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–+ servings
Homemade Pumpkin Spice Syrup

Homemade Pumpkin Spice Syrup for a Cozy Fall Vibe

Delight in the flavors of fall with homemade pumpkin spice syrup, perfect for lattes, pancakes, and desserts.
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 tablespoons
Course: Drinks
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Syrup Base
  • 1 cup granulated sugar Stick with granulated sugar for the best results.
  • 1 cup water Necessary for dissolving the sugar.
  • 1/2 cup unsweetened pumpkin puree Avoid using pie filling.
  • 1 teaspoon vanilla extract
Spices
  • 2 sticks cinnamon Provides warm aroma.
  • a few whole cloves Adjust based on preference.
  • 3 whole allspice Can be omitted if not available.
  • 1 teaspoon ground cinnamon Ensure freshness.
  • 1/4 teaspoon ground nutmeg Use sparingly.
  • 1/2 teaspoon ground ginger Adjust quantity for spiciness.

Equipment

  • small saucepan
  • whisk
  • fine-mesh strainer
  • Measuring cups
  • measuring spoons
  • airtight jar

Method
 

Step-by-Step Instructions
  1. Gather all ingredients: granulated sugar, water, pumpkin puree, cinnamon sticks, whole cloves, ground ginger, and equipment.
  2. In a small saucepan, combine sugar, water, cinnamon sticks, whole cloves, allspice, ground cinnamon, ground nutmeg, ground ginger, pumpkin puree, and vanilla extract. Stir gently.
  3. Heat the saucepan over medium heat, whisking continuously until the sugar dissolves (3–5 minutes).
  4. Once the sugar is dissolved, reduce heat to low, cover, and simmer for about 10 minutes, stirring frequently.
  5. Remove from heat and cool to room temperature, then strain through a fine-mesh strainer into a clean jar.
  6. Seal the jar and store the syrup in the refrigerator for up to two weeks or freeze for longer storage.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 13g

Notes

Stir frequently while simmering. For a deeper flavor, you may substitute brown sugar for granulated sugar. Always use unsweetened pumpkin puree for best results.

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