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.