Fall Pumpkin Marshmallow Coffee Syrup That Beats the Coffee Shop — in 10 Minutes
This Fall Pumpkin Marshmallow Coffee Syrup comes together in about 10 minutes of hands-on time using brown sugar, pumpkin purée, and marshmallow cream. The trick is keeping the pot below a boil so the sugar dissolves cleanly, then stirring in the marshmallow cream off the heat. You'll get a smooth, rich syrup that makes every cup of coffee taste like a pumpkin pastry.
Equipment
- Small saucepan (1.5 to 2-quart)
- Whisk
- Glass jar or bottle
Ingredients
- 240 ml water Plain tap water is fine.
- 200 g brown sugar Light or dark brown both work; dark brown will take you even deeper into molasses territory. Don't swap in white sugar.
- 3 tbsp pumpkin purée Not pumpkin pie filling — use 100% pumpkin purée.
- 0.5 tsp pumpkin pie spice If making your own: ¼ tsp cinnamon, ⅛ tsp nutmeg, and a tiny pinch of ginger and cloves.
- 1 pinch salt
- 2 tbsp marshmallow cream If you don't have it, a generous handful of mini marshmallows works perfectly.
- 1 tsp vanilla extract Use the real stuff if you have it.
Instructions
- In a small saucepan over medium heat, whisk together the water, brown sugar, pumpkin purée, pumpkin pie spice, and salt. Whisk until the brown sugar starts dissolving and the pumpkin purée breaks up — you should see a smooth, dark amber liquid with no big lumps floating around. This usually takes about a minute.
- Keep stirring continuously for 5 to 7 minutes, until the sugar fully dissolves and the syrup thickens just slightly. You'll notice it start to coat the back of your spoon and smell deeply of pumpkin and spice. Do not let it boil — little wisps of steam and tiny bubbles around the edges are perfect, but if you see rolling bubbles, drop the heat immediately.
- Remove the pan from the heat and immediately stir in the marshmallow cream and vanilla extract. Keep stirring until the marshmallow cream is fully melted and the syrup is smooth and glossy — about 30 to 45 seconds. The residual heat of the syrup is exactly what you want here, so work quickly while it's still warm.
- Let the syrup cool in the pan for 10 to 15 minutes. It will thicken a little more as it cools, which is totally normal. Transfer it to a clean jar or bottle and pop it in the refrigerator. Store for up to 10 days — and always shake it well before using, because the good stuff settles at the bottom.
Notes
Don't skip the off-heat step — it's the whole game. The marshmallow cream must be added after the pan is removed from the heat, or it will separate.
Store the syrup in a sealed jar or squeeze bottle in the refrigerator for up to 10 days. Shake well before each use, as the pumpkin and spice settle at the bottom.
To freeze, pour the cooled syrup into an ice cube tray and freeze solid, then transfer cubes to a freezer bag for up to 3 months. Each cube is roughly one tablespoon.
Keep the heat at medium, not medium-high, to avoid grainy syrup. If you see actual boiling, pull the pot off the heat for a few seconds before continuing.
Use a glass jar rather than plastic, since the syrup is still warm when bottled. This recipe doubles easily.