Homemade pumpkin spice syrup is made with real pumpkin puree and warm spices like cinnamon, nutmeg, ginger, and cloves, simmered into a rich, pourable syrup in about 20 minutes. It tastes just like the syrup Starbucks uses in their Pumpkin Spice Latte, but this version is vegan, gluten free, and skips the condensed milk!
Why I Keep a Jar of This in My Fridge All Fall
I’m not the only one who gets a little too excited the second autumn flavors show up everywhere. Pumpkin spice is genuinely hard not to love, and I make a batch of this syrup every single fall so I always have some ready to go. Most mornings during pumpkin spice season, I stir a splash into my coffee for an instant pumpkin spice latte, no coffee shop run required. One batch keeps in the fridge for about 10 days, so it’s a make-it-once, use-it-all-week kind of thing.
What Pumpkin Spice Syrup Does Starbucks Use?
Starbucks pumpkin spice syrup uses fresh pumpkin puree, condensed milk, and, of course, a lot of sugar.
If you’re a fan of pumpkin spice latte, you’ll probably know that you can buy pumpkin spice syrup from Starbucks. But, you’ll also know that when you use it, the coffee you make doesn’t taste anything like the one from Starbucks! That’s because the syrup you can buy isn’t quite the same as the one that Starbucks baristas use in-store.
This pumpkin spice syrup uses fresh pumpkin, but there’s no condensed milk, so it’s vegan! There’s also a lot less sugar, so you can keep your pumpkin spice latte as healthy as possible. It’s copycat in taste, however!
Ingredient Notes
Pumpkin Puree: If you really need to, you can use canned pumpkin puree. However, freshly made pumpkin puree really adds a little something special! You can make your pumpkin puree either on the stovetop or even with a microwave.
To make your own puree on the stovetop, peel and deseed your pumpkin, and then chop it into small pieces. Steam the pieces using a steamer if you have one or a mesh strainer over a pan of boiling water if you don’t, for ten minutes. Check to see how soft the pieces are with a fork, and give them another five minutes if they aren’t entirely done. Don’t cook them for too long; otherwise, you will lose the flavor.
To make your puree using the microwave, cut the pumpkin in half (no need to peel) and pop it in the microwave for twenty minutes. You’ll be able to scoop the flesh straight out once it’s soft enough.
Once the pumpkin flesh is soft, mash it using a fork or potato masher, and then leave to cool. Alternatively, you can let the pumpkin cool, then pop it into a blender or food processor and give it a whiz until pureed.
Pumpkin Spices: A mixture of cinnamon, nutmeg, ginger, and cloves which give that perfect pumpkin pie spice flavor!
Granulated Sugar: The crystals in granulated sugar are much finer than in other types of sugar and won’t clump together, making it perfect for pumpkin spice syrup.
Vanilla Extract: Vanilla extract is essential because it enhances the other flavors and makes them pop!
Cinnamon: Use ground cinnamon to add a spicy sweetness.
Nutmeg: Ground nutmeg adds a nutty, earthy flavor.
Ginger: Ginger is the fresh, fiery zing that’s characteristic of pumpkin spice. Again, use ground ginger – it will combine more easily.
Cloves: Sweet and aromatic, cloves are the final note in your pumpkin spice syrup symphony.
How to Make Pumpkin Spice Syrup
Pumpkin spice syrup is wonderfully simple to make! Begin by combining all of your ingredients in a pot over medium-high heat. Bring them to a boil, and then reduce the heat to medium and simmer gently for ten minutes, ensuring that you stir frequently.
When the mixture has cooked, (carefully!) give it a quick taste to ensure it is how you like it, and then strain through a mesh strainer. Next, use a funnel to pour it into a jar or bottle, and then transfer it to the refrigerator.
How to Use Pumpkin Spice Syrup
Pumpkin Spice Latte: Add an autumnal twist to your morning coffee by swirling some pumpkin spice syrup into a pumpkin spice latte. Winning combination!
Pancakes: Try drizzling pumpkin spice syrup over a stack of gluten-free pancakes and topping with crushed pecans and maybe even some whipped coconut cream.
Oatmeal: Oatmeal is an excellent breakfast because it’s so quick to make and so filling! Stir in a spoonful of pumpkin spice deliciousness if you want to make it a little more exciting.
Baked Apples: Drizzle it over a batch of air fryer baked apples for an easy fall dessert that takes the flavor even further.
Cocktails: Pumpkin spice is a great flavor for any fall cocktail. Try adding it to a White Russian!
Ice Cream: This spiced syrup is the perfect addition to a sundae or even a simple bowl of vanilla ice cream.
