Add this homemade pumpkin spice syrup to coffee, tea, cocktails, and more, to infuse them with cozy fall flavour! Unlike store-bought, this version is made with real pumpkin.
Pumpkin spice syrup is as close as you can get to a hug in a bottle. Those warm, cozy spices, sweet brown sugar—forget the pumpkin spice lattes, you’re going to want to use this pumpkin spice syrup in just about everything! And of course, since you’re making it from scratch, it tastes so much better than the bottled syrup you buy at the grocery store.
Why You’ll Love This Pumpkin Spice Syrup Recipe
- Easy and budget-friendly. Making pumpkin spice syrup at home is a breeze and costs way less than buying it from the store. Plus, you can control the ingredients and tailor it to your taste preferences.
- Real pumpkin flavor. Unlike store-bought versions that rely on artificial flavours, this syrup uses real pumpkin puree for a more authentic, natural taste.
- Versatile. Don’t limit yourself to just adding this syrup to your coffee, pumpkin spice matcha latte, or pumpkin spice golden milk! You can use it anywhere you need a little sweetness, just like maple syrup and date syrup.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin puree – You can use store-bought or homemade pumpkin puree.
- Pumpkin pie spice – I like to make my own pumpkin pie spice blend.
- Brown sugar – For sweetness with notes of caramel.
- Sea salt – Just a bit for balance.
- Water
- Vanilla extract – Use pure vanilla extract for the best flavour.
Tips for Success
- Stir or shake before using. Since this syrup is made with real pumpkin puree and spices, it may separate a bit over time. Give it a good shake or stir before using to redistribute the ingredients.
- Adjust sweetness and spice levels. Feel free to adjust the amounts of brown sugar and pumpkin pie spice to your liking. You can even add in additional spices like allspice or cardamom for some extra warmth.
- Use fresh spices. Spices lose their aroma and flavour over time, and since many of us only use pumpkin spice in the fall, it’s easy to forget that it’s past its prime. If it doesn’t have a strong fragrance when you open the bottle, it’s time for a replacement.
How to Store
- Refrigerator: Store in a jar or other airtight container in the refrigerator for up to 3 weeks.
- Freezer: This syrup can also be frozen for longer storage. Pour into ice cube trays and freeze, then store the cubes in a freezer-safe container or bag for up to 6 months.
Enjoy friends! If you make this pumpkin spice syrup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
