Homemade Pumpkin Spice Coffee Syrup (with Real Pumpkin)

Jump to Recipe Jump to Video Print Recipe

This Homemade Pumpkin Spice Coffee Syrup recipe is crafted with real pumpkin puree and warm fall spices. It will elevate your at-home coffee drinks and offer endless possibilities, from iced coffee to pancakes and even cocktails.

A bottle of pumpkin spice coffee syrup next to tiny pumpkins and a cup of coffee.

Homemade Pumpkin Spice Syrup Recipe

Every year I think, “I’m so over pumpkin spice season, I’m not doing it. Just not.” And, every year I give into all the pumpkin treats and PSLs. I just can’t help myself! Why fight it?

So yea, when the fall season rolls around it’s time to make homemade pumpkin syrup to flavor my lattes. It’s made with simple ingredients and real pumpkin puree for…well…actual pumpkin flavor!

There are warm spices, hints of molasses and maple that all come together for a deliciously sweet way to flavor your at-home coffee drinks!

A view into a bottle of pumpkin spice syrup sitting on a napkin.

Gather Your Pumpkin Spice Sauce Ingredients

It’s time to raid your pantry! There’s a good chance you’ve got most of these ingredients on hand.

Water – will combine with sugar and maple to create a base homemade simple syrup.
Dark brown sugar – dark brown sugar has a higher ratio of molasses to sugar for a nice punch of flavor.
Maple syrup – added for its caramel and toffee notes.
Pumpkin puree – use store-bought canned pumpkin or your own homemade pumpkin puree. Avoid pumpkin pie filling which is already spiced…we’ll do that ourselves!
Pumpkin pie spice – again, store bought or homemade.
Kosher salt – just a little elevates the caramel, toffee and molasses flavor and brings some balance.
Vanilla extract – another flavor enhancer and perfect partner for all the other ingredients.

A bottle of pumpkin spice flavored syrup on a wood tray next to colorful fall leaves.

How To Make Pumpkin Spice Latte Syrup

This is such an easy recipe to make!

Combine the water, brown sugar, maple syrup, pumpkin puree, spices, and salt in a small saucepan over medium heat, stirring until the sugar dissolves.
Bring it to a bubble, then lower the heat to medium-low and simmer for 5 minutes, stirring occasionally.
Remove it from the burner, then stir in the vanilla.

Helpful Recipe Tips

For a really smooth syrup, whisk the cooled mixture through a fine mesh strainer positioned over a bowl.
For a thinner or thicker syrup, adjust the amount of water by 1/4 cup, more or less.
Transfer the syrup to an airtight container (like a mason jar) and store in the refrigerator for up to one week.
If separation occurs, give the container a good shake or just stir it up.

A hand holding a bottle of brown syrup with a cork stopper.

Substitution Ideas to Customize Your Own Syrup

Turn it into a creamer.

Substitute the water with dairy milk, plant-based milk or half & half. This is great if you aren’t into cappuccinos or lattes, but want to enjoy some pumpkin spice flavor in your cup of coffee.

Use different sweeteners.

Use light brown sugar for a more subtle molasses flavor. You can also use coconut sugar for a toasted note. Instead of maple syrup, you can use agave syrup (which will impart a more neutral flavor) or honey (which will be quite different, so keep that in mind). You can also use all brown sugar if you don’t have maple.

Make it low-sugar.

Use low-sugar alternatives like Swerve Organic Brown Sugar or Lakanto Maple Syrup. I’ve used both of these products on the occasion when I want or need to pull back on sugar. If you’re familiar with these or similar sugar alternatives, you’ll know the flavor will end up slightly different.

Use individual spices or less spice.

Pumpkin pie spice is a blend containing cinnamon, ginger, nutmeg, allspice, and cloves. If you are sensitive to or dislike any of these, swap the pumpkin pie spice for individual spices. For a subtle spice note, simply simmer a couple cinnamon sticks with the other syrup ingredients. Remove them after cooling, or store them with the syrup.

Use different extracts.

You can try this with a nut or maple extract, or even a splash of bourbon…especially if you’re making this for a weekend brunch!

A cup of coffee with froth on top next to a bottle of pumpkin spice coffee syrup.

Other Ways to Use Your Homemade PSL Syrup

Mix with cold brew for iced coffee drinks.
Make pumpkin spice hot chocolate.
Add some to your favorite syrups for pancakes, waffles and french toast.
Stir it into oatmeal, yogurt or smoothies.
Drizzle it over ice cream and desserts for an instant seasonal twist.
Use it to sweeten whipped cream for drinks and desserts.
Use it to rim cocktail glasses or add it to holiday cocktails.

I Have A Feeling You Might Like…

A glass apothecary bottle filled with coffee syrup next to small pumpkins.

Pumpkin Spice Coffee Syrup

Linda Feller

Print Recipe Pin Recipe Save

Drinks, Sauce

American

2 tbsp servings

72 kcal

Equipment

Ingredients

1 cup water
½ cup dark brown sugar, (or light brown sugar or sugar-free alternative*)
¼ cup maple syrup, (or agave syrup, honey or sugar-free alternative*)
½ cup pumpkin puree
1 tablespoon pumpkin pie spice, (or any combination of cinnamon, ginger, nutmeg, allspice or cloves to suit your taste)
⅛ teaspoon kosher salt
2 teaspoon vanilla extract, (or nut or maple extract*)

Instructions

Combine everything except the vanilla in a small saucepan over medium heat. Bring to a bubble while stirring until the sugar dissolves. Lower to medium-low (or low, depending on the strength of your burner) and simmer for 5 minutes, stirring occasionally. Remove from the burner and stir in the vanilla.
Cool completely, give it a few stirs, then transfer to an airtight container or jar.

Video

Notes

(*Each substitution will impart a different flavor, so choose based on your preference.)

For a really smooth syrup, whisk the cooled mixture through a fine mesh strainer positioned over a bowl.
For a thinner or thicker syrup, adjust the amount of water by 1/4 cup, more or less.
Transfer the syrup to an airtight container (like a mason jar) and store in the refrigerator for up to one week.
If separation occurs, give the container a good shake or just stir it up.
Turn it into a creamer: Substitute the water with dairy milk, plant-based milk or half & half.