Use this Homemade Pumpkin Spice Simple Syrup Recipe to create your favorite fall drinks including the always popular pumpkin spice latte.
Use it as a delicious topping for desserts, pancakes, waffles, or french toast.
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.
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Why You Will Love This Recipe
- This pumpkin spice syrup recipe is filled with natural simple ingredients including real pumpkin puree for a pop of pumpkin flavor and lots of spices. No artificial flavorings or high fructose syrup here.
- With this homemade simple syrup in your refrigerator, you can make your own pumpkin spice lattes whenever you want.
- This simple recipe makes making your own PSL is so much cheaper than buying them from your local coffee shop.
- If you are not a coffee drinker, try stirring this pumpkin spice sauce into some hot chocolate or hot or iced tea.
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. 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.
- Drizzle it on top of pancakes, waffles, french toast, biscuits, and ice cream.
- Whisk it together 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.
This lemon curd also makes a great topping for many breakfast carbs.
Ingredients
Sugar: Simple syrups are always made with equal parts sugar and water. In this recipe, 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 is made of dextrose which will help prevent the dextrose in the sugar from clumping when it is stored in the refrigerator.
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
Add the water, sugar, and light corn syrup to a small saucepan. Over medium heat, bring the mixture to a simmer and cook until the sugar is completely dissolved into the water. You will know the sugar has completely dissolved when the cloudiness disappears and the syrup is clear.
You have now created a simple syrup. Simple syrups are a great way to flavor and sweeten beverages because the sugar is already dissolved in the water you don't have to worry about grainy sugar settling at the bottom of your beverage.
Remove the saucepan from the heat and whisk in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt. Simmer over medium heat for 10 to 15 minutes until thickened to a syrup consistency. Sir 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.
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.
- For most beverages, I like to stir in one to two tablespoons of syrup.
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 strainer before pouring it into your storage container.
Yes, it does! A majority of "pumpkin" syrups contain no actual pumpkin, just a combination of spices. I want to rectify this misnomer by including actual pumpkin in my pumpkin syrup.
For most beverages, I like to stir in one to two tablespoons of this homemade syrup. You can always add a little more if you want a stronger pumpkin spice flavor.
More Pumpkin Recipes
📖 Recipe
Homemade Pumpkin Spice Simple Syrup Recipe
Use this Homemade Pumpkin Spice Simple Syrup Recipe to create your favorite fall drinks including the always popular pumpkin spice latte.
Ingredients
- 1 cup (227g) water
- ½ cup (106g) brown sugar
- ½ cup (99g) white granulated sugar
- 1 tablespoon (20g) light corn syrup
- ½ cup (114g) 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
- Add the water, sugar, and light corn syrup to a small saucepan. Over medium heat, bring the mixture to a simmer and cook until the sugar is completely dissolved into the water. You will know the sugar has completely dissolved when the cloudiness disappears and the syrup is clear.
- Remove the saucepan from the heat and whisk in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt. Simmer over medium heat for 10 to 15 minutes until thickened to a syrup consistency. Sir 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. 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.
- For most beverages, I like to stir in one to two tablespoons of syrup.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 67Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 0g
This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.
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