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Pumpkin Spice Syrup

Pumpkin spice syrup made with a quick simmer for a glossy, golden-amber syrup with warm spice depth. Stir in pumpkin puree and spices, simmer briefly, then strain for a smooth pour that coats lattes and breakfast bowls.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Drinks
Cuisine: American
Calories: 96
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Spice Syrup
  • 1 cup granulated sugar
  • 1 cup water
  • 3 tbsp pumpkin puree
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Simmer the syrup base
  1. Combine granulated sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  2. Whisk in pumpkin puree, pumpkin pie spice, cinnamon, ginger, and cloves. Stir until evenly distributed.
  3. Simmer the mixture for 5-7 minutes over medium heat, stirring occasionally. Keep it at a gentle simmer so it thickens slightly.
  4. Remove the saucepan from the heat, then add vanilla extract and salt. Stir to combine.
Strain, cool, and store
  1. Strain the syrup through a fine mesh sieve, pressing to extract all the flavor. Discard any solids left in the sieve.
  2. Cool completely before transferring to a glass jar or bottle. Let it come to room temperature before sealing.
  3. Refrigerate the pumpkin spice syrup for up to 2 weeks. Use it in lattes, oatmeal, pancakes, or baked goods.

Notes

Pro tip: pressing firmly when you strain helps pull the most pumpkin and spice flavor through for a smoother pour. Store covered in the refrigerator up to 2 weeks; freezing is not recommended for best texture. For a dairy-free or vegan-friendly swap, keep the recipe as-is—it's already vegan and contains no dairy.