Use this DIY Pumpkin Spice Simple Syrup to create your favorite fall drinks including the always popular pumpkin spice latte.
This versatile concoction adds a burst of fall flavor to your favorite beverages and desserts.
Whether you're crafting the perfect pumpkin coffee or elevating your breakfast by drizzling it over your pancakes and crispy waffles, this syrup is your ticket to cozy, spiced goodness.
Keep reading to learn how to make your own pumpkin spice syrup.
If you really love pumpkin spice lattes you will love these mini pumpkin spice latte pancakes or this chocolate chip pumpkin cheesecake.
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Why You Will Love This Recipe
This Pumpkin Spice Simple Syrup boasts a natural blend of ingredients, featuring real pumpkin puree and an array of spices. Unlike store-bought alternatives, this recipe is free from artificial flavorings and high fructose syrup, ensuring a genuine, homemade taste. Here's what makes this syrup special:
- Pure and Simple Ingredients: This recipe uses real pumpkin puree, ginger, cloves, nutmeg, cinnamon, and a touch of vanilla extract for a rich, aromatic profile.
- Versatile Usage: Beyond lattes, this syrup is perfect for drizzling over these sourdough oatmeal pancakes, crispy waffles, French toast, butter pecan scones, biscuits, or even ice cream. Stir it into yogurt, cinnamon spice oatmeal, hot chocolate, or iced tea for an instant autumn upgrade.
What is Pumpkin Spice Simple Syrup?
This delicious homemade pumpkin spice syrup is a simple syrup that is flavored with pumpkin puree ginger, cloves, nutmeg, and cinnamon.
Simple syrup is a liquid sweetener that is easy to stir into beverages because the sugar has already been dissolved in water. Stir it into coffee, tea, or a cocktail to make your favorite fall drinks.
Serving Suggestions
Originally I created this syrup as an easy way to make my own pumpkin spice lattes, but that isn't the only way to enjoy this delicious recipe.
- Whisk it with heavy cream to create your own pumpkin spice whipped cream.
- Stir it into a bowl of yogurt or oatmeal.
- On warm fall days add it to your favorite iced tea or iced coffee.
Typically, 1 to 2 tablespoons per beverage is ideal, but adjust according to your taste preferences.
Ingredients
Sugar: Simple syrups are always made with equal parts sugar and water. Typically white sugar is used but I substituted half the granulated white sugar with brown sugar to add a deeper caramelized sweetness. Either light or dark brown sugar will work so use whichever you already have.
Light Corn Syrup: Corn syrup helps to prevent clumping and ensures a smooth texture.
Pumpkin Puree: Make sure you are using pumpkin puree not pumpkin pie mix. The pumpkin pie mix has additional spices added in. If you only have pumpkin pie mix then I would suggest not adding any additional spices.
Vanilla Extract: Vanilla extract is a great complement to the pumpkin and spices.
Spices: Ground cinnamon, ground ginger, ground nutmeg, and ground cloves are all mixed together to create the familiar pumpkin spice flavor. The individual spices could also be replaced by two teaspoons of pumpkin pie spice
Kosher Salt: Just a small pinch of salt helps to enhance all the other flavors.
Directions
In a small saucepan, combine the water, granulated sugar, brown sugar, and light corn syrup.
Over medium heat, bring the mixture to a simmer and cook until the sugar has completely dissolved. You will know the sugar has completely dissolved when the cloudiness disappears and the syrup is clear.
Whisk in the pumpkin puree, ground cinnamon, nutmeg, ginger, cloves, and salt.
Simmer over medium heat for 10 to 15 minutes until thickened to a syrup consistency. Remove from the heat and stir in vanilla extract.
Allow the mixture to cool before pouring it into an airtight container. I usually pour it into a glass canning jar or plastic squeeze bottle.
Storage
Allow the syrup to come to room temperature before storing it in the refrigerator.
Refrigerate in an air-tight container like one of these wide-mouth quart mason jars for up to two weeks.
If you often use mason jars for non-canning storage I love these reusable lids.
To Freeze: Pour the syrup into ice cube trays and place in the freezer until frozen solid.
Once the ice cubes freeze, transfer them to a freezer-safe bag and label them with the date and contents.
Tips
- Adjust the sweetness of the syrup to your tastes by adding or reducing the amount of sugar. Be sure to always use a minimum of one part water to two parts sugar to maintain the proper consistency.
- Make sure you are using pumpkin puree, not pumpkin pie mix. The pumpkin pie mix has additional spices added in. If you only have pumpkin pie mix then I would suggest not adding any additional spices.
- Replace the spices with two teaspoons of pumpkin pie spice blend.
- Use a small funnel to make pouring the syrup into the storage container easier.
Frequently Asked Questions
Yes of course. Pumpkin pie spice is a blend of ground cinnamon, ground nutmeg, ground ginger, ground allspice, and ground cloves. Substitute two teaspoons of pumpkin pie spice for the spices listed in the recipe.
Yes if you prefer a smoother clearer syrup, strain the syrup through a fine mesh sieve before pouring it into your storage container.
Yes, it does! Most pumpkin syrups contain no actual pumpkin, just a combination of spices. I want to rectify this misnomer by including actual pumpkin puree in my pumpkin syrup.
More Pumpkin Recipes
Dive deeper into the world of pumpkin delights with this collection of pumpkin recipes. From hearty soups to decadent desserts, there's a pumpkin-infused dish for every palate.
Thanks for Reading!
If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.
📖 Recipe
Homemade Pumpkin Spice Simple Syrup Recipe
Equipment
- small saucepan
Ingredients
- 1 cup water
- ½ cup brown sugar
- ½ cup granulated white sugar
- 1 tablespoon light corn syrup
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ⅛ teaspoon kosher salt
- 2 teaspoons vanilla extract
Instructions
- n a small saucepan, combine the 1 cup water, ½ cup brown sugar, ½ cup granulated white sugar, and 1 tablespoon light corn syrup.
- Over medium heat, bring the mixture to a simmer and cook until the sugar has completely dissolved. You will know the sugar has completely dissolved when the cloudiness disappears and the syrup is clear.
- Whisk in the ½ cup pumpkin puree, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ⅛ teaspoon kosher salt.
- Simmer over medium heat for 10 to 15 minutes until thickened to a syrup consistency.
- Remove from the heat and stir in the2 teaspoons vanilla extract.
- Allow the mixture to cool before pouring it into an airtight container. I usually pour it into a glass canning jar or plastic squeeze bottle.
- Store in the refrigerator for up to two weeks.
Notes
- Adjust the sweetness of the syrup to your tastes by adding or reducing the amount of sugar. Be sure to always use a minimum of one part water to two parts sugar to maintain the proper consistency.
- Make sure you are using pumpkin puree, not pumpkin pie mix. The pumpkin pie mix has additional spices added in. If you only have pumpkin pie mix then I would suggest not adding any additional spices.
- Replace the spices with two teaspoons of pumpkin pie spice blend.
- Use a small funnel to make pouring the syrup into the storage container easier.
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