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Vanilla Pumpkin Marshmallow Coffee Syrup

Delight in Homemade Vanilla Pumpkin Marshmallow Coffee Syrup

Experience the cozy flavors of fall with this Vanilla Pumpkin Marshmallow Coffee Syrup, perfect for enhancing your warm drinks and desserts.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 15 minutes
Total Time 30 minutes
Servings: 10 scoops
Course: Drinks
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Syrup
  • 1 cup Marshmallow Spread Substitute with marshmallow creme if needed.
  • 1 cup Canned Pumpkin Puree Avoid pumpkin pie filling.
  • 1 cup Light Brown Sugar Granulated sugar can be used, but less rich.
  • 1 cup Water
  • 1 cup Heavy Whipping Cream Can be swapped for half-and-half.
  • 1 tbsp Pumpkin Pie Spice Blend Individual spices like cinnamon or nutmeg can be used.
  • 1 tbsp Vanilla Extract Stick to pure extract for best results.
  • 1 pinch Fine Sea Salt

Equipment

  • Medium saucepan
  • Spatula
  • Funnel
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Combine the marshmallow spread, canned pumpkin puree, light brown sugar, water, heavy whipping cream, and pumpkin pie spice over low heat in a medium saucepan.
  2. Stir constantly for about 5 minutes over medium-low heat until the mixture is smooth and uniform.
  3. Remove from heat and stir in the vanilla extract and salt, ensuring they are evenly distributed.
  4. Allow the syrup to cool completely for about 10–15 minutes before transferring to a clean jar or airtight bottle.

Nutrition

Serving: 2tablespoonsCalories: 90kcalCarbohydrates: 20gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 20mgPotassium: 50mgSugar: 18gVitamin A: 10IUCalcium: 2mg

Notes

Store the syrup in the refrigerator for up to 2 weeks; can be frozen for up to 3 months in freezer-safe containers. Stir before using.

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