Hot Chocolate: Make yourself a mug of hot chocolate, top it with your favorite whipped cream, and add an artistic scribble of pumpkin spice syrup.
French Toast: Need I say more?!
How Long Does Pumpkin Spice Syrup Last?
This pumpkin spice syrup is made with real pumpkin, so you’ll need to store it in the refrigerator to ensure that it stays fresh.
In an airtight container, it will keep in the fridge for up to ten days.
More Pumpkin Recipes You Might Enjoy
Pumpkin Spice Syrup
Ingredients
- 1 ¼ cup water
- 1 cup granulated sugar we love to use coconut sugar
- ½ cup pumpkin puree homemade or canned – see ingredient notes in post
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- ¼ ground cloves
Method
- In a saucepan over medium-high heat, combine the water, sugar, pumpkin, vanilla, cinnamon, nutmeg, ginger and cloves. Bring to a boil, then reduce the heat to medium and simmer gently for 10 minutes, ensuring you whisk the mixture frequently.
- Turn off the heat, then carefully pour the mixture through a fine mesh strainer held over a mixing bowl, reserving the syrup and discarding the solids.
- Using a funnel, pour the mixture into a jar or bottle to store in the fridge. It will keep in the refrigerator for up to 10 days.
- Enjoy!
Notes
- Whisk often while it simmers so the spices and pumpkin don’t stick to the bottom of the pan.
- Don’t skip straining through a fine mesh strainer. It’s what keeps the syrup smooth instead of gritty.
- Granulated sugar can be swapped for coconut sugar if that’s what you have on hand.
- Store in an airtight jar or bottle in the fridge for up to 10 days.
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
How long do you simmer for?
Oh my gosh! So sorry. Thank you for letting me know this information was missing. You want to simmer for 10 minutes. 🙂
Do you think this would work with a sugar substitute. i.e., Splenda or another type, like stevia? Diabetic friend would really appreciate it. Thanks.
Hi, Corinne! Yes, most definitely. You can use either a granulated or liquid sugar substitute using the same ratio. I hope this helps! 🙂
I love drizzling this on yogurt actually! Adds such a fall vibe.
I’m so happy to hear it! Thank you for sharing!
Where to find coconut sugar OR can cane /beet sugar be used instead?
Hi, Lorraine! Coconut sugar can be found in most conventional grocery stores these days in the sugar aisle, as well as natural health food stores, and online on Amazon and the like. But any granulated sugar will work well. Regular white cane sugar, brown sugar or beet sugar can all be used. I hope this helps and I hope you enjoy the recipe! 🙂
Wonderful recipe! I received the recipe this morning. Just had to try it. Yummy! I did not strain mine as I like a bit of rustic, Had to make 3 batches, 2 bottles as gifts and a bottle for myself. Thank you for a keeper recipe.
I’m so very happy to hear it! Thank you so much for taking the time to share here. 🙂
Cannot wait to try this as latte, in snickerdoodles, in pancakes. Thanks!
So happy to hear it! I hope you enjoy. 🙂
Just made this and gave a taste test before bottling. It’s a warm fall hug. ❤️ can’t wait to use it in… everything. So simple too!
I’m so happy to hear this! Thank you for sharing. 🙂
Loooove this syrup! I want to put it on everything. So far I’ve had it on ice cream and pancakes. Yum!
So happy to hear that! Thank you for sharing! 🙂
I can’t wait to use this in my morning coffee!
This pumpkin syrup is a real game changer! So far, I’ve used it on oatmeal and in my chai lattes. It’s SO good. I’m hiding it to keep it all to myself. lol
Hahaha…so happy to hear you enjoy it! Thank you for sharing!
This is really easy to follow, loved this pumpkin spice syrup recipe! It’s really tasty and very flavorful! Will surely have this again! Highly recommended
I am so happy to find a homemade pumpkin spice.syrup recipe. I love that I can control sweetness so it is not overly sweet like many bottles are.
This syrup is absolutely delicious and so much better than store bought!
Love this because there’s actually PUMPKIN in it! A million times better than the pure sugar flavored ones in a coffee shop or store.
I am holding you personally responsible for my new addiction to this Pumpkin Spice Syrup! It’s just too good! Thank you for all the suggested uses too, although someone needs to stop me at some point….
Yum! I’ll put pumpkin spice syrup on anything! Can’t wait to add this to my coffee and ice cream!
Thanks so much!!
Hello, there is no water listed in the ingredients. Not sure how much to add.
Oh my goodness, I am so sorry! Thank you for catching that! It is 1 1/4 cup. Will update now. 🙂