Vanilla Pumpkin Marshmallow Coffee Syrup

If you ask me, fall coffee drinks are pure comfort in a cup.

This pumpkin marshmallow coffee syrup brings cozy autumn flavors right to your kitchen counter. Sweet pumpkin and fluffy marshmallow notes blend together in a smooth, pourable syrup.

It’s made with simple ingredients that you probably already have on hand. Just mix everything together and let it simmer until it thickens up nicely.

It’s the perfect way to make your morning coffee feel special, and it tastes great in iced drinks too.

What Kind of Pumpkin Puree Should I Use?

For this coffee syrup, you’ll want to use pure pumpkin puree, not pumpkin pie filling – there’s a big difference between the two. Pure pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find canned pure pumpkin puree in the baking aisle of most grocery stores, and it works perfectly for this recipe. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version is convenient and gives consistent results every time.

Options for Substitutions

This cozy coffee syrup is pretty forgiving when it comes to swaps:

• Marshmallow creme: If you can’t find marshmallow creme, you can melt about 10-12 mini marshmallows with a tablespoon of water over low heat until smooth. Just let it cool slightly before mixing with the other ingredients.
• Pure pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you’re out, you can substitute with sweet potato puree or even butternut squash puree for a similar fall flavor.
• Brown sugar: White sugar works fine here, though you’ll lose some of that molasses depth. You can also try coconut sugar or maple syrup (reduce the water by 1 tablespoon if using maple syrup).
• Heavy cream: Half-and-half or whole milk can work in place of heavy cream, though the syrup will be slightly thinner. For dairy-free options, try coconut cream or cashew cream.
• Pumpkin pie spice: No pumpkin pie spice? Mix ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch each of ginger and cloves. You can also just use cinnamon alone if that’s all you have.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin marshmallow coffee syrup is rushing the process and cranking up the heat, which can cause the marshmallow creme to seize up or the mixture to scorch on the bottom of the pan – keep your heat at medium-low and stir constantly.

Another common error is not whisking the pumpkin puree well enough before adding it, leaving you with lumpy syrup that won’t mix smoothly into your coffee.

To get the perfect consistency, make sure to dissolve the brown sugar completely before adding the marshmallow creme, and if your syrup seems too thick after cooling, simply whisk in an extra tablespoon of water or cream.

Store your finished syrup in the refrigerator and give it a good stir before each use, as the ingredients naturally separate over time.

What to Serve With Pumpkin Marshmallow Coffee Syrup?

This sweet and cozy syrup is perfect for stirring into your morning coffee or latte for an instant fall flavor boost. You can also drizzle it over pancakes, waffles, or French toast to make breakfast feel extra special on chilly mornings. It’s amazing swirled into hot chocolate or even spooned over vanilla ice cream for a simple dessert. For a fun treat, try adding a splash to your favorite milkshake or smoothie, or use it as a dip for apple slices and graham crackers.

Storage Instructions

Refrigerate: This pumpkin marshmallow syrup keeps really well in the fridge! Store it in a clean glass jar or airtight container for up to 2 weeks. I like to use mason jars because they’re easy to pour from and you can see how much syrup you have left.

Make Ahead: This syrup is actually perfect for making ahead of time since the flavors get even better after sitting for a day or two. I often whip up a batch on Sunday to have delicious coffee all week long. Just give it a good stir before using since it might separate slightly.

Warm Up: If your syrup gets thick in the fridge, just warm it up gently in the microwave for 10-15 seconds or let it sit at room temperature for a few minutes. You can also run the jar under warm water to loosen it up before stirring into your coffee.

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 3-5 g
• Fat: 8-12 g
• Carbohydrates: 100-110 g

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

Step 1: Combine and Heat the 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

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.

Heat the mixture while stirring constantly until the sugar fully dissolves and the syrup becomes smooth, which should take about 5 minutes.

Be careful not to let the mixture boil; just gently warm it until everything is well incorporated.

Step 2: Finish and Cool the Syrup

• 1/2 tsp vanilla extract or vanilla bean paste
• small pinch fine sea salt

Remove the saucepan from the heat.

Stir in the vanilla extract or vanilla bean paste and 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.

I like to let the syrup cool fully before bottling to maintain its smooth texture.