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5 from 6 votes

Pumpkin Spice Syrup

This simple, homemade pumpkin spice syrup recipe can be used to flavor lattes, pumpkin pancakes and a variety of other dishes and desserts. Vegan and gluten-free. Find the recipe here!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Condiments, Sweets
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 85kcal
Author: Kristen Wood


  • Coconut Sugar
  • Pumpkin Puree
  • Vanilla Extract


  • 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


  • 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, 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!


Please refer to the full post above for an in-depth exploration of pumpkin spice syrup!
You might also like our October Produce Guide.


Serving: 2tablespoons | Calories: 85kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 30mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1907IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg