Ingredients
For the Pumpkin Coffee Syrup
- 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
- Combine ingredients: In a medium saucepan over low heat, combine the marshmallow creme, pumpkin puree, brown sugar, water, heavy cream, and pumpkin pie spice.
- Cook and stir: Heat the mixture gently while stirring continuously until the sugar dissolves and the mixture becomes smooth, about 5 minutes. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of fine sea salt.
- Cool and store: Allow the syrup to cool completely before transferring it into a clean jar or bottle. Store the syrup in the refrigerator for up to 1 week.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- Stir frequently while heating to prevent scorching.
- This syrup can be added to coffee, lattes, or used as a topping for desserts.
- Store refrigerated and consume within one week for optimal freshness.
- Prep Time: 3 minutes
- Cook Time: 9 minutes
- Category: Syrup
- Method: Stovetop
- Cuisine: American
