This Pumpkin Spice Simple Syrup is the ultimate fall syrup for any drink! It's perfect for any Halloween or Thanksgiving cocktails and mocktails, but it's also delicious in lattes, hot chocolate, or even drizzled on pancakes! Making homemade pumpkin syrup is really easy, simple, budget-friendly, and so much better than store-bought!
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Why You'll Love This Pumpkin Syrup
Perfect for fall - Whether you're looking for the perfect syrup for your homemade Pumpkin Spiced Latte or your Thanksgiving and Halloween cocktails, you'll love this one! It's made with brown sugar which makes this basically a very delicious pumpkin version of my Brown Sugar Syrup. It's rich, full of warming spices, and tastier than store-bought syrup!
Versatile - This syrup is useful for so much more than pumpkin lattes! It's delicious in various holiday cocktails, especially creamy ones like a Pumpkin Espresso Martini, whiskey and bourbon or rum cocktails, or even a pumpkin margarita! You can also add it to hot chocolate, cold foam for your coffee or matcha, and even drizzle it over waffles or pancakes.
Stores well and freezer-friendly - This syrup lasts two weeks in the fridge and you can freeze it as well. I like to freeze it in small 2-4 serving containers so I don't have to defrost a large amount all at once.
Ingredients
- Brown sugar - Brown sugar gives the syrup a slight molasses flavor that goes really well with the pumpkin and enhances that pumpkin pie flavor we want in this syrup. You can also use dark brown sugar for an even stronger flavor.
- Pumpkin puree - Make sure to use pure pumpkin puree, not pumpkin pie filling which has sugar, spices, and other ingredients.
- Pumpkin pie spice - You can make your own or use your favorite store-bought one.
- Water - You'll need sugar and water in a 1:1 ratio. Use filtered water for the best flavor.
- Vanilla extract - You can use vanilla extract and vanilla paste interchangeably. If you have vanilla powder, use less because it's more concentrated.
- Sea salt - I recommend adding a small pinch of sea salt to balance the flavors and sweetness. I always recommend either sea salt or Himalayan pink salt, not table salt.
Variations and Substitutions
- Cane sugar - If you don't want that brown sugar flavor or don't have brown sugar, you can use cane sugar instead. This will make your syrup lighter in color and more orange.
- Sugar-free - You can use a brown sugar alternative that can be used in a 1:1 ratio instead of regular brown sugar or cane sugar. Keep in mind this will change the flavor of the syrup and it may not last as long because sugar acts as a preservative here.
Step-by-Step Instructions
- Add brown sugar, water, and pumpkin puree to a medium pot on the stove.
- Bring the mixture to a simmer while stirring constantly until the sugar dissolves to prevent it from sticking to the bottom.
- Lower the heat and simmer for 5 minutes.
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- Add pumpkin pie spice, stir to mix it in, and simmer for 5 more minutes.
- Take the syrup off the heat, stir in sea salt and vanilla extract, and allow to cool for 5-10 minutes.
- Strain the syrup through a fine mesh strainer into a large measuring cup or a bowl.
- Transfer to an airtight glass jar and allow to cool completely before closing it with a lid.
- Use immediately or store in the fridge for up to 2 weeks.
How to Use the Syrup
- Pumpkin Spice Latte - This one is a classic for fall, especially for October during Halloween! You can make it both hot and iced, and it's always better than from any coffee shop!
- Cocktails and mocktails - There are so many cocktails and mocktails you can make with this syrup! It's especially delicious in any coffee, or cream-based cocktails with dark rum, whiskey, bourbon, or Anejo tequila. You'll love it in a Pumpkin Spice Espresso Martini!
- Matcha - I haven't tried this personally but matcha is delicious with chai spices so I'm sure it would be delicious with pumpkin spice as well! Matcha with pumpkin cold foam anyone?
- Hot chocolate - You can add lots of different flavors to hot chocolate so why not pumpkin spice! It shines in a classic hot chocolate with some pumpkin-flavored marshmallows on top.
- On food - You don't have to stop at drinks with this syrup! Try drizzling it over these Pumpkin Spice Pancakes or some Classic Chocolate Chip Pancakes. You can also drizzle it over ice cream or any desserts. It's so good!
Storing and Make Ahead Options
If you're making this syrup for a holiday party, I highly recommend making it ahead of time. It stores really well and prepping it ahead saves so much time!
Fridge: Store the syrup in an airtight container in the fridge for up to 2 weeks. The syrup naturally separates as it sits. This is ok, just stir it before every use, and always use a clean spoon.
Freezer: You can freeze any leftover syrup in a freezer-safe container for up to 3-4 months when stored properly. I like freezing my syrups in small 2-4 serving containers so I don't have to defrost too much syrup when I only need a small amount.
FAQs
You can add it at the beginning with all the other ingredients, I just find that if you boil cinnamon for too long, it thickens the syrup in a weird way and it ends up being very gloopy. I see this when I add a lot to oatmeal as well. I first saw this with my Gingerbread Simple Syrup so I try to prevent it by adding it only for 5 minutes. This doesn't happen when you use whole spices.
Yes, I just haven't tested this yet because I find the ground spice mix easier to use in this situation as most people will probably have it at home already. You'll need cinnamon sticks, cloves, allspice, and grated nutmeg added at the end.
More Fall Syrup Recipes
If you're looking for other fall syrups either for coffee, cocktails, or any other drinks, check out the four below! They're some of my all-time favorite, especially for coffee. Head over to Simple Syrups for all the latest ones!
📖 Recipe
Pumpkin Spice Simple Syrup
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 1 ½ cup 1x
- Category: Flavored Syrup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Pumpkin Spice Simple Syrup is the ultimate fall syrup for any drink! It's perfect for any Halloween or Thanksgiving cocktails and mocktails, but it's also delicious in lattes, hot chocolate, or drizzled on pancakes!
Ingredients
- 1 cup packed brown sugar
- 1 cup water
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 tsp pumpkin pie spice
- Pinch sea salt
- 2 tsp vanilla extract
Instructions
- Add brown sugar, water, and pumpkin puree to a medium pot on the stove.
- Bring the mixture to a simmer while stirring constantly until the sugar dissolves to prevent it from sticking to the bottom.
- Lower the heat and simmer for 5 minutes.
- Add pumpkin pie spice, stir to mix it in, and simmer for 5 more minutes.
- Take the syrup off the heat, stir in sea salt and vanilla extract, and allow to cool for 5-10 minutes.
- Strain the syrup through a fine mesh strainer into a large measuring cup or a bowl.
- Transfer it to an airtight glass jar and allow it to cool completely before closing it with a lid.
- Use immediately or store in the fridge for up to 2 weeks.
Notes
Straining: I like the syrup to be very smooth so I don’t try to push on the pumpkin pulp in the strainer as much as I would with something like berries because it’s very thin and it will push through into the jar. Just move it around with a spoon to get as much of the syrup out of it and then discard the pulp.
Storing: The syrup will naturally separate as it sits in the fridge. Just stir it before each use. It will last for up to 2 weeks when stored properly. You can also freeze the syrup in a freezer-safe container for 3-4 months. I like freezing syrup in small 2-4 serving containers so I don’t have to defrost everything at once.
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Veronika Sykorova says
I love this syrup for fall! It's not too thick, not too thin, and perfect for pumpkin spice lattes! Let me know how you liked it if you try it! :)