Make this simple Pumpkin Spice Syrup in under 15 minutes for a sweet, warmly spiced flavor boost. Perfect for fall drinks, desserts, latte and more!
There’s something undeniably comforting about the flavors of pumpkin spice—warm, sweet, and full of fall taste.
This pumpkin spice syrup is an easy and delicious way to bring those familiar fall flavors into your kitchen.
It's simple to whip up in just 15 minutes, with ingredients you probably already have in your pantry. The syrup is perfect for adding that cozy, spiced sweetness to anything from lattes to cocktails, and even breakfast dishes like pancakes or oatmeal.
The syrup itself is sticky and thick with the perfect balance of sweetness and spice.
You’ll taste hints of cinnamon, nutmeg, ginger, and cloves, all grounded by a deep vanilla note. It’s sweet without being cloying, and the subtle earthiness of the spices makes it versatile for both sweet and savory uses.
Once you’ve made a batch, you’ll find yourself reaching for it whenever you want to add a little warmth to your food or drinks.
Making it is simple: stir, boil, simmer, and strain. That’s it. No fancy equipment, no tricky techniques. And once you try it, you’ll wonder why you ever bought the store-bought stuff.
I LOVE making homemade simple syrups - it's far cheaper than Torani or Monin. They're super easy and add lots of flavor to so many dishes, from coffee and cocktails to oatmeal and desserts.
In the summer I like to make fruit ones, but my favorite simple syrups for fall are Chai Syrup, Biscoff Syrup, Coffee Syrup, and Ginger Honey Syrup.
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Why You'll Love This Recipe
- Quick and Easy: With a prep and cook time of just 15 minutes, this syrup is one of the fastest ways to get your pumpkin spice fix.
- Versatile: It works in so many dishes—drizzle it over pancakes, stir it into coffee, or add it to cocktails for an autumnal twist.
- Customizable: You can tweak the spices to your liking, or adjust the sweetness level to suit your taste.
- Cost-Effective: Making this at home is much cheaper than buying fancy pumpkin spice syrups from coffee shops or stores from brands like Torani or Monin.
- Gift-Worthy: Pour it into a cute bottle, and you’ve got a perfect homemade gift for the pumpkin spice lover in your life.
Ingredients
- Water: The base of the syrup, water helps dissolve the sugars and create the perfect consistency.
- Granulated White Sugar: This provides the main sweetness and a clean flavor, balancing the spices.
- Brown Sugar: Adds a hint of molasses and deeper sweetness, giving the syrup a slightly richer flavor.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves, this is the key to that signature pumpkin spice flavor. Feel free to adjust the amount to suit your taste.
- Vanilla Extract: This rounds out the syrup with a sweet, warm note that complements the spices beautifully.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Stir the sugars and water together in a pot, bring to the boil, then reduce the heat to a simmer for 5 minutes.
Add the pumpkin pie spice and cook for a further 5 minutes.
Remove from the heat, stir in the vanilla and allow to cool.
Strain in a fine mesh strainer (or mesh bag) over a bowl.
Pour into a jar or bottle and keep in the fridge for up to 4 weeks.
Variations
- Maple Pumpkin Spice Syrup: Swap half the white sugar for pure maple syrup for a rich, deep flavor.
- Spicy Pumpkin Syrup: Add a pinch of cayenne pepper for a kick of heat that contrasts with the sweetness.
- Citrus Twist: Add a few strips of orange or lemon zest while the syrup is simmering for a bright, citrusy note.
- Caramel Pumpkin Spice: Stir in 1-2 tablespoons of caramel sauce for a richer, more decadent syrup.
Serving Suggestions
- Stir a spoonful into your morning coffee or latte.
- Drizzle over pancakes, waffles, or French toast for a fall-flavored breakfast.
- Add it to a bowl of oatmeal or yogurt for a sweet, spiced boost.
- Use it as a base for cocktails like a spiced old-fashioned or a pumpkin spice martini.
- Drizzle over vanilla ice cream for a quick, delicious dessert.
- Brush over warm pastries like cinnamon rolls or scones.
Top tips
- Don’t skip straining the syrup! This will remove any gritty spice particles and give you a smooth syrup.Use a fine mesh strainer, nut milk bag, or cheesecloth if you want the smoothest result.
- The syrup will thicken as it cools.
- For an even richer flavor, let the syrup simmer for a couple more minutes, but be careful not to let it reduce too much.
- If the syrup thickens too much as it cools, simply stir in a tablespoon or two of water and reheat gently.
FAQ
It keeps well in the fridge for up to 4 weeks.
Where and When Did Pumpkin Spice Originate?
Pumpkin spice blends originated from traditional American recipes for pumpkin pie, which commonly featured spices like cinnamon, nutmeg, ginger, and cloves. It became commercially popular when McCormick started selling “Pumpkin Pie Spice” in the 1950s. However, its modern-day fame really took off when Starbucks introduced the Pumpkin Spice Latte in 2003, propelling it into mainstream fall culture.
What Does Pumpkin Spice Flavor Taste Like?
Pumpkin spice is a warm, comforting blend of spices typically including cinnamon, nutmeg, ginger, and cloves. It has a sweet and earthy profile, with the cinnamon providing warmth, nutmeg and ginger adding depth, and cloves contributing a subtle spiciness. While it’s called "pumpkin spice," the flavor often reminds people of spiced desserts rather than actual pumpkin.
More Simple Syrup Recipes
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📖 Recipe
Pumpkin Spice Syrup
Equipment
- Pot
- fine mesh strainer or mesh bag
Ingredients
- 1 cup water
- 1 cup granulated white sugar
- ½ cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
- Stir the sugars and water together in a pot, bring to the boil, then reduce the heat to a simmer for 5 minutes.
- Add the pumpkin pie spice and cook for a further 5 minutes.
- Remove from the heat, stir in the vanilla and allow to cool.
- Strain in a fine mesh strainer (or mesh bag) over a bowl.
- Pour into a jar or bottle and keep in the fridge for up to 4 weeks.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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