I created Homemade Pumpkin Syrup that costs pennies, takes five minutes to make, and lets you recreate coffee shop pumpkin lattes at home for far less.

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I’ve been messing with a tiny jar of pumpkin spice syrup that costs pennies and takes five minutes, and honestly it changed my mornings. I toss in a spoon of pumpkin puree, some granulated sugar, and pumpkin pie spice and suddenly plain coffee is not plain anymore.

It’s not a fancy barista trick, its just sweet, spiced and oddly addictive, with enough character to make you question why you ever paid for a latte. I call it Homemade Pumpkin Syrup and I’ll admit I messed up a batch the first time, but once you taste it you’ll get hooked.

Ingredients

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Pumpkin puree adds fiber beta carotene and mellow earthiness, thickens syrup a bit
Granulated sugar is pure carbs no fiber nor protein, gives quick sweetness and body
Light brown sugar brings molasses notes and moisture, still mostly carbs, richer tasting
Pumpkin pie spice mixes cinnamon nutmeg clove and warm aromatics, screams fall
Vanilla extract gives deep sweet aroma and rounds other flavors, makes syrup taste smoother
Pinch of sea salt boosts sweetness balances flavors and adds tiny mineral note

Ingredient Quantities

1 cup water

1 cup granulated sugar

1/4 cup packed light brown sugar

1/3 cup pumpkin puree (not pumpkin pie filling)

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon pure vanilla extract

pinch of fine sea salt

How to Make this

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1. In a small saucepan combine 1 cup water, 1 cup granulated sugar and 1/4 cup packed light brown sugar, stir to wet the sugar and heat over medium until it just comes to a gentle boil.

2. Lower heat to a simmer and whisk in 1/3 cup pumpkin puree (not pumpkin pie filling) until smooth, then add 1 1/2 teaspoons pumpkin pie spice and whisk again so it’s evenly mixed.

3. Let the mixture simmer gently for about 2 to 3 minutes, stirring constantly so it doesn’t stick or burn, you’re just looking for it to thicken slightly.

4. Remove from heat and stir in 1/2 teaspoon pure vanilla extract and a pinch of fine sea salt, taste and adjust the pinch if you think it needs a bit more to balance sweetness.

5. Pour the hot syrup through a fine mesh strainer lined with cheesecloth or a coffee filter into a heatproof bowl or jar, press the solids with the back of a spoon or spatula to extract as much syrup as you can.

6. If you want an extra-clear syrup strain it a second time, otherwise just let it cool a bit in the jar.

7. Once cooled to room temp seal the jar and refrigerate, it keeps about 1 to 2 weeks, shake before using cause it may settle.

8. Use about 1 to 2 tablespoons per cup of coffee or milk for lattes, or adjust to taste, and save the leftover pumpkin pulp for pancakes or compost it if you want.

Equipment Needed

1. Small saucepan (1–2 qt) for simmering the syrup
2. Whisk or fork to blend the pumpkin in smooth
3. Measuring cups and measuring spoons for the sugar water and spices
4. Heatproof spatula or wooden spoon to stir and scrape the pan
5. Fine mesh strainer or sieve to remove solids
6. Cheesecloth or a coffee filter to line the strainer
7. Heatproof bowl or jar to catch the hot syrup
8. Airtight jar with lid for storing in the fridge

FAQ

Q: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No, don’t use pie filling. It already has sugar and spices so it will make the syrup too sweet and change the flavor. If you only have pie filling, cut back on the added sugars and pumpkin pie spice but results will still be different.

Q: How long does the syrup keep and how should I store it? A: Keep it in a clean airtight jar in the fridge, it usually lasts up to 2 weeks. If you see any off smell or mold toss it. For longer storage freeze in ice cube trays up to 3 months, thaw and warm gently before using.

Q: My syrup is gritty or grainy, how do I fix that? A: Make sure the sugar fully dissolves while simmering, whisk or briefly blend the hot mix, then strain through a fine mesh. A tiny splash of light corn syrup helps stop recrystallization if you tend to get grainy batches.

Q: How do I make the syrup thicker without changing the flavor? A: The cleanest way is to simmer longer so water reduces and it thickens, but watch it so it doesn’t burn. If you need faster thickening use a small cornstarch slurry (1 tsp cornstarch + cold water) then simmer until clear, but that slightly changes texture.

Q: What’s the best way to use this syrup in coffee or lattes and how much should I add? A: Start with 1 to 2 tablespoons per 8 ounce cup and adjust to taste, use 2 to 3 tablespoons for a richer latte. For iced drinks add a bit more since cold mutes flavor. It also works great on pancakes, oatmeal or in cocktails.

