Description
Pumpkin Marshmallow Coffee Syrup is a creamy homemade fall syrup made with pumpkin puree, marshmallow creme, brown sugar, pumpkin pie spice, vanilla, and heavy cream. It is perfect for coffee, lattes, cold brew, pancakes, waffles, cheesecake, and ice cream.
Ingredients
1/2 cup marshmallow creme
1/2 cup pure pumpkin puree
1/2 cup lightly packed brown sugar
1/4 cup plus 2 tablespoons water
2 tablespoons heavy cream
1 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract or vanilla bean paste
Pinch of fine sea salt
Instructions
1. Add the marshmallow creme, pumpkin puree, brown sugar, water, heavy cream, and pumpkin pie spice to a medium saucepan.
2. Set the saucepan over low heat.
3. Stir continuously as the ingredients warm together.
4. Continue cooking for about 5 minutes, or until the brown sugar has completely dissolved and the mixture is smooth.
5. Remove the saucepan from the heat.
6. Stir in the vanilla extract or vanilla bean paste.
7. Add a pinch of fine sea salt and mix well.
8. Allow the syrup to cool completely.
9. Transfer the cooled syrup to a clean jar or bottle with a tight-fitting lid.
10. Store in the refrigerator until ready to use.
11. Stir or shake before serving if any natural separation occurs.
Notes
Use pure pumpkin puree rather than pumpkin pie filling.
Cook the syrup over low heat to help prevent scorching.
The recipe makes about 2 cups of syrup.
The recipe can be halved if you prefer a smaller batch.
Store the syrup in the refrigerator for up to 1 week.
Use it in hot coffee, iced coffee, lattes, cold brew, cappuccinos, or hot chocolate.
It is also delicious over pancakes, waffles, cheesecake, oatmeal, or vanilla ice cream.
If you prefer a thinner consistency, stir in a small amount of warm water.
Always use a clean spoon when serving from the container.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Sauce, Syrup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving