Learn how to make Pumpkin Spice Syrup at home! It only takes a few minutes and is full of delicious spiced pumpkin flavor. Use in your favorite fall beverages or drizzle on bakes, desserts and pancakes.
Do you want to sweeten your fall beverages in the very best way? Of course you do! And I can't think of a better solution than this seasonally delicious Pumpkin Spice Syrup.
It's just like Starbucks pumpkin spice syrup! Rich, sweet, spiced to perfection, and here for all of your fall drink sweetening and pumpkin pancake drizzling needs!
Ingredients
Here are the ingredients you need to make my naturally dairy-free and gluten-free, homemade Pumpkin Spice Syrup:
And a couple of ingredient notes:
- Pumpkin - You can use canned pumpkin puree or homemade pumpkin puree. Don't use pumpkin pie filling in this recipe.
- Pumpkin Pie Spice - Pumpkin spice flavor is essential in this recipe but if you don't have any or can't find it at the store, replace it with a combination of ground cinnamon, ground ginger, ground nutmeg and ground cloves. Precise details are given in the recipe notes.
- Sugar - I like to use dark brown sugar but you can use coconut sugar or lighter sugar if you prefer. Even granulated sweetener works well.
How To Make Pumpkin Spice Syrup
Making Pumpkin Spice Syrup at home is really easy. Here's how:
- Add everything except the vanilla to a saucepan.
- Bring to a gentle simmer over medium heat. Let it simmer for about 5 minutes.
- Remove from the heat and add the vanilla extract.
- You then have a choice. Use it as it is or strain it. The pumpkin does tend to settle in the bottom a bit and needs mixing/shaking up before using. If you strain the mixture through a fine mesh strainer to remove the thick pumpkin you will end up with a much thinner, more simple syrup kind of texture. I tend to just leave mine as is. It doesn't bother me once its been mixed up in a drink.
Storage
Pour the syrup into a bottle, jar or other airtight container, and store in the refrigerator for up to 10 days. It can also be frozen for up to 3 months but some crystallization may occur once defrosted. This is easily remedied by gently heating it again.
How To Use Pumpkin Spice Syrup
The most obvious way to use Pumpkin Spice Syrup is in a Vegan Pumpkin Spice Latte topped with lot of vegan whipped cream, but you can also add a little of it (or any other vegan coffee syrup) for a little sweetness to your black coffee, regular lattes, tea, shakes, smoothies or fall cocktails. You can even add a little drop to some warm almond milk or cashew milk for a milky drink with a hint of pumpkin spice taste.
It's also great used as a pumpkin spice sauce drizzled over oatmeal, pancakes and waffles, vegan French toast, and vanilla or pumpkin ice cream. Do try it on my vegan pumpkin pancakes. So good!
Recipe FAQs
Yes! Replace the sugar with granulated sweetener. You might need slightly less depending on what brand you're using.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Pumpkin Spice Syrup
Author:Ingredients
- 1 cup (200 grams) brown sugar , or granulated sweetener
- 1¼ cup (300 ml) water
- ⅓ cup (80 grams) pumpkin puree
- 2 teaspoons pumpkin spice , see notes for alternative
- 1 pinch freshly ground black pepper
- ¼ teaspoon sea salt
- ½ teaspoon vanilla
INSTRUCTIONS
- Add the brown sugar, water, pumpkin, pumpkin spice and salt to a small pan. Stir/whisk to combine.
- Bring to a gentle simmer, stirring occasionally for about 5 minutes or until the sugar has completely dissolved and the syrup will coat the back of a spoon.
- Remove from the heat, add the vanilla, stir it in, then pour into a small jar or other heat proof lidded container.If you prefer to have a thinner syrup without the pumpkin puree, simply strain it through a sieve over a bowl, then bottle the syrup. The remaining pumpkin solids can be composted or added to a smoothie or oatmeal.
Darlene LaGrange says
Can date sugar be used in place of the brown sugar?
Melanie McDonald says
Date sugar isn’t something I’ve ever tried either on its own or in this recipe so I don’t know how it would work out. If it has a strong date flavour it will likely overpower the pumpkin and pumpkin spice flavours. If you’re ok with that then give it a try.
Susan says
I made this yesterday and it was excellent. I normally do not like coffee beverages sweet so....I reduced the sugar by 50%. To get the "syrupy" consistency, because I reduced the sugar, I needed to simmer it for 30 minutes. Totally worth it. The pumpkin spice with a hint of sweetness is perfect for the fall. Thank you Melanie
Melanie McDonald says
So pleased you enjoyed it, Susan!