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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