Pumpkin spice syrup

Whether you want to make your own PSL or add some seasonal flavor to cocktails, this homemade pumpkin spice syrup is easy to make and packed with warm spice flavor (and all natural with real pumpkin too!).

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I'll be completely honest, I'm not normally one to get all exciting about pumpkin spiced lattes when they appear each year. In fact, I rarely, if ever buy one. I find most of them way to sweet and artificial-tasting to me.

However I do like chai flavors and like the idea of the warm spices in coffee. So the obvious next step was to make my own spiced syrup so I can control how much I put myself.

Plus added bonus, it's fun to play around with in cocktails as well!

What's in pumpkin spice syrup?

Commercial versions will no doubt vary, but this homemade syrup is really just a simple syrup with warm spices in it.

For most simple syrups, you simply dissolve regular sugar into water, but to get that more seasonal molasses-like flavor, this syrup uses a mix of white and brown sugar. It makes the syrup a darker color, a little stronger in flavor, though just as sweet.

I have tried this both simmering a little longer to thicken, and making in much the same way as 'regular' simple syrups and other than thickness (and so amount of sweetness per spoonful), I don't think it makes a huge difference.

So if you end up cooking it a little longer, it's no big deal. You will just want to use a little less when you come to use it.

Steps to make this spiced syrup

This syrup really could hardly be easier to make:

• Warm water, sugars and spices over a medium heat to dissolve the sugar and bring the mixture to a gentle simmer.
• Leave the mixture to cool, then strain into a bottle or jar.

Why do you strain the syrup?

You may wonder why you strain this, when all of the spices are ground. Especially when it means you remove most of the pumpkin solids and some spice.

The reason is the pumpkin is more likely to make the mixture go bad quicker. They will also tend to fall to the bottom of the syrup as they are heavier. However, I think you still get some of the pumpkin flavor coming through, even from the time it is in there. Or maybe it's just my imagination/hope!

You also remove a little spice, but it's really just the bits that are a little grainier, so it's better for the end mouthfeel. You still have plenty spice flavor left in the syrup.

How to use homemade pumpkin spice syrup

The most obvious use for this is, of course, added to coffee but you can use it a lot more broadly. For example, it's a great way to add some extra seasonal flavor to cocktails. I loved it in my pumpkin spice whiskey sour and pumpkin spice old fashioned, and plan to try it in more. It would be great in my apple whiskey sour, too.

My kids loved the flavor when I let them try a bit of a decaf latte with this in - funny enough I reserved the cocktails for me.

You could also use this syrup drizzled over pancakes, waffles or bread pudding. It's pretty versatile, once you start thinking about it, so do experiment.

The syrup will keep for a good week or two either in a cool place or better, in the fridge. If you see any mould form then clearly it's time to throw it out.

This recipe makes a relatively small quantity so it's easier to get through quicker. However you may find you enjoy it so much, you want to make more next time - it's easy to just multiply up the quantities but follow the same process.

This homemade pumpkin spice syrup is easy to make with a rich color and flavor from the molasses in the brown sugar and the warm spice mix that you add. The pumpkin adds that extra smoothness, making this a syrup you'll be sure to enjoy all through the season!

Try these other pumpkin treats:

• Our favorite pumpkin pie from scratch or the easier, gluten free pumpkin souffle.
• Chocolate pumpkin pastry twists make a sweet-tasty snack.
• Or try one of many savory options, like pumpkin ravioli or pumpkin risotto.
• Plus get more fall recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This post was originally shared in September 2020 and has been updated, primarily with new photos as well as some additional information.

Try some more tasty pumpkin recipes:

Drink Recipes

• Iced Pumpkin Spiced Latte by April Golightly
• Pumpkin Spice Chai Tea Smoothies by Our Good Life

Breakfast and Baked Goods

• Spiced Pumpkin Donut Holes by Hezzi-D's Books and Cooks
• Keto Pumpkin Muffins by Keto Basic AF

Savory Recipes

• Healthy Harvest Pumpkin Mac and Cheese by Our Sutton Place
• Fresh Pumpkin Pizza by Palatable Pastime
• Pumpkin Stufffed Shells by A Day in the Life on the Farm
• Pumpkin Stuffing by Cindy's Recipes and Writings

Dessert Recipes

• Easy Pumpkin Pie Crescent Rolls by Blogghetti
• Pumpkin Cheesecake Dip by The Freshman Cook
• Pumpkin Cream Cheese Bars by Making Miracles
• Pumpkin Empanadas by A Kitchen Hoor's Adventures
• Pumpkin Impossible Pie by Shockingly Delicious
• Pumpkin Marshmallows by The Redhead Baker

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