Autumn isn’t just a season—it’s a feeling. It’s the crackle of leaves under your boots, the golden sunsets, the smell of baked goods, and, of course, cozy mugs of coffee. While pumpkin spice usually takes center stage, there’s a new flavor you’ll want to try this year: Fall Pumpkin Marshmallow Coffee Syrup.
This delightful syrup is the perfect combination of velvety pumpkin puree, warm spices, and gooey marshmallow sweetness. One spoonful can completely transform your morning coffee or hot chocolate into a decadent café-worthy drink. In this post, you’ll not only learn how to make it at home but also how to use it in creative ways, plus tips to store, gift, and enjoy it all season long.
What Makes Fall Pumpkin Marshmallow Coffee Syrup Special?
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Double Comfort Factor: Pumpkin is earthy and grounding, while marshmallow is nostalgic and sweet. Together, they create a balance of indulgence and comfort.
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Versatile: You don’t need to limit it to coffee. This syrup works with teas, cocktails, desserts, pancakes, and more.
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Homemade Advantage: Unlike store-bought syrups, this one contains real pumpkin and melted marshmallows for authentic texture and taste.
Think of it as pumpkin spice’s sweeter, fluffier cousin.
Ingredients You’ll Need
To make Fall Pumpkin Marshmallow Coffee Syrup, gather these staples:
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1 cup water
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1 cup brown sugar
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½ cup granulated sugar
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¾ cup pumpkin puree
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1 ½ cups mini marshmallows
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2 teaspoons pumpkin pie spice
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1 teaspoon vanilla extract
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Pinch of salt
Each ingredient plays its part—sugar for sweetness, marshmallows for body, pumpkin for richness, and spice for that signature fall warmth.
Step-by-Step Recipe Instructions
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Dissolve the Sugars: Combine water, brown sugar, and granulated sugar in a saucepan. Heat gently until fully dissolved.
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Blend Pumpkin In: Whisk in the pumpkin puree until smooth. This will thicken the mixture slightly.
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Spice Things Up: Stir in the pumpkin pie spice and pinch of salt. Let the aroma fill your kitchen!
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Melt the Marshmallows: Add mini marshmallows, stirring continuously until they fully dissolve into the syrup.
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Finish with Vanilla: Remove from heat and stir in vanilla extract for extra depth.
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Strain and Store: For a smooth syrup, strain it through a fine sieve. Store in a jar in the fridge for up to 2 weeks.
Ways to Use Pumpkin Marshmallow Syrup
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In Coffee: Stir into brewed coffee, lattes, or cold brew.
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Hot Chocolate Upgrade: Swap out traditional marshmallows for a drizzle of this syrup.
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On Breakfast: Use as a topping for pancakes, waffles, or oatmeal.
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In Baking: Add to cupcake batter, frosting, or cheesecake swirl.
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Cocktails: Mix with bourbon or rum for a holiday-inspired nightcap.
Pro Tips for Best Results
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Make It Vegan: Use plant-based marshmallows.
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Less Sweet Version: Reduce sugar slightly if you prefer subtle sweetness.
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Festive Presentation: Drizzle on whipped cream and top with a cinnamon stick for Instagram-worthy drinks.
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Perfect Gift: Bottle it in small jars with labels—homemade gifts are always appreciated.
Nutrition Facts (per 1 tablespoon)
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Calories: ~55 kcal
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Carbs: 13 g
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Sugar: 11 g
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Fat: 0 g
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Protein: 0 g
FAQs About Fall Pumpkin Marshmallow Coffee Syrup
How long will this syrup last?
About 2 weeks in the refrigerator.
Can I freeze it?
Yes, pour into ice cube trays and thaw cubes when needed.
Do I need to strain the syrup?
Not required, but it makes it smoother for drinks.
What’s the best coffee roast to pair it with?
Medium or dark roasts balance the sweetness beautifully.
Why You’ll Love This Recipe
Because it’s more than just a sweetener—it’s a seasonal experience. One spoonful brings together the cozy warmth of pumpkin spice and the fun, gooey sweetness of marshmallow. It’s like sipping on autumn itself.
Skip the long café lines, save money, and add a personal touch by making Fall Pumpkin Marshmallow Coffee Syrup right in your own kitchen.
Conclusion
This fall, treat yourself to something different. Move over, pumpkin spice latte—Fall Pumpkin Marshmallow Coffee Syrup is here to make your mornings brighter, your evenings cozier, and your holiday gatherings sweeter.