Go Back
–+ servings
Vanilla Pumpkin Marshmallow Coffee Syrup

Indulgent Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

This Vanilla Pumpkin Marshmallow Coffee Syrup transforms your coffee into a luxurious fall experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time 5 minutes
Total Time 18 minutes
Servings: 8 servings
Course: Condiments
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Syrup Base
  • ½ cup marshmallow spread
  • ½ cup canned pumpkin
  • ½ cup light brown sugar
  • ¼ cup water
For the Flavor Boost
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon pumpkin pie spice blend
  • ½ teaspoon vanilla extract or vanilla bean paste
  • a pinch fine sea salt

Equipment

  • medium saucepan

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, add ½ cup of marshmallow spread, ½ cup of canned pumpkin, ½ cup of light brown sugar, and ¼ cup of water. Stir in 2 tablespoons of heavy whipping cream, 1 teaspoon of pumpkin pie spice, ½ teaspoon of vanilla extract, and a pinch of fine sea salt until combined.
  2. Place the saucepan over medium heat, stirring continuously for about 5 minutes until the syrup thickens.
  3. Once heated, allow it to come to a gentle simmer for about 2-3 minutes, stirring occasionally.
  4. Remove from heat and let cool for 5 minutes before transferring to a glass jar for storage.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 12gFat: 1gSaturated Fat: 0.5gCholesterol: 5mgSodium: 15mgPotassium: 20mgSugar: 11gVitamin A: 100IU

Notes

Store in an airtight container. The syrup can be kept in the fridge for up to 2 weeks or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!