Skip the coffee shop and be your own barista: Make your own Pumpkin Spice Syrup for all your fall coffee drinks and cocktails! It’s the tastiest way to start and end the perfect autumn day.
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About this Homemade Pumpkin Spice Syrup Recipe
Fall is just a few days away, which means all the pumpkin spice stuff! However, I have to confess to you that I’m not crazy about the pumpkin spice lattes from Starbucks.
I will order one PSL per season just to see if I like it more than last year, and then I remember why: I just do not love the Starbucks pumpkin spice syrup they use in their lattes and cold brews.
Trust me — I want to like it. I love other pumpkin treats, like pumpkin bread or these nostalgic pumpkin spice cake push pops, but there’s something about the flavoring of the commercial PSL that just doesn’t do it for me.
Turned out soooooo delish. Made a latte with it and it was divine!! Exactly what I wanted, thank you!!
-Spocket
But one year I discovered I could make my own pumpkin spice flavoring for my coffees and lattes that I make at home. Friends, I have two words for you: GAME. CHANGER.
This pumpkin spice syrup is the best. You can use it in so many ways: your morning coffee, in iced coffee, in homemade lattes, in cocktails, drizzled over ice cream… You name it! You can even use it to make pumpkin spice coffee creamer!
Why make your own pumpkin spice syrup?
There a ton of really good reasons to make your own PSL syrup:
- Price: It is so much cheaper to make your own pumpkin spice latte syrup than it is to buy three PSLs, and you can make four times that many when you make your own syrup.
- Availability: If you can’t get your pumpkin spice fix where you live, making your own syrup is a great way to bridge that gap. And brag on Instagram.
- Flexibility: You have a choice of how much to use in your coffee, rather than rely on the confusing “number of pumps” at the coffee shop (how much is too much?!), and you can experiment with it in more recipes. You can even spoon it over ice cream or use the pumpkin spice sauce in your cocktails! I have a few exciting recipes using this syrup to share with you super soon.
- Using up ingredients: If you made a pumpkin pie or pumpkin muffins and have some leftover pumpkin puree, making a quick batch of syrup is an easy way to use it up.
- Choice of ingredients: You can source the ingredients yourself. Knowing where my food comes from always makes me feel good. (I can’t say I feel this way when I buy from Starbucks.)
Ingredients
You only need a few ingredients to make pumpkin spice syrup at home. My favorite part of making my own pumpkin spice syrup from scratch is that I can have a say in the ingredients I use. Quality ingredients make a big difference in creating any coffee syrup.
sugar: This recipe calls for both cane sugar and brown sugar. The brown sugar helps to give it some of that caramel, toffee flavor as well as a richer color. You can use either light or dark brown sugar, and you may also use regular granulated sugar instead of the cane sugar. You could even substitute honey or maple syrup.
vanilla extract *: You will also want to use a really good quality vanilla extract * for this recipe, as it is going to provide the best flavor. I like the Nielsen-Massey brand, but you may also want to try making your own vanilla.
pumpkin purée: I like to use organic pumpkin purée to be certain that I’m using only the best ingredients. If you like, you can even use homemade pumpkin puree with pumpkins you buy at your local farmers’ market. Or, that you grow yourself! (Jealous — I haven’t mastered the vegetable garden green thumb yet.) If you prefer a syrup without pumpkin, you may absolutely skip that. I have a recipe for an autumn spice latte that doesn’t use pumpkin at all.
Check the label! Pumpkin purée and canned pumpkin pie filling may come in similar packages, but they are very different ingredients. Filling contains sugar, spices and stabilizers, so it doesn’t work as well as purée. Filling can be used in a pinch, but don’t add sugar — taste it and add a tablespoon at a time.
Homemade pumpkin pie spice
pumpkin pie spice *: Use a quality spice blend or make your own from ground spices. I buy my spices from my local spice shop or order them from Burlap & Barrel *, because I know they are ethically and sustainably sourced, and then use those to make my own blends. You do you!
If you want to make your own, you will need to stock up on a few things for this recipe if you don’t have them in your cabinet already. (Make sure to check the expiration dates though — spices can lose their flavor over time.) Here are the spices you will need:
- cinnamon
- ginger
- ground cloves
- nutmeg
- cardamom
Prefer to use whole spices? You can totally do that! Ground spices can have a grainy texture if not strained through a very fine-mesh strainer *, so whole spices can give you a smoother consistency. Use about 2 cinnamon sticks, 1 whole nutmeg pod (cracked), 1 tablespoon whole cloves, 1 tablespoon cardamom pods (cracked) and 1 tablespoon diced ginger root.
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How to make pumpkin spice syrup
I want to note that the texture of this syrup should more of a liquid than a pumpkin sauce, similar to my homemade simple syrup.
Here are the steps in a nutshell:
- In a saucepan over medium heat, stir together the water and sugars.
- Heat them up until the sugars dissolve, but don’t bring the mixture to a full boil.
