Name: Vanilla Pumpkin Marshmallow Coffee Syrup Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
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

Jump to Recipe· 4.6 from 132 reviews

Get ready to elevate your coffee game with this Vanilla Pumpkin Marshmallow Coffee Syrup Recipe that’s bursting with cozy fall flavors and just the right touch of sweetness. Whether you’re sipping on your morning brew or crafting a creamy latte, this syrup will transform your cup into a seasonal treat that’s downright irresistible.

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Why You’ll Love This Recipe

Perfectly balanced sweetness: The marshmallow spread and brown sugar blend to create a syrup that’s sweet without being overpowering.
Seasonal magic in a bottle: Pumpkin and pumpkin pie spice give you that quintessential fall feeling anytime you want it.
Creamy texture: Heavy cream adds a luscious smoothness that makes this syrup feel extra special in your coffee.
Easy to make at home: With just a few simple ingredients, you can whip up this flavor-packed syrup in under 15 minutes.

A clear glass pitcher filled with a smooth, thick sauce of warm brown color with tiny darker specks throughout. The sauce reaches near the top of the pitcher, which has a wide curved spout and a sturdy handle on the right side. The pitcher sits on a medium brown wooden board with visible grain texture, placed on a white marbled surface. To the right of the pitcher, two cinnamon sticks rest on the wooden board. The lighting softly highlights the sauce's shiny surface, and the overall scene feels warm and cozy. Photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

This Vanilla Pumpkin Marshmallow Coffee Syrup Recipe leans on a handful of accessible pantry staples that come together to create an unforgettable flavor explosion. Each ingredient plays a crucial role in balancing sweetness, spice, and creaminess for that perfect cup.

Marshmallow spread: This is the secret to silky sweetness and a glossy finish in your syrup.
Canned pumpkin: Adds authentic pumpkin flavor and a rich, velvety texture.
Light brown sugar: Brings warm caramel notes that deepen the syrup’s flavor.
Water: Helps dissolve the sugar evenly for a smooth blend.
Heavy whipping cream: Infuses a creamy richness that makes the syrup truly luscious.
Pumpkin pie spice blend: A cozy mix of cinnamon, nutmeg, and cloves that creates that fall vibe.
Vanilla extract or vanilla bean paste: Elevates the syrup with a fragrant, sweet warmth.
Fine sea salt: Just a pinch enhances all the flavors and balances the sweetness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

The beauty of this Vanilla Pumpkin Marshmallow Coffee Syrup Recipe is how easy it is to tweak. Feel free to experiment to suit your taste buds or dietary needs — it’s super adaptable without losing its cozy charm.

Dairy-free option: Swap heavy cream for coconut cream for a luscious vegan-friendly syrup.
Spice it up: Add a pinch of cayenne or ginger for a slight kick that amps up the warmth.
Less sweet: Cut down the brown sugar by a quarter cup if you prefer a more subtle sweetness.
Extra vanilla: Use vanilla bean paste instead of extract for a more intense, aromatic flavor.

How to Make Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

Step 1: Combine and Heat the Syrup Base

Start by gently warming the marshmallow spread, canned pumpkin, light brown sugar, water, heavy cream, and pumpkin pie spice blend in a medium saucepan over low heat. Stir constantly to dissolve the sugar and blend everything into a smooth, unified syrup. Keep your eye on it — you want it warm and melty, not boiling. This step will take around 5 minutes, and the result? A thick, fragrant base that smells like autumn in a pot.

Step 2: Finish and Cool the Syrup

Once the syrup base is perfectly smooth, remove it from the heat and stir in your vanilla extract (or vanilla bean paste) along with a tiny pinch of fine sea salt. The vanilla brings a beautiful depth while the salt amps up the sweetness without making it cloying. Let the syrup cool completely in the saucepan — this helps keep that luxurious texture intact — then transfer it to a clean jar or bottle. Store it in your fridge and enjoy for up to a week; it’s the ultimate quick flavor boost for your daily coffee rituals.

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Pro Tips for Making Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

Slow and steady warming: Heating the syrup gently ensures the marshmallow and pumpkin combine smoothly without burning or separating.
Use fresh pumpkin pie spice: Fresh spices make a world of difference in flavor, so don’t settle for old pre-mixed blends.
Cool completely before bottling: This step keeps your syrup silky and prevents condensation buildup that can dilute the flavor.
Store in a glass jar: Glass keeps flavors pure and makes it easier to see how much syrup you have left.

How to Serve Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

A clear tall glass filled with ice cubes and dark brown iced coffee, with a lighter creamy coffee layer swirling and mixing in from the top where coffee is being poured. The glass sits on a round wooden board placed on a white marbled surface. In the background, there are blurred white and orange pumpkins adding a soft touch. The image is bright and focused on the glass with gentle shadows. photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

Top your coffee drinks with a swirl of whipped cream sprinkled with a pinch of pumpkin pie spice or shaved cinnamon sticks for that extra cozy touch. Mini marshmallows or a drizzle of caramel sauce also make fantastic garnishes that complement this syrup beautifully.

Side Dishes

This syrup pairs wonderfully with warm baked goods like pumpkin muffins, cinnamon rolls, or buttery croissants. It’s also delightful alongside a slice of gingerbread or spiced banana bread, making your coffee break feel like a festive celebration.

Creative Ways to Present

For a special occasion, serve your coffee syrup in small glass bottles tied with twine and a festive tag as a homemade gift. You can also layer the syrup into iced coffee drinks over ice and cream for a visually stunning fall-inspired beverage.

Make Ahead and Storage

Storing Leftovers

Keep your leftover syrup chilled in an airtight glass container in the refrigerator for up to one week. Giving the jar a gentle shake before using will bring back its lovely consistency if it settles.

Freezing

While freezing isn’t typically recommended because the cream can separate, you can freeze small portions in ice cube trays for up to a month and thaw gently when needed. Stir well before use to recombine ingredients.

Reheating

Warm the syrup gently on the stove over very low heat or microwave in short bursts to bring it back to a pourable texture. Avoid boiling to maintain the delicate flavor and smooth texture.

FAQs

Can I use fresh pumpkin instead of canned in this syrup?

Fresh pumpkin can be used, but it’s important to cook and puree it beforehand to achieve a smooth consistency. Canned pumpkin is preferred for its convenience and consistent texture, which helps the syrup blend perfectly.
How long does the vanilla pumpkin marshmallow syrup last?

Stored properly in the refrigerator in a sealed container, this syrup lasts up to one week. Because it contains dairy, it’s best enjoyed fresh to maintain top flavor and texture.
Can I add this syrup to drinks other than coffee?

Absolutely! This syrup adds delightful flavor to hot chocolate, chai lattes, or even drizzled over vanilla ice cream. Feel free to get creative and discover your favorite uses!
Is this syrup gluten-free?

Yes, as long as the pumpkin pie spice blend and marshmallow spread you use are gluten-free, this syrup is safe for those avoiding gluten. Always check labels to be certain.

Final Thoughts

There’s nothing quite like the warmth and comfort of a homemade Vanilla Pumpkin Marshmallow Coffee Syrup Recipe to brighten your mornings or cozy up your afternoons. It’s such a simple, delicious way to bring seasonal magic to your cup — trust me, once you try it, you won’t want to go back to store-bought syrups. So go ahead, make a batch and sip your way to fall bliss!