Homemade Pumpkin Spice Syrup (Simple Recipe)
Love pumpkin spice season but tired of overpriced café drinks and mystery ingredients?
I used to mostly buy my syrups and honestly, I still do sometimes when I’m feeling lazy or need a quick fix. You have brands like Monin and Torani that have their place (that Monin Pumpkin Spice is solid).
However, when I’ve got a little time on my hands, I prefer making it from scratch. There’s something satisfying about using real pumpkin, adjusting the spice level to taste, and skipping the preservatives and artificial stuff. Plus, your kitchen ends up smelling like a fall candle, and that’s a win in itself.
In this guide, I’ll show you exactly how to make your pumpkin spice syrup at home. I’ll go over the ingredients you need, a simple step-by-step recipe, some helpful tips, and my favorite ways to use it in drinks and more. So let’s start brewing!
Craving coffee that’s sweet, bold, or a little easier on the sugar? These syrup brands could be the tasty upgrade your cup’s been waiting for.
What Is Pumpkin Spice Syrup?
Pumpkin spice syrup is a sweet, spiced syrup made with real pumpkin purée, warm spices like cinnamon and nutmeg, and a blend of sugar and vanilla to round out the flavors.
It’s what gives a pumpkin spice latte that signature and slightly earthy flavor. Once you have a batch in the fridge, you can swirl it into milk, pour it over pancakes, or even drizzle it on top of vanilla ice cream.
It’s versatile, comforting, and surprisingly easy to make once you’ve got the right balance of spices.
Why Make This Syrup at Home?
I used to buy store-bought pumpkin spice syrups, especially during the fall rush when every brand seems to release their version.
But most of them? They taste either too artificial or too sweet. A lot don’t even have real pumpkin in them, “pumpkin spice flavor,” whatever that means.
That’s what pushed me to try making it from scratch. When you make it yourself, you get real pumpkin flavor and can control everything, from how spicy and sweet to how thick you want it. Plus, it’s cheaper. One can of pumpkin and a few pantry staples go a long way.
Pumpkin Spice Syrup (Step-by-Step Recipe)
Equipment
- Small or medium saucepan
- Whisk or sturdy spoon
- Measuring cups and spoons
- Fine mesh strainer (optional but helpful)
- Glass jar or bottle for storage
- Funnel (optional, but makes bottling easier)
Ingredients
- ¼ cup pumpkin purée (make sure it’s pure pumpkin, not pie filling)
- ½ cup brown sugar
- ¼ cup white sugar (optional—it balances out the richnes
- 1 cup water
- 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp each nutmeg, ginger, cloves)
- 1 teaspoon vanilla extract
- Optional: pinch of salt to deepen the flavor
Instructions
- Step 1) Combine Ingredients in a Saucepan: Add the pumpkin purée, brown sugar, white sugar, water, and pumpkin pie spice into your saucepan. Next, whisk until the mixture looks smooth and well-blended. This helps prevent any clumps before it heats up.
- Step 2) Simmer and Infuse: Place the saucepan over medium heat and bring the mixture to a gentle simmer and not a boil. Afterward, stir often so the sugars dissolve fully and the pumpkin doesn’t stick to the bottom. After about 5–8 minutes, the syrup should thicken slightly and smell like autumn in your kitchen.
- Step 3) Strain and Finish: Once off the heat, stir in your vanilla extract. If you want a smoother syrup, pour it through a fine mesh strainer into a bowl. This will remove any leftover pulp or spice flecks. Next, let the syrup cool for about 15 minutes before bottling.
- Step 4) Store Your Syrup: Use a funnel to pour the cooled syrup into a clean glass jar or bottle. Store it in the fridge, and give it a good shake before each use. Commonly, pumpkin settles at the bottom. It should stay fresh for 10 to 14 days.
Video
Notes
Unique tip:
If you like thicker syrup (great for topping pancakes or whipped cream), simmer it a few minutes longer and add a splash less water. Just don’t walk away because pumpkin syrup thickens fast when it starts bubbling!How to Use Pumpkin Spice Syrup?
Once you’ve got this syrup made, the hard part is deciding what not to put it in. So, here are a few of my favorite ways:
Pumpkin Spice Lattes (Hot or Iced)
Just add 1–2 tablespoons of syrup to your espresso or strong brewed coffee, top with steamed milk (or cold milk over ice), and give it a good stir. You can also add whipped cream and a dash of cinnamon if you’re feeling festive.
Cold Brew or Espresso Drinks
This syrup blends well with cold brew too. For this, you can add a splash to your cold brew concentrate, toss in some oat milk, and shake it with ice. You get a smooth and lightly spiced drink.
Pancakes, Waffles, or Oatmeal
Try to drizzle pumpkin spice syrup over pancakes or waffles. It also works great stirred into oatmeal specifically with toppings like chopped pecans, apples, or a splash of milk for extra creaminess.
Stir into Whipped Cream or Drizzle Over Desserts
You can fold a spoonful of syrup into homemade whipped cream for a pumpkin-spiced topping that’s unreal on pies, brownies, or even hot cocoa. Or drizzle it over vanilla ice cream. It kind of tastes like pumpkin pie without the crust.
Pumpkin Spice Syrup: Tips & Variations
Once you’ve made the basic syrup, it’s easy to tweak it to fit your taste or dietary needs. These little changes can transform how it tastes or what you use it for.
1 – For Stronger Spice
If you love bold spice, don’t be afraid to put a little more cinnamon or nutmeg. I’ve found that adding an extra ¼ teaspoon of cinnamon and a pinch more nutmeg gives it a warmer, more intense fall flavor.
You’ll find this perfect for stronger drinks like espresso or cold brew. Just don’t go too heavy too fast or it can get bitter.
2 – Add a Splash of Maple Syrups
Maple syrup adds a deep, caramel-like sweetness that works beautifully with pumpkin and spice. You don’t need much; a tablespoon stirred in at the end will do it. Plus, it helps round out the flavors if your syrup comes out a little too sharp or spicy.
3 – Use a Sugar Substitute
If you’re watching your sugar intake, you can substitute the brown and white sugar with alternatives like monk fruit sweetener or erythritol.
Just keep in mind that the syrup might not thicken quite the same. I’ve had better luck with granulated monk fruit. It dissolves well and keeps the flavor pretty close to the original.
4 – Blend with Milk
You can blend a few tablespoons of syrup with milk or plant-based milk and store it in a bottle in the fridge. It’s ready to pour into coffee whenever you need that pumpkin spice fix.
Last Thoughts
My favorite way to enjoy this syrup? A homemade iced pumpkin spice latte with a little cinnamon dusted on top.
Anyway, have you made your pumpkin spice syrup yet? If not, give it a try and let me know how you like to use it: coffee, pancakes, dessert? The possibilities are endless. I’d love to hear your favorite combos. Leave a comment below, and voilà!
