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glass jar with brown liquid, metal spoon dipping into the liquid and some pouring off spoon. Top right corner has puree pumpkin in a white bowl. Gray napkin to left side.

Pumpkin Spice Syrup

Cindy
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.
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Cuisine American
Servings 12 - 2 tablespoon servings
Calories 69 kcal

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.
    white pot with white liquid and orange stuff
  • 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.
    white pot with brown liquid and white spoon
  • Remove from the heat and add the vanilla extract.
    white pot with brown liquid and hand pouring spices into liquid
  • Let the syrup cool completely and store in an airtight container in the refrigerator.
    white pot with brown liquid

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. 
Keyword Pumpkin spice syrup