Why You’ll Love This Recipe
This Pumpkin Coffee Syrup brings all the cozy flavors of fall into your cup. The combination of pumpkin puree, brown sugar, and pumpkin pie spice creates a syrup that’s both sweet and spiced. The marshmallow creme adds a creamy richness, making it perfect for coffee, lattes, or even drizzling over desserts like pancakes or waffles. With just 10 minutes of prep time, this syrup is simple to make and stores well for up to a week, so you can enjoy pumpkin-flavored drinks all week long.
Ingredients
- ½ cup marshmallow creme
- ½ cup pure pumpkin puree
- ½ cup lightly packed brown sugar
- ¼ cup plus 2 tablespoons water
- 2 tablespoons heavy cream
- 1 teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract or vanilla bean paste
- Pinch of fine sea salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Combine Ingredients:
In a medium saucepan over low heat, combine marshmallow creme, pumpkin puree, brown sugar, water, heavy cream, and pumpkin pie spice. Stir continuously to prevent sticking. - Heat the Mixture:
Heat gently, stirring often, until the sugar dissolves and the syrup is smooth (about 5 minutes). Be careful not to let the syrup boil. - Add Flavor:
Remove from heat and stir in vanilla extract (or vanilla bean paste) and a pinch of sea salt. - Cool and Store:
Allow the syrup to cool completely before transferring it to a jar or bottle. Store in the refrigerator for up to 1 week. Shake well before each use.
Servings and Timing
- Yield: About 1 cup
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Variations
- Dairy-Free Option: Substitute the heavy cream with coconut cream for a dairy-free version of this syrup.
- Adjust Sweetness: If you prefer a sweeter syrup, you can add an extra tablespoon of brown sugar or maple syrup to taste.
- Add Spice: For extra depth, you can add a pinch of ground cinnamon or ginger to the syrup.
Storage/Reheating
Store the pumpkin coffee syrup in an airtight jar or bottle in the refrigerator for up to 1 week. Before use, shake well to re-incorporate any separation. To reheat, microwave for 20–30 seconds or heat gently on the stovetop.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will affect the flavor of the syrup.
2. Can I make this syrup without marshmallow creme?
The marshmallow creme helps create a smooth, creamy texture. You can try substituting it with a little extra heavy cream or condensed milk, but the texture may change.
3. How do I use this syrup in my coffee?
Add 1–2 tablespoons of the syrup to your coffee or latte, depending on your sweetness preference. Stir until well combined.
4. Can I make this syrup ahead of time?
Yes! The syrup can be stored in the refrigerator for up to 1 week, so it’s perfect for making ahead.
5. Can I use this syrup for things other than coffee?
Yes! You can drizzle this syrup over pancakes, waffles, oatmeal, or desserts like ice cream and cake for an added seasonal flavor.
6. Is this syrup vegan-friendly?
To make this syrup vegan, use a vegan marshmallow creme and substitute the heavy cream with coconut cream or a dairy-free alternative.
7. Can I use this syrup in baked goods?
Yes, this syrup can be used as an ingredient in cakes, cookies, or muffins for a pumpkin-flavored treat.
8. What is the best way to store this syrup?
Store it in an airtight container in the refrigerator. The syrup will last up to 1 week when refrigerated.
9. Can I freeze this syrup?
Yes, you can freeze the syrup for longer storage. Pour the syrup into ice cube trays, freeze, and store in a freezer-safe bag for up to 3 months.
10. Can I make this syrup spicier?
Yes, you can adjust the spice level by adding more pumpkin pie spice, cinnamon, or ginger according to your taste.
Conclusion
Delicious Homemade Pumpkin Coffee Syrup is a perfect seasonal treat that adds a comforting, creamy pumpkin flavor to your coffee or desserts. Made with simple ingredients, this syrup is easy to prepare and stores well for weeks of enjoyment. Whether you’re sipping a fall latte or drizzling it over your favorite breakfast, this syrup brings the flavors of autumn to any dish. Enjoy!
Delicious Homemade Pumpkin Coffee Syrup Recipe
This homemade Pumpkin Coffee Syrup is the perfect seasonal addition to your coffee or any fall treat. Made with real pumpkin puree, marshmallow creme, and warm spices, it’s creamy, rich, and bursting with the comforting flavors of autumn. It’s easy to make and will elevate your coffee game with a touch of fall.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup marshmallow creme
½ cup pure pumpkin puree
½ cup lightly packed brown sugar
¼ cup plus 2 tablespoons water
2 tablespoons heavy cream
1 teaspoon pumpkin pie spice
½ teaspoon pure vanilla extract or vanilla bean paste
Pinch of fine sea salt
Instructions
- In a medium saucepan over low heat, combine marshmallow creme, pumpkin puree, brown sugar, water, heavy cream, and pumpkin pie spice. Stir continuously to prevent sticking.
- Heat gently, stirring often, until the sugar dissolves and the syrup is smooth (about 5 minutes). Be careful not to let the syrup boil.
- Remove from heat and stir in vanilla extract (or vanilla bean paste) and a pinch of sea salt.
- Allow the syrup to cool completely before transferring it to a jar or bottle. Store in the refrigerator for up to 1 week. Shake well before each use.
Notes
If you prefer a sweeter syrup, you can add an extra tablespoon of brown sugar or maple syrup to taste.
For a dairy-free version, substitute the heavy cream with coconut cream.
Add a pinch of ground cinnamon or ginger to the syrup for extra spice.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 7g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg
