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Easy Homemade Pumpkin Spice Syrup: Best Coffee Recipe

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This easy homemade pumpkin spice syrup for coffee is made with real pumpkin puree and warm spices. It comes together in under 15 minutes and tastes better than anything you can buy at a coffee shop.

Ingredients

Scale
  • 1 cup water (240 ml)
  • 1 cup granulated sugar (200 g)
  • 1/4 cup pumpkin puree (60 g)
  • 2 teaspoons pumpkin pie spice
  • 1 whole cinnamon stick
  • 2 teaspoons vanilla extract
  • a pinch of salt

Instructions

  1. Combine the base ingredients. In a medium saucepan, whisk together 1 cup of water and 1 cup of granulated sugar. Place the pan over medium heat and stir occasionally until the sugar is completely dissolved, about 2 to 3 minutes.
  2. Add the pumpkin and spices. Whisk in 1/4 cup of pumpkin puree until fully incorporated. Stir in 2 teaspoons of pumpkin pie spice, the whole cinnamon stick, and a pinch of salt. Bring the mixture to a gentle simmer, about 3 to 4 minutes.
  3. Simmer gently. Reduce the heat to low and let the syrup simmer for 8 to 10 minutes, stirring occasionally to prevent the pumpkin from settling and scorching on the bottom.
  4. Remove from heat and add vanilla. Take the pan off the burner and stir in 2 teaspoons of vanilla extract. Let the syrup cool in the pan for 5 minutes.
  5. Strain the syrup. Place a fine-mesh strainer over a heat-safe glass jar or measuring cup. Carefully pour the syrup through the strainer, using the back of a spoon to press on the solids to extract every last drop. Discard the solids.
  6. Cool completely. Let the syrup cool to room temperature before sealing the jar, about 30 to 45 minutes.
  7. Shake before using. The spices can settle during storage, so give the jar a good shake before each use.

Notes

Don’t boil the syrup aggressively to prevent crystallization. Stir occasionally during simmering to prevent scorching. Taste after straining and adjust with a pinch more salt or vanilla if needed. Start with 1 to 2 tablespoons of syrup per 8-ounce cup of coffee. The syrup keeps in the fridge for up to 3 weeks. For a sugar-free version, substitute with allulose or monk fruit sweetener blend.

Nutrition

Keywords: pumpkin spice syrup, homemade syrup, coffee syrup, fall recipe, pumpkin spice latte, easy syrup recipe

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