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Fall Pumpkin Marshmallow Coffee Syrup

Fall Pumpkin Marshmallow Coffee Syrup

A cozy homemade coffee syrup that blends pumpkin, marshmallow, and fall spices—perfect for lattes, hot cocoa, and desserts.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 2 cups syrup (about 16 servings)
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 1 cup water
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • ¾ cup pumpkin puree not pie filling
  • 1 ½ cups mini marshmallows
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Instructions
  2. In a saucepan, combine water, brown sugar, and granulated sugar. Heat on medium until dissolved.
  3. Whisk in pumpkin puree until smooth and slightly thickened.
  4. Stir in pumpkin pie spice and a pinch of salt.
  5. Add mini marshmallows, stirring until fully melted.
  6. Remove from heat and mix in vanilla extract.
  7. Strain through a fine mesh sieve for a smooth syrup.
  8. Store in a glass jar in the refrigerator for up to 2 weeks.

Notes

Notes
Use vegan marshmallows for a dairy-free option.
Adjust sweetness by reducing sugar.
Delicious in lattes, iced coffee, pancakes, hot chocolate, and cocktails.
Nutrition (per 1 tablespoon)
Calories: 55 kcal
Carbohydrates: 13 g
Sugar: 11 g
Fat: 0 g
Protein: 0 g