Q: Can I make this gluten free or vegan? A: Yes, the recipe is naturally vegan and gluten free provided your pumpkin puree and spices have no added ingredients. Always check labels if you need to be strict about allergens.

Homemade Pumpkin Spice Syrup Recipe Substitutions and Variations

Granulated sugar: use 1 cup coconut sugar or turbinado (raw) sugar, same measure, gives a slightly deeper, caramel-y flavor and darker color.
Light brown sugar: swap with equal parts dark brown sugar, or make your own by stirring 1 tsp molasses into 1/4 cup granulated sugar, packed.
Pumpkin puree: replace 1/3 cup with 1/3 cup canned butternut squash puree or mashed cooked sweet potato, same texture and works great if you run out of pumpkin.
Pumpkin pie spice: mix 1 tsp ground cinnamon + 1/4 tsp ground ginger + 1/4 tsp ground nutmeg + a small pinch of ground cloves, it’ll mimic the 1 1/2 tsp blend really well.

Pro Tips

– Heat control is everything, dont crank the stove up or you’ll scorch the sugars and get a bitter taste, keep it at a gentle simmer and stir more often than you think you need to. If you see any graininess on the sides wipe them down with a wet pastry brush so crystals dont seed the whole batch.

– For the smoothest syrup, whisk the pumpkin in off the heat or blitz briefly with an immersion blender so there are no little lumps, then press the hot mix through a fine mesh lined with cheesecloth or a coffee filter while it’s still warm. Pressing while hot gives way more flavor, but strain twice if you want it nearly clear.

– If it ends up too thin just simmer a bit longer to reduce and concentrate it, but watch it close because it goes from perfect to too thick fast, or stir in a tiny cornstarch slurry (mixed cold) to thicken without overcooking. To keep it safe and fresher longer, pour into a hot, clean jar, seal, refrigerate and use within 1 to 2 weeks, or freeze in ice cube trays for single‑serve portions.

– Little flavor hacks: toast your pumpkin pie spice in a dry pan for 10 seconds to wake it up before adding, use a good vanilla (a tiny extra splash does wonders), and always taste at the end and add a pinch more salt if it tastes too sweet. Use 1 tablespoon first in your coffee then add more if you want, dont overdo it at once.

Homemade Pumpkin Spice Syrup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I created Homemade Pumpkin Syrup that costs pennies, takes five minutes to make, and lets you recreate coffee shop pumpkin lattes at home for far less.

Servings

servings

Calories

124

kcal

Equipment: 1. Small saucepan (1–2 qt) for simmering the syrup
2. Whisk or fork to blend the pumpkin in smooth
3. Measuring cups and measuring spoons for the sugar water and spices
4. Heatproof spatula or wooden spoon to stir and scrape the pan
5. Fine mesh strainer or sieve to remove solids
6. Cheesecloth or a coffee filter to line the strainer
7. Heatproof bowl or jar to catch the hot syrup
8. Airtight jar with lid for storing in the fridge

Ingredients

1 cup water
1 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon pure vanilla extract
pinch of fine sea salt

Directions

In a small saucepan combine 1 cup water, 1 cup granulated sugar and 1/4 cup packed light brown sugar, stir to wet the sugar and heat over medium until it just comes to a gentle boil.
Lower heat to a simmer and whisk in 1/3 cup pumpkin puree (not pumpkin pie filling) until smooth, then add 1 1/2 teaspoons pumpkin pie spice and whisk again so it's evenly mixed.
Let the mixture simmer gently for about 2 to 3 minutes, stirring constantly so it doesn't stick or burn, you're just looking for it to thicken slightly.
Remove from heat and stir in 1/2 teaspoon pure vanilla extract and a pinch of fine sea salt, taste and adjust the pinch if you think it needs a bit more to balance sweetness.
Pour the hot syrup through a fine mesh strainer lined with cheesecloth or a coffee filter into a heatproof bowl or jar, press the solids with the back of a spoon or spatula to extract as much syrup as you can.
If you want an extra-clear syrup strain it a second time, otherwise just let it cool a bit in the jar.
Once cooled to room temp seal the jar and refrigerate, it keeps about 1 to 2 weeks, shake before using cause it may settle.
Use about 1 to 2 tablespoons per cup of coffee or milk for lattes, or adjust to taste, and save the leftover pumpkin pulp for pancakes or compost it if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.