If you love cozy fall drinks, you will enjoy this Vanilla Pumpkin Marshmallow Coffee Syrup Recipe. It combines sweet pumpkin flavor, creamy vanilla and marshmallow sweetness. This syrup is perfect for coffee, lattes, hot chocolate or even desserts.
In this post, I will show you how to make Vanilla Pumpkin Marshmallow Coffee Syrup step by step.You will also find the full list of ingredients for Vanilla Pumpkin Marshmallow Coffee Syrup and tips to make it smooth and flavorful every time.
This syrup is easy to make, uses simple ingredients and adds a fun twist to your morning coffee. It is perfect for fall, winter or any day you want a cozy drink.
Even beginners can make it at home. Kids and adults alike will love it. You can also gift it in jars to friends and family.
My Experience With This Recipe
The first time I made this syrup, I was amazed at how creamy and sweet it tasted. The pumpkin and vanilla blended perfectly, while the marshmallows gave it a smooth texture. I tried it in coffee, and it made a delicious, cozy drink.
I also added it to hot chocolate and the result was rich and flavorful. It is very versatile and can be adjusted to taste. I made a batch for friends, and everyone loved it. This syrup quickly became a favorite in my kitchen for fall mornings.
Recipe Card Info
- Recipe Name: Vanilla Pumpkin Marshmallow Coffee Syrup
- Servings: About 1 cup syrup
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Course: Beverage / Coffee Syrup
- Cuisine: American
- Calories: 120 kcal per 2 tablespoons
Equipment List
- Small saucepan
- Whisk or spoon
- Measuring cups and spoons
- Heat-safe jar or bottle for storage
- Ladle or small funnel for transferring syrup
Ingredients You Need for Vanilla Pumpkin Marshmallow Coffee Syrup
- 1/2 cup pumpkin puree
- 1/2 cup sugar (white or brown sugar)
- 1/4 cup water
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup mini marshmallows
- Pinch of salt
Instructions
- Combine Pumpkin, Sugar, and Water
In a small saucepan, mix pumpkin puree, sugar, and water over medium heat. Stir until combined. - Cook Until Thickened
Heat the mixture for 3–4 minutes, stirring often, until it slightly thickens and sugar dissolves. - Add Cream and Vanilla
Stir in heavy cream and vanilla extract. Mix until smooth and fully incorporated into the pumpkin mixture. - Add Pumpkin Pie Spice
Add pumpkin pie spice and a pinch of salt. Stir well to evenly distribute the flavors. - Add Mini Marshmallows
Add mini marshmallows gradually. Stir constantly until marshmallows melt completely into the syrup. - Simmer Gently
Lower heat and simmer for 2–3 minutes. The syrup should be smooth and slightly thick. - Taste and Adjust
Taste the syrup. Add more sugar, vanilla or spice if needed. Stir to combine before removing from heat. - Cool the Syrup
Let syrup cool for 5–10 minutes. It will thicken slightly as it cools. - Transfer to Jar
Use a ladle or funnel to pour syrup into a heat-safe jar or bottle. Seal tightly. - Serve or Store
Use immediately in coffee or store in fridge for up to 2 weeks. Shake well before each use.
Recipe Tips
- Use fresh pumpkin puree for best flavor.
- Stir constantly to prevent marshmallows from burning.
- Adjust sugar according to taste preference.
- Add extra cream for a richer syrup.
- Use a fine whisk to make syrup smooth and creamy.
Nutrition Information
| Nutrient | Amount per 2 Tbsp |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 20 g |
| Protein | 1 g |
| Fat | 4 g |
| Saturated Fat | 2.5 g |
| Sugar | 18 g |
| Sodium | 40 mg |
Serving Suggestions
This Vanilla Pumpkin Marshmallow Coffee Syrup is perfect for coffee, lattes or hot chocolate. Drizzle over whipped cream or pour into warm milk.
You can also add it to desserts like ice cream, pancakes or waffles. It enhances drinks and desserts with pumpkin spice flavor and creamy sweetness. Kids love it in warm milk and adults enjoy it in coffee.
Best Sides To Serve With
- Warm pumpkin muffins or coffee cake
- Croissants or buttered toast
- Cinnamon rolls or scones
- Chocolate chip cookies
- Spiced donuts or pastries
Storage and Reheating Tips
Store syrup in a sealed jar in the fridge for up to 2 weeks. Reheat gently in a saucepan or microwave before using.
Shake or stir before pouring to recombine ingredients. Do not overheat, as marshmallows may burn. This syrup also freezes well; thaw in fridge before use.
Vanilla Pumpkin Marshmallow Coffee Syrup Recipe
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup sugar white or brown sugar
- 1/4 cup water
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup mini marshmallows
- Pinch of salt
Instructions
Combine Pumpkin, Sugar, and Water
- In a small saucepan, mix pumpkin puree, sugar, and water over medium heat. Stir until combined.
Cook Until Thickened
- Heat the mixture for 3–4 minutes, stirring often, until it slightly thickens and sugar dissolves.
Add Cream and Vanilla
- Stir in heavy cream and vanilla extract. Mix until smooth and fully incorporated into the pumpkin mixture.
Add Pumpkin Pie Spice
- Add pumpkin pie spice and a pinch of salt. Stir well to evenly distribute the flavors.
Add Mini Marshmallows
- Add mini marshmallows gradually. Stir constantly until marshmallows melt completely into the syrup.
Simmer Gently
- Lower heat and simmer for 2–3 minutes. The syrup should be smooth and slightly thick.
Taste and Adjust
- Taste the syrup. Add more sugar, vanilla or spice if needed. Stir to combine before removing from heat.
Cool the Syrup
- Let syrup cool for 5–10 minutes. It will thicken slightly as it cools.
Transfer to Jar
- Use a ladle or funnel to pour syrup into a heat-safe jar or bottle. Seal tightly.
Serve or Store
- Use immediately in coffee or store in fridge for up to 2 weeks. Shake well before each use.
Notes
- Use fresh pumpkin puree for best flavor.
- Stir constantly to prevent marshmallows from burning.
- Adjust sugar according to taste preference.
- Add extra cream for a richer syrup.
- Use a fine whisk to make syrup smooth and creamy.
FAQs about Vanilla Pumpkin Marshmallow Coffee Syrup
Q1: Can I make this syrup vegan?
Yes, use plant-based milk or cream and vegan marshmallows. Sweetness and flavor remain similar.
Q2: Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugar and spices. Use plain pumpkin puree for best results.
Q3: How long does the syrup last?
Store in a sealed jar in the fridge for up to 2 weeks. Shake well before each use.
Q4: Can I make this syrup without marshmallows?
Yes, skip marshmallows. The syrup will be less creamy but still delicious with pumpkin and vanilla flavor.
Q5: Can I double the recipe?
Yes, double all ingredients and cook in a larger saucepan. Stir constantly to avoid burning.
Conclusion
This Vanilla Pumpkin Marshmallow Coffee Syrup Recipe is sweet, creamy and perfect for fall or winter drinks. It combines pumpkin, vanilla and marshmallows for a cozy flavor.
Perfect for coffee, lattes, hot chocolate and desserts. Following the steps, tips, and serving suggestions ensures a smooth, rich syrup every time.
Now you know how to make Vanilla Pumpkin Marshmallow Coffee Syrup and all the ingredients for Vanilla Pumpkin Marshmallow Coffee Syrup. Try this recipe for a fun, flavorful and cozy homemade syrup that will enhance your drinks and desserts.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