- Stir in the pumpkin and spices.
- Strain out the solids — this helps it to have that syrup texture. A really good fine mesh strainer will make a huge difference.
Step-by-step instructions
Now let’s get into the how-to! I’ve got step-by-step instructions showing you exactly how to make your own pumpkin spice simple syrup.
- First stir together your sugars and water. Let them come to a simmer on the stove but don’t let the mixture boil. The sugars need to dissolve fully before you move onto the next step.
- Add your pumpkin puree and the vanilla extract, and stir it into the mixture.
- Then add your spices. I prep mine in a bowl beforehand then throw them in all at once.
- Stir in the spices until they are fully incorporated. The mixture will be grainy. (See why we’ll need a strainer?)
- Then turn off the heat and let the mixture rest for a while to infuse.
- Then strain the mixture through a fine-mesh strainer *. I do it into a bowl to collect splashes, then I pour the mixture into a mason jar later.
- Sometimes I strain it twice if the mixture is really grainy.
- Then voila! Store the syrup in a glass jar or bottle for up to 2 weeks. Be sure to keep it in the fridge since it contains raw pumpkin.
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How to use pumpkin spice syrup
There are so many ways to use this homemade pumpkin syrup!
- Coffee drinks: It makes a really good pumpkin syrup for coffee — just stir a little bit into your morning cuppa or cold brew. If you have an espresso machine *, it makes a wonderful pumpkin spice latte syrup. Add a spoonful to the espresso before you pour on the steamed milk. Or use it to make a pumpkin cream cold brew, another Starbucks copycat
drink to try. - Cocktails: Try adding ½ ounce to your favorite fall drinks. Try it in our pumpkin spice Moscow mule, pumpkin old-fashioned or pumpkin white Russian.
- Breakfast: Drizzle it over your morning bowl of oatmeal or yogurt and sourdough granola for a delicious fall breakfast. Over pumpkin pancakes or waffles would be good too!
- Dessert: Try drizzling a little of this pumpkin pie syrup over vanilla ice cream for a sweet fall dessert. You can even add some syrup to whipped cream to give it a pumpkin flavor — it would make a delicious topping for drinks and holiday pies!
FAQ
Yes, you absolutely can buy pumpkin spice syrup. But I seriously recommend making it yourself. The difference is very noticeable! Starbucks doesn’t currently sell its own Starbucks pumpkin spice syrup that you can buy. (I believe they have in the past, but I couldn’t find it on their website this year.) However, this Torani pumpkin pie syrup and this Monin pumpkin pie syrup are probably pretty close, though I’ve not tried them.
Simple syrups of just sugar and water will last about a month in the refrigerator, but when you add in infusions or mix-ins like real pumpkin purée and spices, it can affect the shelf life. Enjoy this homemade pumpkin spice syrup within 2 weeks. You can freeze any leftover pumpkin purée in ice cube trays to make another quick batch of syrup!
Definitely! If you have cinnamon sticks, whole nutmeg, whole cloves, cardamom pods and/or diced ginger root on hand, use those instead of pumpkin pie spice (or in addition to, for a stronger flavor!). You can also throw in allspice pods, as recommended by a commenter.
You definitely can! About 1 tablespoon of a pre-made pumpkin spice blend per batch is perfect. You’ll still want to use a fine-mesh strainer for a smoother consistency.
Pumpkin can taste bland on its own, which is why spices and sugar are often added to bring out its mild, earthy essence. The flavor of pumpkin purée can vary depending on the brand, the growing season and whether it’s made from 100% pumpkin or a blend of squashes. Some batches are just more mellow than others!
That said, if you find the delicate, vegetal flavor of pumpkin is lacking compared to the sweet sugar and cozy spices, you can absolutely use a little more purée! Stir in about 1 tablespoon at a time until you get the flavor you’re looking for. Conversely, if the pumpkin flavor gets too strong, stir in another ¼ to ½ cup sugar (brown or white) and a splash of water to mellow it out.
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Pumpkin Spice Syrup
ingredients
- ½ cup brown sugar
- ½ cup cane sugar or granulated sugar
- 1 cup water
- ¼ cup pumpkin purée
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
instructions
- In a saucepan over medium heat, stir together sugars and water until the sugar has dissolved. Don’t let it boil.½ cup brown sugar, ½ cup cane sugar, 1 cup water
- Stir in pumpkin purée and vanilla extract until combined. Stir in the spices.¼ cup pumpkin purée, ½ teaspoon vanilla extract, 1 teaspoon ground cinnamon *, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground cardamom
- Cook for about 10 minutes total, being careful not to boil. Turn off the heat and let the mixture sit for 15 minutes.
- Strain through a fine-mesh strainer.
- Let cool completely, then store in a food-safe, airtight container, such as a mason jar, for up to 2 weeks.
notes
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More pumpkin recipes
If you really love pumpkin, don’t miss out on these pumpkin recipes this season!
