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Fontana™ Pumpkin Sauce

63 fl oz
A pump of rich, spicy-sweet pumpkin sauce turns your coffee beverage into an indulgent treat.
Availability:  This item is not available.
Spice up your favorite coffee with the rich, warming flavor of Fontana Pumpkin Sauce.

With just a drizzle, you can make Pumpkin Spice Lattes at home, or add sweet, spicy complexity to any signature beverage you create. This 63-fl oz bottle with dispensing pump makes it easy to add sweet pumpkin spice to the specialty drinks and desserts you make yourself.

Tasting Notes Rich & Spicy

Just a couple pumps of sauce in the bottom of your cup is all it takes to make pumpkin magic. Add freshly brewed coffee or espresso, stir, and enjoy. This sauce is also great over ice cream or other desserts.


Fontana™ Pumpkin Sauce 4.5 5 493 493
Very impressed I honestly didn't know what to expect but I must say I'm very surprised. Makes a great pumpkin spice latte or pumpkin chai. I will definitely buy this again in the future. January 23, 2015
Tastes good but only ingredients are sugars It doesn't taste like pumpkin at all. It tastes fine but the ingredients are sugar and corn syrup and caramel coloring. No spices or pumpkin of any kind listed. Disappointed because it's just a huge container of basic corn syrup dyed orange. January 23, 2015
Perfection! I am a true fan of the Starbucks - Fontana Pumpkin Spice syrup. It adds the perfect taste to coffee at any time of the day. It is a shame that it is only a seasonal flavor. What I found order to keep the thick texture of the syrup, I put the entire container in the refrigerator. This seems to prevent the syrup from leaking out of pump as well. This is my favorite syrup. I wish Fontana would come out with a FAT FREE version of it. Try it! January 19, 2015
Perfect addition to syrup collection The syrup is excellent tasting! A must for any pumpkin lover. It is sweet, so it is wonderful added to coffee, a latte or even on ice cream at home! January 19, 2015
i love it I love the Pumpkin by itself or mixed with the Gingerbread in a frappachino. January 18, 2015
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