Pumpkin Spice Syrup

Pumpkin Spice Syrup Recipe

Use a couple tablespoons of this sweet pumpkin spice syrup when making pumpkin spice lattes, pumpkin spice coffee, pumpkin spice hot cocoa, pumpkin spice almond milk, even pumpkin spice smoothies. Drizzle it over pancakes, waffles, cinnamon rolls, and cake, or incorporate it into a batch of frosting. Use it anywhere you’d typically use maple syrup or honey but want the flavors of pumpkin and spice. It’s handy to keep a jar in the fridge. Feel free to play with the spice ratios to suit your taste.–Averie Sunshine

LC Pumpkin Spice Crazies Note

Confession time, everyone. We know that this time of year, it can be easy to succumb to the pumpkin spice crazies. So we’re curious, what sorta pumpkin lunacy have you engaged in lately? Let us know in a comment below. And don’t forget, when using this pumpkin spice syrup, resist the temptation to dribble half the batch into your morning cup of coffee as it’s not just sweet but potent. In the words of one of our recipe testers, “Use with restraint, taste, and adjust.”

Pumpkin Spice Syrup Recipe

  • Quick Glance
  • 5 M
  • 30 M
  • Makes about 1 cup


  • 1 cup granulated sugar
  • 1 cup cold water
  • 2 tablespoons pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger


  • 1. Combine the sugar and water in a medium saucepan and cook over medium heat, whisking constantly, until the sugar is dissolved.
  • 2. Add the pumpkin purée, cinnamon, pumpkin pie spice, nutmeg, cloves, and ginger and whisk to incorporate. Continue to cook, stirring frequently, until the mixture thickens and reduces in volume, about 10 minutes more. You do not want the mixture to come to a boil.
  • 3. Turn off the heat and let the pumpkin spice syrup cool in the pan for about 15 minutes. If you wish, strain the pumpkin spice syrup through a coffee filter or cheesecloth. [Editor’s Note: This requires a touch of patience since the liquid is thick and will take quite a while to strain. It’s not necessary to strain it, although straining does prevent the spice residue from clinging to your coffee cup after you’re done sucking down your pumpkin spice latte. It’s up to you. If you don’t strain the syrup, the syrup will need a quick shake or stir before using to redistribute the settled spices.]
  • 4. Transfer the syrup to a glass jar or other container with a lid. You can stash the syrup in the refrigerator for up to 1 month.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Mike Pires

Oct 16, 2014

Wow, finally my own pumpkin spice syrup at home! Those selfish baristas at You Know Where won't sell me their magic syrup. But in 25 minutes, I had an amazing pumpkin spice syrup. And I've had it in coffee every morning since. I did change one thing. Instead of using 1 cup sugar, I substituted 1/2 cup Splenda as I'm trying to cut down on calories anywhere I can. Next batch I'm going to play with the spice ratios some. I'm thinking more cinnamon and less clove. The batch after that, maybe I'll up the ginger. The possibilities are almost endless.

Testers Choice
Sarah Heend

Oct 16, 2014

This pumpkin spice syrup recipe is just what I've been looking for—spicy, pumpkin-y, deep orange sweetness. We love all things pumpkin and spice, but I really dislike the imitation flavors of some products. It never occurred to me to try making my own pumpkin spice syrup. It's the perfect addition to any number of dishes. I didn't strain the syrup, and it's just fine—the spices aren’t at all gritty. Since I didn’t strain the syrup, it does need a quick shake to redistribute the settled spices before using. I liked the author’s invitation to adjust the spices to my taste. I cut the cloves down to 1/8 teaspoon, and we still thought it was a little strong. Next time I'll use less. It’s best to start with half the amount you think you will need and then add more after tasting. We started with 2 tablespoons in a 12-ounce cup of coffee, but it was too sweet and too spicy—just too much. But when we remade the coffee with a little less than 1 1/2 tablespoons syrup, it was perfect. Definitely use with restraint, taste, and adjust. A couple tablespoons of syrup took a bowl of plain mashed sweet potatoes to sublime heights. And my morning oatmeal was truly a treat when I stirred in a tablespoon of spicy sweetness. I can’t wait to figure out other ways to use the rest of the syrup. I think this will be a permanent resident in the fridge this fall and winter.

Testers Choice
Robert Castagna

Oct 16, 2014

I've used this pumpkin spice syrup every day for 5 days in lattes. I didn't strain the first batch, and I got a residue in the bottom of cup similar to coffee grinds. So I made the recipe again, strained it, and had just small trace of residue in the bottom of the cup. It works really well in lattes, and I'll continue to use it.

Testers Choice
Natalie Reebel

Oct 16, 2014

This pumpkin spice syrup is a truly splendid fall condiment. It's very simple to make, taking less than 5 minutes hands-on time and about 15 minutes cooking time. We used this syrup in coffee and tea, on ice cream, over muffins, on top of cookies, and with anything else we could find. Everyone loved it. If the syrup is not strained, the texture will be slightly grainy from the undissolved spices; however, this texture is not detrimental to finished product. A great recipe for those of us who love the flavor of fall available at our fingertips.

