Pumpkin Syrup is a game-changing ingredient. I love pumpkin spice, and this syrup recipe allows me to incorporate those spiced flavors into beverages, on pancakes, or however I want. If you are a pumpkin lover like I am, I promise you won't be disappointed with this pumpkin spice syrup, as it will completely replace your seasonal Starbucks fix!
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I have some of this DIY pumpkin spice syrup in my fridge all the time now. It goes great in my morning coffee or drizzled over delicious ice cream in the summer. It has a fantastic shelf life, so I make plenty to last me at least a week at a time. It will give you that fall feeling all year long.
If you're a pumpkin lover, you should try my pumpkin banana bread or this pumpkin cake. When you make my pumpkin spice creamer you'll see that you never have to go to Starbucks again, it's just that good.
Why You'll Love This Recipe
- It's ready in 15 minutes: It takes only 15 minutes to prepare this homemade pumpkin spice syrup. Then, it's ready to use immediately!
- It's versatile: You can use this homemade pumpkin syrup for coffee, lattes, iced drinks, ice cream, and more!
- It has a great shelf life: A batch of this syrup will stay fresh in your refrigerator for up to 2 weeks, giving you plenty of time to enjoy it.
Ingredients
These are the essential ingredients needed for this pumpkin spice syrup recipe. Canned pumpkin and sugar are the base of your syrup and easily the most crucial!
- Pumpkin: Make sure that you grab pure pumpkin purée and not pumpkin pie filling. You will be adding your own spices and sweeteners to the syrup.
- Sugar: I use a combination of light brown sugar and granulated sugar for the perfect flavor and texture.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add maple: Replace a little of the brown sugar with maple syrup, or use maple extract instead of vanilla to add depth to the syrup.
- Make it creamy: Add ½ cup of sweetened condensed milk to make an extra creamy version.
- Use cinnamon: If you like, skip the pumpkin pie spice and use just cinnamon for a less spiced result.
How to Make Pumpkin Syrup
Here are the instructions needed to quickly prepare your homemade pumpkin spice coffee syrup. It's so easy, too!
Step 1: Combine the ingredients. Add all the ingredients needed, minus the vanilla and pumpkin pie spice, to a medium saucepan over medium heat.
Step 2: Simmer the syrup. Whisk the ingredients and let them simmer and thicken for 8-10 minutes. Take it off the heat and add the remaining components. Enjoy or store in a jar. If using it in a drink, consider a dollop of pumpkin cold foam as well.
Recipe Tips
- Storage directions: Store the syrup in a tightly sealed jar in the refrigerator for up to 2 weeks.
- Don't boil it: Watch the heat! If it gets too high, it could burn or crystallize the sugar, and you'll have to start over.
- Cool completely before storing it: Allow the pumpkin syrup to cool completely before you seal the jar and put it in the refrigerator to preserve the consistency.
- Add more water if needed: If the syrup is too thick, add an extra splash of water and more if needed until it reaches the right thickness.
If recipes like this speak to you, check out my butter pecan syrup and this strawberry simple syrup. Quite versatile and totally delicious...check them out!
Serving Suggestions
- Add a swirl of pumpkin spice latte syrup to your pumpkin chai latte or your Pumpkin Spice Latte recipe to enhance the pumpkin flavor.
- Treat this like a pumpkin coffee syrup and add it to your coffee milkshake. Blend it in or drizzle it on top.
- Use it for breakfast with some German apple pancakes or dessert on a scoop of gingerbread ice cream.
Recipe FAQs
Separation is normal! Give the syrup a good shake before you use it.
You can, but I find that it's too heavy. The combination of brown and white sugar gives the best flavor.
This happens when it doesn't reduce long enough. Allow it to simmer for a couple of extra minutes to thicken it up.
I don't recommend it. Freezing and thawing the pumpkin syrup changes the texture and consistency too much.
More Delicious Syrup Recipes
Do you like syrup recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pumpkin Syrup
Ingredients
- ½ cup pumpkin puree
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- In a medium saucepan, whisk together the pumpkin purée, brown sugar, granulated sugar, and water over medium heat.
- Bring the mixture to a gentle simmer, stirring frequently, until the sugars are fully dissolved, and the syrup begins to thicken slightly, about 8-10 minutes.
- Remove from heat and stir in the vanilla extract and pumpkin pie spice.
- Allow the syrup to cool slightly, then pour into a glass jar or bottle.
- Refrigerate for up to 2 weeks and shake well before using.
Notes
- Store your pumpkin pie syrup in a sealed glass jar in the fridge for up to 2 weeks.
- I don't recommend keeping it in the freezer. It will not have the same consistency when it thaws.
- Keep the heat at medium and avoid boiling the syrup. If the sugar crystallizes, you'll have to start over.
Anonymous says
Yummy! made a pear and cheese tortilla rollup and dribbled it on before baking
Karin and Ken says
Sounds interesting! Might just try that myself! I can’t get enough of this syrup myself! All the best. Karin
Dillon says
This is delicious syrup i love everything pumpkin and i tried it on pancakes and on top of whipped cream in my coffee like you said and it was amazing. way better than regular syrup. I will definitely be making this all year round. I still can’t believe how Easy it is to make too thanks KD!
Karin and Ken says
You’re most welcome. Boy oh boy is this syrup wonderful. I too love it in coffee and pancakes. Glad you agree. All the best. Karin