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Sweet and perfectly spiced pumpkin coffee syrup is a delicious way to dress up your coffee right at home. But don’t stop there! This luscious syrup is equally amazing on pancakes and waffles, drizzled over ice cream, or as a topping for cheesecake.
TikTok got me yet again with this one, but I can’t even be mad about it because this stuff is so good.
A couple weeks ago, Stephie sent me a TikTok of someone making an amazing-sounding pumpkin marshmallow coffee syrup. She knows how much I love a Starbucks-at-home kind of moment, and she was right that I was gonna flip for this recipe.
I tracked the recipe back to its original creator, The Thrift Witch, and gave it a try pretty much the next day.
I’m basically obsessed with it. It’s my new favorite way to dress up my iced shaken espressos, and I might have spent some time drizzling it over basically every dessert I’ve eaten.
If you are the type that spends a lot of time at the coffee shop every fall because you’re a pumpkin spice latte person, this pumpkin coffee syrup is one you need to make immediately.
Pumpkin spice coffee syrup, but better
You guys know how much I love a good coffee syrup. My vanilla coffee syrup and brown sugar syrup are both on regular rotation here for mornings (or afternoons) when I don’t feel like making a Starbucks run.
So don’t be surprised if you find me making batches of this pumpkin syrup for the rest of the fall.
I love a good pumpkin spice syrup, but this stuff is even better. As soon as I tasted it, I texted Stephie, “This literally tastes like pumpkin pie.”
The consistency is super luscious, sort of a cross between a sauce and a syrup. Which honestly works because you can use it as either.
The marshmallow creme is kind of the secret ingredient here. It sweetens up the syrup, is the perfect pairing with the pumpkin puree, and helps give the syrup its incredible consistency. Trust me, don’t skip it.
This might not be a traditional simple syrup, but I don’t mind at all. In fact, I might never go back!
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Pin ItHow to make this pumpkin coffee syrup
If you think it takes a lot of time and effort to make a fancy flavored coffee syrup at home, think again. This one comes together in less than 15 minutes and will last you all week long.
To make this pumpkin coffee syrup, you will need:
- 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 vanilla extract or paste
- pinch of fine sea salt
I typically use jarred marshmallow creme, but feel free to use homemade marshmallow creme if that’s what you prefer. You won’t use a full jar, so save the rest for more syrup later on or use some to make my s’mores pie.
Make sure you’re buying pure pumpkin puree, not pumpkin pie filling. If you want to use the rest of the can, try making pumpkin pancakes, iced pumpkin cookies, or pumpkin spice cinnamon rolls with the rest.
I use my homemade pumpkin pie spice, but feel free to use a store-bought version. Just don’t be tempted to swap it out for all ground cinnamon – the ginger, nutmeg, and other spices really make this syrup taste like pumpkin pie!
To make the syrup, add all of the ingredients except for the vanilla and salt to a saucepan. Whisk over medium heat, stirring until the sugar dissolves and the syrup is smooth.
This takes about 5 minutes.
Once the pumpkin coffee syrup comes together, take it off the heat and whisk in the vanilla and the salt. Now it’s ready to use!
Serving suggestions
You can use this pumpkin coffee syrup right away while it’s hot or wait until it has cooled down.
Add a bit to your hot coffee or homemade lattes, or use it to dress up your favorite iced coffee or homemade cold brew.
But don’t stop at coffee! If you love a pumpkin chai, it’s a great addition to your homemade chai concentrate. It could even be delicious in crockpot hot chocolate!
And honestly, drinks aren’t even the end of your options. This stuff is gold when drizzled over vanilla ice cream, oatmeal pancakes, homemade waffles, and french toast casserole.
And you all know that I’m a sucker for cheesecake, so it’s obviously a no-brainer for me to use it on top of my favorite vanilla cheesecake!
Storage tips
Let the pumpkin syrup cool completely before pouring it into a clean jar or bottle. Store it in the refrigerator for up to 1 week.
The syrup may separate a bit after being in the fridge, so give it a good stir or shake before using. If stirring, make sure to use a clean spoon and keep your fingers out of it to help extend its shelf life.
Pumpkin Coffee Syrup
Equipment
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 the marshmallow creme, pumpkin puree, brown sugar, water, heavy cream and pumpkin pie spice.
- Heat while stirring until the sugar dissolves and the mixture is smooth. This will take about 5 minutes. Remove from the heat and stir in the vanilla and sea salt.
- Allow the syrup to cool completely before transferring it to a clean jar or bottle. Store in the refrigerator for up to 1 week.
Video
Notes
- This makes quite a bit of syrup (just about 2 cups), but it halves beautifully if you would prefer a smaller amount.
- This syrup is perfect for hot or iced coffee, but is also delicious on vanilla ice cream, pancakes and waffles and cheesecake.
- Barely adapted from The Thrift Witch on TikTok
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