Testers Choice
Elsa M. Jacobson

Oct 16, 2014

The best of autumn's flavors in a versatile, easy-to-use format! When making the pumpkin spice syrup recipe, I found I needed to stir the syrup almost constantly to prevent it from boiling. I also cooked it an additional 5 minutes to let it reduce further. Then I tasted it warm–it was lovely. It was also fine chilled, straight from the fridge, though I now think I'd warm it up before serving that way. I decided not to strain it, which was a fine decision for use as pancake syrup the next day. I was prepared to say I might strain it for certain uses, but when I thought of my suggestions for additional uses, not a one seems to me that it would benefit substantially from straining. One additional thought I had was to substitute the cup of sugar, either in whole or in part, with light or dark brown sugar, which would deepen the already rich fall flavors and reaffirm the flavors of the spice mix. When I first read this recipe, I immediately made the association from syrup to pancakes. So I made this syrup and also the Whole-Wheat Pancakes with Strawberry Sauce recipe but without the strawberry sauce. This was a terrific combination and the first of many such pairings I can envision with my pumpkin syrup! Use this, as I did, atop pancakes, waffles, or French toast—and let me stop right there for a moment and say that literally ALL French toast recipes sound like they were designed to be doused with this syrup! But there's more. This would be great in beverages—coffee, warm milk, cider, hot tea or chai—as well as mixed into bread pudding, stirred into Greek yogurt, swirled into a yogurt parfait, added to a smoothie (think banana pumpkin spice or apple pumpkin spice), drizzled onto pumpkin or apple pie, dribbled onto ice cream, or spooned over pie a la mode, to name just a few additional ideas.

Testers Choice
Irene Seales

Oct 16, 2014

For Thanksgiving, since my husband and I were traveling as guests, we made this pumpkin spice recipe as part of our bar kit. I roasted a sugar pumpkin and my dear husband made the syrup—initially as a double batch, but he was so fascinated with it as it reduced (and our house smelled so wonderful) that he quick made another batch so we would be coming home to some as well. We decided to NOT excessively filter it, which resulted in it having a lovely thickness and specks of spice.

On the day we made the pumpkin spice syrup, i made fresh pumpkin lemonades and a pumpkin and rum cocktail, but the revelations have been in the week or so since the holiday. I give credit to my personal barista for the best latte with sweetness I have ever had, and also for his refinement of my martini idea.

Latte with Pumpkin Spice Syrup
1 teaspoon Pumpkin Spice syrup
170 ml milk (6 ounces)
30 to 40 ml espresso (ristretto shot pulled with 20 grams Verve Sermon or your favorite beans)
Put the pumpkin spice syrup into the milk in the steaming jug, then pull your shot into your a 10-ounce mug and set on warm area of your machine. steam the milk with the syrup and pour into the espresso

Vodka Martini with Pumpkin Spice Syrup
1/2 tablespoon (1/4 oz) pumpkin spice syrup
1 oz. vermouth
2 oz. vodka
Shake everything together in a cocktail shaker, then strain into a chilled martini glass.

Dirty Gin Martini with Pumpkin Spice Syrup
1/2 tablespoon (1/4 oz) pumpkin spice syrup
1/5 ounce juice from jar of green olives*
2 green olives* with pimento or lemon stuffing on a cocktail skewer
1 oz. vermouth
2 oz. gin
Shake together the syrup, olive juice, vermouth, and gin in cocktail shaker, then strain into a chilled martini glass. Extra points for nice ice floats
*If you are lucky enough to have some dirty oive juice form fermented olives, terrific—but really just plain juice from the jar of olives works fine for a dirty martini.

  1. Mary says:

    Pumpkin Spice Oreos! Not bad, but too much cookie and not pumpkiny enough.

    • Renee Schettler Rossi says:

      Well, I suppose if you were really dedicated to the cause, Mary, you could twist apart the Oreo, scrape the filling into a bowl, stir in a touch of this syrup, and then reassemble, but that’s borderline OCD…or something…at any rate, wishing you much pumpkin happiness with this syrup. Lovely to hear from you!

  2. Debra says:

    I made this with half the sweetener in the form of coconut sugar, but strained and froze it in ice cube trays for a “single serving” dollop so my “right out of the pot” coffee is drinkable and delectable a little sooner ;)

  3. Lily says:

    The syrup sure is tasty even though it was a lot of work to strain. But then I ran into a problem: after I store the syrup in a mason jar in the fridge, the next day I noticed the bottom has crystalized. Is that typical?

    • Renee Schettler Rossi says:

      Lily, there’s no cause for concern with the crystals. They’re harmless. (It’s possible that the syrup didn’t remain at the proper temperature quite long enough, but it’s nothing to worry about, and reheating it will only further evaporate the liquid and concentrate the flavors, so no need to do anything about it.) As for straining, we like to just walk away and let gravity do its thing. Many thanks for trying the recipe and letting us know. Looking forward to hearing which one you try next.

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