- Ginger pumpkin beer shandies are a delicious cocktail that highlights pumpkin beer.
- For weekend breakfast, try pumpkin spice doughnut muffins.
- This chocolate pumpkin seed toffee bark is a lovely fall housewarming gift.
- Pumpkin chocolate chip granola bars make a delicious morning snack to enjoy with your pumpkin spice latte.
Spocket says
Was a little absent minded and mine may have had a soft boil going for a min… But still turned out soooooo delish. Made a latte with it and it was divine!! Exactly what I wanted, thank you!!
Susannah says
Oh, I’m so happy to hear you loved it! I’m due to make myself a batch for the season. A soft boil definitely won’t hurt anything, but many recipes tell you to boil simple syrup and you don’t really need to.
Danielle says
Hi! I haven’t tried this recipe yet, but I’m wondering how much of pre-made pumpkin spice do I use? I see the recipe calls for the spices seperarely, but I have pre-made pumpkin spice I’d like to use up first 🙂
Susannah says
Hey Danielle! Totally get that. You can use 1 tablespoon of a pre-made pumpkin spice blend instead of the individual ground spices. I’ll update the post to make sure that is clearer!
Monique says
Great recipe! I tweaked mine a bit. Upped the pumpkin to 1/2c (I LOVE a rich pumpkin flavor) and swapped the brown sugar for golden monk fruit sugar. I also used whole spices – 1 cinnamon stick, 2 cloves, 2 cardamom pods, and a small piece of fresh ginger instead of the ground stuff to avoid any particles left from straining. Came out perfect!
Susannah says
Happy to hear that, Monique! I love that you tried it with whole spices — it will definitely be less grainy. I like to make it that way now, too!
Jes says
Can this be water canned for shelf life so I can use the entire can of the puree? 👀
Susannah says
Hi Jes! Great question. I totally get wanting to use up the whole can of purée. Unfortunately, because pumpkin is low-acid and quite dense, it’s not considered safe to water bath can, even in syrup form. The National Center for Home Food Preservation recommends against canning any mashed or puréed pumpkin at home.
A safer option is to freeze the syrup in small portions. It holds up really well and you can thaw just what you need. You can also freeze any extra canned pumpkin purée to use later in smoothies, pancakes or another batch of syrup. Hope that helps!
Jordan says
This worked exactly as written! It’s amazing! I add all spice to it and a little extra pumpkin and make it in large batches for my cocktails at my bartending job and people are going nuts for it. Even have offered to buy the recipe from me 😂
Susannah says
Jordan, I love that! So glad it’s working for you — and I adore the idea of adding extra pumpkin and a touch of allspice. It seriously makes my day that your bar guests are loving it and asking to buy the recipe! (Feel free to send them my way 😂) If you’re up for sharing, I’d love to hear what drinks you’ve been making with it!
Les says
I found the recipe as is tasted like a sweet spice mix and no pumpkin. I added four times the amount of pumpkin purée, one cup, and 1/4 teaspoon of salt. That helped but it’s still pretty much tastes like a sweet spice syrup. It’s good. I just couldn’t find the pumpkin flavor in the syrup itself.
Susannah says
Hi Les, thanks so much for the feedback! You’re not alone — canned pumpkin can sometimes be pretty mild, especially depending on the brand or even the growing season. Some batches just don’t have much flavor to begin with! I’m glad your tweaks helped though. You can absolutely use more pumpkin and scale back the spices if you’re looking for a richer, earthier flavor. And if it ever comes out too bold, you can stir in about ½ cup more sugar (brown or white, or mix of both) and ½ cup more water to mellow it out. Appreciate you giving it a try!
Daija Hanks says
Hi! Ready to make this recipe with fresh made pumpkin puree! Just a quick question! Is there a way to can this syrup to make it last until next year at the very least?
Susannah says
Hi Daija! I’m so glad you’re trying this with fresh pumpkin purée — that sounds delicious. Because this syrup contains low-acid ingredients like pumpkin, it isn’t safe to can with traditional water-bath methods. You’d be better off freezing the syrup in small jars or ice cube trays to enjoy later. Alternatively, you can freeze your purée and make a fresh batch of syrup whenever the craving hits!
Ella says
Great recipe! I’m curious– what do you do with the solids that stay behind after you strain it? I had a tiny bit of pumpkin puree left over from another recipe so I followed the 2 oz syrup recipe, but it only made about a half ounce of syrup with 1/4 cup of solids left over (maybe my strainer is too fine?). I’m wondering if there’s anything you can use the solids for so it doesn’t go to waste.
Susannah says
Hey Ella! Good question. Yes, it’s possible your strainer is too fine. I have one like that too! Drives me mad sometimes, haha. You could probably have used a little more sugar and water to stretch it a little bit more — this syrup is pretty forgiving! You could stir any remaining solids into yogurt or oatmeal, or even put it in pancake/waffle batter for some pumpkin spice flavor. Hope that helps!