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Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

Vanilla Pumpkin Marshmallow Coffee Syrup Recipe
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4.8 from 23 reviews

A rich and creamy Vanilla Pumpkin Marshmallow Coffee Syrup made with marshmallow spread, pumpkin puree, and warm spices. Perfect for adding a seasonal twist to your coffee, lattes, or desserts with a smooth, sweet, and warmly spiced flavor.

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 Touches

  • 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 and heat gently without boiling until the sugar dissolves completely and the mixture is smooth, about 5 minutes.
  2. Finish and Cool the Syrup: Remove the saucepan from heat. Stir in the vanilla extract or vanilla bean paste and a small pinch of fine sea salt until fully blended. Let the syrup cool completely in the pan to preserve its smooth texture before transferring it to a clean jar or bottle. Store refrigerated for up to one week.

Notes

  • Do not allow the mixture to boil to avoid graininess.
  • Cooling the syrup fully before bottling helps maintain smoothness.
  • Store syrup in an airtight container in the refrigerator for best quality.
  • You can adjust the pumpkin pie spice according to taste preference.

Nutrition

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

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