A recipe for homemade Pumpkin Spice Syrup! Pumpkin puree and spices are simmered with sugar and water to create a warming, comforting addition to fall-themed drinks.
This Pumpkin Spice Syrup is such a fun, seasonal option to add a bit of fall flavor to coffee and other beverages. It also comes together with minimal effort.
Begin by combining granulated sugar, light brown sugar, and water in a medium saucepan to form the simple syrup base. To help capture the notable pumpkin spice flavor, add pumpkin puree, vanilla bean paste, cinnamon, ginger, cloves, and nutmeg.
Simmer the mixture for 10-15 minutes to create a slightly thickened, fragrant syrup. After removing from heat, cover the saucepan and steep at room temperature for about 30 minutes to let the flavors blend before straining.
Allow to cool completely to room temperature before storing in an airtight container and refrigerating for up to a week.
A Few Pumpkin Spice Syrup Tips
This recipe makes about 2 1/4 cups (530 milliliters) of syrup. It can easily be halved to yield a little over a cup (best if making for 1-2 people).
I made the syrup using vanilla bean paste, but you can also swap for vanilla extract or a scraped out vanilla bean. If using the extract, wait until after the sugar has dissolved and the pot is removed from heat before it mixing into the liquid (about 2 teaspoons).
Use pure pumpkin puree in this recipe, not pumpkin pie filling. Pumpkin puree should be made up of only cooked and pureed pumpkin.
Simmer the syrup to desired consistency. I keep it just slightly thickened for drinks. If you simmer for longer, it would be perfect over pancakes, French toast, oatmeal, or even ice cream. The exact amount of syrup may vary based on the simmering time.
For 1 cup (240 milliliters) of coffee or to make a Pumpkin Spice Latte, I usually add about 1 tablespoon (15 milliliters) of syrup. Adjust the amount more or less as desired to taste. It is also delicious in fall-themed cocktails, hot chocolate, and mocktails.
Some of the pumpkin puree may separate and settle with time in the refrigerator. Stir well before using.
Looking for more homemade syrups?
Try my:
Pumpkin Spice Syrup Recipe
Adapted from The Redhead Baker
Pumpkin Spice Syrup
Ingredients
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) light brown sugar
- 2 cups (470 milliliters) water
- 1/4 cup (60 grams) pure pumpkin puree
- 1 tablespoon (15 milliliters) vanilla bean paste
- 2 cinnamon sticks
- 1 1/2 inch (4 centimeter) piece fresh ginger roughly chopped
- 8 cloves
- 1/2 teaspoon freshly grated nutmeg
Instructions
- In a medium saucepan, combine the granulated sugar, light brown sugar, water, pumpkin puree, and vanilla bean paste.
- Add the cinnamon sticks, ginger, cloves, and nutmeg.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Cook, whisking occasionally, until the sugar is dissolved and the liquid is starting to thicken slightly, 10-15 minutes.
- Remove from heat, cover, and allow to steep for 30 minutes.
- Strain the syrup through a fine mesh strainer and discard the spices.
- Cool completely to room temperature, then transfer the syrup to an airtight container and refrigerate for up to a week.
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