Go Back
–+ servings
Vanilla Pumpkin Marshmallow Coffee Syrup

Cozy Up with Vanilla Pumpkin Marshmallow Coffee Syrup

Create a delightful Vanilla Pumpkin Marshmallow Coffee Syrup to elevate your drinks this fall.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Drinks
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Syrup
  • 1 cup Marshmallow Spread Substitute with marshmallow fluff for a lighter option
  • ½ cup Canned Pumpkin Use homemade pumpkin puree for a fresher taste
  • ½ cup Light Brown Sugar Maple syrup works well for a different twist
  • ¾ cup Water Adjust based on your preferred syrup thickness
  • ½ cup Heavy Whipping Cream Consider using evaporated milk for a lighter option
  • 1 teaspoon Pumpkin Pie Spice Blend A mix of cinnamon, nutmeg, and ginger is a great alternative
  • 1 teaspoon Vanilla Extract (or Vanilla Bean Paste) A vanilla bean offers an intense aroma
  • a pinch Fine Sea Salt Omit if you prefer a sweeter syrup

Equipment

  • Medium saucepan

Method
 

Directions
  1. In a medium saucepan, add 1 cup of marshmallow spread, ½ cup of canned pumpkin, ½ cup of light brown sugar, ¾ cup of water, ½ cup of heavy whipping cream, 1 teaspoon of pumpkin pie spice, 1 teaspoon of vanilla extract, and a pinch of fine sea salt. Mix these ingredients together until well blended.
  2. Place the saucepan over medium heat and gently stir the mixture continuously for approximately 5 minutes.
  3. Allow the mixture to reach a gentle simmer, reducing the heat slightly while stirring occasionally for about 3–5 minutes.
  4. Remove the saucepan from heat and let it cool for a few minutes, before transferring into a glass jar or airtight container.
  5. Drizzle it into your coffee or mix it into hot chocolate and enjoy!

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 12gFat: 1gSaturated Fat: 0.5gCholesterol: 5mgSodium: 30mgPotassium: 50mgSugar: 11gVitamin A: 10IU

Notes

Store in an airtight container in the refrigerator for up to 2 weeks or freeze in ice cube trays for longer storage. Thaw and gently reheat before use.

Tried this recipe?

Let us know how it was!