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Pumpkin Spice Syrup

Pumpkin spice syrup made on the stovetop for a warm golden-amber syrup with visible spice depth. Simmered with pumpkin puree and pumpkin pie spice, then strained smooth for easy swirls in coffee and desserts.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Drinks
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin spice syrup base
  • 1 cup granulated sugar
  • 1 cup water
  • 3 tbsp pumpkin puree
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Simmer the syrup
  1. Combine the granulated sugar and water in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves.
  2. Whisk in the pumpkin puree, pumpkin pie spice, cinnamon, ginger, and cloves until the spices are fully incorporated.
  3. Simmer for 5-7 minutes over medium heat, stirring occasionally until slightly thickened and fragrant, with small bubbles around the edges.
Flavor, strain, and cool
  1. Remove from the heat and whisk in the vanilla extract and salt until smooth.
  2. Strain through a fine mesh sieve, pressing to extract all the flavor, leaving a glossy syrup behind.
  3. Cool completely before pouring into a glass jar or bottle, until no warmth remains when you touch the container.
  4. Refrigerate up to 2 weeks and use as a drizzle or coffee syrup for lattes, oatmeal, pancakes, and baked goods.

Notes

Pro tip: straining is what gives this syrup a clean, pourable texture for lattes—don’t skip the pressing step. Store in the refrigerator up to 2 weeks; freeze not recommended for best texture. For a dairy-free and egg-free friendly option, this recipe is naturally compatible; if you need lower sugar, use an approved sugar substitute that measures 1:1 for syrups.