to 2 weeks in a clean glass jar or airtight container. I like to give it a quick shake or stir before using since the pumpkin can settle a bit. It’s perfect to have on hand for your morning coffee routine!
Freeze: You can freeze this syrup in ice cube trays for individual portions that’ll last up to 3 months. Once frozen solid, pop the cubes into a freezer bag and just grab one or two whenever you want to jazz up your coffee. They thaw quickly right in your hot drink.
Make Ahead: This syrup is actually better after sitting for a day or two because all those warm spices have time to meld together. I love making a big batch on Sunday to use throughout the week in my lattes, iced coffees, or even drizzled over pancakes.
| Preparation Time | 5-10 minutes |
| Cooking Time | 15-22 minutes |
| Total Time | 20-32 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 2-5 g
- Fat: 1-3 g
- Carbohydrates: 85-90 g
Ingredients
- 1 3/4 cups water
- 1 cup golden monk fruit or allulose (substitute brown or coconut sugar if desired)
- 1 cup canned pumpkin puree
- 2-3 tsp pumpkin pie spice blend
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/8 tsp xanthan gum (optional)
Step 1: Combine and Dissolve the Main Ingredients
- 1 3/4 cups water
- 1 cup golden monk fruit or allulose (substitute brown or coconut sugar if desired)
- 1 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice blend
- 1/4 tsp salt
In a medium saucepan, combine the water, golden monk fruit or allulose, canned pumpkin puree, 2 teaspoons of pumpkin pie spice, and salt.
Place the saucepan over medium heat and stir the mixture continuously for about 5-7 minutes, until the sweetener is fully dissolved and the ingredients are well blended.
Make sure to scrape the sides and bottom of the pan to prevent sticking.
I like to make sure the mixture is completely smooth at this stage—it gives the final syrup a nice texture.
Step 2: Incorporate Additional Spices
- 1 teaspoon pumpkin pie spice blend
Once the mixture is smooth and well combined, add the remaining pumpkin pie spice blend (1 teaspoon, or to taste).
Stir until the spices are fully mixed in, making sure there are no lumps.
Step 3: Thicken with Xanthan Gum (Optional)
- 1/8 tsp xanthan gum (optional)
If you’d like the syrup to be thicker, sprinkle the xanthan gum evenly across the surface while rapidly whisking the mixture to prevent any clumping.
This step is optional but helps give the syrup a lovely, pourable consistency.
Step 4: Simmer to Develop Flavors
Reduce the heat to low and let the mixture simmer gently for 10-15 minutes.
Stir occasionally to be sure nothing sticks to the bottom and to allow the flavors to meld.
This simmering process will thicken the syrup slightly and deepen its taste.
Step 5: Add Vanilla Extract
- 2 tsp vanilla extract
Once the simmering is complete, remove the saucepan from the heat.
Stir in the vanilla extract until it’s fully incorporated.
For the best flavor, I always add vanilla at the end so its fragrance stays bright and fresh.
Step 6: Cool and Store the Pumpkin Spice Syrup
Allow the pumpkin spice syrup to cool to room temperature in the saucepan.
Then transfer it to a clean, airtight container and store in the refrigerator for up to two weeks.
Shake well before each use, as some separation may occur.
