Brown Butter Pumpkin Spice Syrup (healthy!)

Homemade coffee syrups don’t get more comforting than this! Brown butter meets pumpkin spice in a blend that takes the classic flavors everyone loves and gives them a rich, nutty twist with browned grass-fed butter and deep caramel notes from coconut sugar. This Brown Butter Pumpkin Spice Syrup is so delicious and is perfect for fall!

It’s perfect for stirring into lattes, drizzling over pancakes, or even sweetening up oatmeal. It’s quick to make, all natural, and fills your kitchen with the most delicious fall scents. Once you try it, you’ll be obsessed!

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Nutritional benefits of this recipe

• I used coconut sugar as the sweetener which is natural, lower glycemic, and unrefined. Coconut sugar is the dehydrated sap of the coconut palm and has a “golden” taste to it, much like brown sugar.
• Grass-fed butter is the best way to eat butter! Butter from grass-fed cows gives you a much purer, nutrient-dense product. The cows live a more natural, healthy lifestyle and therefore their milk products are going to be more nutrient dense and healthier. I’m all for sustainable and regenerative farming, and using grass-fed dairy is a great way to do that.
• Pumpkin pie spice has many nutrients from the cinnamon, nutmeg, cloves, etc. It helps keep blood sugar balanced, is rich in antioxidants, and not to mention delicious! 

Ingredients for Brown Butter Pumpkin Spice Syrup

Water

Coconut sugar

Grass-fed butter

Pumpkin Pie Spice

Vanilla extract

Salt

How to make Brown Butter Pumpkin Spice Syrup

1. In a small saucepan over medium heat, melt the butter. Stir frequently, after 3-5 minutes it will foam, then turn golden with little brown specks and it’ll smell nutty. Be careful not to burn it, the specks should remain brown, you don’t want them to turn black.
2. Whisk in the coconut sugar, water, and pumpkin purée until smooth.
3. Simmer gently for 5–7 minutes, stirring occasionally.
4. Remove from heat and stir in the pumpkin pie spice, a pinch of salt, and the vanilla extract.
5. For a smoother syrup, strain through a fine mesh sieve or cheesecloth.
6. To store: Cool, then pour into a jar or bottle. Refrigerate up to 2 weeks. Shake before using, as the butter may separate slightly.

Different ways you can use this Brown Butter Pumpkin Spice Syrup

• Stir 1-3 Tbsp into hot coffee or lattes.
• Drizzle over pancakes, waffles, oatmeal, etc.
• Drizzle over ice cream, apple crisp, cookies, etc. or use it to sweeten desserts or baked goods for a cozy fall touch.

Other recipes you’ll love

Dairy-Free Maple Caramel Sauce

Brown Butter Pumpkin Spice Latte

I hope you love this Brown Butter Pumpkin Spice Syrup! Please be sure to leave a comment and rating if you give this recipe a try! I would love to hear from you.

Brown Butter Pumpkin Spice Syrup

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Turn your lattes into a little autumn magic with this Brown Butter Pumpkin Spice Syrup. Nutty browned butter, warm spices, and real pumpkin make every sip feel cozy. Perfect for coffee, pancakes, ice cream, or drizzling anywhere you crave fall flavor!

• Author: Christine Manes
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes

Ingredients

Scale 1x2x3x

1/4 cup grass-fed salted butter

1 cup coconut sugar (or rounded cup if you like it sweeter)

1 cup water

1/4 cup pumpkin puree

1 Tbsp pumpkin pie spice

Pinch of salt

1 Tbsp pure vanilla extract

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Instructions

1. In a small saucepan over medium heat, melt the butter. Stir frequently, after 3-5 minutes it will foam, then turn golden with little brown specks and it’ll smell nutty. Be careful not to burn it, the specks should remain brown, you don’t want them to turn black.
2. Whisk in the coconut sugar, water, and pumpkin purée until smooth.
3. Simmer gently for 5–7 minutes, stirring occasionally.
4. Remove from heat and stir in the pumpkin pie spice, a pinch of salt, and the vanilla extract.
5. For a smoother syrup, strain through a fine mesh sieve or cheesecloth.
6. To store: Cool, then pour into a jar or bottle. Refrigerate up to 2 weeks. Shake before using, as the butter may separate slightly.
7. Ways you can use this Brown Butter Pumpkin Spice Syrup:

• • Stir 1-3 Tbsp into hot coffee or lattes. I have a delicious recipe for Brown Pumpkin Spice Latte that uses this syrup!
  • Drizzle over pancakes, waffles, oatmeal, etc.
  • Drizzle over ice cream, apple crisp, cookies, etc. or use it to sweeten desserts or baked goods for a cozy fall touch.

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