Pumpkin Spice Syrup
Pumpkin Spice Syrup is just the thing you need for Fall! Use it in lattes, bake with it, or drizzle it over your morning waffles. Unlike some others, this recipe for Pumpkin spice syrup uses plenty of fragrant spices and real pumpkin.
WHY THIS PUMPKIN SPICE SYRUP RECIPE IS SO GOOD
- It’s extremely easy to make! Add all of the ingredients to a saucepan and simmer until you’ve reached pumpkin spice perfection.
- This pumpkin syrup uses common ingredients like ground cinnamon, nutmeg, and cloves that you already have in the cupboard.
- I put this stuff on everything! You’ll have fun coming up with new and delicious ways to use this syrup. Aside from making your own pumpkin spice lattes, you can also drizzle this over ice cream, stir it into pumpkin spice oatmeal, make cocktails with it, or mix it into a protein shake.
- Customize this recipe to your tastes. Leave out the ginger, or add a bit more cinnamon. You can even replace the sugar with a low-carb sweetener if you like and make a sugar-free pumpkin syrup.
- Real pumpkin puree makes this pumpkin spice syrup better than the pumpkin-flavored syrups you might find in the stores. We’re using natural ingredients and nothing artificial.
- This easy recipe is vegan, gluten-free, and dairy free.
TIPS AND TRICKS FOR MAKING PUMPKIN SPICE SYRUP
- If you don’t have all of the spices listed in the recipe, don’t worry about it it. You can simply use the ones you have, or you can use pumpkin pie spice instead.
- If you have cinnamon sticks but no ground cinnamon, just toss two sticks into the pan. They will infuse the syrup with all of that warm goodness as it cooks.
- Don’t add the vanilla extract until the very end. It will give you the most flavor if you don’t cook it with the other ingredients.
- You’ll know that your syrup is ready when it coats the back of your spoon. Make sure you cook it all the way to that point.
- To make the best pumpkin spice latte, just stir in 2 or 3 tablespoons of this syrup to the espresso before you add the milk.
- Or, just mix this syrup in with your regular morning coffee. I like to use a hand-held frother to get it really well mixed.
- Replace the water in this recipe with milk or your favorite dairy-free milk. The syrup will caramelize even more and get thick and creamy.
- Store your syrup in an airtight container in the fridge for up to a week. I like to use a glass jar. You can also freeze this syrup in single portions using an ice cube tray and keep it in the freezer for 2-3 months.
MORE PUMPKIN RECIPES
- Pumpkin Muffins
- (Better than Starbucks) Pumpkin Bread
- Pumpkin Pasta
- Pumpkin Cream Cheese Dip
- Pumpkin Curry
If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Pumpkin Spice Syrup
Pumpkin Spice Syrup is just the thing you need for Fall! Use it in lattes, bake with it, or drizzle it over your morning waffles. Unlike some others, this recipe for Pumpkin spice syrup uses plenty of fragrant spices and real pumpkin.
Ingredients
- 1 cup granulated sugar
- 1 cup water
- ⅓ cup pure pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
- Add the granulated sugar, water, pumpkin puree, ground cinnamon, ground ginger, nutmeg, allspice, and cloves to a saucepan. Stir to combine.
- Heat over medium heat and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes, until the mixture becomes thick and syrupy. The pumpkin syrup should be thick enough to coat the back of your spoon or spatula.
- Remove from the heat and add the vanilla extract.
- Let the syrup cool completely and store in an airtight container in the refrigerator.
Notes
- This recipe makes approximately 1 ½ cups of syrup.
- Don't have all the spices? Use 2 teaspoons of pumpkin pie spice instead of the individual spices listed here.
- Store your syrup in an airtight container in the fridge for up to a week. You can also freeze this syrup using an ice cube tray and keep it in the freezer for 2-3 months.
