If you’ve ever dreamed of sipping autumn in a cup, this Vanilla Pumpkin Marshmallow Coffee Syrup is your new best friend. Imagine marshmallow fluff melting into pumpkin pie spice, kissed with vanilla—that’s exactly what this syrup tastes like. It’s like wrapping yourself in your coziest sweater while the kids argue over who gets the bigger slice of pumpkin bread.
I first whipped this up one chilly October morning when I realized my store-bought coffee syrups were loaded with ingredients I couldn’t pronounce. As a mom of three, I wanted something that felt fun but still came from my own kitchen. And let me tell you, once you stir this into a hot latte—or even drizzle it over pancakes—you’ll wonder how you ever lived without it.
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Why You’ll Love This Vanilla Pumpkin Marshmallow Coffee Syrup
- Tastes just like fall in a bottle—sweet, spiced, and slightly toasty.
- So much better (and cheaper) than store-bought coffee syrups.
- Takes only 10 minutes on the stovetop.
- Versatile: stir into coffee, drizzle over pancakes, or swirl into oatmeal.
What Does Vanilla Pumpkin Marshmallow Coffee Syrup Taste Like?
Think of a pumpkin spice latte that went to a fall festival, grabbed a marshmallow on a stick, and danced through a vanilla bean patch. It’s sweet without being cloying, spiced without being overwhelming, and just decadent enough to feel like a treat.
Ingredients You’ll Need for Vanilla Pumpkin Marshmallow Coffee Syrup
The beauty of making Vanilla Pumpkin Marshmallow Coffee Syrup at home is that you probably already have most of these cozy fall ingredients sitting in your pantry. Unlike store-bought syrups with preservatives and mystery sweeteners, this recipe uses real, familiar ingredients that create a creamy, spiced syrup you’ll feel good about stirring into your morning coffee. Let’s break it down:
- Marshmallow spread (1/2 cup): This is what gives the syrup its fluffy sweetness and velvety texture. It melts beautifully and creates that “toasted marshmallow” vibe we all love in a fall drink. If you’ve ever had a campfire marshmallow and wished you could bottle it, this is the shortcut!
- Canned pumpkin (1/2 cup): The star of the show. Make sure you’re using pure pumpkin purée—not pumpkin pie filling—since we’ll be adding our own spices and sweetness. The pumpkin not only adds flavor but also gives the syrup its gorgeous autumn hue.
- Light brown sugar (1/2 cup, packed): Brown sugar deepens the flavor with a warm molasses note that pairs perfectly with pumpkin. White sugar would work, but brown sugar makes the syrup taste richer and more comforting.
- Water (1/4 cup plus 2 tbsp): A simple ingredient that thins the syrup just enough to make it pourable while still keeping it silky and thick.
- Heavy whipping cream (2 tbsp): This makes the syrup smooth and luxurious. It balances the sweetness and gives that café-style richness. If you prefer dairy-free, coconut cream is a wonderful swap.
- Pumpkin pie spice blend (1 tsp): The magic dust of fall! A mix of cinnamon, nutmeg, cloves, and ginger creates that classic autumn aroma. I like making a big jar of my own so I can use it in everything from lattes to pumpkin spice milk.
- Vanilla extract or vanilla bean paste (1/2 tsp): Vanilla ties everything together with a warm, fragrant note. If you have vanilla bean paste, it gives those gorgeous specks and a deeper flavor.
- Fine sea salt (small pinch): Just a touch sharpens the sweetness and balances the flavors. Don’t skip it—it’s the quiet hero in this recipe.
👉 Pro Tip: Since we’re using canned pumpkin, this is also a fantastic recipe for using up leftovers from other pumpkin bakes. If you’ve recently made pumpkin sourdough bread or pumpkin streusel muffins, just scoop out what you need for this syrup and keep the pumpkin love going.
How to Make Vanilla Pumpkin Marshmallow Coffee Syrup
Making your own Vanilla Pumpkin Marshmallow Coffee Syrup is surprisingly simple, and it comes together in less than 15 minutes. The hardest part? Trying not to taste it straight from the spoon while it’s still warm! Here’s exactly how to do it:
Step 1: Gather and Measure Your Ingredients
Before you even turn on the stove, get all your ingredients measured out and ready to go. This makes the cooking process smooth and stress-free (because nothing’s worse than realizing you forgot the vanilla extract while your syrup is already bubbling).
- Place your marshmallow spread, canned pumpkin, brown sugar, water, heavy cream, and pumpkin pie spice near the stovetop.
