Introduction

This Vanilla Pumpkin Marshmallow Coffee Syrup is a delightful way to add a touch of cozy autumn flavor to your favorite coffee or latte. Combining the warm spices of pumpkin pie with the sweetness of marshmallow spread, it’s creamy, flavorful, and easy to make at home.

A clear glass jar filled with a thick, dark brown sauce with visible specks is placed on a white round plate with a white marbled texture. Thick sauce is being poured into the jar from a smaller glass container held by a woman's hand with a golden handle, creating a smooth, glossy stream. The background includes a small pumpkin on the left and a gray checkered cloth folded on the right, all set against a soft white wall. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup marshmallow spread (Fluff recommended for smooth texture)
1/2 cup packed light brown sugar
1 tsp pumpkin pie spice blend (freshly ground preferred)
1/2 tsp pure vanilla extract
1/2 cup canned pumpkin (Libby’s for best flavor)
2 tbsp heavy whipping cream
6 tbsp water
1 pinch fine sea salt

Instructions

Step 1: In a medium saucepan, combine the marshmallow spread, canned pumpkin, light brown sugar, water, heavy whipping cream, and pumpkin pie spice blend. Place the saucepan over medium-low heat and stir constantly with a whisk to fully incorporate all ingredients and dissolve the sugar. Keep the heat gentle and stir often to prevent scorching and sticking, creating a smooth, cohesive base.
Step 2: Once the mixture is smooth and the sugar is completely dissolved, remove the saucepan from heat immediately. Stir in the vanilla extract and a pinch of fine sea salt. Allow the syrup to cool completely to room temperature before using or storing—this helps deepen the flavors and slightly thickens the syrup.

Tips & Variations

Use freshly ground pumpkin pie spice for the best flavor; you can adjust the spice level to your liking.
For a vegan version, substitute heavy cream with coconut cream and ensure the marshmallow spread is vegan-friendly.
Add a splash of bourbon or rum for a warming adult twist.
Try using this syrup not only in coffee but also drizzled over pancakes or stirred into oatmeal for a festive touch.

Storage

Store the syrup in an airtight container in the refrigerator for up to 2 weeks. Before using, give it a good stir as it may thicken when chilled. To reheat, gently warm a small amount in the microwave or on the stove until pourable.

How to Serve

A clear glass pitcher filled with a thick brown liquid that has tiny specks throughout, suggesting a spiced drink. The pitcher sits on a white marbled surface with bright natural light casting soft shadows. Around the pitcher are several white marshmallows and a few cinnamon sticks placed casually on the surface. To the right, there is a clear glass half-filled with the same brown drink and a few marshmallows floating on top. The overall look is warm and cozy, highlighting the rich, inviting color of the drink. 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 a unique texture and sweetness, but you can substitute with equal parts light corn syrup or a homemade simple syrup, though the texture and flavor will be slightly different.

Is this syrup gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free. However, always check labels to ensure there is no cross-contamination if you have a severe gluten allergy.

Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

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★★★★★

4.5 from 146 reviews

This Vanilla Pumpkin Marshmallow Coffee Syrup is a luscious, creamy, and warmly spiced syrup perfect for adding a festive fall twist to your coffee or lattes. Featuring smooth marshmallow spread, cozy pumpkin pie spices, and rich vanilla, this syrup blends autumn flavors seamlessly into every cup.

Author: Bella
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: About 1 cup of syrup 1x
Category: Coffee Syrup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Syrup Base

1/2 cup marshmallow spread (Fluff recommended for smooth texture)
1/2 cup canned pumpkin (Libby’s for best flavor)
1/2 cup packed light brown sugar
6 tbsp water
2 tbsp heavy whipping cream
1 tsp pumpkin pie spice blend (freshly ground preferred)
1/2 tsp vanilla extract (pure vanilla for best flavor)
1 pinch fine sea salt

Instructions

Combine and Gently Heat Base Ingredients: In a medium saucepan, combine the marshmallow spread, canned pumpkin, light brown sugar, water, heavy whipping cream, and pumpkin pie spice blend. Place the saucepan over medium-low heat and whisk constantly to fully incorporate the ingredients and dissolve the sugar. Keep the heat low to avoid scorching, stirring often to prevent sticking and to melt the marshmallow completely, creating a smooth, cohesive syrup base.
Infuse with Vanilla and Salt, Then Cool: Once the mixture is smooth and the sugar has dissolved, immediately remove the saucepan from the heat. Stir in the vanilla extract and a pinch of fine sea salt, allowing the residual heat to meld these flavors into the syrup. Let the syrup cool completely to room temperature to deepen flavors and thicken the syrup slightly before using or storing.