Why don't you add the pumpkin pie spice at the start of cooking?

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.

Can I 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.

Pumpkin Pie Spice Simple Syrup

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5 from 1 review

Pumpkin Spice Simple Syrup

Recipe by Veronika Sykorova

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!

Total Time20 minutes
Yield1 1/2 cup 1x
DietVegan

Ingredients

Units Scale

1 cup packed brown sugar
1 cup water
1/2 cup pumpkin puree (not pumpkin pie filling)
2 tsp pumpkin pie spice
Pinch sea salt
2 tsp vanilla extract

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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.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Flavored Syrup
Method: Stovetop
Cuisine: American

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Find it online: https://thehealthfulideas.com/pumpkin-spice-simple-syrup/