Make homemade pumpkin spice syrup for adding to seasonal coffee drinks and cocktails without leaving the house! It’s made with real pumpkin, fresh aromatics and warm spices. It comes together in less than 30 minutes and will make your kitchen smell like fall.
Yes, we’re doing this.
Pumpkin season seems to come earlier each year but personally, I feel like September and Labor Day are the official kick-off. How about you?
I’m definitely in the pumpkin-loving camp and you better believe I was in line for that pumpkin cream cold brew the week it was back on the menu. After weeks of 90 degree temps in Denver, it just feels good to start thinking about a change in season and this is one simple pleasure that I love.
Pumpkin Spice Syrup Ingredients
Making simple syrups is such a fun way to fancy up iced coffees and cocktails at home and just as the name suggests, it is incredibly simple to do. In the past I’ve experimented with all sorts of fun flavors like vanilla bean, jalapeño, and mint simple syrup.
Naturally I started thinking up a pumpkin spice version once the season was close.
Here’s what I used for this recipe:
- brown sugar to make the simple syrup, because it pairs well with the warm spices
- pumpkin. actual, REAL pumpkin.
- cinnamon stick
- ginger root
- vanilla bean paste (or extract)
- whole cloves & whole cardamom
Using whole spices adds a great depth of flavor that ground spices just can’t offer. Plus, I have a feeling you’ll be getting a lot of use out of these in the coming months! It’s kind of like a stove-top potpourri, but one you’ll actually eat.
Steps for Making Simple Syrup
The basic ratio of a simple syrup is one part sugar and one part water. To make this version, heat the sugar and water until completely dissolved then add the remaining ingredients. Simmering helps bring everything together before pouring through a fine mesh strainer to remove the solids. Then you’re left with liquid gold!
How to Use Pumpkin Spice Syrup
You can use this homemade syrup in everything your heart desires including a mid-afternoon iced coffee, a bourbon pumpkin smash or even on top pumpkin pancakes for a double dose of fall flavor. Here are a few of the more popular coffee drinks and the ratios:
- Pumpkin Spice Latte: 2 shots of espresso + 4 oz milk + 2 Tbsp syrup
- Americano: 2 shots of espresso + 4 oz water + 2 Tbsp syrup
- Cold Brew: 6 oz cold brew + 2 Tbsp syrup + 1 Tbsp cream + ice
No espresso maker? No problem!
If you don’t have an espresso machine (I don’t), you can use instant espresso powder in a pinch. I’ve also used my coffee pot to brew some strong coffee (regular or decaf) and that works just fine too.
I’m in love with how well this turned out. This recipe will make enough syrup for about 4 servings, so you won’t be left with an insane amount like you are with some recipes. If you think you’ll need more, it’s easy to scale.
Make it, use it, love it.
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PrintHomemade Pumpkin Spice Syrup
Make homemade pumpkin spice syrup for adding to seasonal coffee drinks and cocktails without leaving the house! It’s made with real pumpkin, fresh aromatics and warm spices. It comes together in less than 30 minutes and will make your kitchen smell like fall.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 ounces 1x
- Category: Sweet
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1/4 cup canned pumpkin (not pumpkin pie mix)
- 1 cinnamon stick
- 1 tablespoon whole cloves
- 1/8 teaspoon whole cardamom
- 1 inch piece ginger root, peeled & sliced
- 1/2 teaspoon vanilla extract
Instructions
- Add brown sugar and water to a small saucepan and bring to a low boil (medium-high heat), stirring until sugar is completely dissolved.
- Decrease to a simmer and add remaining ingredients, stirring to combine. Continue to cook for 5 minutes or until the syrup is slightly thickened and reduced. Remove from heat; let rest 5 more minutes to allow flavors to meld.
- Pour through a fine mesh strainer into a jar or glass storage container and let it cool completely before covering and storing in the refrigerator for up to one week.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- If you can’t find whole cardamom (which can be a little tricky sometimes!) you can also use ground cardamom as pictured in the ingredients photo. I do think the whole cardamom makes a big difference if you can find it though.
- Store this syrup in the refrigerator for up to 7 days.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 70 calories
- Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 0 grams
- Protein: 0 grams
This recipe was slightly updated in September 2022.
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Maria says
Super delicious and easy way to make a fall drink!
Leanne says
Thanks so much!