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When I’m craving the flavor of fall, I make this easy Homemade Pumpkin Spice Syrup! It always hits the spot and tastes amazing. The syrup is warm, cozy, and perfect for adding to desserts, or stirring into coffee, tea, and even drizzling over pancakes or waffles.
“A splash of this syrup in your coffee makes a yummy homemade copycat pumpkin spice latte.”
-Becky
This pumpkin syrup also makes a thoughtful homemade gift during the holidays. Pour it into small glass bottles, tie with ribbon, and share it with friends, neighbors, or coworkers. It’s a simple way to spread cozy fall flavors and give something personal from your kitchen.
If need more holiday recipes, be sure to try this Homemade Apple Pie, Sweet Potato Pie, or these delicious Holiday Sliders. Don’t forget to make up a batch of Holiday Sangrias, Pumpkin Spice Coffee, or Pomegranate Martinis to polish off your table!
Table of Contents
Ingredients You Will Need
- water: The base of the syrup.
- brown sugar: Adds caramel depth and warmth.
- pumpkin purée: Canned or homemade both work. (Not pumpkin pie filling.)
- pumpkin pie spice: I use this Homemade Pumpkin Pie Spice Blend.
- vanilla extract: I love using my Homemade Vanilla Extract for this recipe.
A full list of ingredients is included in the recipe card below.
Variations
- Sweeter version: Add ½ cup extra brown sugar for a thicker, sweeter syrup. Can also use honey or maple syrup for a sweetener.
- Mixed sugars: Use half granulated sugar and half brown sugar for a lighter flavor.
- Spice it up: Stir in an extra pinch of cinnamon or nutmeg for extra warmth.
How to Make Homemade Pumpkin Spice Syrup
- In a small saucepan, combine the water and brown sugar. Bring to a simmer over medium heat, letting it lightly boil until the sugar dissolves.
- Whisk in the pumpkin purée and pumpkin pie spice until smooth. Let the mixture simmer gently for 5-7 minutes, stirring often, until slightly thickened.
- Remove from heat and stir in the vanilla extract.
- Strain it through a fine mesh strainer or cheesecloth for a silky finish. Store in airtight container like a mason jar or bottle in the refrigerator for up to 2 weeks. Shake before using.
To use: Add 1–3 tablespoons of pumpkin syrup to hot coffee or espresso, then top with steamed milk or whipped cream for a homemade pumpkin spice latte.
Expert Tips
- Strain for smoothness: Straining keeps the syrup silky for drinks and toppings.
- Be gentle with cheesecloth: If straining with cheesecloth, pour slowly so it doesn’t tear.
- Warm before serving: A 10-second microwave zap prevents clumping in cold drinks.
- Try it beyond coffee: Drizzle over pancakes, waffles, oatmeal, or ice cream.
- Storage tip: Store in a glass jar in the fridge for up to 2 weeks. A squeeze bottle makes pouring easier.
Homemade Pumpkin Syrup FAQs
Yes, you can use homemade purée, but make sure it’s blended very smooth. Canned pumpkin is thicker and creamier, so you may want to strain homemade purée for the same effect.
Homemade pumpkin syrup lasts up to 2 weeks in the refrigerator. Keep it in a sealed jar or container and shake before each use.
Yes, you can leave out the purée and just use pumpkin pie spice, sugar, and water. The purée adds thickness and a richer pumpkin flavor, but it isn’t required.
Pumpkin syrup is delicious in coffee, lattes, and tea, but it’s also amazing over pancakes, French toast, waffles, oatmeal, or even stirred into cocktails like a pumpkin spice martini.
More Holiday Recipes
Desserts
Pecan Pie Recipe
Desserts
Pumpkin Spice Cookies
Halloween Recipes
Mummy Hot Dogs
Desserts
Candied Pecans
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Pumpkin Spice Syrup
Equipment
- Saucepan
- Whisk
- strainer or cheesecloth
Ingredients
- 1 cup water
- 1 cup brown sugar
- 2 tablespoons pumpkin puree, not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, combine the water and brown sugar. Bring to a simmer over medium heat, letting it lightly boil until the sugar dissolves.
- Whisk in the pumpkin purée and pumpkin pie spice until smooth. Let the mixture simmer gently for 5–7 minutes, stirring often, until slightly thickened.
- Remove from heat and stir in the vanilla extract.
- Strain it through a fine mesh strainer or cheesecloth for a silky finish. Store in airtight container like a mason jar or bottle in the refrigerator for up to 2 weeks. Shake before using.
Notes
- Strain for smoothness: Straining keeps the syrup silky for drinks and toppings.
- Be gentle with cheesecloth: If straining with cheesecloth, pour slowly so it doesn’t tear.
- Warm before serving: A 10-second microwave zap prevents clumping in cold drinks.
- Try it beyond coffee: Drizzle over pancakes, waffles, oatmeal, or ice cream.
- Storage tip: Store in a glass jar in the fridge for up to 2 weeks. A squeeze bottle makes pouring easier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This syrup is so good in a cup of coffee, or drizzled on top of ice cream or yogurt. So many ways to use this!