Slow Cooker Pumpkin Spice Syrup

Slow Cooker Pumpkin Spice Syrup &a Vegan Pumpkin Spice Latte {Beard and Bonnet} #glutenfree #vegan
Slow Cooker Pumpkin Spice Syrup & Vegan Pumpkin Spice Latte

Are you over pumpkin everything yet? I happen to be in pumpkin heaven over here with all of the pumpkin loaf we have been noshing on lately. I hope you are seriously enjoying this pumpkin craze, because I have quite a few pumpkin dishes in store over the next few weeks. Don’t worry if you aren’t a pumpkin fan though because I picked up a whole bunch of apples at the farmers market yesterday so we are about to go apple crazy over here  too. Hooray for fall! 

The other day when I was skimming through my newest cookbook obsession and saw a recipe for Pumpkin Coconut Caramel Sauce; I swooned and then I broke out my slow cooker, blew the dust off of it, and put it to work. I have been looking for a homemade alternative to my beloved Pumpkin Spice Latte from Starbucks and this syrup mixed with a shot of espresso and topped with steamed homemade vanilla almond milk is like pumpkin coffee perfection. Todd and I seriously can’t get enough, and we have even been whipping up vegan pumpkin creams for the kids to enjoy too. Seriously, it’s a pumpkin mad house around here, but we like it that way. *If you don’t have an espresso machine to whip up a  latte you can pick up a simple milk frother for not too much of an investment. This syrup is equally good in a simple mug of hot coffee with a little non-dairy creamer. 

What is your favorite pumpkin treat?

Slow Cooker Pumpkin Spice Syrup &a Vegan Pumpkin Spice Latte {Beard and Bonnet} #glutenfree #vegan
Slow Cooker Pumpkin Spice Syrup & Vegan Pumpkin Spice Latte

Slow Cooker Vegan Pumpkin Spice Syrup

The perfect pumpkin spice syrup to infuse into your coffee drinks, drizzle over your pumpkin loaf or vanilla ice cream.

  • Yield: 2 1x


  • 1 can full-fat coconut milk
  • 1 cup packed light brown sugar
  • 1 cup organic pumpkin puree
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground cardamom
  • 1/8 tsp. ground allspice
  • pinch of cloves


  1. Add all of the ingredients to your slow cooker, combine well with a whisk and cook on the low setting for 7-9 hours. When the cooking time has completed use a whisk to thoroughly mix all of the ingredients together and to break up any lumps that may still be in the syrup.
  2. Store in the refrigerator for up to 1 week.
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Vegan Pumpkin Spice Latte

A luxurious homemade vegan alternative to Starbucks non-vegan Pumpkin Spice Latte.

  • Author: Beard and Bonnet
  • Yield: 1 1x


  • 34 Tbsp. Pumpkin Spice Syrup
  • 1 shot of espresso or about 1/2 cup of really strong brewed coffee
  • Almond Milk or other plant based milk of your choice
  • freshly grated nutmeg


  1. 1.Pour the almond milk into a frothing pitcher halfway as the heat will make the milk expand.
  2. 2. Place the steam nozzle just below the surface of the cold milk in its pitcher. Turn on the steam wand to release full pressure. Keep the wand right at the surface of the milk, rather than under it, so that the steam can stretch and expand the almond milk. As the milk expands you will want to slowly move the wand with the rising milk to keep the tip of the steam wand at the surface. Once the milk doubles in size, the nozzle can be placed under the milk’s surface.
  3. 3.Turn off the steam wand when the milk reaches about 155°F-160°F. If you see large bubbles, you can gently knock the frothing pitcher against the counter or tap it on the side. This should be enough to pop them. Set aside.
  4. 4.Place 3-4 tablespoons of pumpkin spice syrup in the bottom of your coffee cup. Pull 1 shot of espresso and pour it into the mug over the syrup and gently stir with a spoon to combine the two. Gently pour in the steamed almond milk by holding the froth at the top back with a spoon so that the warm steamed milk can combine with the espresso and syrup. Gently scoop mounds of the foam on top of your latte and top with freshly grated nutmeg.


  • If you don’t have a milk steamer or an espresso machine, you can heat your milk on your stove top over low heat until warm. There will not be any foam on top of the latte, but it will still be tasty!
  • *Vegan Pumpkin Spice Cream: Omit the espresso from the latte and add more almond milk.
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  1. Maria Tadic September 23, 2013 at 12:38 pm

    This looks awesome. I like that its all natural – nothing funky in there. How long will this stay good in the fridge?

    1. Meg September 23, 2013 at 1:26 pm

      Thanks Maria, it should keep in the fridge for up to a week. I hope you enjoy it:)

    1. Meg September 23, 2013 at 2:58 pm

      Thanks Leanne!

  2. Alyssa September 24, 2013 at 12:32 pm

    YUMMM!!!!! Okay, so I’m in full on pumpkin obsession right now and this sounds totally amazing. It’s like drinking a slice of pumpkin pie 🙂 Dessert for breakfast? Count me in!

    1. Meg September 24, 2013 at 4:42 pm

      Alyssa, I am with you! Pumpkin EVERYTHING for me right now.:)

  3. Abbie @ Needs Salt September 24, 2013 at 7:43 pm

    This looks so delicious! So festive and perfect for autumn! Your latte looks amazing. <3

    1. Meg September 25, 2013 at 8:12 am

      Thanks Abbie!

  4. Dina September 25, 2013 at 12:01 pm

    I love pumpkin. sounds good!

    1. Meg September 25, 2013 at 1:21 pm

      Thanks Dina!

  5. Cassandra Okamoto September 25, 2013 at 2:37 pm

    Will this work without using the sugar? Obviously it won’t be sweet but will it turn syrup-y at all? Maybe xylitol will work…

    1. Meg September 25, 2013 at 6:33 pm

      I am not sure how it would turn out although I plan on trying it with maple syrup next time myself. I have never worked with xylitol so if you give it a try let me know how it turns out.

  6. Jody September 26, 2013 at 1:35 am

    Looks delicious! Did you ever try with the maple syrup instead of brown sugar? I’m interested to know how it came out. Thanks!

    1. Meg September 26, 2013 at 7:40 am

      I plan on making that batch this weekend so I will report back and update the post then.:)

  7. Shannon CM September 27, 2013 at 11:05 pm

    Holy Crow, you’re right! This syrup would be good on Anything! I’m sipping my cup of fall Perfection right now. Thank You!!!!!
    Thank You!!!!!

    1. Meg September 28, 2013 at 7:39 am

      Haha! Shannon, I am so glad that you are enjoying the pumpkin spice goodness:)

  8. lauren October 11, 2013 at 5:41 pm

    do you have to make this in the slow cooker? can you just put everything on the stove top?

    1. Meg October 11, 2013 at 7:18 pm

      Hey Lauren,
      I haven’t tried it on the stove top, but I imagine that it would turn out fine. They key is to cook it on low heat for long enough that it reduces down to a very thick almost caramel like syrup. If you giver it a try I would love to know how it turns out:)

  9. Bonnie November 28, 2013 at 10:40 pm

    I’m thinking add a little bourbon to this to add an extra layer of flavor! Yum!


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