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One thing about me is that I will never wait for a pumpkin-spiced latte! I get coffee out once a week as a treat, but at home, I make my own syrups and creamers, so pumpkin-spiced lattes are all year round for me! I have been experimenting with different variations of pumpkin syrups and creamers and came up with this brilliant toasted marshmallow pumpkin syrup, and I’m kicking myself for not making it sooner!

This Toasted Marshmallow Pumpkin Syrup is the perfect homemade syrup for fall! Made with real pumpkin puree, warm pumpkin spice, sugar, and toasted marshmallows, it combines all the cozy flavours of autumn into one sweet and delicious syrup. Add it to coffee, lattes, hot chocolate, or drizzle it over pancakes and waffles for an extra special seasonal treat.

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This Toasted Marshmallow Pumpkin Syrup recipe is accompanied by a YouTube Tutorial. If you haven’t subscribed to me on YouTube, don’t forget to!

Table of Contents

HERE IS HOW TO MAKE TOASTED MARSHMALLOW PUMPKIN SYRUP:

WHERE CAN I FIND THESE INGREDIENTS?

The ingredients for this homemade syrup are easy to find at most grocery stores. Pumpkin puree and pumpkin spice are usually available in the baking aisle, especially during the fall season, but are honestly available all year round. I first tested this recipe in June! You can find marshmallows, brown sugar, and granulated sugar in the baking aisle as well.

You can also find everything you need at your local grocery store or stock up on the ingredients when pumpkin season arrives so you can make this syrup throughout the fall.

WHAT ARE THE INGREDIENTS?

1 cup water
½ cup brown sugar
½ cup granulated sugar
½ cup pumpkin puree
1 tsp pumpkin spice
6–8 marshmallows, toasted

The toasted marshmallows are what make this syrup a little different from a traditional pumpkin syrup. They add a sweet, lightly caramelized marshmallow flavour that pairs beautifully with the pumpkin and warm spices.

WHAT EQUIPMENT DO I NEED?

This recipe is super easy to make! The only thing I’ll really emphasize that you need is a baking sheet and an oven or toaster. You really need to broil the tops of the marshmallows to get that toasted marshmallow flavour. You’ll only need a few basic kitchen tools:

Small saucepan
Wooden spoon or spatula
Measuring cups and spoons
Fine-mesh strainer
Baking tray
Parchment paper
Heat-safe jar or bottle for storing

If you don’t mind a little texture from the pumpkin puree and melted marshmallow, you can skip the straining step, but the toasted marshmallows do have a few burnt pieces, so I like to strain it all out!

CAN I SUBSTITUTE/ADD ANYTHING OUT?

Absolutely! This recipe is easy to customize based on what you have at home.

You can substitute pumpkin spice with your own combination of cinnamon, ginger, nutmeg, and cloves.

For an even stronger marshmallow flavour, add a few extra toasted marshmallows. You can also use vanilla extract for a little extra sweetness and warmth. Beware: adding more marshmallows will make this even sweeter but nothing wrong with something extra sweet, right? 😉

If you want to experiment with the syrup, try adding:

½ tsp vanilla extract
A pinch of salt
Extra cinnamon
A pinch of nutmeg
Chocolate sauce to make s’mores!
A little maple syrup

You can also adjust the amount of pumpkin spice depending on how strongly spiced you’d like your syrup to be.

WHAT DOES TOASTED MARSHMALLOW PUMPKIN SYRUP TASTE LIKE?

Toasted Marshmallow Pumpkin Syrup tastes like fall in a bottle! 🎃🍂

It’s sweet, warm, and cozy, with the classic flavour of pumpkin spice combined with the rich caramelized taste of toasted marshmallows. The brown sugar adds a deeper, almost caramel-like sweetness, while the pumpkin gives the syrup a subtle earthy flavour.

The toasted marshmallows add a soft, creamy sweetness with slightly smoky, caramelized notes that make this syrup taste like a combination of pumpkin pie and a perfectly roasted marshmallow.

I mostly use mine in a coffee or a latte, where the warm spices and toasted marshmallow flavour really shine!

HOW LONG DOES IT KEEP FOR?

Store the syrup in an airtight container or clean glass jar in the refrigerator for about 1–3 weeks.

Because this recipe contains pumpkin puree, it’s important to refrigerate it rather than leaving it at room temperature.

Always check the syrup before using it and discard it if you notice any mould, off smell, or unusual appearance.

INSPIRATIONS FOR THIS RECIPE?

I wanted to create a homemade fall syrup that felt a little different from the usual pumpkin spice syrup. Pumpkin spice is already such a classic autumn flavor, but adding toasted marshmallows gives it a fun campfire-inspired twist. I have been super into s’mores desserts this summer and even made a s’mores bark recipe here!

I love the idea of combining two cozy fall flavours—pumpkin spice and toasted marshmallows—into something you can easily add to your favourite drinks.

It’s especially inspired by those chilly fall days when all you want is a warm, cozy drink topped with whipped cream and maybe a few toasted marshmallows.

ANY OTHER NOTES?

Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, as pumpkin pie filling has sugar!
Toast the marshmallows until they’re nicely golden brown for the best flavour.
Keep the heat relatively low when making the syrup to prevent the sugars from burning.
The syrup may thicken slightly once refrigerated due to the gelatin in the marshmallow.
Give the syrup a good stir before adding it to your drink.
Try adding it to an iced latte for a fun fall drink, or use it in hot coffee, hot chocolate, milkshakes, and cocktails.
For an extra indulgent drink, top your coffee with whipped cream, a drizzle of caramel, and a toasted marshmallow. 🎃☕️

Toasted Marshmallow Pumpkin Syrup

Print Recipe Pin Recipe

Prep Time:10

Cook Time:10

Course: Dessert, Drinks

Keyword: Toasted Marshmallow Pumpkin Syrup

Servings: 32 oz Jar ~

Ingredients

1 Cup Water
1/2 Cup Brown Sugar
1/2 Cup White Sugar
1/2 Cup Pumpkin Puree
1/2 tsp Pumpkin Spice
6-8 Marshmallows

Instructions

Toast the marshmallows: Preheat your oven to broil. Place the marshmallows on a parchment-lined baking sheet and broil for about 5 minutes, or until golden brown and toasted. Keep a close eye on them as they can brown quickly.
In a small saucepan, combine the water, brown sugar, granulated sugar, pumpkin puree, and pumpkin spice. Stir well to combine.
Place the saucepan over medium heat and let the mixture cook for about 10 minutes, stirring occasionally, until the sugars have dissolved and the syrup is well combined.
Remove the saucepan from the heat. Add the toasted marshmallows and stir continuously until they have completely dissolved into the syrup.
Allow the syrup to cool before straining into a clean, airtight jar or bottle. Store in the refrigerator and give it a good shake or stir before using.

Thank you for reading to the end of this recipe! I hope you enjoy it as much as I do! 🍂🤎

Xo,

Lynn

Are you going to try making this Toasted Marshmallow Pumpkin Syrup recipe?! Don’t forget to tag me if you do!