If you’re searching for that magical twist to your morning coffee, look no further than this indulgent Vanilla Pumpkin Marshmallow Coffee Syrup. This syrup beautifully blends the warm, comforting flavors of pumpkin and pumpkin pie spice with the creamy sweetness of marshmallow and vanilla, transforming your everyday brew into a cozy, autumn-inspired treat. Whether you drizzle it over your latte or stir it into your black coffee, this syrup brings a luscious richness and a hint of nostalgia that’s irresistible all season long.

Vanilla Pumpkin Marshmallow Coffee Syrup Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for the Vanilla Pumpkin Marshmallow Coffee Syrup are wonderfully simple yet thoughtfully chosen to bring a harmonious balance of flavor, sweetness, and texture. Each component plays a key role, from the silky marshmallow spread adding that signature creaminess to the fragrant pumpkin pie spice that elevates this syrup to a seasonal delight.

Marshmallow spread: This creates the syrup’s luscious, creamy texture and adds a subtle sweetness that melts perfectly into coffee.
Canned pumpkin: Packed with autumn flavor, it brings depth and a beautiful orange hue to the syrup.
Light brown sugar: Adds a warm, caramel-like sweetness that complements the pumpkin and spices.
Water: Balances consistency; combined just right to keep syrup pourable yet rich.
Heavy whipping cream: Enriches the syrup with a silky smooth finish and gentle richness.
Pumpkin pie spice blend: A fragrant medley of cinnamon, nutmeg, and cloves that makes the syrup unmistakably autumnal.
Vanilla extract or bean paste: Brings a fragrant warmth that ties all the flavors together beautifully.
Fine sea salt: Enhances all the sweet and spicy notes, balancing the flavor perfectly.

How to Make Vanilla Pumpkin Marshmallow Coffee Syrup

Step 1: Combine the Base Ingredients

Start by placing the marshmallow spread, canned pumpkin, and light brown sugar in a medium saucepan. These ingredients form the heart of the syrup, setting the stage for the sweet, creamy, and spiced flavors to mingle beautifully.

Step 2: Add Liquid and Heat Gently

Pour in the water and stir everything together over medium-low heat. This gradual warming helps dissolve the sugar and soften the marshmallow spread, creating a smooth base without burning or separating.

Step 3: Stir in Cream and Spices

Once the mixture is smooth and heated through, whisk in the heavy whipping cream along with the pumpkin pie spice blend. The cream adds richness while the spices burst with that cozy, familiar fall aroma, making your kitchen smell amazing.

Step 4: Add Vanilla and Salt

Finish the syrup by stirring in the vanilla extract or vanilla bean paste and a pinch of fine sea salt. These final touches bring depth and balance, enhancing the natural sweetness and warm notes perfectly.

Step 5: Simmer and Thicken

Allow the syrup to simmer gently for a few minutes, stirring regularly until it thickens slightly but remains pourable. This step lets the flavors marry and the syrup develop a luxurious texture ideal for drizzling over your favorite coffee.

How to Serve Vanilla Pumpkin Marshmallow Coffee Syrup

Garnishes

Elevate your coffee presentation by topping your drink with a dollop of whipped cream, a sprinkle of cinnamon or nutmeg, or even a few mini marshmallows. These garnishes add visual appeal and enhance the syrup’s flavors beautifully for an indulgent coffee experience.

Side Dishes

Pair your syrup-enhanced coffee with classic fall treats like pumpkin muffins, cinnamon-spiced donuts, or buttery pecan bars. The Vanilla Pumpkin Marshmallow Coffee Syrup’s sweet and spiced profile complements these baked goods perfectly, making your snack or breakfast feel special.

Creative Ways to Present

Think beyond coffee: drizzle this syrup over vanilla ice cream, use it as a glaze for roasted nuts, or stir it into hot chocolate for a seasonal upgrade. You can even mix it into a cocktail for a unique twist on fall flavors. The possibilities are just as warm and delicious as the syrup itself.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Vanilla Pumpkin Marshmallow Coffee Syrup to an airtight container and keep it in the refrigerator. It will stay fresh for up to two weeks, making it easy to enjoy that comforting flavor again and again without fuss.

Freezing

Although freezing is possible, it’s best to keep this syrup refrigerated because the texture may change upon thawing. If you do freeze it, store in a freezer-safe jar and thaw slowly in the fridge before reheating gently.

Reheating

When you’re ready to use the syrup again, warm it gently on the stovetop over low heat or microwave briefly. Stir well to restore the smooth texture before drizzling into your coffee or other treats.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just be sure to cook and puree your fresh pumpkin well and strain any excess water to maintain the syrup’s consistency and rich flavor.

Is marshmallow spread essential, or can I substitute it?

Marshmallow spread creates the syrup’s signature creaminess and sweetness, but if you don’t have it, mini marshmallows melted down can work as a substitute with similar results.

Can I make this syrup vegan?

To make a vegan version, swap the heavy whipping cream for coconut cream and ensure the marshmallow spread or substitute is gelatin-free and plant-based.

How long does the syrup last once made?

Stored properly in the refrigerator, your Vanilla Pumpkin Marshmallow Coffee Syrup should stay fresh for up to two weeks.

Will this syrup work in cold coffee or iced lattes?

It’s perfect for iced drinks too! Just mix the syrup in well, and it adds an instant burst of warm, comforting flavor to your cold coffee creations.

Final Thoughts

I can’t recommend this Vanilla Pumpkin Marshmallow Coffee Syrup enough for anyone looking to elevate their coffee game into something truly special and seasonal. It’s easy to make with simple ingredients, endlessly versatile, and packed with that warm, cozy flavor we all crave during cooler months. Give it a try, and watch your coffee moments become a little sweeter and a lot more memorable.

Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

Print Recipe

★★★★★

4.7 from 18 reviews

This Vanilla Pumpkin Marshmallow Coffee Syrup is a rich and creamy seasonal delight, blending the cozy flavors of pumpkin and marshmallow with warm vanilla and pumpkin pie spice. Perfect for adding a festive twist to your morning coffee, lattes, or even desserts, this syrup brings autumn right into your cup.

Author: Matteo
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Approximately 3/4 cup syrup 1x
Category: Beverage Syrup
Method: Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main 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

Instructions

Combine Ingredients: In a medium saucepan, combine the marshmallow spread, canned pumpkin, light brown sugar, water, pumpkin pie spice blend, and a small pinch of fine sea salt. Stir well to combine all ingredients thoroughly.
Cook the Mixture: Place the saucepan over medium heat and cook the mixture, stirring frequently to prevent sticking. Bring it to a gentle simmer, allowing the sugar to dissolve and the flavors to marry, about 5-7 minutes.
Add Vanilla and Cream: Remove the saucepan from heat. Stir in the heavy whipping cream and vanilla extract or vanilla bean paste until the mixture is smooth and creamy.
Cool and Store: Allow the syrup to cool slightly before transferring it into a clean jar or bottle. Seal tightly and refrigerate. The syrup will thicken as it cools and can be stored refrigerated for up to 2 weeks.
Use: To enjoy, add 1-2 tablespoons of the syrup to your coffee or latte. Stir well and savor the festive flavors.

Notes

The marshmallow spread adds sweetness and a creamy texture; you can substitute with marshmallow fluff if unavailable.
Use canned pumpkin puree for the best texture and flavor.
Adjust brown sugar quantity to taste for more or less sweetness.
Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
The syrup is best stored refrigerated and can be gently warmed before use for easier pouring.
For a dairy-free version, substitute heavy cream with coconut cream or a plant-based creamer.