Homemade Pumpkin Spice Syrup
Craving that cozy pumpkin spice latte feeling without the coffee-shop price tag (or the gritty pumpkin sludge)? This smooth pumpkin spice syrup is your answer! It’s easy to make, keeps in the fridge for a week, and blends perfectly into coffee or espresso for the silkiest PSL at home.
This recipe uses just half a can of pumpkin, so it’s the perfect starting point if you’re tired of recipes that leave you with leftovers. You can use the other half of the can to make Cinnamon-Sugar Pumpkin Cookie Sticks for a full fall treat (or double this batch to use the whole can just on syrup).
Official household verdict: “Better than Starbucks” ☕
Pumpkin Spice Syrup
Ingredients
- 3/4 cup pumpkin puree
- 1 cup white or brown sugar
- 1 cup water
- 1 tbsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger, clove)
- 1 tsp vanilla extract (optional, add after cooking)
Instructions
Prepare the Pumpkin Spice Syrup
- Combine Ingredients: In a small saucepan, whisk together water, sugar, pumpkin purée, and spices until smooth.
- Simmer Gently: Place over medium-low heat and bring to a gentle simmer, stirring frequently, until the sugar dissolves and the mixture slightly thickens (about 5–7 minutes).
- Strain for Smoothness: Pour the mixture through a fine mesh strainer or cheesecloth into a heatproof jar to remove solids and create a silky, barista-style syrup.
- Finish & Store: Stir in vanilla if using. Let cool slightly, then transfer to a jar or bottle. Refrigerate for up to a week. Shake before using.
Make a Latte
- Brew Strong Coffee or Espresso:* If you have an espresso machine, pull 1–2 shots of espresso.* If not, brew extra-strong coffee (about 1.5–2x your usual coffee-to-water ratio). French press or moka pot works beautifully, but a drip machine on the “strong” setting is fine too.
- Warm or Froth Your Milk:* Steam if you have a steamer.* Or warm gently on the stovetop or in the microwave, then froth with a handheld frother, French press plunger, or even just shake in a jar with a lid.
- Combine: Stir 2–3 tablespoons of pumpkin spice syrup into the hot coffee/espresso.
- Top Off: Add the warmed milk, spoon foam on top if you made it, and finish with whipped cream or a dusting of cinnamon if you like.
Notes
- Gentle Heat is Key: Do not boil hard! Keep the mixture at a gentle simmer so it stays smooth and pourable.
- Fixing Thick Syrup: If it gets too thick after cooling, whisk in a splash of hot water to loosen.
- Storage: Store in a jar or airtight container in the fridge for up to 1 week. Stir or shake before each use, as some natural separation is normal.
- White vs. Brown Sugar: Use white sugar for a lighter, classic pumpkin spice latte flavor or brown sugar for a deeper, caramel-like taste.
- Beyond Lattes: Try drizzling over pancakes, waffles, oatmeal, or vanilla ice cream for an instant fall upgrade.
☕ Make It Iced
This pumpkin spice syrup is also delicious in a cold drink! For an iced PSL, stir 2-3 tablespoons of syrup into a glass of strong cold brew or iced coffee, add milk or half-and-half, and finish with ice. It’s a smooth, sweet, and cozy fall treat that’s perfect for sunny autumn afternoons. Pair with your cinnamon-sugar dippers for the ultimate café-at-home experience.
Your turn! ☕🍂
If you try this pumpkin spice syrup, let me know how you use it. It be used in PSLs, chai lattes, on pancakes, maybe even as an ice cream topping? Share your latte photos and syrup uses in the comments!
Want to make this a true café-at-home moment? Pair it with my cinnamon-sugar Cinnamon-Sugar Pumpkin Cookie Sticks for dunking bliss. 🍁