- Keep your vanilla extract and sea salt aside—you’ll add those at the end.
👉 This is also the perfect time to prep a clean jar or glass bottle for storage. A cute mason jar works beautifully and makes the syrup feel extra special when you pour it into your coffee.
Step 2: Combine the Syrup Base
In a medium saucepan set over low heat, add:
- 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
Use a whisk or spatula to stir the mixture constantly. The marshmallow spread will look sticky at first, but as it warms, it melts into the pumpkin and sugar, creating a smooth, creamy base.
✨ Tip from my kitchen: If you’ve ever made my pumpkin spice latte recipe, this step will feel familiar—you’re essentially creating a flavor-packed syrup that turns plain coffee into a fall café treat.
Step 3: Heat Until Smooth
Keep the heat low and stir patiently for about 5 minutes. You’ll notice the sugar fully dissolving, the marshmallow softening, and everything coming together into a golden-orange syrup.
⚠️ Important: Don’t let the mixture boil. Boiling can cause the cream to separate and the syrup to get grainy. The goal here is gentle heat—just enough to melt everything into harmony.
Step 4: Add the Finishing Touches
Once the base is smooth and glossy, remove the pan from the heat. Now stir in:
- 1/2 tsp vanilla extract or vanilla bean paste
- A small pinch of fine sea salt
The vanilla adds a fragrant warmth while the salt balances the sweetness and spices. It’s that final layer that makes the syrup taste like it came from a coffeehouse rather than your own kitchen.
Step 5: Cool and Store
Allow the syrup to cool completely in the saucepan before transferring it to your prepared jar or bottle. Cooling helps the syrup thicken slightly and keeps the texture silky.
- Store in the refrigerator for up to 1 week.
- To use, simply give the jar a quick shake (pumpkin can settle a bit at the bottom) and spoon or pour into your coffee, latte, or even hot cocoa.
👉 For a cozy fall breakfast, drizzle a spoonful of Vanilla Pumpkin Marshmallow Coffee Syrup over pumpkin coffee cake or swirl it into your oatmeal. Trust me—your mornings will never be the same.
Tips and Tricks for Perfect Syrup
- Don’t boil it. A gentle heat keeps it creamy.
- Want it thicker? Simmer just a bit longer, but stir like your life depends on it.
- No marshmallow spread? Swap with 1/4 cup maple syrup for a slightly different vibe.
- Kid hack: Drizzle over vanilla ice cream—it disappears in minutes at my house.
Storage for Vanilla Pumpkin Marshmallow Coffee Syrup
- Store in a sealed glass jar in the fridge for up to one week.
- Rewarm gently in the microwave or stovetop before using.
- Can be frozen in ice cube trays for long-term storage (hello, December coffee fix!).
FAQs
Can I make this dairy-free?
Yes! Swap the heavy cream with coconut cream.
Does this taste good iced?
Absolutely. Stir into cold brew or iced lattes—it blends beautifully.
Can I double the recipe?
Yes, just use a larger saucepan and double everything.
Conclusion
This Vanilla Pumpkin Marshmallow Coffee Syrup is cozy, quick, and absolutely worth making at home. Whether you’re spicing up your morning brew or drizzling it over pancakes for Sunday breakfast, it’s like autumn in a jar. Give it a try, and don’t forget to tag me if you share your cup of fall magic—I’d love to see it! 🍂☕
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Vanilla Pumpkin Marshmallow Coffee Syrup (Homemade Cozy Delight)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup syrup
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Description
This creamy pumpkin syrup combines marshmallow spread, canned pumpkin, warm spices, and brown sugar for a sweet, rich fall flavor. Perfect for coffee, pancakes, or dessert topping.
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
1. 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.
2. Heat the mixture while stirring constantly until the sugar fully dissolves and the syrup becomes smooth, about 5 minutes. Do not let it boil.
3. Remove the saucepan from the heat.
4. Stir in the vanilla extract or vanilla bean paste and a small pinch of fine sea salt until thoroughly blended.
5. Allow the syrup to cool completely in the pan before transferring it into a clean jar or bottle.
6. Store the syrup in the refrigerator for up to one week.
Notes
Be sure not to boil the mixture — gentle heat keeps the syrup smooth.
Let the syrup cool completely before bottling to preserve texture.
Use as a flavoring for coffee, drizzle over pancakes or waffles, or stir into oatmeal for a seasonal twist.
