Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pumpkin marshmallow coffee syrup - featured image

Pumpkin Marshmallow Coffee Syrup

  • Author: Rachel
  • Total Time: 15 minutes
  • Yield: About 1 1/2 cups (approx. 24 tablespoons) 1x

Description

This easy homemade pumpkin marshmallow coffee syrup combines real pumpkin puree, gooey marshmallows, and warm fall spices for a cozy, café-style treat at home. Perfect for lattes, hot chocolate, pancakes, or any fall-inspired drink or dessert.

Ingredients

Scale
  • 1/2 cup (120g) pumpkin puree (unsweetened, canned or homemade)
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) water
  • 1 cup (50g) mini marshmallows
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch of salt

Instructions

  1. Gather all ingredients and set out a small saucepan, whisk, and a clean storage jar.
  2. Add pumpkin puree, sugar, water, cinnamon, ginger, nutmeg, cloves, and salt to the saucepan.
  3. Set over medium heat and whisk to combine until smooth. Bring to a gentle simmer (about 2–3 minutes).
  4. Stir in the mini marshmallows and whisk gently as they melt (about 2–3 minutes) until the mixture is thick and slightly frothy.
  5. Let the syrup simmer gently for another 3–4 minutes, whisking occasionally, until glossy and pourable. If too thick, add a splash of water and whisk smooth.
  6. Remove from heat and stir in vanilla extract. Taste and adjust spices if needed.
  7. Optional: Strain the syrup through a fine mesh strainer into your jar for a smooth finish.
  8. Let the syrup cool to room temperature before sealing the jar. Store in the fridge for up to 2 weeks. Shake or stir before each use.

Notes

For a vegan version, use vegan marshmallows and organic cane sugar. Adjust spices to taste—flavors intensify as the syrup sits. If syrup thickens in the fridge, microwave for 10–15 seconds or stir in a splash of hot water. Try variations like adding cardamom for a chai twist or replacing half the sugar with maple syrup. Syrup can be frozen in ice cube trays for longer storage.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Condiment
  • Cuisine: American

Nutrition

  • Serving Size: 1 tablespoon (about 20g)
  • Calories: 45
  • Sugar: 9
  • Sodium: 5
  • Carbohydrates: 11

Keywords: pumpkin spice, coffee syrup, fall recipe, marshmallow, latte syrup, homemade syrup, pumpkin latte, autumn drinks, gluten-free, vegan option

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://readytocooknow.com/pumpkin-marshmallow-coffee-syrup-recipe-easy-fall-drink-upgrade/