Pumpkin Spice Syrup
Pumpkin spice syrup turns everyday coffee, tea, and baking into cozy fall treats in seconds.
It is easy to make at home, budget friendly, and this version uses real pumpkin for a rich, pie-like profile.
Should Pumpkin Spice Syrup Have Actual Pumpkin In It or Not?
Both styles work. A spice-only syrup stays crystal clear and keeps a bit longer. A puree-based syrup brings a touch of body and a deeper pie character. Your ingredient list points to the puree version, which is great for lattes, cold brew, pancakes, and whipped cream.
Your puree-based formula
- 1 cup water
- 2 cups brown sugar
- 1 tablespoon pumpkin pie spice
- ½ cup pumpkin puree
This is a 2 to 1 sugar syrup, so it will pour like a coffeehouse syrup and sweeten efficiently. Brown sugar adds gentle molasses notes that play well with warm spices. Since puree is included, plan to strain and refrigerate.
How Pumpkin Spice Syrup Likely Began
Most early home versions were just spice mix whisked into simple syrup. As canned pumpkin became a pantry staple, many cooks evolved the idea by stirring in puree for a more dessert-like result, then straining for a smooth finish. Coffee fans have even compared commercial pumpkin latte syrups to reverse engineer the balance of sugar, warm spices, vanilla, and a pinch of salt. Your brown sugar and puree path mirrors that modern, pie-inspired approach.
How To Make It With Your Ingredients
Keep it simple and consistent.
- Dissolve
Add 1 cup water and 2 cups brown sugar to a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves and the syrup just begins to steam. - Spice and pumpkin
Whisk in 1 tablespoon pumpkin pie spice and ½ cup pumpkin puree until smooth. Let it gently simmer for 2 to 3 minutes. Do not boil hard. A low simmer helps the spices bloom. - Strain for silky drinks
While warm, pour through a fine mesh strainer lined with a coffee filter or cheesecloth. This removes pulp so the syrup blends cleanly, even in iced drinks. - Finish and bottle
Optional but recommended: stir in ½ teaspoon vanilla extract and a tiny pinch of salt to round the sweetness. Cool, then funnel into a clean bottle.
Use it
Start with 1 to 2 tablespoons in an 8 to 12 ounce drink. Shake the bottle before each pour since a little settling is natural.
Storage Instructions
Because this recipe contains pumpkin puree, treat it like a fresh product.
- Refrigerator
Store in a clean, airtight bottle for 7 to 10 days. If you notice separation, give it a shake. Discard if you see cloudiness, fizzing, or off smells. - Freezer
Freeze in silicone ice cube trays. Pop the cubes into a freezer bag and keep up to 2 months. Drop a cube into hot coffee or thaw a few for baking. - Sanitation tips
Wash bottles with hot soapy water, rinse well, then pour in boiling water and let air dry before filling. Always use a clean funnel and cap. - Crystals or thickening
If the syrup thickens in the fridge, warm the bottle briefly in a bowl of hot water and swirl. If sugar crystals form, the same trick dissolves them.
Serving ideas
Stir into lattes, cold brew, chai, hot cocoa, and milkshakes. Drizzle on pancakes, French toast, and oatmeal. Whip a spoonful into heavy cream for a quick dessert topping. Once you dial in your perfect spoonful, you will have a house syrup that brings autumn to every cup.
- 1 cup water
- 2 cups brown sugar
- 1 tbsp pumpkin spice
- ½ cup pumpkin puree
- In a medium pot over medium high heat, add the water and brown sugar. Stir to combine. Mix in the pumpkin spice.
- Bring to a boil and lower heat to a simmer, continuously stirring. Simmer for 5 – 10 minutes until slightly thickened.
- Next, mix in the pumpkin puree and remove from the heat. Cool until safe enough to pour into a glass jar with a lid.
- Cool in the refrigerator until ready to use.
