This pumpkin spice syrup is made with sugar, water, pumpkin puree, and spices just like you’ll find at Starbucks. But better. It’s a fantastic (and inexpensive!) way to add some pumpkin spice flair to your lattes, smoothies, pancakes, or frosting. Here’s how to make it.
Pumpkin Spice Syrup
- Quick Glance
- 5 M
- 30 M
- Makes 16 (1-tbsp) servings | 1 cup
In a medium saucepan over medium heat, combine the sugar and water and whisk constantly until the sugar dissolves.
Whisk in the pumpkin purée, cinnamon, pumpkin pie spice, nutmeg, cloves, and ginger. Continue to cook, whisking frequently, until the mixture thickens and reduces in volume, about 10 minutes more. Don’t let the mixture come to a boil.
Turn off the heat and let the pumpkin spice syrup cool in the pan for about 15 minutes.
If desired, strain the pumpkin spice syrup through a strainer lined with a coffee filter or cheesecloth.
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. Originally published October 16, 2014.
Recipe Testers' Reviews
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 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.
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.