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Pumpkin Spice Syrup Recipe

chef Laya
This pumpkin spice syrup recipe is an easy homemade coffee syrup made with real pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and vanilla. Use it for pumpkin spice lattes, iced coffee, cold brew, chai, hot chocolate, pancakes, waffles, oatmeal, and more.
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Prepr Time 5 minutes
Cooking Time 10 minutes
ToTal Time 15 minutes
Type of plate Dessert
kitchen American
Serving 4

Ingredients
  

  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup water
  • 1/4 cup plain pumpkin puree lightly blotted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Instructions
 

  • Lightly blot the pumpkin puree with paper towels to remove a little excess moisture.
  • Add the brown sugar, granulated sugar, water, blotted pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt to a small saucepan.
  • Whisk the mixture well over medium heat until the sugars dissolve and the syrup reaches a gentle simmer.
  • Reduce the heat to low or medium-low. Simmer gently for 5 to 7 minutes, whisking occasionally, until the syrup is smooth and slightly thickened. Do not boil rapidly.
  • Remove the saucepan from the heat and stir in the vanilla extract.
  • Let the syrup cool for about 5 minutes, then pour it through a fine-mesh strainer into a heat-safe measuring cup, bowl, or clean jar. Press the solids gently with the back of a spoon, without forcing too much pulp through the strainer.
  • Let the syrup cool completely. Transfer it to an airtight jar or bottle and refrigerate.
  • Shake or stir before using. Add 1 to 2 tablespoons to coffee, espresso drinks, cold brew, chai, hot chocolate, oatmeal, pancakes, waffles, or yogurt.

Notes

  • Use plain pumpkin puree, not sweetened pumpkin pie filling.
  • For a smoother syrup, strain it through a fine-mesh sieve. For a rustic, thicker syrup, skip straining and shake before using.
  • Store in a clean airtight container in the refrigerator and use within 7 days. Recipes with real pumpkin provide storage guidance ranging from about one to two weeks, but a one-week recommendation is the more conservative choice for a homemade pumpkin-containing syrup.
  • Freeze leftover syrup in ice-cube trays for convenient individual portions; freeze for up to 2 months.
  • For a dairy-free pumpkin spice latte, combine the syrup with espresso and steamed oat milk, almond milk, soy milk, or coconut milk.