This Fall Pumpkin Marshmallow Coffee Syrup is like a cozy hug in a bottle. It blends the warm flavors of pumpkin and spices with a sweet marshmallow touch, making your morning coffee feel special and festive. The syrup is rich and smooth, perfect for stirring into your cup for an instant fall treat.
I love keeping a bottle of this syrup handy because it turns my regular coffee into something that feels like a celebration. It’s sweet but not too sweet, with just enough pumpkin flavor to remind me of crisp autumn days. Plus, the marshmallow hint adds a little fun and creaminess without needing any extra topping.
My favorite way to enjoy this syrup is adding a splash to a latte or even iced coffee when the weather is still warm. It’s also great to drizzle over desserts or pancakes if you want to mix things up at breakfast. Sharing it with friends and family makes those chilly mornings feel extra cozy and inviting.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pie filling. It adds natural pumpkin flavor without extra sugar or spices. If you don’t have pumpkin, sweet potato puree works well too.
Marshmallow Fluff or Mini Marshmallows: These bring a creamy sweetness and slight fluffiness. If you want to avoid marshmallows, a bit of vanilla or cream can add smoothness but the marshmallow taste is unique here.
Pumpkin Pie Spice: This spice blend is a must for that warm fall taste. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves yourself for best flavor.
Brown Sugar: Adds depth and a slight molasses flavor. Light or dark brown sugar can be used, though dark will be richer.
How Do You Get Your Pumpkin Flavor Smooth and Not Grainy?
The key is to gently simmer the pumpkin puree with the sugars and water so all flavors blend well, and the syrup thickens slightly.
- Start by whisking pumpkin puree well to avoid lumps before heating.
- Simmer over low heat for about 10 minutes, stirring often to prevent sticking or clumps.
- After simmering, whisk in the marshmallow fluff off heat to create a smooth, creamy texture.
- Cool slightly before bottling to let the flavors settle and thicken naturally.
Equipment You’ll Need
- Medium saucepan – This is perfect for simmering the syrup and blending all ingredients smoothly.
- Whisk – A handy tool to blend the pumpkin, sugars, and marshmallow fluff into a smooth mixture without lumps.
- Measuring cups and spoons – To ensure you add the right amounts of water, sugar, and spices for perfect flavor.
- Glass jar or bottle – For storing your homemade syrup and keeping it fresh in the fridge.
Flavor Variations & Add-Ins
- Use maple syrup instead of brown sugar for a deeper, richer sweetness with a hint of caramel.
- Add a splash of bourbon or spiced rum for an adult twist on the syrup.
- Mix in chopped pecans or walnuts for a crunchy topping or stir into the syrup for texture.
- Use cinnamon sticks while simmering for an extra warm spice aroma that infuses into the syrup.
Fall Pumpkin Marshmallow Coffee Syrup
Ingredients You’ll Need:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 tsp salt
- 1/4 cup marshmallow fluff or mini marshmallows
- Optional: pinch of ground cinnamon or nutmeg for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes from start to finish. You’ll spend around 5 minutes prepping and mixing ingredients, then about 10 minutes simmering the syrup to develop those cozy fall flavors.
Step-by-Step Instructions:
1. Combine Ingredients and Heat:
In a medium saucepan over medium heat, add the water, granulated sugar, light brown sugar, pumpkin puree, pumpkin pie spice, and salt. Gently whisk everything together to blend the ingredients well.
2. Boil and Simmer:
Bring the mixture to a gentle boil, stirring occasionally so the sugars dissolve evenly and nothing sticks to the bottom. Once boiling, reduce the heat to low and let it simmer for about 10 minutes. This lets the wonderful pumpkin flavor infuse into the syrup.
3. Add Marshmallow and Vanilla:
Remove the pan from heat. Whisk in the vanilla extract and marshmallow fluff (or mini marshmallows). Keep whisking until the marshmallow completely melts and the syrup becomes smooth and creamy.
4. Cool and Store:
Allow the syrup to cool slightly so the flavors settle and thicken a bit. Then pour it into a clean glass jar or bottle. Store your syrup in the refrigerator for up to two weeks. Before each use, give the bottle a good shake since the pumpkin can settle.
5. Enjoy Your Fall-Flavored Coffee!
Add a tablespoon (or more if you like it sweeter!) of this syrup to your hot or iced coffee. For a special touch, top your coffee with marshmallows and a sprinkle of cinnamon or nutmeg. Delicious!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and stir well before adding to the saucepan to avoid lumps. Frozen puree works just as well as fresh.
How Should I Store Leftover Syrup?
Keep your syrup in an airtight glass jar or bottle in the refrigerator. It will stay fresh for up to 2 weeks. Shake well before each use as the pumpkin may settle at the bottom.
Can I Make This Syrup Vegan?
To make it vegan, use a vegan marshmallow fluff or skip the marshmallows altogether. You can add a splash of vanilla or a tiny bit of coconut cream for creaminess instead.
Is There a Sugar-Free Option?
You can try substituting sugar with a natural sweetener like erythritol or monk fruit sweetener, but the texture and caramelization may differ slightly. Adjust to taste and simmer gently.