If you enjoy all things pumpkin during the fall season, then be sure to add this Pumpkin Spice Syrup Recipe to your list to make. This syrup is made with a perfect blend of warm spices that are common to use during the fall season; cinnamon, cloves, ginger, nutmeg and of course real pumpkin puree.
Why you’ll love making Pumpkin Spice Syrup
- If this time of year you enjoy the seasonal pumpkin spice latte from Starbucks, then you’ll love this homemade recipe. This recipe can be modified to your personal preference. Not a fan of nutmeg? Leave it out! Want a lightly sweetened homemade syrup? Add less sugar or replace it for a sugar free alternative.
- It’s simple to make and so versatile! Delicious in beverages from coffee to cocktails, over pancakes, French toast, swirled in your morning oatmeal or yogurt. It’s hard to believe that this easy recipe can add so much flavor to fall belly warming drinks and foods.
- Not only will you save money by making your own coffee drink at home, but this also makes an economical gift during the holiday season. Place in a small glass jar and add a pouring spout tucked with some homemade muffins. Reuse recycled glass bottles or check out World Market‘s selection. They sell jars with the pouring spout attached.
Note that I have shared a similar recipe in this Pumpkin Spice Latte Recipe, but in that recipe you make a pumpkin spice base with your favorite dairy or dairy-free milk, and it needs to be refrigerated. This homemade pumpkin syrup is made without the milk base and is more suitable for gift giving and can be used in a variety of recipes.
To get pumpkin spice flavor you only need a handful of simple ingredients to make this syrup.
- Sweetener – Granulated sugar or brown sugar. Alternatively, for a sugar-free pumpkin spice syrup use your favorite sugar alternative. I like golden monk fruit or allulose.
- Water to make a simple syrup.
- Whole cinnamon sticks – The richness this adds to the syrup is undeniable. Did you know you can purchase whole cinnamon sticks in bulk at your grocery store? Yep, in the spice aisle there is often an international section with bulk spices in cellophane packaging. Also, Latin stores offer cinnamon sticks that are much more economical than purchasing 3-4 thin sticks in a glass jar.
- Ground spices: cloves, ginger and nutmeg or homemade Pumpkin Pie Spice blend.
- Fresh pumpkin puree – We use actual pumpkin puree, not a flavoring extract. Have you tried making homemade pumpkin puree in an Instant Pot? It takes just 6 minutes! Whether you make homemade pumpkin puree or purchase it, make sure you don’t grab the pumpkin pie mix.
Kitchen Tools you’ll need
To make this copycat Starbucks pumpkin spice syrup you need the following kitchen tools:
- Small saucepan
- Cheesecloth or a fine mesh sieve
- Glass jar for storage like a mason jar
- Measuring cups and spoons
How to make a Homemade Pumpkin Spice Syrup
After gathering the ingredients, the rest of the recipe comes together quickly.
Step 1 – Place sweetener and water in a small to medium size saucepan over medium-high heat. When the water begins to form small bubbles on the perimeter of the pan reduce the temperature to medium-low heat. Simmer until the sugar dissolves. It will look like clear water.
Step 2 – Add the cinnamon sticks, the spices and pumpkin pulp. Simmer for 20-30 minutes.
Step 3 – Strain the syrup over a glass jar by placing cheesecloth over the mouth of the jar. Secure with a rubber band, cooking twine or clips. Slowly pour the syrup into the cheesecloth until all the syrup strains through. Discard the pulp remaining in the cheesecloth and cover the the syrup with a lid until ready to use.
To make a Thicker Syrup
Not only is this delicious syrup tasty in coffee, but it is also delicious over pancakes and waffles too. It’s easy to turn a simple syrup with a thicker consistency. To thicken you can simply simmer the ingredients longer which evaporates the water.
However, you may want to add a cornstarch slurry to the mix. For this method add 1 teaspoon of cornstarch to one teaspoon of water, mix well before adding it to the pumpkin pie spice syrup. Simmer until the sauce thickens.
For a low carb, gluten-free option use xanthan gum. You’ll only use about 1/4-1/2 teaspoon, so start by adding 1/4 teaspoon to the sauce and adjust to your preference. You won’t need to mix a slurry like you do with cornstarch, but I do recommend sprinkling it over the surface of the syrup before quickly whisking it in.
Homemade Pumpkin Spice Latte
One of the most popular ways to enjoy this pumpkin spice syrup is in a latte. Once you have your syrup you’ll need hot milk, hot espresso or coffee concentrate. If you tried this Brown Sugar Oat Milk Shaken Espresso, then you already know how to make coffee concentrate and hopefully have a large batch ready to enjoy anytime.
To make a latte:
- Add 3/4 cup hot milk to a mug.
- Add 2 ounces of warmed coffee concentrate or espresso shot.
- Sweeten with 3 tablespoons of homemade pumpkin spice syrup.
- Top with whipped cream and sprinkle with nutmeg, cinnamon or pumpkin pie spice blend.
Ways to use Pumpkin Spice Syrup
Some of my favorite ways to use this syrup is
- Use as a sweetener in a cup of plain coffee or the above latte.
- Drizzle over ice cream. How about trying this cinnamon vanilla ice cream!
- Breakfast syrup over waffles, pancakes, French toast or a Dutch baby.
- Fold into fresh whipped cream to top on desserts.
- Add to plain yogurt and top on oatmeal or grits.
- Use in a cocktail like this Pumpkin Spice Martini
How to Store Pumpkin Spice Syrup
This syrup can be left at room temperature for a couple of days in a cool area. If you don’t use this in a few days, then cover and refrigerated for up to 1 week.
Skip going to your local coffee shop and make this homemade pumpkin spice syrup recipe. You will love having this on hand for your coffee beverages. I would love to hear other ways to use this syrup. Let us know!
- 1 ½ cup sugar
- 1 ½ cup water
- 6 cinnamon sticks
- 1 tsp ground cloves
- 1 tsp ground ginger
- 2 tsp ground nutmeg
- 4 Tbsp pumpkin puree
- Place water and sweetener in a small saucepan, and bring to a simmer over medium-high. Stir until the sweetener dissolves completely.
- Add cinnamon sticks, cloves, ginger, nutmeg and pumpkin puree. Reduce heat to medium-low and simmer for 20-30 minutes.
- Strain over a small sieve or cheesecloth into a clean jar.
Instead of the individual spices you can add 1 tablespoon of pumpkin spice blend.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 10gFiber: 0gSugar: 13gProtein: 0g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
PIN TO YOUR FALL, LOW CARB AND KETO RECIPE BOARDS